Universally adored by the travelati, she has been the first lady of Hong Kong hospitality for a staggering 95 years. The Peninsula Hotel has been on the front-lines of Hong Kong’s unfolding story, from witnessing the advent in Trans-Pacific travel, to hosting the surrender of Hong Kong to the Japanese took place in 1941, from Room 336. A most sublime manifestation of the hotel’s irrepressible elegance is their exclusive fleet of Brewster green Rolls Royce Phantoms, tending to your needs, around the clock. First impressions count and nothing can beat the blissed-out glamour of being whisked between Hong Kong Airport and the flagship hotel in one of their magnificently regal Rollers. Faithfully staffing the main entrance, you’re warmly met on arrival by their emblematic pillbox-topped door staff and bellhops, immaculately attired in creamy pageboy attire.

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Hong Kong’s Grande Dame is the pinnacle of destination hotels, where I was quite content to press pause on the sightseeing and confine myself within its luxurious embrace, sampling, savouring and celebrating the multitude of temptations and heavenly comforts that underpins its gold-standard reputation in the hospitality stakes. After all, you can’t beat a harbour view room at “The Pen” for the best front-row seat on the Symphony of Light nightly harbour spectacle!

Accommodations combine warm brown woods and soft leather with ultra-contemporary comforts and discerning works of local art. It’s the artisan detailing that is so impressive, from the leather-finished wardrobes and vintage travel trunk-inspired drawer handles, to the exceptional burlwood cabinetry and reflective-metal blossom wall art. The entry-level Deluxe Courtyard Rooms face the hotel courtyard, but if you’re up for a splurge, you’ll be in seventh heaven in a Grand Deluxe Harbour View Suite, to maximise those mesmerising vistas. My elegant dark green and cream marbled bathroom featured a built-in bathtub, overlooking Kowloon, and a spacious rain shower, with superb pressure. It would make the most fussy temple-bathing Roman blush.

In-room amenities, such as a welcome fruit plate and steaming hot tea greeted on arrival. Bedding is custom-commissioned from Simmons, dressed in Muhldorfer pillows and top-notch Quagliotti Egyptian cotton linens. Definitely indulge in white-gloved room service while in-house. My in-room breakfast was a silver tray affair, lavishly set with silver utensils, pewter teapots, fluffy croissants, homemade jams, succulent fruits, a choice of mains, juice and plunger coffee. What a wake-up. The hotel’s 300 guestrooms and suites are amongst the most technologically advanced I’ve come across, anywhere in the world. You’ll love the illuminated mirrors that glide up at a touch and the interactive tablets, where you can order everything from ice buckets to excursion tickets, at a click, alongside tending to the TV, blinds, air-con and lighting.

Photo / Mike Yardley

Despite all the mod-cons, the hotel cherishes its rich heritage and the glorious Italian Renaissance lobby, majestically studded with gold-clad pillars, sets the stage for their insatiably popular afternoon tea service. Soundtracked by a live string quartet, suffusing the lobby with the soothing sound of romantic classics, I took my seat for afternoon tea, comprising tiered-stands of impeccably constructed and flavourful finger sandwiches, an exquisite selection of tea pastries, oven-warm scones and beautiful teas. If you want to sample a truly triumphant dessert, plump for The Lobby Page Boy Hat - Mango Melba. This masterly treat is consists of mango sorbet, vanilla ice-cream, chantilly and raspberry coulis.

Another headline experience is The Peninsula's Michelin-starred Cantonese restaurant, Spring Moon. Showcasing fine Chinese cuisine in its purest form. Specialities include seafood dishes, spectacular dim sum and the restaurant’s famed XO sauce made to a secret recipe. I savoured the delights of  lunch menu crated by Executive Chef, Lam Yuk Ming. The array of small dishes spanned steamed Sicilian shrimp and minced pork dumpling; double-boiled sea conch soup with yam in a young coconut; wok-fried Kagoshima beef fillet with black garlic, beetroot and yam beans; Spring Moon’s signature fried rice with roasted goose and XO chilli sauce in a play pot; and a terrific chilled mango pudding, to finish. What a taste-sensation culinary triumph.

Chilled Mango Pudding. Photo / Mike Yardley

The Peninsula is an irrepressible dining destination, swooned over, both travellers and locals alike. Gaddi’s is a long-standing Michelin-starred gourmet institution, serving up exquisite French cuisine under the opulent dining room’s sparkling chandeliers. Then there’s Felix, specialising in contemporary European cuisine, Felix, crowning the hotel’s top-floor, with unmatched Victoria Harbour views.

