Second visit, still very satisfied~

Second visit, still very satisfied~ Suzhou Four Seasons Hotel officially opened at the end of 2023, and it immediately became the focus of heated discussion in the city. As a new luxury hotel on the shore of Jinji Lake, this hotel attracts a lot of attention with its unique geographical location. Arriving at the hotel at noon, the concierge team started the experience with an almost perfect service rhythm: as soon as the car door opened, someone was there to pick up the luggage, and the guide line was smooth. The sofa waiting area in the front desk area is very thoughtful, and the welcome drink served by the waiter is warm oolong tea, which adds warmth to the slightly cold early spring. The Waterview Room I stayed in this time made the beautiful scenery of Jinji Lake come to life. The lake-view balcony in the C position makes every morning and evening full of poetic water towns. As a pure resort hotel, the room is only equipped with a hotel guide and sticky notes, and you need to call the room center for stationery. The presentation of the welcome fruit is confusing: the "classic three colors" of apples, oranges, and pears are neither surprising with seasonal fresh fruits nor lacking in the interpretation of Su-style hospitality, missing a good opportunity in local storytelling. Moving to the lobby bar, the huge floor-to-ceiling glass turns the panoramic view of Jinji Lake into a picture like flowing water. During afternoon tea, the traces of sunlight on the lake and the geometric outline of the Gate of the Orient on the opposite bank are intertwined with the aroma of a pot of hot tea to create a unique urban vacation image. When the sunset gilds the lake, the whole space seems to be suspended between the water and the sky. The details of breakfast the next day are even more thought-provoking. Although the buffet table includes local elements such as Su-style soup noodles, the control of the operation rhythm is slightly immature: the presentation of the single-pointed Benedict egg is a standard mistake - the solidified egg yolk, and the wontons delivered together are not served with a spoon. The ingenuity of the fruit stand is eye-catching: the various fruits decomposed on-site by the chef on duty allow guests to experience the freshest taste, but the knives placed at will when no one is on duty make this delicacy discounted. The Jin Pavilion Chinese Restaurant in the twilight deconstructs and reorganizes the charm of Suzhou. The crispy chicken recommended by friends is really amazing - the smoked fragrance is hidden under the glazed crispy skin, and the unique dipping sauce is as gentle as Wu Nong's soft words. In contrast, although the dried vegetable steamed bamboo shoot fish is cooked to perfection, the overly standard presentation method cannot put a perfect end to this dish. On the occasion of the Lantern Festival, the sesame glutinous rice balls presented by the restaurant are served in porcelain bowls. This sudden sense of ritual just makes up for the blandness of the night bed - except for the regular glass and paper box water, there is no other local ingenuity.