Vakkaru Maldives has appointed Chef Bruno Cerdan as its Culinary Director.
Chef Cerdan will lead operations at the six restaurants and bars at the luxury island retreat.
“The property, along with its outstanding dining outlets, is so special and I am excited to be a part of it. I want to bring a unique experience to all of the resort’s guests and working with such a passionate team, I am sure that we can bring these beautiful experiences to life,” Chef Cerdan was quoted in a statement, as saying.
A culinary veteran, Cerdan has enjoyed a career spanning 30 years. He started his profession with the Carlton Hotel in Cannes, where he worked in a two Michelin star restaurant.
Following this, he worked at Moulin de Mougins, which holds three Michelin stars, later moving between London, Toronto and Australia. In Australia, he worked as Executive Chef for the Hotel Windsor Oberoi in Melbourne.
After his stint in Australia, he held a number of posts across New Delhi, Dubai, Bangalore and Colombo.
“I am extremely pleased that Chef Bruno will be joining us at Vakkaru Maldives and I am sure that the team will all welcome him with open arms into the Vakkaru family. I trust that his extensive portfolio of experience will shine as he settles into his new role,” Nicholas Mason, the General Manager at Vakkaru Maldives, said.
A secluded tropical island resort in a UNESCO Biosphere Reserve, Baa atoll, a scenic 30 minutes north of Velana International Airport by seaplane, Vakkaru Maldives offers guests a holistic approach to unassuming luxury and cherishable experiences as you discover the warmth and affection of its people.
Blessed with timeless ocean views, white sandy beaches and nurtured by nature, the resort boasts an extensive selection of accommodation featuring 113 contemporary beach and over water villas and suites with Maldivian rustic charms. Indulgent dining choices from across the world are served in six restaurants and bars, as well as a wine cellar, specialising in global cuisine with Maldivian twist, Italian, Japanese, Southeast Asian as well as luxury beach grill.
Engaging experiences abound for everyone, every day at Vakkaru Maldives with a variety of water sports and excursions await at Splash, two tennis courts and a badminton court at the Sports Fields, recreational activities at Coconut Club, Parrotfish Club for children below 12 years of age, 24/7 overwater gymnasium with personal trainer as well as pampering head to toe treatments at Merana Spa.
Vakkaru Maldives has become the latest addition to Global Hotel Alliance’s (GHA) award-winning DISCOVERY loyalty programme under the curated “Ultratravel Collection” that features premium brand of exceptional hotels and resorts from around the world, hand-picked for the most discerning travellers.
For Vakkaru reservations and general information, please visit vakkarumaldives.com or contact reservations@vakkarumaldives.com.
Grand Park Kodhipparu Maldives has revamped the concept of floating breakfast with a traditional Maldivian twist.
Floating breakfast experiences have become very much the norm now with guests enjoying the Instagramable moment as their breakfast floats across their private pool.
With Grand Park Kodhipparu always looking for new ways to enhance the guests experience, the resort has recently upgraded its floating dining experiences, giving guests an opportunity to dine from the new fleet of Maldivian traditional Dhoni floating tray. In addition to breakfast, guests can enjoy afternoon high tea, served on a floating Dhoni tray.
The service is available for all villas with a private pool. Guests are encouraged to book the service in advance.
Located in North Male Atoll and a 25-minute speedboat ride away from the main Velana International Airport, Grand Park Kodhipparu features a collection of 120 villas, including idyllic beachfront pool villas, breathtaking overwater villas and palatial two-bedroom villas. Sixty-five of the 120 villas come with their own private pools and the five two-bedroom suites feature extensive private terraces.
Designed by world-renowned hospitality design firm Hirsch Bedner Associates, the resort showcases sophisticated architecture, state-of-the-art interior, high ceiling of palm fringed roof, and contemporary exterior with Maldives’ traditional influence of wood and rattan, inventive rustic appeal and inviting peaceful atmosphere. Neutral tones, natural fundamentals and spacious social settings balance the unrivalled beauty of the cobalt sea and tranquility.
Grand Park Kodhipparu offers three restaurants and a pool bar, including the overwater Edge restaurant, which offers a wide selection of international culinary creations, Breeze poolside restaurant and bar, which serves lunch and light bites throughout the day followed by inventive cocktails and fine wines in the night, and the FireDOOR speciality restaurant, which offers grilled meats and fish coupled with the finest wines.
Recreational facilities at the resort include an outdoor swimming pool, gymnasium, sunrise yoga deck, wellness centre with spa and salon treatments, water sports and dive centre, children’s activity centre, and specialty shops.
W Maldives has announced plans to host Fathmath ‘Shaa’ Shaadhnny, the famed Maldivian baker behind Ginger Bakes, for a series of gastronomic experiences in celebration of the upcoming International Women’s Day.
Igniting a full day of women empowerment on March 8, with a focus on sourcing local ingredients into all her baked pastries, Shaa will spark two sweet experiences for all guests to savour. Get ready as she bakes a ‘pop-up’ for breakfast, holds a baking workshop, and sugar coats the whole day through.
Shaa’s love for delicate sugar flour and the magic of yeast giving rise to freshly-baked bread, fuelled with recipes from her grandma’s kitchen, is how this sweet-smelling passion became her business in 2016.
She will be remixing this playful appetite at W Maldives, in six varieties of her personal favourites with a Maldivian twist in each presentation and bite.
This rare island treat will be held with Ilaria Forlani, the award-winning Pastry Chef of W Maldives. Forlani, who is famous for her sushi gelato, ice stones and collaborations with various tourism boards, will rock the night at W Maldives’ Sip Bar with an exclusive dessert for Diva’s night.
With a pink bubbly in one hand and a secret treat in the other, guests can enjoy the night, as Jennifer Dons, the only music curator in the Maldives, spins her tunes throughout the night. Stealing the scene, as she saves you a seat up close and personal, giving you what’s new and next in the world of music.
Escape to W Maldives, the private island playground for those seeking exclusivity and appreciation of a lifestyle brand that flirts with one’s senses, and enjoy “Treats for Two”. This one-day event is also a bonus for in-house Marriott Bonvoy elite members to partake in an afternoon of flour power with the trio of ladies.
