From location to execution and ambience, Pimalai Resort & Spa offers a unique experience in every aspect. Situated in between an untouched hillside of lush tropical forest and the clear Andaman waters, this genuine landmark is now taking the next step towards the future with a glamourous face life and a broadened wellness concept. The one holding the reins is Pimalais new General Manager, the Frenchman Patrice Landrein, a true devotee when it comes to guest relations and sustainability.

A small slice of heaven. That is possibly the best way to describe Pimalai Resort & Spa on Koh Lanta south of Krabi in Thailand. Currently the only resort on the island having received the official 5-star certification, Pimalai has established itself as the number one property, with top rankings on a majority of travel review platforms. That says something. Built on a splendid piece of land with hills and lush tropical forest, and direct access to a 900 meters pristine sandy beach, you are sure to fall in love with nature. As well as the ambiance, one might add. Arriving at Pimalai, you feel like coming home, which is one of the reasons why they have so many recurrent guests, more than 40 per cent during the high season, as well as long stayers. Member of the hotel community Small Luxury Hotels, Pimalai has now commenced a major renovation, bringing it to the world and inspire future travel.

Committed to environmental conservation
The global demand for more genuine travel experiences and hotels with a strong commitment in preserving the environment continues to be a strong travel trend. Pimalai Resort and Spa has since its inception in 2001 been strongly committed to environmental conservation and community engagement. For instance, they participate in the education of sustainability at the local schools on the island raising awareness about ocean pollution, which is one of the biggest threats to the pristine ecosystem around Koh Lanta.

Heading the hospitality execution and continuous development of the resort is the new general manager Patrice Landrein. Having worked for some of the most prestigious international 5-star hotels all over the world before moving to Asia, including Plaza Athénée in New York, Savoy in London, Hôtel de Crillon and Vendôme in Paris, he brings a wealth of experience to Pimalai. His particular areas of expertise include hotel renovation and sustainability. His plans are to increase the sustainable aspect, and to deliver even better customer services, implementing new concepts.

– Sustainability is very important for us. We are very pro-active in preserving the environment, and protecting the interests of the local community. For instance, we have no plastic on the property and we only use electrical vehicles. We also put a lot of effort in education, as we need to change the behaviour of people and communicate the importance of sustainability. People are very happy to see what we are doing at Pimalai. However, although Koh Lanta has got the best quality of air and sea water in Thailand, this is something we all need to continue focusing on. Properties like ours have an important job to do. Things have already changed a lot here in this region, and it will change even more in the coming years.

In what way are you involved in the local community?
– Besides hiring personnel, we are much focused on supporting local businesses. For instance, we help the schools by educating and involving them in recycling and sustainability. And we clean the beaches around the island. As Koh Lanta is a tourist island, we must, unfortunately, purchase most things from the mainland. All our main suppliers are in Krabi. But we have our own organic garden on the property, and our owner has got the biggest organic farm in Thailand and we will be working more with ingredients from there as well as from local suppliers.

Being in Thailand, how have you worked in order to understand the culture of your team?
– My management style is much about onboarding and encouraging people. You don’t manage Thai people like you manage Vietnamese or Swedish or French. Thai people are very focused on the family spirit. It’s all about empowerment and giving the ownership to the staff. If they feel that they own the product, both they and the property will prosper. When you see that we rank number one on different comparison platforms in terms of customer satisfaction, it is really a confirmation that we are working in the right way.

How do you make sure to you pick up on comments, complaints or suggestions from the guests?
– We use the guest satisfaction tool Revue Pro. Within 24 hours after a guest has arrived, he receives a quick survey to check that everything is okay with his room. Secondly, one of the first things I implemented, was the position of guest relations managers that go around the property and connect with the guests. Finally, after the stay we also send out a survey. If it is good, we kindly ask if the guest could provide us with a review on TripAdvisor or Google review. I’m actually very impressed with the high number of satisfactions reviews we get. But again, we are very close to the guests. As for myself, I try to go to our two breakfast rooms in the morning and to the happy hour at night to greet the guests.

