In the realm of high-end hospitality, the definition of luxury is undergoing a deliberate recalibration. Discerning travelers no longer measure a stay solely by gilded opulence or sheer indulgence; true sophistication now balances sensory pleasure with holistic wellbeing, thoughtful curation, and an authentic sense of place.

Nestled along the powdery white sands of Lagoi Bay in Indonesia’s Riau Archipelago, The Sanchaya, Bintan has long stood as an exemplar of this quiet, beachfront elegance. Fresh from joining The Leading Hotels of the World and earning the prestigious distinction of Two MICHELIN Keys, the private estate is deepening its guest experience through the next evolution of its creative collaboration with acclaimed pastry chef and culinary artist Janice Wong.

Marking its international debut beyond Singapore, Wong’s zero-sugar confectionery label, rei by Janice Wong, arrives at the estate as an integrated, wellness-conscious culinary program designed to redefine modern indulgence without sacrificing artisanal craft.

A Relationship Forged Over Time

In contrast to commercial hotel tie-ups that appear overnight as transactional branding exercises, the synergy between The Sanchaya and Janice Wong is grounded in years of shared artistic history.

Over multiple seasons, the beachfront sanctuary and the boundary-pushing chef have collaborated on multidisciplinary projects—ranging from collaborative six-hands dinners alongside Chef Sandi, Executive Chef at The Sanchaya, to bespoke edible art installations that treat sugar and cacao as sculptable mediums. Furthermore, Wong’s signature handcrafted chocolates have long been a fixture of the estate’s in-room “maxi-bar” experience, welcoming residents upon arrival.

The introduction of rei represents the logical next chapter of this mutual dialogue. As Greg Williams, General Manager of The Sanchaya, observes:

“We are selective about the partnerships we pursue, ensuring each enhances our residents’ experience while remaining true to the timeless elegance of The Sanchaya. Our relationship with Janice has developed organically over several years, from collaborative dining experiences and edible art to the chocolates enjoyed by our guests in their maxi-bars. Introducing rei is therefore not a departure, but the next chapter of an established partnership. It allows us to offer a more wellness-conscious expression of indulgence while preserving the creativity, quality and sense of occasion our guests value.”

The Philosophy of rei: Zero-Sugar, Pure Formulation

Founded on the principle of conscious culinary balance, rei by Janice Wong fundamentally re-evaluates traditional pastry formulations. The collection eschews:

• Refined white and brown sugars
• Artificial chemical sweeteners
• Sugar alcohols (such as maltitol, xylitol, or erythritol)

Instead, the label relies exclusively on pure, whole ingredients and naturally occurring sweetness to unlock complex flavour profiles.

Rooted in the tropical serenity of Bintan, this philosophy manifests across a menu of plated desserts, confections, and sipping rituals:

• Honey Basque Cheesecake: A creamy, caramelized classic prepared with fragrant, wild-harvested Indonesian honey, anchoring the European-style dessert firmly to the archipelago.
• Plant-Based Chocolate Compositions: Rich, dairy-free dessert courses that celebrate single-origin cacao purity.
• Ceremonial Hot Chocolate: A velvety, slow-crafted drinking elixir designed for morning mindfulness or evening relaxation.
• Artisanal rei Chocolates: Handcrafted pralines and bonbons that retain structural bite, gloss, and complex finish entirely through botanical formulations.

By stripping away artificial fillers and refined sugars, the pastry kitchen highlights the terroir of regional botanicals and raw cacao, offering health-attuned diners an alternative that retains texture, finish, and decadence.

Integrated Guest Touchpoints Across the Estate

Rather than confining the collection to a standard dessert trolley, The Sanchaya integrates rei organically across the residential experience:

• Bespoke Dining Menus: Dedicated zero-sugar dessert selections now accompany seasonal lunch and dinner services, complementing the estate’s coastal dining concepts.
• VIP In-Suite Amenities: Arriving guests and estate residents receive curated rei confectionery gift boxes as complimentary welcome amenities, setting a balanced, restorative tone from check-in.
• The Collection Boutique: For guests seeking to take a taste of the island home, a retail range of rei boxed chocolates and pantry confections is available exclusively at The Collection, The Sanchaya’s on-site lifestyle boutique.

Janice Wong reflects on how the estate’s landscape informs this international milestone:

“Over the years, The Sanchaya has given me the space to explore food as both an artistic and emotional experience. Introducing rei at the estate feels like a natural progression of everything we have created together. Bintan provides a meaningful setting for rei’s first release beyond Singapore, bringing our zero-sugar philosophy into an environment that values craftsmanship, wellbeing and experiences created with intention.”

Elevating Contemporary Indonesian Luxury

The arrival of rei coincides with a banner era of international recognition for the Bintan estate. Its induction into The Leading Hotels of the World places it among a tight global circle of independent properties defined by architectural character and service. Furthermore, being awarded Two MICHELIN Keys cements its standing as one of Indonesia’s most compelling luxury escapes.

By weaving progressive gastronomy into its tranquil beachfront setting, The Sanchaya demonstrates that wellness and epicurean luxury are complementary pursuits. On the shores of Lagoi Bay, this expanded partnership with Janice Wong showcases how modern resorts can craft experiences that nourish both the palate and the soul.

For more information, please visit www.thesanchaya.com