Hurawalhi Maldives has announced plans to host a special pop-up Easter feast.

To celebrate Easter this April, the team at Hurawalhi Resort will be hosting the pop-up Easter feast event on Dream Island the evening of Sunday, April 21. Guests will be able to enjoy a stunning BBQ feast of fresh seafood, fine cuts of meat and gorgeous vegetables — complemented by free-flow premium wines from Hurawalhi’s cellar.

The evening will be accompanied by an adult-only Easter-egg hunt, where guests will have the chance to win incredible prizes, including a two-night stay on Hurawalhi, dinner at the famous 5.8 Undersea Restaurant and many more island treats to add to your holiday.

Officially inaugurated in January 2016, the five-star Hurawalhi resort is accessible by a 40-minute scenic seaplane flight from the main airport, and offers 90 villas, including 60 Ocean Villas and 30 Beach Villas, for grown-ups who are seeking luxury and innovation. The villas are stylishly and beautifully conceived featuring soothing décor, sumptuous linens on king size beds, bleached wooden floors, and private terraces with panoramic views.

There is an ocean of delights to take in at Hurawalhi: dining at 5.8 Undersea Restaurant, snuggling up with your darling under a blanket or sparkling stars on the iconic Dream Island sandbank, falling in love with the plethora of marine life on the island’s doorstep – in fact, one visit to the resort is hardly enough to experience it all.

This evening of Easter extravagance will cost $190 per person. Advanced booking is required. Please visit the official website of Hurawalhi Maldives for bookings and more information.

Lily Beach Resort and Spa has announced plans to host an exciting series of culinary highlights with Michelin-starred Chef Dominik Käppeler this March and April.

From March 27 to April 8, the 30-year-old chef from southern German town of Göppingen will join forces with Lily Beach’s Executive Chef Lionel Pean to present an exciting series of culinary highlights at the resort’s restaurants, including Lily Maa, Tamarind, Les Turquoise D’Aqua and Vibes Bar.

“Most discerning diners will get a taste of Chef Dominik Käppeler’s signature cuisine, which he describes as creative dishes inspired by tradition, and embalmed with distinction, refined flavours. This is truly unique and will set a new benchmark in the Maldives,” Michael Wieser, CEO of Lily Hotels & Resorts, was quoted in a statement, as saying.

The main highlight of this series is an exquisite five-course dinner at Les Turquoise D’Aqua, featuring artfully created dishes with bold flavours combined with culinary craftsmanship and wine expertise. The menu has been beautifully paired with quality wines curated by the resort’s head sommelier Joseph Christopher.

“We are very proud to be part of an innovative initiative of our team such as hosting of internationally awarded chefs. Welcoming creative talents like Chef Dominik Käppeler will contribute to enhance the all-encompassing dining experience of our valued guests,” Patrice Aira, General Manager at Lily Beach Resort and Spa, said.

Being the son of a restaurant owner, Chef Käppeler developed his passion for cooking during his early years. After his professional debut at Feinkost Käfer in Munich, he rose to the top league in 2003. In the following years, Käppeler developed his personal culinary vision in upscale gastronomy on Lake Tegernsee. Amongst his stops are the finest addresses in the valley, including the Parkhotel Egerner Höfe, Maiwert’s Fährhütte, the Bachmair am See and the Fährhütte am See.

Käppeler celebrated his breakthrough as head chef at Schweiger2, where he was personally awarded a Michelin star in 2015. Gault & Millau honoured his cooking art with 16 points in 2016, the gourmet with 3 of 5 F — an incentive that inspired his first own restaurant project. He owns a restaurant named Restaurant Showroom, which is defined as a haven for gourmet lovers in Munich.

“You think eel, banana, mustard and Stilton don’t go together? Oh, but they do – it’s all about aroma pairing. Let your palate decide whether it tastes good – not your head!” Chef Käppeler said.

Lily Beach’s Executive Chef Pean has garnered extensive experience in 14 different countries and worked with international hotel chain over the past 33 years. He has worked in three-star Michelin restaurants with world-renowned chefs, including Michel Guérard, Michel Troisgros, Gérald Passédat and Alain Senderens, which has allowed him to gain a rich level of confidence and perspective of the culinary world.

“With his visions and impressive menus, Käppeler has secured himself to be amongst the crème de la crème in the culinary world of his generation. The avant-garde and straight forward approach of his expressive and fully flavoured dishes is very distinctive and never seeking to dissemble,” Executive Chef Pean said.

The five-star Lily Beach Resort and Spa is located on the 600-metre-long and 110-metre-wide island of Huvahendhoo in South Ari Atoll.

With its “Platinum Plan”, which includes far more than the traditional package of cocktails, premium brands, champagne and international culinary delights, Lily Beach offers luxury all-inclusive holidays at the highest level. These include two excursions, which can be selected from a wide range of activities, including sunset fishing, snorkelling trips or a visit to a local island.

At your disposal are 125 luxurious villas in five categories. Add to this, the Tamara Spa, Prodivers Diving School, a specialty and main restaurant featuring fine dining, three bars, Turtles Kid’s Club, and one of South Ari Atoll’s best house reefs. Guests can also enjoy a diverse entertainment programme with live music and DJs, shisha lounge, traditional cultural performances, fish feeding and much more.

Soneva Fushi has opened its newest dining outlet, Shades of Green.

The restaurant seats 20 and is open from 5.30pm till late. It is located in the resort’s organic garden, with the concept and menu created by Carsten Kyster, a Danish chef who has worked alongside Jamie Oliver at the River Café and Peter Gordon at The Sugar Club in London. Chef Carsten wants to tap into the global movement that places an emphasis on fresh, organic, and local produce as being important for a healthy lifestyle, while also being a climate conscious choice in keeping with Soneva’s values.

The experience at Shades of Green begins with all diners going on a guided tour of the garden to learn about the herbs, vegetables and fruits grown there. They will use all five senses as they pick the ingredients to be used in their meal. All diners are encouraged to examine, pick, smell, and taste the herbs, fruits, and vegetables growing in the garden. Along the way, they will come across a number of amuse bouche hidden amongst the greenery. After this, the diners gather around a fire pit for the first course before being seated at tables beneath the shade of the pergola and fruit trees.

The menu features simple yet experimental plant based dishes, blending Maldivian and Southeast Asian cuisines; which are then prepared using Nordic techniques such as smoking, salting, fermenting, and pickling. The menu celebrates the garden and the season revolving around colours (red, green, yellow), green umami (the fifth basic taste) or around one vegetable prepared in multiple ways. Each menu has six courses with dishes falling under: cleansing, crispy, raw, grain, fire and sweet. There will also be a cold press of the day, flavoured lemonade, fragranced iced tea, and cocktails. Examples of menu items include: aloe vera nam jim, red quinoa porridge, and screw pine fruit lemonade.

Chef Carsten, who is based in Copenhagen, also works as a food and travel writer, a creative food consultant and a food stylist when he is not in the kitchen. He has recently collaborated at a number of Soneva’s dinner events to develop new and innovative food concepts for guests in Scandinavia. They combined the flavours of the Indian Ocean with Southeast Asian cuisine and Nordic flavours.

