The Clement Palo Alto is ranked #14 on the All-Inclusive Resorts list in the USA

The Clement Palo Alto offers a distinctive experience that stands out in a region known more for its tech giants than its hospitality. Candice Tucker reviews this luxury all-inclusive hotel and shares why it is the place to stay in Silicon Valley.

The moment you walk into The Clement, there is an instant sense of homeliness. Just a small minimalist reception area which leads through to a lounge, restaurant and 24-hour open kitchen area, the hotel has a residential charm that completely puts you at ease. With light brown wooden finishes and cream leather sofas, the hotel strikes the perfect balance of luxury without pretentiousness—ideal for those using it as a sophisticated retreat while attending meetings or visiting Stanford University, just across the road.

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Stepping into the bedroom feels like entering your own private sanctuary. The expansive space is thoughtfully divided, offering a cozy lounge area and a dedicated workspace with a separate guest loo. The bedroom area provides a tranquil retreat, while the enormous white marbled bathroom—complete with a double-sized shower and bath added a touch of spa-like luxury.

The generous space makes it feel more like a well-appointed apartment than a hotel room, creating a restful environment that feels like a home away from home. To no surprise, being in Silicon Valley, the technology was completely up to date with one simple machine controlling every function possible in the room.

The hotel is located downtown Palo Alto near the Stanford University campus with 23 residential-inspired suites

Later in the afternoon, feeling a bit peckish, I called reception to inquire about room service. While they were happy to send something up, they suggested I explore the 24-hour open kitchen instead. Right by the main restaurant, this brown wooden kitchen with dark marble tabletops resembles one you’d find in a luxury Beverly Hills mansion.

Read more: Shogun, Zermatt’s finest Japanese restaurant, reviewed

Complete with a double fridge, cabinets filled with perfectly arranged jars of biscuits, yogurt and fruit bowls, fresh juices, and an array of light snacks, I was browsing through as if it were my very own dream kitchen at home. It was a refreshingly personal touch, allowing guests to help themselves at any time, fostering an atmosphere of comfort and familiarity.

All meals and beverages are inclusive in the price of your room, thus no exchange of money is necessary

The next day I dined at the hotel’s restaurant for lunch which offers a curated seasonal menu that showcases local ingredients. I was also given the option to dine whenever and wherever I chose, which was not only convenient but added to the level of personalisation that the hotel seems to so easily provide. The tomato soup was flavoursome and light and left the perfect amount of room for the Dijon roasted salmon which was soft in the middle with a crispy tangy outer layer.

Read more: Chez Vrony, Zermatt, Switzerland review

The Clement Palo Alto excels at offering a luxury experience that never feels overwhelming. The hotel’s small size, combined with its attention to detail and personalised service, creates an intimate atmosphere that’s perfect for both business travellers and those visiting Stanford University. Every aspect of the stay is designed to cater to your needs, making it a place you’ll want to return to time and time again.

www.theclementpaloalto.com

Stanford University has the most funded startup founders among its alumni

Deutsche Bank’s International Private Bank gathered a group of 70 next gens for a Global Innovation Summit  at the heart of technological advancement, Silicon Valley. The group heard from leaders in the tech industry and learnt about the potential of technology like artificial intelligence and machine learning to solve some of the world’s most pressing problems for a better future

Among the plethora of respected speakers at the summit were John Chambers, former executive chairman and CEO of Cisco Systems, Jensen Huang, NVIDIA founder, Nikesh Arora, Chairman and CEO of Palo Alto Networks, Lloyd Minor, Dean of the Stanford School of Medicine and Thomas Kurian, CEO of Google Cloud.

Gil Perez, Deutsche Bank’s Chief Innovation Officer and Thomas Kurian, founder of Google Cloud in conversation at Google HQ

Being at the headquarters of these institutions provided a unique setting enabling participants to witness first hand the advancements in artificial intelligence, machine learning, blockchain and even everyday life.

Salman Mahdi, Deutsche Bank Private Bank’s Vice Chairman and Jensen Huang, Founder of NVIDIA

At Google HQ the group worked on an interactive session with Google’s Innovation team, solving real-world problems. It became abundantly clear how vital their work continues to be. Their goals are not only to solve the world’s problems through technology, but also to search for more problems in order to be able to find solutions before issues arise.

