Your Guide to Autumn Festive Travel

 

Your Guide to Autumn Festive Travel   View this email in your browser   Your Guide to Autumn Festive Travel www.oliveandlatteabs.com globeshop (Affordable Luxe): www.dashinglyverygoodlivingVGD.com or https://engagevu.com https://dashinglyverygoodlivingvgd.myshopify.com Packages https://www.dashinglyverygoodliving.com Gifts http://oliveandlatte.com freelancer gig https://www.fiverr.com/trinawu youtube https://www.youtube.com/vusharon spotify playlist  link to click   websites  http://oliveandlattehomelounge.com http://engageformoments.com websites https://oliveandlattefamily.wordpress.com/ https://sites.google.com/oliveandlatte.com/oliveandlatte Six Senses Uluwatu Cracks Open World Coconut Day with Dining, Wellness, and Sustainable Experiences   Six Senses Uluwatu, Bali marked World Coconut Day with a vibrant series of experiences celebrating the island’s versatile coconut. Guests were invited to engage in culinary, wellness, and sustainability activities that highlighted the fruit’s cultural and ecological significance. The Coco “Megibung” Feast at Rocka Restaurant offered a communal Balinese dining experience, featuring dishes infused with coconut, promoting connection and shared enjoyment. At Cliff Bar, visitors sampled the Sips of the Jewel cocktail collection, creatively crafted with coconut ingredients while taking in panoramic views of the Indian Ocean and Uluwatu cliffs. Wellness enthusiasts participated in the Coco Scrub Workshop at the Alchemy Bar, designing natural body scrubs with freshly sourced coconut for a sensory and nourishing experience. Sustainability was also emphasized through Kokedama Making, a hands-on activity where coconut waste was transformed into artistic plant arrangements, reflecting Six Senses’ dedication to eco-conscious innovation. General Manager Coetzer Deysel noted that the celebration captured the resort’s philosophy of elevating simple, natural elements into memorable, meaningful experiences. Six Senses, part of IHG Hotels & Resorts, operates 27 properties with 40 more in development, maintaining a focus on community, sustainability, emotional hospitality, wellness, and unique curated experiences. The brand’s resorts, residences, and spas aim to reconnect guests with themselves, others, and the environment. Residences combine resort amenities with private villa comforts, while Six Senses Spas offer holistic wellness programs incorporating integrative medicine, longevity practices, and high-tech beauty treatments. The World Coconut Day celebration at Uluwatu exemplified Six Senses’ approach to immersive, conscious, and memorable hospitality experiences. This event not only highlighted coconut as a culinary and wellness ingredient but also reinforced Six Senses’ commitment to sustainability, creativity, and connection, offering guests a unique blend of culture, nature, and indulgence in Bali. https://www.sixsenses.com/en/   The St. Regis Maldives Launches The Tastemaker Series The St. Regis Maldives Vommuli Resort is launching The Tastemaker Series in Q4 2025, a curated program featuring world-class chefs, mixologists, wellness practitioners, and other global tastemakers. The inaugural series begins in November with Chef Jolly’s pop-up and includes appearances by two-Michelin-starred Chef Alexander Herrmann in November and French pastry chef Gregory Doyen in December. Exclusive wine dinners will feature Ilaria Felluga of Marco Felluga estates and François Labet of Burgundy’s Ch'teau de la Tour. Beyond dining, the series offers personalized fitness with Jono Castano, Pilates with Tash & Andre, and holistic therapies with certified Seifu practitioner Tricia Tee. Evenings at The Whale Bar will feature mixology takeovers from top global bars, including London’s Satan’s Whiskers and Mexico City’s Licorería Limantour. The resort itself, located on a private island, features 77 villas with ocean or jungle views, the Iridium Spa, private yachting, and bespoke St. Regis Butler Service. The Tastemaker Series promises immersive experiences in cuisine, wellness, and creativity for discerning travelers. More details: stregismaldives.com Jia He Grand Chinese Restaurant Unveils Global Wine List A Masterclass in Modern Cantonese Pairing Jia He Grand Chinese Restaurant now offers diners a meticulously curated vinous journey that celebrates the "Perfect Harmony" between world-class wines and its sophisticated, modern Cantonese fare. Recognizing the complex demands of Chinese cuisine—with its interplay of sweet, sour, salty, and savory notes—the