Page 37 - Explore Spring Summer 2019

restaurant perched above the reef incorporating Malaysian, Thai, Cantonese
and mainland Chinese influences in dishes created by Chef Chee Hoe Wong. The
cuisine is paired with more than 40 craft gins from around the world. Sharing
plates feature here. The following night it was Golden Cowrie Coastal Italian led
by Italian Sous-Chef Bruno Bettinazzi, who hand-makes the soft cheeses and
pasta that are the foundation of this premium dining experience and delivers a
quality of Mediterranean dining not seen before in Fiji.

The Shangri-La’s luxurious beachfront villas
come with a golf cart to get around in,
especially welcome when weary legs won’t
oblige in the heat.
As part of its revitalisation Shangri-La has also reintroduced a Fijian institution,
the Black Marlin Tropical Bar. First established more than 50 years ago and
legendary in its own right, it’s now an upmarket tiki bar featuring more than 100
rums from around the world, all sitting alongside Shangri-La’s Fijian Resort &
Spa’s own signature label, Yanuca Rum, which is distilled locally and exclusively
for Black Marlin patrons. I’m not a rum-on-the-rocks drinker myself, but here it’s
a must. And one last tip: a sunset drink at the Bilo Bar is a must.
While a little further up the road than Denarau Island and its collection of resorts,
Shangri-La Fiji Resort & Spa is idyllic and relaxing, with stunning beaches. It’s a
scenic 50-minute drive from Nadi Airport and within 90 minutes of disembarking
from the plane you can be settled poolside relaxing. Well worth the trip.

Explore Editor Tracey Mehrtens soaks up the pampering and other creature comforts of a little piece of tropical paradise.

HELLOWORLD TRAVEL : EXPLORE : SPRING/SUMMER EDITION 35