Right now, we are going through a very difficult time with the Covid_19 pandemic. How has it affected your business and how are you managing the crisis?
– We were doing quite well until the 15th of March when Europe started to shut down. It was high season for us with normally many European guests. As soon as they started to shut down it turned out a disaster for us. Now, Thailand too has shut down although we do not have many cases of the corona virus, it is more as a means to protect us for the future. We have been in the industry for 18 years; the property has been quite successful and we have good owners. They don’t expect the hotel to be profitable at all times. We reinvest every year. This means that we can manage the situation if it doesn’t last more than four months. We are also supported by the Thai government. So, together with the owners we decided to speed up the renovation while we are closed.

Tell us about that, what will the renovation include?
– Originally, we were supposed to fully renovate 20 hillside ocean-view villas, in the end we decided to renovate 39. We have already renovated our 64 deluxe rooms, which are now absolutely exceptional with a mix between modern and traditional. In the villas we are now focusing on renovating the bathrooms, taking them from old style to modern in order to place the hotel in a new era. The bedrooms are already beautiful, and together with the new bathrooms it is going to be fantastic. The materials we use is a mix of wood and tile and we try to work with local craftsmen. But we have to work quite fast as we don’t know when we can re-open.

What is your view regarding the pricing for Pimalai for the coming year, with the pandemic in retrospect?
– When the window is open again, I want to be first out. We are facing a big shift and how the behaviour of the customers is going to change. I believe we have to focus more on the local travellers from the Asian continent, as that the airfares are going to be higher. From Europe we will probably see more and more upscale travellers which really is our segment. As for the pricing, it’s too early to say. Simply because we don’t know. But we can expect a big change. It will never be like before because people will focus more on travelling sustainably.

What are your plans for the future after this historical shift? 
– We are definitely going to change our approach in terms of our gastronomy. We are implementing a wellness concept with an organic menu, creating a package with focus on food, yoga, meditation, and a nice spa program. I like the mix of Chinese medicine and the Mediterranean diet, so we are going to do something very special and unique. After the quarantine that many families have lived through, I think families will be even more united, which means that we will also be focusing more on family activities, where the parents will be able to share time together with the kids, like joint cooking classes. 

More and more travellers are seeking genuine experiences, for instance staying at resorts that focus on gastronomy. How have you incorporated that in your offer at Pimalai?
– We have many guests coming for the food. Currently, we have four different restaurant options; Rak Talay on the beach with a mix of western and seafood. Spice and Rice which is a Thai fine cuisine restaurant. Seven Seas, our gastronomy restaurant which is simply amazing. We are right now improving the wine list with fine wines and organic wines. Out of these three restaurants, one is number one on Tripadvisor, one is number two and one is number four. And finally, we have the Banyan Tree Poolside café. The Michelin Guide is supposed to come to Krabi sometime next year and I really except to be one of the best tables in the region next year. So, we have started to step up. Our main goal is to make our guests happy, but receiving a Michelin star is of course a target for our staff. As for dealing with allergies and food intolerance, we have a questionnaire before the guests arrive where they can tell is about their allergies and food intolerances. If they don’t, we ask upon check-in. We also have small signs at the restaurants stating if the food is gluten free or vegan and etcetera. Vegetarian and vegan food is being incorporated more and more on our menus. I travel a lot and always try to see what the trends are and how we can adapt it to our concept, and also dependent of the segmentation. 

Your personal gem at Pimalai?
– I would say Rak Talay, our beach restaurant. If I only had two hours to spend here, I would go there and have great seafood and a glass of very good white organic wine!

FACT BOX:

Background (in brief): Born in Brittany, France. Began a hotel apprenticeship at The Ritz in Paris in his early 20’s. Has held a wide range of operational roles at various international hotel brands and resorts in France, United Kingdom, the United States, the Caribbean and Vietnam, before moving to Thailand in 2016.

Dreams about: A third Michelin star! And opening a hospitality school in Krabi for poor kids, this is actually my real dream!

For more information: Pimalai Resort & Spa
Visit: Pimalai Resort & Spa

The luxurious resort has introduced a specially curated guest experience offering the time and space to empower one’s awareness of wellbeing and enrich the mind, body and soul. 

Discover a new and improved sense of wellbeing at the brand-new Banyan Tree Wellbeing Sanctuary in Phuket. Featuring an intimate enclave of 12 eco-sustainable pool villas, nestled within lush tropical gardens, each villa features a 17.5 sqm swimming pool with whirlpool, surrounded by generous movement practice and sunbathing area, the stunning sanctuary is designed to empower individual’s wellbeing potential. 

