The Sanchaya Makes Every Guest Feel Like An Old Friend

A quick refresher: The Sanchaya opened in 2014 and is generously spread across 9.6 hectares of verdant beachfront land. The estate has a total of 30 keys, and a luxurious ratio of about five staff members (or Artisans, as they are more affectionately called) for every guest. It is the holder of two Michelin Keys and, as of 1 July 2026, a member of The Leading Hotels of the World. The ferry ride from Singapore takes just under an hour, while the chauffeured drive from Bintan’s ferry terminal is roughly 10 minutes. Thanks to this proximity, I learn that Singaporeans always come back, while many others come from Europe, Australia, and New Zealand for extended stays.

In Sanskrit, ‘sanchaya’ means ‘collection’, an identity and ethos I experience throughout my stay. Colonial architectural influences are most evident in The Great House, while the very best of Southeast Asian cultures, traditions, and cuisine imbue the other spaces. For instance, Thai elements permeate the private Leelawadee compound—which comprises three one-bedroom villas, its own 17m pool, and a private dining area—as well as the seven one-bedroom Lawan Thai Villas that overlook a lagoon filled with lotus flowers. Meanwhile, the presidential Vanda Villa is named after Singapore’s national flower and serves as The Sanchaya’s ode to the Little Red Dot’s colonial houses. It has its own sunset-facing infinity pool, comfortably accommodates up to eight guests, and is served by a dedicated team.

From the private veranda of my Sanchaya Suite, on the upper floor of The Great House, I while away the hours, accompanied by glorious sunshine, a cool sea breeze, views of the resort’s Olympic-sized swimming pool, and the waves as they gently wash ashore. Just below me are enormous fibreglass saga seeds in a water feature, which form part of Singaporean artist Kumari Nahappan’s Echoes of Red installation, together with six bronze chilli sculptures. Three more of Nahappan’s artworks from the Call of the Seasons collection are scattered throughout The Sanchaya, as are the Pipilaka sculptures by Yogyakarta-based artist Wahyahdi Liem. I spot the mysterious creatures—in multiple sizes and various iterations—in the Bar, the Library, by the pool, and even in Vanda Villa. Pipilaka is the Sanskrit word for ‘ant’ and, when considered alongside Nahappan’s oeuvre in the resort, as well as the giant white pineapple sculpture on the lawn, they engender reflections on my on-again, off-again relationship with nature.

The celebrations of Southeast Asian craftsmanship continue in the bowls and plates lovingly prepared and served in the Dining Room and Tasanee Grill by the pool. Appetisers are as varied as Foie Gras, Apple Gorgonzola Salad, Bintan Gong Gong (local sea snails), and Tuna Sambal Matah. Soup options range from Balinese Seafood Bouillabaisse to Soto Medan and Sup Buntut, while the list of entrées includes plenty of international fare, vegetarian options, and Indonesian delicacies. The must-try Estate Cocktails feature several tempting creations, but I opt for the Lychee Fizz to pair with Nasi Goreng Kampoeng. I make a mental note to try the Sanchatini next.

Oenophiles and enthusiasts of bottle-aged pleasures will be pleased with The Sanchaya’s wine menu, which stretches across more than 20 pages, as well as its world-class selection of champagnes, including Barons de Rothschild, Billecart-Salmon, Pol Roger, and Dom Pérignon. These bubblies, and hundreds of other wines besides, are stored in the Decanter, a space dedicated to the art of drinking that also hosts The Sommelier’s Table. This masterclass features five wines—personally curated for each guest—paired with five cheeses and a cornucopia of delicacies, bites, snacks, nibbles, and treats. Ron Peres, drawing on two decades in the wine industry, leads us through each glass. His calm demeanour belies both a deep understanding of wine and a preternatural understanding of people. He knows I prefer wines that are easy to drink and even better when paired with food—without ever having to ask.

Although it would be perfectly acceptable to spend my all-too-short stay at The Sanchaya lounging by the pool or on the beach, there are plenty of activities for guests of all ages and group sizes. There are two padel courts, a fully kitted-out gym equipped with Technogym machines, a croquet lawn, an archery range, stand-up paddleboards, and even blokarts (small land yachts). The resort can also organise mangrove discovery tours, hikes up Gunung Bintan, island excursions, and, a perennial favourite, a day on the greens at Ria Bintan Golf Club, which features a 27-hole championship course designed by Gary Player.

Seeing my bemused look, the front desk recommends a cycle around the nearby lake using one of The Sanchaya’s complimentary bicycles, especially as the rain earlier in the day has cooled things down a little. It is a brisk 7.5km ride from the resort, around the entire lake, and back again—and it makes my next appointment at the Sanchaya Spa thoroughly deserved. The Sanchaya Signature treatment is, much like the resort itself, an amalgamation of the finest local and regional therapies, including a foot-cleansing ritual, an Oriental head massage, and gentle stretching techniques using the spa’s signature oils and Javanese volcanic warm stones.

Everyone at The Sanchaya, from the spa’s therapists and The Dining Room’s waiting staff to Peres and the concierge team, calls me by my first name. It is a tad startling at first, but I soon learn that it is something of a house policy that has evolved into a tradition appreciated by both new and returning guests. Formality is not forsaken, but rather reimagined as warm, heartfelt friendliness. Service is delivered not out of duty, but from a genuine desire to give friends the very best stay possible.

These Artisans even surprise me with a handcrafted birthday greeting in my suite, followed by a slice of decadently rich chocolate cake and an extra glass of wine at dinner. It makes checking out and departing the following day more unbearable than saying farewell to best friends I have known since kindergarten. But unlike long-lost friends with whom I have completely lost touch, when The Sanchaya’s managers wave goodbye, I know it is not merely because the manual instructs them to—because I am certain I will catch up with these newfound friends again soon.