For my first time being in Vancouver and arriving at 2:30am off the premium economy flight off Cathay Pacific, which offers some of the best airline food I’ve had to date, the first thing you want to do is get to a good long shower followed by a comfortable bed and Shangri-La fulfills both those needs and more.
Located in the heart of downtown Vancouver in a 61-storey building, the tallest in the city; Shangria-La Vancouver debut 3 years ago becoming the first to be opened in North America. In August 2012, Shangri-La will open in Canada’s largest metropolitan city, Toronto, Ontario – the second hotel in North America for Shangri-La Hotels and Resorts.
From the moment guests arrive they are welcomed into the world of the 119-room Shangri-La hotel. It begins with a calming sensory experience upon arrival, where candles flicker along a back wall and light streams in to small bamboo garden. A chandelier hangs above the exterior entrance. When the doors glide open, guests are met with the signature scent of Shangri-La.
Distinct among the facilities and services of the 119-room hotel are guest rooms that average 52 square metres (550 square feet) – among the largest in Canada; CHI, Shangri- La’s signature spa brand and MARKET by Jean-Georges, the first restaurant in Canada for three-star Michelin chef Jean-Georges Vongerichten.
CHI, The Spa
Located on the hotel’s fifth floor, CHI, The Spa – Shangri-La’s signature spa brand – focuses on a holistic approach to physical and spiritual well-being based on ancient Asian healing traditions and rituals. The CHI concept was developed in collaboration with a team of recognized experts in traditional Chinese medicine and Asian healing philosophies.
I had the pleasure of experiencing one of their new treatments, Wushu Body Wisdom Massage. When you hear the words body massage, your body tends to shiver from all the anticipation that builds up and all you can think about is laying face down on a mat and allowing a stranger with gifted talents to apply care that your bodies needs.
Now here’s where you’re allowed to get jealous of purchase the next flight to Vancouver and head on over. The Wushu Body Wisdom Massages come in three treatments – Wushu Toxin Release, Wushu Stress Relief and Wushu Problem Areas.
The Body Wisdom treatments, ranging from one hour to 90 minutes, are inspired by the stretching and body care methods of Wushu martial arts. Each treatment begins with guided stretching coupled with breathing exercises to open the meridians. My masseuse for the session was a lovely lady named Roya who told me that research on the treatments included travel to remote areas of Wudang Mountain to study with a Wushu Master the practice of qi gong, traditional Chinese medicine and techniques. The 90-minute Wushu Toxin Release makes use of a bamboo rod for stretching and rolling over the muscles to stimulate relaxation. The Wushu Stress Relief utilizes calming tai chi massage to ease stressed nerves. This is followed by vigorous muscle warming to release back and shoulder tension. The Wushu Problem Areas Massage caters to each guest’s specific needs. Effleurage is used to warm the muscles followed by massage techniques used to locate energy blockages within the body. Trigger acupoint is then applied to release the energy in problem areas to create a better body balance.
By the time you’re done with your stretching and download on the history of the treatments, you’re ready to put on your warrior paint and mask and ready to battle out all the toxins in your body and let them free. Woosah!
MARKET by Jean-Georges
As the signature restaurant of Shangri-La Hotel, Vancouver, it has become an integral part of the city’s culinary scene. The first restaurant in Canada for the three-star Michelin chef, MARKET presents his culinary vision within a chic bar, seasonal outdoor terrace and dining room.
MARKET’s menu represents the ‘best of the best,’ a collection of Jean-Georges’ most popular dishes, customized to highlight the richness of British Columbia’s local products, especially the seafood of the Pacific waters. Jean-Georges’ signature ‘vibrant cuisine’ – a reflection of classic French training, 10 years spent in Asia and the philosophy of ‘global in reach, local in content’ – features intense flavors and textures resulting from the use of vegetable juices and fruit essences, light broths and herbal vinaigrettes.
Dishes include Pacific halibut with spinach in a sweet garlic lemon broth and soy glazed short ribs with an apple-jalapeno puree and rosemary crumbs. The dessert menu includes Jean-Georges’ signature warm chocolate cake served with Tahitian vanilla ice cream and rhubarb and lychee trifle with lime marshmallow.
The cocktail menu is laid out chronologically, beginning at noon with the gentler Iron Lotus – Xi Shi’s signature cocktail. The Iron Lotus, a mix of Belvedere Intense vodka, fresh raspberries, Elderflower, ginger, fresh lime juice and sparkling wine, hits all of the senses.
Vancouver is well known for its dreadful rainy weather and fortunately Mother Nature was on our side and provided several days of great weather and shiny sunny skies to take in one of Canada’s staple territories.
