Royal Suite at Royal Malewane
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Category Archives: Virtuoso
Bedroom at Royal Malewane
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The Glamorous Royal Malewane – Thornybush Reserve South Africa
We are continuing our adventure with a visit to the grand dame of luxury camps, Royal Malewane. Located in Thornybush private Reserve, adjacent to greater Kruger National Park, Royal Malewane is the the standard all luxury camps wish to reach.
Family owned, the glamorous Royal Malewane offers unparalleled service, food, and the number one Spa in South Africa. Liz Biden is a very hands on proprietor; one sees her touch everywhere. Most of the staff have been there since the opening 13 years ago, which makes for a pleasant return. When they say welcome back, they mean it!
Southern Zimbabwe- gorgeous!
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Martha and Yeardley with our great pilot, Stephan
Singita Pamushana- Zimbabwe
Singita Pamushana – Zimbabwe
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Singita Pamushana
Southern Zimbabwe is stunning, visually. It is probably the most beautiful country we have visited. Green, heavily wooded areas with major rock formations forming ridges and canyons all around. The country seems untouched by the outside world- innocent and welcoming.
We are visiting Singita Pamushana and it is one of the most elegant camps I have seen. The lodge is set up on the top of a ridge, and the view over the lake of the rock hillside is amazing – especially with the sunset shining on it. We are greeted by Jason , and the camp staff – hands in the air waving- with a sparkling lemonade drink. Everyone is so happy to welcome our little band of travelers. Service and attention has been incredible everywhere we have been but it seems very special at Pamushana. We had dinner that night on the deck under a huge Jackelberry tree hung with lanterns. Jason told us about an Emmy award winning documentary filmmaker, Kim Wolhuter, who is doing a study on the property about cheetahs. He won one of his Emmys for a documentary about the misunderstood hyena, and he has moved to a study of cheetahs- their habits and daily life. He creates a relationship over several months with the animals and habituates them to his presence. By the end of the filming, he was running with the pack and filming in the middle of kills- literally in the middle of them. Of course we went out to find him the next morning. Our group had a jeep with no roof so we could roll through the heavy thicket to reach him. Kim was tracking cheetahs and we found him most generous in sharing where he was located and seeing those incredible cats. We heard the cheetahs call to each other and in the stillness we saw them turn on a dime and tear after some prey. The thunder of their paws on the forest floor was stupendous. What a thrill!!
He joined us for a dinner that evening and his stories about hyenas and the animals he documents for his films were riveting. I hope we can get him to the US to speak about animal conservation, land conservation, land management and how it all has to work in harmony. His efforts to save wildlife is fascinating. He is a gracious, engaging and delightful fellow.
On our nightstand is a poem by Wayne Visser, about Africa.
The poem is delightful, and stikes a chord with all of us .
Excerpts from it:
Africa calls to me
With the beat of her drums that mark my days
And the words of her poets that guide my ways
With the crash of the waves that hug her shores
And the sounds of the rain that soak her pores
Africa calls to me
With the crackle of fires that light her skies
And the rustle of leaves that swish her sighs
With the chant of her songs that move my feet
And the pulse of her heart that makes mine beat.
Lily Flower Okavango Delta
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The Glorius Saxon Hotel- Johannesburg
Having breakfast at the divine Saxon Hotel where Pinky found fresh sliced mango for me. Their breakfast buffet was beautifully presented.
“An expression of five star ethnic African elegance”is how the Saxon described and the attention to detail is amazing. The Saxon is better know to many as the location where Nelson Mandela edited his biography. I wish I had more time to spend in Johannesburg. Today we are flying off to Botswana – Jack’s Camp on the edge of the Kalahari desert.
Highlights of the Starwood Luxury Showcase: Al Maha Dubai Desert
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Highlights of the Starwood Luxury Showcase
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Al Maha Desert Resort and Spa in the desert outside of Dubai. A member of Starwood Luxury Collection, this resort is quite intriguing. Offering over the top desert tented experience, the Al Maha is in a category by itself. Activities include camel trekking, falconry, dune driving, archery, and wildlife exploration excursions.
Highlights of the Starwood Luxury Showcase
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Chatwal Hotel NY- a Virtuoso property
Westin Riverside Hotel Chicago
The Starwood Luxury Showcase was held at the Westin Riverside hotel in Chicago. I was delightfully surprised at the comfort level of the rooms and the service. Rooms were bright and pleasant, personnel exceptionally courteous. A large breakfast was served in the Club lounge.
