Luxury Travel Review
Hansar Samui, a new beachfront hotel and spa in Koh Samui, Thailand
Article and photos by Elena del Valle
The Hansar Samui
After a difficult flight to the island of Koh Samui in Thailand, I exited the airport to discover it was necessary to follow what felt like a long, partly on an incline, path to the passenger pick up area. It was hot and humid and by the time I made it there I was sweating and desperate to leave the airport.
My room at the hotel
As I pushed my luggage cart up the last part of the incline I spotted a friendly looking man with a turquoise polo short at the head of the line of people waiting for passengers. Later I learned his name, Sin Samney “Sam,” the Hansar Samui front desk manager and concierge. Sam held a sign with my name on it and a radiant smile that melted my sour mood instantly. “Pop,” the hotel driver was with him and while Sam greeted me Pop went to fetch the car from the parking lot in front of us. A moment later I was comfortably seated inside the air conditioned hotel car holding a refresher towel and drinking chilled water.
The beach view from the lounge
That set the tone for my stay at the Hansar Samui. I thoroughly enjoyed my beach front handsome room with a covered balcony as well as the hotel spa, fitness center, restaurant, and saltwater infinity edge swimming pool. I will remember the hotel for the staff’s friendliness and thoughtful touches like the constant supply of mangoosteens in my room fruit bowl when they found out it was a favorite (I bought some at the village market), and amenities like the nightly home baked sweets and chocolates.
Sweets from H-Bistro
While I was there I had an opportunity to sample the new H-Bistro Tasting Menu. The first course was perfectly cooked Seared Hokaido scallops with celeriac, cherry tomato compote and Riesling foam. Then there was a delightful Pan fried foie gras liver with rapberry yogurt and rapberry essence followed by a delicious Linguini pasta with, garlic, red chili, tiger prawn, Dutch Mussels and fresh dill. For the next course we could select one from the following three: Pan seared Arctic Char with ratatouille, eggplant and lobster foam or Slow cooked Bresse baby chicken with white asparagus, crispy guanciale and Black summer truffle sauce or Grilled Canadian Lobster with garlic butter and rocket salad. I was able to sample the chicken (a favorite) and the lobster. Although dessert was not part of the set menu we had saved room to sample Warm melted chocolate cake with vanilla ice cream and Pineapple ravioli both of which provided a satisfying completion the lovingly prepared and artfully presented meal.
Foie gras at H-Bistro
The chicken was a favorite
From Indra Budiman the affable general manager, to Stephen Jean Dion, Hansar’s executive chef, the restaurant staff who I met the day I sampled the H-Bistro Tasting Menu; to the front desk staff, the room service staff, the ladies at the spa, the young men in the pool area and nearly every staff member I had a chance to meet I felt welcome, even when our communication was limited by language.
Hansar Chef Stephen Jean Dion
You can read more about my stay at the Hansar Samui and the Luxsa Spa in Koh Samui, Thailand at the Simon & Baker Travel Review.
The Breakers, a Florida icon
By Elena del Valle
Photos by Gary Cox
The Breakers Palm Beach
This family owned and family friendly resort in tony Palm Beach Island in Florida’s east coast made fans out of us. There are many reasons to like the 140-acre property such as its handsome Italian design interiors and pretty rooms, beachfront location, two 18-hole championship golf courses, ocean facing swimming pools, spacious spa, boutiques and multiple restaurants. Our favorites: the manicured look pervasive throughout the resort including uniformed staff and the high level of service, often friendly and helpful, wherever we went.
There were many comfortable areas to relax and enjoy the property
We enjoyed a midweek stay just as the season was closing and although the weather did not cooperate as much as we would have liked (there was a constant lifeguard red flag during our stay) we appreciated the calm environs. We particularly enjoyed massages at the resort spa, a sunset dinner at the The Flagler Steakhouse and a molecular gastronomy tasting menu dinner at L’Escalier, the resort’s gourmet restaurant.
Cuisine as art at L’Escalier
Another favorite was a day at Beach Bungalow 17, one of several day rental cabanas fronting the adult relaxation infinity pool and facing the beach beyond. The bungalow provided quiet space aside from the crowded pool area and the private area with a concierge made our time under the sun especially relaxing. The 150-square foot indoor area plus a segregated patio was stocked with some complimentary amenities and plenty of pool towels. For sun time the patio had three outdoor lounge chairs and an umbrella.
