INDONESIA: Nihi Sumba Island Hotel, On The Edge Of Wildness

Almost three times the size of Bali, Sumba is a jewel in Indonesia’s necklace of islands.

This is a cluster of private villas ensconced within a series of curling stone pathways flanked by banyan, banana, palm and frangipani trees.

Each has its own glassy infinity pool, ocean view and private butler.

A wealth of activities will keep you busy, or you can simply kick back in bliss.

Almost three times the size of Bali, Sumba is a jewel in Indonesia’s necklace of islands.

The resort itself is set on a deserted stretch of private, gold-sand beach backed by raw, tropical jungle.

It might be a far-flung destination to reach, an hour’s flight from Bali and a 90-minute car ride, but this remote setting on the edge of wildness is definitely worth a visit.

There are villages nearby; some you can walk to, others you might need to ask your personal butler to arrange a car or horse ride for.

Tropical luxe meets surfer’s retreat. The resort was born of a simple shack that surf enthusiast Claude and his wife Petra Graves set up after discovering legendary wave Occy's Left here in the late Eighties.

It was bought up by Chris Burch and James McBride who developed it into a series of private villas.

Buildings reflect the local Sumbanese culture and architecture, with traditional grass-thatched menara roofs sombrero shaped, teak wood and local artworks.

Big windows and open lounges bring the outside in. It’s all about the relaxed, beach-chic mentality here, with an emphasis on sustainability, wellness and really soaking in your surroundings.

You need a few days to pack everything in, but to get you started, each villa comes with a superb personal butler who can arrange anything from a sunset horse ride and yoga at the pavilion, to a three-mile trek to a full day’s spa safari at Nihioka.

There’s a chocolate factory with cocoa-making courses and treatments, and a whole range of water-based activities including stand-up paddleboarding, fishing, diving and surfing Occy's Left.

Tropic surf instructors can take novices to the resort’s quieter bay, Coconut Cove.

There’s a gorgeous infinity pool by the boathouse: sundowners and canapes in the bar shack here are out of this world.

You might even get lucky with a turtle release.

- Bar

- Beach

- Laundry

- Parking

- Pool

- Restaurant

- Room service

- Spa

- Wi-Fi

The 27 villas and treehouse come in all shapes and sizes and some are like mansions, but all have ocean views, large terraces, four-poster beds and private infinity pools.

Interiors are simple and rustic, featuring lots of teak and smooth marble floors.

Furnishings are minimal and could be livened up slightly.

The minibars, which house a good selection of drinks from bottled gin to lychee juice and snacks including chocolate from the estate, the safe, and tea and coffee-making facilities are neatly hidden away in cupboards.

No televisions in-room, but you can watch DVDs in the villas’ outdoor lounges, and Menara - the main lounge near reception has cable.

Bathrooms are semi-open and earthy in natural materials and tones.

Ombak restaurant overlooks the bay and serves a mix of Indonesian and western-style dishes.

From creamy redang sapi with vermicelli and Sumba linefish of the day, to redang sapi - braised beef curry and chicken with green papaya and vegetables from the resort’s organic gardens and trees.

The wine list is excellent, with an in-house sommelier who can easily twist your arm.

Lunch and breakfast is also served here: watching the surf pros while you tuck into nasi goreng or pancakes is a mesmerising way to start the stay.

For something less formal head down to Nio Beach Club for fresh fish, tacos and pizza at The Boat. Food at Nihioka is mostly vegetarian, with a range of vegan dishes.

One bedroom villas from $795 (£602) in low season; and from $1,445 (£1,093) in high.

Minimum stay is three to five nights depending on the time of year.

All meals - breakfast, lunch, dinner, morning/afternoon snacks and all non-alcoholic beverages included, as well as the minibar, laundry, selected excursions and activities (sea and land) and daily yoga/meditation sessions. Free Wi-Fi.

Access for guests with disabilities Not available.

Yes, villas feel private and with exclusive pools, the beach and many bookable activities, there’s plenty for children to do.

Extra beds cost $250 (£189) for ages 12 and over; $125 (£95) for ages six to 11; and those aged five and under stay for free.

Babysitting services are available and children’s options at dinner can be requested.

Rooms from - £ 1,027 per night

Enjoy your stay at Nihi Sumba Island Hotel.


Tourism Observer

SOUTH KOREA: Korean Gourmets Excited By ASEAN Cuisine

Renowned ASEAN region chefs were in Korea to offer their mouth-watering delights at the ASEAN Culinary Festival at COEX in southern Seoul on June 1-4.

The ASEAN-Korea Centre-organized event was part of the Korea World Travel Fair (KOTFA), the nation's largest international travel event.