Velaa Private Island Maldives’ culinary team has won multiple awards at the prestigious Culinary Olympics.
A culinary team from Velaa Private Island took part in the IKA/Culinary Olympics 2020, held in the German city of Stuttgart from February 14-19.
The team, comprising Executive Chef Gaushan De Silva, Chef Chinthaka Perera, Chef Manoj Primal and Chef Nalaka Gayan won two Golds and eight Silvers at the largest, oldest and most colourful international exhibition of culinary arts.
Organised by the German Chefs Association (VKD), the Culinary Olympics demonstrate the whole spectrum of culinary arts, from Chef’s Table and Restaurant of Nations to Live Carving. The participants are faced with a genuine acid test: they show how concentration, precision and dedication produce creative compositions, every one a work of art in itself.
In order to keep a cool head during the competition, the chefs train intensively – and do so two years before the actual competition. Until finally every movement is perfect and the team members understand each other implicitly.
This year, over 2,000 chefs and patissiers from more than 59 countries faced off in the global culinary competition. At 22 professionally equipped kitchens built especially for the Culinary Olympics, the chefs cooked around 8,000 meals for the visitors over the four days of the competition – setting culinary trends.
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. While discovering the wonders beneath the island’s welcoming waters, guests can learn to dive or simply snorkel the coral rainbow.
With Easter approaching, Mӧvenpick Resort Kuredhivaru Maldives has lined up egg-citing culinary surprises, filling the appetite of young guests with the good old-style egg hunting on the side.
The little piece of paradise in the Indian Ocean whisks its gastronomic heritage to bring anew and fresh food concepts during the Easter season — all of which are available at the different restaurants of the luxury resort.
Bursting with an array of spectacular buffet spread and gourmet delicacies, the bamboo-structured Onu Marche will showcase classic Easter favourites with amazing theme nights; Maldivian Fisherman Night, Spanish-style buffet, Easter special and Jungle Night dinner during the Easter holidays will be the highlight of the weekend.
Indulge in sumptuous lobster and oyster feast for lunch and dinner during Easter at the Latitude 5.5 restaurant. Delectable seafood ala carte menu sets the vibe for a tropical mood — just what you need for an outdoor treat.
Sample the very best culinary experience when you order Bodumas’ six-course Easter menu. Available for dinner, the specially-crafted set menu features the freshest seafood and most tender meats. Pair it with a glass of bubbly from the resort’s stunning cellar offering extensive wine selection from all around the world.
A bite won’t harm if it involves divine chocolates, sweets and treats. You’re in for a treat! Choco-coated Easter eggs won’t go hiding; they are taking centre stage at the Mӧvenpick Coffee and Wine Lounge during the Chocolate Hour from 4-5pm.
Mӧvenpick Resort Kuredhivaru Maldives has gotten it all worked out for the little guest. Little Birds Club will be the little one’s hideout whilst the whole island becomes everyone’s playground with fun-filled Easter activities planned throughout the holiday period.
Nestled on a private island in Noonu atoll, situated in the northern part of the Maldives, Mövenpick Resort Kuredhivaru Maldives promised serene seclusion and tropical tranquility when it opened in November 2018. As Mövenpick Hotels & Resort’s inaugural property in the Maldives, it brought a fresh perspective to the country’s hospitality scene.
The resort is designed in a contemporary style with emphasis on comfortable accommodation and a private yet stimulating resort experience. Every modern convenience is incorporated amidst desert-island luxury, reflecting Mövenpick’s renowned commitment to genuine comforts, delivered exceptionally well.
Everywhere around Mövenpick Resort Kuredhivaru Maldives boats superior indulgence — from 105 spacious villas each complemented with its private pool, well-appointed Little Birds’ Kids Club, stunning Sun Spa, superb gastronomic experiences and luxurious guests amenities to unparalleled under- and over-water adventures.
For reservations, please email: Resort.Kuredhivaru.Reservations@movenpick.com, contact the direct reservations line: +960 400 9010, +960 400 9009, or mobile/WhatsApp: +960 7300880, +960 7300881, +960 7300882.
Milaidhoo Island Maldives continues to arrange extraordinary wining and dining experiences for its guests.
The latest was a degustation dinner held in the inspiring setting of Milaidhoo’s Shoreline Grill, with each course accompanied by a wine from the renowned Chateau Musar of Lebanon.
Guests were guided through the tasting of the wines by Gaston Hochar, the present owner and winemaker of Chateau Musar.
Château Musar was established by his grandfather, Gaston Hochar, in 1930, eventually becoming Lebanon’s top wine producer.
The wines of Chateau Musar are unique expressions from a country with an ancient wine-making culture. The property is located in Ghazir, 15 miles north of Beirut overlooking the Mediterranean, whereas the vineyards themselves are located a long and sometimes dangerous truck journey over the mountains to the east of Beirut in the Bekaa Valley. The vineyards benefit from an altitude of around 1,000 metres and the subsequent cool nights serve to lengthen the crucial ripening process.
Musar wines are unique in that Gaston Hochar blends the varietals only after they have spent three years in barrels and then waits a further four years before releasing the end result. This gives time for each variety to unfold its own character. The wines are extremely long-lived, with the best examples lasting for 20-30 years.
The wines of Chateau Musar are unique in style and flavour and Miladhoo’s guests benefitted from Gaston Hochar’s masterclass speech highlighting the complex and fulfilling character of each wine. The wines — white, red and rose — were especially chosen to complement the degustation menu prepared by Milaidhoo’s chefs.
Dishes included smoked salmon tacos and Lebanese garlic dip accompanied by Chateau Musar Musar Jeune Blanc, Bekaa Valley, Lebanon 2017 and giant prawn ravioli with crustacean foam, paired with Chateau Musar Blanc, Bekaa Valley, Lebanon 2005.
This was followed by Forest mushroom velouté and Chateau Musar Musar Jeune Rose, Bekaa Valley, Lebanon 2016. Za’atar marinated braised quail was paired with Chateau Musar Rose, Bekaa Valley, Lebanon 2004.
