Central since 1963. The Krug Room is where deals close.
"The Mandarin opened on 25 October 1963 as the city's first international luxury hotel; the brand renamed itself after the property in 1985 because every Mandarin Oriental traces its DNA here. 501 rooms in Central, the most quietly powerful business address in Asia, and a regular fixture on the world's-best lists for sixty consecutive years."
The Mandarin Oriental Hong Kong opened on 25 October 1963 — the most important hotel opening in Asia in the post-war period and the property that gave the entire Mandarin Oriental brand its name (the parent company renamed itself after the hotel in 1985). The 25-storey tower at 5 Connaught Road in Central was designed by Leigh & Orange in a modernist response to the Peninsula's heritage architecture across the harbour. After a 14-month closure in 2005-2006 for the most thorough renovation in the property's history, the Mandarin reopened with 501 rooms, every room enlarged, and a redesigned spa that recalibrated the Asian luxury hotel spa category.
The room categories run from Deluxe (40 m²) up through the Harbour View categories on the upper floors to the Mandarin Suite, the brand's flagship celebration room at 220 square metres on the 24th floor. The Mandarin Suite has a wraparound view of Victoria Harbour from a private terrace, a separate dining room for ten, and one of the city's most considered private bars. Every Harbour View room uses floor-to-ceiling glass facing the harbour and the Peninsula across the water — by 2026 architectural consensus, the most considered single hotel-room view in Hong Kong.
The Krug Room — the Mandarin's eight-seat private dining room, hidden behind the Cantonese restaurant Man Wah on the 25th floor — is, in 2026, the most exclusive single dining seat in Asia. Booked 90 days ahead, with a tasting menu by chef Alex Fan paired with a flight of vintage Krug, the Krug Room is where Hong Kong's largest private equity deals close. Man Wah itself, on the same floor, holds two Michelin stars and serves the city's most-respected Cantonese fine dining. Pierre, the resort's French restaurant on the 25th floor, was the original Pierre Gagnaire address in Asia. The Captain's Bar, on the lobby level, has been Hong Kong's most considered cocktail-and-cigar room since 1963 — and it has the same ten bartenders, on average, who have all worked here over a decade.
What the Mandarin Oriental Hong Kong does, in 2026, is run the most precise European-style five-star service in Asia for an Asian context. The doorman team — 14 doormen, average tenure 22 years — are by reputation the best-trained in the global hotel industry. The Mandarin Spa, on floors 24 and 25, runs the brand's most-considered wellness programme. The Captain's Bar bartenders pour the city's most precise martini — three measures of Beefeater 24, half a measure of Noilly Prat, stirred 32 times, served straight up in a 1963 Stuart Crystal coupe. For the most considered Hong Kong business stay, a milestone Asian anniversary, or a multi-day solo working trip, this is the safest five-star booking in the territory.
Central is the door, IFC is a six-minute walk through the Central pedestrian elevated walkway, Hong Kong Station is twelve minutes to HKIA. The Krug Room is the most exclusive private dining room in Asia (book 90 days ahead). The 24th-floor Mandarin Suite has its own boardroom for fourteen.
The Mandarin Suite, on the 24th floor with its wraparound Victoria Harbour view, is the celebration room. Brief the in-suite team 96 hours ahead and they will arrange a private Krug Room dinner with an Alex Fan tasting menu paired with vintage Krug, and a closing Captain's Bar martini at the same banquette since 1963.
The Harbour View Deluxe is the considered solo working room — floor-to-ceiling glass facing the harbour, the most ergonomic writing desk in any Hong Kong hotel, and the 24th-floor Mandarin Spa for the daily reset. The Captain's Bar, since 1963, is the considered evening room for a solo guest.
Rates checked May 2026. Price varies by date and view.
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