The St. Regis Mumbai

Hotel review

Contemporary Indian opulence at its most unabashed. With its cavernous 9th floor reception guests are permitted total privacy. Enter into a world of sparkling chandeliers, shining staircases and ... What sets the St. Regis Mumbai apart from the rest of the city's five star offerings? Well, for starters its breakfast at Seven Kitchens, included in the room rate, is a whistle-stop culinary tour of the world. From sushi, to a Full English, more pastries than you can name and a whole counter dedicate to waffles, pancakes (complete with numerous ice-cream options) as well as regional Indian fairs. There really is almost everything. After all that gluttony, you might want to hit the well equipped gym, complete with on-hand personal trainer to aid you in your workout. Also located on the 10th floor is the Iridium spa with nine treatment rooms including a couples suite, hot tub pool, and sauna and spa as well as the Jean-Claude Biguine beauty salon and the outdoor pool, providing views across the city. Spoilt for fine dining options guests can choose from the colonial charms of The Sahib Room and Kipling Bar, offering 'thalis' fit for a maharaja (accompanied with a tinkling G&T served in cut crystal glasses) or the ornately presented Asian fair at Yuuka and By the Mekong. There is even a rooftop bar, EXO, attracting Mumbai's glitterati. Rooms are modern with an Indian twist, decorated in dark, sultry palettes with golden accents. Less ostentatious than the guest areas of the hotel, but still very luxy. Bathrooms include plenty of sparkling marble, glitzy Venetian mirrors and a very comprehensive cosmetics and toiletries drawer. A turn down service including box of chocolates, cake platter and other such treats feels appropriately indulgent. All this plus suites come with their very own butler. Service is of a level that you can barely walk a few metres without being greeted by a member of staff, many of whom remember your name. A hotel that lives up to its five stars.

Megan Lambert Review published: 10/31/2018