CAPELLA TUFU BAY·LAN TING

I've been wanting to try this place for a long time. I finally succeeded. Everything is so wonderful. The food, environment, and service are all really exquisite and interesting. They are very considerate. The taste is unforgettable. I love the last dessert the most. Coconut milk with kudzu root. I heard that kudzu root is a beauty product. Only the emperor and concubines could eat it in the Qing Dynasty. I instantly felt like I was full of collagen and egg milk.

Capella Sanya is inspired by the Maritime Silk Road. Landscape master Bill Bensley + architect Jean Michel Gathy + interior designer Liang Jinghua were originally designed for the One&Only Hotel. The landscape design is progressive and stunning, but it also maintains extreme restraint. Eastern culture is embedded in the bones.

Stepping into the Tufu Bay Capella Hotel, the blue bricks and black tiles and the gurgling water interweave the artistic conception of Jiangnan, while cleverly integrating the tropical style of Hainan's swaying coconut shadows. The executive chef of the Chinese restaurant, He Lihua, perfectly combines the exquisiteness of Cantonese cuisine with Hainan's local ingredients, especially in the two dishes of braised Dongshan lamb and secret pickled fish. Red button Dongshan lamb uses Dongshan lamb, one of the four famous dishes in Hainan. It is cut into pieces with skin and fried until golden, and then slowly stewed for three hours with more than ten kinds of spices such as coconut milk, fermented bean curd, and zhuhou sauce. When you open the lid of the casserole, the coconut and sauce aromas come to your nose. The lamb is crispy and tasty. When you bite it with skin and meat, it is fat but not greasy, and the fragrance lingers between your teeth. The matching water chestnuts and bamboo sugarcane neutralize the greasy feeling, giving this traditional Qiong dish a new vitality. Secret pickled fish is a stunning fusion of Sichuan and Guangdong. The chef abandoned the traditional grass carp and chose the tender black fish fillet, paired with Sichuan pickled cabbage and Hainan yellow lantern peppers. The soup base is sour and spicy with coconut flavor. The fish fillet is as thin as a cicada's wing and melts in the mouth. The pickled cabbage is crisp and juicy. Every spoonful of soup is wrapped with fresh fragrance, which is perfect with a bowl of Wuchang rice. It is worth mentioning that the lemon leaves and lemongrass dotted on the plate add Southeast Asian style to the whole dish. The private room of the restaurant overlooks the stargazing pool. When night falls, the starry sky and the pool water complement each other, making this taste journey more poetic. Although the per capita consumption of about 800 yuan is not low, from the creativity of the dishes to the details of the service, people can feel Lanting's ultimate pursuit of the word "delicious food". 📍Capella Resort Hotel·Lanting Chinese Restaurant 🔎Inside Capella Resort Hotel, Yezhou Road

Lanting Chinese Restaurant at Capella Tufu Bay is inspired by the "Maritime Silk Road" and cleverly combines Hainan local ingredients with Sichuan and Guangdong cooking techniques. In the creative menu of Chef Ma Rongde, the ancient braised Dongshan lamb and pepper pickled fish have become a taste bond that spans thousands of years. The ancient braised Dongshan lamb inherits the intangible cultural heritage of Hainan. It uses 3-year-old Dongshan lamb, first stir-fried with rice firewood to force out the fat, then adds 18 spices such as star anise, cinnamon, and codonopsis, and simmers with coconut shell charcoal for 6 hours. Open the clay pot lid, the lamb skin presents an attractive amber color, and the chopsticks sink into the soft and tender texture with a light press. The matching Hainan yellow lantern pepper sauce is the finishing touch. The spicy and fresh taste with the fragrance of lemon leaves brings the fat fragrance of lamb to a new height. The most special thing is the hidden partridge tea bag. During the slow cooking process, the tea fragrance seeps into the gravy, forming a wonderful taste of "tea in meat and meat in tea". The pickled fish with Sichuan peppercorns is a bold innovation of classic Sichuan cuisine. The chef combines Hainan mackerel with Sichuan peppercorns, and the fish fillets are coated with cassava flour and blanched in 80°C warm water to keep the fish chewy. The soup base is simmered for 4 hours with Hainan sour beans, yellow lantern peppers and Sichuan pickled ginger, and the sour and spicy flavor is accompanied by the fermented aroma of tropical fruits. Before serving, drizzle with 200°C Sichuan peppercorn oil, and the "sizzle" sound stimulates the spicy aroma of Sichuan peppercorns, which forms a strong contrast with the sweetness of the fish. The Hainan winged beans in the side dish are crispy and refreshing, adding a rich taste to the whole dish. 📍Capella Resort Hotel·Lanting Chinese Restaurant 🔎Inside Capella Resort Hotel, Yezhou Road

Stepping into Lanting Chinese Restaurant, the bluestone path and the swaying bamboo screen instantly outline the elegance of Qiongdao. The chef takes "local materials" as his purpose, and cleverly combines Dongshan lamb, one of Hainan's four famous dishes, with Sichuan and Chongqing's classic pickled fish, to interpret a taste dialogue across mountains and seas. Red-braised Dongshan lamb can be regarded as a textbook of Hainan's local flavor. The black goats raised in Dongshanling are selected. The lamb with skin is fried to lock the fragrance, and then slowly simmered in a casserole with fermented bean curd, zhuhou sauce, and bamboo sugar cane for 3 hours. Open the casserole lid, and the caramel-colored sauce wrapped in the sweetness of coconut milk hits your nose. The lamb is soft but elastic, and the lamb skin is sticky. Every bite can chew the fragrance of partridge tea-this is the unique "mountain charm" of Dongshan lamb. The sweetness of the water chestnuts and bamboo sugar cane neutralizes the mellowness of the lamb, and even the radish at the bottom is full of soup, becoming a "hidden easter egg" on the table. The secret pickled fish is a collision of Sichuan flavor and Hainan style. The chef abandoned the traditional pickled cabbage and used Hainan yellow bell pepper and local sour bamboo shoots to ferment the sour soup. The soup is golden and translucent, and the sourness and spiciness are precisely controlled at the threshold of "slightly trembling on the tip of the tongue". The fresh dragon gall fish is killed and sliced ​​immediately. The thin fish slices are wrapped in egg white and slid into the pot. It is cooked in 30 seconds. The tenderness that melts in the mouth is accompanied by the spiciness of the yellow bell pepper. The best part is the Hainan sour oranges that are embellished in it. The juice is squeezed into the soup, instantly injecting a ray of sea breeze into the whole dish, making people unable to help but drink three bowls of soup. The restaurant specially launched the "Mountain and Sea Double Fresh" set meal, which pairs Dongshan sheep with pickled fish, and is served with cold brewed tea made from Wuzhishan green tea. The clear tea fragrance perfectly balances the richness of the dishes. If you choose a lakeside view seat, the afterglow of the sunset shines on the blue brick and tile wall, as if you are in the artistic conception of "Han Xizai's Night Banquet". The per capita consumption of about 800 yuan not only satisfies the taste buds, but also gives you an in-depth interpretation of Hainan's food culture. 📍Capella Resort Hotel·Lanting Chinese Restaurant 🔎Inside Capella Resort Hotel, Yezhou Road