Luxury Maldives trendsetter Amilla Fushi has announced plans to host a vegan gastronomic experience with award-winning Swedish food designer and founder of Tora Flora Food, Chef Tora Olsson.

From October 22 to November 7, gastronomic artist and scientist Chef Tora will bring together science, art and a pinch of madness to create an exclusive lunch experience at the resort’s Wellness Café combining organic plant-based ingredients with a touch of molecular gastronomy and an aesthete’s finesse.

Conveying more than just healthy, sustainable meals, Olsson — known professionally as Tora Flora — delivers a unique and memorable experience for diners. Holding a Bachelor’s Degree in Gastronomy and a Master’s in Food and Meal Science, molecular gastronomy has become a way for Tora to create unique dining experiences to cleanse diners’ palates of any preconceptions about plant-based foods. By experimenting with unusual flavour combinations and cooking techniques, Olsson creates beautiful, tasty and entertaining dishes that aren’t just salads.

Working with Amilla’s talented team of chefs, Tora will be reimagining the lunch menu at the resort’s energising Wellness Café at Javvu Spa, to serve up creative dishes centred on balancing wellness of the body and mind with nutritious plant-based food inspired by the resort’s surroundings.

Packed full of flavour and fresh ingredients, dishes will include: Foggy Days, smoked zucchini falafel served with chilli marinated mixed vegetables and a creamy avocado dressing; I Do, creamy cauliflower and almond soup with blueberry/ginger drops, topped with fresh herbs and sparkling wine; Sea Breeze, fuchsia cauliflower, bright green asparagus and haricots verts garnished with flowers and vegan cream cheese; and Summer Snow, a delicate flower immersed in a strawberry pearl with an array of marinated rhubarb twists, strawberries and caramelised maple syrup, topped with wild strawberry snow-bubbles.

Dedicated to sourcing unprocessed seasonal ingredients and championing plant-based dishes, many of Chef Tora’s creations will become permanent fixtures on the Wellness Café lunch menu, complementing Javvu Spa’s renowned treatments to offer a nurturing wellbeing journey for guests.

On selected nights, Chef Tora will also be hosting a molecular vegan experience through a spectacular seven course tasting menu for up to 30 guests. Combining food, art and science, each dish on the exclusive menu will present a whole new experience for diners with an emphasis on the senses; exploring the story behind the ingredients, texture, taste, appearance and season. All enriched by the serene beachside bliss of the island’s foodie hub Baazaar.

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.

The seven-course Tora Flora Food tasting menu costs USDD 120++ per person. For more information on Amilla Fushi please visit: www.amilla.mv

Alizée Restaurant at Constance Moofushi has rolled out a new menu.

Part of the resort’s all-inclusive package, the new menu embraces the different specialities of the native countries of its team members. For instance, the menu features Quinoa Biryani from a Pakistani chef on the team and Foie Gras Terrine from a European chef.

Some of the favourites from the new menu include:

Some of the favourite sweet treats from the new menu include:

• Salted Caramel: salted caramel mousse tart with lemongrass ice cream.
• Cheesecake: passion fruit cheesecake with Thai basil sorbet.
• Coconut Pudding: warm pudding, vanilla cream, raspberry sorbet, and almond chocolate crumble.

With the new menu, guests are served with a plethora of choices; for those who cannot decide on individual dishes, there is a degustation menu, which includes three courses and sorbet!

For oenophiles and wine amateurs, there is an award-winning wine collection to pair your dishes with. The all-inclusive package allows you to pick from a wide selection of wines.

Constance Moofushi, located in the South Ari Atoll and accessible by a 25-minute seaplane flight from Velana International Airport, strikes the balance between luxury and simplicity, whilst upholding ecological principles across the resort. A variety of beach, water and senior residences that make up the 110 villas throughout the resort embraces ecological thatched roofing. The interior embodies fresh and contemporary décor with the idyllic backdrop of the aqua lagoons of the Indian Ocean.

Two restaurants and two bars provide multiple options for a unique culinary experience tailored to all age groups. Alizée offers an à la carte menu and is situated only a few metres from the sea on the bleached sand, serving up freshly cooked food from a beach grill in a peaceful and casual atmosphere. Manta restaurant embraces a worldwide cuisine concept, where the main focus is the interaction between chefs and guests as they journey through the international buffet. The sand-floored restaurant extends out over the water, allowing guests to enjoy stunning views of the surrounding landscape’s crystal-clear waters during their meal, adding to the ambiance.

Dhigali Maldives has opened a new pizzeria.

Nestled in the jungle, between Hali Bar and Faru Restaurant, the “Pop-up Pizzeria” offers both traditional and unique flavours that will satisfy any appetite. Simply order, pickup and takeaway to whatever quiet location you choose to dine – the choice is yours.

The pizzeria is open for guests from 11am to 6pm daily, and is covered under the resort’s ‘Dine Around’ all-inclusive package.

Dhigali sits in the remote Raa atoll and can be reached by a scenic seaplane journey of just 45 minutes from the main Velana International Airport. Alternatively, guests can take a domestic flight to either Ifuru or Dharavandhoo airport, followed by a speedboat ride to the resort — a journey of about 70 minutes.

The island itself is corralled by 20 Beach Bungalows and 33 Deluxe Beach Bungalows to the south, and 62 Beach Villas which line the north and southwestern beaches. Nestled under a canopy of palms, these beach front sanctuaries provide luxurious intimacy, effortlessly marrying the interior and exterior. Outside, guests can spend their days relaxing in the private deck’s day-bed or opt for one of the 21 Beach Villas with Pool which include a private plunge pool overlooking the sparkling Indian Ocean.

Dhigali’s overwater bungalows dot the island’s azure perimeter. Extending from the southeastern side of the island is a jetty hosting 24 Water Villas, each one rising out of the lagoon on stilts. Similarly, from the southeast of the island snakes a further jetty housing 16 larger Lagoon Villas with Pools.

The singular Dhigali Suite is the pride of the island, featuring an opulent master bedroom, open-air bathroom, beachfront infinity pool and wide sundeck. With sublime ocean views and intuitive luxuries, the Dhigali Suite comes with its own bar and personal butler service, offering pure tropical peace.

