|
|
Park Hyatt Ningbo Resort & Spa Launches New Summer Menus
Park Hyatt Ningbo Resort and Spa has launched two new summer menus under Executive Sous Chef Ken Zhu, and – spoiler alert – they both are worth the trip to Ningbo! But, let’s take a step back first to learn more about this incredible property.About Park Hyatt Ningbo Resort and Spa Following the launch of the Park Hyatt brand in China – with the opening of Park Hyatt Shanghai and Park Hyatt Beijing in 2008 – Hyatt launched China’s first Park Hyatt Resort in Ningbo on January 10, 2012.Park Hyatt Ningbo Resort and Spa is situated on the banks of Dongqian Lake – which literally translates as ‘lake of money in the east’ – in the eastern coastal province of Zhejiang, two-and-a-half hours’ drive from Shanghai.
Today, surrounded by mountains rising 500 metres (1,640 foot) above sea level, the lake evokes a landscape from a classical Chinese painting. Dongqian Lake is the largest freshwater lake in Zhejiang province and one of the most scenic areas in the region, overlooked by the tea plantations of Mount Fuquan – famous for its Fuquan White and East Sea Dragon Tongue teas – and rich with ancient Buddhist temples and caves, stone carvings of the southern Song dynasty (1127-1279) and working fishing villages.
Park Hyatt Ningbo Resort and Spa has been created in the style of a traditional Chinese water village to blend discreetly into the surrounding vista. The complex of low-level, standalone villas with simple plastered exteriors and tiled, gabled roofs resembles a hamlet that has developed organically over time. Multiple open courtyards and sky wells, punctuated with ponds and gentle landscaping, echo Chinese architectural principles. 
Visitors are greeted at the main entrance by a shoal of brass fish sculptures, guiding guests towards a dramatic tiled-roof gateway decorated with wooden lattice screens. Crossing a mist-shrouded bridge lined with fire torches, past contemporary arrangements of wax-leaf privets, black bamboo and Japanese maple trees, leading guests to the resort entrance. Oversized, six-metre-high double doors open to reveal a direct view of the lake, past a pond-filled internal courtyard and an outdoor infinity pool. Water is a recurring theme at Park Hyatt Ningbo Resort and Spa; ponds, pools and water features have been incorporated throughout and different views of the lake can be enjoyed from almost everywhere. Nestled in the pools are striking cast-bronze mountain sculptures against a floor-to-ceiling backdrop of sculpted paper Buddha heads. Shallow pools flank the Resort Centre near the hotel entrance, staffed by local experts dedicated to arranging everything you might possibly need during your stay, from transportation to memorable excursions to all business- and concierge-related services. Each and every hotel staff is ready to provide genuine and sincere service, at the same time enthusiastic in making your stay enjoyable and memorable. An elegant art collection is placed in the public and private spaces, providing visual interest and carefully curated to complement the modern Chinese space. Walls are adorned with silk paintings, brick carvings, calligraphy panels and photographs of local architecture and landscapes, while considered arrangements of humble object such as peasant hats, oversized wine pots, stone rice mills and wooden basins create a peaceful and secluded environment while at the same time evoking a strong sense of location.Seafood House Restaurant The hotel’s unique location has directly inspired the resort’s signature restaurant, Seafood House, which aims to offer the freshest live fish and seafood in the region and become the area’s premier dining destination. Situated along a canal, the restaurant redefines the fish market concept, allowing guests to choose their own ‘catch’ from a series of tiered tanks and select vegetables from the freshest produce collection. 
It will be prepared in Ningbo style in a lively open kitchen, on wok ranges, deck-steamers and claypot burners. Ningbo cuisine embraces dishes from the coastal areas of Zhejiang province, combining flavours of Hangzhou, Ningbo and Wenzhou, and both sea- and freshwater fish from the East China Sea will appear on the seasonal menu.
