southeast asia | destination best for BEACHES...
Famous for its powder-white sands and clear blue seas, Tailand remains a bestseller for beach lovers, with even the most developed regions such as Phuket and Koh Samui proving mass tourism doesn’t have to ruin paradise. In Phuket, top beaches include Pansea, where only guests staying at the Amanpuri and Chedi resort hotels can recline on luxury loungers and sip tropical cocktails while enjoying the coastal view. And on Koh Samui, Lamai Beach is also picture-perfect with luxury
hotel brands such as Banyan Tree Le Meridien providing guests with front-row views of the ocean panorama. Candidates for best beach in Tailand are seemingly endless, says
A&K director of sales, Southeast Asia, Derek Ong. “For natural scenery, my favorite hotel is the Rayavadee in Krabi. Set on a small peninsula, it has beaches on three sides and limestone karsts towering above the resort and all across the horizon. It’s an unbeatable, stunning location.” Situated in the unspoiled Phra Nang peninsula, the hotel is also an
ideal base from which to explore nearby Phi Phi Island, famous for its remarkable variety of dive sites concentrated in such a small area. Meanwhile, Audley Travel singles out Soneva Kiri, in Koh Kood.
Surrounded by dense jungle and pristine beaches where fishing boats dot the horizon, guests stay in 42 pool villas and can dive in crystal clear waters or enjoy after-dark snorkeling activities.
Lamai Beach, Ko Samui Below: Hanoi food market
best for FOOD & DRINK...
With food being one of the key components of any trip to Asia, it’s tough to single out a specific destination for traveling gourmands. Tat said, those keen on a cruise should book the Aqua Mekong, according to A&K, as the ship’s executive chef is none other than the Michelin-starred David Tompson, famous for his Tai restaurant Nahm in Bangkok, which is ranked as one of the best in Asia. Tompson has tailor-made a menu for Aqua Mekong guests, combining
the culinary traditions of Southeast Asia with the freshest ingredients, such as river prawns and catfish sourced from local Mekong River markets and regional producers. Tai-bound travelers should also consider a stay at Iniala Beach House,
the five-star boutique beach property near Phuket, suggests A&K, for its degustation menu at Aziamendi, the resort’s gourmet restaurant. At the helm is three-star Michelin chef, Eneko Axta, from Bilboa, Spain, who fuses Basque techniques with fresh Tai ingredients to create innovative dishes with dazzling presentations. “Southeast Asia has an endless number of food experiences,” says A&K’s
Ong, adding that the operator provides streetfood walking tours with local experts, western writers or chefs in Bangkok, Ho Chi Minh or Hanoi. In Bangkok, it also arranges cooking classes in local homes, hotels or private cooking academies, or even private lessons with Tai celebrity chefs such as Ian Kittichai, the famed Tai food ambassador. u
fall 2015 | ASTAnetwork | 93
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