非同凡響｜海島逸境 尋味之旅

每一個(gè)時(shí)代，都值得一場遠(yuǎn)行，一次回歸純粹的味覺覺醒。

Every era deserves a journey—a return to the pure essence of taste, a true awakening of the senses.

2025年11月21日至23日，金茂三亞亞龍灣麗思卡爾頓酒店將開啟名為「非同凡響：海島逸境 尋味之旅」的年度盛事。這不僅是一場美食節(jié)，更是一趟跨越山海、融匯東西的感官奧德賽——四位來自世界各地的星廚，一位傳奇調(diào)酒師，與一座海島的靈氣相融，共譜一闋獻(xiàn)給當(dāng)代味覺的敘事詩。

From November 21 to 23, 2025, The Ritz-Carlton Sanya, Yalong Bay will unveil its annual celebration, "Nothing Ordinary: An Island Odyssey." More than a culinary festival, it is a sensory pilgrimage that transcends landscapes and cultures—where four master chefs, a legendary mixologist, and the soul of a tropical island converge to compose a contemporary narrative of flavor.

風(fēng)土的詩人，料理的譯者

Poets of Terroir, Translators of Taste
他們從地中海蔚藍(lán)海岸、熱帶雨林香料園、巴厘島隱世村落與嶺南煙火中走來，以廚刀為筆，以餐盤為紙，寫下四段風(fēng)味獨(dú)白：

They arrive from the azure coasts of the Mediterranean, the spice-laden rainforests, the hidden villages of Bali, and the vibrant culinary landscape of Southern China. With knives as their pens and plates as their parchment, they inscribe four unique flavor stories:

Chef Francesco Greco（香港麗思卡爾頓酒店及香港W酒店行政總廚）以地中海為基調(diào)，輕染亞洲靈感，創(chuàng)作出如感官詩篇般的料理；

Chef Francesco Greco (Complex Executive Chef, The Ritz-Carlton, Hong Kong & W Hong Kong) builds upon Mediterranean foundations, subtly weaving in Asian inspirations to create dishes that read as sensory poetry.

Chef Jegatheeswaran Kuppusamy（馬來西亞蘭卡威麗思卡爾頓酒店行政副總廚）用香料為密碼，串聯(lián)蘭卡威與三亞的“雙島之約”；

Chef Jegatheeswaran Kuppusamy (Executive Sous Chef, The Ritz-Carlton, Langkawi) treats spices as his code, deciphering the mystical "Twin-Island Pact" between Langkawi and Sanya.

Chef Ketut Gede Sartika（巴厘島曼達(dá)帕麗思卡爾頓隱世精品度假酒店主廚）重現(xiàn)家族記憶中的印尼風(fēng)土，以現(xiàn)代手法喚醒傳統(tǒng)之味；

Chef Ketut Gede Sartika (Chef de Cuisine, Mandapa, A Ritz-Carlton Reserve) revives the taste of the Indonesian archipelago preserved in family memory, giving tradition a modern voice.

Chef David Wu（聯(lián)合利華飲食策劃南區(qū)廚師顧問）以匠心為尺，呈現(xiàn)觸動(dòng)心靈的誠意之作。

Chef David Wu (Culinary Consultant, Unilever Food Solutions) adheres to a philosophy of passion and conscience, presenting heartfelt creations that speak directly to the soul.

瓊漿入詩，海風(fēng)為伴
Elixirs of the Soul, Set to the Rhythm of the Sea

特邀帝薩諾北亞區(qū)品牌大使、首位登上《時(shí)代》周刊亞洲版封面的亞洲調(diào)酒師——何浩云（Jackie Ho），以經(jīng)典特調(diào)呼應(yīng)海島節(jié)奏。他的每一杯創(chuàng)作，不僅是酒的演繹，更是風(fēng)土與靈感的共鳴。

We are honored to welcome Mr. Jackie Ho, Disaronno Brand Ambassador for North Asia and the first Asian mixologist featured on the cover of TIME Asia Magazine. His classic signature creations are not merely cocktails—they are harmonious echoes of the island's spirit and inspiration.

三日旅程，漸入非同凡響海島逸境
A Three-Day Journey into the Nothing Ordinary

從歡迎晚宴的輕松海島風(fēng)情，到客座主廚晚宴的深度對(duì)話，再到收官嘉年華的璀璨高潮——這場旅程被精心編排為一場感官的交響：

Choreographed as a sensory symphony, the three-day odyssey progresses from the relaxed island vibe of the welcome dinner, through the intimate dialogues of the guest chef dinners, to the spectacular finale of the gala celebration:

首日，「海島盛宴」歡迎晚宴在無邊泳池畔與海濱草坪展開，現(xiàn)場調(diào)酒與樂隊(duì)演奏，由金茂三亞亞龍灣麗思卡爾頓酒店行政總廚Chef Stuart Newbigging及其團(tuán)隊(duì)、主廚房廚師長王振權(quán)及其團(tuán)隊(duì)、餅房廚師長陳云華及其團(tuán)隊(duì)，以及客座調(diào)酒師帝薩諾北亞區(qū)品牌大使何浩云呈現(xiàn)帝薩諾500周年巡回客座調(diào)酒共同拉開序章；山海為幕，盛宴初啟。以瓊島風(fēng)物為靈感，誠獻(xiàn)一場致敬海南的歡迎盛典。

Day 1 unfolds with the "Island Themed Welcome Dinner" by the infinity pool and seaside lawn, set against a vibrant backdrop of live mixology and melodic tunes. The stage is set by Executive Chef Stuart Newbigging of The Ritz-Carlton Sanya, Yalong Bay, alongside Chef Jacky Wang, Chef de Cuisine of the Main Kitchen, Executive Pastry Chef Kevin Chen, and guest mixologist Jackie Ho, Disaronno Brand Ambassador for North Asia and the first Asian bartender featured in TIME Asiapresenting Disaronno 500 years celebration Guest Shift . Against the majestic canvas of mountain and sea, the feast commences—a grand homage to Hainan, inspired by the island’s rich natural and cultural tapestry.

