Gaya Island Resort, the luxurious oasis nestled just off the coast of Borneo, has reopened its doors to guests for the first time in two years.
As part of the reopening, Gaya Island Resort guests can enjoy a refreshed food and beverage offering throughout each of the property’s five exquisite venues, including the introduction of a new private dining experience at its Fisherman’s Cove rooftop restaurant. Called “The Gayan Bouillabaisse”, the experience invites guests to savour a carefully curated seafood menu featuring a much-loved French Provençal-inspired seafood Bouillabaisse. The experience has been crafted by Chef Leonard Chung, who is a new addition to the Gaya Island Resort team. Cyril Arrouard has also joined the resort as General Manager.
The refreshed food and beverage offering joins Gaya Island Resort’s extensive list of distinctive Signature and Crafted Experiences, each of which showcase the resort’s commitment to ecologically sustainable practices and are designed to connect guests with the island’s flora, fauna and local culture. Guest favourites include The Singgah Singgarung Night experience, which showcases native arts, activities and delicacies before a tribal-style barbecue dinner set to local Kadazan music, and the 7 Wonders of Gaya experience, which features a series of wildlife encounters, a mangrove tour and educational programs led by the resort’s Resident Naturalist.
Bookings at Gaya Island Resort, part of the prestigious YTL Hotels collection of properties, are open and direct international flights from Australia via Kuala Lumpur are available to book now with Malaysia Airlines and Air Asia. The journey from Kota Kinabalu International Airport continues with a car transfer to Gaya Lounge at Jesselton Point, followed by a speedboat transfer to Gaya Island Resort.
Prices start at $235 per night for a Bayu Villa, including breakfast. Visit www.gayaislandresort.com for more information.
