Mandarin Oriental, Tokyo will begin accepting reservations for its "Christmas & Osechi Collection" from October 23, 2020, featuring a lineup of best-selling Christmas cakes and sweets from previous offerings. (In-store sales periods may vary.) Executive Pastry Chef Stephane Tranchet will create six types of Christmas cakes, while Chef Baker Tomohiko Nakamura will create nine types of baked goods, including Galette des Rois. Additionally, the hotel will offer a popular annual osechi set, a blend of Japanese, Western and Chinese cuisine, perfect for solo diners, as well as a spa osechi set filled with items carefully selected by spa professionals.
"Sembikiya Queen Strawberry Premium Shortcake" Limited to 50 pieces
22,000 yen (excluding tax) / Diameter: 18 cm, Height: 16 cm
This premium shortcake, limited to 50 pieces, is a collaboration between our hotel and Nihonbashi's proud long-established store, "Sembikiya Main Store." Made with generous amounts of Sembikiya's original "Queen Strawberry*," which has an excellent balance of sweetness and tartness, and topped with light and smooth fresh cream and sponge, you can enjoy the supreme taste of this trinity. *Rare strawberries, even in Japan, grown in the Nyoho region of Kagawa Prefecture using an elevated cultivation system.
"Tahiti and Madagascar Vanilla KUMO(R)"3,000 yen (excluding tax) / Width: 10.5cm, Height: 6.5cm
This is a Christmas-only flavor of Executive Pastry Chef Stephane Tranchet's signature cake, "KUMO(R)," which always has long lines. The mousse is made with Tahitian vanilla vanilla, blended with fresh cream for a smooth texture, and Madagascar vanilla, which has a sweet, caramel-like aroma and a strong flavor. The two-layer vanilla mousse is enhanced with vanilla-flavored biscuits for a textured accent.
"Strawberry Shortcake"
5,600 yen (excluding tax) / Diameter: 15cm
Our most popular shortcake, made with Tochiotome strawberries. We achieve an exquisite balance between carefully selected fresh cream and light sponge cake, pursuing the essential deliciousness of shortcake.
"Mont Blanc"
5,600 yen (excluding tax) / Width: 17cm, Height: 6.5cm
Made using only sweet and smooth domestic chestnuts, the rich-tasting chestnut cream and soft chestnut mousse create a moist impression. This Mont Blanc is made with an emphasis on the "balance" you feel in your mouth.
"Santa"
5,600 yen (excluding tax) / Diameter: 15cm
Strawberry and vanilla mousse cake. A mascarpone mousse made with a luxurious blend of delicate Tahitian vanilla and the robust aftertaste of Madagascar vanilla is topped with sweet and tart homemade strawberry confit, and is accented with the crisp texture of white chocolate and shortbread.
"Snowman Forest""
4,500 yen (excluding tax) / Width: 13 cm, Height: 8 cm
A light caramel mousse made with sweet chocolate and a hint of salt to enhance the sweetness, and a crisp almond crunch create a harmonious blend of different textures and a fragrant aroma.
"Stollen"
Large: 3,000 yen (excl. tax) / Width: 22 cm
Small: 1,900 yen (excl. tax) / Width: 17 cm
"Stollen Chocolate"
2,000 yen (excl. tax) / Width: 17 cm (Only the small size is sold)
"Stollen" is made with three types of nuts: macadamia nuts, hazelnuts, and almonds, and is seasoned with a unique blend of spices such as cinnamon, mace, cardamom, and cloves. You can enjoy the unity of fruit and nuts, dough, and flavor.
"Stollen Chocolate" is made by kneading four kinds of berries - cranberries, blackcurrants, cherries, and blueberries - soaked in kirsch into the dough along with bitter chocolate and baking it. You can enjoy the contrast between the sourness of the berries and the bitterness and sweetness of the chocolate.
"Panettone Classico"
Large 2,500 yen (excluding tax) / Height: 12 cm
Small 1,000 yen (excluding tax) / Height: 5 cm
"Chocolate and Cherry Panettone"
"Chestnut and Blackcurrant Panettone"
Large 3,000 yen (excluding tax) / Height: 12 cm
Small 1,300 yen (excluding tax) / Height: 5 cm
We have prepared three types of panettone with a deep flavor using an original recipe, which is fermented over three days using panettone yeast. The "Panettone Classico" fills your mouth with the aroma of large pieces of orange peel, rum-soaked raisins, and the rich aroma of panettone dough. The "Chocolate and Cherry Panettone" offers the rich flavor of kirsch-soaked dried cherries and slightly bitter chocolate. The "Chestnut and Cassis Panettone" features the aroma of marron glacé and the tartness of blackcurrant, and is hand-kneaded to preserve the texture of marron glacé, incorporating dried blackcurrant into the dough.
