Staying at Nina Hotel L'Orangerie South Bay once again, though this time there were a few minor flaws. When we entered the room, the king-size bed room we requested wasn't ready yet, so we had to wait until 2:00 PM. That's normal, though, as we checked in early.
After entering the room, I noticed the showerhead control button was broken. I notified the relevant department, and within about 15 to 20 minutes, the repair was done. Thankfully, the front desk, housekeeping, maintenance, and the P4 staff were all very polite 👍 (since we couldn't check in yet, we left a small amount of luggage at P4).
This was our first time visiting the café after the hotel's renovation. Prices have increased by a few percentage points (the guest price is around $420), but the food options have decreased. For instance, cold cuts no longer include brown crab. I remember it wasn't there during my last visit either—I thought it was just out of stock back then, but it's still missing this time.
As for the hot dishes, out of 14 options, 6 were beef. If you don't eat beef, your choices become quite limited. In the sashimi section, shellfish was missing.
Fortunately, the steamed fish, pumpkin soup, seasonal claypot rice, and desserts like black sesame paste, tofu pudding, and Häagen-Dazs ice cream maintained their consistent quality!
Running the catering business in Hong Kong these days is undeniably tough, but this time the value for money has dropped significantly!
Just a side note: there were only two female staff members working in the restaurant, which looked extremely exhausting for them, yet they maintained their usual smiles and great service attitude. That is truly commendable!
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