Dining experiences at Dhigali are innovative and authentic, with the style and atmosphere of each restaurant reflecting the cuisine. There is a particular focus on fresh Asian dishes, including the specialist Asian restaurant Battuta. Capers is the main restaurant, whilst there is also an upscale Deli, all-day dining at Jade, and freshly grilled meats and fish at Faru. At sunset, guests can make their own way to the upper level of Haali sunset bar with a cocktail in hand.

The Dhigali Spa is a green retreat in the middle of the island, featuring daybeds, an outdoor pool and 12 modern, minimalist treatment rooms that cocoon guests in absolute stillness. Therapies offered by the spa draw on indigenous traditions to heal and reenergise the body and mind, while guests have the opportunity to prolong their visit in the steam room and relaxation lounge, or pamper with a pedicure and a manicure.

In addition to PADI-certified diving, snorkelling and a range of water sports, Dhigali offers island hopping adventures to nearby islands to explore local culture. Access to the UNESCO Biosphere Reserve of Hanifaru Bay in the nearby Baa atoll is available, allowing guests to discover the largest seasonal groupings of manta rays, a variety of stunning corals and huge schools of tropical marine life, as well as the opportunity to spot whale sharks.

Kobe, the overwater teppanyaki restaurant at Kuramathi Maldives has rolled out an all-new dessert menu.

The team at Kobe has carved five delightful treats that will be pleasing both to the eyes and palette.

Guests can try Mizu Mochi, a must-try Japanese raindrop cake made exclusively for Kuramathi, will leave you wanting for more with every bite. Hokkaido Milk Aisukurimu, made with the best Japanese Hokkaido milk in the world, is guaranteed to melt an ice cream enthusiast’s heart. And of course, you can never go wrong with a Matcha Green Tea Chocolate Molten Lava Cake.

Kuramathi is one of the first resorts to open in the Maldives and is part of Universal Resorts of Universal Enterprises, a 100 per cent Maldivian company and the pioneers of tourism in the Maldives.

An emerald jewel in the turquoise Maldivian waters, Kuramathi is a stunning island retreat with acres of luxuriant vegetation surrounded by spectacular beaches tapering into an endless sandbank. Villas blend contemporary design and nature, and are set on the beach, amongst lush gardens or over water. Four poster beds, open-air bathrooms, rainfall showers or Jacuzzi, large outdoor decks with inviting daybeds or sun loungers, are just some of the creature-comforts enjoyed by guests.

Dining options are diverse with many restaurants, bars and great-value all-inclusive packages, topped off with Maldivian service – welcoming, genuine and friendly.

Hurawalhi Maldives’ 5.8 Undersea Restaurant has introduced a vegan menu, bringing the global trend of vegan fine dining to the jewel in the resort’s crown.

The inspiration behind this latest addition is a recent work trip by the resort’s Executive Chef Warren Moore. The young, ambitious and creative South African spent time in Switzerland, where he had the opportunity to work alongside two renowned chefs: Stefan Heilemann at Ecco Zürich and Patrick Mauler at Park Hotel Vitznau.

Stefan, who brings two Michelin stars to Ecco, creates magic on the plate by using Asian fusion coupled with full, robust flavours of classic, rich cuisine. Patrick, Chef de Cuisine at Focus right at the banks of Lake Lucern, equally awarded two Michelin stars, bases his dishes on local cuisine and works with a fermentation process, bringing out loads of flavour to his culinary creations.

“Both chefs are as equally as great as the next but what sets them apart are the process and execution skills. Patrick is a chef dedicated to presentation and operates every dish with precision and dominance. Stefan seems to have a radical but cool approach to execution with a full body of flavour to every bite that he serves,” Chef Warren says.

This experience reflects on the the 5.8 Undersea Restaurant’s vegan menu. Chef Warren’s approach to the strictly vegan menu is coupled with both Asian fusion influence as well as fermentation process.

“All dishes for the vegan menu, available for lunch and dinner including all private dining occasions at 5.8 Undersea Restaurant, consist of gaining as much flavour as possible naturally to really bring out the essence of the healthy and natural vegan cuisine,” Chef Warren explains.

One of the highlights of the new vegan menu is Smoked Miso Fermented Aubergine. The fermenting process lasts for five days and thereafter the produce is bathed in a sous vide bath for 90 minutes, capturing all of the smokiness through the aubergine to give off that barbecue grill taste. The dish is then dressed with potato and cauliflower mousse with hints of lemongrass, soiled in a turmeric, coriander and coconut broth with hints of mild Maldivian chili.

Another vegan highlight is the Sweet Pea Tartare – young sweet pea shelled and rested with fusion oil consisting of basil, rosemary and thyme with delicate hints of dried celery salt – quinoa with caramelised onion as the base with a trilogy of pea textures. The dish is sauced with delicate aromatic Asian flavours consisting of galangal, tomato, lime juice, passion, paprika and honey.

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.

Leading Indian-Ocean resort brand, Atmosphere Hotels & Resorts, has announced plans to celebrate World Vegetarian Day on October 1 at two of its Maldivian resorts – Atmopshere Kanifushi and OBLU Select at Sangeli.

Both resorts offer dedicated vegetarian-only restaurants – JUST VEG and SIMPLY VEG – that delight the palate without the need for meat or fish.

Atmosphere Kanifushi was one step ahead of the curve, opening the Maldives’ first purely vegetarian restaurant, JUST VEG, in 2013. Following increased customer demand, OBLU Select at Sangeli, which opened in July 2018, launched SIMPLY VEG, offering plant-based fine dining based on seasonal, local ingredients.

Each restaurant redefines contemporary non-meat cuisine by experimenting with original and surprising flavour combinations. Serving mouth-watering Mediterranean, Arabic and Indian combinations and offering a special menu specifically for Jain cuisine, guests leave with a new sense of appreciation for vegetarian dining.

Senthil Kumar, Chef de Partie at JUST VEG, recently won a Gold Award at the Food & Hospitality Asia Maldives (FHAM) Culinary Challenge for a dish that he created. Over 500 chefs from Maldivian resorts and hotels take part in the competition at the annual event, and only the very best win Gold Awards.