Seafood House comprises a series of standalone indoor and outdoor villas, accessible via a secluded, private driveway. Guests can dine in the main dining room, outdoors or in one of ten private pavilions catering to parties of between six to sixteen people. The majority of the pavilions have their own entrance, lounge, washroom and dedicated – but discreet – butler. Each private pavilion has been individually designed and has a unique view, so guests can have a new experience with every visit. For six consecutive years, Seafood House has been recognized by Black Pearl Restaurant Guide since its inaugural launch in 2018 and honored as a master of Ningbo cuisine.Seafood House’s New Summer MenuMarinated baby squid, palms, spicy garlic sauce
In the summer, baby squid from the East China Sea is plump and tasty; palmito from Yunnan is fresh and sweet. When the seafood from Ningbo finds the characteristic vegetable from Yunnan, diners can surprise their palate with this combination of sea and mountain flavors, a taste that is both soft and crisp at the same time.Mixed jellyfish skin, homemade marinated baby ginger
Ginger pickled with the Seafood House’s secret sauce, selected crisp and tender white jelly fish are cut into shreds, chewy and refreshing, resulting in a cold dish that matches the summer day.Sea worm, green chili, sweet and sour sauce
The hot green pepper is just like people from its origin—Jiangsu and Zhejiang, with strong character but still gentle. The al dente, plump sea worm combined with the sweet and sour sauce brings out the spicy notes in this fresh seafood dish.Marinated cherry tomato, dark plum, osmanthus
Cherry tomato with crystal clear radish slices, sweet-scented osmanthus and dark plum sauce are brought together with shredded jelly made from tomato juice and a pitaya dressing, a vibrantly colorful dish that awakens diners’ taste buds, a refreshing taste of a summer day.Double-boiled sturgeon tendon soup, “Fenghua” juicy peach
This fish soup is cooked with carp and snakehead, plus Ningbo’s signature fruit. The freshness of fish meets the sweetness of Fenghua honey peach in this summer broth. Wok-fried sliced fresh abalone, marinated cucumber
Selected plump white cucumber is pickled in sea salt, sliced, and stir-fried over high heat with Chinese chives and sliced abalone.Wok-fried chicken paw, baby lotus root
Tender and porous lotus roots absorb the chicken’s rich flavor; paired with a homemade garlic sauce and the heat from a quick-fry in the wok.Braised steller’s fish filet, gourd, lemon grass
The characteristic bottle gourd from Ningbo is plump and soft, contrasting the firm “tigerhead” fish. Stewed together in a robust sour soup with lime leaves, the result is tart and fiery, preparing the appetite for more delicacies to comeBaked river eel, black truffle
River eel is marinated in black truffle sauce, and then baked slowly with ginger, dried onion, garlic and other spices. Releasing a rich aroma from the moment the lid is lifted, the tender meat is nourishing during these sweltering months of summer. Poached razor shell, sponge gourd, sour soup
Summer is the season of sponge gourd and razor clams; one vegetable and one seafood, but equally plump and tender, cooked in a sour soup with Seafood House’s special spicy sauce. Braised dough ball, seafood broth
This traditional dish involves dough kneaded by hand on a bamboo sieve, then cooked in a seafood soup with different kinds of shrimp. This dish reminds the chef of his grandma’s cooking during childhood. Sweetened manglietia jelly, mint, brown sugar
Fresh manglietia fruit is made into jelly, served with syrup made with black sugar and mint, and dressed with tragacanth gum and nostoc, a traditional refreshing dessert in Jiangsu and Zhejiang to relieve summer heat.Dining RoomPark Hyatt Ningbo Resort and Spa has taken “dining at home” as the key inspiration in creating the Dining Room. Guests can dine indoors in the residential theme, on the ‘terrace’ overlooking the infinity pond and lake, with a view of the impressive wine ‘library’ collection, or at the open ‘show kitchen,’ equipped with a large wood-fire oven. 