Highlight of the dinner was the Sous-vide Tajima full blooded Wagyu Tenderloin with roasted coconut and butternut puree with wild peas, caramelised baby onion and green pepper jus. Glasses of the Chateau Musar Musar Jeune Red, Bekaa Valley, Lebanon 2016 perfectly enhanced the excellence of the Wagyu beef.
The dinner concluded with an assortment of European cheeses accompanied by the guest’s choice of Chateau Musar wines.
Maldivian-owned Milaidhoo Island Maldives opened in November 2016 and is proudly rooted in local island traditions.
Located in the Baa Atoll’s beautiful UNESCO Biosphere Reserve, each of Milaidhoo’ s 50 private villas have been designed by a Maldivian architect with thatched-roof, spacious interiors, generous private pools , and are serviced by dedicated Island Hosts.
The villas are just a short, barefoot stroll away to three world-class restaurants, non-motorised water sports, fitness centre, spa, yoga and magnificent snorkelling and diving.
A 35-minute seaplane flight from Maldives International Airport, Milaidhoo is a member of The Small Luxury Hotels of the World.
Heritance Aarah in Maldives has won the highest number of medals by any Asian hotel at the prestigious IKA Culinary Olympics 2020.
Continuing the winning streak in the culinary sphere, Aitken Spence Hotels’ latest resort in the Maldives brought home four Golds seven Silver and two Bronze medals; marking their third win in the culinary sphere since the opening of the resort mid last year.
Having embarked on the Culinary Olympic journey just months after their previous win at the Culinary Food Expo in September, the eight member team from Heritance Aarah included the Corporate Chef/General Manager for the Maldives Sector Lalith Gunasekera and Executive Chef Amila Silva.
They were assisted by Chef Dimuthu Kumarasinghe, a nine time Gold medallist at at the Culinary Olympics. Chef Kumarasinghe is the Aitken Spence Hotels’ Assistant Vice President for Food and Beverage and Ambassador Heritance Cuisine/Chefs and Culinary Art Development.
Excellence in skill, collective values and expertise of the team, together with sheer hard work, commitment and dedication; along with the spirit of Aitken Spence and the winning attitude, proved to be the prizewinning ingredient for Heritance Aarah.
Held in Stuttgart, Germany from February 14-19, the competition saw over 2,000 chefs from around 59 countries crafting over 7,000 menus to be judged by an elite panel of global chefs from all continents. The competition, acknowledged as the oldest, largest and most diverse international culinary art competition in the globe, is regarded to be amongst the most competitive and challenging battles in the industry.
The Aarah representatives who were amongst the 28-member Sri Lankan delegation not only brought glory and pride to the resort, but also to the Maldives.
“Heritance Aarah has successfully followed the footsteps of its sister properties in Sri Lanka and made a name for itself in the culinary field. Through our distinct identification of unique food culture from the locality as well as from around the world, our kitchen experts have developed flavours and aromas that are exclusive, exceptional and inimitable. As such, the win further reiterates our commitment to curate distinctive dishes that welcome a sensory journey,” Stasshani Jayawardena, Deputy Chairman and Managing Director of Aitken Spence Group, was quoted in a statement, as saying.
“These wins reflect the up and coming talent that we are proud to call them part of our family. Our hope is that they utilise all available resources to better their skillset and together, create memorable holidays to our guests.”
Heritance Aarah, a 150-villa resort, has a Premium All-Inclusive offering, which includes extensive dining options through its six restaurants and five bars.
The resort has fast made a name for itself as a hub for gastronomic fineness amongst its wide clientele from across the world. Introducing a unique food culture to the Maldives’ hospitality industry, Heritance Aarah’s culinary success is owed to its innovative approach and simple food structure.
Located in Raa atoll and accessible from Velana International Airport via a 40-minute seaplane flight, Heritance Aarah boasts 150 villas, six restaurants, five bars, a PADI dive centre and the first of its kind IASO Medi Spa. The resort also provides guests with a range of excursions and curated experiences to choose from.
In addition to Heritance Aarah, the Sri Lankan conglomerate runs five resorts in the Maldives under its Adaaran brand of hotels: Adaaran Club Rannalhi, Adaaran Select Meedhupparu, Adaaran Select Hudhuranfushi and Adaaran Prestige Vadoo.
Hurawalhi Maldives has announced plans to host a series of special culinary experienced with two Michelin-starred Chef Stefan Heilemann at the resort’s 5.8 Undersea Restaurant.
If your taste buds get delirious by the mere thought of savouring dishes cooked by a world-class chef, Hurawalhi is set to add an extra tingle of excitement: on August 4, 5, 10 and 11, the 5.8 Undersea Restaurant will host two Michelin-starred Chef Heilemann.
Heilemann, Executive Chef at the famed Ecco Zürich restaurant in the Atlantis by Giardino, will offer diners the chance to savour fine cuisine, below the ocean.
Said to have the precision of a watchmaker and the curiosity of a biologist, Heilemann promises daring lunch and dinner set menus that are bound to dazzle and delight, with the world’s largest all-glass undersea restaurant being the cherry on top of this remarkable dining experience.
Treat your palate to an explosion of Michelin-recognised flavours, brought to you by Chef Heilemann, a culinary Wunderkind, for a limited time this August.
5.8 Undersea Restaurant only seats 10 couples, so be sure to make a reservation well ahead of time.
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.
Mövenpick Hotels & Resorts has brewed up an imaginative menu of coffee-infused dishes with the launch of its latest global culinary initiative: Coffee Cuisine, a dash of barista magic.
The brand, which has been roasting its own premium coffees for more than 50 years, has taken its blending expertise to new aromatic heights. Mövenpick is conjuring up culinary creations that are literally ‘full of beans’, available at select Mövenpick restaurants worldwide starting in March.
“Our Coffee Cuisine menu celebrates the best of Mövenpick’s famous culinary expertise. Our Mövenpick experts bring together our premium coffee, favoured by connoisseurs globally, with classic dishes prepared by our team of talented chefs, and then a little ‘abracadabra’ is added into the mix, courtesy of our master barista,” Jochen Krautheim, Brand Manager at Mövenpick Hotels & Resorts, was quoted in a statement, as saying.
