Room service often gets a bad rap. But when done right, it can ease the stress of travel and make you remember why staying in a hotel can be the epitome of luxury. Charles Ferruzza delved into the world of local room service for a review back in February, and Fat City asked Westin Crown Center executive chef and food and beverage director Martin Heuser to share his thoughts on hotel-room food for today's post.
Yesterday, Heuser confessed that he would love to know the secret to making championship barbecue ribs, and on Wednesday, he shared his culinary beginnings at his family's restaurant in Bonn, Germany.
Breakfast is Best
I think the best is breakfast. I just love it. When I go to a hotel on trips, I love to fill out the order card and hang it on the door. And then when I get up at 5 or 6, there's a knock on the door, and in comes breakfast. They put it down, and then I do my thing. The television is on, or I can stay in bed. This is an absolute must. You can't beat it. You don't get it at home. Because if it's at home, your wife is mad because she's cooking breakfast and you're still in bed.
The Time to Order
My most enjoyable room-service experience is always on the first day of my arrival. I've been traveling all day. I'm usually tired. It's nice to just kick back, dress down or take a shower. And then you can say, I want a rack of lamb, and up it comes to your room.
Go Off-Menu
I always go off-menu. I ask about the specials, and most hotels will have specials. It's interesting to listen to what's being offered and decide from there. With specials, you know you're getting something fresh. They're always very courteous, but they will also try and upsell you every time. Are you sure you don't need an orange juice and a coffee? So think about what you want before you call.
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This auberge provides apple chic amenities with a blow of accepted accommodation admired globally and is congenital with 256 boastful apartment to feel the abundance of home getting abroad from home.
Budget Hotels in Bangalore
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