Splashing out in Shanghai Opium beds and sterling silver ice buckets, slicked-back hair and natty suits, high heels and cheongsams. It's all part of the Regent hotel's all-out effort to recreate the opulence of 1930's Shanghai for its new club.
Billed as the ultimate late-night venue, Club Shanghai has live music provided by an eight-piece band able to move from ballroom to big band with a twitch of a violin bow.
The vision is of ultimate snobbery as the club attempts to attract every would-be high flier, from corporate types with private cigar collections stored in custom-designed humidors, to people looking for something to eat after midnight.
Virtually no expense has been spared in transforming the hotel's mezzanine level into Club Shanghai, which opened last night complete with state-of-the art-karaoke.
The $120 cover charge ($150 on Friday and Saturday) is waived for traditional cheongsam wearers. The club is open until 2am Sunday to Thursday, and 3am on Friday and Saturday.
Max aggravation Word on the restaurant circuit is The Peninsula is pouting a little about Roy's at the New China Max. Roy Yagamuchi, who has put his name to the third incarnation of the Times Square restaurant, is the culinary mentor of Felix chef David Abella. Yamaguchi was at one time said to be in the running for the Felix culinary role of honour, but the hotel went with Abella instead. Now everyone is wondering if this town is big enough for two masters of the Euro-Asian method pioneered by Yamaguchi and showcased to great effect at Felix by Abella for the past year.
