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 Lanting Restaurant in Tufu Bay for the first time, I was enveloped in a tranquil sea of ​​red. It wasn't a flamboyant red, nor a festive red, but rather a warm glow from the gently spreading lamplight—deep red curtains, red wooden chairs, and carved latticework softened by the lamplight, like a breath of warm air. The island's humid air took on a different intensity here, making one unconsciously slow their pace. I sat down by the window, gazing at the chairs with their clean, crisp red lines, and suddenly felt as if I had stepped from the sun-drenched, sea-breezy outdoors into a slowly unfolding drama. Quiet, understated, yet meticulously detailed. As the dishes arrived, that gentle rhythm became even more pronounced. The Wenchang chicken was tender to perfection, a reinterpretation of Hainan's most authentic flavors; the flambéed meat, with its smoky heat, created a striking contrast with the quiet red backdrop; the Wagyu beef cubes, infused with the aroma of black truffle, possessed a deep, autumnal fragrance; and the final touch, the coconut and osmanthus cake, softened with a gentle bite, as if gently settling the entire meal's mood. Dining at Lanting is a very special experience—not a surprise, nor a grand affair, but a feeling of being cared for, a sense of wanting to linger longer. The lights are soft, the atmosphere warm, the flavors mellow—time seems to bend gently here. Every trip has that unexpected moment when you suddenly feel "caught up in life." And for me, that moment happened at Lanting.

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