This hotel hosted the Luxury Showcase and the food served was really imaginative and very tasty. Table decor was beautifully set.
Next posting will be the highlights from the Luxury Showcase
In Chicago for the Fabulous Starwood Luxury Showcase
My goodness, I had always heard that Chicago was cold, but standing out waiting for the car made me a believer. This city is FRIGID!
I am thrilled to be here to meet folks from Starwood hotels all over the world.
Starwood hotels are Westins, W’s, Sheratons, and the ever incredible St Regis properties.
I am here to learn about the new resorts, and meet personnel from these hotels.
It is those personal connections that make my clients have an extra special experience.
I am always so surprised when I write a note to a hotel about a client’s arrival. Inevadibly, I get a response immediately from the General Manager or someone in management within the hotel. They really make an effort and it shows. Looking forward to seeing what properties are here!
Stunning new hotel in Ireland, Ballyfin – picture courtesy of Ballyfin Ireland
Highlights of Virtuoso Week
A record 3900 consultants and suppliers from all over the world attended Virtuoso Week in Las Vegas. 312,000, 4 minute appointments were accomplished, bring the travel world together for their annual meeting.
Always fun and absorbing, one departs with complete brain overload.
For me, it brings new and wonderful resorts, tour companies, travel ideas, and reinforces ones I already know about.
Some of the new properties I discovered were Upper House (a spectacular hotel in Hong Kong), the fabulous new hotel Siam from Bangkok, Ballyfin, a stunning new manor house hotel in Ireland. A very pleasant surprise was hearing about a hotel thy has been right under my nose, the St.Regis Washington DC. Right across from the White House, it is a gorgeous property.
Starwood hotels have unveiled some new properties and reopened some new renovations like the Gritti Palace in Venice, St. Regis Bahia Resort in Puerto Rico, St.Regis Bal Harbor.
I always return home completely invigorated and ready to share my new destination ideas and activities. The energy and passion during Virtuoso Week is highly contagious.
Six Senses Yao Noi’s fabulous chef Sebastiaan Seegers’ Bio
Sebastiaan Seegers – European organic cuisine specialist – The Dining Room, Six Senses Koh Yao Noi
Six Senses Koh Yao Noi’s Dutch born Chef de Cuisine Sebastiaan Seegers showcases his unique signature “European Organic cuisine” at the open air over water Dining Room of the hotel. Surrounded by organic vegetable, fruit and herb gardens within view of the restaurants’ generously sized tables, Chef Sebastiaan has no shortage of fresh produce with which to work. Pumpkins (see recipe to follow), passionfruit, tomatoes, basil, cucumbers, watercress, asparagus and okra are all close at hand and are picked daily, featuring on his menus as they become available.
Sebastiaan has built up a close relationship with the traditional local fisherman of this beautiful island and his menus change daily depending on what they bring him.
Hailing originally from Holland, Sebastiaan has an impressive pedigree, having worked with the top echelon of the emerging famous chefs of the Netherlands. From the beginning of his career in 1994 untl 2010 he has worked solely in Michelin starred restaurants, rising to the position of Chef de Cuisine at Restaurant Savelberg in Voorburg (ranked in the top 30 restaurants of the Netherlands)
The opportunity to spread his wings and travel arose in 2010 when he joined the famed Le Gray hotel in Beiruit as Chef de Cuisine of the Indigo restaurant, where he remained until joining Six Senses Koh Yao Noi. An engaging and passionate chef, Sebastiaan is frequently seen in the Dining Room taking orders and customizing dishes for guests – another signature of Six Senses and Sebastiaans style.
Thai Chef’s Table- Mandarin Oriental Bangkok
Thai Chef’s table opening at the Mandarin Oriental Bangkok
MANDARIN ORIENTAL, BANGKOK LAUNCHES BANGKOK’S FIRST EVER THAI CHEF’S TABLE AT SALA RIM NAAM
February 2012 – Mandarin Oriental, Bangkok has launched an exclusive “Chef’s Table” at its’ iconic restaurant, Sala Rim Naam. The first time ever by a Thai restaurant in Bangkok, our 25 year hotel veteran Thai Executive Chef Vichit Mukura, also of the popular national TV program “Best Thai Chef”, will provide culinary connoisseurs or simply ‘food lovers’, a rare opportunity to experience first-hand the “inner” workings of one of the most dynamic gourmet kitchens in the world whilst indulging in first-class cuisine.
