A faint fragrance of cedar wafts down the corridor as you make your weary way to your hotel room. Maybe you’ve just gotten off a plane after a day of traveling; maybe you’ve had a full day exploring the sights of Vancouver. Either way, your quiet room at the DOUGLAS, a hotel within a hotel at the Parq Vancouver casino resort, offers comfortable respite from the bustling world outside.

A DIY cocktail kit awaits — Douglas fir-infused gin, botanical-infused bitters, club soda and a green and gold spruce tip wedged into a glass bottle — but so too does a king-sized bed with a plushy duvet, backed with a warmly-lit wooden headboard. I opt for the latter, just a quick shut-eye, before padding across a carpet reminiscent of tree rings to the wonderful walk-in rain shower. The window to my room steams up with a luxurious mist. With the faint tang of pine in the air, the vibe evokes the clouds snaking round the forested roots of Vancouver’s coastal mountains. It’s easy to see why the DOUGLAS made the MICHELIN Guide’s hotel selection last year.

Dinner choices abound at Parq Vancouver. Hearty eats at pastel-toned Honey Salt. Contemporary steak and seafood overlooking the city at The Victor. Asian comfort food at The Noodle Bar at Koi. Wings while catching the game at Centre Bar. The list goes on. But I’ve arrived pretty late, and I choose room service instead. Spicy kimchi-fried rice it is — topped with crunchy belly pork, a soft poached egg, umami seaweed and toasty sesame seeds. It fills a hole, and I’m ready for a recce.