In March 2018, Chef Carsten visited Soneva Fushi as a guest, where he experienced the organic garden lunch and was inspired to create this dining concept.

Chef Carsten has worked and travelled across Southeast Asia over the last 15 years, during which time he was a consultant in Chiang Mai, Thailand. While there he created Nordic and European menu concepts using local Asian ingredients. He creates recipes for the creative and commercial food industries, and has authored several cookbooks.

In 1995, the award-winning luxury resort Soneva Fushi set the standard for all desert island barefoot luxury hideaways in the Maldives. Located in the Baa Atoll UNESCO Biosphere Reserve, Soneva Fushi pairs Robinson Crusoe fantasy with intelligent luxury.

Sixty-two private villas with their own stretch of beach are hidden among dense foliage within touching distance of a pristine coral reef. Intuitive service is provided by Mr./Ms. Friday butlers.

Highlights include the open-air Cinema Paradiso, counting Saturn’s rings in the high-tech Observatory, the home-made chocolate and ice cream rooms, five hundred wines to choose from, six different restaurants and countless destination dining options. In November 2015, Soneva launched a floating villa concept, Soneva in Aqua, a treasure trove children’s Den and a multi-purpose facility encompasses a glass gallery, boutique and studio where guests can learn the art of glass blowing.

If the experiences are magical, the philosophy is simple: No news, no shoes. No pretensions either.

Velassaru Maldives has hosted culinary legend Prue Leith.

Earlier this year, the team and guests at Velassaru had a chance to hear all about Prue’s life-long passion for food and her new cookbook My All-Time Favourite Recipes, which features recipes from her own kitchen table.

Guests were also invited for an afternoon cocktail on the beach where they had a chance to meet the Great British Bake judge. Later in the evening, Prue hosted an intimate beach dinner complete with a five-course meal and selection of premium wines.

Prue has been at the top of the British food scene for nearly 60 years. She has been popular and successful not only as founder of the renowned Leith’s School of Food and Wine, but also as a caterer, restaurateur, teacher, TV cook, food journalist, novelist, and cookery book author.

Owned and operated by leading local hotel group Universal Resorts, Velassaru is located in South Male Atoll and accessible by a short 25-minute speedboat ride from the main Velana International Airport.

Velassaru offers luxurious beachfront and overwater accommodation with uninterrupted ocean views. Featuring wooden ceilings and floors for a tropical atmosphere, the contemporary-styled villas and bungalows offer chic serenity.

A wide variety of international specialities are offered at Velassaru’s five restaurants, including fresh contemporary seafood, Japanese, international and grill pan Indian options. The two beach bars serve cocktails and wines.

Guests can enjoy relaxing spa treatments in overwater pavilions, or hop on a Maldivian boat and watch the crew demonstrate traditional fishing methods. Other resort facilities include a fitness centre, tennis court and infinity pool with the view of the beach and the ocean.

Soneva is set to welcome back Japan’s youngest three-starred Chef Kenji Gyoten to Soneva Fushi in Maldives four times this year and once in 2020.

As part of the world-leading luxury resort operator’s Festival of Colour, which runs from February 2018 to December 2019, Chef Gyoten will be at Soneva Fushi from March 25 to April 1, from April 27 to May 6, from August 13 to 24 and from November 10 to 17, and from January 31 to February 16, 2020.

During his time at Soneva Fushi, Chef Gyoten will be at So Hands On, Soneva Fushi’s sushi counter located in the overwater dining destination Out of the Blue. It seats just five diners and is said by some to offer the best sushi outside of Japan. The countertop is made from Hinoki, a Japanese pine that is commonly used for sushi counters, that has been polished with sake. The concept behind So Hands On is to create an intimate dining experience presided over by some of the world’s best sushi chefs for lovers of Japanese cuisine

Chef Gyoten was born in 1982 in the Yamaguchi Prefecture and was influenced by his grandfather, a sushi chef, into becoming a sushi chef himself. After working underneath his mentors in Tokyo, the chef opened Sushi Gyoten in Fukuoka at the age of 26, and has received three Michelin stars in three consecutive years since 2014.

Chef Kenji is known for using the hontegaeshi (hand flip) technique of Endomae nigiri to prepare his bite-sized sushi – a technique that is rarely seen these days. At Sushi Gyoten, the chef uses rice that has been sourced from a region in Kyushu, where there are extreme temperature differences between night and day for its unique flavour. He sources his seafood both locally and from the renowned Tsukiji fish market in Tokyo to ensure he only serves the very best.

In February 2018, Soneva launched its first ever two year-long campaign known as the Festival of Colour to celebrate the diverse array of guest activities and experiences on offer this year. Soneva has confirmed a huge line-up of visiting experts, including chefs, authors, wine producers, world champion freedivers, astronomers, artists, wellness practitioners, tennis coaches and more at all its resorts.

In 1995, the award-winning luxury resort Soneva Fushi set the standard for all desert island barefoot luxury hideaways in the Maldives. Located in the Baa Atoll UNESCO Biosphere Reserve, Soneva Fushi pairs Robinson Crusoe fantasy with intelligent luxury.

Sixty-two private villas with their own stretch of beach are hidden among dense foliage within touching distance of a pristine coral reef. Intuitive service is provided by Mr./Ms. Friday butlers.

Highlights include the open-air Cinema Paradiso, counting Saturn’s rings in the high-tech Observatory, the home-made chocolate and ice cream rooms, five hundred wines to choose from, six different restaurants and countless destination dining options. In November 2015, Soneva launched a floating villa concept, Soneva in Aqua, a treasure trove children’s Den and a multi-purpose facility encompasses a glass gallery, boutique and studio where guests can learn the art of glass blowing.

If the experiences are magical, the philosophy is simple: No news, no shoes. No pretensions either.

Shangri-La’s Villingili Resort & Spa, Maldives has announced plans to host a pop-up restaurant in collaboration with Michelin-starred Chef Daisuke Mori.

Chef Mori brings his unique cuisine, a blend of the finest French culinary traditions with Japanese ingredients and sensibility, from his highly acclaimed one Michelin-starred restaurant Takumi by Daisuke Mori in Hong Kong to Villingili island.

The Takumi by Daisuke Mori pop-up will take over Villingili’s Fashala restaurant for five days, from April 19 to 23.

With a unique international culinary background that reflects his penchant for blending cuisines, Chef Mori currently heads the kitchen of one Michelin-starred and highly acclaimed French-Japanese restaurant Takumi by Daisuke Mori in Hong Kong.

After completing an intensive vocational training course at the famous Tsuji Culinary Institute in Osaka, Japan in 2001, Mori set his sights on some of the finest French dining establishments in the world, kicking off his career at none other than the three Michelin-starred Chateau Restaurant Joel Robuchon in Tokyo.

Mori’s love for fusing French culinary traditions with fresh Japanese seasonal ingredients grew, and led to his impressive stints in world-renowned two Michelin-starred Restaurant Taillevent in Paris and one Michelin-starred Restaurant Signature at the Mandarin Oriental Tokyo.

