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The Chedi Sakala breaks ground

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The Chedi Sakala opened earlier this year

THE Chedi Sakala launched earlier this year in February on two and a half hectares of landscaped oceanfront property in Bali.

Managed by luxury hotel management group GHM, the 261-room resort promises a hospitality experience long on culinary sophistication, wellness opportunities and a room-by-room spaciousness that is otherwise a rarity on the Island of the Gods.

The hotel’s 247 suites each offer a minimum of 58 square metres and include a kitchenette. The two-bedroom, ocean-view suites deliver up to 150 square metres and feature a separate living room, dining room and walk-in pantry. Infinity pools with built-in whirlpools and full kitchens highlight each of the 14, two-storey pool villas.

Beyond the generous personal space, the hotel is sharpening its reputation as one of Bali’s most dining experiences. The Restaurant at the hotel is positioning itself as the preeminent address for Asian and European staples. Half the menu is dedicated to the interpretation of favourites from Indonesia, India, Thailand, China and Japan, while the other half is based on the Mediterranean and the south of France.

The hotel also features a sleek, open-air lobby bar with views of the ocean and Sakala Bali’s beachfront infinity pool.

“We feel we’re really drawing the curtain on something fresh in Tanjung Benoa,” says Evan Pavlakis, The Chedi Sakala’s general manager. “And together with our highly regarded sister hotels in Seminyak (The Legian) and Ubud (The Chedi Club Tanah Gajah), we’re providing even greater entree to the multi-faceted appeal of Bali and its singular enclaves.”

Among the resort’s more dazzling attributes is the spa facility, which is expected to debut this spring behind The Restaurant. Upon entry, guests will make their way underground, via an 18-metre spiral staircase, to a reception area surrounded by eight treatment rooms filled with the aroma of frangipani petals.

Another distinguished space, The Chedi Ballroom, occupies 630 square metres below The Restaurant. It is connected to a foyer accented by stout, marble pillars and features low-slung ceilings and warm, earth-tone design flourishes. The space divides into six meeting rooms to accommodate all manner of Mice events.

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