How can I justify myself as a Magnate if I don't indulge myself?

8:00 PM.

Gu Heng sat by the floor-to-ceiling window, looking down at Hong Kong Island under the night sky. The island was still bustling, illuminated by brilliant lights. Skyscrapers stood tall, and the flow of cars and crowds weaved through, creating an atmosphere reminiscent of a city that never sleeps.

By Victoria Harbour, neon and laser lights flickered, as if a grand light show was in progress, spectacular and entrancing.

On the water's surface, the lights reflected, intermingling and shimmering.

The skyscrapers of Central pierced the clouds, like giants reaching ever upwards.

Under the night sky, these giants seemed to wear a coat of flowing, colorful light, emitting blinding radiance...

"Miss Zheng, do you often have light shows like this on Hong Kong Island?"

Zheng Jiayi turned her head to look outside the window, while signaling the waiter to set the exquisite dishes on the table, she explained with a light laugh, "Yes, every night at eight, more than forty buildings partake in a light show against the splendid night view of Victoria Harbour, lasting about 10 minutes.

It's one of Victoria Harbour's special features, mainly designed to showcase the visage of Hong Kong Island to tourists, but aside from being in the International Trade Tower where we currently are, the view isn't quite as spectacular from other buildings due to their relative lower height."

Upon hearing her words, Gu Heng nodded slightly...

After she had finished introducing, Zheng Jiayi continued, "Mr. Gu, your dinner was personally prepared by Chef Liu Binglei of Tianlongxuan Restaurant and his team of 24 members, and the taste has been tailored to the salty and fresh flavors you mentioned before. Would you like to try it now?

If there is anything unsatisfactory, I will immediately inform them to remake it."

At Zheng Jiayi's words, Gu Heng rose from the window, reluctantly taking one last glance at the beautiful scenery outside, and sat down in the center of the dining table...

This meal had already been paid for...

A total of 14,700 Hong Kong dollars.

To say it was expensive wouldn't be quite right; in the grand scheme of the high-end meals Gu Heng had experienced, it was a middling price.

But to say it was cheap, it certainly was not...

For Gu Heng's most recent job, it took three months of salary to afford such a meal...

Soft, soothing dining music played from a nearby vinyl record player, reaching everyone's ears...

Four waiters, a personal secretary, and a personal butler, stood by the dining table, orderly and quietly, waiting for Gu Heng to start enjoying the exquisitely luxurious food on the table...

To be honest...

Gu Heng thoroughly enjoyed this service...

After all, he often saw such scenes on TV dramas...

For instance, when the protagonist and a lady dined in a high-end restaurant, only they would be eating while a crowd of people stood around, watching eagerly...

Back then, Gu Heng thought that once he had the money, he would definitely want to experience it for himself...

But today...

When that situation actually came upon him, Gu Heng found it uncomfortable no matter how he sat...

Thinking of this, he simply said, "Please have the waiters leave for now, I'm not quite accustomed to eating with so many people watching."

Upon hearing his request, Zheng Jiayi did not question him, merely gesturing with a look, and the waiters walked out of the room with light steps... Enjoy more content from empire

But their footsteps stopped upon reaching the corridor outside the door...

Clearly, the waiters had just left Gu Heng's line of sight, not truly departing... According to the Ritz-Carlton Hotel's dining etiquette, staff must be available to serve any guest within one minute when needed, otherwise it's considered a service failure.

And for clients in suites like Gu Heng's, the service requirements were, of course, even more demanding...

Gu Heng didn't like being watched, so they left.

But nobody dared stray too far, as they might not arrive in time if Gu Heng required service, risking their jobs.

The wages for service staff at high-end hotels generally exceed those of regular hotels, but correspondingly, they undertake more stringent duties, which is quite normal...

Although Gu Heng knew that having a group of people stand outside the door waiting while he ate was somewhat excessive, he still didn't feel too guilty...

After all, having spent 120,000 for a day, he deserved such service...

It wasn't until the waiters left that Gu Heng finally picked up his chopsticks and brought a piece of stir-fried crab leg to his mouth...

The aroma of salted egg yolk enveloped the faint scent of oil, while the delicate texture of the crab leg spread from his mouth to his brain...

As the most prosperous region for Cantonese cuisine in the world...

The quality of Hong Kong Island's Cantonese dishes was undoubtedly superb...

But after a few bites, Gu Heng felt something was off and frowned, setting down his chopsticks...

Zheng Jiayi had been watching Gu Heng's expressions closely and, seeing his frown, quickly asked, "Mr. Gu, is there something wrong with the taste of this Typhoon Shelter-style stir-fried crab leg? Please wait, I will immediately contact the restaurant and have them prepare a new dish for you."

Without any specific complaints from Gu Heng, simply a frown, and Zheng Jiayi was ready to have the dish replaced...

This might seem preposterous...

But in truth, at extremely high-end restaurants, this is how irrationally attentive the service can be.

Why do high-end restaurants charge a 10% or higher service fee?

The initial appearance of such a fee was to compensate for losses caused by these extreme levels of service, but over time it gradually became a kind of alternative standard to reflect the prestigious nature of fine dining...

Tianlongxuan, being an established name among Hong Kong Island's restaurants, still upholds such an irrationally attentive service...

Just as Zheng Jiayi was about to notify the waiter to clear the dishes away, Gu Heng reached out, stopping her, "It's not the dish, just that something feels a bit off for me."