A private hideaway, in a world of its own, Shangri-La’s Villingili Resort & Spa is the perfect setting for couples, with its secluded location as part of the Maldives southernmost atoll.

For the ultimate luxury experience, Villa Muthee, is the epitome of tropical refinement. The presidential villa nestles in its own luxurious environment with its private walkway entrance, a spacious deck with a private infinity pool and direct access to the ocean, a separate living room, yoga pavilion and even its own spa treatment room to let guests relax without leaving the villa.

Beyond Villa Muthee, the resort offers an extensive choice of accommodation, such as the unique Tree House Villas, Perched on stilts among the emerald green treetops, the villas offer intimate settings with marvellous views of the ocean and a large deck with its own private infinity pool. For true ocean lovers, the Water Villas, positioned over the lagoon, offer the perfect seascape for those who cannot resist slipping into the aquamarine waters teeming with tropical marine life. These open and airy villas come with overwater hammocks for languorous lounging.

The resort offers many options for water adventurers, such as turtle-quest snorkelling, diving to a unique shipwreck site, surfing with half a dozen great wave setups or parasailing for a bird’s eye view of the island. Tropical ‘havenists’ will also find their own piece of paradise in the unique flora and fauna that can be explored while cycling around Villingili’s jungle and coastal pathways or while playing on the only golf course in the Maldives. Couples can also enjoy a range of cultural experiences like no other in the Maldives, with guided tours of the neighbouring islands of Addu atoll, visits to the local farms and samplings of Maldivian cuisine.

The brightest gem in the sparkling waters of the Indian Ocean, Villingili island is a haven for those seeking true romance. As if it was meant to be, the resort is located in the heart-shaped Addu atoll, just a five-minute boat ride away from Gan International Airport.

Reservations are required for The Takumi by Daisuke Mori pop-up. Please reservations, please call +960 6897888 or email, slmd@shangri-la.com.

Maldives’ iconic idyll Amilla Fushi has unveiled a serene timber-clad Wellness Café and juice bar at its banyan-shaded Javvu Spa, adding a nurturing new dining destination to the island’s inviting wellbeing journey.

Centred on balancing wellness of the body and mind with nutritious whole food, the new health haven offers a unique restorative experience through natural light-and-bright fare, without compromising on flavour.

Dedicated to sourcing unprocessed seasonal ingredients, the Wellness Café caters for those on the high-fat, low-carb ketogenic diet alongside an artful mix of organic, paleo, vegan, vegetarian and gluten free snacks. Guests can relish a curated menu that promotes natural healing through gut-friendly, immune-boosting super foods with minimal salt and free from refined sugars. Cooking and preparation techniques have also been carefully selected in order to retain nutritional value and showcase the natural flavours of the ingredients.

Packed full of flavour and fresh ingredients, enticing dishes include poke reef fish with pickled jalapeño, wakame salad, beetroot, avocado, MCT oil and ginger; beef carpaccio in MCT oil, capers, spinach, black olives and parmesan; and grilled chicken in coconut oil, Asian cabbage and pumpkin seeds. The juice bar, meanwhile, offers a host of carefully-crafted elixirs: Cold-pressed superfood juices, nourishing protein smoothies, detox tonics and SupremeBeing ketogenic shakes provide vital nutrients, leaving guests feeling energised, powered up and ready to continue their wellness journey in the island’s embrace. For the ultimate anti-aging, neuro-protective and anti-inflammatory boost, Amilla’s signature ‘Investment Smoothies’, The Vault and Amilla Timeless, are packed with superfoods, micronutrients and probiotics to promote and protect gut health from the inside out.

Nestled amongst trees in a serene spot next to Javvu Spa, yet close to the water’s edge, the Wellness Café is open daily for drinks and snacks (10am-6pm) and lunch (1pm-3pm).

In addition to the new Wellness Café, Javvu Spa features 10 treatment pods, a yoga pavilion, fitness centre, a wet area, and a private training studio. Javvu’s holistic approach is complemented by an integrated spa menu of blissful pampering, featuring results-driven treatments from a carefully curated edit of world-class brands and ancient healing and energy therapies. Most recently, Javvu became the first spa in the Maldives to introduce therapeutic treatments incorporating activated hemp-based products with cannabidiol (CBD).

Located just 30 minutes by seaplane from Velana International Airport, Amilla Fushi offers a choice of 59 Houses that sit gracefully over crystal clear waters, nestle among lush tree tops or hug the shores of pristine white sand; plus eight spectacular four- to eight-bedroom Beach Residences ideally suited to large families, groups of friends and VVIPs seeking the ultimate in space and privacy.

Amilla’s innovative restaurants range from the diverse, informal foodie hub Baazaar to the relaxed yet sophisticated overwater dining at the signature Feeling Koi. Guests can even drop in to gourmet café and deli The Emperor General Store or The Wine Shop & Cellar Door to treat themselves to lighter snacks, a favourite bottle or a gourmet selection of artisanal cheeses.

With an unrivalled range of purpose-designed multi-bedroom accommodation options, and an exciting, inspiring and active Kids’ Club The Sultan’s Village, Amilla Fushi is putting the Maldives on the map as a destination not just for couples, but for families and friends.

Hurawalhi Maldives has unveiled a new eatery, J.F.K. (short for Junk Food Kitchen), in a bid to reinvent what junk food means.

Not all junk food is created equal, and what two great minds, General Manager Brad Calder and Executive Chef Warren Moore, have devised this time is already proving to be a real hit – J.F.K. serves all your favourite holiday diet staples with Hurawalhi’s known and loved unique spin.

The new eatery, located inside Coco Bar, is a continuation of Hurawalhi’s unrelenting ambition to spoil guests with an ever-evolving, endlessly innovative and wildly create culinary scene, worth returning to the island on and of itself.

J.F.K. promises (and delivers!) a spot-on dining experience of upscale fast food whose emphasis is on vegetarian and vegan forms. From gluten- and dairy-free nachos to rice-battered cauliflower vegan wings, creativity with plant-based dishes knows no limits. In fact, the die-hard carnivores might convert after biting their teeth into what is according to Warren the most iconic dish: a vegan, gluten-free burger that boasts exceptional flavours – it’s layered with vegan cheese dripping, guacamole, smoked vegan mayonnaise handcrafted from cashew nuts, caramelised onions, zucchini bacon and this is all finished off with a spinach bun accompanied with truffle sweet potato fries.

For those who love meat, Hurawalhi offers only the best cuts of matured meat. Chef’s one-kilogram dry aged Tomahawk steak is at its most delicious when prepared medium, and served with baked potato, lashings of sour chive cream and topped with tempura onion rings accompanied with a smoked orange barbecue sauce. Or try the Wagyu beef burger, layered with toppings of raclette truffle cheese, bacon, caramelised onions, guacamole, smoked mayonnaise, remoulade sauce and parmesan truffle fries.

