The charming and humble hotel offered something pretty special for my family and I. Solitude, qualtiy family time and a chance to experience some very old Balinese culture.Nyepi Day, the day of silence, Balinese New Year. It is a day that shuts down an international airport annually, it’s a day were lights are turned off, and the citizens and guests of Bali retreat to their houses and sit in silence.It is also deeply relaxing. Try an imaging your city or town… erm off, not a thing on. Just silence. No cars, no background noise whatsoever save mother nature herself.

Nyepi day goes like this. The night before the day a parade of giant monsters, the Ogoh-Ogoh, graces the primary meeting points of practically every village in Bali. Fireworks, music and monsters…and one hell of a lot of noise. We do this to let the spirit world know we are here…and then the day of silence. You see, when then spirits come to find the source of all that racket they discover Bali is empty, quiet and clearly not the source of their concern. The little ruse works every year like a treat, the spirits move on and all is well in Bali for another year. Yes its completely bizarre and loads of fun.

So here we are, Alila Manggis, Candidasa, east coast Bali heading off to see the ogoh-ogoh parade. Its starts with a bunch of 5 years olds and a 45cm monster – 9 little boys in traditional clothes and wrap around sun glasses. Gnarly dude. Gradually we move onto man sized beasts and with each passing creature from the nether world not only do they become larger but more gruesome. Think Freddy Kruger and your starting to get it. The boys parading are in in a trance like frenzy and you don’t want to get to close as bamboo and limbs are whirling all over the place.

Do you remember that scene from Jurassic Park where the kids are in the car and the cup of water starts to shake…its that old saying “something big, this way, comes”. Just as you felt festivities had reach their end a troupe of ninja like musicians appear out of the shadows. There is a lull, almost as if the universe itself is breathing in, a breathe held in anticipation… a rhythmic beat punctuates the air, the cacophony is warlike and upon us is a mighty ogoh-ogoh, well over 15 ft in height this behemoth owns the street, buildings are dwarfed and 20 men, heave and sweat as they bring this lurching beast into the main area….naturally my kids freak out… and so endeth my time to check out monsters and men. So we made like a hungry family for the food, its eaten time.

Santika, Chef Santika, he gait is reminiscent of Master Yoda. Born of Bali, his skills at executing Balinese food are unparalleled. In four years of living in Bali I have never, ever, ever been so blown away by Balinese food as I was for those 6 days. I eat Indonesian meals 70% of the time, when I holiday I don’t eat Indonesian…. This time I would order two mains just to ensure I got to sample the menu. Do eat until your eyes pop, its highly recommended.

At this point you may think I am going over the top..and I am .. and it deserves every letter, vowel and ! that I can throw at it. We were positively delighted by our experience. Please understand it’s a humble, charming hotel, no bling here, just authenticity. You see the secret to Alila Manggis is the colours, they are rich and deep, and they beg you to stare in wonder. And like all great art works their colours, their visages grab you by the soul, your spirit is touched, replenished and sent smiling onto the bright new day.

PHOTO BELOW – My girls – like tigers ready to pounce:-

I…., well… not even the tardis could get me there quick enough.

Alila Villas Soori. Think exotic villas, private pools, ocean views, volcano views, lustrous green rice paddies, and endless Bali sunsets. Now put that thought to the side, lets talk food and the people who make it awesome.

Chef Moon, Korean by descent, now living in Singapore leads one of the finest Japanese restaurants in town – Mikuni. The man is a master when it comes to refining the ingredients, extracting the optimum amount of flavour, exquisite textures and a visual journey true of a fine Kaiseki meal. Savouring the mouthfuls, one at a time, and savouring the presentation, is what it’s all about.