"Ricciarelli" (5 pieces)1,000 yen (excluding tax)
"Ricciarelli," a traditional Tuscan pastry, is Italy's first protected geographical indication (PGI) confectionery, and is subject to strict regulations regarding the ingredients used, appearance, and texture. Chef Baker Nakamura's "Ricciarelli" is made with plenty of orange peel, lemon peel, and vanilla beans, resulting in a gorgeous aroma. You can enjoy three different textures: a crispy exterior, a soft and fluffy interior, and a chewy final texture.
"Maple Syrup Pound Cake"
"Chocolate and Vanilla Pound Cake"
2,700 yen (excluding tax) / Width: 15cm
We offer the "Maple Syrup Pound Cake," with a rich flavor that fills your mouth with the aroma of rich maple syrup and almonds, and the "Chocolate and Vanilla Pound Cake," made with Madagascar vanilla, which has a sweet caramel-like aroma, and cocoa, which has a subtle sweetness.
Galette des Rois
3,800 yen (excluding tax) / Width: 32cm
The fan-shaped Galette des Rois, which is a symbol of Mandarin Oriental, is made with fragrant French wheat flour and rich, fragrant French cultured butter for the pie crust, and Marcona almonds from Spain, also known as the "Queen of Almonds," for the almond cream. Enjoy the luxurious harmony of the flaky pie crust made from multiple layers of delicate dough and the gently sweet almond cream.
*Hazelnuts are used instead of fève.
Osechi 17,000 yen (excluding tax)
Featured in the Michelin Guide Tokyo and hailed as a temple of gourmet cuisine, our osechi is a three-tiered boxed meal that is a fusion of Japanese, Western and Chinese cuisine, with an emphasis on ingredients, cooking methods and balance. The first and second tiers feature Cantonese restaurant Sense's pride and joy, such as pot-grilled pork and whole stewed abalone, as well as adaptations of traditional osechi dishes such as Cantonese-style yellowtail teriyaki and fried rice with crab meat and dried scallop. The third tier features items such as crab-filled datemaki and roast domestic sirloin. This set, which can be enjoyed by one person like a course meal, has been well-received every year since its introduction five years ago.
"Spa Osechi" Limited to 12 pieces
23,000 yen (excluding tax)
The popular annual "Spa Osechi," which allows you to enjoy items carefully selected by spa professionals, is now available in a two-tiered cypress box. The body set includes Mandarin Oriental's original five-element bath and shower oil, the hotel's original aroma oil, and a cypress charcoal aroma diffuser. The face set includes facial items from the City Life series by British natural skincare brand Oskia, centered around cleansing and lotion, which focus on the various air pollutants and stressors that abound in modern urban life.
Executive Pastry Chef Stephan Tranche
Born and raised near the village of Échiré in France, Stephan began his career in the kitchen of two-star chef Philippe Echebest in Saint-Émilion. He gained approximately three years of experience in Paris under three-star chef Pierre Gagnaire, and served as pastry chef for approximately three and a half years at Pierre Gagnaire à Tokyo, the first restaurant in Japan to open in 2005. He then returned to Paris and further honed his skills under popular chef Christophe Michalak at Hotel Plaza Athénée for approximately three and a half years, before serving as executive pastry chef at Hotel Le Burgundy and then as executive pastry chef at Four Seasons Hotel George V Paris under three-star chef Christian Le Squer.
Chef Baker Nakamura Tomohiko
After starting his career as a baker in his hometown of Shizuoka Prefecture, Nakamura devoted himself to training for around 12 years in the bakery department of Joël Robuchon in Tokyo and Taipei. He also served as sous chef baker at a French bakery in Wellington, New Zealand, and as chef baker in Sydney, Australia, he was involved in the kitchen design from the start of the opening of the first authentic Japanese-style bakery. In addition to his many years of experience at Joël Robuchon, he will utilize the experience he has gained in different environments as chef baker to handle all of the breads in the building.
[Reservations and inquiries forChristmascakes, baked goods, andOsechi]
Please contact Mandarin Oriental, Tokyo at 0120-806-823 (general restaurant reservations, 9:00-21:00). Reservations and inquiries can also be made in-store at The Mandarin Oriental Gourmet Shop (open 11:00-18:00).