From smoked salmon tartare imbued with fragrant coffee oil and tuna poke enlivened with caramel and an indulgent avocado coffee cream, to an espresso-enhanced aromatic beef mignon, every dish has an ingenious touch of coffee sparkle, thanks to the expertise of Mövenpick’s Chief Barista Kevin Mohler.
“Mövenpick’s superior blends are served daily in hotels and resorts globally, and they can now be experienced like never before. Whether guests are coffee aficionados or not, they will be surprised at how subtle espresso-inspired oils, creams, rubs, emulsions and cold brews transform even the most traditional dishes,” Kevin Mohler, Chief Barista at Mövenpick Fine Foods, said.
Mövenpick and great coffee are synonymous. The brand’s classic ‘Der Himmlische’ (the heavenly’) blend is made from 100% Arabica beans and has a perfectly balanced, rich flavour with a full-bodied aroma, and has been a household name for over five decades.
Today, an extensive range of blends and roasts are available to purchase as beans, grounds or coffee capsules. Guests at Mövenpick restaurants around the world can enjoy the variety in the form of a cappuccino, espresso, latte, or any coffee beverage they choose.
The exciting new Coffee Cuisine menu uses several Mövenpick coffee varieties as exceptional flavour-enhancing ingredients in delectable dishes, including:
Smoked salmon tartare: with coffee oil and a mini baked potato
Fresh spring rolls: with scampi, vegetables and cold-brew espresso dressing
Salmon sashimi: with flamed-off coffee beans and blackberry soy sauce
Tuna poke: with avocado coffee cream, sweet potato cakes and sprout salad
Lamb loin: with coffee and herb rub, chili new potatoes, tarragon mustard and salad
Duo of beef: beef mignon with espresso, celery and edelweiss purée
Spring cassoulet: chicken, cappuccino emulsion, couscous, Meaux mustard and vegetables
Small puff-pastry slice ‘opéra’ style: puff pastry, Mövenpick Ice Cream Espresso Croquant and espresso
The barista magic has reached the Maldives too, as guests of Mӧvenpick Resort Kuredhivaru Maldives can now indulge into the coffee infusion at the resort’s Bodumas restaurant.
Nestled on a private island in Noonu atoll, situated in the northern part of the Maldives, Mövenpick Resort Kuredhivaru Maldives promised serene seclusion and tropical tranquility when it opened in November 2018. As Mövenpick Hotels & Resort’s inaugural property in the Maldives, it brought a fresh perspective to the country’s hospitality scene.
The resort is designed in a contemporary style with emphasis on comfortable accommodation and a private yet stimulating resort experience. Every modern convenience is incorporated amidst desert-island luxury, reflecting Mövenpick’s renowned commitment to genuine comforts, delivered exceptionally well.
Everywhere around Mövenpick Resort Kuredhivaru Maldives boats superior indulgence — from 105 spacious villas each complemented with its private pool, well-appointed Little Birds’ Kids Club, stunning Sun Spa, superb gastronomic experiences and luxurious guests amenities to unparalleled under- and over-water adventures.
For reservations, please email: Resort.Kuredhivaru.Reservations@movenpick.com, contact the direct reservations line: +960 400 9010, +960 400 9009, or mobile/WhatsApp: +960 7300880, +960 7300881, +960 7300882.
Hideaway Beach Resort & Spa has appointed Ingo Möller as its Executive Chef.
Originally from Berlin, Germany, Ingo is bringing over 25 years of culinary experience to the Hideaway team.
Inspired by mouth-watering home cooked delights from his mother and older sister since an early age, becoming a chef was an obvious career choice for Ingo. Leaving Germany to expand his horizons, Ingo travelled to India and Vietnam and has been dropping in and out of the Maldives since 2008.
Working overseas, Ingo learnt to be innovative in the kitchen and widened his skills and understanding of contemporary and fine dining Asian cuisine. Dessert lovers will appreciate his former experience as Pastry Chef at Restaurant Margaux, with its Michelin Star.
Countless recipes later, Ingo is now sharing his passion and creations with guests as Executive Chef at Hideaway. Since joining, he has wowed and impressed the resort’s guests with his culinary delights.
“We are also pleased to announce that Ingo is developing a range of vegan dishes that will be added to our menus,” an announcement by the resort read.
“Make sure you taste some of Ingo dishes during your next visit to the Maldives at Hideaway Beach Resort & Spa.”
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.
For reservation and queries, please contact reservations@hideawaybeachmaldives.com or visit the resort’s website: www.hideawaybeachmaldives.com.
Amilla Maldives Resort & Residences has welcomed back to the Maldives Executive Chef Mickaël Farina; one of the most talented and energetic young chefs in the region.
Since the age of 11, Mickaël, (who hails from Provence, France), knew he was going to become a chef – and even which culinary school he wanted to go to. Following training at the Relais & Châteaux Michelin-starred restaurant in Montargis, France, he felt the call of international adventures. Mickaël become one of the youngest Sous Chef in Sydney at just 20, worked under two Michelin-star French chefs in Perth and became Head Chef by 23 at The Landing restaurant in Wanaka, New Zealand.
Relishing an even bigger challenge, Mickaël then departed for first time to the Maldives to become resort Sous Chef at COMO Cocoa Island Maldives (where he helped the resort achieve a rating as 6th best hotel in the world on TripAdvisor).
At 25, he transferred to Kandolhu Maldives to become Executive Chef, where he led a kitchen team of over 40 and created his first Maldives-inspired cookbook/photography book, HIHsaaKURUN.
Mickaël, who describes himself as “born curious”, has visited over 25 resorts in the Maldives and more than 50 countries; dining at over 100 Michelin-starred restaurants as part of his international culinary explorations and taking an apprenticeship at a Michelin-starred restaurant in Brazil.
In 2018, Mickaël reached the regional final of the San Pellegrino Young Chef contest in Singapore, and has recently cooked for a UNESCO gastronomy charity in Japan and worked on multiple ‘four hands dinners’ at some of the top restaurants in Paris, New Delhi and Colombo.
Mickaël, soon to be 30, says: “I started working on a restaurant project back in my home country last year but quickly realised that I belong at a five-star hotel. So after a few months, I started to look for my next challenge.”
Coming from a multi-cultural family, he always felt at home overseas — Michaël’s father is Sardinian, his grandmother grew up in Catalan, his great-grandfather was Vietnamese and great-grandmother was a French colonial living in Algeria.
