Eat Beat

[Photo provided to China Daily]

Hainan culinary tour

2 Fresh, natural produce is integral to Hainanese specialties. Inspired by this, master Chinese chef Leung Po Lam from Yi Yang Chinese restaurant at Mandarin Oriental, Sanya has traveled the length of Hainan Island to seek the finest local produce. A diverse range of seafood thrives in the tropical waters of the South China Sea: Leung says that Hele crab, in particular, is found exclusively in the waters surrounding Wanning county. There is also distinctive land produce, such as the highly sought-after tree chickens from Wenchang city. Highlights from the menu include: Wok-Fried Hainan Hele Crab with Yellow Chilli, Wok-Fried Five Finger Mountain Wild Vegetables, and Braised Tree Chicken with Mountain Willow Leaf. Meanwhile, the resort has launched a new menu of Light Delights selections, available both at the Chinese Yi Yang restaurant and its all-day dining venue, Pavilion. It offers a balanced mix of high-quality proteins, low-glycaemic index carbohydrates and unsaturated fats. Most of the dishes are served raw or lightly cooked to conserve their natural values.

12 Yuhai Road, Sanya, Hainan; 898-8820-9999.