Its hard sometimes, to find the expressions that capture the experience. Words can and do fail us from time to time. They are powerful things though and so we invent new ones periodically to capture the set of experiences that are occurring for us. Eating this food was one of those moments where the food literally existed outside the language that I have. Sea Urchin was mesmerising, the sashimi just plain stopped the table talk, all 8 of us savoured the moment and then resumed conversation. Food does not always do that, nor should it for that matter, however, when it does its genuinely brilliant. So I invented a new word, the food was dwoon

Chef Moon, the mad food master from Korea smashed out plate after plate of intricate and engaging intricacy. It was however his final dish that sealed the chef’s victory for me though. Sure the Wagyu steak  was simply incredibly, flaking before your folk even touched. Apparently it was marinating for a decade, further the story goes that the fatted, massaged cow that the steak came from was of exceptionally lineage. Its rump was royal. But no, it was not his royal cowness that closed the meal with a kapow..no it was a green tea ice cream served with a hot pistachio soup. Total dwoon.

Chefs love to play with texture, juxtaposition in a dish is not difficult nor necessarily originally, but when it comes to fire v. ice, spice v. tea, nut v. leaf, red v. green … this little dish reigned supreme.

Throughout the meal we were presented with remarkable concoctions – all sake inspired. The Naked Samurai a sake/blood orange combination, the Black Samurai – sake/sashimi and the oddly healthy feeling Sake/Cucumber martini. And when it wasn’t an unusually journey with was a selection of very fine Sake. I discovered Sake some years ago, a trip through Japan taught me much, and on this night we got a great little selection.

It was most assuredly my wife that took me home, the draw of more sake was almost too much. Alas that’s how my night finished some form of samurai sake bliss. I’ll be back Alila, I hear you are doing a Vodka/Food menu late April, consider me an attendee…

To make the fundamental bumbu spice paste, the base of so many Balinese dishes, a coarse granite mortar – more like a dish than the familiar bowl – is used and the candlenut, kencur root, tamarind and dozen or so other ingredients are gently mashed together rather than pounded. Pounding bruises and makes the paste brown rather than the desired rich golden yellow.

Balinese food is a regional cuisine, with particular techniques like the bumbu preparation, and it is not only different from other islands in the sprawling Indonesian archipelago, but it changes throughout the island.

Yet amazingly few tourists go beyond the famous roast pork babi guling and it is not always through lack of taste buds for adventure. The Indonesian Tourism Industry Association says fewer than one in five of Bali’s 3 million annual tourists sample the local cuisines.

Hotels often do not have authentic local dishes on offer and many tourists, understandably with the ubiquitous “Bali belly”, don’t trust the roadside warungs offering genuine authenticity.

The association says part of the challenge is cooking and hospitality colleges are usually equipped to teach only international menus and the local dishes, though the students and chefs know them well, haven’t been adapted for restaurants.

It’s a challenge Nyoman Santika, executive chef of Alila Manggis on Bali’s east coast, knows first hand. The resort offered some Balinese dishes on an international menu when Santika was promoted to head chef, but he has since increased the offering. Alila Manggis has also established its own organic garden, where chef Santika runs a cooking school.

“Our guests love the chance to try a lot of our local dishes and many have said it was the first time on their trip they had the chance – even if they have been elsewhere in Bali,” he says.

“There are lots of regional differences in Bali. The spices are different in different locations, the chilli or turmeric can be different – and it is completely different to other Indonesian food.”

The east Balinese rice dish often had for breakfast is nasi jinggo, cooked with chicken or vegetables, and the local fried bananas are often on the menu too.

But at Alila Manggis, in the open-air Seasalt restaurant, surrounded by a lotus-planted moat, a full east Balinese celebratory banquet or megibung is available.

Santika says the dishes are typical of those prepared for family gatherings or festivals and include turmeric-flavoured rice, fish steamed in local leaves, snake beans and chicken poached with bumbu paste and a sour salad of young jackfruit, green papaya and red bean dressed with a fragrant coconut sauce. The sate sticks, in a local spice mix, are subtly different in flavour and braised duck with banana stem is another favourite of the east coast.

Those signing up for the cooking school can start the day either fishing or visiting a nearby market – a quarter of which is given over to the leaves, flowers and fruits used in the daily offerings essential to Balinese Hinduism.

