The whole building
Guest rooms take half the built area. The rest is what makes it a hotel.
147 m²
Built area per key, all-in · 1,585 sq ft
Guest rooms
7,493 m² · 80,649 sq ft
Five key types, from 50 m² rooms to a 250 m² presidential suite.
Guest-facing areas
3,834 m² · 41,265 sq ft
Restaurants, bar, ballroom, meeting rooms, lobby, spa and fitness.
Heart of house
3,398 m² · 36,574 sq ft
Planned at 30% of rooms and guest-facing areas combined.
+35%
Circulation and walls on net room, restaurant and banquet areas.
+20%
Circulation and walls on the lobby, spa, fitness and other public areas.
18,929 m²
Gross area with car parking: 4,205 m² added to a 14,724 m² built area.
Guest rooms
Suites are planned as multiples of the standard room bay, so the structure repeats and the façade stays regular.
50 m²
Standard room, one structural bay
Guest rooms: indicative area programme, 100-key luxury hotel| Key type | Keys | Net area | Bays |
|---|
| Deluxe room | 92 | 50 m² · 538 sq ft | 1 |
| Executive suite | 4 | 75 m² · 807 sq ft | 2 |
| One-bedroom suite | 2 | 100 m² · 1,076 sq ft | 2 |
| Two-bedroom suite | 1 | 200 m² · 2,153 sq ft | 4 |
| Presidential suite | 1 | 250 m² · 2,691 sq ft | 5 |
Corridors, shafts and walls add 35% to every key. The 100 keys occupy 7,493 m² (80,649 sq ft) in all.
Food and beverage
Restaurants are sized per cover at luxury spacing. Circulation and walls add 35%.
3.3–3.9 m²
Dining area per cover, before circulation
Food and beverage: indicative area programme, 100-key luxury hotel| Outlet | Covers | Net area | Per cover |
|---|
| All-day dining, with terrace | 70 + 30 | 273 m² · 2,940 sq ft | 3.9 m² |
| Speciality restaurant | 50 | 186 m² · 2,000 sq ft | 3.7 m² |
| Library bar | 30 | 98 m² · 1,050 sq ft | 3.3 m² |
| Guest toilets | — | 46 m² · 500 sq ft | — |
Per-cover figures use indoor covers. Each outlet then gets its own kitchen, sized under Heart of house.
Meetings and events
Banquet space is sized per guest. Pre-function follows the ballroom.
1.4 m²
Ballroom floor per banquet guest
Meetings and events: indicative area programme, 100-key luxury hotel| Space | Guests | Net area | Per guest |
|---|
| Ballroom, divisible into three | 275 | 385 m² · 4,144 sq ft | 1.4 m² |
| Banquet terrace and arrival lobby | 150 | 279 m² · 3,000 sq ft | 1.9 m² |
| Meeting rooms (2) | 30 | 38 m² · 405 sq ft | 1.3 m² |
| Boardroom | 16 | 20 m² · 215 sq ft | 1.25 m² |
| Pre-function | — | 116 m² · 1,243 sq ft | 30% of ballroom |
| Guest toilets | — | 56 m² · 600 sq ft | — |
Circulation and walls add 35% to every space in this group.
Wellness and public areas
Arrival, wellness and retail carry a lighter 20% allowance for circulation and walls.
3.25 m²
Lobby and lounge per key
Wellness and public areas: indicative area programme, 100-key luxury hotel| Space | Seats | Net area | Rule |
|---|
| Reception lobby and lounge | — | 325 m² · 3,496 sq ft | 3.25 m² per key |
| Spa | — | 660 m² · 7,069 sq ft | 6.6 m² per key |
| Fitness centre | — | 186 m² · 2,000 sq ft | 1.9 m² per key |
| Auditorium | 60 | 93 m² · 1,000 sq ft | 1.55 m² per seat |
| Salon | — | 55 m² · 557 sq ft | — |
| Book shop, florist and retail | — | 111 m² · 1,200 sq ft | — |
| Business centre with 10-seat meeting room | — | 46 m² · 500 sq ft | — |
The pool is planned at 25 × 12 m.
Heart of house
Each kitchen is sized from the dining area it serves. Stores, prep and the dock are then sized from the kitchens.
2.75
Staff per key, 200-key luxury hotel
Kitchen as a share of the dining area it serves
Chinese42%
Staff dining40%
All-day dining35%
Italian35%
Indian or speciality33%
Ballroom finishing kitchen20%
Bar pantry20%
Add 20 m² where the all-day dining kitchen opens to the room.
Support areas, as a share of total kitchen area
Production kitchen and garde manger15–20%
Food and beverage stores8–12%
Bakery and pastry7–10%
Loading dock5–7%
Waste handling4–6%
Staff dining
Seats = 0.22 × keys × staff per key
Staff dining is planned at 1.5 m² a seat, with its kitchen at 40% of the dining area.