Whether guests are looking for a peaceful getaway, a rejuvenation plan, a detox holiday, or simply to take the first steps in wellbeing, master therapists and residential practitioners are on hand to help curate bespoke treatments and wellness sessions, including massages by Banyan Tree Spa, naturopathy, wellness talks, herbal workshops, meditation and guided detox or fitness programmes.

Aiming to grow and nurture each individual's wellbeing potential, the Banyan Tree Wellbeing team works closely with each guest by encouraging the practice of self-care through rituals, nature and culture. The concept is set to enhance the overall health by following essential rituals, highlighting most importantly sleep. The wellbeing sanctuary experience is expertly crafted to ensure restful slumber with the unique services such as daily massages, patent lighting, binaural music and organic cotton bed linen, supporting the body’s natural rejuvenation process overnight.  Elevating the experience, the luxury accommodations feature an alarm clock that mimics sunrise and the early morning nature sounds for an organic, natural wake up.

Guests can choose from 50 dynamic wellbeing activities daily as part of their custom-made plans, each designed to benefit mental and physical health in the comfort of the brand-new wellbeing centre which includes the very first white room in Thailand. Signature experiences include Muay Thai, Thai Boxing, Spinal Stretch, Body Tension Release, Positive Resilience, Nutrition for Vitality, Thai Herbal Therapy, Core Pilates, Yoga, Posture Alignment, Hydro Movement and Mindful Meditation. 

Combining distinctive restaurants alongside captivating scenery, a stay at Banyan Tree Wellbeing Sanctuary will delight foodies and health and fitness enthusiasts alike. Balanced dining is available across all of the restaurants and guests also have the option to receive in-villa nourishing snacks and fruits, organic coffee and healthy beverage options suitable for gluten-free, vegetarian and vegan diets. On top of this, detox food plans and cultural cooking classes are provided to help guests extend the wellbeing journey beyond their stay.

About the wellbeing pool villas
Guests can embark on a journey of physical and mental awareness at Banyan Tree Wellbeing Sanctuary and relax in their very own Wellbeing Pool Villa. Nestled within lush tropical gardens, each villa features a 17.5 sqm swimming pool that comes complete with a whirlpool and sunbathing area. In addition to a spacious day bed and oversized bathrooms, the bedroom is fitted with luxurious organic cotton bed linen, patent lights and binaural music to enhance sleep experience. In-villa wellbeing amenities include an organic mini bar and tea, sustainable coffee, personal yoga mats, exercise bands and singing bowls for private practices. 

Inclusions:

• Arrival Wellbeing Consultation per guest per stay 
• Daily Balanced Breakfast & Afternoon Nutrition Platter 
• Unlimited access to 50 different wellbeing activities per week 
• 60-minute massage per guest for each night of the stay 
• Nightly Rest Rituals 

Banyan Tree Phuket is committed to offering an exceptional experience by adhering to a holistic approach to the mind, body and soul. Whether guests with to indulge in a meal at one of the many delectable dining venues or unwind at the beautiful spa, everyone will find something to excite them at Banyan Tree Wellbeing Sanctuary.

Download Wellbeing activities timetable

Unique locations, impeccable service and praised restaurants. Premium resorts combine the best of all worlds, where every detail contributes to an unforgettable experience. At Heritance Aarah, special attention is given to the palate, where guests embark on a culinary journey with unparalleled restaurants. Behind their gastronomical success stands Bjorn Van Der Horst, a true devotee when it comes to cooking and guest relations.

Luxury resorts are not about the price tag; they are about the feeling – and more often about what is served on the plate. In times where travellers seek more genuine experiences, many decide to follow their taste buds when choosing destination. At Heritance Aarah, part of the Aitken Spence Hotels Group, the resort management have taken the culinary experience to the next level. This brand-new luxury resort in the Raa Atoll features a unique offering in terms of gastronomy with as many as ten drinking and dining options, designed to perfection by a two-time Michelin star chef along with a team of some of the very best in the industry. 

