Park Hyatt Sanya Sunny Bay Resort hopes this event will unfold a journey that respects nature, the origin of the dinners' cuisine.
SANYA, China – Park Hyatt Sanya Sunny Bay Resort will host its third Masters of Food & Wineevent on 20 and 21 October 2017, when global connoisseurs will gather in Sunny Bay to explore this unique journey of flavors.
To create an experience that revives the harmony between humans and nature, these Masters of Food & Wine dinners will be held on the coral beach of Sunny Bay, where guests can enjoy picturesque sunsets, cool ocean winds and gentle waves.
The dinners will feature fresh Hainan products and ingredients, created and prepared by the resort’s Executive Chef Kyo Lin, who has explored Hainan Island to select the most distinctive products and ingredients, including cuttlefish from Tielu Harbor (20 km from the resort), mountain chicken from Wenchang (50 km from the resort), suckling black pig from Ding’an (200 km from the resort) and A5 Wagyu from Chengmai (300 km from the resort).
For this authentic dining experience, Chef Lin will move the kitchen to the beach, using sand and stone as a stove and firewood as a fuel. In addition, Li Meiyu, the wine director from Park Hyatt Beijing, will join the dinner for wine pairings and service.
Park Hyatt Sanya Sunny Bay Resort hopes this event will unfold a journey that respects nature, the origin of the dinners’ cuisine. In line with this respect, Sunny Bay has cooperated with The Nature Conservancy to protect its coral beach, while our resort’s colleagues have engaged in a series of protective activities such as a weekly beach cleaning.
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