Nice room, good buffet breakfast with nice attention given by new Chef de Cuisine, Pierre. We dined on site at Jiang-Nan and the food was good except the Teochew steamed fish was cooked poorly, it arrived in a pink tangy stock which everyone knows should be clear. Pink because either the chef added red vinegar or the tomato rang havoc, and tangy because he made a basic mistake, the sour mustard was not soaked overnight before. Even the waitress was embarrassed, but we loved her warmth and didn't want to make things difficult, and the fish was fresh as well. Still, surprised to see no adjustment for the $120 dish.
To make matters worse, we spent $795 for the dinner for 2 and the hotel had the audacity to take a $800 "further pre-authorised charge" because they were afraid that my $400 deposit wasn't enough (and we were staying in their $600 a night suite). Sorry 4 Seasons, you don't take another $1 charge for every $1 your guest choose to spend on your property without telling them, it is our credit card not yours.
GM finally called to apologise after two complaints. Lovely expat chap who said he will email me personally to make it right but after a week it sounds like lip service.
Back to Ritz-Carlton I suppose.
