history of catering to the rich and
famous.
ROOMS
The 9.6ha resort has 17 suites and
13 villas in the main building and
around the estate’s lush gardens
and a man-made lagoon.
I stayed in a Junior Suite
(pictured) in the main building,
which had a living room, bedroom,
open-style bathroom with walk-in
closets and a capacious verandah
which became the spot for me
each early morning to enjoy the
peace and silence and beauty of the
estate – its immaculate lawns and
gardens, 50m-long infinity pool,
private white-sand beachfront.
In-suite amenities? Seemed to
me their motto is ‘give quality and
be generous to a fault’: Bang &
Olufsen TV and sound systems,
iPads with pre-loaded movies,
Apple TV, free fast Wi-Fi, free maxi
bar stocked with craft beers, soft
drinks and European chocolates,
a well-stocked wine cellar, coffee/
tea-making facilities, plush Ploh
bed and bath linen, essential
oils for the bath, personalised
stationery (I didn’t realise I missed
those) and, much to my delight, a
great selection of books in-room.
And each day, they sent up more
chocolates and cookies. I never
enjoyed staying in a room so much! vintage wine with an experienced
and entertaining sommelier guiding
me through the various choices.
FACILITIES
Breakfast on the terrace of The
Dining Room was a highlight.
Truffle-scented eggs, Gorgonzola
cheese, artisanal breads, cold-
pressed juices. It’s also where I
dined each evening because I loved
the setting, although I did wish the
resort would illuminate its beautiful
pool and gardens more at night.
The dinner menu offered mod-
ern European and South-east Asian
fare, plus I could order from The
Tasanee Grill which serves Thai.
Food, without fail, was gastrorgas-
mic each time. I would return to The
Sanchaya just to eat the lava stone-
grilled Berakit Lobster marinated
with lemongrass and Thai spices,
served with chef’s special sauce.
For a 30-room property, The San-
chaya is unbelievably complete in
its F&B offerings. The Bar, recreating
a late-1800s explorers’ club, offered
bespoke cocktails, rare spirits and
liquors, and a cigar menu. Another
well-designed room, The Salon
and Library, was full of interesting
books; it also housed The Decanter,
where I enjoyed gourmet cheese and SERVICE
Not only did The Sanchaya have
the hardware, it had the software to
match. Under the watchful eyes of
estate manager Magnus Olovson – he
the torchbearer on how to charm and
please guests – the local staff were
competent, confident, cheerful and
‘can-do’. Super staff all round.
I wish I could quibble on a fault,
alas there’s none, beyond my petty
opinions that there should be more
spotlights illuminating the pool at
night; or that my bathroom would be
perfect with two lavabos, not one.
VERDICT
Legendary hotels are created over
centuries but The Sanchaya rises as a
legend overnight. Magic.
Name The Sanchaya
No. of rooms 30
Address Jalan Gurindam Duabelas
Plot 5 Lagoi Bay P. Bintan
Kep. Riau 29155 Indonesia
Contact
Tel: 62 (770) 692 200
Email: reservations@thesanchaya.
com
Website: www.thesanchaya.com
TTG Asia luxury | May 2018 39