Upon arrival, after about a 30-minute drive from the city's airport, I was greeted at the lobby with a refreshing drink of blackcurrant with an added mint leaf, which was a welcome cooler.

The 6,000-square-meter split-level glass lobby, where the temperature is kept at around 26 C to ensure that guests won't feel a sharp contrast with the sweltering heat outside, charms guests with an assemblage of waterfalls and small gardens.

There are also various zones including a bake house, a modern incarnation of a traditional Hong Kong bakery; a colorful yogurt shop that offers healthy frozen yogurts with a range of delectable toppings; and a bar that serves coffee and pastries during the day and alcoholic beverages and snacks in the evening.

This distinct division of activity zones offers a better experience for modern travelers, said Julian Wong, the hotel's general manager.

The principle is also reflected in the hotel's eco-friendly design and high-tech solutions, such as the online check-in, which allow guests to select from a range of services with their smartphones.

Designed by internationally acclaimed hospitality specialists HBA, the 160 new guestrooms and suites have bright and comfortable cool white interiors featuring natural wood.