Nestled in China's tropical Haitang Bay is internationally renowned architect André Fu’s latest creation: Yu Cun at the new Grand Hyatt Resort. Basking in the reflection of the Hainan resort’s extensive lagoon, the two-story restaurant is an informal yet refined dining environment featuring three intimate dining rooms and eight stand-alone private pavilions. Inspired by the traditions of the local fishing villages, Fu has created an exceptional restaurant that is ethnic in spirit, yet contemporary in experience.

AFSO, the Hong Kong based design team established by Fu in 2000, designed Yu Cun to take guests on a unique journey through the floating homes of the local Dan minority. Theatrical styling draws diners across a sequence of slate paved wooden bridges and winding paths to encounter the main dining pavilion where Fu has created a vast interlocking timber scaffold installation, spiritually akin to the bamboo structures of traditional fishing huts.

Fu’s trademark aesthetic of relaxed luxury is depicted through the clever use of distinct textures within the dining spaces; a palette of earthy oranges, plum aubergine and sand has been used throughout the spaces. An array of bespoke pendants woven entirely of authentic straw threads, as well as feature backdrops composed entirely with a collage of Chinese cabinets have also been layered into the visual journey. Material-wise, Fu has deployed a rustic palette of natural cleft beige marble blocks and smoked oak.

The journey continues through the pavilions which feature bronzed bamboo, bespoke rock glass lighting pendants and woven-rattan panels. Fu has succeeded in evoking the impression of visiting a Dan family for dinner, enjoying the fresh catch of the day with tranquil views of the resort as a backdrop.

The restaurant’s cuisine reflects this desire for authenticity offering local cuisine that includes the finest seafood, classic Shanghai appetizers and Cantonese, Dongbei and Sichuan main dishes.

A pioneer in design and innovation, André Fu has created beautiful spaces for some of the most recognizable names in hospitality and retail over the past 16 years including the Four Seasons, the Shangri La, the Berkeley and the Upper House. Talking about his most recent work, Fu said:

“I wanted to re-invent the spirit of an authentic Water Village at Yu Cun, and it has been an exciting challenge to create an authentically intimate Chinese dining experience within the landscape of an incredible, plush lagoon. We have designed a destination where diners will be able to enjoy authentic Chinese cuisine whilst being emotionally transported to a bountiful fishing village set on the edge of a tropical rainforest.”