The Chef’s Table, set in the heart of the kitchen, allows diners a behind-the-scenes VIP pass to interact with award-winning Chef Vichit and watch the ‘Master’ in action as he prepares a bespoke, exclusive Thai menu based on the handpicked selection of the day’s freshest local and imported ingredients. “I personally select only the freshest produce for the enjoyment of guests. Quality is paramount and brings out the true flavours of Thai cuisine at their best,” said Chef Vichit.
Upon arrival, guests will be welcomed into the iconic, Grand Palace inspired decorative restaurant by Chef Vichit to enjoy a welcome cocktail and being personally escorted for a private tour of the kitchen before being seated at the Chef’s Table.
Throughout this unforgettable evening, Chef Vichit and his team of expert chefs will constantly interact with diners and present the assorted ingredients for guests to select and then gain their input into the planning of the evening’s custom crafted, personalised menu. Guests will enjoy informal master class style sessions throughout the duration of dinner, and watch and learn as Chef Vichit plates up deliciously prepared and authentic Thai fare right in front of diners.
Mandarin Oriental Bangkok Executive Thai Chef- Vichit Mukura
Vichit Mukura
Executive Thai Chef, Mandarin Oriental Bangkok
Born in the seaside resort city of Pattaya in the province of Chonburi, Chef Vichit Mukura developed a passion for cooking at an early age.
His career in the culinary industry spans over two decades during which he has worked in various hotels around Thailand (plus a brief stint in Japan) working his way from a cook to Chef status. Today, as Executive Thai Chef of The Oriental, Bangkok, he is in charge of the complete process from kitchen operations to menu selection of the hotel’s two Thai food restaurants, Sala Rim Nam (Thai lunch buffet and set Thai dinner) and Rim Nam Terrace (à la carte Thai dinner). Moreover, Chef Vichit is an instructor at The Oriental Hotel Apprenticeship Programme (OHAP), as well as overseeing the Oriental Professional Thai Chef Programme (OPTC). During his time at The Oriental, Bangkok, Chef Vichit has cooked for Royalty, Heads of State and celebrities.
In addition to his responsibilities as Executive Thai Chef of The Oriental, Bangkok, Chef Vichit is also a widely-respected authority on Thai cuisine and writes regularly for several food as well as lifestyle magazines (Thai food column). Furthermore, he has appeared as a Guest Chef on many TV cooking programmes, both local as well as international. Chef Vichit’s family owns and operates a very successful restaurant in Pattaya.
An interesting side note, the Mandarin Oriental is launching a new Chef’s Table. I will post the announcement and information in my next entry.
Recipes from the Mandarin Oriental- Pomelo Salad
YAAM SOM O GUB GOONG GAI
Herbed pomelo salad with prawns and chicken
Ingredients for dressing
50 g prawn, minced
25 g chicken, minced
200 g thick coconut milk
8 g chili paste oil
3 g chili paste
5 g salt
10 g lime juice
14 g white sugar
8 g coconut sugar
Method
In a sauce pan, heat 50 grams of the coconut milk over a medium heat then add the prawns and the chicken to stir-fry until cooked. Add the rest of the coconut milk. Bring to the boil then mix in the chili paste and the chili paste oil. Season with the salt, white sugar, palm sugar and the lime juice to taste.
Ingredients for pomelo salad
300 g pomelo segment, flaked
200 g dressing (from above)
40 g chicken breast, boiled and shredded
70 g prawns, boiled
8 g shallots, deep-fried
4 g garlic, deep-fried
16 g peanuts, deep-fried
2 g coconut meat, shredded and roasted
Method
place the pomelo in a bowl; add in the prawns and chicken breast. Mix in the dressing and toss well. Then add in the shallots, garlic and peanuts. Toss lightly. Sprinkle with coconut meat and garnish with coriander leaves and shredded big red chilies.