次日，三場平行晚宴于索菲婭意大利餐廳、海邊餐廳與潤園中餐廳同步上演，賓客可在音樂與互動(dòng)中沉浸于多元餐飲場景。

On the second evening, three parallel dinners unfold simultaneously at Sofia Italian Restaurant, Sand Restaurant, and Pearl Chinese Restaurant, inviting ladies and gentlemento immerse themselves in diverse culinary landscapes, accompanied by live music and interactive experiences.

其中索菲婭意大利餐廳菜品由香港麗思卡爾頓酒店 & 香港W酒店行政總廚、索菲婭主廚Chef Borrelli Antonio Giuseppe 及其團(tuán)隊(duì)呈現(xiàn)并伴有現(xiàn)場樂器演奏，品味一曲陽光與海風(fēng)交織的浪漫詩篇，盡顯意式優(yōu)雅與地中海熱情的完美融合；

At Sofia Italian Restaurant, the menu is presented by Chef Francesco Greco, Complex Executive Chef of The Ritz-Carlton, Hong Kong and W Hong Kong, Chef Borrelli Antonio Giuseppe, Chef de Cuisine of Sofia at The Ritz-Carlton Sanya, Yalong Bay andteam. Enhanced by the soft strains of a live musical performance, the evening unfolds as a romantic ode woven from sunlight and sea breeze—a perfect harmony of Italian elegance and Mediterranean warmth.

海邊餐廳由印度尼西亞巴厘島曼達(dá)帕麗思卡爾頓隱世精品度假酒店廚師長Chef Ketut Gede Sartika，金茂三亞亞龍灣麗思卡爾頓酒店海邊廚房廚師長王綏通及其團(tuán)隊(duì)，以及客座調(diào)酒師帝薩諾北亞區(qū)品牌大使何浩云共同打造，并配有現(xiàn)場樂隊(duì)演奏，品味一曲陽光與海風(fēng)交織的浪漫詩篇，盡顯意式優(yōu)雅與地中海熱情的完美融合；

By the sea at Sand Restaurant, an inspired collaboration takes shape between Chef Ketut Gede Sartika, Chef de Cuisine of Mandapa, a Ritz-Carlton Reserve in Bali; Chef Tom Wang, Chef de Cuisine of Sand Kitchen at The Ritz-Carlton Sanya, Yalong Bay and team; and guest mixologist Jackie Ho, Disaronno Brand Ambassador for North Asia and the first Asian bartender featured in TIME Asia. Set to the rhythm of a live band, the night becomes a sensory sonnet—blending coastal inspiration with artful libations.

潤園中餐廳菜品由金茂三亞亞龍灣麗思卡爾頓酒店行政副總廚秦保平及其團(tuán)隊(duì)、金茂三亞亞龍灣麗思卡爾頓酒店中餐廳廚房廚師長陳陽平及其團(tuán)隊(duì)，以及聯(lián)合利華飲食策劃酒店渠道南區(qū)廚師顧問Chef David Wu共同打造一場喚醒味覺的粵式風(fēng)景，以精妙手法演繹嶺南至瓊島的清鮮風(fēng)韻。

Within the refined setting of Pearl Chinese Restaurant, a Cantonese culinary journey is thoughtfully crafted by Chef Tom Qin, Executive Sous Chef of The Ritz-Carlton Sanya, Yalong Bay and team; Chef Tony Chen, Chinese Chef de Cuisine of Pearl Chinese Restaurantand team; and Chef David Wu, Culinary Consultant for Unilever Food Solutions, Hospitality Channel (Southern China). Together, they awaken the palate with exquisite technique, tracing the delicate flavors from Lingnan to the shores of Hainan in a tribute to clarity, freshness, and refined tradition.

收官之日，下午的雞尾酒品鑒會(huì)輕松愜意，而夜晚的「海島嘉年華」則將氛圍推向極致——十余位星廚坐鎮(zhèn)互動(dòng)餐臺(tái)，聯(lián)袂呈獻(xiàn)終極盛宴。壓軸登場的是千年非遺技藝「打鐵花」，鐵水騰空，星火漫天，在中央草坪的夜空下，為這段奧德賽畫下璀璨句點(diǎn)。

On the final day, the afternoon "Cocktails with Guest Bartender & Canapés with Guest Chefs" provides a leisurely interlude, while the evening "Island Gala Dinner" elevates the experience to its peak. Over ten master chefs await at interactive stations, presenting the ultimate culinary spectacle, crowned by the mesmerizing millennia-old art of "Iron Flame Fireworks," where molten iron transforms into a canopy of sparks under the starry sky on the Central Lawn.

麗思卡爾頓能夠激發(fā)靈感并帶來生命中最具意義的旅程。2025年11月21日至23日，這場風(fēng)味的史詩，靜候您的蒞臨。

The Ritz-Carlton inspires life’s most meaningful journeys.

A flavor epic awaits your presence, from November 21 to 23, 2025.