Officially inaugurated in January 2016, the five-star Hurawalhi resort is accessible by a 40-minute scenic seaplane flight from the main airport, and offers 90 villas, including 60 Ocean Villas and 30 Beach Villas, for grown-ups who are seeking luxury and innovation. The villas are stylishly and beautifully conceived featuring soothing décor, sumptuous linens on king size beds, bleached wooden floors, and private terraces with panoramic views.

There is an ocean of delights to take in at Hurawalhi: dining at 5.8 Undersea Restaurant, snuggling up with your darling under a blanket or sparkling stars on the iconic Dream Island sandbank, falling in love with the plethora of marine life on the island’s doorstep – in fact, one visit to the resort is hardly enough to experience it all.

The St. Regis Maldives Vommuli Resort has announced a series of exclusive dining experience for guests in partnership with world-renowned chefs from Michelin-starred restaurants.

Over the next 12 months, the resort will host different chefs in residency, offering cooking classes and unique dining experiences to guests, bringing Michelin-star flair to the Maldives.

Home to seven restaurants and some of the Maldives’ most exquisite dishes, The St. Regis Maldives Vommuli Resort is a hub for epicurean lovers. Options range from a sushi bar at Oriental and Middle Eastern flavours at Cargo to beachside pizza at Crust and wine-paired tasting menus at Decanter, the resort’s very own wine cellar.

Francesco Gasbarro, the chef behind one of Switzerland’s best Italian restaurant La Bottega in Geneva, kicked off this series from April 26-27 at the resort.

Next month will see Spanish Chef Pere Planaguma from Girona’s Les Cols Restaurant spread his culinary magic. He will be showcasing his refined take on sustainable cuisine that will take diners on a gastronomic journey. Pere will be making the most of locally-sourced ingredients and seasonal produce and showing how this can be made into exquisite meals, said the hospitality group.

The series will continue with different, award-winning chefs taking up residency at the resort throughout the year.

The St. Regis Maldives is nestled on a private island in the secluded Dhaalu atoll, amidst thriving marine life. Just 40 minutes from the main Velana International Airport by seaplane, guests are transported to a newfound paradise.

Designed with great respect to its natural surroundings, the resort is surrounded by a large house reef and the island is defined by several distinct ecological areas: lagoon, beach coastal and jungle. At The St. Regis Maldives, guests have the luxury of staying in one of the 77 island and overwater villas, shrouded in lush tropical flora, each with a private pool.

There are seven distinct dining venues, including an Asian specialty restaurant, a modern Italian restaurant that features a grand staircase, an underground wine cellar restaurant, a shack style restaurant, a signature overwater bar that rolls out stunning views of dramatic sunset, and a pop-up restaurant in the middle of the resort.

The signature Iridium Spa at The St. Regis Maldives promises a transformative journey in an oasis of tropically inspired sophistication. Alighting atop the scintillating waves of the Indian Ocean, the 1,850-square-metre overwater sanctuary features plush furnishings set against white oak interiors to create an ambience of elegant tranquility.

Resorts in Baa atoll have once again teamed up to host the second edition of the ‘Baa Atoll Summer Festival’.

Following the success of last year’s inaugural event, 12 resorts have come together for an island-hopping extravaganza in which guests can embark on a unique dine-around voyage encompassing Amilla Fushi, Anantara Kihavah, Coco Palm Dhuni Kolhu, Dreamland, Dusit Thani, Finolhu, Four Seasons Landaa, Reethi Beach, Royal Island, Soneva Fushi, The Westin Maldives and Vakkaru Maldives. Over a series of dedicated nights from July 8-21, the Summer Festival showcases the best each resort has to offer in the culinary scene, reaffirming Baa Atoll’s reputation as a must-visit summer destination of distinction.

Officially commencing on July 7 with a series of exclusive Sunset Cocktail events for guests, the Baa Atoll Summer Festival sees each participating resort welcoming their neighbours’ guests for a special set menu dinner in their featured dining restaurant on designated nights over two consecutive weeks. Each resort will showcase its own dining scene via a three-course set menu priced at USD 120++ per person including a glass of wine, with special children’s menus also available. Complimentary inter-island transportation will be organised by the participating resorts on the featured night. Special arrangements can also be made on request for those who wish to repeat their experience in a specific resort at USD 25++ per person for shared boat transfers.

Each resort will also offer an action-packed calendar of activities to keep the entire family entertained throughout the festival fortnight, from beach activities, conservation events, water experiences and more. This year will see the introduction of a round-robin inter-resort beach volleyball tournament between staff and guests, as well as a Full Moon Island Clean-up Day.

Finally, on July 22, the festival closing ceremony will show the unity of 12 resorts whereby everyone comes together for a day of fun in the sun on a sandbank at the heart of the UNESCO Biosphere Reserve; with a beach party for the guests, round-robin volleyball final match and the show-stopping Catamaran Regatta competition.

Soneva has announced plans to host a weekend-long gastronomical journey, crafted by Chef Derrick Walles of Soneva Fushi in the Maldives, at Magazine Street Kitchen in Mumbai.

Chef Derrick’s eight-course menu at Magazine Street Kitchen on May 10 and May 11 will feature his signature Modern European style, complete with an Asian twist. Non-vegetarian diners will begin their meal with an amuse bouche of Slow-Cooked Salmon with Lemon Peach; followed by Spanner Crab, wild-caught spanner crab with mango and chives, avocado mousse, yuzu mascarpone and rice crisp. A course of Maldivian Tuna will follow, in sashimi-style, with marinated sushi rice and roasted garlic dressing. Diners will then enjoy Foie Gras, sustainable foie gras with brioche crumble, apricot marmalade, and vanilla beurre blanc.

A course of Corn-Fed Chicken, tandoori chicken consommé with butter chicken tortellini, will be followed by Summer Truffle, truffle tagliatelle pasta. Saltbush Lamb, loin of lamb with muhammara, garlic, goat cheese and red wine jus will round out the savoury courses, and the Dessert course will feature Sweet Corn Panna Cotta with caramelised popcorn and coco cookie crumble.

Vegetarians will enjoy an amuse bouche of Vegetable Croquette with Cauliflower Puree; followed by Broken Beet Salad, heirloom beetroot, cashew yogurt, figs, and orange with apple balsamic. Diners will then be offered Jerusalem Artichoke, truffle-scented artichoke puree, bake, and pickles with artichoke crisp; Peru Asparagus, with parmesan emulsion; and Vanilla and Parsnip, vanilla-infused parsnip soup with confit tomato and caramelised parsnip. After a course of Pumpkin Two Way, confit pumpkin, pumpkin ragout, wild mushroom and roquette; guests will round out the meal with the Dessert course, which will feature Sweetcorn Panna Cotta with caramelised popcorn and coco cookie crumble.

World-leading luxury resort operator Soneva runs two resorts in the Maldives, Soneva Fushi and Soneva Jani.

In 1995, the award-winning luxury resort Soneva Fushi set the standard for all desert island barefoot luxury hideaways in the Maldives. Located in the Baa Atoll UNESCO Biosphere Reserve, Soneva Fushi pairs Robinson Crusoe fantasy with intelligent luxury.

Sixty-two private villas with their own stretch of beach are hidden among dense foliage within touching distance of a pristine coral reef. Intuitive service is provided by Mr./Ms. Friday butlers.

