Partners & friends of Sala Lodges
Marina Cardis has a natural talent for interior design. With her abounding imagination, the Swiss national executes projects with contagious energy. Her secret: to immerse herself completely in the area, the site and its people in order to conceive a design which is out of the ordinary, with its promise of a truly original ambiance. The designer is undoubtedly behind the creation of contrast between the contemporary and the traditional. It is this which creates the impact and identity of Sala Lodges.
Passionate about cooking from her childhood spent in a hotel in the ski resort of Verbier, Swiss national Manuella Magnin is without equal in her ability to pair European and Asian flavours. This “gourmand of flavours”, as the weekly magazine Femina described her, has conjured up an inventive and travel-influenced menu for Sala Lodges’ restaurant.
Stephen Caffyn, Landscape Architect and Director of Stephen Caffyn Landscape Design based in Singapore, designed the luxuriant gardens at Sala Lodges. The most francophone of Englishmen in the City State, he is without equal in his ability to put nature centre stage. Stephen’s projects include numerous hotels and resorts, as well as parks and nature conservation projects, and most recently a large extension to the famous Botanic Gardens of his adopted city.
Following her studies at l’Ecole Hôtelière de Lausanne, Samira Buchi has specialised in style, graphics and photography. In 2008, the Swiss launched her communication agency specialising in interior design and table decoration. Samira has been closely involved with the graphics for Sala Lodges’ publicity material.
Som Rany, a young Cambodian has created a universe which oscillates between Asia and Africa. Her collections of ethnic jewellery made from seeds found in the surrounding countryside are stunning. Sony’s studio is a stone’s throw from Sala Lodges. She was actively involved in decorating the hotel and created several original articles including beautiful lamp shades.
Sala Lodges collaborates with Bodia Spa which uses 100% natural products made in Cambodia. The spa in the centre of town is a sanctuary where anxieties, stress and fatigue all disappear. On the list of treatments are various massages carefully carried out by qualified staff as well as pampering treatments from head to toe.
Bodia Nature’s organic soaps, shower gel and shampoo are available in all the houses at Sala Lodges. The brand was created in 2008 and works in collaboration with non governmental organisations, farmers and local minorities. All Bodia Nature products are 100% natural and represent the reunion of ancestral Khmer savoir-faire with the latest international research. You can now be delivered worldwide to continue to enjoy our bathroom amenities and discover more products.
Sea green and black are the colours of coffee and expresso cups, plates, small dessert bowls; in fact the majority of the crockery at Sala Lodges was made by Khmer Ceramics Center. Their workshops were established in 2006 with the aim of reviving the traditional Khmer ceramics heritage dating from 802 to 1432.
Sala Baï is a hotel and restaurant school which trains young Cambodians who come from among the most disadvantaged of the population. Each year one hundred students receive free training in either catering, waiter service, reception duties and housekeeping. This NGO restaurant- school is open to the public at midday and offers varied and exquisite Asian and European menus. Since November 2013, Sala Lodges has welcomed trainees from the school. Indeed several employees at Sala Lodges are former students of Sala Baï.
The ChildSafe Movement is a global movement protecting children and youth around the world. Communities and individuals often do not know how to react to different situations of child abuse. ChildSafe exists to help everyone protect children. ChildSafe informs all types of individuals. They inform citizens about risks their children are facing and how to be actively involved in protecting them. They create protective environments by training key people in communities. They also inform travelers and volunteers on the most effective ways to protect and support children and to be respectful of the communities they interact with. ChildSafe Traveler 7 Tips
The Bayon Pastry School is a free vocational training for underprivileged women of Cambodia. The Pastry School strictly selects and trains each year, for free, around 20 young women. The training lasts 11 months including 4 months of internships. The students are taught pastry in a professional environment, with quality equipment. They also attend complementary classes such as English, introduction to Accounting and Stock Management, Computer and Personal Development. Moreover, the school provides them with accommodation, food and all training material. Next to the school is the coffee shop where guests can enjoy the cakes and pastries. By doing so, you help finance the training and give opportunity to young women to come out of poverty. The Bayon Pastry School is a project of the French NGO L’Ecole du Bayon.
Perfect for dipping into the vintage glamour of 1920s Shanghai, Miss Wong is an essential bar for cocktail lovers. On the menu are the obvious classics with the addition of numerous cocktails which bring out the best of Asian flavours. Tucked away from the hullabaloo of Pub Street, Miss Wong is situated in The Lane, a narrow, parallel lane and makes the ideal spot to begin the evening or continue the night.
Pola Siv trained in a Swiss hotel school and began his career in a prestigious gastronomic restaurant in Geneva. On his return to his native land, the talented young chef opened his own restaurant. The dishes served in Mie Café are certainly a rival for any concoctions from the most celebrated chefs.
With the arrival of warm weather, everyone hurries to Terrasse de Lutry. A small piece of paradise shaded by centuries’ old pine trees and with its gravel floor, this relaxed café and restaurant offers a panoramic view of Lake Geneva. Julien Dentan and his brigade are up and running throughout the summer for fans of seasonal, delicate flavours.