Beach Bungalow 17
Inside the open air space had a ceiling fan and a tower fan, lanai, armchair, rectangular wood table, private outdoor shower, water closet and sink, binoculars, house brand toiletries (body lotion, bathing gel, shampoo, conditioner, liquid soap), blow dryer, tissue paper, WiFi connection, LG flatscreen television with satellite connection, Zenith DVD player, fruit bowl, ice bucket and mini refrigerator stocked with house brand purified complimentary water. There were also four types sodas and snacks in our bungalow for purchase (Snickers, Skittles, Reese’s, M & M and PowerBar).
Our view of the pool and ocean beyond from inside the bungalow
Krissy, our Bungalo concierge, made sure we had everything we needed with a smile
Although the resort facilities and amenities were within easy reach it was nice to know we did not have to do anything or go anywhere if we did not care to. Even lunch was easy.
We selected Florida Fish Tacos, Turkey Club Wrap and a side order of Avocado Fries from the Ocean Grill menu in our bungalow and placed our order with Krissy, a uniformed concierge who checked on us regularly. Within minutes our food arrived. In case we were still peckish around 3:30 p.m. she brought a styrofoam plate of frozen grapes. We wrapped up our day feeling lazy and relaxed and ready for dinner at Echo, the resort’s offsite Asian eatery a short shuttle ride away in downtown Palm Beach. Click here to read about our experience at The Breakers Palm Beach, The Spa at The Breakers and L’Escalier.
The duck at Echo was served with flour wraps and crisp vegetables
PBS documentary explores forgotten Tibetan corner
Mustang: Journey of Transformation
Photo: SSA Public Relations
In Mustang: Journey of Transformation, a DVD documentary (PBS Distribution, $14.99) released earlier this year, PBS takes viewers on a 30-minute trip across time to the Kingdom of Mustang, a forgotten corner of Tibet. The Kingdom of Mustang is one of few places that maintain close ties to the original Tibetan culture. Actor Richard Gere narrates the short film about the history, traditions and Buddhist religion that define the Tibetan people of the little-known region east of the Himalayas.
“Because our land is filled with untouched monasteries from the 15th century and our government is based on Buddhist teachings, some say we are the last remaining Tibetan kingdom,” said Jigme Palbar Bista, King of Mustang.
Described as one of few remaining homes of authentic Tibetan Buddhist culture the Himalayan Kingdom of Mustang was isolated by geography and politics for many years. Its inhabitants struggled to survive, and the 15th century monasteries that defined their culture in the past had nearly disappeared from neglect. Outside funding and expert support are helping Mustang and its people reconnect with their ancient past by providing the financial means and training to restore the country’s collapsing temples and sacred sites and inspiring a new found cultural renaissance, according to the documentary.
His Holiness the Dalai Lama, the King of Mustang, and Luigi Fieni, the chief art conservator of Mustang’s ancient Buddhist masterpieces are among those interviewed in Mustang.
PBS Distribution is the leading United States media distributor for the public television community domestically and internationally. Jointly owned by PBS (Arlington, Virginia) and WGBH (Boston, Massachusetts), the company extends the reach of public television programs beyond broadcast, generating revenue for the public television system and its production partners.
Click here to buy Mustang: Journey to Transformation
Totem, the new Cirque du Soleil show, more spectacular than ever
By Andrea de Gosztonyi and Douglas McRae, photos by Andrea de Gosztonyi
Cirque Totem in Montreal
The Montreal based Cirque du Soleil has come out with a new show for 2010 . This new touring show started in Montreal Quebec, Canada from April 22 to July 11, 2010, where we saw it. It then moved to Quebec City, Canada from July 22 to August 9, 2010. From there the show is scheduled to travel to Amsterdam, Netherlands, from October 7 to November 21, 2010 and then on to London England January 6 to 30, 2011.
The show was designed to trace the journey of the human species from its original amphibian state to its desire to fly. The stage evokes a giant turtle an important symbol of origin for many ancient civilizations. The costume designer researched nature including real animals, plants and birds and focused much attention on the human body and the seasons, according to promotional materials.