“After various interviews in Turkey, Morocco, Bali, Thailand and the Seychelles — as well as some trials at a Mauritius Sofitel and even for Google in Paris (amongst other countries), I realised that nothing beats the standards of the hotels in the Maldives, their budgets, team, clientele and top-level set-ups,” Mickaël says.
The Maldives was clearly calling Mickaël back.
Amilla’s General Manager, Jason Kruse, and wife Victoria (the resort’s Sustainability Manger), had heard of Mickaël while they were all working in previous roles for the same hotel group — Universal Resorts Maldives — a few years ago. Jason, who joined Amilla last year, was the Maldives’ longest-serving General Manager at Universal’s Kurumba resort whilst Mickaël was leading the kitchen at Kandolhu in the adjacent atoll at the same time.
“The day I was informed about the opening for an Executive Chef at Amilla Maldives, my heart skipped a beat. I knew it was the job I wanted, and I’m thrilled that I got it. I guess I wasn’t done with the Maldives,” says Mickaël.
“Amilla is definitely the next big career step I was looking for. Amilla has an amazing set-up and team. It’s a real pleasure to join Jason and Victoria Kruse here. I’m excited to be at Amilla for the long-term; building upon my culinary reputation and elevating the kitchen to even higher levels, step by step. It is going to take time to fulfil all my goals, I now have enough Maldives experience to know this, but it’s an extremely exciting prospect. We are building upon some already-proven concepts such as sushi and teppanyaki but we’re also planning on introducing some new concepts to the Maldives as well.”
Some of the cornerstones of Amilla’s new culinary overhaul are the pioneering Wellness Your Way, Homegrown@Amilla and Homemade@Amilla concepts.
“We have big plans for producing products in-house (both homemade and from our garden) and also for our new Wellness Your Way program we’re developing a lot of plant-based recipes and dishes catering to ‘eating lifestyles’ in our regular menus; for guests with dietary preferences such as keto, low-lectin and paleo,” explains Mickaël.
Mickaël also has ambitions for ‘Feeling Koi’, Amilla’s award-winning signature restaurant.
“We’re unveiling ‘Izakaya’, which is mixed type of cuisine that’s usually served in bars accompanied by drinks, rather like Spanish tapas. I’d like ‘Feeling Koi’ to become known as an ‘Island Isakaya’,” says Mickaël.
“With our new menu, the idea is to pay tribute to Japanese cuisine, but also use local products to create some inspirational new flavours. You’ll be able to recognise small influences from other countries, such as the Maldives and France”.
The Island Izakaya menu will be separated into different categories — sakana, sashimi, kushikatsu, konro, yakitori and desserts — and there will be drinks pairings available for each dish.
“We’ll encourage guests to share dishes, in order to respect the essence of Izakaya” explains Mickaël.
It looks like Mickaël and Amilla’s new executive team is injecting all kinds of thrilling new concepts and ideas into the avant-garde resort. Expect a host of innovations and world-class concepts to follow over the coming months.
“I’m back in action and embracing my biggest challenge yet. My batteries are fully recharged, and I’m looking forward to welcoming back all our repeat guests as well as new guests to share all the new goodies the culinary team and myself are developing,” says Mickaël.
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 relaxed vibe and beautiful setting of Innahura Maldives Resort make it the perfect destination for those wanting a care-free holiday in the Maldives. The resort works hard to make your stay as easy and relaxing as possible and are always working on ways to improve your experience.
With that in mind, guests at Innahura can now enjoy island delivery to their room.
Freshly made pizzas, which can be ordered by phone or from Ohlu bar, available from 4-11pm, are made with the freshest ingredients by the resort’s talented team. The pizza delivery service is perfect for those who fancy something a little different for a night-in, or perhaps wanting to offer the kids a treat whilst you head to the spa.
Guests can also enjoy wine delivery service, ideal for those in villa night-caps or just to enjoy as you watch the sunset from your deck.
What’s more, combining the wine and pizza delivery service will see you save 25 per cent on the total bill.
Located in the northern Lhaviyani atoll, Innahura boasts 78 Beach Bungalows complemented by an overwater bar, main bar and a wholesome buffet style beachfront restaurant. A getaway for the unpretentious and fun loving, whether young or naturally young at heart. The 78 bungalows that line the island’s beach are perfect for honeymooners, families planning a long overdue get-together, and anyone who fancies a week or two living the good, easy life with as much or as little to do as one’s heart desires.
The wonderful thing about Innahura is that its riches don’t end with beaches – plenty of events and activities are at your fingertips, all with a Maldivian twist to them. Appreciate this beautiful country, its culture and its people through authentic experiences and spontaneous moments.
‘Here, Life is Easy’, Innahura’s approach is a cost-effective option for travellers to the Maldives who want a laid-back holiday. A fun and easy atmosphere with a touch of local Maldivian flavours and minimal fuss encapsulates Innahura’s approach to getaways and the resorts purposefully crafted all-inclusive approach, AI Easy. The AI Easy programme is an affordable package which guests can enhance with additional purchases at any time with their favourite drinks, snacks, experiences and activities.
The Ritz-Carlton has appointed Nishantha Parana as Executive Chef (pre-opening) for The Ritz-Carlton Maldives Fari Islands, the upcoming debut hotel in Maldives by Marriott International’s flagship luxury brand.
Nishantha, who commenced his new assignment with The Ritz-Carlton Maldives on April 1, hails from a culinary family in Sri Lanka, and has garnered over 30 years of diverse culinary experience at top hotels and resorts in the Maldives, Oman and Sri Lanka.
Most recently, Nishantha served as the Culinary Director for The Small Maldives Island Co., looking after the culinary operations of Amilla Fushi and Finolhu resorts.
Nishantha started his career at the age of 22 in his native Sri Lanka, where he worked at Ramada Renaissance and Hilton Colombo before moving to Oman to work at Salalah Holiday Inn.
In 1996, Nishantha landed in the Maldives, joining Baros Maldives, where he worked as the acting Executive Chef for over a year. He was responsible for the resort’s four dining outlets, including the staff kitchen.
