BALI, Indonesia — To meet the growing demand from regional and international in-bound markets, Alaya Resort Ubud will add a new wing with 40 rooms and 6 suites, wedding pavilion, a gym, boardroom, additional swimming pool, and a much talked about second restaurant, Manisan.

Located in a rice field adjacent to the resort, the 128-seat restaurant is the resort’s second eatery, a 350-year old joglo (traditional Javanese house) sourced from Central Java, disassembled then reassembled and refurbished. The end result combines age-old architecture with modern features and interior design by Made Wijaya, Bali’s authority on tropical gardens and island-inspired aesthetics.

“Even with the new wing and Manisan, we are still considered a boutique property,” said Jimmy Gunawan, CEO of AIM Hospitality that manages Alaya Hotels. “In fact the new wing is located at the back of the property so the addition from the front of the hotel appears subtle but significant with a combined total of over 100 rooms.”

Both wings and Manisan were designed by Perth-based Grounds Kent, an architectural firm responsible for some of South-east Asia’s most admired hospitality projects. “The hotel is a modern interpretation of Bali’s local building culture, admirably in keeping with how development should be,” says Mr Gunawan.

Alaya Resort Ubud combines indigenous materials such as bamboo and innovative examples of island-inspired artistry throughout as well as its own DaLa Spa featuring six treatment rooms and a multi-functional pavilion for yoga, cooking classes and other cultural activities.

Located in “downtown” Ubud, the hotel shares the same rice paddy views as the renowned Bebek Bengil “dirty duck” dinner and walking distance to the popular Monkey Forest Sanctuary, a nature reserve and temple complex.

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