The market stalls are a visual clue to the variety of the cuisine: the turmeric store has several different baskets of the ginger-like rhizome, each a different colour and flavour. Dozens of chilli varieties are offered at another stall and garlic comes not only in different varieties but different ages – young shoots, new garlic that hasn’t fully formed and the familiar dried heads.

“Of course, even the same dish will be different if you use different varieties of the same ingredient,” Santika explains.

The bumbu paste we made in May will be different to one made in the wet season, but it is the base of our pork sate, our spiced chicken parcels – wrapped in banana leaves and grilled – and even a long pepper leaf salad.

As with many regional Asian cuisines, the dishes rely on the freshest of herbs and spices and are adapted for what is in season – or harvested or caught that day.

Santika is always saying “if you can’t get this, use that” or “this works just as well with seafood or pork”.

Sadly though, back in Melbourne, even if the ingredients can be approximated, there are few opportunities to eat in an open pavilion in tropical humidity with the smell of the herbs and spices in the dishes wafting from the gardens nearby. The batik shirt doesn’t look too good in Collins Street either.

Blogging from home ground about home ground has always been my forte, this is probably the first time I am talking about a place which is away from home, but still falls under the category of “A home away from home”. Yes, I speak about the much adored holiday destination of India –Goa. I call it home away from home not because of some strange affliction to the place which people associate with fun, holiday and drunken stupors, but because my mother was a native and the maternal side of the family are still housed there.

Visits to Goa were predominantly restricted to the various homes we have scattered in the main arteries of the city and our association with hotels and touristy places were limited and only selected for an outing over the weekend. I have stayed at many hotels in Goa from five stars with families for special occasions to old school resorts with associates and the food world association to upscale boutique hotels located on the tourist spewed beaches of North Goa, and am always thirsting to discover more as many hotels mushroom faster than you can pop a can of beer.

One such location in Goa is widely ignored and underrated, which is the South of Goa. The beaches are pristine and virgin, the waters clearer and the flora and fauna untouched except by nature. Housed near Majorda beach and pretty close to the airport, this paddy field surrounded luxury boutique hotel which has its branches spread worldwide is like a breath of fresh air. Alila Diwa, a name which resounds luxury and comfort with every possible facility made available to you, it’s imperative you don’t need to move out of that comfort zone.

Alila Diwa boasts of a quintessential Goan décor theme which runs across their vast plot of land and the resort is split into two areas, the main resort area with its infinity pool (overlooking the paddy fields, a fair change from beach facing properties) and a host of cuisine specific restaurants such as Spice Studio, Edge Bar (the well stocked bar by the pool) and VIVO the buffet styled dining space offering a wide variety of cuisines ranging from local to south east asian. The second wing is the Diwa Wing, this is ultra luxury, close to their exclusive in-house spa and has its own pool (albeit not an infinity one but on the bright side has a Jacuzzi) and a fine dining restaurant called Bistro.

I not only had a chance to explore all the restaurants but also meet with the individual chefs who control each of these spaces, what was exciting is that each of them had imbibed the restaurant they were controlling as their own and gave me a perspective of interacting with them at a less commercial level and coercing them into spilling out local secrets and their signature dishes which were synonymous with their space. Meeting with Alila Diwa’s Executive Chef – Chef Ashish Deva who brings with him 17 years of experience in the food and beverage sector, was an exciting opportunity. Young, passionate and over and above being talented he exuded the vibe one expects of anyone working (or partying) in Goa. He controls the restaurants along with his team of chefs who are each, individually responsible for the dishes in the restaurants and he indulged me in a one to one cooking session at the end of our stay which has been given justice too by being captured on video, for the first time on Nonchalant Insider. A true treat at the end of this post so watch out for it.

I will go on to introduce some quirky, some homely and some really cool chefs as per the signature dishes in their respective restaurants, it truly was an experience worth looking forward to and being stated visually and by palate.

