logo
Everest in five days: British team's speed climb triggers Nepal proble

Everest in five days: British team's speed climb triggers Nepal proble

Korea Herald29-05-2025

KATHMANDU, Nepal (Kathmandu Post/ANN) — Four former British special forces soldiers have set a startling new precedent on Mount Everest, reaching the summit in under five days without the traditional acclimatisation process. Their rapid ascent of the planet's tallest peak has drawn sharp scrutiny from Nepali authorities, not for the climb itself, but for the controversial use of xenon gas prior to arrival in Nepal.
The team, comprising Maj. Garth Miller, Col. Alistair Scott Carns, Anthony James Stazicker and Kevin Francis Godlington, summited the world's highest peak at approximately 7:15 a.m. on Wednesday.
Their journey began in London on the afternoon of May 16, with the climbers arriving at Everest Base Camp the following day. By 10:30 p.m. on May 20, they had begun their final summit push.
Back home, the team had trained in hypoxic tents and followed a rigorous high-altitude conditioning regime. But what has provoked the current controversy is their reported inhalation of xenon gas, administered two weeks before departure in Europe, intended to reduce the risk of altitude sickness.
Himal Gautam, director of the Department of Tourism, who oversees mountaineering expeditions, said the department was not informed of the gas use.
"We have launched an investigation into the matter," he said, noting that all climbers and operators must declare the equipment, medications, and substances used during expeditions.
Traditionally, climbers take more than a month to summit Everest. They begin their trek in early April and complete multiple rotations between Everest Base Camp and higher camps to acclimatize. These rotations are vital for adapting to the thinning air at high altitudes and skipping them is considered risky.
By contrast, the British team completed the entire climb in just five days — a feat that would have been unimaginable in previous decades.
While their speed has captivated parts of the global mountaineering community, it has triggered a heated debate in Nepal about safety, ethics and the future of high-altitude climbing.
The expedition was organized by the Austria-based Furtenbach Adventures, whose founder, Lukas Furtenbach, insists the team followed all rules. He confirmed that the xenon treatment was administered in Germany and emphasized that only standard supplemental oxygen was used on the mountain.
"What happens outside Nepal should not be under the purview of the Nepal government," he said.
He defended xenon's use as a modern, medically supervised intervention to prevent altitude sickness and suggested it could make Himalayan expeditions safer. "Our company has a long-standing reputation for safety," Furtenbach said, expressing confidence that the investigation would find no wrongdoing.
He also pointed to potential environmental benefits. "Shorter expeditions mean less garbage, lower carbon emissions, and reduced human waste in the fragile alpine ecosystem," he argued. Despite the abbreviated climb, Furtenbach claimed his team employed about 120 local workers and paid them competitively, demonstrating, in his view, that sustainability and economic benefit could go hand in hand.
Yet not all stakeholders are convinced.
Dambar Parajuli, president of the Expedition Operators Association of Nepal, warned that widespread adoption of such short-duration climbs could upend the economic model on which the Everest industry depends.
"Traditional expeditions employ sherpas, porters, guides, and kitchen staff for weeks, sometimes months," he said. "If climbers finish their journey in days, the ripple effect on local employment will be devastating."
He urged the government to consider the broader implications of this shift and to ensure that new policies uphold the livelihoods of communities that depend on the Everest economy.
Xenon's use further complicates matters.
In 2014, the World Anti-Doping Agency (WADA) banned the gas for athletes, citing its potential to enhance performance by stimulating the production of erythropoietin (EPO). This hormone boosts red blood cell production. However, mountaineering does not fall under WADA's purview, and there is no ban on its use for non-competitive climbers.
In January, the International Climbing and Mountaineering Federation (UIAA) released a statement on xenon, concluding that it offers no proven performance benefit for altitude climbing.
"Although a single dose may cause a short-term spike in EPO levels, there is no evidence that this translates into increased red blood cell count or improved performance," the UIAA said. It emphasized that acclimatisation is a complex physiological process that a single intervention cannot hack.
Moreover, the UIAA warned that xenon is a potent anaesthetic, not widely approved for medical use, and carries health risks. "In an unmonitored environment like Everest, side effects such as impaired brain function or respiratory distress could be fatal," the statement said.
One study cited by the UIAA reported significant sedation even at doses recommended for mountaineering, posing a potentially serious risk in high-altitude zones where alertness can mean the difference between life and death.
Still, Furtenbach dismissed these concerns.
He said his company followed ethical and medical guidelines and remained open to cooperation with Nepali authorities. "We are transparent and willing to share our expertise with the government. But there needs to be a better understanding of modern medical science," he said.
The Everest "death zone," above 8,000 meters, is one of the most hostile environments on Earth.
Oxygen is scarce; even seasoned climbers risk pulmonary or cerebral edema, frostbite, and exhaustion. That such terrain could be tackled in mere days through science and training challenges deeply held beliefs about human endurance and the ethics of high-altitude mountaineering.
As Nepal's investigation proceeds, officials face a new dilemma: how to regulate innovation without sacrificing safety, fairness, or the economic sustainability of Everest expeditions.

