By The Nation
Vala is a member of Small Luxury Hotels of the World, affirming its unique character, outstanding architectural design, discreet luxury and high standards, the company said.
Managed by new generation group, Nu Chapter Hotels, Vala Hua Hin’s distinctive character draws on the “Nature's Touch with a Modern Design” concept. Occupying a large area of land, the resort offers both space and privacy, along with five-star service standards, the company said.
Executive director of The Regent Group, Vasuma Kanathanavanich, said that Vala, which means the power of nature, offered a new alternative to visitors to the Hua Hin-Cha-Am area, and was specifically designed to respond to the lifestyle of the modern tourist who prefers to stay in a boutique resort.
"Vala is nestled in a creative space within a private, tranquil and cool environment. It is surrounded by an abundance of lush trees and overlooks an extensive stretch of beach 260-metres long," Vasuma said.
The resort has been built on a large, forested plot that has been in the family for generations. In designing the landscape, the company took care to preserve as many of these large trees in position as possible, relocating a few to a new area where they would continue to flourish, she added.
The resort features only 97 rooms, of which 84 deluxe rooms and suites are in the three-storey building. All the rooms boast a sea view and spacious terrace. The deluxe beachfront room on the third floor offers a panoramic sea view through floor-to-ceiling glass windows and sliding doors, she said.
Vala Villas feature 13 secluded pool villas with uninterrupted sea views, designed in the ‘Glamping’ style with maximum privacy. Each villa has a private saltwater chlorinated swimming pool.
Vala Hua Hin also offers a range of activities including morning meditation, yoga on the beach, Thai massage, tai chi, boxing, cooking/cocktail class, art for kids and a visit to an organic farm.
“Nu Chapter Hotels Management is committed to sustainable operations that preserve the environment including reducing food waste, organic farming, bio-fertilizer as well as using local raw materials and seasonal vegetables and fruits. Our aim is to allow our guests to engage in sustainable development through creative activities,” Vasuma said.