Photo: Barbie Xu Yi Yuan / Instagram

Taiwanese actress and singer Barbie Hsu probably received the best gift of the year when her Chinese businessman husband Wang Xiaofei christened his new boutique hotel after her.

Hsu’s fanclub announced via Facebook on Boxing Day that Wang had chosen the name S Hotel, after her stage name, Big S.

Despite rumours of marital issues and having to cope with his mother’s ousting from her own company this year, Wang has certainly pulled out all the stops in his latest venture.

He has even got French designer Philippe Starck on board and commissioned Michelin executive chefs Mikkel Maarbjerg and Nikolaj Kirk to create the menu for the hotel’s Nordic-themed fine dining restaurant, Hygge.

A large colourful painting featured on the ceiling of the hotel’s lobby was created by Taiwan celebrity artist Kristy Cha.

According to the fanclub, Wang first thought of building S Hotel after his wife gave birth to their eldest daughter in 2014.

He is quoted as saying: “I thought – since we would be staying in Taiwan for longer periods of time, why not build a hotel!”

The announcement also said that Hsu was very touched by her husband’s gesture and joked: “If it doesn’t do well, I’ll take it that the (the hotel’s name) is reference to my younger sister’s (Dee Hsu or Small S) name instead!”

The hotel caters to both business and leisure travellers, featuring a business centre complete with conference rooms and laptop, fax and printing services. Rooms start from TWD8,800 (S$395) for the S Double and go up to TWD60,000 for the S Premier.

Each room comes with a Nespresso coffee machine and is equipped with B&O audio equipment. In true Starck style, the decor is simple and contemporay, blending clean light hues with ornate marble flooring.

S Hotel is located in Songshan, the art district of Taipei, and is a 40-minute drive away from Tao Yuan International Airport.

Transport services from the airport are available.

The hotel is set to open from March 2017 onwards.

The original version of this story was published in The Straits Times on December 29, 2016.

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