Description Retreat to the "Oriental Hanging City" and attend an elegant autumn night banquet crafted by three master chefs. Conrad Chongqing is nestled in Nan'an, weaving its spatial narrative along the warp and weft of "Mountain, Momentum, Pavilion, Sequence." Bare-eye 3D digital art flows like shimmering light through the public spaces. Floor-to-ceiling windows act as natural frames, mounting the mountain city's days and nights within a single room. The true protagonist of this evening, however, awaits high above—on the 53rd floor in the clouds. One Banquet | "Yu-Min Mountains & Sea · Autumn Sequence" Star Chefs Collaborative Degustation Dinner This is not merely a meal, but a gustatory voyage that sets sail from Chongqing's mountain city—crossing ridges, riding the wind, and arriving at harbor. The menu is jointly curated by three star chefs, with "autumn sequence" as its timeline. Twelve flavor profiles thread the needle, stitching Chongqing's micro-regional terroir and Fujian's mountain-and-sea bounty onto the same table—opening with Cold-Brewed Yongchuan Xiuya and closing with the bespoke cocktail Deep in Emei. Deng Zhixue | Chef of Yu Chinese Restaurant, Conrad Chongqing | The Roots of Old Mountain-City Flavors A native of Changshou, Chongqing, Deng entered the industry in 1998 and trained under Pan Lian, an inheritor of Chongqing's intangible cultural heritage. He honed his fundamentals in his early years away from home, and upon returning to Chongqing, devoted himself to reviving traditional Chongqing classics such as Hechuan sliced pork, Jiangjin sliced pork, and sesame-ball meat. Drawing inspiration from daily life, he reads the essence of Chongqing's cuisine with keen perception. "Rooted in the local, yet not confined by it" is the undertone of his stewardship of this feast. He strives to reconstruct the authentic skeleton of Chongqing's old dishes, ensuring every plate traces back to a distinct micro-regional terroir. Zeng Haoqi (Nick Zeng) | Chef of Fu Cheng Chinese Restaurant, Waldorf Astoria Shanghai Qiantan | The Fresh Edge of Fujian A native of Quanzhou, Fujian, Zeng has devoted eighteen years to Fujian cuisine. Under his leadership, Fu Cheng earned a place in the 2026 Jiangsu-Zhejiang-Shanghai Michelin Guide. He brings a new precision to "freshness"—where the clear, delicate notes of Fujian cooking collide with the mala heat of Sichuan and Chongqing, opening a fresh window in the language of flavor. Yang Yanbin (Justin Yang) | Guest Star Chef | Barrier-Breaker of New Fujian Cuisine Recipient of the 2024 Chengdu Michelin Young Chef Award, champion of Who is the Top Chef, and runner-up of One Meal Becomes God. He specializes in deconstructing and reassembling traditional Fujian dishes, letting seafood borrow the soul of Sichuan spice. He is a rare representative of his generation—one who possesses both national renown and a rock-solid technical foundation. The numbing of the mountain city, the freshness of Fujian, and the boldness of the new school—all converge on this table. The autumn sequence has its season; mountains and seas know no bounds. [Yu-Min Mountains & Sea · Autumn Sequence] Full Menu [Departure] Cold-Brewed Yongchuan Xiuya / THECHUAN Pure Malt Whisky Chilled Hairtail in Red Chili Oil | Green Crispy Cup with Hairy Crab | Chicken with Caviar and Sand Onion | Sliced Tibet Highland Pork | Moringa Shoots with Black Beans | Baby Mustard Greens with Charred Chili | Crispy Lotus Root with Chili Oil | Tongnan Cold Jelly Noodles [Crossing the Mountains] Crispy Pigeon with Sichuan Pepper [Riding the Waves] Chicken Custard in Clear Broth & Fish Maw [Arriving at the Harbor] Sichuan Black Tea | THE CHUAN Smoked Chinese Single Cask |Quanzhou Beef Short Rib | South African Abalone | Taro Bun | Swimming Crab | Dahongpao Sichuan Pepper | Lamb Ribs | Crispy Rice Cracker | Minnan Satay Boiled | Mountain City Pickled Cowpea | Patchouli Squid | Soft-shell Turtle | Pea | Pork Intestine | Whiptail Fish | Green Sichuan Pepper | Geleshan Spicy Crispy Chicken | Hot & Sour Eel Crystal Vermicelli | Chestnut | Pumpkin | Lotus Root | Sipunculid | Muscovy Duck | Litsea Cubeba | Tofu | Rock Frog | Homemade Chili-cured Topmouth Culter | Mapo Tofu | Oyster | Rice | Pea Shoots | Preserved Mustard [Starry Night] CHUAN's Cocktail Handmade Rice Cake | Fujian Peanut Soup A total of 2 sets of this product are provided for Hilton Honors members to bid on. Each experience package includes: 1) 1-night stay in a King Deluxe Room City View at Conrad Chongqing (including breakfast for two the next day). Check-in is strictly limited to November 6, 2026. 2) Yu Chinese Restaurant at Conrad Chongqing (Terroir Table | Star Chefs Collaborative Degustation Dinner for two). Dinner time: 18:30 - 21:00 on November 6, 2026. Dinner location: Yu Chinese Restaurant, 53rd Floor of the hotel. The package activity is valid strictly for use on November 6, 2026. Package redemption deadline: November 3, 2026. Package validity: Strictly valid