Home Journal - - LIVING WANDERLUST -

In­side and out, vis­i­tors to Tris­ara will trea­sure all that the re­sort has to of­fer, from its prox­im­ity to nat­u­ral beauty to splen­did vis­tas pro­vided by all vil­las and dis­tinc­tive her­itage-in­spired de­sign.



Tris­ara. Its three syl­la­bles roll ef­fort­lessly off the tongue. The word is San­skrit for "third gar­den in heaven" and the whis­pery way it sounds evokes a feel­ing of tran­quil­lity. The lux­ury re­sort’s Phuket lo­ca­tion fur­ther adds to that sense of seren­ity, where trop­i­cal forests and ex­otic gar­dens meet the deep blue sea.

The re­sort is owned and man­aged by the Pat­ta­masaevi fam­ily. From its ori­gins, the Thai fam­ily were keen that guests should en­counter and ex­plore the re­gion’s lo­cal her­itage. As such, the de­sign – and the re­sort’s of­fer­ings – are rich in cul­ture and as nat­u­ral as pos­si­ble. This man­i­fests in the sump­tu­ous lime-washed teak wood and Thai silk through­out, which is at once clas­sic and ele­gant, and in the nat­u­ral grey mar­ble in­fin­ity pools – present in all vil­las and suites – whose wa­ters over­flow to­wards the ocean, the hori­zon and those stun­ning Thai sun­sets.

Tris­ara opened in 2004, but has re­cently un­der­gone ex­ten­sive ren­o­va­tion. It’s now home to 48 vil­las; each one looks out across the calm­ing turquoise ex­panse that is the An­daman Sea. Na­ture abounds, with whites, blues and greens as far as the eye can see. In­side, the de­sign is sim­ple yet sump­tu­ous, and the vil­las award guests a no­tice­able sense of pri­vacy while be­ing open, airy and bright. Neu­tral hues and soft tones com­ple­ment the sur­round­ings of lush green gar­dens, and the serene am­bi­ence tran­scends the in­side and out.

Na­ture is al­ways there – and it’s re­flected in all of the re­sort’s of­fer­ings, from spa to ta­ble. The holis­tic Jara Spa em­braces a phi­los­o­phy in­spired by the cen­tury-old fi­cus tree that en­velops it. It’s based on the be­lief that by nour­ish­ing the roots of the tree, en­gag­ing with the earth where it grows and pro­vid­ing strength to the core, the blos­soms will come. In other words, when you take care of your in­ner self, you thrive.

Food, as ever, harks back to na­ture – but at Tris­ara it’s par­tic­u­larly close to home. The re­sort runs its own lo­cal farm, known as the Pru Jumpa, where indige­nous plants thrive along­side lo­cal herbs, or­ganic veg­eta­bles and free-range chick­ens. The chefs for­age for new dis­cov­er­ies while pro­duce is also sourced from farm­ers and fish­er­folk of the lo­cal com­mu­nity. Chef de cui­sine Jim Ophorst works with these raw ma­te­ri­als to serve up in­no­va­tive and sump­tu­ous feasts to guests at PRU, an acro­nym that stands for Plant, Raise, Un­der­stand.

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