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Summer survival guide
Summer survival guide

Korea Herald

time14 hours ago

  • Korea Herald

Summer survival guide

From cool streams to cold food, Koreans find ways to stay chill Come summer, Korea turns into one giant pressure cooker: blazing heat, monsoon downpours and high humidity with people elbowing for shade right next to you -- literally. To escape the sauna-like weather this time of the year, Yoon Hye-kyung, a Seoul-based office worker in her 50s, heads for the streams and rivers of Gapyeong, Gyeonggi Province, with her husband and two daughters for their summer vacation. "Streams tend to be cooler than the surrounding area, which is a relief from the scorching heat. There, we can enjoy water activities like swimming and unplug from the hustle and bustle of everyday life," she told The Korea Herald. "Cooling off in a mountain valley or stream was one of the ways I beat the heat when I was young," Yoon said. Yoon's approach may well be Korea's most timeless summer survival hack. But even if you can't escape the city, worry not. While Seoul's sweltering summer can really get to you, hidden around the city are little pockets of cool where you can catch your breath -- and a breeze. If you are one of the many tourists visiting Seoul in the summer, you will likely find yourself in Jongno-gu, central Seoul, roaming through royal palaces wearing hanbok, or wandering around the Bukchon Hanok Village and picking up souvenirs in Insadong. For much-needed relief from the heat, head to the nearby Cheonggyecheon stream, where you can find shade and sit by the water to cool off. You can even take off your shoes and dip your feet in the water. The fountains at Gwanghwamun Square in central Seoul, just 200 meters away from Exit No. 2 of Gwanghwamun Station, are another spot that is great for cooling off. The fountains, spraying water from the ground, run for 50 minutes every hour from 10 a.m. to 8:50 p.m. until August. You will often find little children running between the jets of water -- and you might be tempted to join them. When Seoul turns into an oven, nothing beats a splash of icy water. And luckily, the city offers several great ways to cool down. Swimming pools and water parks at six locations on the Han River -- Ttukseom, Yeouido, Jamwon, Jamsil, Yanghwa and Nanji Hangang Park -- will welcome visitors until Aug. 31, according to the Seoul Metropolitan Government. The water parks, which drew over 310,000 visitors last year, are open every day from 9 a.m. to 10 p.m. Admission fees range from 1,000 to 5,000 won depending on age, and children under 6 can enter for free. Koreans have a full lineup of summer eats when the heat is on. If you are looking for a cold delight to send shivers down your spine, go for some patbingsu -- a Korean shaved ice dessert topped with red beans and condensed milk -- as suggested by the Korean Food Promotion Institute. It's simple to make. Start by freezing some milk. Next, boil red beans in water at about a 1-to-5 ratio until the beans become soft. Drain the water, add sugar and a pinch of salt. Simmer the beans until most of the liquid is gone and the mixture thickens. Lastly, finely shave the frozen milk into a bowl, then top it with the sweetened red beans, rice cakes, condensed milk or other toppings such as fruit or cereal, according to a recipe from the KFPI. Oinaengguk, or cold cucumber soup, has long been a staple on Korean summer dining tables to help cool the body and stimulate the appetite. The soup appears in a cookbook called "Recipes of Joseon," published in 1939 by Jo Ja-ho, who recommends it for the summer months, when the heat can sap one's desire to eat. Here's how to make oinaengguk: Start by thinly slicing cucumbers, then marinate them in vinegar, soy sauce and chopped scallions. Next, sprinkle them with red pepper powder and let them sit for one to two hours. Finally, add cold water just before serving for a cool, tangy finish. When summer hits hard, it's time for a bowl of ice-cold mulnaengmyeon, or cold noodles served in a chilled broth made from beef. Another choice dish is dongchimi (radish water kimchi) -- both deliver bone-chilling cold. If simmering beef broth for hours in the dead heat of summer isn't your thing, try instead one of the many popular naengmyeon restaurants around town -- a long line means it's good! The number of users making reservations for naengmyeon restaurants on the platform Catch Table rose by 38 percent between May 19 and June 15, according to the platform, reflecting the seasonal trend.

