Paradise lies on a coast just two hours by car from Singapore at One&Only Desaru Coast. The elegant resort, situated on Malaysia’s south-east coast, is surrounded by lush jungle, 52ha of powdery white sand, and the South China Sea. Due to the palm trees bordering its manicured gardens, leisure, business, and wellness travellers affectionately call it “the village of palms.”
One of the last spectacular retreats designed by the late Kerry Hill, my first impression was that it was welcoming, open, and authentically captured the legendary Australian architect’s unwavering respect for nature and obsession with straight lines. Properties such as the Aman Tokyo and The Sukhothai Bangkok are also characterised by his signature modern tropical aesthetic.
As Justin Hill, Director of Kerry Hill Architects, explains, “The resort is designed as an escape from the city, where nature is woven into every aspect of the experience, from planted green roofs to rainforest-framed walkways.” True to his words, One&Only Desaru Coast is home to more than 80 species of flora and fauna, preserving much of its original vegetation.
I stayed in the Ocean Junior Suite, which reflects Hill’s indoor-outdoor ethos. A shady inner courtyard with a plunge pool separates the bedroom from the bathroom and toilet. When I realised this layout was inspired by the traditional Malay village or kampong, what initially seemed like an inconvenience made sense. The room’s charming aesthetic is complemented by local merbau wood and modern batik prints.
My weekend getaway was made even more memorable by the third edition of the Ember Curates series, which featured Andrew Walsh, Ember Beach Club’s Culinary Director, and Mano Thevar of the two-Michelin-starred Thevar.
At the upscale destination with dining, live music, and water sports just minutes away from the resort’s main building, I was treated to Ember Beach Club’s one-night-only four-hands dinner featuring fresh seafood, barbecue-inspired flavours, and South Asian spices, which Thevar used to great effect.
There were two dishes I enjoyed the most. The first was the Chettinad Chicken Roti, shaped like a taco and served with pickled cucumber nibbles to counter the richness of the flavourful chicken. The second, Hokkaido Scallop, presented a briny, sweet, and fleshy scallop atop pearl couscous ponggal with smoked tomato chutney, and boondhi crumbs. The play between textures was exceptional. Finally, the aromatic Lamb Rack & Lamb Biryani served with sorrel chutney, butternut masala, and Madras kuzhambu was deeply satisfying.
“Each collaboration unveils a tapestry of signature flavours, creating a haven where kindred spirits unite in their passion for exquisite cuisine. At Ember Beach Club, the promise is to weave together brilliant culinary talents, continuously offering a constellation of Michelin stars and unforgettable moments for our guests,” says Jerome Pichon, the resort’s general manager.
One&Only Desaru is continuously coming up with new and exciting experiences such the Ember Curates series to attract travellers. The One&Only Spa has also been relaunched with German skincare brand Augustinus Bader. During my stay, I enjoyed a bespoke massage, which left me rejuvenated and relaxed.
Guests who prefer to stay active while on holiday will enjoy the resort’s padel classes guided by a residential coach, thanks to a partnership with Ascaro, a luxury padel and social club. Apart from padel, a Mexican racket sport sometimes called padel tennis, other stay-inclusive activities include silat, yoga, guided nature walks, kayaking, and stand-up paddleboarding.
A day pass to Ember Beach Club—MYR800 (S$239)—is ideal for Singaporeans looking for an easy day trip. It includes a return car transfer from Desaru Coast Ferry Terminal, exclusive access to a private beachfront cabana, a bottle of premium rosé, and MYR600 credit redeemable against food and beverages.
“The day pass also includes up to three entries to KidsOnly,” adds Pichon, “This ensures a delightful experience for families looking for a day away from Singapore.”
