The Sanchaya recognised as one of Asia's Top 20 Resorts by Conde Nast Traveler

The Sanchaya has won a coveted spot in Condé Nast Traveler’s Readers’ Choice Awards 2017.

The prestigious North American magazine announced that The Sanchaya was one of only 50 resorts across Asia to make the cut in its “Top Resorts in Asia” category, with voters scoring the estate 97 out of 100.

“This is a celebration of the Best in the World,” the Conde Nast Traveler Team said. “More than 300,000 readers submitted millions of ratings and tens of thousands of comments, sharing their recent travel experiences of the world's cities, islands, hotels, resorts, cruise lines, airlines, and airports - good or bad.”

Estate manager Magnus Olovson said he and The Sanchaya’s team were thrilled to be recognized by what industry critics deem the world’s most prestigious hotel awards.

“Like so many others, I fell for The Sanchaya at first sight,” said Olovson. “Its people, its design, its stunning natural setting and its exquisite atmosphere; the estate is a splendid place to be and it’s fabulous to receive such worldwide acclaim.”

All of the Top Resorts in Asia winners are featured online at https://www.cntraveler.com/readers-choice-awards/asia/asia-top-resorts.

The Sanchaya was also selected for inclusion on Condé Nast Traveler’s Hot List of Best New Hotels in the World, as well as on Travel + Leisure's IT List for Best New Hotels Around the Globe and DestinAsian's Luxe List, in 2015.

Get ready for Christmas and New Year with sublime experiences

With the season to be merry fast approaching, The Sanchaya is getting ready to pop the Champagne and celebrate with a host of exquisite events, including a bubbly dinner from the world’s oldest Champagne house.

From December 20 until January 1, The Sanchaya, a short ferry ride from Singapore, will stage the festivities including Christmas Eve and New Year’s Eve dinners, as well as caviar and Champagne evenings, a private philharmonic performance, a croquet afternoon by the ocean with rosé, strawberries and live music, and more.

“No one looks back on their life and remembers the nights they had plenty of sleep, so we will pop Champagne, eat, drink and be merry, and of course search the skies on Christmas Eve and live it up as we ring in the new year,” said The Sanchaya’s estate manager Magnus Olovson.

It all kicks off with an ‘Aroma Journey' wine tasting in the glass-walled wine cellar Decanter on Wednesday, December 20. The next evening, the estate manager will host an intimate discovery wine dinner at Decanter for a maximum of 10 guests.

It’s time for caviar served in a variety of ways, all with bubbles, on Friday December 22 from 6pm.

Provence Rosé and strawberries will be indulged to the strains of live traditional music at The Sanchaya’s manicured croquet lawn overlooking powder white sands and the ocean dotted with picturesque islands, at sunset on Saturday, December 23.

Christmas Eve begins with Champagne cocktails and yummy bites at The Bar, replete with vintage prints, antique binoculars, custom furniture and other trappings of a 19th Century Explorer’s Club. Residing guests will then move to The Dining Room, for a classic Christmas dinner, featuring roast pigeon breast risotto with foie gras and goat cheese creamy sauce, as well as pan-fried lamb rack with Italian sausage and black truffle stuffing among others.

Christmas Day will be a relaxed yet hopefully sunny affair, with sweet and savory treats on the verandah overlooking the sea as part of Classic Afternoon Tea.

The estate sommelier Jeroen L’abée will serve Champagne, whites, reds and a sweet wine with an array of cheese in Decanter on the evening of Thursday, December 28.

The Sanchaya’s festive Champagne dinner will feature Dom Ruinart white and rosé vintages from the French Champagne house established in 1729, along with Dom Pérignon, on Friday, December 29.

In a warm-up to New Year’s Eve, the Big Reds will be served along an exquisite selection of Chamber music performed by friends from the Singapore Symphony Orchestra in the estate’s Library on Saturday December 30. Very limited seating available.

The Sanchaya will begin to ring in the new year with a walkaround dinner starting with Champagnes and Chef Giacomo Turzo’s delights such as vintage port infused blue Stilton, freshly shucked oysters and ikura caviar tasting in the bar and library area.

The evening’s pièces de résistance will be served in the Dining Rooms, including black grouper quenelles with lobster sauce, samphire, grilled baby squid and salmon roe, and Wagyu tenderloin with cherry vinegar, shallot reduction, bordelaise sauce. Then a multitude of delectable desserts on offer at the Tasanee Beach Terrace, an open bar by the beach, live band and fireworks will usher the resident guests into a new vintage.

Friendly contests in pétanque, croquet and Blokart sailing will be held with mouth-watering prizes.

All of the events are for resident guests only.

Click on the Book Now button, or contact The Sanchaya on +62 770 692200 or its toll-free number 3156 3661, or email reservations@thesanchaya.com to book your suite or villa.

If you’re on a retox mission, speak to our Estate sommelier

The Sanchaya’s estate sommelier Jeroen L’abée started his career over two decades ago as restaurant manager and sommelier, working for Michelin restaurants, Relais & Châteaux in his homeland as well as in France and now Indonesia. He delights The Sanchaya’s guests, referred to as “residents”, with his wine tastings and delectable wine and cheese pairings. He has developed an exceptional Dom Ruinart Champagne menu with the estate’s Italian chef Giacomo Turzo, and is significantly expanding The Sanchaya’s collection of premium and discovery wines.

Do you have a philosophy that you believe in when setting guest service standards?

For the guest to, each and every time, experience sheer delight in discovering new wines with new people.

What is your favourite wine region and wine?

Bourgogne of course! The region makes the most refined and subtle wines in the world. Musigny would have to be my favourite wine, although last month I tasted and served at The Sanchaya a 2000 Château Mouton Rothschild Rehoboam 5L and its bouquet and complexity were remarkable.

What is a key food and beverage trend you are following for the next year?

We have recently implemented the Coravin system, which is an innovative wine technology that permits you to pour wine by the glass without pulling the cork. It involves inserting a needle through the cork to siphon wine out of the bottle without spoiling the rest, protecting the wine from oxidation. It’s genius!

For the guests, we are able to further personalize our wine and champagne experience by offering exquisite selections including Super Tuscans and French Grands Crus by the glass thanks to this technique. This also makes our wine and food pairings all the more exciting as our residents can engage in tasting and discovering more wines from around the world. It’s been extremely well received by the guests.

Do your “residents” have a favorite cocktail?

Our British guests tell us our Vesper Martini is second only to London’s Dukes Hotel, quite a compliment! Crafted from premium gin and vodka, Lillet (classic French vermouth, if you can find it…) and lemon peel, we have invested a lot of fun training and tasting into this one.

How significant are theater and experience in your craft?

Both are crucial. Essentially we are on stage and our residents must feel that we are professional and authentic. True experience fosters confidence and vice versa, and it is also a pleasure to be able to share your experience with, and subsequently foster confidence in, the upcoming generation.

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