ER
THE island of Bali, with its verdant rice terraces, jungled interior and beaches framed by coral reefs, teeming with vibrant marine life, has long been recognized as a retreat for those seeking a spiritual salve. Its age-old appeal transports explorers to its shores to discover a zen-like state of calm; where clouds dance along the horizon and the joyful sound of birdsong resonates amongst thick forest.
Aman has three distinct sanctuaries on the peaceful island, all with a uniquely low room count and spacious standalone suites and villas. Following a brief closure and period of quiet reflection in response to the global pandemic, each one prepares to safely reopen its doors on 1 August.
AMANKILA
Ensconced into a hillside on Bali’s less-explored eastern coastline, Amankila resides beneath sacred Mount Agung. Each of the resort’s 31 suites are woven within pockets of lush tropical vegetation and raised on stilts, designed to captivate with infinite, breathtaking sea views. The suites have their own private entrances and are connected via frangipani-lined walkways through the treetops. They feature thatched roofs, with expansive indoor and outdoor living areas, and large bathrooms with deep soaking bathtubs.
Ideal for a private escape, the spacious two-bedroom Amankila Suite covers 660 sq-m and offers views of Amuk Bay. The suite has its own aquamarine-tiled swimming pool and terrace with sun loungers, as well as two lounging bales and expansive indoor and outdoor living areas. A private butler service enables a seamless and undisturbed stay.
Amankila’s dining venues utilize locally sourced ingredients and explore a variety of cuisines from traditional Balinese and Indonesian fare to relaxed Western dishes. A meal from any of the resort’s dining venues can be served in-suite. During October, Amankila will welcome Michelin-starred chef Victor Liong to the resort to host a series of culinary events showcasing his expertise to guests. Chef Victor Liong is well-known for his focus on sustainable produce and is also the owner of an acclaimed new-style Chinese restaurant, Lee Ho Fook, in Melbourne, Australia.
In November, the resort will welcome Chef Mads Refslund, the renowned Danish chef previously of NOMA, for a series of culinary events hosted at Amankila and Amandari. The Michelin-starred chef will bring his expertise and passion for sustainability to Bali, showcasing locally sourced produce in unique and interesting pairings for an unforgettable dining experience.
AMANDARI
Framed by an emerald-green landscape of wild jungle foliage and rice terraces in Bali’s cultural heartland, Amandari lies just outside Ubud above the Ayung Valley. With only 31 free-standing suites and a three-bedroom villa, the resort is designed to echo a traditional village, amidst small lotus ponds and colorful bursts of tropical flora. Interiors comprise fittings made from teak and coconut-wood, and sumptuous beds lie beneath bamboo ceilings, exposed to cooling mountain breezes.
Of all the resort’s village-style paras-stone dwellings, the three-bedroom Amandari Villa is the most extraordinary and the most secluded. The villa is accessed via its own entrance and is located a minute’s drive from the resort. Comprising of a quintet of freestanding pavilions, the villa is set around a two-tiered swimming pool that is surrounded by landscaped gardens. Exclusively served by two members of the Amandari team and with access to a private vehicle, the hideaway overlooks the natural splendor of the Ayung River Valley.
Amandari’s tropical setting inspires a meditative sense of being, and its Aman Spa further encourages relaxation and comprises two open-air treatment Bales, a beauty room, sauna, a marble steam room and an extensive menu of treatments incorporating local Balinese ingredients with traditional healing practices. All treatments are also available to be booked in-suite. New this year, Amandari has introduced a three-night Reiki Healing and Level 1 Initiation Retreat.
Amandari’s open-air restaurant and adjacent bar afford serene views of the Ayung River. Ingredients are sourced locally and crafted into an exquisite menu of Indonesian- and Western-inspired fare. All meals can be served in-suite, in one of the resort’s many secluded outdoor spots, or in the form of a picnic in a private location within Amandari’s natural surroundings.
In addition, two Bales, in nearby Bongkasa and the rice terraces of Unesco-protected Jatiluwih provide romantic settings for special dining experiences following active journeys by foot or bike through scenic landscapes. In addition Amandari will welcome Chef Mads Refslund in November, who will highlight Aman’s commitment to working with local producers and suppliers during his limited series of events at the resort and Amankila.
AMAN VILLAS AT NUSA DUA
The Aman Villas at Nusa Dua form a peaceful retreat on Bali’s beach-fringed southernmost peninsula. Set within palm-fringed gardens filled with aromatic frangipani trees and with access to a private Beach Club, the villas range from one- to six-bedrooms. Each villa covers two storeys and includes a large open-air dining pavilion, as well as a private 25-meter swimming pool. A butler and chef cater to every whim ensuring a relaxing stay.
New this year, the resort has introduced a unique private dining experience within the villas. Capturing the excitement and interactive nature of a market stall, each villa’s private chef liaises with guests to provide an evening Seafood Market Barbecue with tailormade dishes and live cooking stations.
During this evening, utilizing the catch-of-the-day, the chef crafts a bespoke menu that is cooked to each guest’s individual taste over traditional coconut husk coals. Fresh island fare includes lobster from Sumbawa, grouper from Mancar, mud crabs from Sumatra, prawns from Pasuruan, tuna from Singaraja, barramundi from Papua and snapper from Karangasem. [traveltext.id]
