SINGAPORE, – Fresh from joining The Leading Hotels of the World and following its recognition with Two MICHELIN Keys, The Sanchaya, Bintan is further elevating its internationally recognised guest experience through the next chapter of its long-standing creative relationship with culinary artist Janice Wong.

Located on Lagoi Bay in Indonesia’s Riau Islands, the luxury beachfront estate will introduce a new wellness-led culinary experience featuring rei by Janice Wong, Wong’s zero-sugar confectionery label.

The introduction marks rei’s first release beyond Singapore and strengthens The Sanchaya’s continued focus on thoughtful luxury, holistic wellbeing and highly personalised guest experiences.

Rather than a standalone product launch, the collaboration represents the natural evolution of a relationship developed over several years between The Sanchaya and Janice Wong.

A Partnership Built Over The Time

The Sanchaya and Janice Wong have previously collaborated across a series of distinctive culinary experiences, including six-hands dinners, bespoke edible art installations and displays. Wong’s signature chocolates have also long formed part of the estate’s in-room maxi-bar experience.

The introduction of rei builds upon this established creative partnership, bringing a new wellness-conscious dimension to the estate’s culinary offering while retaining the craftsmanship, imagination and attention to detail that have defined the relationship.

“We are selective about the partnerships we pursue, ensuring each enhances our residents’ experience while remaining true to the timeless elegance of The Sanchaya,” said Greg Williams, General Manager of The Sanchaya.

“Our relationship with Janice has developed organically over several years, from collaborative dining experiences and edible art to the chocolates enjoyed by our guests in their maxi-bars. Introducing rei is therefore not a departure, but the next chapter of an established partnership. It allows us to offer a more wellness-conscious expression of indulgence while preserving the creativity, quality and sense of occasion our guests value.”

A Wellness-Led Experience Rooted in Bintan

Guests will experience a curated selection of zero-sugar desserts and chocolates that combines rei’s philosophy of refined, health-conscious indulgence with The Sanchaya’s distinctive approach to hospitality.

The collection will include creations made with pure ingredients and naturally derived sweetness, including a honey Basque cheesecake prepared with Indonesian honey, plant-based chocolate desserts, ceremonial hot chocolate and selected rei chocolates.

Developed without refined sugar, artificial sweeteners or sugar alcohols, the collection offers a considered alternative for guests seeking greater balance without compromising craftsmanship, flavour or the pleasure associated with an indulgent culinary experience.

The offering will be incorporated into selected dining experiences and guest touchpoints across the estate. Selected rei creations will also be introduced as complimentary amenities for VIP guests, while a retail collection will be available for purchase at The Collection, The Sanchaya’s on-site boutique.

“Over the years, The Sanchaya has given me the space to explore food as both an artistic and emotional experience,” said Janice Wong, Founder of rei by Janice Wong.

“Introducing rei at the estate feels like a natural progression of everything we have created together. Bintan provides a meaningful setting for rei’s first release beyond Singapore, bringing our zero-sugar philosophy into an environment that values craftsmanship, wellbeing and experiences created with intention.”

The Next Chapter in The Sanchaya’s International Journey

The collaboration follows a period of significant international recognition for The Sanchaya.

The estate recently joined The Leading Hotels of the World, becoming part of the renowned global collection of independent luxury hotels. It has also been awarded Two MICHELIN Keys, recognising the quality, individuality and exceptional guest experience that have established The Sanchaya among Indonesia’s most distinguished luxury properties.

The introduction of rei forms part of the estate’s broader commitment to continually refining its guest experience across dining, wellness, art, design and personalised service.

By presenting the collection within the landscape and hospitality traditions of Bintan, The Sanchaya is positioning the collaboration as more than the arrival of a new confectionery label. It is an extension of the estate’s evolving approach to contemporary Indonesian luxury, where international creativity is brought together with a strong sense of place, thoughtful wellbeing and deeply personal hospitality.

About The Sanchaya

Located on Lagoi Bay, Bintan, The Sanchaya is an intimate luxury beachfront estate inspired by Southeast Asian heritage, colonial-era elegance, and bespoke island living. Just a short ferry journey from Singapore, the estate offers 30 villas and suites, along with a private beachfront residence, across a tropical setting designed for privacy, refinement, and quiet escape. Defined by thoughtful design, curated art and antiques, and deeply personalised service, The Sanchaya offers a discreet retreat for travellers seeking a refined sense of place.

For more information, please visit www.thesanchaya.com

About Janice Wong

Janice Wong is a Singaporean culinary artist recognised for her work across dessert, chocolate, and pastry. She trained with Thomas Keller, Grant Achatz, Oriol Balaguer, and Pierre Hermé before founding 2am:dessertbar in Singapore in 2007. Her work has extended into retail, gifting, and large-scale edible art installations exhibited in galleries, museums, and hotels internationally. rei by Janice Wong, launched this year, is her confectionery brand built around zero-sugar product development.

For more information, please visit www.reipureyou.com