【Reservations and inquiries for "Spa Osechi"】
Please contact The Spa at Mandarin Oriental, Tokyo at 03-3270-8300 (direct line to Spa Concierge 10:00-19:00) or email motyo-spaconcierge@mohg.com.
【Reservations and sales period for the 'Christmas & New Year's Food Collection'】
What is Mandarin Oriental Tokyo?(mandarinoriental.co.jp/tokyo)
Mandarin Oriental opened in Nihonbashi, Tokyo on December 2, 2005, as Japan's first hotel. The hotel embodies the group's philosophy of "A Sense of Place - creating hotels that pay respect to the local character and culture of the location" in both its tangible and intangible aspects. The hotel's interior design incorporates a Japanese aesthetic with a motif of "forests and water = Japanese nature," creating a stylish yet luxurious space filled with relaxation. Located on the upper floors of the 38-story Nihonbashi Mitsui Tower, the hotel has 179 guest rooms. Each room is spacious, measuring over 50 square meters, and incorporates cutting-edge IT technology, allowing guests to enjoy sweeping views of Tokyo below. The hotel also boasts a comprehensive range of facilities, including a directly managed spa that has won numerous awards, 12 dining options, one grand ballroom, four banquet rooms, six meeting rooms, and a chapel. Since opening, the hotel has won numerous international awards and rankings, some of the most notable being:
FACEBOOK: Mandarin Oriental, Tokyo
INSTAGRAM: mo_tokyo
Mandarin Oriental Tokyo's Major Awards
In 2020, it was ranked #1 "Best Hotel" in Japan in TripAdvisor's 2020 Travelers' Choice Awards, Best of the Best.
In 2020, it was ranked #2 "Fine Restaurant" in Japan (Tapas Molecular Bar) in TripAdvisor's 2020 Travelers' Choice Awards, Best of the Best.
In 2020, it received 3 Tocs, the recognition of an "excellent restaurant," for the third consecutive year in Gault & Millau 2020 (French fine dining "Signature").
In 2020, Tapas Molecular Bar received 3 Tocs, the recognition of an "excellent restaurant," for the first time in Gault & Millau 2020.
In 2020, Tapas Molecular Bar received the highest rating of 5 stars in both the "Hotel" and "Spa" categories from American rating company Forbes Travel Guide for the sixth consecutive year.
In 2019, Tapas Molecular Bar received 1 Star for the 13th consecutive year since its launch in the Michelin Guide Tokyo 2020 (French fine dining restaurant Signature).
In 2019, Tapas Molecular Bar received 1 Star for the seventh consecutive year in the Michelin Guide Tokyo 2020 (Cantonese restaurant Sense).
In 2019, Tapas Molecular Bar received 1 Star for the sixth consecutive year in the Michelin Guide Tokyo 2020.
In 2019, the Michelin Guide Tokyo 2020 awarded us a Bib Gourmand rating for the third consecutive year (Pizza Bar was ranked 38th).
In 2019, the Michelin Guide Tokyo 2020 awarded us 5 Red Pavilions (the highest hotel rating) for the 13th consecutive year since its launch.
In 2019, the Michelin Guide Tokyo 2020 awarded us 3 slices in the pizzeria category in the 2020 Tokyo edition of Gambero Rosso's World's Top Italian Restaurants (Pizza Bar was ranked 38th).
In 2019, the Michelin Guide Tokyo 2020 ranked us #1 in the top 10 best restaurants in Japan in TripAdvisor's Travelers' Choice™ Best Restaurants 2019 (Tapas Molecular Bar).
In 2019, the hotel was selected as one of the "2019 World's Best Hotel Bars" by the Forbes Travel Guide Verified List (Oriental Lounge).
In 2019, the hotel received the highest rating of five stars in both the "Hotel" and "Spa" categories for the fifth consecutive year from the American rating company Forbes Travel Guide.
In 2019, the hotel received 3 Toques, the recognition of an "excellent restaurant," for the second consecutive year by Gault & Millau 2019 (French fine dining "Signature").
In 2018, the hotel was selected as one of the "2018 World's Most Luxurious Spas" by the Forbes Travel Guide Verified List.
