Recently, burned a Cat 4 (hope it remains in this category) free night here for a late arriving flight into Hong Kong.

I recall long ago a fellow FT'er observed the HK TST was the most convenient of all the HK Hyatts? After all these years, I'm starting to appreciate more and more his point of view here. It's been my goto HK "airport" hotel, because it's so easy get to. To wit: e-channel, cash at the BoC ATM (it appears the Citibank ones are gone now), hop on the AE to Kowloon, and transfer from Austin to East TST.

I was assigned a suite which appears completely renovated. There's new carpet, furniture, the wood paneling is actually a pristine brown, and the restroom/shower/bath all appear redone. I recall during the past I'd avoid the suites because they were, in my estimation, in such disrepair when compared to their regular King bed-rooms facing the harbor. That's all changed with the refresh and having a suite now would be preferable, in my view.

The breakfast is as I had remembered, good but not spectacular. There was pork congee, noodles (trying to mimic the Shanghai style, I think), eggs ordered any style, bacon, sausages, plenty of breads/pastries, fruits and a salad bar. Oh, there were beans! I had thought beans were exclusively an English/Irish breakfast thing, and don't recall ever seeing them in SE Asia. Anyway, having beans for breakfast is almost as peculiar as having salad, at least to me. But, hey, different strokes for different folks, right?

Evening cocktails with the usual Hyatt offerings (of course, outside of America, there'd be a revolt with the "honor" bar concept), but no Champagne and only Prosecco--it was decent enough, but I was in the mood for some real bubbly and picked up a mini-bottle of Veuve Clicquot at the supermarket on the ground floor of K11--I can spot that iconic orange labeling anywhere! The food was actually excellent and though not up to the same standards as the GH, I enjoyed it. Oh, their homemade (I assume the hotel's pastry chef) Tiramisu was fabulous! I had to have another serving as they reminded me of the ones I had grown up enjoying from the original Victoria's Station in SF's North Beach.

As I had remembered, the rank & file staff here are professional, very cordial and extremely helpful. No hesitation whatsoever to book here for longer duration stays or if I'd rather just be on the Kowloon side (which I always do these days) and using a TSU. I was so instantly "at home" the moment I stepped into lobby that it was almost as if the last 3 year's craziness had never happened.