Grand Hyatt Taipei to Celebrate Re-Launch on 23 April 2015

Twenty-five years after opening, the Grand Hyatt Taipei is on the verge of yet another debut after a top-to-toe renovation that fleshed out the hotel from its concrete bones.

Each of the property’s 853 rooms and suites were stripped to the fundamentals, redesigned and rebuilt.

“With this re-launch, in terms of rooms and restaurants, we’re now a brand new property,” said Kai Speth, the hotel’s general manager. “But with a 25 year history in this same location, we’re also the most seasoned hotel in the city. We’ve got the best of both worlds.”

Baths clad in half-square-meters of marble, sophisticated lighting, muted colors, goose down duvets, deep-soaking tubs, ample windows, textured walls, suites that feel like apartments, and rooms that elicit surprise and a wow from guests are hallmarks of the the Grand Hyatt’s brand new look.

The hotel’s guest rooms range in size from 33 and 40 square meters at the grand deluxe level to more than 83 square meters in an executive suite. The new presidential suite commands more than 221 square meters and offers up storybook views of the iconic Taipei 101 Tower.

Beyond the rooms, the all new Grand Hyatt Taipei is trumpeting two completely new restaurants, a Chinese restaurant, Yun Jin, and a Western venue, The Steakhouse, each a completely new concept and a ground-up build. Yun Jin’s debut was in February. Work on the Steakhouse begins later this year.

Likewise, the Club Lounge is an all new experience. High counters cultivate opportunities for convivial breakfasts with fellow travelers while window-side alcoves preserve a certain measure of privacy. A new, open show kitchen whets appetites for Eastern and Western comfort food all morning long.

A new, less formal vibe at the hotel is evident at check-in. Where hotel staff once greeted guests from one side of a high, grandiose counter, staff and guests gather at any of five low slung desks for a less officious introduction.

“It’s much less of a ‘you and I’ experience,” said Speth, “and much more of a ‘we’re all here together.’ These are very subtle gestures, but a hotel relies on its mostly finely tuned details to create its most memorable effects.”

Beyond check-in, the lobby replaced its souvenir shop with Baguette, a bakery and gift shop designed to stimulate more social interaction as guests resort to a new seating area. Where a business center catered to men and women at work, a new retail shop invites more casual interaction.