Chef Kumar says that guests often leave the restaurant pleasantly surprised about how much they enjoyed their meals, despite the absence of meat. He says: “I enjoy creating innovative and rustic meals that feature fresh, quality ingredients. I love to push the boundaries and create dishes that people might not expect to enjoy, but they are surprised at how much they love it. More guests are seeking vegetarian and vegan options, and we are delighted to be able to provide delicious options for them, without skimping on quality or flavour.”

The resort will be welcoming Italian Michelin-starred vegetarian cuisine chef, Fabrizio Marino, to JUST VEG at Atmosphere Kanifushi in January 2020. Chef Marino, his assistant chef and manager will all visit JUST VEG and work with the culinary team to share their superior vegetarian cuisine knowledge and service skills over the course of a week.

Resort guests will have the opportunity to dine at JUST VEG which will feature specially-designed menus by Chef Marino and his team.

Atmosphere’s first property, Atmosphere Kanifushi, opened its doors in December 2013. The group opened its second property, OBLU by Atmosphere at Helengeli, in November 2015; followed by their flagship ‘Lifestyle Luxury’ sub-brand, OZEN by Atmosphere, in July 2016; and then OBLU Select at Sangeli, which opened in July 2018.

The newest addition to the portfolio, VARU by Atmosphere, offering a naturally Maldivian experience, is due to open in October 2019.

Atmosphere Hotels & Resorts offers guest-centric resort experiences through unique Resort Plans, offering guests a range of all-encompassing experiences, with varieties of dining options as well as a number of complimentary amenities and activities that ensure a relaxed, hassle-free holiday experience at each resort, all while staying true to the brand’s core philosophy: ‘The Joy of Giving’.

Mövenpick Resort Kuredhivaru Maldives has launched a new global menu, ‘Pesto, Pistou’, bringing its international guests and local residents flavours from the Mediterranean.

Marking another gastronomic triumph for a brand synonymous with culinary excellence for more than 70 years, the expert chefs at Mövenpick’s resort in the Maldives have perfected a new and innovative range of pesto’s (Italian) and pistous (French) to create seven experimental dishes, available at Latitude 5.5 throughout October.

“Whilst our guests and our local fans love to return for their favourite classic Mövenpick dishes, we always seek to surprise and delight with innovative seasonal offerings, or special food-related events. We are certain that our Pesto, Pistou menu will excite the palates of even the most experimental foodies whilst providing a fitting send-off to summer with a tribute to the flavours that conjure up the Mediterranean sun and sea,” Maciej Gruszecki, General Manager at Mövenpick Resort Kuredhivaru Maldives, was quoted in a statement, as saying.

Chef Deden Permana, who heads the culinary team at Mövenpick Resort Kuredhivaru Maldives, will lead the kitchen in preparing the ‘Pesto, Pistou’ based dishes. These two classic European sauces are both based on the aromatic herb, basil, which is harvested in late summer.

Savoury favourites will include seared Ahi Tuna with olive, and eggplant pesto and seafood soup with tarragon pistou. For dessert, a sweet treat with a real difference – Bundt cake with chocolate-mint pesto, served alongside a frothy Mövenpick Espresso.

“We are excited to work with these luscious basil-based sauces, introducing them to guests in ways they have not likely experienced before,” Chef Deden, Executive Sous Chef at Mövenpick Resort Kuredhivaru Maldives, was quoted in a statement, as saying.

“The seasonality of using pesto and pistou is important to us, as basil is traditionally harvested in late summer and preserved into these rich, oil-based sauces that are full of colour, flavour, and healthy omega-3s – perfect for brightening up our cuisine, and our spirits, amidst the cooling weather.”

Pesto and pistou are two versions of a flavourful sauce based on basil, olive oil and cheese. Italian pesto, which originates in Genoa, the capital city of Liguria, Italy, is blended from garlic, basil, pine nuts, grated pecorino cheese (or sometimes parmesan) and olive oil while its French cousin, pistou, is a Provençal cold sauce with similar ingredients, but without the pine nuts and with or without cheese.

Mövenpick’s versions add new surprising ingredients to the blend whilst preserving the essence of both Mediterranean speciality sauces to create seven pesto, pistou-inspired dishes:

• Ahi tuna with olive and eggplant pesto: pan-seared yellowfin tuna fillet with a modern interpretation of ratatouille, pine nuts and black tapenade.
• Seafood soup with tarragon pistou: a touch of tarragon and a unique blend of sweet aniseed and mild vanilla bring this speciality seafood dish to life.
• Tagliolini with walnut-basil pesto: walnuts replace pine nuts to create an imitable new pesto blend that is smooth, sweet and deliciously buttery.
• Black cod with pesto Rosso: accompanied by risotto, made from aged Acquerello rice to absorb every ingredient and flavour in full.
• Beef fillet with red cabbage pesto: a traditional winter vegetable, with a sweet edge gives this pesto dish punch.
• Corn-fed chicken breast with bell pepper pesto: with peas, snow peas, egg, a basmati rice galette and sublime bitter-sweet yellow-red pesto.
• Bundt cake with chocolate-mint pesto: a timeless German cake with a cool mint and rich chocolate pesto twist, served with a Mövenpick Espresso.

Nestled on a private island in the northern Noonu atoll, Mӧvenpick Resort Kuredhivaru Maldives promises serene seclusion and tropical tranquillity. The resort showcases a series of unique architectural features and distinctive design touches that complement the soothing natural surroundings.

Mövenpick Resort Kuredhivaru Maldives offers 105 luxury villas, all with their own private swimming pool. Whilst designed as a destination for relaxing and rejuvenating escapes offering a high degree of privacy, the contemporary tropical resort combines comfort and style whilst featuring an array of onsite recreational facilities to entertain a wide range of guests, from honeymooners to adventurous families.

Exquisite culinary experiences are a cornerstone of the Mövenpick experience and the new Maldivian resort offers five unique dining venues. Amongst these are a welcoming all-day dining restaurant, a speciality restaurant with sunset views, a seafood restaurant, a grill bar and private dining room for special occasions.

Enticing wellness and recreational facilities include a luxurious spa with 14 private treatment rooms. Other features include a tranquil yoga pavilion, a state of the art gym, water sports centre, volleyball and tennis courts. The resort will also have a business centre, library and retail boutique to further ensure guests enjoy a convenient and carefree stay.

