The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1126069
Can you tell us about the transportation required to reach this remote island re- sort? My journey started from Singapore, out- side my doorstep, right to the resort, and it was a seamless, hassle-free and premium ex- perience that I've had the pleasure of enjoy- ing. First thing in the morning at 7am, my husband and I were whisked away in a white Mercedes Benz, pre-arranged by the resort, to Tanah Merah Ferry Terminal. A 30-min- ute ferry ride and we arrived in Batam to take a private van to the international airport for our seaplane to depart to Bawah Reserve. e best part of travelling to Bawah Reserve was being on a seaplane! From up above, the views were incredible, especially upon arrival to the resort. e whole journey from Singa- pore to Bawah took only three hours and we arrived just in time for lunch. What were your first impressions of the resort, and did they meet your expecta- tions? Upon disembarking from the seaplane, I could tell that my imagination of Bawah (re- minding me of the Maldives) had been spot on! I was awestruck just standing by the jetty! e sea was a turquoise shade of blue and so crystal clear that the coral reefs could be seen from above. In the distance, a white sand beach stood at the end of the azure blue sea and I could begin to see some beach suites enveloped in lush greenery; it was truly a feast for the eyes. I felt like I was at the epi- center of marine biodiversity and couldn't wait to go snorkeling and join in on some water sports activities. roughout my stay, it was clear that the resort has genuinely im- plemented sustainable and environmental- ly-friendly models into their practices from the ocean-friendly sunscreen, eco-friendly laundry detergent, and no use of plastic bot- tles or straws. e water used for showering is heated by solar energy and wastewater is treated for use on their organic fruit and vegetable gardens bringing cauliflower, chil- lis, papaya, melons, pineapples, lemongrass, mint, lettuce, spinach, potatoes and toma- toes, to your plate. V U E N J . C O M 140