Forbes Travel Guide CEO Hermann Elger announced the creation of the Edge List in February 2025 to recognize properties and cruise ships that “celebrate the spirit of discovery that defines great travel.” Honorees deliver on four pillars: exceptional access to remote destinations, daring innovation in adventure, global stewardship and elevated experience.
When the full, inaugural Edge List dropped in September, only one brand claimed more than a single spot: Ritz-Carlton Reserve, which received a trifecta with Forbes Travel Guide Four-Star Phulay Bay in Krabi, Thailand; the Five-Star Mandapa in Bali (which also was honored as the Edge List Property of the Year at FTG’s Monaco Summit); and the Five-Star Nujuma in Saudi Arabia’s Red Sea.
From the breathtaking karst topography of Krabi to the jungle temples of Ubud and the untouched Ummahat Islands, the three Ritz-Carlton resorts showcase the range and splendor of the Reserve brand.
We spoke with the general managers of all three properties to learn more about how they conserve the beauty and natural history of their exquisite settings, give back to their communities and provide their guests with once-in-a-lifetime experiences.
What does it mean to you that Ritz-Carlton Reserve properties received more recognition than any other brand on the Edge List?
Vidya Sagar, Phulay Bay: Ritz-Carlton Reserve is one of the most unique luxury brands in the world right now. Phulay Bay was the first, and it has taken 16 years to bring our total to eight [global properties]. We’re opening the ninth one soon [in the Bahamas]. This shows how the brand has been very precise in finding the right locations and the right mixes. And since there are so few, Phulay Bay’s inclusion on the Edge List is special. It shows the distinctiveness of this property. The Reserve hotels should be like a home at the ends of the Earth.
Dennis Sorensen, Nujuma: For Nujuma, we offer a very bespoke experience in one of the rarest locations in Saudi Arabia — and in the world. I think that Nujuma fits perfectly within the Reserve brand. All of the properties are set in hand-picked locations. And being honored by the Edge List signals a great future for us here. Having only been open for one and a half years now, I think that’s a testament to the great work of the ladies and gentlemen on Nujuma’s staff.
Masanori Hosoya, Mandapa: Each Reserve has what other resorts call butlers, but ours are specialized for each location and culture. At Mandapa, they are called pathi, which means “attendant to a king or queen.” Your pathi doesn’t just do bookings for you; he or she is the person who anticipates your needs rather than reacting.
More and more, our guests travel to learn something, and Reserves are places where they can learn about architecture, design and culture, things they’ve never seen before.
The Edge List stands for Exceptional access to remote destinations, Daring innovation, Global stewardship and Elevated experience. Which pillar resonates most with you and your property?
Sorensen: Exceptional access to a remote, awe-inspiring destination truly sets Nujuma apart. You don’t just gain access to the location; you step into Saudi culture. And I think that’s one of our wonderful positive aspects, which I always talk about in terms of the guest experience. It’s not only a wonderful hotel. You also become deeply immersed in the country’s history and culture.
Hosoya: Elevated experience resonates with me. With Mandapa’s very secluded location, we offer real privacy, which is so important for our guests. By the same token, a sense of trust and safety is essential. Within our natural setup, you can really feel that you are in the middle of nowhere.
But still, you have that perfect cup of cappuccino or healthy juices every single time you take a break. You have a very upscale, skilled, high-touch treatment. Every experience needs to be authentic, so I’m constantly talking to my team because nothing can feel fake or artificial. Execution has to be top-notch.
Sagar: Global stewardship stands out because we prioritize conservation, minimizing our environmental impact and maximizing care for the community. Phulay Bay supports mangrove reforestation, for example, and we partner with a local elephant rescue organization that includes a hospital where they care for seven elephants. We contribute donations and organize visits where guests can feed the animals and learn about humane treatment practices.
We also contract with local craftspeople and artisans, supporting them and highlighting their work within the resort. For instance, we display over 700 traditional Lanna-style paintings throughout Phulay Bay, and we use local products as amenities or [sell them] in our store. The artisans are invited to showcase their work onsite, which means a lot for our guests.
This year, we’re working with school kids between the ages of 15 and 22, providing training and work opportunities so they can understand and learn what hospitality can do to uplift their own lifestyle. In partnership with a local university, we have started a butler training school where students receive certification that can be used anywhere. They also earn academic credits.