Since then, Nishantha has continuously enjoyed successful stints in the Maldives. He held various senior leadership roles in the pre-opening team of Maldives Hilton Rangali Island (now Conrad Maldives Rangali Island), followed by seven years at Huvafen Fushi Maldives and another year at Jumeirah Vittaveli.
He returned to Sri Lanka in 2013 to consult with a catering establishment at Water’s Edge in Sri Lankan capital Colombo.
Nishantha was delighted to return to the hotel industry in 2014 to work for the ultra-luxury, all-villa One&Only Reethi Rah resort in the Maldives, where he led a team of over 100 chefs to create memorable culinary experiences for high-end clientele.
“A three-decade-long career in the culinary world, Nishantha’s extensive knowledge in culinary arts and infused local touch will give The Ritz-Carlton Maldives’ elite guests a truly unforgettable dining experience,” an announcement read.
Located in North Male Atoll, The Ritz-Carlton Maldives Fari Islands will be part of Rah Falhu Huraa lagoon development, a lively integrated Marina Village and Resort Destination with world-class luxury living and recreation facilities.
Stretching over four islands, The Ritz-Carlton Maldives Fari Islands will feature a collection of 100 island and overwater villas. The resort’s five food and beverage options, distributed throughout the four islands, will offer guests all-day dining along with Italian, Chinese and Japanese teppanyaki specialties. Uniquely designed facilities include an experiential Kids Club, Recreation Club and Spa.
The Ritz-Carlton Maldives Fari Islands is 50 minutes away from the Maldives main Velana International Airport by speedboat and 10 minutes by seaplane.
Part of Marriott International, the iconic Ritz-Carlton has 101 luxury hotels and resorts in 30 countries and territories with 27,650 rooms.
Marriott already runs five resorts in the Maldives, including The St. Regis Maldives Vommuli Resort, Sheraton Maldives Full Moon Resort and Spa, W Maldives, The Westin Maldives Miriandhoo Resort and the JW Marriott Maldives Resort and Spa.
Looking beyond immediate restrictions to sustainable travel news for 2021, much-loved Maldivian eco-resort Gili Lankanfushi is set to introduce a new ‘Powered by Plants’ package; a series of plant-based offerings and nature-based experiences to continue to strive to reduce the resort’s impact on the planet, and further facilitate responsible travellers in honouring their natural surroundings.
A recent survey from Original Travel on post-coronavirus travel showed that 30 per cent of respondents will want to travel more sustainably once restrictions are lifted and McKinsey’s report on luxury consumption post-crisis anticipates an intensified desire for more responsible consumption amongst luxury consumers.
Arriving at the resort, guests will settle into their villa with sweet vegan treats, feather and wool-free bedding and a complimentary bottle of reef-safe Australian gold botanic sunscreen so they can take a dip in the crystal clear ocean safe in the knowledge that they are protecting the surrounding eco-system.
Located in the languid waters of the North Male Atoll, just a 20-minute speedboat ride from Male, the resort’s 45 villas offer open-air living spaces, roof terraces and private decks with direct access to the lagoon below.
Its furnishings are inspired by the island and made by skilled craftsman using upcycled materials such as bed frames made from recycled teakwood and lampshades handwoven with recycled wire mesh to feature fish and sea turtles.
Whether its breakfast, lunch or dinner, guests will be treated to colourful and balanced plant-based menus, drawing inspiration from Maldivian culinary traditions and carefully crafted by Gili Lankanfushi’s executive chef Hari Govindaraj using organic herbs, vegetables and fruits lovingly grown in the resort’s very own organic garden without using harmful pesticides. Signature dishes include; Aloe Vera & Beetroot Tartar with Arugula and Seared Radish & Spinach Cannelloni.
All of the resort’s food waste will be processed in an advanced rocket composter, producing natural fertiliser which will continue to nurture the island’s extensive organic garden.
Nature-based days will begin with intention as guests will enjoy a private vinyasa flow yoga class on the beach before accompanying a local marine biologist on a guided snorkelling session, learning about Gili Lankanfushi’s pioneering Coral Lines Project which provides a nursery environment for new corals to grow, bolstering the house reef and monitoring survival types across coral genotypes.
The island’s dedicated marine biology team monitor the health and biodiversity of the ecosystems, measure light intensity and sea temperature, whilst also identifying and tracking manta ray and turtle populations, to educate guests about the underwater world through the guided trips.
They will also offer a new programme of additional lectures at their dedicated research centre, Gili Veshi.
For those eager to try their hand at a new skill to take home, there is the opportunity to learn plant-based tricks of the trade from Chef Hari in a private Gili Vegan Cooking Class where guests will prepare Maldivian curries, juices and smoothies using fresh ingredients found in the gardens.
After a full day of outdoor pursuits, guests can retreat to the blissfully secluded Meera Spa and enjoy a holistic and healing treatment using cruelty-free vegan products such as Voya’s ‘Serenergise’ body oil and ‘Feel the Heat’ warming gel to rejuvenate the body.
Powered by Plants at Gili Lankanfushi starts from $4,285 for five nights’ accommodation including all meals during the stay from Chef Hari’s plant based menus, plant-based in-room amenities, a Gili Vegan Cooking Class, a private dinner under the stars, a 60 minute treatment of choice, a private vinyasa flow yoga class, a guided snorkel with a marine biologist, and domestic transfers.
As part of Kuredu’s ongoing commitment to sustainability and looking after the environment, the resort is offering Sea Change wine as part of its Kuredu Wine Tour and within the Sangu Wine Cellar List.
Sea Change is an environmental wine concept by ’10 International’, a socially conscious family run wine business.
The concept was launched in response to the huge environmental challenges facing the world’s oceans due to plastic pollution, with the aim to help tackle this global issue by way of generating and donation of funds to key ocean and marine based charities and environmental projects.
The range consists of 3 IGP quality French wines: a white, Sauvignon Blanc; a Provence style Syrah Rosé; and a red, Merlot. They are all produced by Châteaux Canet in Languedoc which is managed according to the guidelines of sustainable viticulture.
