Part of the adventure of an exotic holiday can be the exotic dining that goes with it. First timers to the Maldives will relish the fresh reef fish, local curries and irresistibly fresh tropical fruit. But for longer stays or Maldives aficionado regular visitors, even that can get a bit repetitive. So the top resorts mix it up a bit with some more creative culinary options. When I treat myself to a meal out, I try to choose dishes that I can’t easily make for myself at home (so I avoid the simple dishes and go for the more unusual).
One example of esoteric eatery is LUX North Male Atoll’s Peruvian/Japanese fusion restaurant INTI and their signature dish “ceviche”. Ceviche is a South American dish of marinated seafood (eg. prawn, octopus), but INTI has extended it in fusion style to Wagyu Beef, vegetables and other ingredients. It is served with a range of sauces (eg. chimichu mushroom, rocoto chili spice, corn, beef au jus, huancaina yella chili). And if you have trouble deciding from their extensive selection, you can have a smorgasbord of a tasting platter including such delicacies as:
- · Fish – white fish, tiger milk, raspberry, sorbet
- · Octopus – Peruvian chili, smoked yellow paper sauce
- · Tuna – Nikkei sauce, sesame oil, tuna, cucumber
- · Prawns – Passion fruit sorbet, coconut milk infusion, mango, soft shell crab
- · Salmon – Avocado, red onion, tiger milk
- · Scallop – Orange tiger milk, red onion, yellow chili