Nothing Ordinary: An Island Odyssey

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

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.

Poets of Terroir, Translators of Taste

They arrive from the azure coasts of the Mediterranean, the spice-laden rain forests, 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 (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 (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 (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 (Culinary Consultant, Unilever Food Solutions) adheres to a philosophy of passion and conscience, presenting heartfelt creations that speak directly to the soul.

Elixirs of the Soul, Set to the Rhythm of the Sea

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.

A Three-Day Journey into the Nothing Ordinary

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:

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 Asia presenting 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.

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

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 and team. 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.

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.

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 Restaurant and 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.

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.

Participation Fee:

Day 1:
21.11.2025
Poolside, Beach and Seaside Lawn, 18:00-21:30
Island Themed Welcome Dinner
598 RMB per person

Day 2:
22.11.2025
Pearl Chinese Restaurant, 17:30 – 22:00
688 RMB per person

Sand Restaurant, 17:30 – 22:00
688 RMB per person

Sofia Italian Restaurant, 17:30 – 22:00
688 RMB per person

Day 3:
23.11.2025
Scene Lobby Lounge, 14:00-16:00
"Cocktails with Guest Bartender & Canapés with Guest Chefs"
298 RMB per person

Central Lawn, 18:00 – 21:30
"Island Gala Dinner"
698 RMB per person

You can pay for the dinner via WeChat using the QR code below, or contact us for assistance at info@seaviewhainan.ru.