We started off at the Edge Bar, overlooking the enchanting infinity pool which is a haven for tranquil and relaxation. It was curious when Alila Diwa’s GM (Vikram Aditya Singh) himself learnt about my preference for gin and the fact that I kept mooning over how the clear blue waters of the pool merged with the speckled blue sky, within minutes I was sipping on his signature hand stirred cocktail, which he proudly names the Glacier Blue Martini. It reflected his style, the ambience I was currently parked in complete with the colors we associate a holiday with, this was one cocktail which turned out to be my favorite. He was kind enough to part with the recipe, quite simple a well stirred, Bombay Sapphire Gin, Martini Bianco, Blue Curacao and Vodka. The key here was to add the right amount of blue curacao to it to make it look an azure blue and not candy blue.

The Edge Bar turned out to be quite a hangout place with fantastic appetizers and a chilled out menu and two of the coolest chef’s who truly belong in a place like Goa.

Chef Sharad Saurabh and his colleague Ankur Gulati conjured up this delectably plated Foie Gras lollipop appetizers which were served in unique gunny bags filled with rice (from the paddy field maybe?) and garnished with the flora and fauna of the place, served up conveniently with truffle popcorn, this dish was a sheer gourmet experience.

Moving on to VIVO where Chef Ashish Deva once again displayed his culinary expertise by putting together a Mediterranean flavored dish, wholesome chicken legs with apricots, raisins and dry fruits and served on a bed of mild flavored couscous, this dish was enough to set you back at some level – nirvana or as the Goan’s say – Susegad.

VIVO overlooks the paddy fields and their pool and serves up authentic Goan cuisine. Here you can also indulge in an elaborate breakfast spread of Western and Indian dishes are complemented by delicacies brought fresh from the bakery, fresh fruits, gourmet teas and Alila’s special blend of coffee. Vivo offers an extensive a la carte menu during lunch and dinner presenting light, healthy meal choices. At Dinner, ‘live’ interactive buffet counters engage and excite your taste buds with varying themes each night. American style barbeques, Asian night market food, rustic Italian dishes, rich Indian cuisine with a regal touch and Portuguese influenced cuisine are on offer.

I would dine at the Bistro everyday for breakfast out of sheer convenience, but for an indulgent in-room service ordered in one fine morning.

Luxurious rooms interspersed by large balconies with seating to enjoy the view and coupled with bathrooms half the size of the room (especially in the Diwa Wing) with a stand alone tub in the middle of the bathroom and Victorian style was matched with western style brekkie of waffles dripping with maple syrup and fruit juices served up with the Breakfast Sausages, which were cooked to perfection.

Well the room does speak for itself and no matter what whether you eat in the restaurant or in the room, it still makes you feel like not stirring from your comfort zone.

We move onto another favorite restaurant in the premises, though the thought of having north Indian in Goa was a bit of a turn off, I could not help being smitten by one of their staff, well technically Chef Edia Cotta who everyone fondly calls aunty and who demonstrated a true blue Goan delicacy of tendered meat with local ingredients like balacal (a local vinegar) and spices, this dish, the Rechado was made lovingly just as you would expect at a Goan home, this is what going the extra mile does to place which believes in hospitality and extending it with a personal flavor.

The looming personality of Chef Shubham Dhar who is Chef De Cuisine at Spice Studio, an elegant, contemporary setting for a dining experience centered on the authenticity of Indian spices, was located in a unique setting – an elevated platform that spreads naturally around a banyan tree and surrounded by a water body. Chef Shubham features a menu celebrating the spice traditions of the five regions in India. From fresh produce and spices to the serving styles unique to these regions, every meal immerses you in a rich experience of India’s culinary traditions and spice history.

Shubham did change my opinion about North Indian style food in a coastal region once I had bit into his signature melt-in-your-mouth Galouti Kebabs which eventually were localized with some fantastic port wine which Shubham generously poured out to enjoy with the meal.