Hideaway Beach Resort & Spa is set to become an absolute hotspot for dessert lovers in the fall, as the luxury resort hosts award-winning Swedish pâtissier Seb Pettersson.

From October 27 to November 10, Chef Pettersson, together with Hideaway’s Executive Chef Sebastien Pinson, will spoil guests of the luxury resort with exceptional sweet sensations.

The highlight of his stay is a gala dinner for in-house guests, featuring the best desserts the island has ever seen. A dessert buffet at Matheefaru Restaurant on Tuesday, October 29, as well as the gala dinner at Sunset Pool Café on Thursday, November 7, will see Chef Pettersson team up with Hideaway’s Executive Chef Pinson to combine their talents and create a unique culinary experience.

Christian Szabo, General Manager at Hideaway, appreciates the creative work of the Swede: “We look forward to a refreshing, modern twist on textures, ingredients and presentation by Chef Seb Petterson.”

During his stay at Hideaway, Chef Pettersson will also be training the resorts’ kitchen staff in his art and share his tips for exquisite delicacies.

Guests who visit the resort at a later date, can rejoice as well; the artful desserts created by Chef Pettersson will still available in the resort’s restaurants.

“This is another step to take the culinary experience to the next level. We will continue to bring more and more talented and renowned chefs to the resort, making it an exquisite culinary destination in the Maldives,” Michael Wieser, CEO of parent company Lily Hotels, said.

One of the youngest members to have ever joined the Swedish confectioner scene, Chef Pettersson’s CV already boasts impressive achievements. He spent his apprenticeship at Michelin-starred restaurants, including Oaxen Krog, Operakällaren and Ekstedt in Stockholm.

With his imaginative and artfully designed creations, Chef Pettersson surprised the jury of the “Culinary World Cup 2018” in Luxembourg with new interesting flavours and designs in 2018. For example, he uniquely combined milk chocolate with extraordinary herbs and almonds into a work of art, whilst his combination of honey, chocolate and roasted sesame helped the Swedish national cooking team bring home gold.

In 2016, Chef Pettersson presented his creations for the Swedish Junior Culinary Team at the IKA Culinary Olympics in Erfurt. His extraordinary dessert of cherries, chocolate and pistachios was placed on the winners’ podium and was awarded gold.

Hideaway Beach Resort is located on the crescent-shaped island of Dhonakulhi in the northernmost Haa Alif atoll of the Maldives, 290km from capital Male. Characteristic features are unique quietness, comfort and privacy in a 297,000sqm tropical setting.

A total of 103 spacious villas in 10 categories are situated at a great distance from each other, either amongst evergreen tropical vegetation or above the turquoise blue lagoon. A personal butler is available in almost all villa categories and fulfils all guest wishes. The resort’s culinary diversity is reflected in four restaurants and bars.

With a paradisiacal house reef to be explored directly from the beach, Hideaway Beach Resort is the only hotel in the Maldives with a fully equipped harbour. It also offers the largest rum and whiskey menu in the Maldives, and is home to The Spa at Hideaway Maldives, diving school Meridis Dive & Relax, and a professionally supervised Kids Club.

Velaa Private Island has launched a four-hands dining experience featuring international Michelin-starred chefs.

Throughout November, each guest chef will collaborate with the island’s Executive Chef Gaushan De Silva on a gastronomic menu. Visiting chefs include Brian Mark Hansen from Denmark’s one Michelin-starred Søllerød Kro, Alain Alders from Netherlands’ one Michelin-starred De Vrienden van Jacob, Tristan Brandt from Germany’s two Michelin-starred Opus V, and Valentino Cassanelli from Italy’s one Michelin-starred Lux Lucis.

Dishes prepared will be served at three of the resort’s dining venues, including Tavaru, Athiri and Aragu restaurant.

These intimate seven-course degustations will be further elevated by wines, which have been hand-picked by intentionally-renowned wine makers from five of the world’s most prestigious estates. The visiting wine makers include Vincenzo D’andrea from Italy’s Bibi Graetz, Rajat Parr from the American Domaine de la Côte, Frédéric Engerer from France’s Artémis Domaines, Rodolphe Péters from Champagne Pierre Péters, and Álvaro Palacios from Spain’s Bodega Álvaro Palacios.

Tucked away within the collection of islands that form the northern Noonu atoll, Velaa Private Island is elegantly positioned to overlook enchanting vistas of a cerulean ocean. Its name derived from generations of sea turtles that flock there to nest and hatch; it is comprised of 47 private villas, houses and exclusive residences. The resort also includes a Romantic Pool Residence which can only be reached by boat.

At Velaa Private Island, all details have been considered: each villa comes with a personal butler, all services offered can be tailored to personal specifications. Attention to detail everywhere is also impeccable: stone pavements from the desert in Jordan, Indonesian flowerpots, luxury wood panelling from Borneo, and glimmering Italian marble.

Velaa Private Island offers endless exclusive opportunities. These unique offerings include the Maldives’ first and only snow room, the largest and most extensive wine collection in the region, one of the few Maldivian resorts with a private submarine, an extraordinary kids’ club conceptualised as the world’s ideal kids’ club by the owner’s seven-year-old daughter, and the only resort in Asia with a My Blend by Clarins spa.

Personalising and tailoring the entirety of the island depending on specific requirements, there is no limit to ensure the ultimate experience. Guests can sit back in the knowledge that the island’s highly trained and dedicated butlers will cater to each and every whim. Whether it is watching a spectacular fireworks display within the Maldivian night sky, dancing into the early hours with an Al fresco live music event, stepping aboard the island’s private yacht for a glamorous sunset cruise or enjoying a private, open air cinema night, anything is possible. Other interactive activities perfect for private groups include gourmet cooking classes with one of the resort’s chefs or wine tasting within the Maldives’ largest wine cellar.

For those looking to get involved in some Indian Ocean adventure, Velaa’s high-tech water toys, including the hover board, jetpack and fly board serve as the definitive adrenaline rush. Whilst discovering the wonders beneath the island’s welcoming waters, guests can learn to dive or simply snorkel the coral rainbow.

