Debra Li debra_lidan@163.com SOME 200 guests and hotel staff gathered at the outdoor terrace on the fifth floor of the Hyatt Regency Shenzhen Airport on Monday evening to mark the hotel’s third anniversary. Philip Yu, a senior official with Hyatt Hotels Co., thanked the loyal guests and hardworking staff for the hotel’s thriving business that persisted even during the difficult time of the COVID-19 pandemic. Making the best of its unique resources and proximity to the Shenzhen Bao’an International Airport, the hotel not only appeals to traveling passengers with its comfortable rooms and delicious food, but has also won the hearts of families who bring their youngsters to airplane-themed birthday parties and fun events. “Last year, the hotel was voted the best airport hotel in China and in Asia, as well as the world’s second-best airport hotel,” Yu said. The gala feast included an impressive solo dance, songs and a fashion show of the brand Maryling for guests who enjoyed a buffet dinner that showcased the best of the cuisine from various Chinese regions. Chefs with Hyatt hotels in Hangzhou, Hefei, Changsha, Changchun and Shenzhen were invited to present the must-have dishes of those cities. Dallas Cuddy, executive chef of Park Hyatt Shenzhen, was invited to oversee the preparation of the dinner. The hotel’s pastry chef Lee Jaejin also hand-prepared the birthday cake for this special occasion. At transparent kiosks set up at the corners of the terrace garden, guests tried such unique dishes as shrimp cooked with Longjing green tea, stewed pork named after Song Dynasty (960-1279) poet Su Shi, Hakka salty chicken, roasted piglets served with caviar, hot chilly fish head and tofu made of fermented black sorghum. Especially tasty was a dish of Huizhou cuisine brought by Hefei chefs. The smelly mandarin fish, despite the name, is famous for its good taste and aroma. | 