People view hotels through different lenses.
Spa services! Location! Just how plush are the beds? How many pillows? Bath amenities! Room service!
I see properties through two different outlets: tea (what brands? what variety? how is it served in different parts of the property? does a hotel group serve different brands according to country, location, weather?) and dessert.
We’re focusing on the latter today and taking a little dessert romp through the different parts (bar! lounge! spa!) of Mandarin Oriental New York. Full post is on Gotham Magazine.
Let’s start with room service where bourbon vanilla crème brûlée is paired with berries and biscotti…
…and then move to the spa for a bento box (best enjoyed as a post-treatment lunch ;) where the dessert component is a super light raspberry mousse.
Over at MO Bar the housemade, honey-laced baklava comes topped with apricots and toasted, salted pistachios.
We’ll finish at Asiate (those views!) with a classic chocolate soufflé and two not-so-traditional pairings of chocolate-chili-orange sauce, and milk ice cream ^_^