Chinese players aren't the only ones enjoying the China Open's home cooking

BEIJING -- Take a spin through the China Open's bustling player's restaurant and one thing becomes crystal clear:

Player hospitality has been an absolute hit.

"I always say the two most important things going into a tournament are food and hotel," said former No. 3 Maria Sakkari. "Facilities play a huge role too.

"Here they tick every single box."

The Chinese players have reveled in the familiar dining at the China Open. After all, it's a welcome respite after nine months of bottomless bowls of pasta and smoothies. Shuai Zhang recounted having to search for good Chinese food at every tour stop, where she would often avoid player dining due to its repetitive options.

Not so at the China Open. The affable 36-year-old from Tianjin credited her pre-match meal for her three-set win in the first round.

"Every day they change [the] menu," Zhang said. "Some tournaments, every day same, same, same. From quallies to the final, you have to stay there three weeks in the Grand Slam. You [can't] eat every day same, you know?

"Here, oh my God, before the match, I eat a big dinner. During the match, even three sets, I still feel full so I have full energy. I know I can beat her because I am still full energy.

"Very important for a player what you eat. I mean, healthy very important, but what you like is more important - for me."

The spacious dining facilities at the China Open encompass three floors, with stations ranging from freshly carved Peking duck, sushi, dumplings, and grilled-to-order meat and fish. There is a noodle and pasta bar, fresh salad and fruit buffet, and a full-service cafe slinging cappuccinos, americanos, and everything in-between.

"The dining they completely renovated and the design itself is so cool," said No. 9 seed Ekaterina Alexandrova. "Last year it was already completely fine and now this year, it feels like you're in a great restaurant. So you can relax after practices and after a match."

"For me, the China Open is getting better and better every year because every year they make new facilities, adding more practice courts, extra spaces for warm-up, for relaxing, some lounge zones. Every year they are getting bigger and bigger and trying to improve so much. I think every player can feel that because it's always getting better."

As Katie Boulter and Priscilla Hon can attest, there are culinary delights all over the Capital City. Hon was born in Australia but her family emigrated from Hong Kong. Well familiar with the Chinese cuisine, she made it a goal to get back to Beijing. This week, she successfully worked her way through qualifying and won her first WTA 1000 match in the first round.

"They have everything set up for us to play well here," Hon said. "I come from Hong Kong, so I absolutely love the food. But even for the Europeans there's pasta and western food as well. So I don't understand why anyone would have complaints."

"I just feel like everyone is so helpful. They will put themselves behind the players all the time. There's a language barrier, but they will find the way to help you. Even when I arrived at the airport, there was someone who met me right outside the gate and escorted me through security and to baggage claim. She was looking at all the baggage tags and I was like you really don't have to do this, it's way too much. People genuinely want to help you and you don't feel like you're in their way."

For Boulter, the key to falling in love with Beijing was to keep an open mind and ignore the language barrier.

"Every time I come back I feel more and more comfortable," Boulter said. "I feel like I explore more, I see the culture even more, and I absolutely love it.

"I feel like I find something I fall in love with each time I come back. I found a place last year in Beijing, which Priscilla Hon told me about, and I can't even tell you how excited I am to go back. When I have a day off I'm going to have a good coffee, a really nice croissant, and I'm going to sit there and enjoy it."

"I've been thinking about this croissant for a very long time. I've put this croissant on a pedestal. I took my team as well and they said the same thing."

Wait. A croissant?

"My team understand me, but anyone else says don't be ridiculous, Paris has the best croissants. And I say yes, Paris is the best, but this one is even better."

--- Courtney Nguyen