restaurant’s cellar selections are chosen with precision to cut through richness, balance acidity, and complement the smoky wok hei for which the kitchen is known. The new global wine list highlights intentional sourcing and synergistic pairings designed to elevate every dish, from handcrafted dim sum to robust, wok-fired delicacies. The Crisp, Mineral Edge: Pairing with Seafood and Aromatics The wine exploration begins with a focus on "Effervescence of Fine Bubbles," heralding sparkling wines as the universal starter for Cantonese dining. Their high acidity and persistent bubbles are perfect for cleansing the palate and tackling the subtle yeast notes of dim sum. The Grower Champagne Standard: The Vilmart Grande Reserve Brut Premier Cru N.V. sets an independent, precise tone. This Premier Cru, aged in oak without malolactic fermentation, showcases a complex bouquet of biscuit, pear, and cherry. Its refined profile and perfect balance make it an excellent choice for light appetizers or to provide contrast to richer fried elements. The White Wines are framed as "A Vibrant Melody of Minerality," dominated by high-acidity, aromatic varietals chosen to harmonize with seafood and fresh, savory ingredients. Burgundy's Elegance (France): The Louis Latour Puligny Montrachet Blanc, a classic choice for steamed fish, offers an ample, round palate with white fruit and toasted almonds. This structure complements the soft texture of a Cantonese steamed sea perch while contrasting its soy-based sauce. Similarly, the mineral-driven Louis Latour Chablis "AC" 2021 is suggested as an ideal partner for seafood or Chinese charcuterie. New World Zest (New Zealand): The Greywacke Sauvignon Blanc 2023 from Marlborough bursts with cassis, passionfruit, and citrus. This refreshing profile and bright acidity are key to balancing the richness and cutting through the oiliness often associated with Cantonese seafood preparation. California's Complexity (USA): The Orin Swift Mannequin (Chardonnay) 2021 provides a richer, more powerful palate. Its weight and depth, with aromas of ripe golden apple and fresh brioche, make it a compelling choice for richer Cantonese dishes that use cream or more savory sauces. The Earthy Embrace: Reds for Roast Meats and Umami The Red Wines section promises "Deep Ruby Hues Meet the Smoky Allure of Wok-fired Delicacies." The focus here is on lighter-to-medium-bodied reds with soft tannins & bright acidity, crucial for avoiding clashes with the umami & sweetness in many meat & sauce-based Cantonese dishes. Burgundy's Definitive Pairing: Pinot Noir is widely regarded as the perfect match for duck. The Louis Latour Gevrey Chambertin offers a full, round palate with silky tannins. This makes it an exceptional pairing for a Cantonese classic like Roasted Peking Duck, with the wine's acidity cleaning the palate of the duck's fat & its delicate fruit harmonizing with the hoisin & crispy skin. Bordeaux and Beyond: Second wines from prestigious Bordeaux châteaux provide refined elegance. The Reserve de Leoville Barton 2017, a Cabernet Sauvignon-dominated blend, exhibits a dense garnet color & soft, silky tannins, making it suitable for rich, savory courses such as Roasted Suckling Pig with Caviar. Italy’s Structure: For the richest braised dishes, the Tenuta Sant'Antonio Antonio Castagnedi Amarone Della Valpolicella 2018 is a powerhouse. Its warm, savory, & fresh finish is supported by well-balanced, "fat" tannins, giving it the structure needed to stand up to complex, umami-rich Cantonese stews or braised beef. The Rising Asian Star (China): Crucially, the list highlights the emergence of Chinese fine wine. The Silver Heights Jiayuan Marselan Unfiltered Organic 2019 from Ningxia delivers powerful aromas of blackberry & licorice. Its medium body & silky tannins make it an intriguing & authentic pairing with roasted meats or earthy dishes, showcasing the synergy between wine crafted on Chinese soil & the country's celebrated cuisine. Through its meticulously sourced global wine list, Jia He Grand Chinese Restaurant offers guests an unparalleled opportunity to explore the perfect, complex harmony between the world’s most elegant wines & the dynamic flavors of modern Cantonese culinary art. Address: One Farrer Hotel, Level 1 #01-01, 1 Farrer Park Station Rd, Singapore 217562 www.jiahe.com.sg For enquiries: WhatsApp: 9067 0828 / 8870 8988 / 9170 2682 Email: jiahegrand@jiahe.com.sg  Website: https://jiahe.com.sg eShop: https://shop.jiahe.com.sg   Lumina Wellbeing Curates Two All-Inclusive Wellness Retreats in Hoi