Food is a universal language that brings people and cultures together, ASEAN-Korea Centre Secretary General Kim Young-sun said at an opening ceremony on June 2.

Held for the first time last year, the ASEAN Culinary Festival connected the hearts and minds of the people of ASEAN and Korea by introducing 30 ASEAN dishes to about 3,500 visitors during the four-day event.

This year's event featured the region's finest coffee and tea and dishes ASEAN country embassies and tourism organizations in Korea recommended, the organization said.

Furthermore, to commemorate the 50th anniversary of ASEAN and the Visit ASEAN Year, ASEAN developed special travel packages entitled ‘Southeast Asia's 50 Golden Trails' that will be launched at the ASEAN Tourism Pavilion, Kim said.

The event featured over 50 culinary experiences and the celebrity chefs prepared 20 distinct dishes _ two from each member state.

The dishes included nasi goreng from Indonesia, bun cha from Vietnam and rendang and pulut kuning from Malaysia,

The organization also held promotions such as the ASEAN Map event, the Photo Wall for social networking service uploads and the ASEAN Travel Mobile Application download event.

The ASEAN-Korea Centre, an intergovernmental organization established in 2009 to promote exchanges between Korea and the 10 ASEAN member states, has been participating in the KOTFA since 2013.

It designated May and June as "ASEAN Month" to celebrate the 50th anniversary of ASEAN and the ASEAN-ROK Cultural Exchange Year.

During the two months, several events will be held ― including the ASEAN Lecture Series, the ASEAN-Korea Investment Promotion Seminar on ICT, the ASEAN Quiz, and the ASEAN School Tour Program.

Last month, the organization hosted a photography contest to celebrate the anniversary. There were 1,034 entries from the 10 ASEAN member states and 1,055 from Korea for the contest from March 7 to April 23.

The judging committee comprised four photography experts and representatives from embassies and tourism organizations of seven ASEAN countries that offer Special Country Awards.

There was one winner of the first prize, two runners-up and eight winners of the Special Country Awards.

Prizes included 12 round-trip flight tickets, four iPad Minis and 44 gift cards, the organization said.

The organization also introduced the food and culinary culture of the region at COEX in Seoul last year, at the ASEAN Fair: Touch & Taste ASEAN. It featured 100 companies, 70 delegations and performers from 10 ASEAN member states.

A wide range of products ― including packaged and processed foods and beverages ― was promoted, followed by business-matching meetings between exhibitors and Korean buyers.

Indonesian Chicken & Mushroom Noodles Recipe

Indonesia is one of the most diverse cultures in the world. Number of ethnic communities abode in thousands of islands in the archipelago. This diversity has brought along many regional cuisines which show a big influence from India, Malaysia, China and as far as Europe. Some of the dishes from Indonesia include Satay, Beef Rendang, Nasi Goreng, Papeda, Babi Panggang, Mei Goreng etc. The ingredients used in Indonesian cuisine include rice & noodles along with various meats, fish, soy based products, coconut, peanuts, spices such as black pepper, lemon grass, turmeric, pandan, galangal, cinnamon etc. All kinds of vegetables are used to make broths served along with meals.

For today’s recipe I made Indonesian style noodles with Chicken & Mushroom. The chicken and mushroom is cooked separately and topped over the noodles for serving. The cooking utilizes soy sauce, fish sauce and oyster sauce. The noodles can also be served with some vegetable or chicken broth. You would enjoy this Indonesian taste which can be made quickly in your own kitchen. Just use this Indonesian Chicken & Mushroom Noodles Recipe.
Ingredients (serves 4)

Oil – 2 tbsp
Garlic – 1 tsp (chopped)
Onion – 1/2 cup (chopped)
Chicken – 2 breasts (cut in bite sized pieces)
Salt to taste
Black pepper powder – 1/2 tsp
Mushroom – 200 gms
Soy sauce – 1 tsp
Oyster sauce – 1/2 tsp
Fish sauce – 1/2 tsp
Noodles – 200 gms
Sesame oil – 2 tsp
Spring onions for garnishing

Indonesian Chicken & Mushroom Noodles Recipe

Heat oil in a pan.
Add onion and garlic and fry till onions are translucent.
Add chicken, salt and black pepper powder and fry for about 3 minutes.
Add mushroom and fry for another minute.
Add soy sauce, oyster sauce, fish sauce and cook for 3 to 4 minutes.
Keep aside.
Heat about 1 lt. water in a pan, when it comes to a boil, add noodles and cook till done.
Drain the water, add sesame oil in the noodles and mix well.
Take noodles in a serving bowl, top it with chicken & mushroom preparation.
Garnish with spring onions.

Note: You can also add some fresh chicken broth in the noodles while serving.