Travel

1
What’s Trending at Six Senses?
2
Evason Hua Hin opens Asia’s first plant-based culinary academy
3
Six Senses Yao Noi’s week-long culinary and wine events
4
The hell of Hell Fire Pass
5
Anantara Angkor Resort & Spa launches John McDermott Gallery
6
Six Senses Samui reopens July 1 with refreshed Interiors
7
Six Senses Samui wins Condé Nast Traveller Award
8
Danish couple first to tie the knot at Centara Anda Dhevi
9
Anantara launches Bangkok Riverside Resort
10
Expect the unexpected at elephant polo competition

What’s Trending at Six Senses?

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SIX SENSES RESORTS & SPAS
 is launching a social media feed aggregator on the brand’s website, sixsenses.com.

The new platform called The Edit by Six Senses aggregates user generated and brand content through the use of hashtags and key words in social platform posts.

Guests visiting the website of Six Senses can enter into the social media world of the brand through the group’s home page or via dedicated microsite, http://theedit.sixsenses.com, pulling content from Facebook, Pinterest, YouTube, Twitter and Instagram, and featuring the best and most interesting content shared by users as well as Six Senses resorts and spas.

Updates to the feed occur daily, so the content is always changing.    Six Senses prioritized the importance of connecting with guests and fans at a deeper level through social media in 2015. The brand’s objectives were to grow its social IQ by educating Six Senses hosts about the most important social media channels and functionality, while simultaneously inspiring guests through the publishing of rich, engaging content.

Teams have been selected as social media ambassadors at all resorts and in the spa division. The most talented joined the Six Senses Social Media Academy, which ran over a period of eight months. Channel tutorials were held on a monthly basis and included daily homework, channel testing and a final exam.

“This dedicated micro site, not only allows us to curate the best content, but makes it easy for guests to search content, photos and videos by property location and subject,” said Julia Gajcak, vice-president marketing and communications.

“We’ve seen some tremendous work and creative content developed at all levels of the organization and look forward to evolving our social media and online presence in the months ahead.”

The brand’s first campaign entitled #outoftheordinary celebrates what makes the unique group of resorts and spas so special – from paragliding arrivals off a mountain cliff in Oman at Six Senses Zighy Bay and oenology and wine certification programs in Portugal at Six Senses Douro Valley to behind the scenes access to pandas in China at Six Senses Qing Cheng Mountain.

 

Evason Hua Hin opens Asia’s first plant-based culinary academy

EHHChill_by_the_pond_-_Reception_hiresEVASON HUA HIN is opening of a culinary academy in partnership with Matthew Kenney Cuisine, well-known American integrated lifestyle brand founded to meet the increasing interest in living foods, and the art of raw food preparation.

For Evason, Matthew Kenney Cuisine is “an ideal partner”.

The new academic facility offers Asia’s first classically structured plant-based culinary academy, surrounded by 20 acres of rich, manicured tropical gardens, lotus ponds and access to the best plant-based produce in Thailand.

Built upon Founder Matthew Kenney’s culinary training in plant-based raw foods cuisine, the new culinary academy offers month-long courses, as well as weekday and weekend workshops, which will be introduced later in the year.

The curriculum centres on the use of whole, organic, unprocessed plant-based foods to achieve healthy, esthetically refined and flavourful cuisine. Core programing focuses on the “Fundamentals of Raw Cuisine” and offers students comprehensive training in the principles in the art of raw food, as well as cooked plant-based cuisine classes that further the modern, creative approach to preparing nutritious foods.

Its programs are structured to provide students heightened new techniques, enabling them to execute and innovate raw and cooked plant-based cuisine at the highest level. As part of an exclusive enrollment package, students are provided with accommodations at the resort.

The intimate class structure and personalized instruction at all Matthew Kenney Culinary Academies allow for hands-on experiences within a custom designed, commercial living foods kitchen.