Leading resort supplier Bestbuy Maldives (BBM) has concluded another successful edition of their annual Masterclass workshop, aimed at helping chefs expand their knowledge in the culinary arts.

This year’s Masterclass was conducted on September 28, at Hulhule Island Hotel by renowned Michelin-starred Chef Bruno Mernard.

The event, which was attended by chefs from across the Maldives, provided a unique opportunity to observe and interact with Chef Mernard who is regarded as one of the best in the culinary industry with over 35 years of experience and three Michelin stars to his name.

Showcasing three exquisite dishes, Chef Mernard demonstrated preparation techniques and methodologies behind creating simple yet elegant dishes which can be perfectly reproduced for as many guests as needed.

This was followed by a discussion session where he shared tips and advice for participants to help further their skills in the field; one of his main takeaways being a few words of wisdom from his mentor: “Competitions are important, but more than being number one at a competition for one day, you need to be the very best every day for your customer.”

Attendees were presented with certificates to signify the invaluable knowledge they had gained.

A.V.S. Subrahmanyam, Chief Operating Officer at BBM, commented: “The audience took away a lot thanks to the engaging manner in which Chef Bruno conducted the session.”

Following this successful Masterclass, the hospitality industry is gearing up for the Hotel Asia Exhibition & International Culinary Challenge 2019, the biggest event of its kind in the Maldives.

Organised by Maldives Exhibition and Conference Service (MECS), with BBM serving as the main sponsor, it is due to take place from October 6-9 at the main convention centre of Dharubaaruge in capital Male.

Furaveri Maldives has launched a new menu at its Raiyvilla Restaurant.

The chefs at Raiyvilla have handcrafted a new menu that is sure to impress guests, as it retains the old favourites whilst adding fresh new dishes.

With over a thousand years of history, Maldivian cuisine is one of the most authentic cuisines from the region. The new signature dishes include: a family-style meal with authentic Maldivian flavours served in a traditional ‘Malaafaiy’; Maldivian Kandu-kukulhu; and a treat of homemade Kashi-keyo (screw pine) porridge to end the meal on a sweet note.

Along with the Maldivian favourites, mouthwatering Asian fusion dishes, including traditional sushi and sashimi and a teppanyaki counter, will take guest on a culinary journey.

Raiyvilla is Furaveri’s signature a la carte restaurant, and offers some of the most authentic cuisines from the Asian culinary world.

Situated at the western tip of the island, it is perfectly located to have a meal whilst enjoying the sunset. With mesmerising views of the seashore and a design that reflects a contemporary take on traditional architecture, Raiyvilla is the most idyllic place for an unforgettable dining experience.

Located in the exotic Raa atoll in the northern part of the Maldives, Furaveri is accessible by a 45-minute seaplane flight from the main Velana International Airport.

The 107 private villas have been specifically designed to meet guests’ individual preferences and are set amongst lush vegetation, in the first row on a sandy white beach or settled above a sparkling turquoise lagoon.

Situated on the northern shore of the island, Jaafaeiy Restaurant serves exclusive cuisine for breakfast, lunch and dinner from around the world with various choices of international and continental dishes. The buffet includes live cooking stations where food is prepared to individual desires.

Furaveri Spa is a holistic sanctuary where guests will find themselves in a serene world of delicate scents with a comprehensive range of facilities in a beautiful wooden interior that echoes Furaveri. With four open air pavilions and four air conditioned pavilions for side-by-side couple treatments, separate steam bath, sauna, jacuzzi, relaxation area as well as manicure and pedicure, Furaveri Spa offers a wide range of soothing massages and refreshing body treatments to promote relaxation and renew energy.

Furaveri is blessed with an incredible house reef with turtles, sharks, rays, barracuda, napoleons, tuna and trevally as well as colourful corals. The resort’s PADI five-star certified dive centre offers a full range of PADI programmes, from Discover Suba Diving to PADI Divemaster along with daily dives and guided snorkelling trips.

Shangri-La’s Villingili Resort & Spa, Maldives is set to welcome an array of festivities inspired by its natural surroundings to create a unique celebratory backdrop beyond paradise.

From ‘Rooted in Nature’ menus to illuminated banyan trees, private jungle dinners and an exhibition by National Geographic’s ‘Nature Photographer of the Year’, the resort will showcase nature at its best, complemented by a programme of active experiences led by internationally acclaimed Masters in Residence.

Shangri-La’s Villingili Resort & Spa, Maldives is uniquely located beyond the equator and boasts a unique jungle setting with over 17,000 coconut trees and majestic banyan trees. In celebration of the island’s unique ecosystem and biodiversity, this festive season, the resort will highlight its natural resources with an illuminated décor and sculptures made of handwoven palm leaves, creating a magical enchanting tropical feel.

The festive programme at Shangri-La’s Villingili Resort & Spa, Maldives will delight and inspire guests with culinary, recreation and wellness experts from around the world showcasing their unique mastership in harmony with the surrounding nature.

Gastronomic delights

Javvu restaurant will feature specialities from Japan, China and India, with expert chefs preparing à la minute culinary delights, such as sushi, fresh noodles and Indian delights, at their dedicated live cooking stations.

Sumptuous Christmas and New Year buffets will complement the gastronomic feast with international favourites, such as foie gras, Persian caviar, wagyu beef, whole crusted salmon and a dedicated cheese and desserts room to delight the most discerning gourmets.

The restaurant will also have a dedicated ‘Rooted in Nature’ corner featuring the finest locally and ethically sourced ingredients from Addu fishermen and local farmers.

Shangri-La’s ‘Rooted in Nature’ programme aims to respect the natural order of things and reduce the damage on the environment by supporting local agricultural and fishing communities, buying chemical pesticide-free local produce, acquiring sustainably sourced seafood caught through ethical means and serving organic and fair-trade products as indicated by national and local food safety standards.

Dr Ali’s restaurant will also feature ‘Rooted in Nature’ dishes from each of its three Oriental culinary masters: Chef Latif from India, Chef Liu from China and Chef Ahmed from the Middle East. Each chef will craft his own specialties using locally sourced ingredients, in addition to a six-course Asian set menu.