Years of experience, refining skills put head of new restaurant in China in Michelin's spotlight
Years of experience, refining skills put head of new restaurant in China in Michelin's spotlight

Korea Herald

time2 days ago

  • Korea Herald

Years of experience, refining skills put head of new restaurant in China in Michelin's spotlight

BEIJING (China Daily/ANN) -- Chef Zeng Donghai is no stranger to receiving accolades from such as Michelin, Black Pearl and Forbes Travel Guide. For 14 years, he participated in building Jin Sha restaurant in Hangzhou, Zhejiang province, and helped it grow into a mainstay in the fine dining scene. But stepping into the spotlight as executive chef of the Song Chinese restaurant at Four Seasons Hotel, Hangzhou Center, and receiving his own Michelin star was a novel experience for the 38-year-old. At last month's Michelin award ceremony in Hangzhou, Zeng found himself in the limelight for the first time. Zeng joined the Song restaurant team last year to prepare for its opening. In less than a year, the restaurant earned Michelin recognition. "To receive a Michelin star so soon was a surprise. The starting point of this new restaurant is incredibly high," he says. "But the honor belongs to the whole team." Achieving a Michelin star serves as both validation and motivation for Zeng and his team. While the accolade brings a surge of new guests eager to try the restaurant, it also accelerates its development pace. "We hoped to take things slowly, one step at a time," Zeng reflects. "But now, after winning this award, we can't pause but must move forward." The star is a testament to his years of hard work. Born in Xinyang, Henan province, Zeng spent his summer vacations in Hangzhou as a child, where he helped his parents run a breakfast stall. Later, when he decided to become a chef, he settled in Hangzhou, where he has lived for over 20 years. In 2010, during Jin Sha's preparation phase, he joined the team and met Head Chef Wang Yong. Over the next 14 years, he grew alongside Wang, rising from kitchen supervisor to second-in-command chef, becoming Wang's trusted right-hand man. Leading a team of 40, he helped maintain the restaurant's reputation through innovative dishes, consistent quality, and impeccable service. "Fine dining in Hangzhou is fiercely competitive," Zeng says. "The restaurant's success comes from innovating its signature dishes and delivering them at the perfect temperature." Last year, the preparations for the new restaurant officially began, presenting him with the opportunity to manage a brand-new restaurant. After consulting with Wang, Zeng chose to dedicate the new restaurant to Ningbo (Zhejiang province) cuisine. With extensive experience in broader Jiangsu province and Zhejiang styles, he narrowed his focus and deepened his expertise by exploring Ningbo's distinctive flavors and ingredient-driven approach. Ningbo cuisine is renowned for highlighting the natural tastes of high-quality seafood and local produce, giving the dishes a subtle balance between simplicity and sophistication, according to Zeng. Standing in Song's unfinished kitchen in May last year, his mindset had evolved from when he first walked into the still-under-renovation Jin Sha kitchen 14 years earlier. He felt a greater sense of responsibility. "I thought, this might be my battlefield from now on," he recalls. Trial operations began in August. From that moment until the Michelin star announcement, Zeng never took an extended break, maintaining a constant state of tension and determination to present his best at the new restaurant — and he succeeded. The menu is constantly evolving. Almost every month, he travels to Ningbo to learn