Additionally, Phulay Bay supports a local women’s prison by teaching inmates skills to help them restart their lives when they get out. Ninety-nine percent of humanity has its heart in a good place. Life is short, so whatever you can do for others is important. We’re not going to take anything with us when we’re gone.
How does your property connect with its local culture and setting?
Sorensen: Nujuma is the Arabic translation of “stars,” which is quite fitting. Everything ties into the local culture. Starting with the design, throughout our rooms and restaurants, you really feel the Saudi heritage. Part of the Saudi Vision 2030 initiative, which will mark the country’s centennial, is the Red Sea destination project. We are one of three mono-island experiences. Other hotels are opening in the vicinity, but ours is the most bespoke property, wonderfully designed by Foster + Partners.
Just from looking at pictures, Nujuma might look similar to the Maldives, but we’re so untouched and so connected locally. Then, just a couple of minutes away, lies the fourth-largest reef in the world. Many of our guests visit specifically for the scuba diving. Just recently, we had a whale shark visit, and you can see dolphins, turtles, stingrays and a mix of hard and soft corals.
As part of the Reserve brand, we have four experts on property who work with our guests. One is an astrophysicist who leads stargazing activities and teaches astronomy classes. Our local heritage and culture manager also teaches Saudi history in great detail. From our storytelling to our food and beverage offerings, we want to ensure everyone who visits can learn about Saudi Arabia. And whoever is from Saudi Arabia can celebrate their heritage. It’s a beautiful culture with a lot of history, so we’re very fortunate to honor it with this project.
Hosoya: Mandapa means “temple,” and for all Reserve properties, we preserve unique names that are indigenous to the place. This creates a very localized experience, and we want to immerse our guests. Ninety-eight percent of our staff are Balinese, and more than 70% are from the Ubud area. Ubud means “medicine” in Sanskrit. We’re in the jungle, we don’t have beaches or the sea, but this area is a sanctuary of the gods, with a high concentration of temples. People come here to heal, to pray.
When Mandapa was built, some existing structures and architecture were preserved, which is part of the Reserve concept, to always embrace the culture of the location. For example, we have a temple on the property that local people still care for. All the architecture needs to be strongly connected with nature and our location. Every part of Mandapa needs to feel as if you are immersed in Bali and in Balinese culture. It’s a really spiritual place. People aren’t coming for big parties; they come for the tranquility.
Gastronomy is another way that we connect. Ninety percent of all ingredients and food items are local. We’re trying to source 100% from Bali, or at least from Indonesia, to embrace the connections among our restaurants and the community. It’s also about sustainability and supporting local farms and businesses. Finally, we offer foraging, where we’ll take guests to the mountains and the jungle to show them what products can be found there.
Sagar: Phulay Bay sits between a national park and Phang Nga Bay, which has around 200 islands, some of which no one ever visits. Although Thailand is a popular destination, we offer rare experiences. When you explore the islands, it feels like the world has stopped. Many of our guest experiences are connected to the land, too. For instance, we can provide a morning hike up the tallest peak in Krabi, or we can take our guests to places that feel unreal, like Nong Thale Lake, where we’ll go for breakfast aboard a small boat and watch the sunrise. We also visit a village on Koh Klang that operates community-based tourism, and we are working with a woman who transforms her home into a cooking school.
Another tour takes you into prehistoric caves and then for lunch in a local restaurant. In the afternoon, you can either explore a national park and waterfalls or go to a temple where the monks offer blessings.
How do you hope your guests feel after a stay?
Hosoya: In the end, it’s the personal connection at Mandapa that we want to leave them with. This is our vision and our mission, and it goes beyond just providing warm food. People are aiming for more, and one of our Reserve concepts is to make guests feel like they have made friends. We have very low staff turnover because they really feel a sense of belonging to this hotel. So, when guests return, they can reconnect with the same people.
Sorensen: I hope that they feel restored, mainly because it’s a beautiful, serene experience. Nujuma is very tranquil, with very little noise. I also hope they’re re-energized and inspired by everything they have learned with us. It’s wonderful to come stay with us and feel the Saudi warmth, the generosity. Nujuma is a place where you feel so cared for that you really cherish your time here.
Sagar: I always say that guests don’t want to leave. They desire to be here forever. So, they always look forward to coming back. We want every guest to feel special. I want them to feel like no one has ever made them feel like this. Probably 50% of our guests have tears in their eyes when they leave. It’s like a breakup. And when we can achieve that kind of emotion, I think we have gotten [it] right.