For an intimate and romantic festive celebration, Fashala restaurant, located at the edge of the island where the Indian Ocean meets the lagoon, puts premium products and bounties from the Indian Ocean at the centre of its culinary offerings. The six-course Mediterranean-inspired menu features wagyu tenderloin, Brittany blue lobster, and fresh white truffle.

Entertainment

Each restaurant will offer an entertainment line-up to delight its guests with live bands and DJ performing throughout the evening.

On New Year’s Eve, the countdown party at M Lounge, the resort’s trendy beachfront venue, will enthral guests with fabulous cocktails, a firework display and a live band and DJ performing international favourites. Guests will enjoy a unique show, specially curated for the resort, with acrobats, men on stilts and dancers performing around the theme of nature.

Exhibition by National Geographic ‘Nature Photographer of the Year’

An exhibition by Greg Lecoeur, an award-winning underwater and wildlife photographer, will showcase the natural wonders of Villingili and the seascape beyond. Specially curated for the resort following Greg’s visit earlier this year, the exhibition depicts the uniqueness of the flora and fauna around Villingili, which has the healthiest coral reef in all the Maldives, due to its location close to the Equator.

The exhibition also aims at creating awareness about natural resources and the danger the environment faces. It also promotes environmental protection as part of the resort’s Sanctuary project consisting of coral reef protection and rehabilitation. Two thousand corals have been successfully planted and growing healthily since the initiation of the project in 2015.

The Festive All-Inclusive Package at Shangri-La’s Villingili Resort & Spa, Maldives starts from USD 2,000 per night for two persons and is available for stays from December 20, 2019 to January 10, 2020. This offer includes accommodation for two in a luxury villa, a New Year’s Eve gala dinner, full board, an unlimited selection of beverages and unlimited access to non-motorised water sports.

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.

Coco Collection has announced plans to host a residency with world-renowned mixologist Ryan Chetiyawardana at Coco Bodu Hithi this October.

During his residency at Coco Bodu Hithi, Ryan will be taking over the bar at Latitude on October 20 and 24. Guests will be able to sample some of his specialty cocktails together with a signature creation which will remain on the menu after the residency ends.

Ryan will also be hosting a masterclass on October 21, where his techniques and ingredients will be demonstrated for guests to recreate their favourites.

Ryan, also known as Mr Lyan, has been involved in several of the world’s best bars for over 15 years and has helped take the last six of these onto national and international titles with all projects being featured in the ‘World’s Best Bars’ list. Ryan has also twice been named UK Bartender of the Year, and International Bartender of the Year during his remarkable career.

He opened his first bar, White Lyan, in London in 2013 as the first cocktail bar in the world to use no perishables; no fruit and even no ice as an exploration in sustainability. Ryan has found that by using innovative ingredients and the use of pre-made cocktails he is able to reach new heights in the world of mixology while keeping waste to a minimum.

This focus on a ground-breaking approach remains key in the evolution of all of his venues; chiefly at his restaurant, Cub, which showcases luxury in sustainability. Ryan has decided to close Dandelyan to make way for new innovative approach to cocktails in the form of Lyaness in the Sea Containers Hotel, London together with new locations in Amsterdam and Washington D.C.

Coco Bodu Hithi, the flagship property in Coco Collection’s portfolio, is a chic retreat where you reconnect with yourself, your loved ones and the wonder of the natural world. Translating island life into contemporary sophistication, the resort, which is accessible by a 40-minute speedboat ride from the main Velana International Airport, offers 100 villas that are surrounded by the calm view of the lagoon and the soothing sound of the waves.

With seven restaurants and bars, Coco Bodu Hithi celebrates and offers a variety of exquisite cuisines, taking inspiration from the Maldives and further afield.

An award-winning wellness zone on stilts over the clear water, Coco Spa is a sanctuary for the soul. Mindful of the healing properties of nature and the ocean, the spa is designed to retreat for an escape, whether a massage in one of the eight treatment rooms or yoga on the pavilion overlooking the ocean and beach. With a range of products from the Paris label Thémaé combining the healing properties of tea, therapists at Coco Spa are trained in techniques to treat the mind, body and soul. An overwater gym within the zone inspires guests to keep up with their regime of active well ness when away on a holiday.

For bookings, please contact reservations@cococollection.com

W Maldives has announced plans to host two bar takeovers, in leading with W’s cocktail culture.

Inspired by Director of B&F Dan Drebing’s Filipino heritage and to highlight the scene of his home flavours, W Maldives will present a bar takeover with David Ong, co-owner and head bartender from Curator Coffee and Cocktails.

An event spanning across two days, David will take his passion for coffee and cocktails from his cozy and intimate bar in the Philippines all the way to the iconic white sand beaches of W Maldives.

Voted No. 37 on Asia’s 50 Best Bars list for four consecutive years and the Best Bar in the Philippines, the Curator is known for being serious about specialty coffee and craft cocktails, priding itself in sincere and personal customer service as a forte.

David will take centre stage from October 23-24. Whilst on the retreat’s luxury playground, David will spark W Maldives’ bar scene with his signature favourites along with a mix of local island ingredients.

“The first bite is always with the eyes and we are keen on delivering Asian flare in nibbles and beverage,” an announcement by the resort read.

Next up is Victoria Chow, owner of The Woods in Hong Kong. She believes in “taking an educated sip”, and strives to connect the dots between spirit producers and brands to better leverage the consumer experience.

By taking over W Maldives’ SIP for a bar masterclass, she plans on elevating the understanding and appreciation for the craft of spirits for W Maldives’ guests.

Going further, from November 12-14, this Forbes Asia 30 under 30 recipient will flaunt her story with a culinary take on cocktails.

“We look forward to tasting the Woods Welcome cocktail and perhaps a first taste of her very own line of canned craft cocktails from KWOON,” the announcement said.

A bonus for in-house Marriott Bonvoy elite members is a chance to get behind the bar and advance in cocktail making techniques with both David and Victoria.

“Re-vitalising the ‘B’ in B&F in true W style with bold, unscripted luxurious blue surroundings, endless flow of cocktails and going further with more island takeovers in collaboration with International influencers,” the announcement read.

“A great take away included for the cocktail culture to live on in the comforts of your home. W ignites an obsessive desire to soak it in, live it up and hit repeat Whatever/Whenever.”

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.