about the freshest seasonal ingredients and authentic cooking methods. Then, he reinterprets them to create refined dishes that are true to Ningbo's flavors but with modern flair. Freshly caught fish arrive in Hangzhou within two hours by car. He strives to bring the freshest ingredients to his table while applying years of culinary experience and cooking techniques from across the country to bring out the best flavors. Eighteen Cuts is a traditional Ningbo dish that showcases the region's freshest red crab roe. Zeng makes it a standout by precisely cutting female mitten crabs into 18 pieces, carefully removing the gills, heart and stomach, and slicing each leg into eight segments, ensuring each bite carries the rich crab roe. Marinated in a secret sauce and served chilled, the dish delivers a fresh, fragrant and silky sweetness. Zeng explains, "I made some adjustments to the sauce to enhance the pepper flavor" — his way of adding a twist to a classic. Another signature dish that captures attention is Da Hong Pao Crispy Pigeon Leg. Named after the famous Sichuan peppercorn da hong pao, this dish reinvents the familiar pigeon by deboning half the bird, with the exception of the breast, wrapping the meat in its leg skin, and meticulously sewing it back together. Fried to golden perfection, the leg becomes plump, revealing tender, juicy meat inside. Paired with handpicked da hong pao, the dish bursts with intense aroma and a tingling spiciness that excites the palate. The contrast between the crisp skin and succulent meat exemplifies Zeng's mastery of balancing flavors and textures. A foodie influencer, under the username Peter Pan on social media platform Xiaohongshu, praises Eighteen Cuts: "The sauce is not as salty as the traditional Ningbo version, but it carries a gentle sweetness typical of Jiangnan cuisine. The fleeting spice and wine notes are the soul of the dish." Jiangnan refers to the area south of the lower reaches of the Yangtze River. He also highly recommends the pigeon leg: "The skin is as smooth and glossy as hot maltose candy shaped into a bulb and solidified. The moment your teeth touch the skin, it cracks in a chorus while chewing. Every step, from oil drizzling, deboning, marinating, and unsewing to serving it at the perfect temperature so the juices don't burn your mouth, is strictly controlled. "This leg is not unlike undergoing orthopedic surgery followed by cosmetic surgery. It is worth a Michelin star on its own," he adds. Achieving a Michelin star has fueled the entire kitchen and service team's passion at Song. Manager Wang Yani, 35, who has worked in Shanghai, Beijing, and Chiang Mai in Thailand, joined the restaurant during its construction phase. "Over the past year, the team and I have been continuously learning about Ningbo cuisine from Chef Zeng to better introduce the cuisine and his cooking philosophy to our guests," Wang Yani says. "Zeng is a perfectionist and talented head chef. We often don't need to use words because he understands immediately. His longtime kitchen experience shows," she adds. "He rarely takes breaks. Even when he does, he's still working — looking for ingredients, checking utensils, seeing what might suit the restaurant. He treats it like his treasure and always wants to present the best to our guests," she says. Before joining Song restaurant, Zeng enjoyed riding motorcycles and exploring mountains with friends. But since becoming head chef, he sold his bike and fully devoted himself to his craft. This new role brings pressure but also great rewards as Zeng moves among diners and asks for their feedback. Watching the restaurant steadily find its rhythm and grow brings him deep satisfaction.

