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There’s a universal truth: people breathe life into a place. On our recent return to this hotel, that truth rang louder than ever. From the warm, sincere welcome at check-in to the quietly efficient service throughout our stay, each interaction felt like a small masterpiece of hospitality.|Perhaps it was the familiarity of a second visit, or maybe the simple decision to request a higher floor room, two floors higher this time, but everything seemed brighter, sharper, and—dare I say—a touch more charming. The view from our elevated perch was undeniably superior, even if it remained haunted by the persistent glow of the blue Daikin billboard. The good news? The billboard now switches on later and fades out (I think) around 9 p.m., a modest sign of progress. Other billboards remain lit around the harbour at night, but they’re also not in your face. Still, its reflection lingers mischievously on the polished wall beside our bed, a ghostly reminder that it’s always there, no matter where you look.|The room itself was nearly flawless. Spotless to a fault, it passed my ultimate litmus test: a swipe of my finger across the TV screen’s top revealed not a speck of dust—no rogue flakes of human skin, which, as we all know, constitute a grotesque 20-50 % of household dust. Compared with other properties (yes, Dorsett Hotel, I’m looking at you), this level of meticulousness sets a high bar. The familiar taxi cab-themed wall décor remains charming, if a bit predictable, and the standard amenities were generous. My only gripe? The fruit plate could use a daily refresh.|Two new experiences made this trip stand out: Hugo’s, the hotel’s upscale restaurant, and the freshly renovated executive lounge.||Hugo’s – A Fine Dining Opera|Hugo’s delivered a performance of highs and lows worthy of an opera. The French onion soup was a triumph—rich, velvety, and deeply satisfying. The Caesar salad, prepared tableside with theatrical flair, was delightful, though slightly undersized.|The main course, however, missed the mark. The menu promised “seared chicken breast,” yet what arrived were pale, sausage-like patties of ground chicken—bland, uninspired, and more suitable for a cat than a discerning diner. They rested atop a modest heap of mashed potatoes and a few token carrots, draped in a stingy dollop of sauce that did little to rescue the dish. It felt like a tragic misinterpretation of the restaurant’s lofty ambitions.|Dessert saved the evening. The tableside Crepe Suzette, flambéed with all the requisite drama, was a sugary spectacle, and the chocolate ice cream bonbons—served amid swirling dry ice smoke—offered a whimsical finale. Throughout, the hushed, attentive service softened the blow of the chicken disappointment.||Executive Lounge – Twilight Redemption|The next night, seeking culinary redemption (and a lighter dinner bill), we ascended to the newly renovated executive lounge on the 23rd floor. Drinks and meals here are free. The twilight view of Victoria Harbour served as a graceful consolation for the ever-present Daikin billboard. Styled like an airport executive lounge, the space offered an array of nibbles: assorted desserts, fresh salads, a solitary hot dish (noodles with meatballs in tomato sauce—tasty but room temperature), and a well-stocked bar.|We were greeted again by Conan, the lounge’s impeccably gloved manager. With a flourish and a dash of improvisation, he crafted a Long Island Iced Tea—minus a couple of ingredients—so confidently that even the billboard seemed less offensive after a few sips. Conan’s conviviality, paired with the generosity of the entire staff, left us feeling genuinely cared for.| |Final Thoughts|This second visit transformed my impression of the hotel from “good” to “exceptional.” The service, the immaculate rooms, and the smallest gestures—like Conan’s cocktail wizardry—elevated the experience. A few quirks remain—the lack of fresh fruit in the room and that stubborn billboard—but they no longer eclipse the overall excellence.||In the end, it’s the people who make a place memorable, and this hotel boasts some excellent ones. I now count it among my staples whenever I travel to Hong Kong.