About Mandarin Oriental Hotel Group (mandarinoriental.com)
The award-winning Mandarin Oriental Hotel Group operates some of the world's most luxurious hotels, resorts and residences. With roots in Asia, the brand has grown into a global brand, currently operating 33 hotels and 7 residences in 23 countries and regions that express Oriental heritage and a "sense of place" - hotel creation that pays homage to the local character and culture of the location. Mandarin Oriental has plans to develop further hotels and residences. Mandarin Oriental is part of the Jardine Matheson Group.
Click here for details on company press releases
"Sembikiya Queen Strawberry Premium Shortcake" Limited to 50 pieces
22,000 yen (excluding tax) / Diameter: 18 cm, Height: 16 cm
This premium shortcake, limited to 50 pieces, is a collaboration between our hotel and Nihonbashi's proud long-established store, "Sembikiya Main Store." Made with generous amounts of Sembikiya's original "Queen Strawberry*," which has an excellent balance of sweetness and tartness, and topped with light and smooth fresh cream and sponge, you can enjoy the supreme taste of this trinity. *Rare strawberries, even in Japan, grown in the Nyoho region of Kagawa Prefecture using an elevated cultivation system.
"Tahiti and Madagascar Vanilla KUMO(R)"3,000 yen (excluding tax) / Width: 10.5cm, Height: 6.5cm
This is a Christmas-only flavor of Executive Pastry Chef Stephane Tranchet's signature cake, "KUMO(R)," which always has long lines. The mousse is made with Tahitian vanilla vanilla, blended with fresh cream for a smooth texture, and Madagascar vanilla, which has a sweet, caramel-like aroma and a strong flavor. The two-layer vanilla mousse is enhanced with vanilla-flavored biscuits for a textured accent.
"Strawberry Shortcake"
5,600 yen (excluding tax) / Diameter: 15cm
Our most popular shortcake, made with Tochiotome strawberries. We achieve an exquisite balance between carefully selected fresh cream and light sponge cake, pursuing the essential deliciousness of shortcake.
"Mont Blanc"
5,600 yen (excluding tax) / Width: 17cm, Height: 6.5cm
Made using only sweet and smooth domestic chestnuts, the rich-tasting chestnut cream and soft chestnut mousse create a moist impression. This Mont Blanc is made with an emphasis on the "balance" you feel in your mouth.
"Santa"
5,600 yen (excluding tax) / Diameter: 15cm
Strawberry and vanilla mousse cake. A mascarpone mousse made with a luxurious blend of delicate Tahitian vanilla and the robust aftertaste of Madagascar vanilla is topped with sweet and tart homemade strawberry confit, and is accented with the crisp texture of white chocolate and shortbread.
"Snowman Forest""
4,500 yen (excluding tax) / Width: 13 cm, Height: 8 cm
A light caramel mousse made with sweet chocolate and a hint of salt to enhance the sweetness, and a crisp almond crunch create a harmonious blend of different textures and a fragrant aroma.
"Stollen"
Large: 3,000 yen (excl. tax) / Width: 22 cm
Small: 1,900 yen (excl. tax) / Width: 17 cm
"Stollen Chocolate"
2,000 yen (excl. tax) / Width: 17 cm (Only the small size is sold)
"Stollen" is made with three types of nuts: macadamia nuts, hazelnuts, and almonds, and is seasoned with a unique blend of spices such as cinnamon, mace, cardamom, and cloves. You can enjoy the unity of fruit and nuts, dough, and flavor.
"Stollen Chocolate" is made by kneading four kinds of berries - cranberries, blackcurrants, cherries, and blueberries - soaked in kirsch into the dough along with bitter chocolate and baking it. You can enjoy the contrast between the sourness of the berries and the bitterness and sweetness of the chocolate.
"Panettone Classico"
Large 2,500 yen (excluding tax) / Height: 12 cm
Small 1,000 yen (excluding tax) / Height: 5 cm
"Chocolate and Cherry Panettone"
"Chestnut and Blackcurrant Panettone"
Large 3,000 yen (excluding tax) / Height: 12 cm
Small 1,300 yen (excluding tax) / Height: 5 cm
We have prepared three types of panettone with a deep flavor using an original recipe, which is fermented over three days using panettone yeast. The "Panettone Classico" fills your mouth with the aroma of large pieces of orange peel, rum-soaked raisins, and the rich aroma of panettone dough. The "Chocolate and Cherry Panettone" offers the rich flavor of kirsch-soaked dried cherries and slightly bitter chocolate. The "Chestnut and Cassis Panettone" features the aroma of marron glacé and the tartness of blackcurrant, and is hand-kneaded to preserve the texture of marron glacé, incorporating dried blackcurrant into the dough.