1 Hotel Melbourne is Now Open
1 Hotel Melbourne is Now Open

Korea Herald

time18-06-2025

  • Korea Herald

1 Hotel Melbourne is Now Open

Redefining sustainable luxury in Australia's cultural capital with a landmark debut MELBOURNE, Australia, June 19, 2025 /PRNewswire/ -- 1 Hotels, the mission-driven luxury lifestyle brand founded by hospitality visionary Barry Sternlicht, proudly announces the official opening of 1 Hotel Melbourne. This nature-inspired property marks the brand's long-anticipated debut in Australia, redefining the future of luxury hospitality in the heart of one of the world's most forward-thinking cities. Developed in partnership with Melbourne-based Riverlee, the hotel is set along 220 meters of uninterrupted Yarra River frontage in the revitalized North Wharf precinct. The building is a celebration of Melbourne's storied past and a blueprint for a more sustainable future, brought to life through biophilic design principles and a commitment to living in harmony with nature. The architectural centerpiece of the project is the restored Goods Shed No. 5, Melbourne's last remaining heritage goods shed from the city's shipping heyday. The hotel is also designed to foster connection, creativity, and community, buzzing from day to night with chef-led dining, wellness experiences, and a dynamic lineup of Happenings—from sound baths and DJ sets to zero-waste cocktail workshops. "The opening of 1 Hotel Melbourne marks a powerful moment for our brand as we expand in the Asia Pacific region," says Barry Sternlicht, 1 Hotels Founder and Chairman of Starwood Hotels. "As we grow our global footprint, we're focused on markets that reflect our values—places where nature, culture, and innovation converge in meaningful ways. Melbourne is a city that not only understands the importance of sustainability, it celebrates it." "At 1 Hotels, we've always believed that true luxury is rooted in purpose, impact, and authentic experiences," said Raul Leal, CEO of Starwood Hotels. "1 Hotel Melbourne brings sustainability and style into harmony, with a focus on wellness, local connection, and day-to-night programming that creates a tangible sense of place. From the moment you arrive, you feel like you're part of the city." "Through our partnership with 1 Hotels, we have reimagined this heritage waterfront site into a sustainable luxury destination that honors Melbourne's maritime past while setting new benchmarks for environmental stewardship," says David Lee, Development Director at Riverlee. "This project perfectly embodies Riverlee's commitment to creating visionary developments that respect our city's past while building for its future." Design Shaped by Nature and History 1 Hotel Melbourne's design narrative is anchored in the brand's nature-first ethos and commitment to biophilic design—an approach that taps into the untamed landscapes of Victoria, from the rugged cliffs of the Great Ocean Road to the lush canopies of the Dandenong Ranges. Here, nature isn't an escape from the city—it's a dialogue with it, creating an urban sanctuary that blurs the boundary between built and natural environments, with a deep and immersive sense of place. At the heart of the design is the site itself: the historic Seafarers wharf, in continuous use since 1855. Its centerpiece is the heritage-listed Goods Shed No. 5. Originally built in 1895, the shed was once a vital part of Melbourne's maritime economy, processing massive amounts of cargo before falling into disuse in the 1970s. More than 2,000 original elements have been salvaged, catalogued, and reincorporated, including bluestone pavers, steel trusses, timber doors, and window frames. The adjacent Malcolm Moore crane, a 1942 industrial relic and the last of its kind in Victoria, has been restored and repositioned as a sculptural tribute to the area's shipping past. From the moment guests enter 1 Hotel Melbourne's soaring lobby—anchored by a dramatic rock wall constructed from split-faced granite, an industrial by-product that echoes Victoria's coastal geology—they are immersed in a story of regeneration and renewal. Reclaimed timber is a defining feature, with more than 4,500 square meters (the equivalent of 18 tennis courts) used in the hotel. The reception desk is made with repurposed elm trees from Melbourne's Metro Tunnel works. In the lounge, decommissioned railway bridges were transformed into a sweeping staircase. And in the signature restaurant, From Here by Mike, the original support beams from the Goods Shed have been repurposed as dramatic portals. Throughout the property, more than 7,000 plants bring Victoria's biodiversity indoors, reinforcing the hotel's biophilic approach. The hotel features 277 tranquil guest rooms, including 36 suites. Floor-to-ceiling windows frame skyline or Yarra River views. Guest rooms feature walls made from discarded railway sleepers across Victoria and New South Wales. Guest room door numbers are displayed on reclaimed timber panels crafted from original subaquatic piers salvaged during the site's wharf restoration, featuring distinctive marine worm markings and accented with preserved moss above and below. Smart thermostats, energy-saving switches, and