Last but not the least, my culinary experiments with the menu at the Bistro was every gourmets dream come true with a host of dishes carefully selected to the discerning palate of every possible type of guest, it needed more than a lifetime to go through various courses or dishes. So apart from the breakfast which was a dutiful indulgence every morning, I did manage to drag Chef Ashish into his temple and cook up a storm with him. The video speaks for itself as Chef Ashish shows me how to dish out fantastic Chilean Sea Bass lightly griddled and served on a bed of Saffron Risotto with citrus scented olive and bacon soil. Apart from this, Bistro serves up Rabbit, Beef and Chicken with as much gutso and innovation.

Alila Diwa truly lives up to culinary expectations with the perfect team of dedicated chefs spearheaded by the right talent, and the list is endless as far as their culinary track records grow with everyday added innovations and signature dishes, this is by far the most I have eaten on a holiday.

It didn’t just drizzle… it rained buckets on the evening of the christening ceremony for Alila Purnama, as we sat in the car throughout our 3-hour ride to the Batavia Marina. Upon arrival at precisely 5.30 pm, the cheerfully barefooted Alila Purnama crew, were all smiles as we were huddled under brollies to make our way to the ship.

Walking along the gangway to the berth, as I strained to catch a glimpse… I could hear in-drawn breaths of wonderment “It’s a Pirate Ship” and I was blown away by the sheer majesty of it all!

It’s a beautiful work of art & craftsmanship. Just like the movies.. but better. The Ship’s interior awed even a cynic like me. The design furnishings for the luxury vessel were inspired by the many Indonesian maritime kingdoms that flourished in the Archipelago.

Each of the four beautiful suites below deck paid homage to the era of their namesakes with feature artwork in old photographs and furnishings reflective of: 1.The Cirebon ( West Java), 2.The Sumenep ( from Madura), 3.The Mataram (Central Java) and 4.The Klungkung (Bali) Kingdoms, all in a contemporary manifesto of the cultural influence of the era. As for the Master Suite, nothing could be more fitting than the grandeur of the Sriwijaya Empire with its naval supremacy over much of South East Asia in its heydays.

As told to me by Tasya Reza, the beautiful wife of Zamzam Reza, the rich influence of the Majapahit Empire is reflected in the Lounge and Dining Area. Here the symbolic Surya Majapahit (the Sun of Majapahit) is evident in the design of the ornamental lamp above the dining table. The warm & lively decor reflects the glory of the Majapahit Kingdom with its powerful maritime influence. In the Library, its decor is influenced by the Sultanate of Ternate, the most powerful and influential among the Spice Islands of Maluku.

You can just imagine the glamour. We were warmly welcomed into the spacious lounge and saw the glittering crowd onboard. By then the rain had subsided to a light drizzle and the guests kept coming… friends, stakeholders, fans & journalista… from an expected attendance of seventy, the party soon swelled to a crowd of a hundred & ten. There was even a TV crew onboard to film the proceedings.

It was a beautiful starlit night when the party spilled onto the deck for the opening address. Mark Edleson, President of Alila and Zamzam Reza, owner of Alila Purnama, together proceeded down the gangway to the dockside for the champagne christening. It was a ‘fait accompli’ to thundering applause. One toss of the magnum caught the bow in a glorious champagne shower. To the seafaring crew, from the herald of the rain to the precise moment where the bottle touched the ship all meant good omens & blessings from the Sea Fairies.

In the flamboyant style of Jack Sparrow, all guests don their pirate headgear while the ladies don venetian eye masks in keeping with the high seas theme. For the Jakarta social set, this is an amazing turnout in support of the Alila Purnama despite the rain & traffic conditions…

More information on Alila Purnama email : purnama@alilahotels.com OR visit : www.alilahotels.com/purnama

Our success in 2012 came about because of our friends in the travel trade, media and our guests who believed in the Alila promise and told our stories to the world… Here are Alila’s achievements in 2012…

November 2012
TTG LUXURY ASIA
Top 40 Luxury Hotel Brands
Alila Hotels and Resorts named as one of the “Top 40 Luxury Hotel Brands” by TTG LUXURY ASIA

October 2012
Condé Nast Traveller UK
2012 Readers’ Travel Awards
Alila Ubud listed in the 20 Best Hotels – Asia and the Indian Subcontinent

June 2012
Sunday Times Travel
The Value for Money Awards – Best of The Rest
Alila has eight properties across India and Indonesia. As well as offering ‘affordable’ luxury in some gorgeous locations’, it also likes to keep you entertained with cookery lessons and guided bike rides.

