Shangri-La’s Sanya Resort & Spa, Hainan launches ‘Rooted in Nature’ initiative
In conjunction with Earth Day, Shangri-La’s Sanya Resort & Spa, Hainan has launched various promotions at its food and beverage outlets by offering sustainable and locally sourced items on the menu in support of Shangri-La group’s “Rooted in Nature” project, which aims to take ecological and environmental sustainability to a brand-new level. The focus of the project is to get guests involved in their food and to offer them locally sourced options 365 days a year.
To offer guests healthy and organic food and drinks, the resort’s main partner for sourcing locally grown vegetables is Hui Lv farm located just 20 kilometres from the resort.
To offer guests healthy and organic food and drinks, the resort’s chefs and Purchasing Department colleagues visited some local farms and carefully selected partners. The resort’s main partner for sourcing locally grown vegetables is Hui Lv farm located just 20 kilometres from the resort. On Earth Day, the resort also opened its own organic garden and welcomed a local experienced farmer to the team to specifically oversee the garden.
The resort also opened its own organic garden and welcomed a local experienced farmer to the team to specifically oversee the garden.
Shang Garden covers 640 square metres and offers 16 varieties of herbs and vegetables. Guests will also have a tailor-made experience that will allow them to explore the garden and use the ingredients during cooking classes.
The resort’s chefs hope that the more guests are informed on where their food is sourced, the more they will be able to fully enjoy the authenticity of the cuisine the resort offers.
Executive Sous Chef Carl Chen, a Hainan native, has made it his mission to source the local fruits, vegetables and seafood readily available on Hainan Island. Chef Chen has also engaged local breeders to supply the resort free-range poultry, beef and pork. He hopes that the more guests are informed on where their food is sourced, the more they will be able to fully enjoy the authenticity of the cuisine the resort offers.
Guests will find a variety of “Rooted in Nature” dishes at Chuyi Wutai’s breakfast buffet. Some of the daily highlights on the buffet include a daily fresh juice made from local vegetables and fruits, hand-pulled spinach noodles in a beef noodle soup and locally sourced eggs at the omelette station. Lunch and dinner guests are welcome to order a variety of clay pot dishes, which are rich in protein and made from locally sourced vegetables.
S.E.A. Restaurant
Kon Tiki Restaurant
The resort’s two speciality restaurants, Kon Tiki and S.E.A., will also permanently offer a wide selection of “Rooted in Nature Dishes” on the menu. Signatures dishes include Singaporean Chilli Crab, Steamed Scallops with Garlic and Vermicelli, and Fresh Fish with Island Spices and Banana Soufflé.
Singaporean Chilli Crab
Fresh Fish with Island Spices
Steamed Scallops with Garlic and Vermicelli
Banana Soufflé
Shangri-La’s “Rooted in Nature” initiative is part of the group’s long-term sustainability commitment. At a time when most hotels and restaurants have Earth Day “stunts”, Shangri-La offers a promotion deeply connected to the hotel’s ongoing corporate social responsibility efforts and food and beverage expertise. Shangri-La aims to be a leader in sustainable dining with a commitment to the Earth that goes beyond one day.
SOURCE: Shangri-La’s Sanya Resort & Spa, Hainan