Continuing its rapid expansion in China, Hyatt will soon open its seventh hotel in mainland China.

Positioned in Shanghai, Hyatt on the Bund will house a total of 631 guest rooms, including 52 suites, split between east and west towers. Ranging in size from 42 to 300 square meters, the contemporary spaces will feature floor-to-ceiling windows to best experience the breathtaking views, as well as rotating flat-screen TVs, DVD players and high-speed wired and wireless broadband Internet access.

Designed by US-based design company Remedios Siembieda, Hyatt on the Bund, part of the Grand Hyatt portfolio, will open at the northern end of the legendary Bund, a famous thoroughfare in Shanghai. To maximize its prime location on the western banks of the Huangpu River, the cutting-edge hotel has been angled so that all rooms will benefit from a spectacular view of either the historical architecture down the Bund or modern skyscraper-lined Pudong across the river.

The highlight of the rooms will be an innovative open bathroom concept, where guests can create an open-plan studio if desired, or close off for a more conventional bedroom/bathroom space if preferred. The spacious glass- and marble-clad open bathrooms will feature standalone rain showers.

Spread over the top four floors of the West Tower will be Hyatt on the Bund's signature drinking and dining destination. The multi-level, multi-concept space, designed by well-known Japanese interior design firm SuperPotato, will have the air of a private residence and feature high-ceilings to better take in the surrounding views. On the second floor, Aroma will introduce a 'dining in the kitchen' concept, featuring live cooking stations rustling up everything from fresh pasta to Teppanyaki to desserts, while off the lobby, a European-style Tea Room will serve speciality blended teas from around the world, as well as pastries, cakes and handmade chocolates. On the Lobby Level of the East Tower, Xindalu China Kitchen will focus on thoroughly authentic regional cuisine such as Peking Duck, claypot-baked Beggar’s Chicken and hand-pulled Shanxi noodles, in a fun and buzzy setting.

The hotel says now that it is planning to open in the middle of 2007, but has not set a specific date for either soft or grand opening celebrations.