During 2019, Chef Lalith and his team also won 19 Gold Medals in the Maldivian Culinary Challenge, which clearly manifests their excellence and devotion. Such success doesn’t come without passionate people like Bjorn Van Der Horst, Vice President of Food & Beverage. Previously an acclaimed Michelin starred chef himself, he learned his craft in the kitchens of some of the world’s most famous chefs, including Joël Robuchon and Alain Ducasse. Having worked at some of the most prestigious restaurants, such as The Greenhouse in London and Soneva Fushi in the Maldives, where he created some of the most successful restaurant concepts and F&B experiences in the Maldives and South-East Asia, Bjorn Van Der Horst now dedicates his time to develop the Aitken Spence Hotels hospitality philosophy.

– We focus mainly on being as real and true to what is expressed on the label or concept of each dining experience. The key is to define a clear dining and drinking experience in each of our multiple outlets and staying true to them. Guests know and feel when something is genuine and I truly believe that we have accomplished just that at Heritance Aarah. True, real and genuine hospitality. 

Heritance Aarah managed to win 19 gold medals at the Culinary Competition in Male in 2019. How did you achieve that?

– Without a doubt it’s due to a wonderful team of hugely dedicated and passionate individuals that consistently embody our vision and philosophy and take each task with tremendous pride and a joy to serve and please. Those kind of accolades and recognitions from peers are important. However, I admit that they also push the bar higher in terms of guests’ expectations and those are the hugely important ones to please. 

Were there any special trainings or preparations for Chef Lalith and his team?

– Yes indeed. But mainly to stay consistent and true to the rules of the game and each of the individual and team entries. Chef Lalith is also a tremendous professional who has had many years of success in the competitive field so his guidance to the team was priceless. 

What is the key to your success, and how will you work to maintain that high level of food excellence?

– By constant motivation and research to consistently improve, develop, train and innovate. Staying relevant in an ever-changing fast paced world is the biggest challenge – all whilst not losing the essence of our identity and integrity. Our main focus is that it should be easy for the guest, which is why we offer several different dining possibilities at the resort. For instance, we have a classic international dining venue that serves breakfast, lunch and dinner with ever rotating menus and offerings in a buffet format. There is our Parisian brasserie style Ralu, where one can indulge at any time of the day. Baani serves all day in a similar spirit as Ralu but with a slight Middle Eastern vibe. In the evening our beach restaurant Ginifati opens up, a true foot in the sand experience serving a menu based mainly on freshly caught seafood and grilled fish. Adding Ambula and Haatha with their specific dedications, Maldivian cuisine and fine dining street food, guests are all set for a fantastic culinary experience during their stay.

What are your specialties when it comes to food and beverages?

– Re-interpreting the classics. Real and true food and drinks focused on great ingredients and cooked and served with heart. My own favourite Maldivian dish at Aarah is the revisited Garudiya, a clear fish broth that is truly exceptional. 

How do you deal with requests regarding allergies and food intolerance?

– With a great deal of respect and understanding. We are open to all and every dietary restriction that is presented to us, whether its religious or medical. Our teams are educated on all of the various allergies, religious restrictions, afflictions, diet trends, wellness eating trends and forever evolving fashions, so that we are able to adapt, suggest alternatives and find creative solutions to ensure that our guests feel comfortable and confident that we will provide for their needs without fuss or confusion. In addition, our food and beverage teams work closely with the Medi-Spa team to ensure that we consistently have a healthy and balanced offering on our menus and buffets.

What are your thoughts on sustainability?

– Personally, I am hugely passionate about sustainability and environmentally conscious practices as is the company. Heritance Hotels pride themselves on keen waste to wealth management and the protection of our physical and natural surroundings. For a start, we are extremely vigilant as to the sourcing of our ingredients. Being in Maldives means that much of our products are imported, so we do our best to ensure that the base products are as green as possible. In addition, Heritance Aarah is the first fully certified LEED hotel in the Maldives. From the start we chose to build with energy efficiency in mind, in order to reduce the carbon footprint of the operation from the base and source. As we settle the operation, we are slowly implementing practices and systems that reduce and recycle waste. We will be implementing a meat free day once a week, set up workshops on waste to wealth management and the reduction of the carbon footprint of our operation and our guests, and we are looking into machinery that consumes all wet and organic waste and transforms it into clean grey water for the irrigation of our trees and plants. Sustainability initiatives are on-going and part of our Heritance monthly calendar which we will be launching shortly.