Montreal was the backdrop for the Cirque tents
To read other Cirque du Soleil related articles see Inspria, a Boucheron, Cirque du Soleil jewelry exhibit at Montreal museum, Cirque du Soleil Beatles ‘Vegas show fun, and Italian clown themed show delightful. Click here to read more about our impression of Totem.
Dinner at la Tenda Rossa, a gourmet restaurant near Florence, Italy
By Elena del Valle, photos by Gary Cox
The artwork featured relaxing images of the female form
As we endured a 30-minute cab ride along a curvy hilly road to a small town near Florence, Italy I wondered silently where we would spend the night. While the taxi driver happily discussed the area, politics, his family and just about every topic under the Italian sun, my stomach lurched and I yearned to stop moving. We had left the dry comfort (it had been raining all day) of our boutique hotel in the heart of Florence, with a high priced gourmet restaurant in the lobby, to explore the lesser known Ristoranti La Tenda Rossa, a family restaurant, believing it was only a 15-minute drive away. As we arrived in Cerbaia in Val di Pesa, the town where the restaurant was located, I was certain I would be unable to dine and be incapable of enduring a return drive to our hotel in Florence that night.
Barbara Salcuni, Natascia Santandrea and Cristiana Salcuni were our hosts for the evening
Inside the restaurant we were greeted courteously and seated immediately. One couple had already been seated across from our table; otherwise the restaurant, which would be full before long, was still quiet. The decor emphasized muted light, beige walls, wood floors, and quiet surroundings with pleasing artwork and sculptures. Soon I was tasting the crispy Tuscan bread (citrus, milk, croissant, cereal and olive choices) with local extra virgin olive oil. Surprisingly, in addition to the wine options, there were four types of still water and four types of sparkling water to choose from.
The bread was attractive and tasty
I eyed the French foie gras appetizers and Giorgio Grai Spumante Metodo Classico bubbly cautiously while we ordered with relative ease thanks to two of the staff’s English language skills (one of them translated the Italian menu for us). It helped that we were having the tasting menu with wine paring so there were no difficult decisions to be made.
Tiny squid with pumpkin and lobster
The restaurant was lovingly run and the food was prepared by a bevy of ladies. Evidence of the care they took were the decorative touches including well lit sculptures of women by the same artist, a friend of the family, placed around the restaurant, lovely silverware with even a small spoon for the creme brulee dish and a silver toothpick with the restaurant’s initials. The service was outstanding and the staff that looked after us were attentive and polite. We were pleased when our unfinished bread bowl was replaced with a new one filled with warm bread.
Ravioli with Tuscan vegetables
We had a seven course tasting dinner with wine pairings. First we were served a dish of bite sized appetizers, Variazioni di fegato grasso d’oca con pan-dolce: crema bruciata aromatizzato al caffé, Lollipop di fragole e pepe rosa, Club sandwich and Cornetto gelato served with warm brioche. There was a tiny squid stuffed with lobster and pumpkin “Sole” di piccoli calamari ripieni all’astice e crema bruciata di zucca gialla aromatizzata alla radice di zenzero; then we had ravioli stuffed with Tuscan vegetables, beans and olive oil (first pressing blend Tuscan and Sicilian olive oil) Ravioli di ribollita in emulsione di fagioli neri e olio Gemini, con cozze pelose tarantine; there was ricotta with a brown licorice, tomatoes and bitter dark chocolate Fiocco di ricotta in salsa bruna alla liquirizia, con pomodorini confit e bastoncino di cacao amaro; perfectly cooked lamb from the Apenino served with lamb sausage made from lamb liver and heart Agnello dell’Appeninnino in salsiccia di magro e pecorino stagionato costoletta a scotadito con sedano rapa e salsa de frattaglie; a cinnamon caramel iced palate cleanser Cannucia di gelato all a cannella; and dessert was a gelatin with nut cream filling, nut balls, pumpkin and Italian biscuits Cubi gelatina di Vinsanto farcita alla crema di nocciole zucca gialla candita cioccolato bianco e spumone di cantucci.