Recipes from the Mandarin Oriental Bangkok- my favorite dishes
I am incredibly privileged to have received recipes for my favorite dishes from the Mandarin Oriental Bangkok. Sticky rice with Mangos and Pomelo Salad. Here is the recipe for sticky Rice with Mangos from Executive Thai chef Vichit Mukura – Oriental Baan Rim Naan. His bio follows.
The Oriental Baan Rim Naam
KHOW NIEW MAMUANG
Coconut sticky rice with mango
Ingredients for coconut mixture (part 1)
1.5cupsthick coconut milk
170gramswhite sugar
8 gramssalt
1 leafpandanus leaf
Method
– mix thick coconut milk, white sugar, salt and pandanus leaf together in a sauce pan and heat them over medium heat until boiling. Strain them and set aside
Ingredients for sticky rice (part 2)
2cupsraw sticky rice (Khiew Ngoo)
Method
– rinse raw sticky rice until the water is transparent and soak them for 5 hrs. at least or over night , then rinse well again and strain them
– on the stainless tray with cheese cloth, put the rinsed sticky rice on and wrap them with the same cheese cloth and bring to steam for ½ hr. until cooked
How to do the coconut sticky rice
– pour the coconut mixture (from part 1) in cooked sticky rice (still hot
from part 2), then stir them until well mixed, cover them tightly about 15 mins
– remove the cover and stir them again, then cover about 15 more mins to be well blended
– served the coconut sticky rice with ripe mango
Fabulous new hotel in Bangkok – The Siam
The Siam, a spectacular luxury hotel that has just opened in Bangkok in June, lives up to all it’s abundant hype. A Bill Bensley design, it is a feast for the eyes. Owned by a prominent family in Bangkok, I heard Mr. Bensley was given carte blanche to do whatever he felt was appropriate. I have to say it is one of his best efforts.
Mr. Bensley incorporated four of Jim Thompson’s houses with contemporary elements ( Jim Thompson – fascinating American character that single handedly started the Thai Silk industry after World War 2 and disappeared in the 60’s after walking into the Malaysian jungle- http://www.jimthompson.com. A whole subject unto himself.)
One of the owners is a prolific antique collector; a popular actor and singer, his collection is seen everywhere. As a former antique dealer, I was blown away with his enthusiastic , eclectic collection. The hotel even has a screening room. On either side of the screen is a collage of old movie tickets on a pair of panels. One of the restaurants, with highly regarded Thai cuisine, utilizes one of the antique Thai houses. Food was excellent and the setting was delightful. Located on the Chao Praya, in the elegant Dusit neighborhood one is in a more peaceful part of the city. The hotel is planning to take clients sightseeing by boat- the Grand Temple is nearby. Another interesting aspect of activities offered at the Siam is kickboxing. The hotel has a ring and lessons for guests in their ample, enormous gym. As a guest, one can take lessons, and if you stay long enough , you will become a proficient kick boxer! Hmmm…
Walkway Siam Bangkok
Screening room, Siam Bangkok
Note the “film” border on the floor and the collage of old theatre tickets on the sides of the screen.
Traditional side of the Siam Bangkok
Personal Plunge pool, Siam Hotel Bangkok
Enormous bathroom in the Siam Hotel Bangkok
The Siam! Brand new luxurious hotel in Bangkok. Wow!!!
Walking to the Spa- Yao Noi
Beach overlooking Phang Nga Bay- Yao Noi
Part of the breakfast buffet- a gazillion jelly choices, all homemade! Yao Noi
View of Phang Nga Bay from the Hilltop Bar- Six Senses Yao Noi
Mesmerizing!!!!
Six Senses Yao Noi – all natural experience
From the moment you step onto the soft wooden polished floors, without your shoes, you feel a difference in this resort. Tucked into the jungle on Phang Nga Bay – above Phuket and across from Krabi- the resort’s vibration is serenity. One hears water flowing, smells the flowers, feels the breezes, and sees lush green all around. It is a small resort, only 50 Villas, but unless you are in one of their restaurants, pools or public places, you feel comfortably private. Hilltop, at the top of the property, is the main pool and lunch cafe. Drop dead views from there.
The main focus of Six Senses is a holistic way of life for the traveler. Organic beautifully prepared meals, spa services that are beyond excellent all work together to give the traveler a sense of serenity. Yao Noi seems to convey the idea of making their guests healthy and more conscious of their surroundings at every turn. They have organic gardens placed all over the resort, three gorgeous restaurants, and 3 bars. A nice touch is the espresso machine in the room. Among the special details is a homemade ice cream bar that is open all day. Ice cream and cookies are free to all guests. 30 selections- we had passion fruit.
