Pristine beachfront on the southeastern coast of Bali, just half-hour’s drive from Ngurah Rai International Airport may sound like an urban myth yet the naturally lush landscape and unspoilt sands of Tanjung Benoa are in fact home to The Chedi Sakala. GHM’s third property on Bali is also our most expansive, with 261 suites and villas, not a standard guestroom in sight. Once a fishing village, Tanjung Benoa retains the timeless tranquility of Balinese life while The Chedi Sakala enhances the experience with subtle yet striking architecture, seamless Balinese service, exceptional wellness and satisfying dining including the award-winning Sakala Bali restaurant.
The Chedi Sakala is designed in a contemporary architecture with Balinese twist, offering not just style but also utmost comfort and privacy.
Unique features of the site included the location at almost the end of the Peninsula resulting in a cooling breeze from all directions, a quiet
dead-end road, private beach with a fisherman village and early Chinese immigrants moved into Bali.
Green Architects aimed for a combination of modern architecture and contemporary traditional architecture. Hurdles for Green Architecture include the rebranding of the hotel character from Ramada to the Chedi while the construction was continuing; trying to satisfy most of the operator concerns as much as they could.
The front beach view was designed to widen out the sea view to the backside area. For the main hotel blocks,Green Architects used the long pool access to be linkage with the step rice fields facilities building.
In the past Tanjung Benoa was a fisherman village, so they used the stingray fish as a symbolic icon. It’s appearance is also similar to a surf board, one of the unique features of Bali beach.
The beach front restaurant building was designed based on the Kul-Kul tower concept (a traditional Balinese tower used to view scenery from a long distance) consisting of four towers located on left-right sides, the middle area is an open space – a visual corridor to from the lobby building to the sea.
The lobby building was designed around the stingray fish concept by using its shape and form to create the stunning building shape.
The large accommodation area at the back area of the hotel has no view of the sea and so Green Architects created a large swimming pool with direct pool access from ground floor guest rooms and a garden restaurant with “the stepping paddy field” to reinforce the concept of natural ambience.
Natural, local materials were chosen to reinforce the interior design concept as well as the landscape.
Green Architects used a black theme material for all beach front areas and step rice field facilities building, and a white theme for hotel guest wings.