Every aspect of the culture, operation, and facility are developed to foster the company’s mission to advance cutting-edge living cuisine. As at other locations, the faculty and staff are hand selected and trained in the latest culinary and educational techniques, priding themselves on continually advancing their own creativity and knowledge.

Evason Hua Hin, located 25 km south of Hua Hin, is famed for the Thai Royal Summer Palace, and provides calming views over the Gulf of Siam. A fully-immersive destination, Evason Hua Hin recently underwent a major enhancement program, refurbishing all 196 guest rooms, suites and pool villas.

The resort complements the Matthew Kenney Culinary approach to holistic living with its Six Senses Spa featuring popular wellness programs including Discover Yoga, Yogic Detox and Yogic Sleep and a dedication to sustainable practices including water use reduction, waste management, sustainable purchasing and carbon emission reductions.

For more information on academy training, visit Matthew Kenney Culinary’s website or contactadmissions@matthewkenneycuisine.com.

To reserve accommodations for the Matthew Kenney Culinary Academy, visit: www.sixsenses.com/evason-resorts/hua-hin/destination/news/matthew-kenney-culinary

 

 

 

 

 

 

Six Senses Yao Noi’s week-long culinary and wine events

 Six Senses Yao Noi wine 1SIX SENSES YAO NOI is introducing its third private labeled wine, the Syrah Red, on Aug. 11, 2015.

The event, to be held at the resort’s Hilltop Reserve restaurant, will be attended by winemaker Nikki Lohitnavy of GranMonte Estate, who will personally introduce the Syrah Red to guests and resort team.

The launch starts at 5:30 pm as a highlight of the General Manager’s Cocktail Reception.

The next evening, Aug. 12, a Thai wine and barbecue dinner will be held on the beach beneath the stars. Guests are encouraged to dress casually and comfortably to join Executive Chef Anthony Reynolds and Nikki on the beach as they cook and pair seven Gran Monte wines with freshly caught seafood.

The event starts at 6:30 pm with sparkling wine at sundown and is priced at 3,000 THB.  Later in the week Executive Sommelier Christian Maier will present a unique Champagne tasting set on a deserted island accompanied by delicious nibbles. Guests will be guided by the resorts’ wine expert in one of the most unforgettable surroundings at sunset.

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Several informative wine-tasting events paired with Thai food plus a wine game dinner will also be held at the Hilltop Reserve. They feature great wines and delicious food set against the dramatic backdrop of Phang Nga Bay.

The Master Thai Wine is priced at THB 1,500 per person; Champagne Tasting event is 1,800 THB per person; and the Wine Game Dinner is 4,000 THB per person.

Winemaker Nikki Lohitnavy is one of the youngest and most dynamic oenologist in Thailand. She studied her craft at Adelaide University in Australia, where she was the first Thai student to take the intensive four-year course, which involves both viticulture and winemaking. She graduated with honors and received several awards including the Fosters Wine Estates Prize for excellence in winemaking.

The Syrah Red is produced solely for Six Senses Yao Noi, and has resulted from collaboration between Six Senses Yao Noi and Nikki. The sustainably-produced wine is crafted from estate grown fruit of the Asoke Valley, and aged in French oak barrels for eight months.

It shows blackberries and blackcurrant fruit with a hint of pepper spice and is perfect with Thai food. Its freshness blends perfectly with the natural lifestyle of Six Senses Yao Noi.

 

The hell of Hell Fire Pass

Hell Fire Pass steps

IF YOU HAVE A BAD HEART OR HIP PROBLEMS, don’t even think about it.

Walking from the Information and Display Centre to Hell Fire Pass, about an hour’s drive from the River Kwai in Thailand, is a nightmare of steep, unforgiving concrete steps that seem to go up forever. From the Information Pavilion, the walk takes 10 or 15 minutes – if you’re in good shape.

If you’re not, take the alternative route that requires the services of a van and driver. But if you want to stick it out, be prepared for some pretty challenging climbs. In the toughest areas, you’ll find metal railings on both sides of the steps to help you along before reaching a rocky level path and then, another wall of stairs before descending finally down a long twisted flight to the pass, itself.

