For Cheryl Kwok, Buyan Lakeside Villas is more than a luxury retreat.

Set across 1.5 hectares near Lake Buyan in North Bali, the property, opened in July 2026, brings together the influences that have shaped her life from childhood visits to her grandparents’ farm in England to decades spent in the hotel and construction industries in Singapore and Hong Kong.

Born to a Singaporean Peranakan father and an English mother, Cheryl has distilled her multicultural upbringing and extensive travels into a distinctive way of life in Bali’s highlands. Approximately two and a half hours from the international airport, the villas offer a cooler, quieter alternative to the island’s busy southern districts.

The idea took shape during the Covid years, when Cheryl and her husband, Gary, were living in Canggu, the trendy coastal town in Bali, where they settled in 2014 after Gary’s retirement.

Increasing traffic and the oppressive heat of the wet monsoon months prompted them to look further afield. A visit to North Bali revealed cool temperatures, fertile farmland and unspoilt landscapes the ideal setting for the nature retreat she imagined. The move to Buyan was made in November 2025.

“Being surrounded by cool, fresh air and beautiful gardens filled with lemons, avocados, strawberries and vegetables is my idea of heaven,” Cheryl says.

“Being able to share it with anyone who appreciates nature at its best is the ultimate satisfaction for me.”

A Lifetime of Experience

Cheryl’s approach reflects a lifetime immersed in hospitality and design. After working with a major hotel group in Singapore, she moved to Hong Kong in the 1980s and married a hotelier.

Remaining within the hotel circle gave her valuable insight into the service standards and personal touches that transform a property into a memorable experience.

She later spent 10 years with a construction company in Hong Kong, gaining practical knowledge of the building industry. Following Gary’s retirement, the couple made Bali their home, joining many friends from the hospitality industry who had also settled on the island.

Her formative years in England were another important influence. Time spent on her grandparents’ farm fostered a lasting affection for country living, which she has reinterpreted for Bali’s highlands.

Working with the local architect who designed the couple’s former Canggu home, Cheryl transformed her drawings and reference images into a collection of contemporary A-frame villas.

The architecture combines the character of a modern mountain cabin with the relaxed refinement of Hamptons holiday homes—a style she had long admired.

The misty setting and temperatures that can fall below 13°C made the cabin-inspired design feel entirely appropriate.

One of Cheryl’s favourite features is the fireplace, created as a cosy gathering place on chilly evenings. “When I had two electric fireplaces sent from Australia, Bali Customs thought I had gone mad—a fireplace in Bali?” she recalls with amusement.

A Home Layered with Stories

The villas were built largely with locally sourced materials. Locally made furniture sits alongside pieces from Cheryl’s former Hong Kong home, while decorative objects collected in India, China, Turkey and Italy give the interiors a personal, layered character.

Her attention to detail extends to the guest experience. Lavender grown on the property is placed by the bedside to encourage restful sleep, and guests receive a small gift featuring the pine fragrance used to scent the rooms. Glass jars of nuts and cookies provide welcome snacks, while the housekeeping team notes guests’ requirements at check-in so that suitably sized bathrobes can be placed in their rooms.

From Garden to Table

Gardening and growing food have long been central to Cheryl’s life in Bali. At the couple’s former Canggu home, she personally oversaw a flourishing garden with 35 calamansi trees, nine mango trees and an abundance of tropical fruit, including chiku, rambutan, guava, avocado, passionfruit and dragon fruit. Tomatoes, eggplant and beans also flourished in the warmer southern climate.

The cooler conditions at Buyan support different crops. The grounds are planted with jackfruit, coffee, clove, olive, cinnamon and fig trees, while strawberries and raspberries are grown for the kitchen. A greenhouse produces lettuce, chives, spring onions, tomatoes and herbs including rosemary, oregano, thyme, tarragon and sage.

Fruit and vegetable peelings are composted and returned to the land, ensuring little goes to waste. Other produce is sourced from nearby farms, supporting local growers and keeping the restaurant closely connected to the region. A talented cook, Cheryl is equally hands on at Pepper Lane Café, where she plans dishes, shares recipes and trains the young culinary team, with an emphasis on consistency. Singapore laksa, Hainanese chicken rice, char siew noodles and beef rendang are especially popular, alongside Western favourites such as spaghetti and beer-battered fish and chips. She hand-makes bread, desserts and ice cream herself.

Guests are also encouraged to visit nearby farms and markets to discover the produce of the Buyan highlands.

Now in her 60s and a mother of two adult daughters living in Hong Kong and Sydney, Cheryl has created a retreat shaped by the lessons, memories and influences gathered throughout her life. She and Gary are also avid animal lovers whose six dogs enjoy roaming the estate.

“Everything I’ve experienced, observed and learnt throughout my journey has led me to create this beautiful property,” she says.

“I love sharing it with anyone who wants to experience what I have.” Her philosophy is summed up by a quotation that has guided her journey:

“Everything in your life is a reflection of a choice you have made. If you want a different result, make a different choice.”