Let's get straight to the point: For a luxury hotel, especially a landmark one in its HK home base, charging an average of 3.5K+ for a basic room, I find it completely unacceptable. The only silver lining, perhaps, is that the foreign doormen and F&B staff genuinely embody the patience, attentiveness, and thoughtfulness expected of a top-tier luxury hotel.
Let me focus on the facilities. If the daily rate were half of what it currently is, it might be excusable. But they're touting a renovation to justify an opening promotion. Thankfully, I only stayed one night and didn't use a two-night voucher.
First, due to the exorbitant land prices in Central, the hotel lobby entrance is extremely unfriendly to guests with luggage or those who are elderly/have joint issues. While the doormen are very helpful, guests still have to climb several steps.
Secondly, for a hotel that maintains this price point without any views, the maintenance and replacement of in-room facilities should be a basic part of housekeeping's job. The bathroom, with its curved design and access from both the living room and bedroom, looks significantly old and shabby compared to the renovated living area. The moment I pulled open the bathroom door, the plastic bumper strip quickly detached and fell from above. Then I noticed both mirrors had varying degrees of wear, with one showing severe mercury erosion, making it aesthetically subpar. Finally, both my wife and I pinched our fingers multiple times on the shower door, indicating a lack of soft-close mechanisms or anti-pinch soft padding.
Furthermore, the hotel opened while the gym and swimming pool were still under renovation, with no adequate compensation for most in-house guests. For most 'check-in' enthusiasts, the gym and pool are 100% essential facilities – isn't that the point of a high-end luxury hotel?
Lastly, for a luxury hotel, the breakfast, offered as a set menu, is quite meager. Compared to the unlimited à la carte/semi-buffet options at traditional luxury hotels, the variety is small, portions are tiny, and it's rationed (anything beyond the set order is chargeable). While I largely understand the policy of refined offerings in luxury hotels, it doesn't adequately consider the varying appetites of different guests. I don't believe guests should have to adapt to such an unreasonable policy. Hospitality is about service, and high-end hotels shouldn't dictate guests' dietary needs.
In summary, if you're a top-tier business traveler or socialite with substantial financial freedom, simply looking for a photo-op, then it's perfectly fine.
However, for mid-to-high-end travelers, serious hotel enthusiasts, and families, this experience is just terrible. So terrible that I couldn't even be bothered to reply to the all-English follow-up email the hotel sent me. After all, if I were to experience it again, I'd rather go to the old Mandarin just a few hundred meters away. Why make it difficult for the execution staff at the decision-making level?
Original TextTranslation provided by AI