Voices cry out from the past as you walk through the pass – a rose inserted in a drill hole by relatives of POWs, a broken compressor drill still stuck in the rock where it was left 65 years ago, and here and there, a wooden tie peeps up from the gravel. In the middle of the pass a tree has taken root and grown up in the middle of the rocky railway bed.

That’s when you find out that there are only two ways to get back – by the way you came or by van. “Walking back is easier,” I was assured by one of the tour guides. Unfortunately, I believed him and was barely able to stagger back on my own.

On the way back, I kept thinking of the prisoners-of-war who had to make their way back to camp after an exhausting shift under brutal conditions day after day. If you pause along the way, as I did, you can hear the birds and cicadas in the bamboo grove that has grown up around sections of the pathway. Hell Fire Pass was the longest – and deepest – along the entire length of the Thai-Burma Railway.

It was also notorious as one of the worst places of suffering and cruelty faced by the POWs. The cutting was planned by Japanese engineers and carried out by the prisoners. It became known as the Hammer and Tap, because of the constant sound of hammering by the POW crews. who kept working long into the night by light from torches and fires, reminding more than one POW of a scene out of Dante’s Inferno.

Their suffering is retold in a series of display panels in the Information Pavilion, built by the Australians after the war to document the sufferings of their servicemen who toiled at Hell Fire Pass. As you enter the pavilion, you are asked to take your shoes off. This is customary in Thai homes and temples.

This is how one of the panels describes the work of the POWs: “If you stood at the top of the cutting, you could see fires at intervals of about 20 feet and the shadows of the Japanese, wearing Foreign Legion caps, moving around and beating the POWs with sticks.

Many of the POWs were almost naked under their slouch hats, moving rocks around and hammering. The shouting and bellowing went on all night ….

” Work gangs were divided into three groups: Moving gangs, who cleared the earth; tap men, who drilled deep holes into the rock for blasting and explosives; and rock rollers, who cleared the rubble after each blast. Men worked all day, even through Monsoon rains, stopping only at midday for lunch. And later, when the Japanese decided to speed up the process, the gangs were required to work through the night.

“Each morning, as the POWs arrived on the job, the Silent Basher, a guard, went down their lines, never uttering a word, punching the POWs in the head and face to make sure they were suitably motivated for the day’s work,” Gunner Keith Harrison, 4th Anti-Tank Regiment of Australia, was to write later.

Work on the pass started on April 15, 1943 – ANZAC – the day Australians remember their war dead. Many of the POWs fell sick and died. Reinforcements had to be brought in, continuing to work under “Speedo” conditions until the cutting was completed and rail-laying teams took over. Hundreds of men were working at the site at any given time.

Interestingly, the Japanese paid the POWs working on the railway. Hourly rates were low and payment at the whim of the Japanese. The POWs used the pay to buy extra food and contribute to camp funds to buy medicine and food for the sick.

The POWS were led to believe they were going to rest camps. Even sick POWs were asked to fill their quotas. By the time they reached their camps, most of the POWs were in poor shape and their possessions stolen from them. In fact, they had to build the camp and start work on the railway almost immediately.

“All we knew was that they want a work party to go to Thailand. It was supposed to be a land of milk and honey – with plenty of food and very little to do,” wrote Geoff O’Connor, D Force.

 

Anantara Angkor Resort & Spa launches John McDermott Gallery

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ILLUSTRATING HOW authentic indigenous experiences can be creatively enhanced by international flair, Anantara Angkor Resort & Spa in Siem Reap, Cambodia now houses The McDermott Gallery, featuring an ethereal collection of Angkor monument images by the award-winning photographer John McDermott, who also leads guests for exclusive photography tours of these iconic UNESCO temple ruins.

John first came to Angkor in 1995 to witness a total eclipse of the sun. Inspired by the surreal light of the eclipse, he spent over a decade creating a definitive artistic portrait of the ancient Khmer temples before the arrival of tourism. These magical images reveal a hidden realm of Angkor temples lost in the forest, conjuring a 19th century explorer’s dream.

