COINCIDING with the company’s 15th anniversary, Plaza Premium Lounge (PPL) has entered a new era with the opening of their flagship Lounge at Hong Kong International Airport. Centrally-located in the airport’s West Hall and measuring 15,000 sq ft, the expansive 24-hour retreat will be the largest pay-in lounge in Asia.
The lounge is designed by Kinney Chan of Kinney Chan and Associates and is divided into several zones to provide travellers with multiple experiences and choices while at the lounge.
The lounge offers varied seating facilities as well as a fully-equipped working station and free wi-fi.
Plaza Premium Lounge also introduces a new dining concept in the West Hall Lounge with the launch of The Market Place. Catering to discerning diners with an appetite for variety, The Market Place comprises a range of food and beverage stalls, from a tea station serving Chinese milk tea and artisan, to a salad bar serving a range of healthy food options, to a Noodle Bar serving its signature Hong Kong-style fish ball noodles, steamed rice rolls and steamed dim sum.
In the exclusive bar area, The Hub, together with the wine dispenser, hot and cold tapas will be served daily, this includes croquettes, daily soups, mezza platters etc.
PPL will provide around-the-clock dining options. Each evening guests can look forward to a selection of hot and cold tapas served in the two bars, complemented with a selection of beverages.
Visitors preparing for a long-haul flight or transit passengers can freshen up in one of the two showers, each one stocked with organic Jasmin Aromatique products from Australia.
“The opening of the West Hall Lounge at Hong Kong International Airport marks a new chapter for Plaza Premium Lounge,” says Song Hoi-See, founder and CEO of Plaza Premium Lounge Management Limited. “For 15 years, our company has been enhancing the airport experience for passengers. In designing this flagship lounge, we continue to innovate the airport environment. To create this lounge we focused on enhancing the ambience, service, facilities and food and beverage offerings to create the ultimate airport retreat.”