The straightforward Dining Room menu offers Italian trattoria-style specialities, from antipasti, fresh pastas and homemade pizza to steaks and regional desserts. Dining Room’s New Summer MenuBeetroot, crab meat, mint yoghurt salad
Parsley and basil are shredded and drip filtered through coffee paper while beetroot is boiled, shredded, and marinated with olive oil and seasonings. Fresh king crab meat is mixed with pickled cucumber and black olives to make the filling, folded into dumplings with beet slices as the wrapper; drizzled with the filtered herb oil, and dressed with mint, sour cream, mustard, black vinegar and honey. Clam chowder, cauliflower
White cauliflower is pureed and simmered in a clam and seafood broth, a splash of cream is added for a rich and salty taste. Fish en papilotte
Aniseed is cooked in milk, then stir-fried with cherry tomatoes in butter before being simmered in a salmon bone seafood stock. The salmon is sautéed for crispy skin, then simmered in the seafood stock for added flavor before being wrapped in greaseproof paper to serve. Roasted Australian grass-fed lamb rack, roasted vegetable, creamy mashed potato, rosemary sauce
Boneless Australian grass-fed lamb is marinated, bundled with herbs, and then roasted to medium rare, topped with a sheep bone and rosemary jus. Grilled purple carrots and broccoli are served alongside.LycheeA lychee-shaped fruit mousse cake is filled with fresh lychee, topped with a chocolate stem. Executive Sous Chef Ken ZhuExecutive Sous Chef Ken Zhu boasts 22 years of experience in the hotel industry, with his career originating from the renowned Hangzhou cuisine establishment, Zhi Wei Guan. Joining Zhi Wei Guan in Shanghai in 2000, he honed his skills in Hangzhou cuisine, establishing a strong foundation. In April 2008, Ken Zhu embarked on his journey with Grand Hyatt Hangzhou (formerly Hyatt Regency Hangzhou), assuming roles as Deputy Chef at 28 Hubin Road and later as Deputy Chef at Grand Cafe. During his tenure at Grand Hyatt Hangzhou, he demonstrated his exceptional culinary expertise and unique insights into Hangzhou cuisine, contributing to the culinary promotions in sister hotels in Hong Kong and Taiwan.
In August 2016, Ken Zhu joined Park Hyatt Hangzhou as a part of the pre-opening team, taking up the position of Deputy Chef at Dining Room. Through his dedication and unwavering commitment, he achieved remarkable operational performance, earning acclaim from both guests and colleagues. His efforts culminated in a well-deserved promotion to Chef in September 2018. Dining Room has been honored with the prestigious "Two Diamonds" award in the "Black Pearl Restaurant Guide" for four consecutive years since 2019, attesting to its excellence.
In August 2022, Mr. Ken Zhu assumed the role of Executive Sous Chef at Park Hyatt Ningbo Resort and Spa, where he takes full charge of the operation and management of the hotel's signature restaurant, Seafood House. Leading the culinary team, he continues to explore the realms of gastronomy. Chef Ken Zhu remains steadfast in presenting authentic and heartwarming seasonal Jiangnan dishes, perpetuating Seafood House's legendary presence on the Black Pearl list for six consecutive years.Park Hyatt Ningbo Resort and Spa Other Dining OptionsGuests can also dine in The Tea House, located in a former ancestral family mansion in the center of the resort grounds.
The restoration of the traditional Chinese house, which features an open central courtyard with a mezzanine gallery along the sides, as well as a sacred family altar, was supervised by the local Environment Research Institute. The outdoor terrace offers seating pavilions and private fire pits, while the interior is furnished with traditional teahouse furniture and displays of antique Chinese moulds and tea urns. Guests can choose from a selection of loose-leaf teas from the tea apothecary, accompanied by Chinese cakes, pastries and savoury snacks during afternoon tea.
Red was rebuilt from a 700-year-old classical temple palace and retains the traditional Chinese red element, while at the same time maintaining a contemporary design with the highest quality. The bar serves spirits, premium wine and Champagne. It is also the perfect venue to host a private party, celebration, conference or meeting. 
Red is also the carrier of the resort's vegetarian feast. The Temple Food of Red is another feature of Park Hyatt Ningbo Resort and Spa. 
Park Hyatt Ningbo Resort and Spa is the only hotel offering private luxury dining on a boat in the Yangtze River delta area. Both the single-deck and double-deck boats have an elegant cabin with an open kitchen. The double-deck dining boat is more spacious and offers a professional entertainment system. Experienced chefs will make exquisite cuisines onsite using the freshest local and seasonal ingredients. At the same time, a professional bartender will offer premium wine, Champagne, cocktails and seasonal specialities. It is a perfect location for wedding photo shoots, celebration, conferences and meetings. The luxury dining boat offers both Western and Chinese luncheon and dinner. It is a unique dining experience with a stunning lake view.
[All images courtesy of Park Hyatt Ningbo Resort and Spa]▼For more news, click 'Read more' (阅读原文) below.
|
|
东航特价 不限额 东方万里行积分直充 国内国际/商务/公务优惠
我爱飞行|东方航空mu东航起落安妥平安归来东方万里行刺绣钥匙扣
发表于 2023-8-2 17:06:04