John’s evocative Angkor photography can be seen in his fine art book Elegy: Reflections on Angkor and at his galleries in Siem Reap. His images are on display at the National Museum in Phnom Penh and have been published and exhibited worldwide.

His photographs are held in private collections worldwide and have been printed in numerous books and publications, including Time, Newsweek, The International Herald Tribune and The New York Times which calls John McDermott “the Ansel Adams of Angkor”, writing that his photographs are “not just beautiful but iconic. . . dreamlike photos which look as though they were taken in an ancient, forgotten world.”

Housed in a setting that is perfectly suited to viewing and appreciating the dramatic photography, The McDermott Gallery is located on the second floor in an open air environment overlooking the resort’s beautiful front courtyard. All artworks on display at the gallery are available for sale.

Anantara Angkor Resort & Spa is also offers once-in-a-lifetime Angkor photography tours with John McDermott for guests who aspire to take direction from this leading photographer. The new bespoke tours are tailored to the personal interests and passions of each guest, whether they are a budding amateur or a more serious photographer who would love the opportunity to capture magnificent images of these ancient ruins.

Half-day photography tours are priced at US $350 per couple and full day tours are charged at US $600 per couple.

For more information, call  +855 63 966 788 or email  angkor@anantara.com

 

 

Six Senses Samui reopens July 1 with refreshed Interiors

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AFTER AN EXTENSIVE UPGRADE and revitalization of guest accommodations and public areas, Six Senses Samui reopens with refreshed interiors on July 1, 2015.

The addition of floor-to ceiling glass walls in the bathrooms make the well-appointed accommodations feel brighter, airy and more spacious, creating the feeling that you’re ensconced in an open-view cube secluded by lush landscaping and trees.

In addition, the Bathrooms are fully enclosed and air conditioned. The popular open showers have also been retained.

Updated furnishings and a new layout create additional space. All villa pools have been resurfaced with turquoise stone tiles, while an additional seven pools have been added to make a grand total 59 villas with private pools plus the main infinity pool.

The resort still offers the choice of seven Hideaway Villas that feature spacious entertaining and lounging decks rather than a private swimming pool.

Completed in time to welcome guest’s to Samui’s high season, the all-day venue Dining on the Hill and the adjacent spectacular infinity pool have also undergone an upgrade, with new landscaping, new decking and refreshed furniture. There’s a great new display buffet counter, plus a hot show kitchen.

The resort’s much-awarded signature restaurant Dining on the Rocks also introduces a new lounge deck.

The Library now has an expanded range of reading material, with floor-to-ceiling bookcases, games tables and suspended relaxation nets to enhance the relaxed ambiance. The lobby has also been updated.

“I am delighted to see the exciting evolution of Six Senses Samui. The revitalized interiors and enhanced services lift our resort to new heights on the island and entire region,” said  General Manager Gary Henden.

“Our talented designers have succeeded in delivering a lighter, brighter and more spacious feel with improved functionality to give our guests an enhanced stay.”

Six Senses Samui opened in 2004 and has increased its popularity among Thai and international travelers over the past 11 years. The resort has been host to top charity events, gala dinners and memorable celebrations, and together with Six Senses Spa, has been awarded several local and international awards

 

 

Six Senses Samui wins Condé Nast Traveller Award

SIX SENSES SPA AT SIX SENSES SAMUI, a SALA property, and four other Six Senses spas were awarded top honours in the Condé Nast Readers Travel Awards. The awards were announced in the magazine’s October 2012 issue.

The gala event to announce the winners of the Condé Nast 15th annual Reader’s Travel Awards was held at the British Museum in London, attended by more than 300 leading travel players from around the world.

Six Senses Spa at Six Senses Samui, and Six Senses Spa at Soneva Fushi, Maldives and Six Senses Spa at Porto Elounda, Crete were named in the top 20 Overseas Hotel Spas list. Six Senses Spa in Zighy Bay, Oman and Six Senses Ninh Van Bay, Vietnam were also singled out for top awards by Condé Nast.

