The Ten at Siolim reimagines Goa as a slow, intimate escape rather than a party hub. With just 10 suites, private pools or balconies, and lush greenery, it offers home-like comfort in a luxe setting. Hyper-personalised service, from pre-arrival calls to custom, chef-driven meals and flexible breakfast, creates a quiet, restorative holiday that feels like discovering a new Goa.
Not every trip to Goa needs to be high energy. Sometimes, you want to step away from the noise and simply slow down. I went to Goa with this intention, though I was almost certain it wouldn’t work out. I assumed I’d end up doing what I always do, wandering through markets or spending long hours at beachside cafés sipping pina coladas. But this time, Goa seemed to have other plans for me and it worked out beautifully. I stayed at The Ten at Siolim ahead of its launch, and for the first time in a city I have visited multiple times, it felt like I was discovering something entirely new.
Surrounded by lush greenery, this all-suites luxury boutique resort felt intimate from the moment I stepped in. With just 10 suites and 25 bedrooms, the property is designed to offer space and privacy. Each suite comprises two to four rooms, depending on its size, along with a lounge, dining area, and kitchen. There is either a private pool to dip into or a balcony that opens out to uninterrupted views of towering palm trees and endless greens.
But my experience with The Ten began even before I arrived. I was put on a call with the general manager and head chef, who wanted to understand me better, what kind of traveller I am, what I enjoy doing, and what I like to eat. A week before I even set foot in Goa, I already felt transported there.
The founder of The Ten, Manak Singh, envisioned the space like this, rooted in intimacy, privacy, and exclusivity. “Personalisation starts from the point where we have our first interaction with a guest. At that point, whether it’s our GM who is interacting with guests, it’s very few properties that you’ll have the GM interacting with a guest who’s looking to make a booking. Our sales teams are allowed to get a potential lead to the point where they’re willing to book but it’s closed by a conversation with our GM.
We are trying our best to understand if The TEN is the right fit for this customer and will the customer appreciate what we have to offer.
And if we’re not the right fit, we actually recommend other properties which might suit their needs better because we, at the end of the day, it’s all about making sure that both the pieces of the puzzle fit,” says Singh.
The Ten offered a home-like comfort within a luxe setting, where everything felt deeply personalised, especially the food, which, for me, has always been central to travel. Head Chef Rajat was constantly present, intuitively understanding what I felt like eating. For instance, after landing in Goa from Delhi, I was welcomed with a comforting Indian spread with dal, rice, paneer, bhindi, and freshly made rotis, exactly what you crave after a journey.
Evenings were unhurried, spent by the private pool in my suite or at the terrace infinity pool, taking quick dips while soaking in the uninterrupted greenery.
What truly elevated the experience was the ease and warmth of it all. I could simply walk into the kitchen and say, “Chef, I’m in the mood for something to snack on,” and almost instantly, a freshly prepared dish would appear. It felt less like a hotel and more like being at home. I’d carry my plate to the art-lined lobby, filled with Goan-inspired pieces, or just sit at the pool and let the breeze drift through.
Food, the founder also emphasises, is something the team takes immense pride in. "Our F&B, our culinary service is designed a bit away from the traditional menu in your room where you can just order what you want. Of course, that is provided but we like to offer everything fresh and it’s difficult to do that if I have a standalone menu which is going to have things available throughout the year.’
Our chef actually comes and talks to our guests every day just as you would to the chef in your house. Just try and see what you’re in the mood for on that day.
We don’t have a fixed breakfast timing that at 10.30, if you don’t have breakfast, it’s shifted. Breakfast goes on. You know, you can say that I want to have breakfast at 11.30. I want to have breakfast at noon.
We’ll cater to that because you’re in Goa. You’re not here for a business trip. You’re here for a lazy, relaxed holiday. So, we intend to cater to that," he says.
This wasn’t a typical Goa escape for me. It felt like I was discovering a quieter, more untouched side of the destination. It was the kind of holiday that doesn’t leave you needing another vacation to recover from it. And for that alone, it gets a definite thumbs up from me.
Have a look at the property before it opens to the world: