Review: Park Hyatt Kuala Lumpur, Malaysia (Luxury On The 108th Floor!)
For the next hotel stay of myIceland to The Residence via Cambodia trip, I spent a couple of nights at the 252-key Park Hyatt Kuala Lumpur, a hotel that has been on my radar since it opened in August 2025. Not only am I a huge fan of the Park Hyatt brand in general, but…
Continue reading: Review: Park Hyatt Kuala Lumpur, Malaysia (Luxury On The 108th Floor!)
Share your questions, experiences, and thoughts below.
I'll be here for four days in May; thanks for the writeup/review, I'm excited now!
WOW. That's lavish. Petronas Towers kinda look small from way up there. Epic hot tub.
Nice golden shower... *wink*
Loved my stay here last September, though I was in a "lowly" standard room on the 106th floor (at the time the highest floor that finished construction). The view was still mind-blowing. The 2nd night we got to look DOWN and see a fireworks show! Also agree the food was excellent. Did dinner at the Park Lounge the first night (Merdeka Grill was booked) and the breakfast daily and both impressed, and visited Cacao a couple times. One of the bellmen told us they are going to build a bar above the living spaces (once those are done), so there should be a new tallest bar in KL soon.
It's definitely overpriced for KL, but I'll absolutely stay there again next time I visit (perhaps later this year)
We were there for 4 Nights a few weeks ago. Place is just amazing. The GM is doing an amazing Job. He is well aware of all the Globalists staying there. He came to our Breakfast Table the very First Day and was very cordial. (Breakfast Quality is absolutely amazing and Top Notch,Maybe one of the Best in the Hyatt system).We saw the GM a Few times interacting with the Guests at Registration also.You do not see GM's of large Park Hyatts like this one on the Floor. We will definitely go back. By the way we also stayed at The Park Hyatt Jakarta for a week prior to PH,KL and were very impressed with the Hotel and meals till we got a chance to stay at PH,KL. thoroghly impressed for a Brannd new Hotel at KL.
I still cannot believe the water pressure in the showers on the 104th Floor, compare that to the water pressure at the St Regis KL on the 6th Floor. It barely trickles, what a waste of 8 Nights there.
"We saw the GM a Few times interacting with the Guests at Registration also.You do not see GM's of large Park Hyatts like this one on the Floor."
Yeah, GMs spending time at the front door or in the lobby is extremely old school and something you don't see much of nowadays. Back in the very old days, Kurt Wachtveitl (the long-time GM of the Oriental in Bangkok) would spend significant amounts of time meeting and greeting guests as they exited cars and entered the hotel; he also hosted cocktail receptions in the Authors' Lounge for repeat guests and guests occupying suites. I truly believe that he set the tone for the reputation the Oriental enjoyed for decades.
Marc Von Arnim (whom I've mentioned before) was the GM of the Park Hyatt Sydney before he decamped to the Capella Sydney, and it's no coincidence that those two properties have received such exceptional accolades during his tenures there. While I've not visited the Capella Sydney yet, I have no doubt that he'll be somewhere visible when I do finally stay there.
It looks absolutely beautiful, the interior designers having avoided the bland "international beige" decor and gone with a look that actually has character. That said, it's just too far off the ground for my liking. I'm OK up to about level 50, but anything higher is not my cup of joe.
I just completed 3 nights stay in late February. While the breakfast à la carte menu is expansive, it was almost impossible to get the staff’s attention to take my orders. I tried to waive and stop them several times when they passed my table without luck. I finally got up standing in front of them so they stopped and took my orders. I sincerely hope it happened to be three bad days when the restaurant was understaffed.
It all looks stunning, but, is it just me and my middle-aged hang-ups, or is this almost just a little bit too high up? I'm not afraid of heights per se, but that view from the window looks simultaneously both awesome and petrifying. What if something goes wrong? What if there's a fire? I know, I should get over it!
WOW ! I think this is just about in the top 4 beautiful hotels I have ever seen. The aesthetics align with my own perfectly, the menus are just magnificent. Gosh, I want to stay there !
Funny you should say that. In recent years ( I am in mid 60's) I have become very height averse and I wondered as I was admiring this property how I would do on floor 108.
How is this even possible? I was there for several nights in September and it was easily the worst 4.5/5-star hotel I've ever stayed in. While the public spaces were indeed quite striking, the room design was idiotic, the restaurants such a dumbfounding combination of mediocrity and high prices ($100 for a steak...in Malaysia?!), and the service so consistently inept that the entire experience quickly became a running joke among my travel party. On top of that, rates were double those of the vastly superior (and much better located) Mandarin Oriental.
Because it's the Park Hyatt Hotel. International guests will eat there because it's easy and/or reimbursed as a business travel expense. Wealthy locals will eat there because of the cachet and the novelty. KL is such an amazing food city that I think hotel dinners are a bit of a travesty, but to each there own.
I saw a few reviews of the place and noticed that the built quality if actually quite bad - with some cheap materials used, etc.
Furthermore, reading about the service standard, seems to be quite lackluster....seems there were lots of unhidden cost cutting and staff training might not be the best across the board for such a level of expectations.
lol I stayed there in August last year, and the one thing that stood out for me was the mediocre customer service like mate got treated like i was some random dude wandering through their hotel
Except for the main chef at Merdeka grill who carried his millefeuille around like his baby
