A September to Remember

There is something unique about the month of September at BodyHoliday which makes it enticing. As the sun’s intensity begins to wane and a pleasant wind sweeps across the island, a feeling of that newness is very hard to evade. This year, I was lucky to relish one of the experiences that I had been hearing about for so long and which many people carried in whispers; the renowned culinary experience at the BodyHoliday’s award-winning restaurant, TAO, during September Solos

Even before I arrived, I knew I would find the exciting essence of September Solos much more special than I had anticipated. It was obvious that I was about to enter into a luxury that catered to the needs of such special individuals, hordes of solo travelers cued up and ready to partake in an experience that was still not ordinary. The magic of BodyHoliday and the warmth of togetherness that was brought about by the September Solos were very much there. However, it was only when I finally got to sit for dinner at TAO that the extent to which this experience of communal dining was going to influence the period that I was going to spend here hit me.

The explorer heads towards the destination’s TAO

TAO, perched above the resort’s Wellness Cafe has been well-received by many international visitors because of the combination of Eastern and Western factors. The minute you come in, you are welcomed with modern interiors that depict minimalistic and sophisticated Asian designs.

Upon arrival, I made friends with a few other travelers who were also alone. What distinguished this night from any other night of solo travel was the connection that had been fostered during the course of September Solos. To eat in a BodyHoliday community is to eliminate strangers and create new connections until the end of the meal. And, there is no better meal to share than that designed by the master’s hand in TAO’s kitchen.

The TAO menu does not simply feature Japanese foods; it offers a range of Thai complexity and west indian fusions. It started with small serving portions in gradual increments— a sushi platter with tuna, salmon and snapper sashimi. It appeared like an art, realistically garnished and arranged seafood, thinly sliced disks of order-fresh tuna and salmon and snapper. The lovely, melt-in-the-mouth pieces of sashimi fish we had, spoke well of the freshness of their ingredients and cooking quality.

The last dish was the Thai green curry, which I was amazed to learn was both a light dish and an indulgence too. The coconut milk, the lemongrass, and the fresh herbs all came together in a harmonious melody that I can still recall on my tongue today. And with a glass of chilled white wine, this meal was not just a meal anymore, but also a time to enjoy the food and what was being talked about over the dinner table.

Dine-In Partnership

At TAO during September Solos, perhaps one of the greatest highlights in the restaurant’s design was how they integrated the component of the dining with a sense of community. The experience of eating food with others is one thing; however, to have a centralized place where there is a specific purpose of bringing people together and sharing experiences, particularly through food, is a totally different but unique experience.

For instance, instead of having individual appetizers, they were arranged on shared plates so that each person could taste something. This appreciated aspect of dining allowed for food to serve its true purpose – connecting us on a very different level, which is so different from the usual cuisine formality that is associated with an upscale restaurant.

The large compartmentalized style was not only about sharing meals – it was a moment of exchanging stories, experiences, and sometimes even laughter. I discovered a fellow diner’s account of an expedition to the Pitons, another guest’s dawn yoga session on the deck, and the beatific meditative state of someone who had been meditating for a week. The sharing of stories brought other dimensions to the food, creating the feeling that the food tasted better because there were other people involved.

By the time we sat down to enjoy dessert, a luscious molten chocolate fondant cake covered with raspberry coulis was running center stage, the place was already abuzz with the excitable voices of friends made. Even as I took my last crumb, it struck me that this was exactly what BodyHoliday was: a sense of well-being that encompassed the body and more importantly, the spirit.

The TAO experience continues to unfold

Dining at TAO is not ordinary; it is taken to that level where eating becomes an experience. The team at TAO appears to have that touch, which allows them to tap into the technicolor possibilities of flavors, phenomena that elicit purrs of delight. From the taste to the way the food has been arranged. Every single item that is served up is put together with extreme accuracy. The level of precision is impressive, each and every plate appears to be a canvas, spruce leaves, and very fresh ingredients or food items that have been densely colored.

During my stay, I visited TAO regularly, and with every visit, I uncovered new delectable treats. One evening, I had the pleasure of eating miso-marinated black cod which was herby, salty, sweet, and moreish as the glaze was very sticky. Some other times it was a delicious green papaya salad, dominated by firm green papaya, lime, and an array of hot chilies.

Much as the food was great, I was particularly impressed as to how the activities team was able to set up the September Solos communal dining experience at TAO. This was more than just sharing a big rectangular table with some others. This was about telling a story. It was clear that the team had gone great lengths to ensure that our dinner was not just about eating individually, but that food served as a uniting factor.

Besides The Food: The TAO Approach

When I started to think back about my time in TAO, I came to realize that the restaurant was not only about providing excellent service to its guests, but it was also about upholding the BodyHoliday principles. The blend of Western and Eastern philosophies at TAO is similar to that of the resort in that it seeks to make health and wellness by merging traditional and contemporary ways.

TAO for me turned from being merely a restaurant when I was a guest – it was a space of contemplation. Every course became an excuse to retreat, relish a moment, and engage not merely with the people but with myself.

The Long-Lasting Significance of September Solos

With only a few days left at BodyHoliday, I could not help but think back at how much of an influence September Solos including the evening spent at TAO had on me. I had gone to BodyHoliday seeking a reset, an opportunity to get away from the demands of the day-to-day activities and concentrate on myself. What I came across was even deeper: More connected and more joyful than I appreciated.

It was partly because of the shared meals at TAO which enhanced this. It was not simply about eating; it was about living. In the end, the meals we took at TAO built the base for more enduring ties, fulfilling ones that made each of us feel part of a bigger picture.
Ever since boarding my flight back home, it was more than visuals of wonderful food and beautiful scenery that replayed in my mind but also a new sense of being in relation and oriented: to others, to the world, to myself. BodyHoliday and TAO are enchanting because they are not locations that you just go to, rather, it is something that lingers regardless of whether you have already gone back home.

In that regard, September Solos and TAO are more than just those two aspects of my trip — they are proof that the best moments are those when we are with others. I am indeed thankful to them for that.