low-VOC materials reinforce the hotel's light-touch approach. In addition to the rooms and suites, 1 Hotel Melbourne offers 114 hotel-branded homes. Residents in these luxury, waterfront homes will enjoy exclusive services such as chef-catered private dinners and in-residence spa treatments. The crowning jewel is the 18th floor penthouse designed by Riverlee founder Clement Lee OAM, in collaboration with Fender Katsalidis. Residents have access to a private outdoor terrace, lounge, library, and dining space with sweeping views of the river and the skyline. The debut of 1 Hotel Melbourne also marks the launch of Regeneration: The Art of Renewal, a site-specific art program curated for the property by One Design Office in collaboration with DarkLab, a subsidiary of the Museum of Old and New Art (MONA). Works have been commissioned from Vanessa Barragão, Jamie North, and Indigenous Australian artists Naminapu Maymuru-White and Yhonnie Scarce. The collection brings together Indigenous and contemporary perspectives on resilience, culture, and environmental healing through reclaimed and natural materials. From suspended glass eel forms to towering plant-infused concrete sculptures, it's a sensory journey. Dining and Celebrations, Reimagined 1 Hotel Melbourne's food and beverage experiences are guided by the same philosophy that defines the property itself. Every detail—from the sourcing of ingredients to the design of the spaces—has been carefully considered to nourish guests and respect the planet. From Here by Mike, the signature restaurant, marks the first hotel collaboration for renowned Australian chef Mike McEnearney, the force behind the acclaimed Sydney restaurant Kitchen by Mike and the author of two celebrated cookbooks. Known for his produce-driven cooking, low-waste approach, and menus that champion hyper-local sourcing, McEnearney has built a reputation for food that connects people and place. From Here by Mike's dishes are designed for sharing and range from Freshly Shucked Oysters with Pickled Daikon & Finger Lime Vinaigrette to Twice Baked Goat's Cheese Soufflé with Rosemary Cream. The beverage program includes a 40% local wine list with biodynamic selections and cocktails built around repurposed ingredients. The space itself is moody and textural—designed to reflect the raw beauty of the natural world. Additional venues at 1 Hotel Melbourne expand on the brand's approach to conscious hospitality. Crane Bar & Lounge serves up botanical cocktails made with locally distilled spirits and a soundtrack of live DJ sets. Neighbours Café is a light, plant-filled space for barista-made coffee, nutrient-dense meals, smoothies, and power-packed energy shots. And then there's Upstairs, a cocktail bar hidden away on the first floor that trades in word-of-mouth magic. It's the kind of speakeasy-style place you hear about from a friend, where artfully crafted cocktails, elevated bites, and spontaneous conversations create a night to remember. 1 Hotel Melbourne is also set to become a go-to destination for gatherings that are both beautiful and low-impact, with over 1,000 square meters of flexible event space. The riverside Seafarers Event Space accommodates up to 900 guests and features expansive river views and cutting-edge AV capabilities. Additional meeting suites—including a boardroom and lounge—can be used individually or combined for larger functions. Spaces have been designed using biophilic principles and daylighting strategies, with reclaimed materials and lush greenery. The thoughtful programming includes locally sourced catering menus and zero-waste event planning in collaboration with the in-house sustainability team. The Certified Sustainable Gatherings program ensures each event aligns with 1 Hotels' sustainable mission. Immersive by Nature 1 Hotel Melbourne's signature programming invites guests to connect deeply—with the city, with nature, and with themselves. The curated calendar of Happenings touches nearly every facet of the guest experience, from wellness and fitness to food, art, and culture. Days are filled with moments of movement and mindfulness—sunrise river runs, guided breathwork, tarot card readings, and experiences like a DIY salt-blending workshop. In the evening, the energy shifts with full moon sound healing sessions, seasonal tastings, wine and cheese pairings, and cocktail events that spotlight local makers and ingredients. The calendar evolves with the seasons, from Wellness Month in August to Melbourne Fashion Week in October. Much of the programming is co-created with local talent—from chefs and herbalists to musicians and artists—ensuring a constantly evolving lineup that feels authentically Melbourne. It's all part of the brand's vision to make 1 Hotel Melbourne a true gathering place that's as welcoming to locals as it is to travelers. Wellness is woven into every element of the 1 Hotel Melbourne experience. At the heart of the offering is Bamford Wellness Spa, created in partnership with Carole Bamford, a pioneer in organic, sustainable, and holistic living. The spa offers a range of all-natural treatments, as well as a stunning wellness area with an indoor pool, sauna, steam room, and a