An, Vietnam at Namia River Retreat this November   Lumina Wellbeing is launching two signature all-inclusive retreats at Namia River Retreat in Hoi An this November, designed for travelers seeking mindful luxury, cultural immersion, and holistic wellbeing. The first, the Vietnamese Herbal Detox Retreat (November 12–16, 2025), offers a five-day immersive experience focused on detoxification and wellness rooted in Vietnamese herbal traditions. In collaboration with Vietnam Detox, pioneers of Buchinger therapeutic fasting in Vietnam, participants follow a guided fasting protocol of organic juices, herbal broths, and teas while engaging in wellness workshops, cultural excursions, and mindful movement. Retreat highlights include hands-on herbal workshops, facial reflexology, space-cleansing rituals, guided cycling and river walks, and tailored spa treatments. The program is led by Dieter Buchner and Trương Tấn Hoàn, co-founders of Vietnam Detox, combining scientific expertise with soulful guidance. The second retreat, Nourish: Earth to Essence (November 21–24, 2025), is a four-day journey designed for visionary leaders and seekers seeking alignment with purpose and inner balance. Led by Michelle Ford of Lumina Wellbeing, Marian Dang, and chef Oliver Truesdale-Jutras, the program integrates eco-somatic movement, regenerative farming activities, cooking classes, systemic constellations, and guided local excursions. Participants explore conscious living, sustainable gastronomy, and cultural immersion while reconnecting with their inner essence. Both retreats take place at Namia River Retreat, Hoi An’s first riverfront wellness-inclusive resort, located on Con Ba Xa Islet along the Thu Bon River. The resort features 60 private pool villas, Vietnamese-inspired dining, and wellness therapies informed by local herbology. As a member of the Small Luxury Hotels of the World Considerate and Wellbeing Collections, Namia River Retreat emphasizes sustainability, cultural preservation, and community engagement. Together, these retreats offer travelers a unique combination of modern luxury, authentic Vietnamese traditions, and holistic wellness, set against the serene and lantern-lit backdrop of Hoi An. For reservations and more information, guests can visit namiariverretreat.com or Lumina Wellbeing’s event pages.   Verbier, Switzerland – What's New for Winter 2025/2026 Verbier is preparing for an exciting 2025/2026 ski season, offering 151 days of skiing from November through April. Initially, the lifts will operate on weekends, transitioning to daily service from early December. With extensive snowmaking covering 63% of the terrain and altitudes reaching over 2,700 meters, visitors can enjoy reliable snow conditions throughout the season. The resort spans 410 kilometers of pistes across the 4 Valleys, connecting six distinct villages—Le Châble, Verbier, Haut Val de Bagnes, Bruson, Vollèges, and La Tzoumaz—each offering unique charm and access to the slopes. The UK remains the top market for overnight visitors, drawn by the combination of skiing and varied winter activities. Verbier’s freeride heritage is a highlight, dating back to the 1970s when a group of young skiers pioneered off-piste skiing, culminating in the renowned Xtreme Verbier competition on the Bec des Rosses. The resort continues to innovate with infrastructure upgrades, including the final season for the iconic Savoleyres gondola, the inauguration of the upper section of the Les Esserts-Savoleyres Télémixte Lift, and a new chairlift connecting Lac des Vaux to Col de Chassoure, enhancing access to freeride terrain. Culinary offerings are also expanding with the opening of Le Chaman, a bistronomic restaurant in central Verbier, featuring local, seasonal produce, après-ski cocktails, and an elegant, sociable atmosphere. Winter 2025/2026 will also celebrate the 100th anniversary of Cabane Mont Fort, a historic mountain refuge, with a traditional mass, torchlit descent, and commemorative ceremonies. The season concludes with a vibrant April program of sporting, culinary, and cultural events, including festivals, concerts, and the Verbier Art Summit. With its combination of world-class skiing, adventurous spirit, rich history, and luxurious amenities, Verbier remains a premier alpine destination. The resort’s accessibility from major UK airports and connections via train, cable car, and road make it easy for international visitors to reach and experience its unique Alpine charm. https://www.seeverbier.com/

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