"Ricciarelli" (5 pieces)1,000 yen (excluding tax)
"Ricciarelli," a traditional Tuscan pastry, is Italy's first protected geographical indication (PGI) confectionery, and is subject to strict regulations regarding the ingredients used, appearance, and texture. Chef Baker Nakamura's "Ricciarelli" is made with plenty of orange peel, lemon peel, and vanilla beans, resulting in a gorgeous aroma. You can enjoy three different textures: a crispy exterior, a soft and fluffy interior, and a chewy final texture.
"Maple Syrup Pound Cake"
"Chocolate and Vanilla Pound Cake"
2,700 yen (excluding tax) / Width: 15cm
We offer the "Maple Syrup Pound Cake," with a rich flavor that fills your mouth with the aroma of rich maple syrup and almonds, and the "Chocolate and Vanilla Pound Cake," made with Madagascar vanilla, which has a sweet caramel-like aroma, and cocoa, which has a subtle sweetness.
Galette des Rois
3,800 yen (excluding tax) / Width: 32cm
The fan-shaped Galette des Rois, which is a symbol of Mandarin Oriental, is made with fragrant French wheat flour and rich, fragrant French cultured butter for the pie crust, and Marcona almonds from Spain, also known as the "Queen of Almonds," for the almond cream. Enjoy the luxurious harmony of the flaky pie crust made from multiple layers of delicate dough and the gently sweet almond cream.
*Hazelnuts are used instead of fève.
Osechi 17,000 yen (excluding tax)
Featured in the Michelin Guide Tokyo and hailed as a temple of gourmet cuisine, our osechi is a three-tiered boxed meal that is a fusion of Japanese, Western and Chinese cuisine, with an emphasis on ingredients, cooking methods and balance. The first and second tiers feature Cantonese restaurant Sense's pride and joy, such as pot-grilled pork and whole stewed abalone, as well as adaptations of traditional osechi dishes such as Cantonese-style yellowtail teriyaki and fried rice with crab meat and dried scallop. The third tier features items such as crab-filled datemaki and roast domestic sirloin. This set, which can be enjoyed by one person like a course meal, has been well-received every year since its introduction five years ago.
"Spa Osechi" Limited to 12 pieces
23,000 yen (excluding tax)
The popular annual "Spa Osechi," which allows you to enjoy items carefully selected by spa professionals, is now available in a two-tiered cypress box. The body set includes Mandarin Oriental's original five-element bath and shower oil, the hotel's original aroma oil, and a cypress charcoal aroma diffuser. The face set includes facial items from the City Life series by British natural skincare brand Oskia, centered around cleansing and lotion, which focus on the various air pollutants and stressors that abound in modern urban life.
Executive Pastry Chef Stephan Tranche
Born and raised near the village of Échiré in France, Stephan began his career in the kitchen of two-star chef Philippe Echebest in Saint-Émilion. He gained approximately three years of experience in Paris under three-star chef Pierre Gagnaire, and served as pastry chef for approximately three and a half years at Pierre Gagnaire à Tokyo, the first restaurant in Japan to open in 2005. He then returned to Paris and further honed his skills under popular chef Christophe Michalak at Hotel Plaza Athénée for approximately three and a half years, before serving as executive pastry chef at Hotel Le Burgundy and then as executive pastry chef at Four Seasons Hotel George V Paris under three-star chef Christian Le Squer.
Chef Baker Nakamura Tomohiko
After starting his career as a baker in his hometown of Shizuoka Prefecture, Nakamura devoted himself to training for around 12 years in the bakery department of Joël Robuchon in Tokyo and Taipei. He also served as sous chef baker at a French bakery in Wellington, New Zealand, and as chef baker in Sydney, Australia, he was involved in the kitchen design from the start of the opening of the first authentic Japanese-style bakery. In addition to his many years of experience at Joël Robuchon, he will utilize the experience he has gained in different environments as chef baker to handle all of the breads in the building.
[Reservations and inquiries forChristmascakes, baked goods, andOsechi]
Please contact Mandarin Oriental, Tokyo at 0120-806-823 (general restaurant reservations, 9:00-21:00). Reservations and inquiries can also be made in-store at The Mandarin Oriental Gourmet Shop (open 11:00-18:00).
【Reservations and inquiries for "Spa Osechi"】
Please contact The Spa at Mandarin Oriental, Tokyo at 03-3270-8300 (direct line to Spa Concierge 10:00-19:00) or email motyo-spaconcierge@mohg.com.
