Earlier this month, Bloom Hotel Houston announced its grand opening after a soft launch last fall. The upscale property is located minutes from the Texas Medical Center, which sees 10 million patients per year and is home to the largest cancer and children’s hospitals in the world, as well as NRG Park. It’s the first of its caliber in the area, making it a much needed addition to this corner of town. The hotel offers 267 well-appointed guest rooms and suites, decorated in a neutral color palette with teal accents and outfitted with lavish amenities such as Dyson hairdryers, Samsung smart TVs, marble bathrooms, and luxury amenities. Acqua Di Parma toiletries. Guests also have access to a fitness center equipped with Peloton treadmills and bikes; a rooftop pool with an adjoining bar that will open soon; and free laundry. Meanwhile, for those coming for business, a ballroom large enough to accommodate up to 250 guests will serve as the perfect conference venue and there are also nine additional event spaces suitable for smaller meetings.
While the lobby lounge is currently open serving both food and libations, what’s to come is arguably the most exciting aspect of the property. Later this year, star chefs Ho Chee Boon and Akira Back will open a Cantonese restaurant and a sushi restaurant respectively. The two chefs will also soon revamp the lobby lounge and in-room dining menus to feature international and American fare.
Boon was previously the international executive chef of Hakkasan and opened several restaurants for the hotel group around the world, including Hakkasan Hanway Place in London, Yauatcha Soho in London, Breeze in Bangkok and Hakkasan New York. More recently, the Malaysian-born chef opened his first solo business in San Francisco’s Chinatown. Since its debut last June, Empress by Boon has won critical acclaim for its upscale and modern approach to Cantonese cuisine. So it’s no surprise that for his next project at the Blossom Hotel Houston, he’s continuing to highlight Cantonese cuisine, but this time focusing primarily on duck. The restaurant, named Duck House by Boon, will highlight dishes featuring succulent poultry, sourced from Joe Jurgielewicz & Son LTD, a fourth-generation family duck farm in Pennsylvania. To complement the duck dishes, there will also be Cantonese specialties such as stir-fries, soups and dim sum.
Back also has a rather impressive resume. Born in Korea and raised in Aspen, Colorado, the chef is known for his American-influenced Asian cuisine, a true homage to his past. He currently owns a global portfolio of 16 restaurants, including Dosa in Seoul, Yellowtail in Las Vegas, Akira Back in Hanoi and ABSteak in Beverly Hills. His accomplishments have earned him titles such as “Rising Star” by Restaurant Hospitality in 2008 and “Best Chef in Las Vegas” by Las Vegas Weekly. For the Blossom Hotel Houston, Back is set to go the Japanese route for AB Sushi, focusing on high-quality fish and premium ingredients for Japanese-inspired dishes in a setting that promises to be both refined and unpretentious. In a multicultural city like Houston where the food scene reflects its diversity and speaks for itself, these two upcoming establishments will certainly be welcome.