Atmosphere Kanifushi Maldives has announced plans to host its first JUST VEG Week in January 2020.

From January 20-26, Italian Chef Fabrizio Marino, who is known for haute vegetarian cuisine, and Pankaj Walia, Chef of Atmosphere Kanifushi, invite guests to experience a very unique vegetarian experience at the resort.

Chef Fabrizio Marino has had a brilliant career in Italian natural haute cuisine and recently opened his own brand new restaurant, Ristorante Maggese in San Miniato/Pisa. He has worked for many years with well-known Chef Pietro Leemann, who gained the first Michelin star for a vegetarian restaurant in 2015.

Fabrizio is known for a fun, rhythmic and playful table that offers a continuous exchange of traditional and modern food; dishes with luxury simplicity surprise with unexpected and unusual flavours. His journey took him through many countries worldwide, where he discovered the haute vegetarian cuisine.

“For me, JUST VEG is an incredible restaurant in the Maldives, with a different, joyful and experimental cuisine and culture. A vegetarian gastronomical heart, in the middle of the Indian Ocean,” says Fabrizio was quoted in a statement, as saying.

Together with the team of JUST VEG at Atmosphere Kanifushi, he will create a thrilling gastronomic week, based on traditional and exotic ingredients, that will offer guests of the Maldivian resort a unique vegetarian experience.

This is a glimpse of the menu that will be served during the first JUST VEG Week at Atmosphere Kanifushi:

• “Forest Butter”: Avocado marinated with smoked lentil sauce, Breton salt fried pepper, lemon and sugar cane crystals
• Pacha mama”: “it’s time to listen to the Great Mother!” Three creamy pate and three fluffy sauces with varied tastes tied to the earth, Maldivian cucumber salad and almond curry

“Normally we don’t have Michelin stars in the Maldives, but for one week, we do – and that too with one of the top chefs for vegetarian cuisine! This will be so exciting for our guests but also for us,” Chef Pankja said, announcing the first JUST VEG Week at Atmosphere Kanifushi.

This exciting culinary is in line with Atmosphere Hotels & Resorts’ philosophy, ‘The Joy of Giving’, and is included the generous Platinum Plus Plan — it will be available to all guests staying at the resort!

Atmosphere Kanifushi was one step ahead of the curve, opening the Maldives’ first purely vegetarian restaurant, JUST VEG, in 2013. Atmosphere Kanifushi offers all guests The Platinum Plus Plan – a uniquely crafted all-encompassing five-star holiday plan – where guests enjoy the best wines and bubbles of the world, a variety of culinary experiences, activities and excursions, as well as exclusive services and amenities in some of the largest entry-level beach villas in the Maldives.

Atmosphere’s first property, Atmosphere Kanifushi, opened its doors in December 2013. The group opened its second property, OBLU by Atmosphere at Helengeli, in November 2015; followed by their flagship ‘Lifestyle Luxury’ sub-brand, OZEN by Atmosphere, in July 2016; and then OBLU Select at Sangeli, which opened in July 2018.

The newest addition to the portfolio, VARU by Atmosphere, offering a naturally Maldivian experience, is due to open in October 2019.

Atmosphere offers guest-centric resort experiences through unique resort plans, offering guests a range of all-encompassing experiences, with varieties of dining options as well as a number of complimentary amenities and activities that ensure a relaxed, hassle-free holiday experience at each resort, all the while staying true to the brand’s core philosophy: ‘The Joy of Giving’.

Kuredu Resort Maldives has introduced its own range of spirits.

Just like Kuredu in general exceeds the standard definition of excellent, so too does the resort’s Food and Beverage Manager, Florian Niessing, who is constantly on the lookout for ways to create unique and enjoyable experiences that leave a lasting impression. His newest wrinkle? Aged, small-batch spirits that have stirred not shaken Kuredu’s already lively bar scene.

A rarity in the Maldives and the Indian Ocean, Kuredu takes pride in having its own range of spirits.

Each signature batch of Kuredu Vodka and Kuredu Gin is a single-origin liquid journey, handcrafted by macerating a unique blend of spices that are then infused with high quality spirits. Be sure to try some of the four seducing organic gins and vodkas aged to perfection on Kuredu.

On the whisky front, you can enjoy the rarest two whiskies (UK Blend and American Blend) and three whisky-based liquors (Fire eater (cinnamon), Bee eater (honey) and Cookie eater (Irish cream) within the Indian Ocean, all handcrafted and preciously blended.

Those of you who prefer rum will love the aged spiced rum (12, 15 and 23 years) and the very unique Falernum.

No tropical holiday is complete without good cocktails, so the 15 bespoke aged cocktails available at Sangu, O and Babuna bars will be a delight!

What’s more, there’s great news for those of you who love spirits but wish to abstain from alcohol: meet Wa’La, a range of spirits, found exclusively at Kuredu. Bottled right on the island after blending with pristine Maldivian water, this unique selection adds carefully curated beverages to the offering as a response to the increasing demand for healthier, non-alcoholic drinks.

“You’ve made it all the way to the Maldives in search for a paradise island, so don’t miss out on trying some of Kuredu’s unique spirits to bring about that real tropical feel,” an announcement by the resort read.

Located on a 1,800 metre by 325 metre remote island in the northern atoll of Lhaviyani, Kuredu is accessible by a 35-minute scenic seaplane flight from the main Velana International Airport. This 4.5-star resort has 383 rooms, including beach and water villas, making it the second largest resort in the Maldives.

The island boasts a dive and snorkel centre, a water sports centre, a spa, golf and tennis courses, a kids’ club, and an extensive choice of restaurants and bars. Kuredu guests can also dine in 5.8 Undersea Restaurant at the neighbouring Hurawalhi Maldives resort.

Velassaru Maldives has enhanced the menu of its Turquoise restaurant.

Along with the old favourites, the new menu features healthier options that are lower in calories, high in protein, and nutrient-dense, such as Maldivian Tuna Nicoise Salad, Quinoa and Black Sesame Seed Salad and Thai beef salad.

In 2018, Velassaru unveiled a fresh new look at the Turquoise restaurant.

Following the two-week refurbishment, Turquoise has been transformed into a vibrant and modern all-day dining venue with a warm and airy atmosphere that feels like you have stepped into a chic garden.

