As the first Hyatt in Nanjing and the first five-star hotel in Yuhuatai District, the Grand WUJI Hotel, in The Unbound Collection by Hyatt is situated at the intersection of Software Avenue and Andemen Street. With direct access to Exit 3 of Tianlong Temple Station, Metro Line 1, it sits on unique resources of Software Valley, and adjoins the large commercial complex Yuhua Keting and Ziyue Plaza. It faces the 600-year-old ancient Tianlong Temple and the Brunei Park witnessing friendly exchanges on the Maritime Silk Road on the west, overlooks the ecological oxygen bar Jiangjun Mountain and the famous Chinese Buddhist mountain Niushou Mountain to the south, and the time-honored Dabao’en Temple outside Zhonghua Gate to the north.

The project base covers an area of about 30,241 sqm, total floor area being 77,700 sqm. It is a large-scale hotel project. There are three main buildings standing in a minimalist C-shaped layout, the opening facing to the west. The south building refers to the main guest room building; the north one involves apartments, banquet hall and other spaces; the east one is the image interface to the city, assuming reception, business and catering functions; and in the center of the “C” pattern is the public space of the hotel, represented by the Shuiyuan Zen Hall, and a multi-elevation landscape courtyard. The Grand WUJI Hotel, in The Unbound Collection by Hyatt, founded by Zhuang Ziyu’s studio, took 7 years to unfold the brand concept of The Ubound Collection by Hyatt in a Chinese-style narrative way.。

In March 2016, the Hyatt Hotels Group announced the launch of a new hotel brand – The Unbound Collection by Hyatt.

The brand positioning of “The Unbound Collection by Hyatt” is to advocate a way of experience in which the brand cares for people, goes in for landscape, and returns to the inner world, integrating the local history, humanities, geography, and customs with the essence of the brand to write a unique Hyatt story. That is rather penetrating in the project of The Unbound Collection by Hyatt in Nanjing.

Home of mind and body, self-cultivation at ease

Hotel entrance

The architect’s design brings green space landscape into every corner of the hotel through vertical planting, making the overall building look as if strikingly floating.

Hotel lobby

Central courtyard

One step makes a difference. The architect took advantage of the terrain conditions to transform an existing pit, as deep as nearly 8 meters, into a spatial courtyard. As you wind your way down from the entrance, you may feel like exploring amid a secluded path in grass, and suddenly running into an extensive space. That certainly enriches spatial levels of the overall space, and echoes the design of the entire hotel.

Fed up with hubbubs of the city, I turned to lend an ear to cicadas of the homeland

Shuiyuan Zen Hall

Shuiyuan Zen Hall, a meditation center of the hotel, stands by water, allowing people to find peace of mind by water as it benefits all things without contention. The floating sense that runs through the hotel design is applied again. Does the “emptiness” of this kind intend to let us empty mind in meditation, or tell us that in this world, there is no self in every existence? The concealment of water further adds to the illusion of things, and the emptiness and purity of the management body.

Five seasons and five flavors – seasonal dishes only

There are 4 restaurants with different elegant styles in the hotel. Based on the five-season change of the traditional Chinese health concept, the chef has meticulously created five-season health recipes that incorporate the concepts of “five seasons and five flavors” and “seasonal dishes only” to provide diners the delicacy of health preservation, healing the body and mind with meals. The restaurants collect diverse ingredients from all over the world to cater to your soul and taste buds with unexpected freshness.

In the buffet restaurant on the first floor of the East Building, both the kitchen and the outer area have both used our DIRK commercial kitchen hood (the part of the outer area is above the chef on the right side of the picture as above).

The DK-UVF series is equipped with a unique UV oxidative photodegradation system, which effectively neutralizes the oil fume generated in cooking and reduces the odor compounds as well.

The “D-AIR JET Capture system” brings the miraculous “cubic ring suction effect” to kitchen, capable of reducing exhaust air volume by 30%*, to therefore save energy consumption effectively.

The D-HEF high-efficiency pre-filter can be used to effectively extract oil fume particles of more than 10 microns, with effectiveness up to more than 90%. It can not only guarantee more effective operation of the back-end UV photodegradation system, but also prevents serious pollution and fire hazards.

The SPEED deflector can effectively block ultraviolet rays, and increase the fume emission speed at the same time.

The adjustable position air supply enables chefs to cook in a refreshing and comfortable working environment, and hence improved work efficiency.

The low-speed fresh air supply system features a honeycomb hole design on the panel, achieving even supply of fresh air.

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