Highlights include the open-air Cinema Paradiso, counting Saturn’s rings in the high-tech Observatory, the home-made chocolate and ice cream rooms, five hundred wines to choose from, six different restaurants and countless destination dining options. In November 2015, Soneva launched a floating villa concept, Soneva in Aqua, a treasure trove children’s Den and a multi-purpose facility encompasses a glass gallery, boutique and studio where guests can learn the art of glass blowing.

If the experiences are magical, the philosophy is simple: No news, no shoes. No pretensions either.

Opened in December 2016, Soneva Jani is Soneva’s newest property and the world-leading luxury hotel group’s second resort in the Maldives.

Soneva Jani is located on the island of Medhufaru within a 5.6 kilometre lagoon in the Noonu atoll, and has uninterrupted ocean views in all directions. The lagoon is 35 minutes by seaplane from Velana International Airport and one hour by speedboat from Soneva Fushi.

Meaning ‘wisdom’ in Sanskrit, Soneva Jani currently comprises 24 overwater villas and one island villa, with additional villas to be built in phase two. Five islands encircle the lagoon, each one with soft white sands and covered in rich tropical vegetation. Four of the five islands will remain untouched, making Soneva Jani the lowest density development in the Maldives. The overwater villas are spaced across the expansive lagoon, offering privacy and extensive views over the Maldives’ turquoise waters. The island villas will be tucked into the lush greenery, providing the ultimate privacy, and all within steps of the beach.

Soneva Jani’s main guest facilities are located at The Gathering, the heart of the overwater villas. This dramatic three story structure is home to the main dining outlets, in addition to the Soneva Spa, library, retail area and wine cellar. It is located next to the Maldives’ first overwater Observatory.

Facilities on the island include the overwater Cinema Paradiso, the Eco Centro Waste-to-Wealth centre, organic gardens, tennis courts, water sports champa and Zuhair’s Beach on a desert island in the lagoon.

The dinner is priced between ₹3000 (USD 43) – ₹4000 (USD 58) plus taxes per head and can be booked on: https://insider.in/chef-derrick-walles-x-magazine-st-kitchen-10-11-may2019/event 

Hilton’s iconic Waldorf Astoria Hotels & Resorts brand has announced the launch of its exclusive barbecue grill restaurant, The Ledge by Dave Pynt at Waldorf Astoria Maldives Ithaafushi.

Chef Dave Pynt is the culinary mastermind behind Singapore’s Burnt Ends restaurant, which has been awarded one Michelin star and most recently ranked No. 10 on the San Pellegrino Asia’s 50 Best Restaurants List 2019.

“In line with Waldorf Astoria’s pioneering legacy of culinary excellence and innovation, Dave Pynt’s unrivalled style of cooking is set to deliver an unparalleled dining experience for our guests at Waldorf Astoria Maldives Ithaafushi. An expert in his field, Dave brings an innovative spin to food preparation, a unique flavour and a distinct ambience,” Daniel Welk, Vice President of Luxury and Lifestyle for Asia Pacific at Hilton, was quoted in a statement, as saying.

The Ledge will feature Dave Pynt’s signature custom-built four-ton dual cavity oven and elevation grills fired by sustainable Jarrah wood – enabling the use of various techniques including smoking, slow roasting, hot roasting, baking and grilling. It will be a perfect spot for a leisurely lunch of poolside favorites during the day and the place to go for the finest cut of succulent, wood-fired meats and fine wine in the evening.

“We are excited to launch this restaurant with Waldorf Astoria in the Maldives. Our style of food and service is the perfect fit for dining by the pool and beach, against a stunning Maldivian backdrop,” Dave Pynt said.

Highlights at The Ledge by Dave Pynt include:

• Dry Aged OP Rib: a 45-day, dry-aged beef rib
• Lobster Roll, a brioche bun stuffed with freshly grilled lobster and lobster aioli
• Local Grouper, a grilled whole grouper served with a fresh cucumber and yuzu salad and a green sauce

“We are delighted to bring Waldorf Astoria’s illustrious heritage of personal service and culinary expertise to the Maldives. Through exceptional dining concepts like The Ledge by Dave Pynt, we look forward to transforming the Maldives experience for our guests and ensure they leave with memories that last a lifetime,” Etienne Dalançon, General Manager at Waldorf Astoria Maldives Ithaafushi, said.

Set to open on July 1, Waldorf Astoria Maldives Ithaafushi, a 122 all-villa resort, is a short 30-minute yacht journey away from Velana International Airport and will offer the ultimate in space and exclusivity. Spanning three islands in South Male Atoll, the resort marks the return of Hilton’s iconic Waldorf Astoria Hotels & Resorts’ brand to the Maldives.

The resort will boast a total of 11 exceptional, specialty dining venues — the variety of which is a first in the Maldives. From elevated treetop-dining concept at Terra and exquisite food and wine pairings nestled amongst boulders at The Rock to authentic Middle Eastern cuisine at Yasmeen and impeccably prepared crispy Peking duck fresh out of the first wood-fired oven in the Maldives, guests will enjoy a plethora of world-class dining options at Waldorf Astoria Maldives Ithaafushi.

For more information or to make reservations, please visit www.waldorfastoriamaldives.com or call +960-4-000300.

JA Manafaru has announced a collaboration with China’s most renowned chef Da Dong to create a signature culinary experience for its guests.

Admired for his innovation of modern Chinese cuisine, Chef Da Dong founded Da Dong Roast Duck in Beijing more than 30 years ago and it has since expanded to nine locations around Beijing. Two of his Shanghai restaurants have Michelin stars.

Chef Da Dong spent several weeks in JA Manafaru exploring the potential of combining Maldivian flavours and ingredients with his distinctive Chinese cooking styles and techniques. The result is a menu combining both local ingredients and his signature dishes – a uniquely memorable dining experience.

The collaborative menu is offered at JA Manafaru’s award-winning overwater White Orchid restaurant, which offers Asian fusion cuisine that takes your taste buds on a journey across Asia with an exotic mix of Chinese, Japanese, Indian and Thai specialty dishes.

The collaboration between JA Manafaru and Chef Da Dong is part of a new group-wide push by JA Resorts & Hotels — one of Dubai’s longest-serving homegrown hospitality brands — to build on its excellent culinary offerings, with the opening of 10 new restaurants in 2019 alongside four collaborations with international chefs of Michelin star acclaim.

JA Resorts & Hotels cites their food and beverage vision as creating community-focused restaurants providing one-of-a-kind experiences that energise everyone, with an enthusiastic welcome, exceptional service, awesome food, killer tunes and an unforgettable time, resulting in profitable restaurants.

“Our fundamental belief is that the Food & Beverage outlets of any hotel are what provide the character and energy of the property. These restaurants can define the personality of the hotel, if they are attractive and exciting to the local community. We are on a journey to creating unique and memorable F&B outlets for our consumers,” Rob Cunningham, newly appointed Vice President of Food & Beverage at JA Resorts & Hotels, was quoted in a statement, as saying.

