Shinta Mani Wild, a jungle retreat with a difference by renowned architect Bill Bensley, is committed to sustainable tourism in the shaded depths of Cambodia’s South Cardamom rainforest. It actively helps safeguard the area from poaching and logging while offering guests a close-to-nature experience.

With 15 luxurious, uniquely designed “tents”, the camp leads the way in high-end comfort while being deeply rooted in environmental consciousness, offering activities such as zip-lining through the jungle canopy, joining wildlife patrols and engaging in foraging and birdwatching.

With the arrival of a new leadership team—general manager Marc LeBlanc, operations manager Laura Robinson, and executive chef Preeti Bomzon—Shinta Mani Wild ensures that luxury goes beyond comfort, creating a deeper connection to the land and respect for the environment and its people, whether soaring through the treetops, paddling down a jungle river, or foraging for fire ants for that something a little different for dinner.

Foraging Meets Fine Dining: Shinta Mani Wild’s Farm-to-Fork Adventure

On the borders of the jungle, among the ancient trees of the South Cardamom rainforest, Shinta Mani Wild offers luxury with its eco-conscious farm-to-fork philosophy. This wilderness retreat invites guests to immerse themselves in nature through forest foraging and organic farming, making it a one-of-a-kind culinary adventure.

Visitors can dip their toes in the soil to learn about Cambodia’s natural pantry and participate in daily foraging expeditions, handpicking ingredients to make traditional local dishes in an open-air cooking sala with guidance from expert chefs. The camp’s organic farm, located near the staff village to minimise environmental impact, features gardens for vegetables, herbs and cocktail essentials, along with a free-range chicken run for fresh eggs. For an added thrill, guests can zip-line into the camp.

This hands-on experience celebrates sustainability while offering a taste of Cambodia’s wilderness. In addition to incorporating environmentally conscious practices into activity planning, surplus harvests are shared with sister properties or sold locally, while kitchen waste is composted on-site. Shinta Mani Wild combines hard-earned indulgence with environmental stewardship, demonstrating that luxury and sustainability can go hand in hand.

The wilderness retreat is an ideal long weekend break from the urban jungle that is Bangkok. A one-hour plane ride followed by a one and a half hour whisk along a pristine new highway has you greeted by the Shinta Mani team at the entry to the forest reserve. From there it is just a few hundred steps to the top of the longest zip line in the region and a breathtaking traverse through the treetops to the riverside welcoming cocktail.

There is nothing quite like a Bill Bensley designed room; each of the 15 tents is unique in its interior design concepts but all have a common feel of being totally immersed in the natural surrounds. Each season brings a new dimension to the experience as the river–and its whirlpools and waterfalls–thrash or meander past the room. Guests can choose from a number of spa treatments and mindful activities to follow a hiking or foraging trip. These can be personalised to suit age, fitness levels and intentions.

Most days the rangers embark on forays into the surrounding hills. These are no mere spectacle put on for the benefit of guests but genuine efforts to help eradicate illegal poaching and logging activities. More important is the education efforts of the Shinta Mani Foundation to help the local community adapt to conservation and sustainable farming activities in order to maintain the natural beauty of the surrounds and to enhance economic opportunity. It’s possible to join the daily activities but be aware this is not your typical day trip. It could be a one-hour road trip on the back of a motorbike with armed rangers followed by a stealthy clamber up steep forested hills to investigate a puff of smoke on the horizon. Then a confrontation with a local poacher resulting in the confiscation of a chain saw to add to the collection on display at the resort.

Dining at Shinta Mani Wild is simply a wondrous experience. Having helped in finding many of the ingredients then sitting back in anticipation as they appear, almost unrecognisable and invariably delicious, on the plate in front of you. In keeping with the sustainable theme vegetarian and vegan options are worth asking for and absolutely cooked with an obvious passion.

Shinta Mani Wild Welcomes New Regional Management: Marc LeBlanc and Laura Robinson

In July 2024, Shinta Mani Wild welcomed Marc LeBlanc as general manager and Laura Robinson as operations and sustainability manager, both bringing extensive global expertise.

A Canadian with 17 years of experience in international hospitality, LeBlanc holds a Bachelor of Commerce in Hospitality and Tourism Management. He joins the resort from senior roles in the Cayman Islands, Saint Maarten, the Maldives and Indonesia.

Robinson, meanwhile, is originally from the UK and combines a Bachelor’s degree in Marine Biology and Coastal Technology with a Master’s in Tropical Coastal Management. Her expertise in sustainability has been instrumental in diverse locations worldwide.

The pair reflect on their new journey, expressing excitement about the opportunity. They are thrilled to be embarking on this new adventure with such a unique property, created and designed around conservation and sustainability, and are looking forward to engaging with and helping to develop it with their “energetic and wonderful team”.

Shinta Mani Wild Focuses on Culinary Excellence with Sustainability in Mind, Led by Chef Preeti Bomzon

Joining in December 2024, Chef Preeti Bomzon, originally from India, arrives at Shinta Mani Wild with over 20 years of culinary expertise. Her career has taken her through leading roles in luxury properties across India, Vietnam and the Maldives. Famously applying creative approaches to global cuisines, Chef Bomzon is also dedicated to sustainability and the use of locally sourced ingredients.

At Shinta Mani Wild, the chef’s menus are crafted with fresh, locally sourced produce as the main ingredients. Foraging excursions with her have become a guest favourite. “Sustainability and environmental consciousness are at the heart of everything I do, and Shinta Mani Wild offers a perfect canvas to craft unforgettable experiences,” she shares.