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Whether you’re in town for business or pleasure, treat yourself to some five-star personal pampering in the 12,000-square-foot Peninsula Spa. This expansive sanctuary of serenity feels like a world away from the bling-bling bustle of the streets. The lavish relaxation rooms include hammam-style steam rooms, saunas and crescent-shaped, aromatherapy experience showers. I enjoyed a one hour revitalising massage treatment, using a fragrant blend of organic VOYA oils, which soon put paid to a slew of knots I had amassed in recent months. The personal panel-beating session left me feeling like I was walking on air – and ten years younger.

Despite it’s grandeur and glittery reputation, The Peninsula is not a stuffy, elitist establishment. The staff are the real stars, with their unwavering warmth, attentiveness, and highly personalised service. I’m a huge fan of their Peninsula Time initiative, whereby you can arrange to have your room ready as early as 6am on your arrival day, and check out as late as 10pm on the day of departure date at no extra charge, when booking direct with the hotel. It’s those sort of special, thoughtful touches which cements this show-stopping hotel into a rarefied league of its own. www.peninsula.com

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Flying Kiwis to Hong Kong and beyond for 40 years, Cathay Pacific’s Auckland services will be complemented with the welcome return of seasonal summer services between Christchurch and Kong Kong, from December. The Cathay Group has been progressively rebuilding its passenger capacity post-pandemic, and is on track to be flying to 80 destinations by year’s end. If you’re heading to Europe, Cathay Pacific services an enticing range of ports, flying from Hong Kong to Milan, Amsterdam, Paris, Madrid, Zurich, Frankfurt, London and Manchester.

Blending the best of cutting-edge entertainment technology and cabin design, I’m a raving fan of the Airbus A350-900 and A350-1000. Cathay Pacific was the first carrier to bring these aircraft models to New Zealand, who proudly operate one of the youngest fleets in the world. Technologically advanced, the A350 aircraft feature a range of comfort-focused innovations which reduce noise levels and lower the effective cruising cabin altitude, which is a huge boost to well-being, helping to minimise jet-lag. They’re remarkably fuel-efficient too, treading softer on the environment.

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Wi-Fi is available on board across all classes, so you can surf the internet, sort your emails, and stay connected on social media. The HD personal entertainment system brims with the Asia-Pacific’s most extensive entertainment library in the air, from the latest Hollywood releases, box sets and HBO Max to live satellite TV news channels including CNN and the BBC.

If you’re up at the pointy end, the A350’s Business Class offering includes enhanced frills such as fully-flat beds which are three inches longer than their predecessors; extra stowage space within easy reach, and a personal “Do Not Disturb” and “Wake up Call” functions in your entertainment system. I enjoyed ample sleep time, thanks to the blissful comfort of lying fully flat, nestled in luxurious 400-thread-count Bamford bedlinen.

From refreshing breakfasts and sophisticated dinners to cheeky midnight snacks, you can expect around-the-clock, high-end restaurant standard dining. Cathay Pacific is currently collaborating with Hong Kong’s Michelin-starred restaurant Duddell’s, showcasing curated dishes for flights out of Hong Kong. For dinner, I feasted on drunken prawns with aged Huadiao wine, followed by steamed halibut with cordyceps flowers, accompanied by choy sum and steamed jasmine rice.

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Cathay’s Premium Economy product is an excellent mid-range option, where you’ll enjoy a generous seat recline, expanded legroom and a supported head rest. Full-length calf rests and leather-padded footrests accentuate the comfort. An award-winning selection of wines and beverages are on-hand to complement your meal.  Accompaniments include larger pillows, softer blankets, an amenity kit, welcome drinks, complimentary water bottle and an enticing array of entrees and snacks. In Premium Economy, enjoy double the checked baggage allowance – 2 pieces of up to 23kg per bag.

Premium Economy and Economy passengers have seating configurations equipped with dedicated tablet holders so you can mount your own devices, exclusive power outlets and USB ports. Across all classes, I was particularly impressed by the on-demand entertainment. Post-pandemic, the curated line-up of content has been super-sized by four times the previous offering, with over 3000 hours of film, TV and music content, at your fingertips – and it’s refreshed monthly.

With three Business Class lounges on offer at Hong Kong Airport, The Pier is Cathay Pacific’s largest airport lounge, inspired by Hong Kong’s indelible experiences. Feast on the city’s flavours and expansive home comforts at your leisure, from the delightfully elegant Teahouse to the wildly popular Noodle Bar. I also loved the deli-style Food Hall, brimming with quick bites like tapas, cheese boards, salads and fish platters. For best fares and seats to suit, head to www.cathaypacific.com/nz

Mike Yardley is our resident traveller on Jack Tame Saturday Mornings.