What goes into an award-winning hotel?

SINGAPORE - There are hotels and there are hotels.

Some you simply love and swear by — for its ahh-mazing beds, gorgeous views and the sexy pool you can’t bear to tear yourself away from.

For the second year running, boutique hotel gurus Mr and Mrs Smith have assembled an ace team of experts to uncover the best among their collection of chic properties for the Smith Hotel Awards, which they announced on Thursday in a ceremony at Bankside Vaults in London.

The Smith Hotel Awards picks out the best in 12 categories, including Sexiest Bedroom in the World, Best Hotel Pool, Hottest Hotel Bar and Best for Families, among its collection of over 950 hotels. Five of the winners are in our half of the world: Sexiest Bedroom went to Six Senses Six Senses Ninh Van Bay in Vietnam; Emirates Wolgan Valley in Australia’s Blue Mountains took Best For Families; Sydney’s 1888 snagged Best Budget Hotel; Sal Salis at Ningaloo Reef won for Eco Award; and Southern Ocean Lodge on Kangaroo Island won the Above And Beyond award.

“When we started Smith in 2003, we set out to find the very best boutique hotels in the United Kingdom. Over the last 11 years, we’ve taken that mission all over the world, so this list of 2014 award winners really does represent the best of the best on the global hotel scene,” said co-founder of Mr and Mrs Smith James Logan. “Choosing from such incredible hotels is a tough job, of course, which is why we asked the public to help, and thanks to them and our panel of specialist judges, we think we’ve arrived at the ultimate hot list.”

More than 20,000 of their members voted for their favourite properties throughout September; the shortlist was then put to a panel of three specialist judges in each category.

The rest of roll call included Best-Dressed Hotel (El Fenn, Marrakech, Morocco), Hottest Hotel Bar (The NoMad Hotel, New York, United States), Best Hotel Restaurant (Lime Wood, Hampshire, United Kingdom), Best Spa Hotel (Dormy House, Cotswolds, UK), Best Hotel Pool (Monastero Santa Rosa, Amalfi Coast, Italy), Best Newcomer (Ham Yard Hotel, London, UK) and Best Smith Hotel 2014 (Uxua Casa Hotel & Spa, Bahia, Brazil).

We spoke to Smith Hotel Awards judges - burlesque star Immodesty Blaize, cocktail specialist and master distiller Jared Brown and executive chef Sophie Michell - and asked them how they helped pick the winners’ for three things we really care about in every hotel: The bedroom, the restaurant and the bar.

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Immodesty Blaize, judge for Sexiest Bedroom in the World

Q: What makes a hotel bedroom sexy to you? What are some elements you really pay attention to?

A: A bedroom should appeal to all our senses in order to be sensual! It can be with textures, fabrics and furnishings, or taking advantage of natural features, for example, a secret private beach terrace or a breathtaking view. A sexy bedroom should make you not want to leave it. It should feel like a romantic cocoon. The sense of luxury, whether designed by man or provided by nature, is always seductive. Though as much as I like ornament, there’s something to be said for knowing when not to gild the lily, and let the natural raw romance of a beautiful location shine through.

Q: You were a judge for the same category last year. How difficult was it to decide on a winner?

A: The competition is fierce, particularly as all the Smith hotels stand out in their own right, all with unique selling points. I think each one on the shortlist deserved a prize.

Q: As everyone’s definition of sexy is different, are you pleased with choice of the final winner?

A: Yes, who could fail to be seduced by the Six Senses Nin Van Bay? It’s pure romance and luxury seclusion like a personal paradise, designed in a way that takes advantage of nature’s decadence. As for the runner ups, Suite 58 at Viceroy New York is a grand affair indeed, in that masculine, cigar-smoking New York kind of way. The fancy marble bathroom alone makes it a must-go for a weekend of illicit fabulousness while Bellevue Syrene is romance-chic like the Italians always seem to do best. Bellevue Syrene is gorgeously fresh, even whimsical. I can almost feel the breeze on the voile of the 4 poster from the window, with a smell of Italian coffee at the bedside.

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Jared Brown, judge for Hottest Hotel Bar

Q: What experience do you seek in hotel bars?

A: I look for tranquility, civility and luxury. I look for a high level of service, whether it is formal or more casual. I look for a warm greeting when I enter. I do not expect to have to wave at the staff because there are empty glasses on the table. However, I do not judge on my personal likes and dislikes. I hate waiting for the bill yet in France if someone delivered the bill quickly I would not judge it favourably as it is considered rude and pushy in France. It is essential in judging to understand the guests’ expectations in different cultures. And this, really, is my favourite thing about visiting hotel bars. I get to study what the locals consider to be the best possible service. That is what sets hotel bars apart. Hotel bars must maintain the highest standards.

Q: What elements were you looking for?

A: There were a few basic premises: Does the bar deliver the experience expected by the guests? Will guests leave the bar feeling happier than when they came in? It does not matter if the chairs are old and torn. If the guests are looking for that atmosphere then they must be. If people are seeking opulence, then the decor, the menu, the music, the lighting, the air temperature and aromas, the coasters ... every detail must be tailored to the experience. I study the details. The first test of any bar is how well they make a classic. There are two reasons for this. First, many travellers seek familiarity in unfamiliar surroundings. Second, if a bar is to be trusted to invent great drinks they must be able to make classic cocktails as well. I normally test hotel bars with a Negroni, a Martini or a Manhattan, but it depends where I am.

Q: What makes a hotel bar go from good to great for you?

A: The manager. It is the manager’s job to ensure all the elements fit together to deliver the expected guest experience.

Sophie Michell, judge for Best Hotel Restaurant

Q: This is the first time you’ve been a judge for the Smith Hotel Awards. What have been the highlights of the judging process?

A: The highlights are trying some of the restaurants on the list and being involved with such an iconic brand such as Mr and Mrs Smith. I have used their recommendations for years.

Q: What factors did you take into account for the Best Hotel Restaurant award?

A: The food needs to be really outstanding and interesting, the chef being there and the restaurant isn’t just being one that’s “branded”. It needs a great atmosphere too.

Q: In your opinion, what is the single most important factor for a hotel restaurant to be successful?

A: I’d love to say the food, but I more and more think the service is so important. Especially if you are a weary traveller or business client who wants a peaceful experience.

Q: As a chef yourself, what do you enjoy most about working in a hotel restaurant compared to a stand-alone one?

A: I love working as Exec Chef with a hotel with all of its F&B aspects as it gives me the chance to be creative and make the perfect journey from breakfast to afternoon tea to dinner. It’s great to see the customers enjoying it from morning to night.