The Sanctum Inle Resort is a Yonder hot pick. The brainchild of Parisian Brigitte Dumont de Chassart, this is a hotel that offers an experience like no other on Inle Lake, Myanmar. Designed to inspire contemplation through invoking conceptual overtones of a European monastery with cloisters, Spanish arches and beamed ceilings, it is also reminiscent of colonial buildings throughout the wider region.
Interior décor is minimalist and stripped back. It is elegant and tasteful. The Sanctum hotel rooms vary in size but all sport high lofty ceilings, hardwood floors and superb modern bathrooms. Depending on category, they are either located in the main building or villas scattered across the grounds.
The successful blending of period architecture with ultra-modern minimalist interiors is a hard task to achieve but they have smashed it at the Sanctum Inle Lake. Throw in vibrant lotus silk cushions, quality linen and velvety towels, and you’ll feel you’ve found nirvana (without the inconvenience of having to devote yourself to years of solitary meditation).
The Cloisters Bar is a delightful late afternoon and evening retreat and represents the height of sophistication on Inle Lake. You’ll find a broad range of Myanmar beers, vintage wines from the Inle Red Mountain Estate and some excellent blended whiskies. The Refectory restaurant serves up the best Shan food we have eaten, with much to choose from, including noodles, curries and fresh garden salads. It is lauded for its broader regional fare, as well as its expertly prepared Western classics.
And how could we forget the Mohinga? The Refectory’s version of the classic Myanmar dish is the best we have tried – soupy with intense flavours of lime, coriander, spring onions and chili.
PRICE: Punchy but doesn’t blow the budget
RATING: Wow factor
Thoughts on a postcard
Sanctum hotel chef Kyi Pyar took us to his organic vegetable gardens on the shore of Inle lake. There were greens, marrows and courgettes and a range of fragrant herbs including basil, coriander and thyme. That evening, all this beautiful produce landed on our plate, cooked up with garlic and chilies.