The Rest of Morpheus

I felt we didn’t spend quite enough time enjoying the hotel facilities and the gorgeous room arranged for us by the PR team of Morpheus Macau as part of our fam tour (and weekend stay-cation). A pity really, because they were just every bit as good as the many meals we had the opportunities to sit down and check out during our brief stay.

After our lunch at the Club Lounge on 30th Floor, we were given a quick tour of the hotel. Many saw the building itself as a true piece of art, created by the late Dame Zaha Hadid, one of the greatest architect of our times. But there were more extraordinary art pieces placed throughout the hotel, including the giant statue installation named “Good Intentions” by KAWS.

Alain Ducasse, the flagship fine-dining restaurant on the 2nd floor of the hotel, was the one we didn’t get the time to try this time, but we did have the opportunity to walk around the gorgeous dining area filled with crystal installations, the wine cellar, and the private room with clear view of the kitchen at the back. We will definitely keep that in mind for our future visits to Macau.

Post from RICOH THETA. - Spherical Image - RICOH THETA

I have to say our suite was one of the most impressive we have stayed in Macau, and that went way beyond just the sheer size of it. I love the contemporary design with just the right touch of gold and wooden color theme with modern furniture, a well-equipped bar completed with fine tableware, and the huge bathroom with a full-sized bathtub, a separate room with rain-shower head and Aqua di Parma amenities. In terms of technology, an Nespresso coffee machine, or the pair of large TV screens are a given, but then there’s also the automatic toilet (those one would usually find in a Japanese hotel) and the popular Dyson hairdryer. Then there’s also the minor yet noticeable details, like the heated floor in the bathroom, or the great view looking over the swimming pool and the rest of the “Cotai Strip”. And as I said, I only wish we could spend more time in it this time.

From the onset, the pool – high up on Level 40 – did look lavishly amazing, with temperature control, poolside lounge chairs and the edge of the pool leading to the window with unobstructed panoramic view of the city, but in reality, it’s slightly smaller than I thought with both ends of the pool only shallow enough for kids. While it may not be a place for serious exercise, but not bad if you were just looking for a quick dip in the water, and on a sunny day, it’s still a great place to chill with a book or a drink by the poolside.

The next day, we rose early for not one but two breakfasts in the morning. Our suite came with access to the Club Lounge with food and drinks served from early morning til late evening. Their breakfast offering came with a good choice of dishes made to order, and a wide range of dishes available at the buffet station. After feasting on the Chinese and western dishes we picked from their menu, we went downstairs for more at the Pierre Herme Café next to the lobby, where Chef Sabastien Bauer prepared a few more stuff for us to try.

Of course, I didn’t have a split second of doubt that the pastry basket coming out from their fine team would be anything other than perfection, but their Kouign Amann was particularly good with perfect layers of sweet and buttery flavor in this classic Breton cake. Then there were also a few hot dishes available on their menu. While we thought a few Asian dishes were only so-so (and stay away from the congee if I had to be honest with you), but for the most of us, the favorite dish had to be the Croque Monsieur, which Chef Sabastien promised it would be mind-blowing before putting them on our table. And it was, with the ham and melted Comte cheese in between the thin slices of buttery brioche bread.

We finished with more Pierre Herme desserts – including the signature Ispahan macaron cake, vanilla shortbread tartlet served with vanilla ganache and mascarpone cream on top, and the Morpheus “Gold”, something exclusively available in the Macau outlet, with a thin slice of milk chocolate disc on top of chocolate ganache, Crème Chantilly, hazelnut cake, praline and ice-cream, and a touch of Japanese mandarin jam underneath. One had to hit with the hammer to break the chocolate disc and mix everything together to eat. The combination of ingredients was classic, and the execution was masterful.

(Our weekend in Macau - including the hotel stay and meals - was organized by the PR team of The Morpheus/City of Dreams Macau as part of the media fam tour)