Chasing Summer Cool: When the Hotel Is the Vacation, Eating and Sleeping Well Are What Travel Should Be

In Nanjing in August, the temperature hovered near 40°C. Even though it had long since shed its reputation as a 'furnace city', the heat was still not to be underestimated. Though I had prepared before the trip, the moment I stepped off the plane, I regretted my overconfidence — Guangzhou's 40°C was nothing like Nanjing's 40°C.

Thankfully, I had pre-booked the hotel's airport transfer. After landing, I walked a few steps and got into the hotel's private car. Forty minutes later, I arrived smoothly at the hotel. After a short rest, I began my Nanjing journey.

My three-day itinerary was very relaxed. On the first day, I braved the scorching heat to wander around the Ming Xiaoling Mausoleum. Even two ice creams couldn't cool me down, so I vowed not to test my limits again.

On the second day, I wised up. I spent half the day at the Nanjing Museum, then swung by the Presidential Palace for a look. After that, I headed back to the hotel, had dinner there, and that was day two.

By the third day, having seen everything I wanted, I simply holed up in the hotel, whiling away the time in leisure.

My first encounter with Fairmont began with the fragrance brand Le Labo. Le Labo is dedicated to creating 'scent with a soul,' much like Fairmont's commitment to offering guests high-end personalized service. No wonder Rose 31 became the bath amenity of choice at Fairmont hotels.

Rose 31 is one of Le Labo's most iconic creations. Its steady woody notes are infused with a delicate, fresh rose scent — unforgettable at first whiff. Just like the Fairmont experience, after just one night, beautiful memories linger.

A good hotel should be the anchor during the highs and lows of travel. After a tiring day, returning to the hotel for a restful retreat is one; when you're weary of rushing around and happily whittle away the hours in the hotel, the hotel itself becomes the vacation.

On my third day in Nanjing, I spent the whole day at the Fairmont Nanjing, Jinzun. My spirit was nourished, and so was my stomach.

One of the perks of staying in a Jinzun Suite is that, in addition to exclusive concierge and secretarial services and complimentary meeting room rental, the Jinzun Fairmont Lounge offers all-day complimentary beverages, coffee, and tea, as well as exquisite afternoon tea and pre-dinner canapés. You truly get a vacation that also lets you work — the only downside is the abundance of delicious food, which might lead to weight gain!

The suite features dual washbasins, two washrooms, a walk-in closet, and an oversized double bed. All light switches are centralized on the bedside table for one-touch control before sleep, saving effort. Playing Schubert through the in-room BOSE speaker before bed effectively soothed my frazzled nerves.

Thanks to the comfortable bedding, excellent soundproofing, and sleep-inducing music, I slept dreamlessly until dawn and woke up feeling completely refreshed.

In the morning, I stretched out at the gym, then took a swim in the heated pool, kickstarting my day with energy. After that, all that was left was to explore and eat.

Breakfast - Altitude All-Day Dining Restaurant

The Fairmont's buffet breakfast is on the 60th floor, where you can enjoy the bustling view of Hexi CBD while dining.

Buffet breakfasts at five-star hotels are generally quite similar, with an overwhelming selection. But each hotel always has one or two special items you can't find elsewhere.

As an Aquarius, my focus can be rather quirky. What I end up remembering might be the juice at one hotel's breakfast, or the condiment tray for noodles at another.

I highly recommend the Malaysian rice noodle dish, laksa, at Altitude. Laksa is a renowned Malaysian delicacy, once voted by the media as one of the top ten must-eat foods before you die. I never would have guessed I'd find such authentic laksa at Nanjing's Jin Ao Fairmont.

The curry broth enriched with coconut milk is bursting with aroma. The noodles come with crunchy bean sprouts, fish balls, and fresh shrimp, delivering a complex blend of sour, sweet, spicy, and fragrant notes. It's utterly delicious and does wonders to revive a flagging summer appetite.

Don't waste the soup after finishing the noodles. With the combined fragrance of coconut milk, curry, lemongrass, and lime leaves, it feels as if you're right in Malaysia, savoring authentic local cuisine.

Lunch - Rong Hua Xuan

This Chinese restaurant, spread across the 35th and 36th floors, specializes in Cantonese and Huaiyang cuisines. The décor blends traditional Chinese elements with modern minimalism, exuding elegance and texture.