Paola Salcuni, Cristian Santandrea, Maria Probst, Maria Salcuni and Fernanda Salcuni were the stars in the kitchen
The wines were Riesling Auslese Kerpen 2001 Heribet Kerpen with a slight gasoline nose to counter the strong flavors of the liver dish, 2004 Pinot Bianco Russz Superiore, 2007 Marina Cvetic Masciarelli, a deep 1995 Brunello di Montalcino Fuligni and at the end Brown Label 2006 Reserve Grappa I Balzini.
Lamb with lamb sausage and popcorn
We liked the combination of subtle yet distinctive flavors at la Tenda Rossa, pretty dish presentation including unexpected touches like “lollipops,” “sandwiches,” and popcorn, the small quantity of wine served with each dish of the tasting menu which was enough to go with the dish without leftover wine or the feeling of having to drink it to avoid wasting it, the warm, relaxed ambiance and friendly staff. Thankfully our tasting menu dinner was a foodie pleasure and the drive back courtesy of the restaurant car driven by Sylvano was significantly more pleasant thanks in part to the luxury sedan we rode in and the highway roads the driver chose for our return.
Dessert at la Tenda Rossa
We would gladly return for dinner anytime we are in Florence although although next time I will request a hotel car. We will recommend this lovely restaurant to friends and colleagues heading to Florence who have the time and inclination to have dinner beyond the city limits. It was worth the drive. Ristorante la Tenda Rossa, Piazza del Monumento 9/14, 50020 Cerbaia in Val di Pesa, Telephone +30 055 826132, www.latendarossa.it, ristoranti@latendarossa.it
Our Saint Lucia whale, dolphin watching tour
By Elena del Valle, video and photos by Gary Cox
Hackshaws.com is a family run business
We had been crossing our fingers since the night before in the hope of clear skies. We arrived at Vigie Marina just outside Castries, Saint Lucia in the Caribbean a few minutes early excited at the prospect of seeing dolphins or whales. After a brief greeting we boarded the Lady Anne, a 2004 50 foot Newton custom motor boat with capacity for 60 passengers for a Half Day Whale Watch Safari. The two of us, a cheerful crew of three, Captain Antonious, and deck hands Jonny and Ovar, and 21 other passengers departed at 8 a.m. and returned four hours later. With the exception of one young girl we were all adults on board.
One of two 50 foot custom Newton boats at Hackshaws the day we visited
The crew had a short safety discussion which included a mention of the location of life vests and that there were first aid kits topside and on our deck. They suggested we walk around barefoot and explained there were shady and sunny areas of the boat where we could sit. They also offered us cold soft drinks, mineral water, and rum punch and cheese flavored Pringles potato chips and mentioned there was a small head (bathroom) for guest use.
The happy crew of the Lady Anne
Soon the marina was behind us and we began searching for dolphins and whales. Movement caught my eye and when I asked the captain what it was he said it might be whales. As we approached we saw a pod of 20 or more dolphins, I thought. The crew explained that they were pilot whales, dark gray members of the dolphin family measuring 16 to 20 feet and weighing up to three tons, near the surface. They swam under and around us playfully for about 20 minutes. We were delighted to observe them for as long as we could.
A while later, as we hugged the west coast of Saint Lucia heading south we saw spotted dolphins. These were smaller than the pilot whales and perhaps even more playful. These dolphins, found in tropical and warm waters, are said to measure an average of seven feet and weigh about 220 pounds. We remained with them for about 15 minutes, circling back for a final glimpse.
Once the dolphins tired us playing around our boat and swam away we continued south until we reached the famous Gros and Petit pitons. At Jalousie Bay we circled back, observing the hills and The Jalousie Plantation as we turned back north. During the tour we saw the Saint Lucia coast line close up and the profiles of the nearby islands of Saint Vincent and Martinique in the distance.
The famous Saint Lucia Pitons
On our return we made a brief stop in Marigot Bay to drop off two of our passengers before docking back at Vigie Marina. Hackshaw Boat Charters, the tour company that ran our tour, was owned by three Saint Lucia siblings Chris, Jacquie and Nick Hackshaw. Hackshaw Boat Charters, Vigie Marina Castries, Saint Lucia, Telephone (758) 453 0553, Fax (758) 4581250, www.hackshaws.com, sales@hackshaws.com