Dining goes hand in hand with wining. How have you developed your beverage programs, wine tastings and other culinary experiences?

– We have curated a wonderfully well-balanced wine list of great value and anchored in the wines from smaller wine makers and bio-dynamic and natural wines on our all-inclusive list. The big labels are also there on the reserve list. The cocktail program is super creative and executed beautifully by our beverage team. I am extremely proud of the beverage offer at Heritance Aarah, which I whole-heartedly believe is one of the best in Maldives. We also arrange tastings and will begin with wine dinners and invite wine makers to share their passion with our guests.

Looking ahead, what are your visions for the future for Heritance Aarah?

– When we created Heritance Aarah, our vision was a resort concept anchored in the Heritance values “where tradition is alive” whilst entering a hugely competitive market such as Maldives. But also to create a resort that was truly all inclusive with no surprises and where all offerings are of a very high quality without compromise or exception. For the future, we shall continue pursuing excellence and innovation, and consistently listen to our guests and improve our product as we move on. 

FACT BOX:

Background (in brief): Born in Switzerland to a Dutch father and a Spanish mother. Began a restaurant apprenticeship in his early 20’s. Head chef at Picholine in Manhattan, Gaia in Greenwich, Connecticut) The Greenhouse in London (won his first Michelin star in year 1 and then a second). Opened La Noisette in Knightsbridge together with Gordon Ramsay in 2006 (won a Michelin star within six months of opening). Opened Eastside Inn in Clerkenwell, London in 2008. Executive Chef of Soneva Fushi and later Group Chef for Soneva resorts. Part of the Executive Committee opening team of the acclaimed Rosewood London as Director of Food, Beverage & Kitchens. Dreams about: A third Michelin star! Maybe that can be after retirement when I have grown up and feel more confident and at peace.

Kamalaya Wellness Sanctuary & Holistic Spa Resort is introducing an exciting new Wellness Program, "Enriched Gut", that addresses the vital relationship between gut health and your physical, mental and emotional wellbeing. Imbalances in the levels of bacteria and microflora in the gut, as well as poor digestion, absorption, assimilation and elimination, can weaken the immune systemand lead to inflammatory diseases.
The ‘Enriched Gut’ program addresses these issues via a synergy of holistic treatments, therapies and practices including naturopathy, Traditional Chinese Medicine, Ayurveda, nutritional advice, and other holistic sessions that deeply nurture and enrich the gut. The program also includes Kamalaya’s healthy cuisine, as well as herbs and supplements that stimulate and support optimal digestive health and wellbeing. Choose from 7, 9 or 12 nights.

Signs You Need To Enrich Your Gut
There are a number of ways an unhealthy gut might manifest itself. Here are 5 of the most common signs.

1. Sleep Imbalances
Poor gut health affects production of serotonin, the mood-enhancing hormone that supports restful sleep. The human body mainly produces serotonin during sleep, so extended periods of insomnia can deplete serotonin levels and lead to chronic fatigue. 

2. Digestion Blues
A lack of diversity, or insufficient amounts of healthy bacteria in the gut microbiome creates digestive issues such as bloating, gas, diarrohea and constipation. A healthy gut supports optimal digestion which, in turn, provides us with more energy and vitality. 

3. Food Allergies
Research has shown a link between an imbalanced gut microbiome and the development of food allergies and allergies in general. More research is being conducted to try and identify which strains of good bacteria can be used to support the immune system and potentially reduce an allergic response.  

4. Mood Swings
Impaired gut function or an overgrowth of yeast or unhealthy bacteria in the gut may contribute to feelings of moodiness, depression and anxiety. In many cases, this can be improved by eating a healthy diet rich in vegetables, fruit and fibre, as well as taking regular exercise and reducing stress levels. 

5. Skin Conditions
Skin breakouts or conditions such as eczema and psoriasis have also been linked to gut health. Avoiding foods that trigger an inflammatory response can be a helpful tip for some people to manage their symptoms. Diagnostic testing that takes a ‘data snapshot’ of your gut microbiome, as well as blood tests may provide useful data to explore further options to enhance your health and wellbeing.

Foods For a Blissful Gut
One of the secrets to maintaining a healthy gut is a balanced diet containing lots of fresh vegetables, fruit and fibre. Variety is important, as the gut microbiome functions most efficiently when there are many different strains of healthy bacteria working together to support digestive health. Here are just three examples of foods you might consider adding to your diet to help keep your gut happy. 