Activities include movies, under the stars on the beach after dinner, yoga classes, cooking classes, meditation classes,rubber tree demonstration, Thai massage lessons, mango tours, sailing lessons, kayaking, windsurfing, island tours- on and on.
The breakfast bar is one the most extensive I have seen. It rivals the Oriental in Bangkok. They have an American buffet, a Chinese buffet, a whole room of yogurt and fruit choices and another room for pastries and jellies. Of course all jams and jellies are made on property.
We had the distinct pleasure of dining with the resort manager, Fernando Arroyo, and I see why this resort is running so well. We also had the pleasure of meeting the head chef, Anthony Reynolds and his brilliant co chef Sebastiaan Seegers. Five star chefs anywhere! The passion they display is a pleasure to encounter. Our biggest regret is not having time to do one of their cooking classes. They are fun as well as brilliant.
The most obvious asset of Yao Noi is the staff. Their enthusiasm is seen and heard everywhere. From the gardeners, the restaurant and bar staff, to our butler, Alice. Their greetings and efforts to please make the experience an unforgettable pleasure.
A very special destination, Yao Noi.
Khun Annie
Best Butler I have ever encountered – taking notes on our daily needs. Number 1!
Recipe from the Thai restaurant Ritz Phulay Bay – Krabi Thailand
The best Chicken Soup in Coconut milk I have ever tasted.
Ritz Carlton Reserve Phulay Bay
A little slice of heaven, I think this is one of the most beautiful hotels and settings I have ever experienced. It was filmed in the movie Hangover 2 as the destination for the “wedding”. Service is far beyond anything I have encountered, and Asian service is legendary!
Our butler is Kun Annie( Kun is a reference of respect), and I would REALLY like to take her home. She sees after our every wish, from laundry to boat tours of the islands, arranging transfers to our next destination, trips into the village, and as insignificant as how to to how to operate the TV. She appears at our poolside sala with pen in hand to take notes for our latest wishes. Oh my gosh.
The resort has three restaurants, a Thai, an International, and a Seafood restaurant.
We dinedin the Thai restaurant last night, and the Chicken soup in Coconut milk was the best I have ever tasted. Tonight will be the Seafood restaurant.
One other observation: the music at the pool is outstanding sort of Buddha Bar- Cafe Costes compilations. Recipes are coming from Phulay Bay’s French chef and I will post them soon.
Ritz Carlton Reserve Phulay Bay – Krabi Thailand
Ritz Carlton Reserve Phulay Bay- Krabi Thailand
Stunning resort! Ritz Carlton Reserve Phulay Bay – Krabi Thailand
Cruising the Irrawaddy River on the Road to Manday
One of the highlights of our visit to Burma is a cruise on the ship Road to Mandalay.
An Orient Express owned operation that lives up to it’s elegant, amazing reputation.
I have never seen any company work as hard at making your travel experience truly unforgettable, be it one of their hotels, trains or cruises. Nothing is overlooked, top notch at every point. Fine dining, spacious cabins, amazing service, spectacular in every way-as one would expect from Orient Express. We departed from Mandalay and sailed on the Irrawaddy River downstream to Bagan. Delightful at every turn, it is an experience I heartily recommend.
Road to Mandalay- heavenly cruise on the Irrawaddy River in Burma
Governors suite -Road to Mandalay
Governor’s Suite – Road to Mandalay
Mandarin Oriental Bangkok – like coming home
It’s the little things: being welcomed with jasmine bracelets
Orchids all over the room
The elevator attendant that punches your floor without being told.
Being called by name by everyone.
Ice, our maitre’d at breakfast, who always has a plate of mangosteens and fresh sliced mangos at my place.
Eating breakfast on the river- watching the ever vibrant boat traffic.
600 count sheets
Local fruit placed in our room everyday.
The hall butler who runs to unlock our door before I can fumble for my key
The white chocolate elephant with candies and personally signed welcome notes.
The pool beverages constantly being refilled without being asked
Smiles on every employee
The night note on our pillow with an orchid
Bright lights in the bathroom
Unlimited refreshing bath salts
Dispatches from the Road 