Kimpton Aqeos - A Sneak Peek
Three years. Four F&B concepts. One seriously ambitious hotel opening on the southern shores of Hainan.
We’ve been quietly brewing something special behind the scenes at Kimpton Aqeos, the newest lifestyle resort set to open this May in Clearwater Bay. And now that we’re on the home stretch, it feels like the right time to let you in on the story—well, at least a taste of it.
This project has been a wild mix of creativity, collaboration, and countless conversations about everything from rum libraries to street food nostalgia. Alongside the teams at IHG, and Y+ Studio, we’ve helped shape the full F&B vision for the resort, from the original F&B strategy to developing the concepts and eventual venue naming, branding, and collateral design.
Four venues, each with its own personality. Here’s a little preview of what’s to come…
Let’s start with Bar Ronero. It’s moody, it’s tropical, and it’s got a healthy obsession with rum. Think Havana meets Hainan—spirit-forward cocktails, sugarcane smoke in the air, and ingredients pulled straight from the island’s own backyard. It’s the kind of bar where you drop in for a quick one and end up staying for three.
Then there’s STREAT, the resort’s signature all-day dining spot with flexibility built in mind. The concept draws from the chaos and charm of Southeast Asian night markets and the laid-back cafés of the Mediterranean. Noodle pulls, sizzling skewers, flaky flatbreads, and gelato to top it all off, served in a space that feels more like a modern food hall than your typical hotel buffet.
OZEN might be the one with the best view in the house. It’s a two-storey modern izakaya and cocktail bar perched right by the beach. Upstairs: sleek counter dining, a killer drinks list, and fresh-off-the-boat seafood. Downstairs: casual bites, warm lighting, maybe even a bit of mischief.
And last but not least, Hai Yu. This is where tradition meets a bit of culinary rebellion. The restaurant brings together the rich, layered flavours of Cantonese cuisine and the unapologetic heat of Sichuan, all under the creative direction of Chef Eddie. The menu’s modern, the plating’s sharp, and with a vibe that is effortlessly refined, with a side of spice.
What ties it all together is the sense of story. Every one of these venues was built from the ground up, from strategy and concept to branding and design. We got to dive deep, obsess over the details, and build something that feels fresh, purposeful, and actually fun.
And while these are technically hotel restaurants, they don’t play by the usual hotel rules. They’re standalone-worthy. Destination-driven. Designed for guests who care as much about the food and drinks as they do the view from the infinity pool.
More to come soon. Stay hungry.