Danish couple first to tie the knot at Centara Anda Dhevi

 

 

WHEN JAN KIRCHHOFF and HEIDI JENSEN held their wedding reception at Centara Anda Dhevi Resort & Spa Krabi on April 18, 2012 – the first couple to tie the knot at the newly opened resort.

The newly-weds, who are now back home in Denmark, say the resort made the perfect setting for their big day, and that they plan to revisit as soon as they can to relive their happy memories.

“We were staying in Krabi last year at another resort, and at that time the Centara was just the first day opening,” says Jan. “We went to take a look, and were so impressed by the building and its setting that we felt it could be ideal for our wedding.

“Every bride is nervous about anything that might go wrong at any time during her big day, but the professionalism and warmth of the staff gave me and everyone else complete confidence,” she says.

Centara Anda Dhevi Resort & Spa Krabi is set within its own landscaped gardens just 100 metres away from NopparatThara Beach, and close to the centre of Ao Nang, with its shopping and entertainment facilities. The resort offers 135 rooms and suites, and a number of Deluxe Pool units together with the Honeymoon Suite offer direct pool access.

For a wedding the resort provides for every detail, starting from the arrangements of a traditional lustral water ceremony through to the reception.

A reception will come with decorative ice sculptures, flower arch and stands, traditional garlands and corsages for the wedding party, guest books and multi-tiered cake.

The resort also offers special rates for an overnight stay with complimentary meal voucher at the hotel restaurant.

For more information and reservations, call 662 101 1234 ext 1 or e-mail reservations@chr.co.th

 

 

Anantara launches Bangkok Riverside Resort

ANANTARA has launched a new hotel in Bangkok– the Anantara Bangkok Riverside Resort & Spa – located on 11 acres of prime real estate edging theChao PhrayaRiver.

The resort is a rebranding of the Bangkok Marriott and offers 407 rooms, with either scenic river or garden views from private balconies. It has 10 restaurants and bars.

The Mandara Spa will be in operation for most of 2012 before it is also rebranded as an Anantara Spa.

The resort’s complimentary shuttle boat service connects guests toBangkok’s extensive Skytrain network, making daily exploration outings relatively simple.

Anantara Bangkok Riverside Resort, Bangkok Marriott, Chao Phraya River, Mandara Spa, Thailand, Bangkok,

Expect the unexpected at elephant polo competition

If you’re going to Asia this September, think about heading to Hua Hin in Thailand for the 10th annual King’s Cup Elephant Tournament from Sept. 4-11, 2011.

You never quite know what to expect or what will happen. It’s full of surprises – even for tournament organizers.

Take what happened during the 2004 championship: The umpire elephant (the elephant the umpire sits on) – named Plai Kampaeng, took a liking for the star striker, Pang Dodo, and decided to make his interest known. Dodo wasn’t having any of it and took off, followed by Plai Kampaeng in hot pursuit. In case you’re wondering, that’s why umpiring is now done on foot.

The tournament will be held on the grounds adjacent to Anantara Resort and Spa in Hua Hin, a two-hour-plus drive from Bangkok.

A 3,000-seat stadium is nearing completion. Visitors will be able to watch the matches for free. The competition has drawn 55 players from four continents, including the famous All Black Rugby Players, German Princesses and Olympic Gold Medalists.

This year’s event will be bigger than ever. New additions include Chang Noi Children’s Day, an opening parade with army bands, Thailand’s last elephant spirit men and traditional dancers. Fifteen local and international celebrities have been invited to paint and decorate an elephant replica, which will be auctioned off for charity at the final gala dinner.

The tournament has raised more than US$300,000 for the National Elephant Institute, which provides medical care, sustenance, employment and mahout training to Thailand’s elephant population. The world’s first elephant-assisted therapy clinic for autistic children was sponsored by the King’s Cup Elephant Tournaments in 2009 and 2010.

For further information: anantaraelephantpolo.com

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