Situated on the northern tip of Haa Alifu atoll, a picturesque 75-minute seaplane flight away from Velana International Airport, the luxurious JA Manafaru beckons adventurous groups to its island paradise and chilled summer scene. Travellers can snorkel through Manafaru island’s stunning shallow reef and the gram-worthy azure blue ocean whilst spotting an array of exotic sea life including Triggerfish, Angelfish, Unicornfish, Eagle Ray, Moorish Idol, Butterflyfish, Clownfish, Stingrays and Blacktip Sharks. Super adventurers can even try night snorkelling and experience a whole new world of wonder.

Food lovers can try deep-sea fishing in a secluded tropical island setting on a traditional Maldivian boat, before indulging the taste buds and dining on your day’s catch in Ocean Grill, which features palm trees and idyllic blue-sky views. For a day of relaxation and laidback vibes, explorers can set sail on a castaway adventure to an uninhibited picture-perfect island. Known as one of the most serene islands in the Maldives, Medhafushi is just a short 10-minute trip away and offers a deserted island setting for picnics and dinners that will create unforgettable memories.

Featuring a stunning selection of beach bungalows and water villas equipped with their own private pool, the tropical paradise has everything adventure aficionados desire, including bicycles to explore the island, scuba diving, water sports, tennis, beach volleyball, plus seven world-class restaurants. Step into your best summer yet at JA Manafaru, Maldives – the perfect escape from city life!

If you are unsure about where to escape for a holiday, just look to the stars! W Hotels has got you covered on your next vacation with its hotels throughout Asia that are the perfect match to your astrological sign, curated by astrology expert Ruby Warrington.

All Cancers (June 21 to July 22) that need privacy like no other sign and seek secluded spots, can nestle into their own private escape at W Maldives, with nothing but the ocean breeze to interrupt their tranquillity.

To celebrate the arrival of the zodiac’s first water sign, W Maldives is creating a series of Astro events around the Cancer sign in cooperation with Singaporean award-winning Pastry Chef Janice Wong, voted Asia’s Best Pastry Chef for 2013 and 2014 at the prestigious San Pellegrino Asia Top 50, as well as Pastry Chef of the Year in 2011, 2013 and 2015 by World Gourmet Summit.

Playing with a multitude of colours, textures and flavours, guests can join her in the world of interactive and ‘edible art’ inspired by the Cancer sign on June 21 during a five-course dinner inspired by the natural elements of water and air.

“We are honoured to welcome a renowned pastry chef of such calibre as Janice Wong to W Maldives and look forward to thrilling our guests with her culinary sensations as we continue with our series of visiting international chefs,” Anuj Sharma, General Manager at W Maldives, was quoted in a statement, as saying.

Located in the North Ari Atoll, W Maldives offers 77 escapes and suites located both ashore and overwater, including 28 Wonderful Beach Oasis, 46 Fabulous Overwater Oasis, three WOW Ocean Escape and one Extreme WOW Ocean Haven (the W brand’s interpretation of the Presidential Suite). Each chic and spacious escape features infinity plunge pool.

There is a mixture of six bars and restaurants at W Maldives. Kitchen, the all-day dining bistro, and Fire, where guests have their choice of four different barbecues, provide menus for everyone’s palate. Swim up to the pool bar Wet and order a light lunch. There is even a dining option on the resort’s private desert island, Gaathafushi, or Fish, the resort’s specialty seafood restaurant set over the water and under the stars. Fifteen Below is the only underground club in the Maldives, with its own resident DJ and a sushi bar Sushi Beat.

Guests can also spoil themselves with a selection of over 125 treatments at the award-winning overwater Away Spa.

Komandoo Maldives has launched a new menu at its overwater fine dining restaurant Aqua.

Executive Chef Riccardo Rizzoli has created a selection of mouthwatering dishes that beautifully complement the restaurant’s setting and charm.

With a combination of locally inspired delicacies such as yellowfin tuna tartar with roasted coconut, mango gelatine and wasabi mayo or lobster cannelloni with saffron velout, and all-time favourites like Angus beef and crème brûlée, everyone will find something they love on the dinner menu.

The delicious dishes, excellent wine pairing options, intimate atmosphere and calming views of the ocean are just some of the reasons why a dinner at Aqua is often listed as one of the highlights of a holiday at Komandoo.

Located in Lhaviyani atoll, Komandoo offers 65 villas in three categories; 14 Beach Villas along the western beach of the island, 36 Jacuzzi Beach Villas on the eastern beach and a part on the western beach, 15 Jacuzzi Water Villas arching around the southern end of the island. Each of them is independent well-appointed villas spaced adequately to provide privacy.

Since first opening in 1998, the resort has provided its guests with a unique take on the Maldivian dream holiday with its quiet, adult-only vibe, understated luxury and excellent service. It has remained one of the country’s best-ranking resorts for romance and a firm favourite to anyone looking for an adults-only, small island getaway in the Maldives.

Soneva Fushi has opened a dedicated, separate kosher kitchen.

Soneva Fushi is the first luxury resort in the Maldives to have a dedicated kosher kitchen, which also doubles as an allergy kitchen.

The kosher kitchen is a separate air conditioned kitchen where the resort’s specialty chefs will produce kosher meals. All the equipment is brand new, and will only be used for the said purpose. The resort carries kosher chicken, beef and sausages which are shipped directly from Holland by a kosher meat producer.

The new kitchens further enhance the dining experience at Soneva, as all guests can now enjoy Soneva’s fine gastronomy and wine options, regardless of their dietary requirements. It is advisable for guests who require kosher meals at any Soneva resort to inform the resort team as soon as possible, to allow the kitchens to prepare for their arrival.

In addition to Soneva Fushi in Maldives, Soneva Kiri in Thailand has also opened its own dedicated kosher kitchen.

“The opening of Soneva’s kosher kitchens are in line with the resort’s approach to its guests dietary needs. With ample time to prepare Soneva resorts can meet the requirements of those who have food allergies, such as gluten intolerance, as well as lifestyle choices (e.g., plant-based or diets low in carbohydrates), as well as religious dietary requirements,” Soneva said, in a statement.

World-leading luxury resort operator Soneva runs two resorts in the Maldives, Soneva Fushi and Soneva Jani.

In 1995, the award-winning luxury resort Soneva Fushi set the standard for all desert island barefoot luxury hideaways in the Maldives. Located in the Baa Atoll UNESCO Biosphere Reserve, Soneva Fushi pairs Robinson Crusoe fantasy with intelligent luxury.

Sixty-two private villas with their own stretch of beach are hidden among dense foliage within touching distance of a pristine coral reef. Intuitive service is provided by Mr./Ms. Friday butlers.

Highlights include the open-air Cinema Paradiso, counting Saturn’s rings in the high-tech Observatory, the home-made chocolate and ice cream rooms, five hundred wines to choose from, six different restaurants and countless destination dining options. In November 2015, Soneva launched a floating villa concept, Soneva in Aqua, a treasure trove children’s Den and a multi-purpose facility encompasses a glass gallery, boutique and studio where guests can learn the art of glass blowing.

