Shinta Mani Wild

Shinta Mani Wild is located a two-and-a-half-hour drive from Cambodia’s capital city, Phnom Penh. Most of the journey was enjoyable, on new roads built during the pandemic, when the country paused tourism and focused on infrastructure construction to keep its economy afloat. The last 45 minutes, however, took us along a bumpy dirt road that grew more and more rugged. As we neared the mountains, the landscape closed in, surrounding us with abundant vegetation. Small roadside houses and stores became increasingly sparse as we ventured deeper into the forest. By the time we arrived at the hotel’s gate, we felt as though we were entering another world. The property houses 15 unique tents scattered throughout 400 hectares of pristine wilderness, adhering to Shinta Mani Wild’s minimal intervention principle. The design provides guests with a sense of secluded immersion in nature. At the same time, they are supported by an exceptional team ready to cater to their every need. Wellness services, including massages, yoga sessions, sound baths, and in-room service, accompany a carefully curated menu that highlights locally foraged vegetables and produce — all available in the heart of the forest. Before guests arrive, adventure butlers propose a set of activities designed by the hotel’s team to enhance their connection with the natural setting. During our stay, two activities curated by the Shinta Mani Wild team stood out, each providing insight into the extensive operations necessary to maintain the hotel’s unique balance with its environment. On our second day, our butler, Sky, took us foraging with the hotel’s executive chef, Bernard Hartzenberg, who has extensive experience creating remote, luxurious hotel experiences. A local ranger guided us on a lengthy walk through the valley, teaching us how Cambodian rural communities forage for fruits, roots, and vegetables from the forest. We also toured the garden, chicken coop, and hydroponic farm — an innovative zero-waste operation that converts food scraps into organic fertilizer. Back at the hotel, we utilized the foraged and collected ingredients to participate in a cooking class, resulting in a remarkable lunch. This experience allowed us to fully appreciate the care and challenges the chef and his team face in delivering exceptional meals without access to wholesalers, suppliers, or large supermarkets. As we walked back to our tent from the kitchen and restaurant headquarters — a scenic 20-minute stroll along a carefully crafted path with bridges — we enjoyed the forest’s sounds and sights and the numerous waterfalls we crossed. This journey led us to consider the intricate details of this vast operation, which felt more like a harmonious choreography than an invasion, transforming our presence into a balanced coexistence with nature. – Luis Rincón Alba