Lloyd Minor, Dean of the Stanford School of Medicine

The breakthroughs in medicine, molecular biology, sustainability and immunology also resonated with the group during a visit to Stanford University.

Salman Mahdi, Deutsche Bank International Private Bank’s Vice Chairman, attended the summit along with the group, having made access to these CEOs, founders and pioneers possible.

He declared, “there is no better place in the world to come to than Silicon Valley to get this window into the future. I hope people will use an opportunity like this to refocus on ten, twenty, fifty years down the line. What we do today will change the world in decades.”

Find out more: www.db.com/innovation-network

The K11 MUSEA features a roof garden where clients can grow their own herbs and vegetables

Adrian Cheng has high hopes for the new K11 MUSEA in Hong Kong: to change the way retail, art and culture collide, says Darius Sanai

Entrepreneur Adrian Cheng

When billionaire Hong Kong entrepreneur Adrian Cheng opened his K11 MUSEA development on Hong Kong’s Victoria Dockside late last year, he heralded it as “The Silicon Valley of culture”. It was a concept that some found hard to get their heads around, but a visit to the development is enlightening and points to ways K11’s innovations could have influence across the world in future.

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At the heart of K11 MUSEA is a funkily designed luxury and fashion retail mall, housing the usual roster of names found elsewhere in China, from Alexander McQueen to Supreme. It’s the architecture and design, headed by New York-based James Corner, and the depth of concept in the detail, that is so innovative. K11’s roof is a kind of kitchen garden-cum-safari park, with spaces where clients can grow their own herbs and vegetables, a natural butterfly park (open for visits by any passing butterfly), a giant aquarium mimicking Victoria Harbour directly below, and rangers working to show local school groups the rooftop flora and fauna Inside, alongside the living walls and slides connecting different floors, is a constantly rotating roster of curated public art, chosen by Cheng (a significant collector) and his team. An e-sports zone allows you to indulge in the sports of your choice, there are public art and performance spaces, and nattily attired concierges sit at desks made of recovered logs.

The interiors of the luxury and fashion retail mall

Cheng’s aim in the development, which sits on prime waterfront land in Kowloon directly facing Central Hong Kong across the water of Victoria Harbour, is to bring retail, culture and technology together. Cheng is himself a complex and multifaceted entrepreneur: third generation heir to a multi-billion-dollar property and services empire, he is reinventing the family company, which also includes
brands like Rosewood Hotels and Resorts, for the future. He has as many friends in art and fashion as he does in the traditional family industry, and you feel Cheng is never happier than when reinventing something – and yet he has also invested time and money into a foundation to restore traditional Chinese crafts, and is something of a craftsman himself – it is his own hand that forms the calligraphic decorations around K11 MUSEA.

Read more: Plaza Premium Group’s Founder Song Hoi-see on airport luxury

The development has innovative platforms being planned using AI and facial recognition, as well as tie-ins with AI retail companies Cheng’s group has invested in, across the water in Shenzhen’s technology zone and across the globe: these are the spaces developers and retailers around the world will be watching.

The Kube kiosk designed by Rem Koolhaas’ studio OMA

As Cheng tells LUX: “When you purchase or sign up for something at K11 MUSEA, our loyalty programme allows us to understand your preference, basically what excites you the most. With enough samples, we can sufficiently draw correlations that will shape how we curate our brick-and-mortar spaces in the future. This is the advantage of running vast spaces like K11 MUSEA because it offers flexibility and a lot of possible curations. It’s about growing with our customers, predicting their needs and also working with brands and partners to create an inspiring customer journey. In fact, one of the companies I invested in, Moda Operandi, which we brought into K11 MUSEA, has a similar model. Online preferences will shape the store display, styling services and the various events that they host. Both K11 and Moda believe in creating a journey of wonder, for customers to learn and discover.”

There is also, importantly for Hong Kong’s current climate and from a scion of one of its most important families, a significant public/ community aspect to K11 MUSEA and the surrounding Victoria Dockside area which Cheng and his family company, New World Developments, has revitalised.

K11 MUSEA may be ground-breaking, but it’s unlikely to be the last creation of its kind from the peripatetic multi-business, multicultural Hong Kong dynamo.

‘Musea: A Book of Modern Muses’, published by Condé Nast, is available at boutiquemags.com

For more information visit: K11musea.com

This article was originally published in the Spring 2020 Issue.