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.

Dhigali Maldives has opened a new beach bar.

The new Dhigali Beach Bar is located on the eastern end of the island, and offers exotic cocktails, classic premium wines and beer.

Dhigali sits in the remote Raa atoll and can be reached by a scenic seaplane journey of just 45 minutes from the main Velana International Airport. Alternatively, guests can take a domestic flight to either Ifuru or Dharavandhoo airport, followed by a speedboat ride to the resort — a journey of about 70 minutes.

The island itself is corralled by 20 Beach Bungalows and 33 Deluxe Beach Bungalows to the south, and 62 Beach Villas which line the north and southwestern beaches. Nestled under a canopy of palms, these beach front sanctuaries provide luxurious intimacy, effortlessly marrying the interior and exterior. Outside, guests can spend their days relaxing in the private deck’s day-bed or opt for one of the 21 Beach Villas with Pool which include a private plunge pool overlooking the sparkling Indian Ocean.

Dhigali’s overwater bungalows dot the island’s azure perimeter. Extending from the southeastern side of the island is a jetty hosting 24 Water Villas, each one rising out of the lagoon on stilts. Similarly, from the southeast of the island snakes a further jetty housing 16 larger Lagoon Villas with Pools.

The singular Dhigali Suite is the pride of the island, featuring an opulent master bedroom, open-air bathroom, beachfront infinity pool and wide sundeck. With sublime ocean views and intuitive luxuries, the Dhigali Suite comes with its own bar and personal butler service, offering pure tropical peace.

Dining experiences at Dhigali are innovative and authentic, with the style and atmosphere of each restaurant reflecting the cuisine. There is a particular focus on fresh Asian dishes, including the specialist Asian restaurant Battuta. Capers is the main restaurant, whilst there is also an upscale Deli, all-day dining at Jade, and freshly grilled meats and fish at Faru. At sunset, guests can make their own way to the upper level of Haali sunset bar with a cocktail in hand.

The Dhigali Spa is a green retreat in the middle of the island, featuring daybeds, an outdoor pool and 12 modern, minimalist treatment rooms that cocoon guests in absolute stillness. Therapies offered by the spa draw on indigenous traditions to heal and reenergise the body and mind, while guests have the opportunity to prolong their visit in the steam room and relaxation lounge, or pamper with a pedicure and a manicure.

In addition to PADI-certified diving, snorkelling and a range of water sports, Dhigali offers island hopping adventures to nearby islands to explore local culture. Access to the UNESCO Biosphere Reserve of Hanifaru Bay in the nearby Baa atoll is available, allowing guests to discover the largest seasonal groupings of manta rays, a variety of stunning corals and huge schools of tropical marine life, as well as the opportunity to spot whale sharks.

Kuredu Resort Maldives has announced plans to host exclusive culinary experiences with two world-renowned chefs during the upcoming festive season.

If you are spending this festive season at Kuredu and are a foodie, you will love this piece of culinary news: two internationally-renowned chefs will be at the resort to help you wrap up the year on a high culinary note!

Joining Kuredu for the last few days of 2019 will be the marvellous Stefan Marquardt and Mauro Panebianco.

Marquard, one of Germany’s finest and the funniest chefs, invites you secure your seat on two culinary events where he will be rocking the kitchen for you to have some extraordinary gastronomic fun with Kuredu’s festive backdrop:

• 28th December – A five-course dinner featuring delicacies such as ceviche and teriyaki from Maldivian yellowfin tuna, variations from shellfish and mango-mint salad. The price of USD 99 per person includes wine pairing.
• 30 December – Attend a cooking class at the Beach Shack restaurant given by the visiting celebrity chef. The price of USD 39 includes wine.

Meanwhile, Panebianco, in cooperation with Taittinger Chamapagne, invites you for a fabulous New Year’s Eve dinner. For USD 149 (inclusive of Champagne), pamper your taste buds with smoked goose breast, Black Angus beef steak tartar, risotto, loin of lamb and dessert cappuccino.

Guests can check out the the full menu of these dining experiences and book their table from the recently-launched my.kuredu.com web portal or the Kuredu app.

Located on a 1,800 metre by 325 metre remote island in the northern atoll of Lhaviyani, Kuredu is accessible by a 35-minute scenic seaplane flight from the main Velana International Airport. This 4.5-star resort has 383 rooms, including beach and water villas, making it the second largest resort in the Maldives.

The island boasts a dive and snorkel centre, a water sports centre, a spa, golf and tennis courses, a kids’ club, and an extensive choice of restaurants and bars. Kuredu guests can also dine in 5.8 Undersea Restaurant at the neighbouring Hurawalhi Maldives resort.

W Maldives has announced plans to host a bar takeover with Victoria Chow, a renowned bar owner from Hong Kong .

The Founder and Managing Director of the world’s first nomadic bar, The Woods, will be at W Maldives from November 12-14.

Re-vitalising the “B” in B&F in true W style with bold masterclasses held by Victoria at SIP Bar, Victoria plans on elevating the understanding and appreciation for the craft of spirits; this Forbes Asia 30 under 30 recipient will flaunt her story with a culinary take on cocktails.

Victoria believes in “taking an educated sip”, and together with W Maldives she will ignite an obsessive desire to soak it in, live it up and hit repeat on W’s philosophy of ‘Whatever/Whenever’.

There is a special offer for guests wishing to travel to the Maldives during this period. The ‘Stay.Dine.Fuel.Repeat’ package offers:

• Daily breakfast and dinner at select restaurants
• In-room W Mix Bar
• Complimentary non-motorised activities and snorkelling gear

Guests who purchase the ‘Stay. Dine, Fuel, Repeat’ package during this period will escape to W Maldives, a luxury five-star private island resort setting the stage to fuel guests’ lust for life.

Located 25 minutes by seaplane from the Maldives’ main Velana International Airport, W Maldives is the private island playground for those seeking exclusivity and appreciation of a lifestyle brand that flirts with one’s senses.

The playful personality of the island sparks infinite days above and beneath the ocean in a wonderland of white-sand beaches, turquoise lagoons and breathtaking reefs. Go gourmet at six eateries and bars, where every story starts with endless possibilities to go with the flow from dawn till dusk.