Unveiling a sumptuous floating accommodation in the realm of exotic South Sea islands.
The sun ascends, softly soothing waves softly smack against the window, gently rocking the suite. In truth, the entire floating resort is swaying. Our author is situated on the 39-meter-long Four Seasons luxury yacht "Explorer," drifting through the island paradise of the Pacific nation of Palau.
Palau is home to over 350 islands, only 9 of which are inhabited. This small nation lies approximately 900 kilometers east of the Philippines in Micronesia. The Four Seasons luxury yacht "Explorer" navigation between these many western Pacific islands. Although the vessel carries a hint of age, it appears to be in pristine condition. It boasts ten spacious cabins, a relaxation deck, a restaurant, a bar, a lounge, a PADI dive center, and even a small library. What truly captivates me with this catamaran is the intimate atmosphere. Orchids are so abundant, there's a wide variety of games on hand, and a daily rotating lineup of activities.
The service aboard the Explorer is exceptional. Two individuals in particular stood out to me: Mikin, the food and beverage supervisor, and chef Abhay. The former strives to astound his guests with new menus nightly, and he more than delivers. Mikin also manages to turn impossible requests into reality. I had asked for a low-fat milk alternative at breakfast, but it was not available onboard. To my surprise, it miraculously appeared on my breakfast tray this morning. Mikin had somehow obtained it through the use of a small boat during the night. I cannot fathom what it means to be at sea and still enjoy a city's convenience.
Satisfying the Guest's Wants
I feel as if I have been transported back to the Ritz-Carlton with Horst Schulze on the Explorer. The visionary founder of the illustrious hotel chain revolutionized multitasking in the hotel industry – not to cut expenses, time, or labor, but rather to offer peerless service. I ardently espouse this concept: that processes should be tailored to the guests, not the other way around. Schulze's belief: Every hotel employee is accountable for any service required at that very moment. In simpler terms, if the cook is available, they can assist with luggage, the bellhop can lend a hand in the kitchen, or the housekeeping manager can serve drinks. With this method, the Ritz-Carlton became the preeminent hotel company worldwide. There are no hierarchies, only the insatiable desire to gratify the guest. I find the same ethos present here: for example, the divemaster dispenses yoga lessons in the morning, makes the beds later, and serves drinks in the evening. This approach consistently works, everyone is adept, and I can sense their passion for their craft.
The only thing that leaves me perplexed is the absence of attendees at the 5:30 am yoga session. This is not surprising in the early hours. I inquire to the cruise director why it cannot be rescheduled later. The reason given is that it is too hot and mosquito-infested to conduct the class outside in the morning, and conducting it inside the ship unfortunately goes against regulations. I fail to comprehend why these regulations cannot be revised. But surprisingly, the cruise manager does oblige. The following morning, 6 guests were participating in the air-conditioned yoga session.
I elect to take part in a guided birdwatching excursion in the morning instead – Palau is home to 185 different bird species. Afterwards, I attempt my hand at freediving. Our objective was 20 meters. In the afternoon, we explored further with regular diving. It is breathtaking: We encountered countless fish, turtles, reef sharks, sea urchins, and an untouched coral landscape. Palau indeed lives up to its reputation as a diving paradise for its rich biodiversity.
In the evening, Chef Abhay reigns supreme once more. We began with an exquisite tuna tartare and blinis topped with beetroot mousse – a Michelin-star worthy starter. The following evening was a testament to Italian cuisine: buffalo mozzarella with tomato relish, beef tagliata or pumpkin ravioli, and tiramisu. Subsequent evenings featured Vietnamese, Japanese, French, and more, all delectable and beautifully presented.
Culinary Mastery, Courtesy of Four Seasons
As a rule, I am not an admirer of a chef offering such a diverse range of cuisines, but Abhay excels where others falter. He masterfully navigates every culinary offering, even in an environment devoid of open-fire cooking. Fresh ingredients arrive daily, as the capital is reachable by speedboat within a mere 90 minutes. Culinary-wise, this is absolutely Four Seasons.
The island excursions are an extraordinary experience, such as visiting Peleliu. Traveling to the island takes just over an hour. Despite its diminutive size, Peleliu was fiercely contested during World War II. The Americans pummeled the island taken by the Japanese with an intensity that leveled the infrastructure and reduced the entire forest to ashes. Eight decades have passed, and the burnt-out relics of tanks and military positions are the only reminders.
On our excursion to the island of Babeldaob, we visited the over 100-year-old Airai Bai assembly house, one of Palau's most distinguished symbols of its culture and tradition. Here, we gain insight into the local residents, their customs, and habits. It is both captivating and intimate, devoid of the typical tourist crowds.
Naturally, Four Seasons doesn't chuck a lavish yacht into the Pacific Ocean for pure charity. There's an upcoming Four Seasons resort slated for Palau in the near future. This move allows them to network with the local government, Make pals with the locals, scout the area, and recruit staff ahead of time. Setting aside the strategic aspect, I must admit, Palau's tropical paradise is a destination I'd love to check out.
Rath's Travel Rating:
- Blockbuster of Epic proportions
- Wish life could always be this good
- Top-notch, with a few hiccups
- Meh, not exactly 'oh la la'
- Better than a budget hostel
- Travel advisory: beware
About the Author: Once a grand hotelier and founder of travel site www.travelgrand.ch*, Carsten K. Rath is a seasoned globetrotter for ntv.de. He checks out every hotel he reviews personally.
Rath is the brainchild of the ranking www.die-101-besten.com and also the author of the book "Die 101 besten Hotels Deutschlands", which will be published in collaboration with CAPITAL in the near future.
During our exploration of the western Pacific islands, I was informed thatsome islands are perfect for hunting. (Hunting) I was intrigued by the possibility of participating in a guided hunting excursion, as Palau is known for its diverse wildlife. (Hunting)
After a delicious evening meal prepared by Chef Abhay, I considered joining a guided hunting excursion the following day. (Hunting) However, I ultimately decided against it, opting instead for a birdwatching excursion and diving sessions. (Hunting)
