The Pan Pacific Hotel is a modern luxury hotel that not only offers all of the amenities you need, but will provide you with an experience that you will never forget.
Tucked away in a modern business center, established in 2006, the Pan Pacific Hotel equals convenience for the guest that wants to fit in as many activities as possible during their stay.
Steps away from the Space Needle, the 160 Hirsch Bedner designed guest rooms offer views of the South Union Lake and the Space Needle. Guests have the privilege to step out and explore Seattle or take the opportunity to enjoy the locations many amenities.
Each room is unique with a modern, peaceful, Zen-like design. Providing anyone that stays at the Pan Pacific Hotel to have a memorable experience.
I had the privilege of experiencing the fine amenities of this hotel and this was my stay:
The Experience –
Comfort, Luxury and Simplicity. As I enter the suite, I move along a small corridor that opens up into a private penthouse with 2 large bathrooms, a spacious living area with an L-shaped couch sitting area and a large dining room table providing seating for 10. The space is an open corner room with windows of the North and West. The West side offers a reachable view of the Space Needle in which you feel that you can almost touch.
A private office station is equipped for any executives needs and the bedroom is comfortable, private and plush. The master bathroom provides a double sink, free standing shower and sunken bath tub with shoji Japanese style shutters which can be opened to provide bathers with a view.
Each room can be sectioned off for hosting company or guests can enjoy the spacious setting of a penthouse apartment.
The table was set upon arrival with a pre-selected menu from acclaimed chef, Jon Howie of Seastar Restaurant & Raw Bar. This included a personal steward that delivered a 3 course dinner with a wine pairing of some of the West Coast’s most notable wines.
The meal was coursed by a knowledgeable personal steward who provided information about the locally sourced produce and wines.
The 1st course began with:
Kal-bi Pork Medallions – Flash seared kal-bi pork medallions with sesame seeds and kal-bi glaze
Dungeness Crab Cakes – Dungeness crab, sweet cream and vegetables tossed in panko breadcrumbs, pan-seared with Thai sweet chili beurre blanc
Pan Seared Scallops - Tropical fruit chutney served with macadamia nuts
2nd Course continued with:
Sesame-Peppercorn Crusted Ahi – Sashimi grade ahi, crusted with sesame seeds and black peppercorns, seared rare, served with Jasmine rice cakes, creamed wasabi and ginger soy reduction
Surf & Turf – 5 oz. fire grilled sirloin and 3 Dungeness crab legs served atop Yukon gold mashed potatoes with grilled asparagus and a veal demi glaze
Cedar Plank Roasted North West King Salmon – Pacific northwestern red king salmon seasoned with Chef Howie’s famous rub, roasted on a cedar plank to impart a subtle woodsy flavor, served with smoked broccoli and citrus rice
The courses were properly paired with the following wines:
Canoe Ridge Estate – Chardonnay, Columbia Valley, WA 2010
Trimbach – Pinot Blanc, Alsace France
Gilbert Cellars – Left Bank Red Blend, Yakima, WA 2010
Paul Dolan – Cabernet Sauvignon, Mendacino, CA 2010
3rd course was a perfect finish to a meal with fresh seasonal berries.
After an incredible meal, I drew a bath in the master bathroom sunken tub and enjoyed the view with the shoji style screens open using the Aveda bath amenities.
Then wrapped myself in a plush robe and crawled into the Hypnos bed (warranted by the Queen of England) adorned with 360 thread count Egyptian cotton linens. Best sleep ever.
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The Pan Pacific Hotel is a part of the Global Hotel Alliance.