June 2012
Condé Nast Traveller INDIA
The 50 Best New Hotels in the World – India
South India’s first urban resort is in the hi-tech hub of Whitefield, 20km from Bangaluru’s city centre and home to world-class technology parks, impressive corporate campuses and exclusive residential enclaves to house the multinational workforce. With its South-East Asian design and stylish traditional Indian touches, such as teak planters’ chairs on the airy terraces, the new 122-bedroom Alila is a relaxing haven from all the hyperactive commercial bustle of the area. There are distinctive bronze figurines outside the doors of the spacious bedrooms and suites. The Tiffin Room has an extensive menu with regional Indian cuisines as well as Asian and European dishes. There’s a sun-soaked pool deck on the fifth floor with a 20m infinity pool.

March 2012
Top 10 Romantic Getaways
Thomas Cook Magazine UK
A popular destination for both Hollywood and Bollywood stars, Alila Diwa Goa is set between lush paddy fields and beautiful Majorda Beach in South Goa. The recently opened Diwa Wing is a special treat for lovebirds, consisting of 26 luxury rooms and five jaw-dropping suites. Guests here have exclusive access to a “leisure concierge” team that can organise all manner of romantic activities, like a private Champagne picnic on the beach. If you really want to spice up your love life, try a cooking lesson at the hotel’s Spice Studio, where you’ll join the chef on a market trip to buy fresh produce and then cook up a storm of fiery Goan cuisine.

May 2012
Condé Nast Traveller UK
Hot List 2012
The 60 Best New Hotels in the World – Asia & Australasia
South India’s first urban resort is in the hi-tech hub of Whitefield, 20km from Bangalore’s city centre and home to world-class technology parks, impressive corporate campuses and exclusive residential enclaves to house the multinational workforce. With its South-East Asian design and stylish traditional Indian touches, such as teak planters’ chairs on the airy terraces, the new 120-bedroom Alila is a relaxing haven from all the hyperactive commercial bustle of the area. There are distinctive bronze figurines by local sculptor Dimpy Menon outside the doors of the spacious bedrooms and suites, the publis spaces make the most of Bangalore’s mild climate with shaded courtyards and soothing water features. The Tiffin Room has an extensive menu with regional Indian cuisines as well as Asian and European dishes. There’s a sun-soaked pool deck on the fifth floor with a 20-metre infinity pool and pretty views over local farms and Varthur Lake in the distrance. Spa Alila uses superb organic products from Bali, morning yoga classes are held on the pool deck.

April 2012
Alila Jakarta certified with Bronze Certification by EarthCheck
The EarthCheck Program is widely regarded as the world’s most scientifically rigorous, and is focused on maximising operational efficiencies to minimise CO2e emissions, while supporting host communities. It looks at key environmental indicators such as energy and water consumption, total waste production as well as community commitment, to determine the level of performance.

March 2012
Now Travel Asia
Top 50 Spas in Asia and Leading Spa Brands in Asia
Spa Alila at Alila Villas Soori and Alila Ubud listed in the Top 50 Spas in Asia by Now Travel Asia. Spa Alila named as one of the Leading Spa Brands in Asia.

January 2012
The Sunday Times, UK
Best for a Holistic Approach and Best for a Family Escape
The Sunday Times covered Alila Diwa Goa as Style’s Best Spa For An Holistic Approach. This is one of the most influential spa features in the UK and is published each year at this time. An excellent review with picture of the pool and a very high profile feature for Alila Diwa Goa. The circulation of The Sunday Times Style is 1.2 million each Sunday.