【Reservations and sales period for the 'Christmas & New Year's Food Collection'】
What is Mandarin Oriental Tokyo?(mandarinoriental.co.jp/tokyo)
Mandarin Oriental opened in Nihonbashi, Tokyo on December 2, 2005, as Japan's first hotel. The hotel embodies the group's philosophy of "A Sense of Place - creating hotels that pay respect to the local character and culture of the location" in both its tangible and intangible aspects. The hotel's interior design incorporates a Japanese aesthetic with a motif of "forests and water = Japanese nature," creating a stylish yet luxurious space filled with relaxation. Located on the upper floors of the 38-story Nihonbashi Mitsui Tower, the hotel has 179 guest rooms. Each room is spacious, measuring over 50 square meters, and incorporates cutting-edge IT technology, allowing guests to enjoy sweeping views of Tokyo below. The hotel also boasts a comprehensive range of facilities, including a directly managed spa that has won numerous awards, 12 dining options, one grand ballroom, four banquet rooms, six meeting rooms, and a chapel. Since opening, the hotel has won numerous international awards and rankings, some of the most notable being:
FACEBOOK: Mandarin Oriental, Tokyo
INSTAGRAM: mo_tokyo
Mandarin Oriental Tokyo's Major Awards
In 2020, it was ranked #1 "Best Hotel" in Japan in TripAdvisor's 2020 Travelers' Choice Awards, Best of the Best.
In 2020, it was ranked #2 "Fine Restaurant" in Japan (Tapas Molecular Bar) in TripAdvisor's 2020 Travelers' Choice Awards, Best of the Best.
In 2020, it received 3 Tocs, the recognition of an "excellent restaurant," for the third consecutive year in Gault & Millau 2020 (French fine dining "Signature").
In 2020, Tapas Molecular Bar received 3 Tocs, the recognition of an "excellent restaurant," for the first time in Gault & Millau 2020.
In 2020, Tapas Molecular Bar received the highest rating of 5 stars in both the "Hotel" and "Spa" categories from American rating company Forbes Travel Guide for the sixth consecutive year.
In 2019, Tapas Molecular Bar received 1 Star for the 13th consecutive year since its launch in the Michelin Guide Tokyo 2020 (French fine dining restaurant Signature).
In 2019, Tapas Molecular Bar received 1 Star for the seventh consecutive year in the Michelin Guide Tokyo 2020 (Cantonese restaurant Sense).
In 2019, Tapas Molecular Bar received 1 Star for the sixth consecutive year in the Michelin Guide Tokyo 2020.
In 2019, the Michelin Guide Tokyo 2020 awarded us a Bib Gourmand rating for the third consecutive year (Pizza Bar was ranked 38th).
In 2019, the Michelin Guide Tokyo 2020 awarded us 5 Red Pavilions (the highest hotel rating) for the 13th consecutive year since its launch.
In 2019, the Michelin Guide Tokyo 2020 awarded us 3 slices in the pizzeria category in the 2020 Tokyo edition of Gambero Rosso's World's Top Italian Restaurants (Pizza Bar was ranked 38th).
In 2019, the Michelin Guide Tokyo 2020 ranked us #1 in the top 10 best restaurants in Japan in TripAdvisor's Travelers' Choice™ Best Restaurants 2019 (Tapas Molecular Bar).
In 2019, the hotel was selected as one of the "2019 World's Best Hotel Bars" by the Forbes Travel Guide Verified List (Oriental Lounge).
In 2019, the hotel received the highest rating of five stars in both the "Hotel" and "Spa" categories for the fifth consecutive year from the American rating company Forbes Travel Guide.
In 2019, the hotel received 3 Toques, the recognition of an "excellent restaurant," for the second consecutive year by Gault & Millau 2019 (French fine dining "Signature").
In 2018, the hotel was selected as one of the "2018 World's Most Luxurious Spas" by the Forbes Travel Guide Verified List.
About Mandarin Oriental Hotel Group (mandarinoriental.com)
The award-winning Mandarin Oriental Hotel Group operates some of the world's most luxurious hotels, resorts and residences. With roots in Asia, the brand has grown into a global brand, currently operating 33 hotels and 7 residences in 23 countries and regions that express Oriental heritage and a "sense of place" - hotel creation that pays homage to the local character and culture of the location. Mandarin Oriental has plans to develop further hotels and residences. Mandarin Oriental is part of the Jardine Matheson Group.
Click here for details on company press releases
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