Bali hotels keep smiling One of the main features of the Balinese is their steadfast resilience in the face of adversity; nowhere can this be seen more clearly than in the recovery of tourism on the island since the October 2002 and 2005 bombings. The industry rebounded faster than anyone could have anticipated; an indication of this is the number of new resorts that have either opened recently or are planning to do so. The island has always been a magnet for tourists, ranging from simple back-packers to the rich and famous, but the recent trend seems to be upmarket. It would be unfair to draw comparisons between the three venues visited by The Peak as they are all very different and in separate locations, each with its own special character: The St. Regis promotes luxury and the ultimate in comfort, while The Royal Santrian aims for intimacy and privacy; Holiday Inn Baruna puts the emphasis on fun combined with friendly service.

A new lease of nightlife “Many will tell you that Jakarta is a happening place right now; vibrant and vigorous with an appetite for the new, and plenty of cashed-up clubbers ready to party the night away,” says Jean-Baptiste Girardet, marketing sales manager at the time Buddha Bar opened in Jakarta recently. His view is supported by a would-be customer: “People in Jakarta love the cosmopolitan lifestyle; even at times of financial distress they will still want to go out and live out their hedonistic drives,” says Zebrina Rompis, who is no stranger to the capital’s upmarket bar scene. Within a period of less than six months, a number of upmarket bars have opened in Jakarta. Each offers an attractive concept and has developed its service to maintain the loyalty of its customers. Social House, Buddha Bar and 8 @ Ritz Carlton Pacific Place are just three that have mushroomed at high-end spots in town. The underlying principle behind this approach is reflected in Kim Inglis’ 2007 book, Asian Bar and Restaurant Design, which says that good, successful design also works well with customers. They demand to be entertained, says Inglis, in the way a restaurateur decides to design an establishment, both from an aesthetic and functional point of view.