MORE REASONS TO ESCAPE TO THE SANCHAYA
Just an hour by ferry from Singapore, The Sanchaya offers that increasingly rare combination of easy access and genuine escape. Set along the shores of Lagoi Bay in Bintan, the intimate beachfront estate feels removed from the pace of the city, with tropical surroundings, a strong sense of privacy and an approach to hospitality that favours the personal over the predictable.
The Sanchaya – Anteroom view beach
Now, the estate is entering a new phase. The Sanchaya has joined The Leading Hotels of the World, placing it within a global collection of independent luxury hotels celebrated for their individual character and distinctive approach to hospitality. The recognition comes as the estate continues to refine its guest experience, including through a new culinary collaboration with Singaporean culinary artist Janice Wong.
With just 29 villas and suites, along with a private beachfront residence, The Sanchaya is an intimate estate shaped by Southeast Asian heritage and colonial-era elegance. Curated art and antiques complement the interiors, while the estate’s small scale, sense of privacy and deeply personalised service create a distinctly discreet beachfront experience.
Vanda Villa
Membership in The Leading Hotels of the World brings additional benefits for eligible Leaders Club members, including member rates and points on qualifying stays. On-estate privileges include daily complimentary continental breakfast for two, a personalised welcome gift and complimentary Wi-Fi, while priority room upgrades, early check-in and late check-out are subject to availability. Further benefits vary according to membership tier.
The affiliation follows another significant international accolade for the estate: The Sanchaya has been awarded Two MICHELIN Keys, further strengthening its position among Indonesia’s distinctive luxury stays. At the same time, its longstanding creative relationship with Singaporean culinary artist Janice Wong is entering a new chapter.
The latest development brings rei by Janice Wong, Wong’s zero-sugar confectionery label, to The Sanchaya. Its arrival in Bintan marks rei’s first release beyond Singapore, adding a wellness-conscious dimension to the estate’s culinary offering while building on a collaboration developed over several years. Wong and The Sanchaya have previously worked together on six-hands dinners and bespoke edible art installations, while her signature chocolates have also been part of the estate’s in-room maxi-bar experience.
Honey Basque Cheesecake
Guests can now expect a curated selection of desserts and chocolates made without refined sugar, artificial sweeteners or sugar alcohols. Among them are a honey Basque cheesecake prepared with Indonesian honey, plant-based chocolate desserts and ceremonial hot chocolate, alongside selected rei chocolates.
The offering will be incorporated into selected dining experiences and guest touchpoints across the estate. Selected rei creations will also be introduced as complimentary amenities for VIP guests, while a retail collection will be available for purchase at The Collection, The Sanchaya’s on-site boutique.
Together, these developments give travellers a few new reasons to rediscover The Sanchaya without changing the qualities that have long defined it. The LHW affiliation brings additional recognition and privileges, while the collaboration with Janice Wong introduces a fresh culinary dimension that remains in keeping with the estate’s understated character.
The proposition remains refreshingly simple: a secluded beachfront setting on Lagoi Bay, distinctive design and highly personalised hospitality, all within easy reach of Singapore. The latest additions simply offer a few more reasons to settle in, slow down and perhaps linger a little longer over dessert.
For more information, please visit website