Packaging of the product is kept to a minimum. The lightweight bottles are made from 85 per cent recycled glass with no plastic used in the finished product. Labels are made from 15 per cent grape waste and the remaining raw materials are from FSC certified forests. The corks are biodegradable, being made from biopolymers derived from sugar cane.
“Here at Kuredu we are surrounded by beautiful lagoons and the endless blues of the Indian Ocean, where divers and snorkelers delight in seeing the abundant marine life of our surrounding coral reefs and we are very aware of how precious this environment is,” an announcement read.
“Sea Change wines, along with our many other conservation endeavours will help us do all we can to protect the ocean and creatures living there, not only for future generations but for the health of our planet as a whole.”
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.
Kuredu remains closed due to the travel restrictions imposed by the Maldives as well as countries around the world to contain the coronavirus pandemic. For more information and future bookings, please contact info@kuredu.com.
Pristine white beaches, crystal clear waters and a sense of romance are the lucky charms which naturally catapult the Maldives to the top of most people’s holiday destination list.
In recent times, the Maldives has also become a hotspot for gastronomers and couples alike, boasting some of the world’s best restaurants and unforgettable dining experiences.
From dining below the surface of the sea to dramatic mid-ocean feasts on floating platforms to romantic dinners under the cosmos on secluded sandbanks, there are numerous options — all paired with impeccable service.
These dining experiences are perfect for couples who share a love for food — whether it is to celebrate a special occasion, surprise your significant other or merely enjoy each other’s company in the presence of excellent food.
Undersea restaurants
Dining under the water is a rising trend in Maldives that enables people to enjoy an excellent meal surrounded by spectacular views, simultaneously.
Luxury underwater restaurants offer some of the most exceptional and unique dining experiences the world has to offer, and Maldives has a handful of them in store for you.
This is a must for making your honeymoon or romantic getaway an affair to remember.
Sandbank dinners
Dining on a sandbank under the stars sounds like a once-in-a-lifetime opportunity. If you are seeking the ultimate escape with your loved one, this is it.
Check with the resort you are staying at and see if they have this on offer – it takes just a few minutes to travel by speedboat, and you can make it just in time for that magnificent sunset.
Private destination dinners
Apart from hosting some of the best restaurants on shore, some resorts also offer couples the opportunity for a private getaway to a nearby sandbank or island, where you can enjoy great food served by your own private chef.
Floating platform dinners
For couples looking to take a break from the resort life but not looking to go further, a private dinner under the stars while sipping champagne on a private floating platform seems ideal.
Many resorts have these unique decks whether you want to occupy it for breakfast, lunch or dinner.
Floating breakfasts
Are you and your significant other more of breakfast people? Have you ever wanted to start your day in style and indulge in a fantastic breakfast spread while lounging in the comfort of your own pool?
Well, this is also something you can do while you enjoy your stay in Maldives!
Gourmet picnics
Whether couples want a picnic by the beach or in seclusion on a sandbank, it is something you can enjoy, complete with lanterns, candles, sandy seats and of course, delicious bite-sized food or even a meal if you prefer it.
These are just some of the dining experiences couples can experience in Maldives; there is so much more to choose from. Make your tropical holiday one to remember!
The essence of Maldivian cuisine lies in the beauty of the culture in welcoming everyone to come in and have a taste. Almost every island has at least small tea shops, but most importantly, you will never run out of options because of the warm hospitality.
That being said, it is important to note that there are a myriad of specialties and variations from island to island alone than what usually lies on the surface. Essentially, the key ingredients and taste remain the same.
Addu Bon’di is made of sweetened coconut, jasmine/rose water and sugar (sometimes Dhiyaa hakuru or processed palm toddy is used too). It is a very popular delicacy which has a distinctive fragrance and is usually consumed as a snack; it can be had as a dessert too.
Naroh Falidha is a dessert made with breadfruit and flavoured with jasmine water and Dhiyaa hakuru. It is not commonly known among most Maldivians, but for the ones who are aware of this unique dessert, it can be referred to as the “Maldivian Doughnut”, owing to its resemblance to doughnuts.
Golha (gulha) Riha, fish ball curry, is a signature dish of Laamu atoll. It is made by rolling the flesh of reef fish into small balls. Dhivehi havaadhu (Maldivian curry paste), is typically used to flavour this dish along with flavourful herbs and spicy scotch bonnets. It is usually served alongside rice or Roshi (Maldivian flatbread).
Muran’ga Baiy, or Moringa Rice, is one of the most special dishes available in Laamu atoll. This rice dish is commonly served with Rihaakuru (fish paste), onion, chilli and lemon, while some prefer to have it with Garudhiya (fish broth), Fihunu mas (grilled fish) and rice. It is up for experimenting to your heart’s desire.
Kulhudhuffushi in Haa Dhaalu atoll has a long held tradition of their own; visitors get a unique kind of edible gift to take back home. Haalu Folhi is a thin, almost transparent crepe-like local delicacy made with a few simple ingredients; water, rice, egg and sugar. It has a long shelf-life and can be enjoyed with milk or by itself. Locals and tourists alike wish to have a taste of this Maldivian treat at least once during their visit.
Not just Haalu Folhi, Kulhudhuffushi is also known for Masbon’di, a specialty dish made from ground rice, fish and fragrant spices, which are rolled into balls, wrapped in leaves and then baked to perfection. This is a dish popular during Eid celebrations.
The most widely used part of the Kashikeyo (screwpine) plant is its fruit. It has an aromatic taste, and can be used to make different desserts including the increasingly popular cake. In Eydhafushi island of Baa atoll, Kashikeyo Foah is made by slicing and cooking the fruit into pulp. After adding sugar, jasmine water and scraped young coconut, it is cooked further. A bit of corn flour is then added to the mixture and heated until it forms a dough. When it cools down, it is moulded into small balls the size of Foah (betel nuts), hence the name.
Ruku Raa (fresh palm toddy) is collected using Raa Ban’dhi (specially made collecting pots) and left overnight to fill after the Raaveriyya (toddy tapper) carefully cuts a flower of the coconut palm tree and wraps it with leaves of screw-pine. Ruku Raa is a sweet non-alcoholic drink which is used in various forms. By heating it, Dhiyaa Hakuru (processed palm toddy) is made and by further cooking this, a creamy paste known as Karu Hakuru is produced. These can be consumed with rice or even chapati.