1. Artichoke
Artichoke is a probiotic-rich vegetable that supports a flourishing gut microbiome and helps keep the bowels regular and healthy.   

2. Papaya
Papaya fruit supports optimal digestion and assimilation of micronutrients in the body due to its high content of water, fibre and a natural enzyme called Papain. 

3. Bone Broth
Restorative bone broth provides a valuable source of minerals, amino acids (building blocks for protein) and collagen which reduces inflammation and improves the integrity of the gut lining.

Watch the video about Enriched Gut - Click here
More information about the Program - Click here

Pimalai Resort & Spa, the luxury resort surrounded by nature on Koh Lanta, is inviting guests to combine their desire for fresh seafood with their passion for sustainability at Rak Talay, the stunning seafront restaurant. Nestled on the pristine shores of the Andaman Sea, Rak Talay (which appropriately means “Love the Sea”) is the resort’s signature Thai restaurant, where highly skilled chefs maximise their flavours whilst minimising their impact on the environment. With indoor and beachfront seating, this is an exquisite setting for couples, families and friends to enjoy memorable meals together.

There is no better time to experience this delightful dining destination than on a Saturday night, when Rak Talay hosts its famous Surf & Turf Barbecue Buffet. Held every weekend in August and then from October onwards, this unforgettable evening let guests savour sumptuous seafood and prime meats, all chargrilled to perfection and accompanied by a wide range of side dishes, delectable desserts, live music and a fire show. Private candlelit tables can be set up on the beach, providing an enchanting setting for romantic couples’ dinners, and Christmas and New Year’s Eve dinners are also hosted on the powder-soft sands in front of Rak Talay.
Pimalai hs a focus on sourcing the freshest and most sustainable seafood. The resort’s chefs purchase delicacies such as prawns, crab, grouper, snapper and sea bass from fishermen in Koh Lanta and southern Thailand. This not only ensures the highest quality ingredients, it also creates benefits for local communities and reduces transport-related CO2 emissions. 

To further enhance the flavour, chefs use aromatic herbs grown onsite in Pimalai’s own organic garden, including kaffir lime leaves, lemongrass, hot basil and sweet basil. Other herbs, vegetables and fruits are sourced directly from a farm run by Anurat Tiyaphorn, the owner of Pimalai, who believes passionately in organic production. 

“At Pimalai, we fully understand that we have a responsibility to protect our environment, and we are deeply committed to operating in an eco-sensitive manner. We also believe that this can be achieved while enhancing our guest experiences. At Rak Talay, we offer the most sublime locally-sourced seafood as part of our weekly seafront surf & turf barbecue. In doing so, we are helping to preserve seafood stocks, benefiting the community and enhancing the flavour of our cuisine - it is win-win-win situation,” said Franck de Lestapis, Pimalai’s long-serving general manager.

“At Pimalai, we fully understand that we have a responsibility to protect our environment, and we are deeply committed to operating in an eco-sensitive manner. We also believe that this can be achieved while enhancing our guest experiences. At Rak Talay, we offer the most sublime locally-sourced seafood as part of our weekly seafront surf & turf barbecue. In doing so, we are helping to preserve seafood stocks, benefiting the community and enhancing the flavour of our cuisine - it is win-win-win situation,” said Franck de Lestapis, Pimalai’s long-serving general manager.

The resort’s sustainable seafood programme forms part of a wider commitment to responsible operations. Pimalai has set itself a series of ambitious five-year environmental targets, including reducing its electricity consumption by 15 percent, daily water use by 10 percent, carbon footprint by 10 percent, and waste by 5 percent. It also works with leading marine biologists on clownfish release and coral propagation programmes, to help conserve marine ecosystems.

Evason Hua Hin is delighted to announce the opening of four international standard pickleball courts as part of their vast leisure offerings.

Pickleball is an entertaining, fast-paced sport that brings together aspects of tennis, ping-pong and badminton. Suitable for all ages and levels, in addition to being fun for all the family, it is easy to pick up and can quickly turn into a thrilling and intense contest. Similar to tennis, the game can be played as singles or doubles and is played using a paddle. Pickleball is played in many countries worldwide and continues to grow in popularity as players are drawn to the engaging nature of the game.

