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SCMP Reporter

A NOVEL hospitality idea has become a magnet for travellers who prefer not to stay in hotels.

The Boathouse, a 36-room beachfront retreat, has been described by its operators as 'a restaurant with rooms'.

Good cuisine and wine are the main attractions and it is one of the few hostelries in Asia that flies in Michelin Star chefs.

Earlier this year, Henk Savelberg, a top chef in the Netherlands who has earned a Michelin recommendation and one of only two from the country to earn the Wedgewood Award, presented a banquet called 'Windmills and Waves' (alluding to a Dutchman meeting the pounding surf of Kata beach).

The feast featured Phuket's delicacies - tiger prawns and red snapper - in addition to sweetbread of New Zealand veal.

 Chef Savelberg was followed by John Quimby of the Middlebrook restaurant in Vermont who cooked for a promotion of Californian wine.

Many diners also like to try their hand at cooking, so the retreat organises cooking workshops on Saturday and Sunday mornings.

 Executive chef Tummanoon Punchun, himself an expert on Thai and French cuisine (particularly baking), introduces Thai cooking techniques, herbs and spices to guests.

  Manager Bart Duykers wants his guests to feel comfortable and welcome at the retreat which opened five years ago.

'What my guests want is to feel at home,' he said.

'We are a hotel for people who prefer not to stay in hotels.'  For the owner, the retreat is also just a first step into the hospitality industry.

 The company, Moblex, intends to 'develop areas of business that are socially responsible, contribute positively to the environment and enhance the quality of life in Thailand'.

Hopefully, the message will spread beyond Thailand's borders.

 Mr Duykers said the company hoped to 'establish a chain of high-quality low-volume boutique resorts around the world'.

For wine buffs, the retreat stocks 175 different vintages - and recently became the first hotel in Thailand to win an Award of Excellence from Wine Spectator magazine.

 The wine stock is replenished every three months.

 'This is the premier venue for wine lovers on Phuket,' Mr Duykers said.

 Aptly, the island's first wine club was launched at the boutique resort by the owner, architect M.L. Tri Devakul. The club holds monthly wine tastings.

 There are many activities to maintain the interest of people seeking an insight into Thai culture.

On Thursdays, there is an introduction to Buddhism, Thai history, manners and language. The programme is in English.

 On Tuesdays, another programme teaches guests batik, wood-carving and fruit-carving.

 The retreat's art gallery features numerous works by local and foreign artists and photographers and there are also regular jazz nights.

 This unusual retreat has won many awards - the latest being a Distinguished Service Award from Europe's Executive Class Magazine which cited its 'idyllic location, romantic restaurant and excellent wine list, perhaps the best in Phuket'.

 The retreat adheres to environmentally-friendly practices, including conservation, preservation, recycling and waste reduction, and staff are obliged to attend a weekly environment committee.

These efforts are not just confined to the retreat.

 Mr Duykers said: 'Groups of children from local schools are given guided tours and shown how easy it is to implement programmes for trash separation and waste-water management.

 'The children are particularly impressed by how much money can be saved and made by selling recycled paper, glass and aluminium.'  Incidentally, it is the staff who profit from sales - an incentive to ensure the scheme runs efficiently.



Retreat introduces novel holiday idea