Relais & Châteaux has launched a new 2012 guide
for its hotels and gourmet restaurants in Asia including unique
insights on local destinations.
The Our Innkeepers Guide to
Discovering Asia 2012-2013 invited each innkeeper to reveal
secrets and tips on where to go, what to do and how to enjoy their
It creates an up close and personal insight into
the brands 39 properties in 32 locations across the region from
Greater China, Japan and Thailand to Laos, Cambodia, Malaysia,
Singapore, Bali, India and Sri Lanka.
Along with individual property reviews,
destination reviews, new itineraries and tips for Secret Places,
the guide includes a special section called Cuisine du Coeur
where chefs speak about their passion for food and local produce.
The book also has a part entitled Planet & People, which
highlights the effort for sustainability and social
number of Greater China properties have joined the Relais &
Châteaux portfolio recently. These include Jingmai Brilliant
Resort & Spa in Yunnan, set amid the largest ancient tea garden in
the world, and JE Mansion, an oasis of Chinese tradition in the
heart of Beijings commercial and business district.
Elsewhere in Asia, new members include Villa Samadhi, a haven
of peace at the heart of Kuala Lumpurs urban jungle, and Bettei
Senjuan, which boasts enchanting views of cherry blossoms
carpeting Mount Tanigawa in Japan.
de Maisons passion for life, food and art de vivre extends far
beyond their magnificent yet intimate hotels, it delves deep into
the communities in which they live, said the guides editor. Relais & Châteaux is not a chain, but a fellowship of
fiercely independent people and unique properties that have
together redefined luxury hospitality by emphasising holistic and
personal experiences that transport guests on a sensual journey,
introducing them to a deeper and honest understanding of the Art
Relais & Châteaux properties across Asia are
this year supporting a foundation named Shark Savers, which works to raise awareness of
sharks being fished towards extinction due to the large demand for
sharks fin soup.
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