For lunch, I had 1 cold dish, 4 meat dishes, 1 vegetable dish, 1 soup, 1 staple, and 1 dessert — all absolutely stunning! Both presentation and taste were impeccable. Culinary innovation is an eternal theme in the dining world, and Rong Hua Xuan's pairing of Cantonese and Sichuan chefs provided a refreshing sensory experience.

Throughout the meal, I kept recalling scenes from the drama 'Tokyo Grand Hotel' where chef Obana Natsuki worked tirelessly to earn three Michelin stars. Perhaps it's because Rong Hua Xuan's dishes gave me a taste of true craftsmanship.

- Cherry Foie Gras

At first glance, it looks exactly like a real cherry. Unlike pan-seared foie gras, the foie gras wrapped in cherry jelly is perfectly cut through by the sweet cherry sauce, which cuts the richness. A bite is delicately sweet, with the foie gras being rich, smooth, and savory, a dish that truly pleases the eyes, nose, and palate.

- Bamboo Fungus and Mushroom Chicken Soup

With bamboo fungus, morel mushrooms, cordyceps flower, matsutake, and free-range chicken, the soup is packed with ingredients. This slow-cooked broth is hearty and soul-warming, with a deeply sweet and aromatic flavor. It won me over, a soup-loving Cantonese, from the very first sip.

- Truffle Taro with Sliced Clam

This dish excelled in both flavor and presentation, with an outstanding color scheme. The clam slices were pleasantly chewy, with a hint of numbing Sichuan pepper. The addition of lime zest added layers to the dish and brought a refreshing burst. I absolutely loved it and cleaned my plate.

- Sichuan-Chongqing Handmade Pork Dumplings

Though I was already stuffed and had no appetite for more, as soon as the dish arrived, I obediently picked up my chopsticks! The chili oil was incredibly fragrant. Paired with the thin-skinned, juicy dumplings, the savory meat juices and spicy kick of the oil kept my taste buds tingling; I simply couldn't stop eating.

Other highly recommended dishes include Kung Pao Black Tiger Shrimp with Fresh Fruit, Braised Beef Ribs with Silver Rice, Hometown-style Bamboo Shellfish with Conpoy, and Matsutake Mushrooms with Seasonal Vegetables in Spring Water.

Dinner - Vancouver Grill

As night fell, from the Vancouver Grill on the 37th floor, the nightscape of Hexi New District unfolded before my eyes. The meticulously crafted dark wood details highlighted the restaurant's refinement.

I chose a window seat, poured a glass of wine, and with the stunning view and delicious food before me, raised a toast to the moon, determined to drink until I was thoroughly merry.

Appetizer: French Foie Gras

The foie gras was luscious, melting in the mouth, paired with a sweet and sour raspberry coulis to whet the appetite and cut the richness.

Soup: Canadian Lobster Bisque

The lobster meat was firm and bouncy, and the bisque was rich and full-bodied without being cloying.

Main Course: 250-day Grain-fed 1200g 'Stockyard' M5 Wagyu Tomahawk with Black Truffle Jus

One tomahawk, two doneness levels: medium and medium-well, satisfying two palates at once. For good beef, medium is a must; if you can handle rare, even better. The medium tomahawk was pink inside, with a tender texture. The moment the knife cut through, you could feel the heft and density of good beef. With each bite, flavors exploded — the rich beef fat and juices burst forth. Simple, unadorned cooking best highlights its flavor; seasoning it with just a little black pepper and sea salt is the only way to honor the Stockyard M5!

Dessert: Champagne Strawberry Panna Cotta

This dessert is a must-order! With sparkling wine added to the base, it has rich layers, with acidity and sweetness perfectly balanced, as refreshing as a mountain spring. It was such a perfect palate cleanser! Even writing about it I crave another bowl. I truly praised it, a flawless finale to the meal!

After dinner, I returned to my room, brewed a pot of tea, and drew a bath. Any worries had long since vanished. Isn't this the very ease we seek in a city getaway? It doesn't matter how many tourist spots you tick off; idling away time in a hotel is wonderfully beautiful.

After these few days of holiday, I feel as though I've been reborn. The big waves of life no longer seem so daunting.