Away indeed. The St. Regis people knew the resort needed glorious facilities to match a backdrop like this, so no expense was spared. The resort's seventy overwater bungalows cost $1 million each to build, and they're stocked with the sort of amenities Captain Cook would have traded his sextant for: Pratesi linens, Bose SoundDocks, Acqua di Parma bath products. Several have private swimming pools that float above the sea.
This is where our trip ends, but not before we indulge for a few days in, well, whatever we feel like doing. The real showstopper occurs on our final night at Lagoon, where we have the unspeakable pleasure of enjoying a seven-course meal personally prepared by one of the world's greatest chefs, in one of the most spectacular settings on the planet. There's bacon-wrapped shrimp with papaya and passion-fruit mustard, caramelized foie gras with lychee. As the moon rises and the floodlights illuminate the water around us, we toast perfect moments and memories in the making.
Just then Jean-Georges emerges from the kitchen to see if there's anything more we need. My wife looks at him with an expression I'm starting to get used to and says, "How about a few more days?"