If the experiences are magical, the philosophy is simple: No news, no shoes. No pretensions either.

Opened in December 2016, Soneva Jani is Soneva’s newest property and the world-leading luxury hotel group’s second resort in the Maldives.

Soneva Jani is located on the island of Medhufaru within a 5.6 kilometre lagoon in the Noonu atoll, and has uninterrupted ocean views in all directions. The lagoon is 35 minutes by seaplane from Velana International Airport and one hour by speedboat from Soneva Fushi.

Meaning ‘wisdom’ in Sanskrit, Soneva Jani currently comprises 24 overwater villas and one island villa, with additional villas to be built in phase two. Five islands encircle the lagoon, each one with soft white sands and covered in rich tropical vegetation. Four of the five islands will remain untouched, making Soneva Jani the lowest density development in the Maldives. The overwater villas are spaced across the expansive lagoon, offering privacy and extensive views over the Maldives’ turquoise waters. The island villas will be tucked into the lush greenery, providing the ultimate privacy, and all within steps of the beach.

Soneva Jani’s main guest facilities are located at The Gathering, the heart of the overwater villas. This dramatic three story structure is home to the main dining outlets, in addition to the Soneva Spa, library, retail area and wine cellar. It is located next to the Maldives’ first overwater Observatory.

Facilities on the island include the overwater Cinema Paradiso, the Eco Centro Waste-to-Wealth centre, organic gardens, tennis courts, water sports champa and Zuhair’s Beach on a desert island in the lagoon.

In observance of the annual Global Wellness Day on Saturday, June 08, Hotel Jen Male’ Maldives opened a healthy DIY juice bar at the all-day dinning restaurant Lime during the breakfast hours.

The station was well received by the guests and the invited fitness professionals from Maldives. The F&B team who championed the juice bar explained the benefits of each combination of fruits and vegetable drinks which was very interesting for the guests. Hotel Jen also provided a special menu options in conjunction with the day which was designed to promote and encourage a healthy lifestyle.

At the back of the house the awareness continued with activities for the staffs at the staff restaurant where a fun DIY sandwich station was set up with different options of scrumptious meats, fillings with a healthy menu which was enjoyed by the team members.

Special healthy lifestyle posters were put up at staff area to promote the day as a reminder for the team members on the importance of being active and eating healthy reminding the importance of living well, encompassing everything from exercise and taking care of yourself, ways of thinking and the harmony between body and spirit.

The social movement, which is devoid any commercial purpose, is celebrated around the world on the second Saturday of every June each year.

“We know that wellbeing is increasingly important to our colleagues, guests and customers and Global wellness day provides an opportunity for us to jointly celebrate this day. Today we’re excited to showcase the distinct wellbeing experiences which food can bring to one’s life for our colleagues and guest at our hotel,” Ghislaine Le, acting General Manager at Hotel Jen, was quoted in a statement, as saying.

Soneva has added between four to six limited edition flavours to each of its resort’s line-up of unusual and unique ice cream flavours in honour of World Ice Cream Day on July 21.

This year, Soneva has developed 15 new flavours across Soneva Fushi and Soneva Jani in Maldives and Soneva Kiri in Thailand. These flavours — developed in addition to the rotating roster of flavours at each resort — will only be available for the next 12 months, after which they will change.

Guests at Soneva Fushi’s So Cool can sample the new Popcorn, Rosemary Honey, Papaya Lime sorbet, and Blackcurrant sorbet flavours, whilst at Soneva Jani’s So Cool, Toasted Coconut, Sonu’s Sugar Free Strawberry sorbet, and Rocket and Lime sorbet join the broad range of flavours.

Soneva is known for its complimentary ice cream parlours; specifically for how many flavours are on offer and for the unusual flavour combinations. Guests will find flavours such as Rocket Leaf Sorbet, Garlic and Honey, Pineapple and Chili Sorbet amongst Salty Caramel, Roast Banana, and Pistachio Milk in the ever-changing ice cream parlours of Soneva Jani and Soneva Fushi.

Both Soneva Jani and Soneva Fushi frequently use ingredients that are grown in the resorts’ organic gardens as well as those that are native to countries in and around the Indian Ocean.

World-leading luxury resort operator Soneva runs two resorts in the Maldives, Soneva Fushi and Soneva Jani.

In 1995, the award-winning luxury resort Soneva Fushi set the standard for all desert island barefoot luxury hideaways in the Maldives. Located in the Baa Atoll UNESCO Biosphere Reserve, Soneva Fushi pairs Robinson Crusoe fantasy with intelligent luxury.

Sixty-two private villas with their own stretch of beach are hidden among dense foliage within touching distance of a pristine coral reef. Intuitive service is provided by Mr./Ms. Friday butlers.

Highlights include the open-air Cinema Paradiso, counting Saturn’s rings in the high-tech Observatory, the home-made chocolate and ice cream rooms, five hundred wines to choose from, six different restaurants and countless destination dining options. In November 2015, Soneva launched a floating villa concept, Soneva in Aqua, a treasure trove children’s Den and a multi-purpose facility encompasses a glass gallery, boutique and studio where guests can learn the art of glass blowing.

If the experiences are magical, the philosophy is simple: No news, no shoes. No pretensions either.

Opened in December 2016, Soneva Jani is Soneva’s newest property and the world-leading luxury hotel group’s second resort in the Maldives.

Soneva Jani is located on the island of Medhufaru within a 5.6 kilometre lagoon in the Noonu atoll, and has uninterrupted ocean views in all directions. The lagoon is 35 minutes by seaplane from Velana International Airport and one hour by speedboat from Soneva Fushi.

Meaning ‘wisdom’ in Sanskrit, Soneva Jani currently comprises 24 overwater villas and one island villa, with additional villas to be built in phase two. Five islands encircle the lagoon, each one with soft white sands and covered in rich tropical vegetation. Four of the five islands will remain untouched, making Soneva Jani the lowest density development in the Maldives. The overwater villas are spaced across the expansive lagoon, offering privacy and extensive views over the Maldives’ turquoise waters. The island villas will be tucked into the lush greenery, providing the ultimate privacy, and all within steps of the beach.

Soneva Jani’s main guest facilities are located at The Gathering, the heart of the overwater villas. This dramatic three story structure is home to the main dining outlets, in addition to the Soneva Spa, library, retail area and wine cellar. It is located next to the Maldives’ first overwater Observatory.

Facilities on the island include the overwater Cinema Paradiso, the Eco Centro Waste-to-Wealth centre, organic gardens, tennis courts, water sports champa and Zuhair’s Beach on a desert island in the lagoon.

Outrigger Konotta Maldives Resort has introduced a special cocktail as part of Outrigger Hotels & Resorts’ new worldwide cocktail programme in honour of World Oceans Month, with proceeds benefiting coral health and resiliency on a global and local level.

Being environmentally conscious is always on-trend. So, once PANTONE 16-1546 Living Coral was chosen as the 2019 colour of the year, Outrigger knew it wanted to create a line-up of fun, flirty cocktail and mocktail offerings that harness the power of coral whilst also driving support for ocean health.