Jacuzzi-style spa. Guests also have access to The Field House Gym, a state-of-the-art fitness center outfitted with cutting-edge equipment, personal trainers, and a variety of movement and mindfulness experiences including yoga and meditation. The gym features locally sourced timber, Troldtekt acoustic panels made from certified wood, and Danish cement—materials selected for durability, performance, and low environmental impact. Sustainability that Goes Beyond the Surface At 1 Hotel Melbourne, sustainability is the foundation that guides every aspect of the property—not just within operational systems, but with the guest experience. While the hotel is on track to achieve LEED Silver certification with efficient systems like a 50kW solar array and 50kl rainwater harvesting, what makes this property unique is how sustainability becomes experiential. Guided by nature, guests are immersed in greenery, texture, and tone that celebrate Melbourne and create an urban sanctuary where the city feels like an island retreat. Thoughtful details like shower timers and operable windows in 85% of the rooms make mindful living effortless, without compromise. The sustainable ethos continues outside. The adjacent Seafarers Rest Park offers 3,500 square meters of native-planted green space. Created in accordance with the Yarra River Protection Principles, the park enhances biodiversity and public access to the waterfront while honoring the site's maritime history. It's part of a broader vision to make the North Wharf precinct a more livable, walkable, and inclusive destination. 1 Hotel Melbourne also invites guests to explore the city mindfully: The property is just steps from iconic arts, culture, and sporting venues and has direct access to Melbourne's free tram line. For guests who want to explore by car, the Audi Electric Vehicle Experience takes them around in a complimentary fully electric Audi Q6 e-tron. A New Kind of Stay 1 Hotel Melbourne is built on the idea that where you stay should reflect how you want to live: with style and purpose. It's not just about checking in, it's about tuning in to the city, to nature, and to what truly matters. For more information, visit or follow @ ABOUT 1 HOTELS As a mission-driven luxury lifestyle hotel brand inspired by nature, 1 Hotels cultivates the best of sustainable design and architecture, together with extraordinary comfort and an unrivaled level of service. With properties among some of the first to receive the prestigious MICHELIN Key distinction, 1 Hotels is inspired by a simple idea: those who travel the world should also care about it. It is, after all, 1 world. 1 Hotels launched in 2015 with the opening of exclusive properties in Miami's South Beach and Manhattan's Central Park, followed by Brooklyn, located on the East River in February 2017; West Hollywood on Sunset Boulevard in June 2019; Sanya (China) in 2020; Toronto in 2021; San Francisco and Nashville in 2022; in 2023, the Hanalei Bay (Kauai) flagship property and Mayfair (London), the brand's first European property; and Seattle and Melbourne (Australia) in 2025. The brand is expanding with properties under development in Cabo San Lucas (Mexico), Paris, Elounda Hills (Crete), Austin (Texas), Copenhagen, Riyadh (Saudi Arabia), and San Miguel de Allende (Mexico). Additional information can be found at ABOUT STARWOOD HOTELS Starwood Hotels, an affiliate of global private investment firm Starwood Capital Group, is a sustainable hotel brand management company that operates 1 Hotels, a nature-inspired lifestyle brand that launched in 2015 with properties in South Beach (Miami) and Manhattan and now includes Brooklyn Bridge (New York City), West Hollywood (Los Angeles), Sanya (China), Toronto, San Francisco, Nashville, the Hanalei Bay (Kauai) flagship property, the brand's first European property in Mayfair (London), Seattle, and Melbourne (Australia), with projects in development in Cabo San Lucas (Mexico), Paris, Elounda Hills (Crete), Austin (Texas), Copenhagen, Riyadh (Saudi Arabia), and San Miguel de Allende (Mexico); Baccarat Hotels & Resorts, a luxury brand that made its debut in March 2015 with the opening of its flagship property in New York, with projects under development in Rome, Florence, Dubai, Riyadh (Saudi Arabia), Brickell (Miami), and Maldives; and Treehouse Hotels, which premiered in London in 2019 and now includes Manchester (UK) and Silicon Valley (California), with projects under development in Brickell (Miami), Adelaide (Australia), and Riyadh (Saudi Arabia). Leveraging its marketing, design, operational and technological expertise, Starwood Hotels is the force behind some of the most groundbreaking and dynamic hotel brands in the world. Additional information can be found at ABOUT RIVERLEE Riverlee is a Melbourne based, privately owned property group specializing in development and asset ownership and management across the commercial, residential, and retail sectors. Established in 1993, Riverlee is known for delivering visionary projects that lead the industry, both creatively and commercially, while always honoring the region's heritage, environment, and community.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store