Pebble Beach — Chapter VI
Where Golf Dreams Meet Coastal Luxury
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Bagpipes at Sunset
A Full Day at Spanish Bay
Part of an ongoing bilingual series, this article is presented in both English and Chinese.
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English Version
That morning felt familiar.
And somehow —
that made it even more comforting.
Ken had another round waiting for him.
This time at The Links at Spanish Bay.
And we began our day the way we often did —
with breakfast at Gallery Cafe.
By then, the staff already felt familiar.
The views felt familiar.
Even our breakfast rhythm felt familiar.
And I loved that.
Routine can be deeply romantic when you’re happy.
After breakfast, resort transportation brought us to The Links at Spanish Bay.
Unlike previous rounds where I wandered off to create my own adventures —
this time I stayed with Ken for the entire 18 holes.
And I’m glad I did.
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Along the Pacific
The Links at Spanish Bay feels very different from Pebble Beach Golf Links.
It feels wilder.
More rugged.
More windswept.
The course opened in 1987 and was inspired by traditional Scottish links golf.
Designed by Robert Trent Jones Jr., Tom Watson, and Frank “Sandy” Tatum —
it was built to embrace nature rather than compete with it.
Rolling dunes.
Ocean cliffs.
Wild grasses.
Powerful wind.
And endless Pacific views.
At certain moments, we could even spot large sea seals resting near the shoreline.
They looked impossibly happy.
And very unbothered by golf.
I respected that.
The group playing with Ken was also incredibly fun.
Warm.
Funny.
Easy to talk to.
By the end of the round, we all felt like old friends.
And after 18 holes —
we were all very hungry.
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Lunch at The Tap Room
We returned to The Lodge at Pebble Beach and walked directly into The Tap Room.
No reservation needed.
Exactly what we wanted.
I ordered hot coffee.
Ken ordered his faithful Arnold Palmer.
At this point, his loyalty to that drink deserved recognition.
We started with:
Prime Rib Chili
with cheddar cheese, chives, and bacon cornbread
and
Seasonal Vegetables
For our main course, we shared:
Tap Room Burger
half-pound Black Angus burger
pepper bacon
cheddar
Ad Astra milk bun
served with fries.
It was exactly the kind of meal golfers dream about after long rounds.
And honestly —
non-golfers too.
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Shopping and Slow Hours
After lunch, we returned to our room to rest.
Then cleaned up and returned to the boutiques.
We bought souvenirs.
A few golf jackets for me.
Sweaters.
A hat for Ken.
And wandered through the resort once again.
We admired the famous 18th hole.
The surrounding coastline.
And a few nearby homes that looked like they belonged in another tax bracket entirely.
Very impressive.
Very expensive.
Very much not ours.
And that was perfectly fine.
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Sunset at Spanish Bay
As sunset approached, we returned to The Inn at Spanish Bay for dinner at Roy’s at Pebble Beach.
And then —
the moment happened.
As we walked through the lobby toward the restaurant,
music drifted through the air.
We immediately knew what it was.
We followed the sound outside.
There he was.
A bagpiper.
Standing in traditional Scottish kilts.
Playing as the sun slowly disappeared into the Pacific.
The melody moved through the sky.
Through the ocean air.
Through the mountains.
Through every person standing there in silence.
Even though many people had gathered —
no one interrupted the moment.
Everyone simply listened.
It felt sacred.
And unforgettable.
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Dinner at Roy’s
Eventually, we returned to our table.
And began dinner.
We both ordered champagne.
For appetizers:
Sunset Roll
Slow Roasted Pork Belly
Crispy Spanish Octopus
For my main course:
Huli Huli Hamachi Collar
For Ken:
Honey Mustard Beef Short Ribs
And for dessert:
Melting Hot Chocolate Cake
A happiness that never disappoints.
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The Sound of Paradise
That night, we returned to our room at The Lodge at Pebble Beach.
I was exhausted.
