3 Reasons to Travel in September

T+L’s monthly selection of trip-worthy places, experiences and events.

By Jeninne Lee-St. John

Sep 12, 2019

1. A new adults-only hotel brings urban-chic to Sentosa Island

A fresh addition to Singapore’s offshore playground, The Outpost (doubles from S$370) offers a modern stay that blends city sensibilities with its tropical vibes. Prioritizing personalization, the black-, white- and metallic-toned property feels cozier than its 193 rooms—perhaps partly because of the peaceful hallways marked by an absence of children under 12. Guests have access to two seaward-facing adults-only pools, including a slick rooftop number that gives off beach-club sophistication. In fact, you’re indoctrinated to the club at check-in, when a bartender shakes up your fresh welcome drink and presents it in a copper pineapple. It’s non-alcoholic, but it’s still super cute. As is the pick-your-own-minibar, offering a bounty of five gourmet snacks and drinks of your choosing, ensuring you get exactly the nosh you want—and reducing food waste. The hotel’s green cred extends to a ban on single-use plastics and in-room water filtration that allows you to drink from the tap. The large, powerful showers will tempt you to linger, but venture out: you’re seven minutes from the beach with all its F&B and entertainment options, or just chill on property and hit up the adorable VW food truck in the garden. And look out for new sister hotel The Barracks, a 40-room restored heritage building next door, opening in October.

2. The Australian school that helps indigenous chefs blossom

The Australian government has announced it will hold a referendum on whether to formally recognize its Indigenous population in the constitution, but for a few years already a group of the country’s most influential gourmands has been helping to spotlight their talents and fare in the kitchen. The National Indigenous Culinary Institute is a training school dedicated to placing apprentices and qualified chefs in some of the country’s best kitchens—and this month four of them are traveling to Ireland to showcase Australian wild ingredients at the Taste of West Cook Food Festival and at their embassy in Dublin, for the first time. It’s a piece with the growing interest in Indigenous cultural tourism across Australia.

NICI students and graduates are currently working at various restaurants in Sydney and Melbourne on a regular rotation. Visit the Rockpool Bar and Grill in Sydney to catch NICI grad Jayde Duncan behind the pass. “Australian cuisine is a blend of many different cuisines,” says the 23-year-old from Bobbabilla and Toomelah in the far north of New South Wales, who followed her chef brother into the profession. “With the rise of native ingredients, I believe this will assist Australian cuisine to have its own identity without leaning on dishes derived from other countries.” If you could visit her at home, she’d have her mum make sausage curry—“it’s comforting and warming,” she says—but for seasonal at Rockpool now, your best bet is the new strawberry salad with feta, snow- peas and pistachios.

3. A new high in slow travel: Around the Pacific in 120 days

If you happen to find yourself with, say, four months off, then you just might want to consider the latest offering from Regent Seven Seas Cruises. It’s a 120-day, 17-country sailing that starts in San Francisco and makes its way around the Pacific Rim. The 28,000 nautical mile journey includes overnight stays in—take a deep breath— Vancouver, Tokyo, Shanghai, Hong Kong, Hanoi, Bangkok, Singapore, Bali, Sydney, Auckland, Tahiti and, finally, Honolulu, among other destinations along the way. Of the 300 shore excursions are visits to no fewer than 43 UNESCO World Heritage Sites, including volcanoes in Kamchatka, classical gardens in Suzhou, Borobudur and the Queensland tropics. All-inclusive fares for Elements of the Pacific voyage start at US$63,999 per person and, if you need to double-check your bank balance, know that the first sailing departs in January 2022, so you’ve got some time to save up.

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