January 2012
Alila Diwa Goa’s Spice Studio named as The Best Indian Restaurant in South Goa by Times Food Awards

2012
Most Popular Overseas Hotel
7th Annual China Tourism 2012 Gold List Awards
Alila Villas Uluwatu named as the Most Popular Overseas Hotel in the 7th Annual China Tourism 2012 Gold List Awards

2012
Condé Nast Traveller UK
The Gold List 2012 – World’s Best Hotels
Alila Villas Uluwatu named as the Best Hotels for Ambience and Design – Asia. “With 84 spacious, open-plan villas, all with private saltwater pools, sun terraces and ocean-view cabanas, this Alila hotel is a stunning, five-star take on alfresco living. Singapore-based design partnership WOHA has instilled a green ethic into the stylish resort : rooms have ceilings of local bamboo; hardwood is recycled from old railway carriages; flat roofs are insulated with local volcanic rocks and water from washing machines and baths filtered for garden use. The resort also has a spa, two restaurants, a bar and spectacular infinity pool on the cliff edge hundreds of feet above the beach. X-Factor : “For me, Alila Villas Uluwatu is the most successful integration of contemporary resort design in tropical Asia,” says Gold List contributor Jamie James. “It’s only been open for two years, but I think it’s an instant classic – an architectural masterpiece.”

2012
Green Good Design
The European Centre for Architecture Art Design and Urban Studies and The Chicago Athenaeum
Alila Villas Soori awarded with Green Good Design. About Green Good Design Award : Architecture, landscape architecture, urban planning projects, product and graphic designs from over 20 nations were awarded with Green GOOD DESIGN 2012, representing the world’s most important manufacturers and design firms and leading FORTUNE 500 corporations that are forwarding a new emphasis on a more sustainable design and environment worldwide.

2012
TripAdvisor – Certificate of Excellence
Alila Hotels and Resorts awarded with Certificate of Excellence from Tripadvisor. To qualify this award, hotels and resorts must maintain an average rating of four or higher out of a possible five, as reviewed by travellers on TripAdvisor. Additional criteria include the volume of reviews and how recently they have been submitted by TripAdvisor travelers. The accolade is extended to qualifying travel and hospitality businesses worldwide.

My friends always tell me I’m weird whenever I fly off some place to be on my own. But I felt somewhat vindicated recently when the list of 9 great place to be a recluse I wrote for CNNGo got picked up by CNN’s US site, and got the highest number of facebook likes out of all my other articles. Turns out, a lot of people like the idea of being a recluse as well.

Being in the travel industry, I’m very fortunate to be privy to some of the finer perks of the trade. So my reclusive retreats this year have been in much more luxurious fashion than some of the destinations on the CNNGo list. In January, I spent 4 nights at Alila Villas Soori in Bali. It was a fortuitous coincidence that my Bali trip coincided with Nyepi, a day of silence to mark their new year. Both retreats were a boon for productivity. Aside from breakfasts and random meals, I sequestered myself in these lush villas. Room service was just a button’s press away. Here’s what I enjoyed most at each.

I stayed in their Ocean Villa. Alila has four resorts in Bali. The one in Ubud was formerly the Chedi. And then there’s Manggis (East coast) and Uluwatu (where Bulgari and Intercontinental are). I love Soori’s location though. To me, it feels the most reclusive and has both blue ocean and green rice paddy views. It’s near Tanah Lot Temple in Kerambitan, which hasn’t seen much development…yet…Being there for Nyepi was a big bonus. The burning of the ogoh-ogoh (demon effigies) took place right on the resort’s beach.

I was just enjoying the stillness at Soori too much to venture to Seminyak to check it out. I did find out from GM Marco Groten that the Singaporean owner and architect of Alila Villas Soori (Soo Chan) was also the architect for W. The interior designer was Hong Kong’s AB Concept.

1.Waking up, meditating and doing a bit of yoga to this view.

2.Chef Ashton’s juices. He got me to like green juices…with spirulina…need I say more.