Happy.
And ready to sleep.
I closed my eyes.
And somehow —
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the bagpipe melody returned.
It felt like it was floating through our room.
Through the ocean outside.
Through the entire resort.
Another beautiful day had ended in paradise.
Goodnight, Pebble Beach.
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中文版本
那个清晨，
有一种熟悉感。
而这种熟悉，
反而令人安心。
Ken 那天将挑战另一座球场：
The Links at Spanish Bay。
而我们像往常一样，
先去 Gallery Cafe 吃早餐。
到了那时，
连工作人员都开始变得熟悉。
风景变得熟悉。
连早餐节奏都变得熟悉。
而我很喜欢这种感觉。
幸福中的日常，
本身就很浪漫。
早餐后，
resort shuttle 带我们前往 The Links at Spanish Bay。
这一次，
不像之前我去独自探索。
我全程陪伴 Ken 完成了18洞。
而我很庆幸自己这样做。
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太平洋边的球场
The Links at Spanish Bay 和 Pebble Beach Golf Links 很不一样。
它更野性。
更粗犷。
风更大。
1987年开放的它，
灵感来自传统苏格兰 links golf。
由 Robert Trent Jones Jr.、Tom Watson 和 Frank Sandy Tatum 共同设计。
滚动沙丘。
海岸悬崖。
野草。
海风。
以及无尽的太平洋。
有时，
我们甚至看到海边那些胖胖的海豹安静晒太阳。
它们看起来非常快乐。
并且完全不在意高尔夫。
我很尊重这种生活态度。
Ken 同组球友也非常有趣。
热情。
幽默。
很好聊天。
18洞结束时，
大家都像老朋友一样。
当然 — —
我们也都饿坏了。
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Tap Room 午餐
我们回到 The Lodge at Pebble Beach，
直接走进 The Tap Room。
无需预约。
完美。
我点热咖啡。
Ken 点 Arnold Palmer。
他对这杯饮料的忠诚值得被表彰。
我们点了：
Prime Rib Chili
Seasonal Vegetables
主菜分享：
Tap Room Burger 配薯条。
这是高尔夫之后最完美的食物。
非高尔夫人士也同意。
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购物与慢时光
午餐后，
我们回房休息。
整理。
然后再次去购物。
我买了几件 golf jacket。
Ken 买了毛衣和帽子。
我们继续在 resort 散步。
看第18洞。
看海岸线。
看附近那些价值数百万美元的豪宅。
非常壮观。
非常昂贵。
非常不属于我们。
而这完全没关系。
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Spanish Bay 落日风笛
傍晚，
我们再次前往 The Inn at Spanish Bay，
在 Roy’s at Pebble Beach 晚餐。
然后 — —
那个时刻来了。
当我们穿过大厅时，
风中传来了音乐。
我们立刻知道那是什么。
我们追随着声音走到户外。
一位穿着传统苏格兰短裙的风笛手，
正站在落日下演奏。
音乐飘向天空。
飘向海洋。
飘向远山。
飘向每一个安静聆听的人。
周围明明站满了人。
却没有人打破那份宁静。
那一刻非常神圣。
也永生难忘。
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Roy’s 晚餐
随后我们回到座位。
开始晚餐。
我们都点了香槟。
前菜：
Sunset Roll
Slow Roasted Pork Belly
Crispy Spanish Octopus
主菜：
我点 Huli Huli Hamachi Collar
Ken 点 Honey Mustard Beef Short Ribs
甜点：
Melting Hot Chocolate Cake
永不出错的幸福。
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天堂的声音
那晚回到 The Lodge at Pebble Beach 房间后，
我非常困倦。
也非常快乐。
闭上眼睛后 — —
我仿佛再次听见那段风笛声。
它像漂浮在房间里。
漂浮在海面上。
漂浮在整个 resort 上空。
又一个天堂般的日子结束了。
晚安，Pebble Beach。