The four, full-size pickleball courts at Evason join the long list of activities available for guests to enjoy, which also includes tennis, archery, volleyball and yoga. The entire Evason team pride themselves on their competitive spirit and are always on hand to explain the rules or join in on the fun! 

The Nautilus – a privately-owned island in the heart of a UNESCO biosphere reserve – opened in February 2019 with the serious ambition of being noted as one of the leading luxury resorts in the world.  It was created for the new generation of luxury travellers who expect transformative experiences and activities that they can share with those who matter the most to them.

On 1st November 2018, Kamalaya Wellness Sanctuary & Holistic Spa is launching anew wellness program ‘Structural Revival’, designed to realign the body and improve posture in order to reduce tension, rehabilitate injuries and re-establish highest levels of function and vitality. Kamalaya’s 14thwellness program will be available for 5, 7 and 9 night durations.

Behavioural patterns in our modern lifestyles, natural ageing and trauma tend to create postural misalignments that can lead to tightness, tension, discomfort and even pain. Based on a comprehensive assessment by Kamalaya’s team of physiotherapists, naturopaths and other health professionals, the new Structural Revival Program first identifies and then addresses the underlying causes of structural imbalances. In order to deliver effective results, the team works closely with each guest, creating a personalized approach to match their individual needs.

Featuring an intelligent synergy of healing modalities from Asia and the West, the program includes specifically targeted Revival Exercises with physiotherapists as well as Pilates to strengthen the body and stabilise the joints. Holistic therapies such as Myofascial Release, assisted stretching and massages help to release and lengthen tight muscles, promote relaxation and freedom of movement. Focused movement modalities are complemented by therapeutic spa treatments and Kamalaya’s inspired healthy cuisine, which helps to manage inflammation with the goal of improving health on all levels.

 

Baros, the award-winning resort in the Maldives, has recently undergone a major identity enhancement introducing impressive changes in products and services. Introduction of a brand new website with new features including 360 tours of Baros Villas initiated the exciting new changes to Baros.

A new category of Villa accommodation has been added and branded as Baros Suites. These Baros Suites are private, stand-alone Villas providing guests with a modern, luxurious living space, complete with a spectacular, 19 ft by 10 ft swimming pool, a separate hot and cold water Jacuzzi and a secluded gazebo that features a swing with a view of the ocean stretching to the horizon.

In addition the existing Baros Water Villas, Baros Pool Villas and Baros Deluxe Villas have all been upgraded with new furniture, bright colours and high-quality materials to enhance guest comfort and improve each Villa’s elegant style.

The Baros Dining Experiences are better than ever following new designs of the Sails Bar and lagoon-side Cayenne Restaurant.

Baros has also refined the loyalty programme for returning guests, known as “Baros Elite.” Elite membership now entitles guests to free nights, Spa credits, complementary dinners and other special discounts after just two seven-night holidays at Baros.

The restoration of the house reef to its natural, pristine glory has been advanced with a new project called Coral Lines. This uses a method that is environmentally sustainable and close to nature. Fragments of coral are collected and attached to ropes hanging in the lagoon nursery which are then nurtured for one to three years before being planted directly on the reef. This hands-on method encourages the growth of corals in their natural habitat without any artificial structures.

The awards winning Pimalai ResortSpa, a member of Small Luxury Hotels of the World, has completed the full renovation of its Deluxe Rooms, Bayfront Cottages, Pavilion Suites and three huge Beachside Private Pool Villas. Beside the accommodation, the existing resort small shop has been replaced by a large retail gallery, the Spice & Rice Thai restaurant and the Rak Talat Beachside restaurant have also undergone a complete makeover. Finally, the fitness centre has been upgraded and a Muay Thai boxing academy, complete with a ring, has been added. The 5 million USD renovation plan which took 2 years to complete is part of Pimalai's on-going commitment to continuously provide first class comfort, facilities and services.

 

 

 

Milaidhoo Island Maldives has created a new exciting and romantic excursion to enjoy a luxury service in a unique setting at an isolated sandbank, ‘Sleeping under the stars’. This excursion includes Sunset Cruise with Champagne, Romantic dinner on the beach of the sandbank, Overnight stay set up at the sandbank and Breakfast in the morning at the sandbank. Memories for life..