Any tourist staying in an inhabited island should definitely take advantage of the opportunity to witness the preparation and try authentic local food.
Amilla Maldives is renowned for constantly innovating, and the temporary shutdown due to the current coronavirus pandemic offered the luxury resort an incredible opportunity to ring in the changes without disturbing a single guest.
As such, the Amilla islanders have been busy making a host of useful, quirky and playful additions to the island, including relocating the main bar to the beach of this Baa Atoll paradise. ‘Baa Baa Bar’ now stands on the soft white coral sand on the western side of the island.
The reason for the move is that a number of guests commented how they would like to be able to enjoy a sundowner right on the beach with the sand between their toes as they watch the sun dipping into the ocean. Their wish was Amilla’s command, and so the islanders set to work on Baa Baa Bar.
The sides of the stylish new bar are completely open, so that guests can either enjoy uninterrupted views of the ocean from indoors or take a drink outside to enjoy on the beach, accompanied by the glorious sunset views. One of the highlights of Baa Baa Bar’s menus is the Sunset Hour Martinis every Saturday from 7-8pm.
This special menu was created especially for Baa Baa Bar and includes delicious temptations such as a Rosemary Martini with a fresh sprig from Amilla’s organic garden and ‘Homemade@Amilla’ Rosemary Simple Syrup, or the Oishi Oishi Martini with exotic butterfly pea flowers and Butterfly Pea Flower Simple Syrup.
Guests can also enjoy a range of craft cocktails such as the Sloe Summer (with homemade sloe gin) and a selection of ‘Living Cocktails’ which feature live probiotic cultures or are fermented for their health benefits, such as Amilla’s homemade lacto-fermented ‘living lemonade’, kombucha and tepache.
Guests can even join a cocktail masterclass to learn how to make some cocktails at home for themselves. Fine wines, probiotic sodas, teas and premium beers complete Baa Baa Bar’s beverage line-up.
Baa Baa Bar also offers an enticing post-dinner menu to suit every mood. Night owls can enjoy signature cocktails or a delicious sweet treat such as coconut cheesecake, while those turning in for the night can sip on a sleep tonic such as golden milk with turmeric or Ayurvedic ashwaganda (winter cherry) tea.
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 has put the Maldives on the map as a destination not just for couples, but for families and friends.
A brand-new dining venue has been created at Amilla Maldives Resort and Residences, aimed at feeding guests’ souls.
Whatever the definition of that means to guests, they will be able to find something to delight and nourish them, from immunity-boosting juices to classic comfort food like slow-cooked chicken broth.
The Amilla islanders created Chill’d alongside many other exciting new projects while the resort was temporarily closed due to the ongoing coronavirus pandemic. The resort officially reopens in October but private stay guests arriving from this month onwards can have a sneak preview.
Chill’d is — as the name suggests — a laid-back and breezy affair by the main pool. The pavilion is open on three sides so guests can admire the tropical views in practically every direction. Guests can kick back and relax at Chill’d while digging their toes into the traditional Maldivian sand floor or take their order with them to enjoy metres away on the beach.
The menu has been carefully crafted to nourish guests’ bodies, minds and souls, as well as to showcase some highlights of Amilla’s pioneering Wellness Your Way (WYW) concept.
The WYW initiative is aimed at ensuring every guest, no matter what their dietary preference or ‘eating lifestyle’ is, will be able to easily find an abundance of cuisine and drinks they can enjoy. From low carb to vegan, guests will always be able to find a huge variety of options at Amilla to suit their preferences, whatever they may be.
The café also champions Amilla’s Homegrow@Amilla and Homemade@Amilla programmes, which strive to grow and create the freshest of ingredients right there on the island.
Popular comfort food has not been overlooked either — and free daily ice cream is available for everyone between the hours of 2-4pm every single day.
One of the most unique and distinctive elements of the menu is an extremely extensive array of fresh juices, smoothies, homemade sodas and kombucha.
They include delicious ingredients that not only taste fantastic but also help support guests’ dietary and wellness goals, such as immunity-boosting juices or low carb pick-me-ups. The ‘Kombucha and More’ range of homemade sodas provide a probiotic boost, such as fresh ginger and lemon peel Earl Grey kombucha, or living lemonade, which is lacto-fermented with whey produced from the island’s homemade yoghurt.
Highlights of the cuisine include delicious vegetarian summer rolls, trio of maki and a vast array of ‘Sandwiches Your Way’, made on Amilla’s homemade low carb bread, sourdough, vegan flaxseed roll, rye bread, pitta or traditional fluffy white sandwich bread.
The ‘Salads Your Way’ are equally enticing. Guests can choose between a huge array of vegetables including crunchy, fresh greens grown on the island such as mizuna, purslane, kulha fila greens and topped with delicious ingredients such as avocado, halloumi and smoked salmon.
For Amilla, the definition of contemporary luxury hospitality has to include catering to the wellness and dietary demands of today’s guests.
The islanders have now created an even more sustainable and healthy addition for the island, guided by their ethos of conscious luxury, bespoke service and playful experiences.
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 has put the Maldives on the map as a destination not just for couples, but for families and friends.
Lily Beach Resort & Spa, Maldives has been voted as the top all-inclusive resort in Asia and ranked the 11th all-inclusive resort in the world at the 2020 TripAdvisor Travellers’ Choice Awards.
Every year, TripAdvisor pulls together all the reviews and ratings that travellers share from across the globe — and use that info to spotlight the very best. The Travellers’ Choice Awards celebrates the ‘Best of the Best’ among them.
With this year’s win, Lily Beach Resort has been voted the leading all-inclusive destination for three consecutive years.
Located on the private island of Huvahendhoo in South Ari Atoll, Lily Beach Resort and Spa is recognised as the leading five-star, all-inclusive resort in the Maldives and Asia, in a testament to the appeal of its unique and elevated concept of “Affordable Luxury”.
With its extensive Platinum Plan, the resort continues to reinvent culinary offerings to stay abreast of trends in dining experiences, beverages and presentation.
The island enjoys a renowned character for its pristine beaches, lush tropical vegetation and the unspoilt house-reef just few metres away from the shore.