3.Chef Ashton’s Tasting Breakfasts. Or think of it as breakfast tapas. In addition to a selection of breads and pastries, smoked fish (I had their smoked gindara every morning) and cheese, he serves up an exquisite selection of around 10 dishes that change daily, which range from Western faves such as waffles as well as Indonesian such as mie goreng. One of my faves was his scrambled duck egg presented in the duck egg shell with two petit slices of toast topped with truffled bacon.

4. This photo might seem more like a plug for iPad than for their well-appointed bath tub. It was raining when I took this shot, but on a fine day, the view is of the ocean. I’m waiting for someone to come up with a waterproof cover for the iPad so I can take it into the plunge pool.

5. Outdoor shower. Why don’t more resort villas have outdoor showers?
6. Farewell takeaway lunch for the car ride to the airport with a big box filled with the perfect snack to go with StudioCX on-demand in-flight entertainment: Popcorn in three flavours (kaffir lime, rosemary and truffle). The bottle of green juice is Super Skin (orange, cucumber and ginger).

Located high on a cliffside of the Bukit Peninsula, Alila Villas Uluwatu boasts awe-inspiring design as well as effortless style to match.

In a region known for towering limestone cliffs and perilous surf spots lies Alila Villas Uluwatu, a secluded retreat at Bali’s southernmost point. The 84-villa resort, opened in 2009, has been privy to numerous awards pertaining to its design by WOHA from Singapore. Given the hype surrounding the property, expectations were high, and Alila Villas Uluwatu did not disappoint. This is South East Asian contemporary minimalism at its best. Architecture afficionados flock here to revel in its understated opulence while new arrivals can’t help but marvel, mouths agape, at its whitewashed tropical beauty. The open-plan structure is perched along the edge of an elevated plateau while creamy stone walkways stretch out alongside geometric ponds as you venture in. Everywhere you look, oversized lounge areas, widely described as resembling futuristic bird’s nests, invite you to just lay back and do nothing. The result is a gem of modern hotel architecture.

Stepping into the ocean-facing Pool Villa is akin to entering a world unto its own. The first thing you notice is its generous size. Instead of windows there are large open spaces that are closed off at night, letting in an abundance of natural light during the day and allowing for a light breeze throughout. Beyond the villa’s generously sized pool sits your own private bird’s nest for lounging around in style. The enormous bathroom includes his-and-hers compartments as well as one of the most gorgeous outdoor showers my travel companion and I have ever seen. Even the most seasoned traveler is bound to be impressed, especially as the resort does not forfeit service in the name of design. Attention to detail, we happily observe, is almost painstaking. The unfailingly friendly staff, which included our personal butler, made sure that our requests were anticipated and met. At Alila Villas, it seems, you need only bring yourself and the rest is taken care of.

“Architecture afficionados flock here

to revel in its understated opulence”

Back at the resort’s main area, the more athletic of us will love a swim at the resort’s 50-metre wide infinity pool with sweeping views of the sea, after which the cliff abruptly descends to meet a stretch of wild shores. Those looking to punish their calves can walk down the five hundred or so steps for an upclose view of the beach. Most guests, however, are content to admire the waves from a comfortable distance up above. Here, the Sunset Cabana is the most obvious choice with its far end slightly jutting out over the cliff to offer up dramatic, vertigo-inducing views of the Indian Ocean.

The restaurants and spa were typically Alila. Delightful food was to be had at Indonesian restaurant The Warung and CIRE, which served up Western flavours. Our favourite bit: the tasteful à la carte breakfast that makes buffets look like they belong to an era long gone. The spa, an inner sanctuary in the heart of the resort, offered an excellent choice of treatments. We also appreciated the resort’s environmentally friendly angle. Among the bulding materials used, we’re additionally told, is wood from disused railway sleepers and telephone poles. Having been able to experience the cocooned luxury of Alila Villlas Soori on the west coast of the island, I found that while both offer style, sustainability and intimacy, Alila Villas Uluwatu is the boisterous big sister whose goal it is to impress, and impress it does. Alila is setting a new standard for luxury accommodation with its villas-only properties in Bali, one closely linked with innovative design and a strong desire to surpass expectations in order to ensure a flawless experience.