Kicking-off World Oceans Month this June through the year’s end, select on-property restaurants at Outrigger properties will be offering a unique selection of living coral-coloured cocktails, with proceeds benefitting various local non-profits that tie back to the OZONE mission.

In Maldives, Outrigger Konotta Maldives Beach Resort has introduced the Pink Grapefruit and Pomegranate Martini (with a splash of pomegranate juice and lime), a zesty cocktail straight from the crystals waters of the Konotta island.

In addition to enjoying coral-conscious cocktails by the beach, Outrigger invites guests to get in the OZONE mind-set by participating in unique conservation experiences that help preserve and protect the ocean’s coral. From simple actions such as local beach clean-ups and wearing reef-friendly sunscreen, to immersive activities that include planting coral nurseries at Outrigger Resorts in Fiji and snorkelling with a resident marine biologist at Outrigger in the Maldives, the hospitality brand encourages guests to become part of the solution, now more than ever.

“World Oceans Month calls attention to the vital role that the sea plays in our everyday lives; because it’s in Outrigger’s brand DNA to care for the planet year-round, our OZONE platform provides an opportunity for our guests and hosts to take an active role in fighting for the sustainable future of our oceans,” Monica Salter, Vice President of Corporate Communications for Outrigger Hospitality Group, was quoted in a statement, as saying.

“In addition to offering PANTONE colour of the year ‘Living Coral’ inspired cocktails this summer, our resort properties will continue providing enriching eco-activities, which protect our oceans from harm and help them to thrive for generations to come.”

As part of the 2019 OZONE programme, Outrigger has launched a new and impactful website –Outrigger.com/OZONE – where guests and eco-conscious consumers from around the world can learn about the brand’s conservation initiative, explore interesting facts about coral reefs and ultimately take an active role in fighting for the future of our oceans. Outrigger is also sporting a new “Living Coral” coloured OZONE logo through the end of 2019 to boost awareness of the importance of thriving coral reefs.

Located on iconic beaches in Hawaii, Thailand, Guam, Fiji, Mauritius and Maldives, Outrigger remains dedicated to marine preservation and works year-round on a range of initiatives to generate awareness for the cause, as well as create opportunities for guests to help support the conservation of our marine ecosystems. In celebration of World Oceans Month, each of Outrigger’s beachfront resort properties across the globe invite guests to get their hands wet and participate in an array of immersive OZONE activities and volunteer projects.

The private island of Konotta is located 340 kilometres to the south of capital Male, and is conveniently accessible via a 55-minute flight from the main Velana International Airport to Kaadedhdhoo Airport followed by a scenic 30-minute journey on a luxurious private yacht.

The award-winning Outrigger Konotta Maldives Resort offers guests the largest average villa sizes in the Maldives. Comprising 29 Beach Pool Villas, 21 Ocean Pool Villas, two Lagoon Pool Villas and the three-bedroom Grand Konotta Villa, the resort offers a complete sense of privacy and intimate luxury.

Captivate your senses with innovative dining concepts, the Navasana Spa, and high-end facilities. In between your diving lesson and massage, indulge in sumptuous Maldivian cuisine or a glass of white Burgundy in one of the resort’s restaurants or the comfort of your villa. As the sun sets, sample Japanese single malts at the Teppan bar whilst drinking in endless ocean views.

Those inspired to stay at Outrigger properties worldwide can save use the promo code “FINDOUT” when booking at Outrigger.com from May 7 to June 18.

Soneva Jani has hired Japanese Chef Kiichi Okabe in the role of Grand Masterchef.

Before joining Soneva Jani full time, Chef Okabe was the Executive Chef of Shoukouwa, which earned two Michelin stars in 2016.

Chef Okabe currently hosts private dining experiences at So Imaginative, the private celebration room at Soneva Jani for 20 people, where his menu fuses Japanese delicacies with Maldivian ingredients. Diners can expect dishes like baked Indian Ocean tooth fish marinated in Saikyo miso from Kyoto and raw shrimp from Hokkaido with yuzu flavoured seaweed and Soneva caviar.

Chef Kiichi Okabe’s career started in Ebisu, Tokyo, and whilst learning from the best he perfected his skills in Japanese and international cuisine. His first ever job was at 18, where he started as a chef in a kaiseki restaurant, where he worked at night, whilst in the day he was a sports trainer. Okabe then moved to Los Angeles to work in a three Michelin-starred French restaurant, before moving on to work in Las Vegas at Sushi Roku where he was the Executive Head Sushi Chef.

Okabe went on to Dubai as the Head Chef at Okku, which was named the ‘Best Japanese Restaurant in Dubai’ three years running. After this, he moved back to the US to work at the Seminole Hard Rock Hotel and Casino as Kuro’s Executive Sushi Chef.

From there, he took up the role of Executive Chef of Shoukouwa, a two-starred Japanese restaurant in Singapore that features a menu from Sapporo. At Shoukouwa, fresh fish, seafood and produce are flown in daily to Singapore from Tokyo’s Tsukiji Market.

In 2018, Chef Okabe opened Sushi Ryu in Kuala Lumpur, which he still owns. His dishes are crafted using seasonal produce from Japan and premium ingredients like caviar, uni and truffles to capture the exquisite flavours of his native cuisine.

Chef Okabe is known for being a sushi mastermind bursting with personality and culinary talent, as well as a passion not just for Japanese food – any food and all that goes with it. After he ended his time at the Seminole Hard Rock Hotel and Casino, he went back to Japan to further hone his culinary skills as well as take part in cutting edge food research. Chef Okabe firmly believes in the Japanese philosophy of Omotenashi, which means to wholeheartedly look after one’s guests. He believes that food made with happiness makes his customers happy, improves their wellbeing and fills them with good energy.

Opened in December 2016, Soneva Jani is Soneva’s newest property and the world-leading luxury hotel group’s second resort in the Maldives.

Soneva Jani is located on the island of Medhufaru within a 5.6 kilometre lagoon in the Noonu atoll, and has uninterrupted ocean views in all directions. The lagoon is 35 minutes by seaplane from Velana International Airport and one hour by speedboat from Soneva Fushi.

Meaning ‘wisdom’ in Sanskrit, Soneva Jani currently comprises 24 overwater villas and one island villa, with additional villas to be built in phase two. Five islands encircle the lagoon, each one with soft white sands and covered in rich tropical vegetation. Four of the five islands will remain untouched, making Soneva Jani the lowest density development in the Maldives. The overwater villas are spaced across the expansive lagoon, offering privacy and extensive views over the Maldives’ turquoise waters. The island villas will be tucked into the lush greenery, providing the ultimate privacy, and all within steps of the beach.

Soneva Jani’s main guest facilities are located at The Gathering, the heart of the overwater villas. This dramatic three story structure is home to the main dining outlets, in addition to the Soneva Spa, library, retail area and wine cellar. It is located next to the Maldives’ first overwater Observatory.

Facilities on the island include the overwater Cinema Paradiso, the Eco Centro Waste-to-Wealth centre, organic gardens, tennis courts, water sports champa and Zuhair’s Beach on a desert island in the lagoon.