New Courtyard-Style Event Space Unveiled
SanyaApril 24, 2026 /PRNewswire/ — On April 19, 2026, Park Hyatt Sanya Sunny Bay Resort unveiled a new venue, “New Space,” beside the hotel’s multi-purpose sports field. The venue was inaugurated with a namesake dinner, fully showcasing its layout, ambiance, and usage scenarios.
New Space Dinner
Located adjacent to the hotel’s outdoor multi-purpose sports field, the New Space consists of a cluster of courtyards with distinct Huizhou architectural charm. The overall layout is enclosed, with corridors connecting the entrance, courtyard, and main space, forming a clear and complete flow. The corridor at the entrance serves as a prelude area, ideal for welcoming guests, signing in, and preliminary interactions. The corridors link various functional zones, naturally transitioning the scene as guests move through.
Mountains as a Backdrop, Sea as a Setting, Courtyards Infused with New Meaning
New Space Dinner Scene
The “New Space” dinner was designed around the venue. Guests entered through the corridor, passed through the courtyard, and arrived at the central dining area, with the flow transitioning gradually from open to focused. The dinner featured seasonal Hainan ingredients as the main theme, combining the freshness of seafood from the sea with island delicacies from the land. The courses were presented in a progression from light to rich, creating a uniquely flavorful dining rhythm. The natural light changes from dusk to night synchronized with the space’s ambiance, creating a harmonious interplay between time and venue throughout the experience.
Orderly Land and Sea, Flavors Unfolding Gradually
From left to right: Executive Sous Chef of Chinese Cuisine – Tea House Manager Lv Gang, Pastry Chef Jia Peng, and Executive Sous Chef of Western Cuisine Xu Maobai
The dinner was co-created by three chefs: Executive Sous Chef of Chinese Cuisine – Tea House Manager Lv Gang, Executive Sous Chef of Western Cuisine Xu Maobai, and Pastry Chef Jia Peng. Drawing on their observations and insights over more than two years, they interpreted Hainan flavors through diverse techniques, giving the “mountain and sea original flavors” a richer and more complex expression.
The dinner kicked off with visually striking appetizers: a combination of Xin’yinggang hemp shrimp and fresh sea urchin, paired with nine-year-old lily bulbs and mellow caviar, offering guests a taste of the sea’s freshness. Another appetizer featuring Meilan lemongrass pigeon and porcini mushrooms, along with tropical green mango and truffle crisps, represented the hidden treasures of the tropical island’s land.
XO Sauce with Sichuan Pepper Sauce, Xisha Coral Trout, and Chencun Rice Noodles
Among the main courses, Chef Lv Gang’s XO Sauce with Sichuan Pepper Sauce, Xisha Coral Trout, and Chencun Rice Noodles was a flavorful seafood interpretation: freshly caught Xisha coral trout was steamed to preserve its sweet original taste, paired with a secret Sichuan pepper sauce that was sweet and spicy, and complemented by smooth Chencun rice noodles. The dish featured tender fish and savory broth, presented exquisitely in a bowl.
Aged Haikou Mangrove Sea Duck
Chef Xu Maobai’s Aged Haikou Mangrove Sea Duck was a masterful Western-style interpretation of Hainan’s local produce: the dry-aged mangrove sea duck was rendered juicy, with sweet and tender duck meat paired with passion fruit and small fish sauce, full of Hainan flair. The meat was tender, succulent, and chewy.
The dinner concluded with a deconstructed Qingbuliang dessert and four handmade candies by Pastry Chef Jia Peng. The journey of ingredients also became a journey of the chefs reconnecting with the land.
A New Realm, Endless Possibilities
Park Hyatt Sanya Sunny Bay Resort was designed by renowned Belgian designer Jean-Michel Gathy. Since its opening, the hotel has continuously updated its spaces and offerings. In the first quarter of this year, the hotel unveiled indoor and outdoor multi-purpose sports fields, integrating sports into the overall resort experience. The opening of the “New Space” further adds a courtyard-style event venue, enhancing the hotel’s completeness in dining events and experiential offerings.
With the New Space in use, the hotel now offers an additional venue option beyond its original bay views, better suited for gatherings and interactions. Daylight shadows, twilight blues, and nighttime lights all hold infinite potential for the New Space’s future. The space is not just to be seen but continuously used and defined—in the times ahead, we look forward to exploring its many uses with different partners through various themes and event formats.
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