CAPELLA TUFU BAY·LAN TING

It’s been a long time since we planted grass. Finally, we pulled the grass. Everything is too beautiful. The dishes and environment services are really exquisite and interesting. The taste is very thoughtful. The favorite last dessert Ge Xianmi coconut milk. I heard that Ge Xianmi is a beauty and beauty. When the holy palace is clear, only the emperor and concubines are the emperors. I can eat it, and I feel like I have collagen custard full.

Sanya Capella took the Maritime Silk Road as inspiration Landscape Master Bill Bensley+ Architecture Master Jean Michel Gathy+ Indoor Liang Jinghua originally created landscape design layers for One&Only Hotel, which are amazing everywhere, but it maintains extreme restraint. Oriental culture contains bone marrow.

Step into the Capella Hotel in Tufu Bay, the blue brick and tile and the flowing water intertwine the artistic conception of the south of the Yangtze River, but also cleverly integrated into the tropical style of Hainan coconut shadow. He Lihua, the executive chef at the Chinese restaurant, perfectly combines the exquisiteness of Cantonese cuisine with the local ingredients of Hainan, especially in the two dishes of Dongguan goat and secret sauerkraut fish. The red buckle East goat chooses one of the four famous dishes in Hainan, and then fry it until golden, and then slowly simmer for three hours with more than ten spices such as coconut juice, southern milk, and pillar sauce. Open the casserole lid, the coconut and sauce fragrant, the lamb is rotten, even the belt meat bites, fat but not greasy, the teeth are fragrant. The combination of horseshoes and bamboo cane neutralizes the greasy feeling, so that this traditional Qiongcai dish gives a new vitality. The secret sauerkraut fish is a stunning combination of Sichuan and Guangdong. The chef abandoned the traditional grass fish and chose the meaty and tender black fish fillet, with Sichuan sauerkraut and Hainan yellow lantern chili, and the soup was sour and hot with coconut fragrance. The fish fillet was thin as a flapping wing, the entrance was instant, the sauerkraut was crisp and juicy, and every spoonful of the soup was wrapped in fresh fragrance. A bowl of Wuchang rice was perfect. It is worth mentioning that the lemon leaves and citrus in the plate add Southeast Asian style to the whole dish. The private private room of the restaurant overlooks the stargazing pool. When night falls, the starry sky and the pool water are interesting, 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, it makes people feel Lanting's ultimate pursuit of the word "Meiqi". 📍 Capella Resort Hotel Lanting Chinese Restaurant 🔎 Coconut Zhou Road Capella Resort Hotel

Lanting Chinese Restaurant in Capella, Tufu Bay, inspired by the Maritime Silk Road, has cleverly grafted Hainanese ingredients with Sichuan and Guangdong cooking skills. In the creative menu of chef Mr. Ma Rongde, the ancient Fa-dong goat and rattan pepper and sauerkraut fish have become a taste link that spans thousands of years. The ancient French East goat inherits the South African heritage, chooses 3 years of raw East goat meat, first fried with rice firewood to force out the oil, then add octagonal, cinnamon, party ginseng and other 18 flavors of spices, with coconut shell charcoal small fire for 6 hours. Open the pot lid, the mutton skin presents a seductive amber color, the dumplings are lightly pressed into soft texture. The matching Hainan yellow lantern pepper sauce is the finishing touch, with the fragrance of lemon leaves in the fresh spicy, raising the fat of the mutton to a new height. The most special is the hidden tea bag, the slow process of tea fragrance infiltrates the gravy, forming "the meat has tea, the tea has meat" wonderful taste. The rattan pepper cabbage fish is a bold innovation of classic Sichuan cuisine. The chef combines Hainan horse carp with Sichuan rattan pepper, and the fish fillet is cooked in 80 ℃ warm water after wrapping it with cassava powder, maintaining the Q shell of the fish meat. The soup base is made with Hainan sour beans, yellow lantern pepper and Sichuan soaked ginger for 4 hours, and the fermented aroma of tropical fruits is hot and sour. Before serving, drizzle with 200 ℃ rattan pepper oil, "zila" arouses the flavour of rattan pepper, and forms a strong contrast with the fresh sweetness of fish. The Hainan four-corned beans in the side dish are crisp and tender, adding a rich layer of taste to the whole dish. 📍 Capella Resort Hotel Lanting Chinese Restaurant 🔎 Inside Capella Resort Hotel Yezhou Road

Step into the Lanting Chinese Restaurant, the blue stone path and the bamboo shadow swaying screen instantly outline the spirit of Qiongdao. The chef, with the purpose of "local material", cleverly blends one of Hainan's four famous dishes with Sichuan and Shanghai classic sauerkraut fish, and interprets a taste dialogue across the mountains and seas. The red-hot East goat is a textbook for local flavor in Hainan. The black goats raised in Dongshanling are selected, and the skin mutton is fried with the south milk, the pillar sauce, and the bamboo cane are slowly simmered in the casserole for 3 hours. Open the casserole lid, caramel-colored sauce wrapped in the sweetness of coconut milk, lamb is soft but elastic, sheepskin gelatinous lips, each mouth can chew the fragrance of tea - this is the unique "mountain rhyme" of East goats. The sweetness of the side dish horseshoes and bamboo cane neutralize the mellowness of the lamb, and even the bottom radishes are full of soup, becoming a "hidden egg" on the table. The secret sauerkraut fish is a collision between Sichuan and Hainan style. The chef abandoned traditional pickled cabbage and switched to Hainan yellow lantern pepper and local sour fermented sour soup, which was golden and bright, and the acidity was accurately controlled at the threshold of "twitter of the tongue". Fresh live dragon gall fish kills the slice, thin as flapping wings of fish fillets wrapped in egg white slide into the pot, 30 seconds is cooked, the entrance is instant tender slip with yellow lantern pepper fresh spicy. The best thing is to embellish the Hainan citrus, squeeze juice into the soup, instantly inject a wisp of sea breeze-like refreshing into the whole dish, people can't help but drink three bowls of soup. The restaurant specially launched the "Shanhai Shuangxian" package, which pairs the East goat with sauerkraut fish, with the cold tea made from Wuzhishan green tea, and the clearness of the tea perfectly balances the richness of the dishes. If you choose the lakeside landscape, the sunset is shining on the blue brick wall, as if you are in the artistic conception of "Han Xi Loaded Night Banquet Map". The per capita consumption of about 800 yuan is not only the satisfaction of the taste buds, but also the in-depth interpretation of Hainan's food culture. 📍 Capella Resort Hotel Lanting Chinese Restaurant 🔎 Inside Capella Resort Hotel Yezhou Road