Coconut is the classic tropical ingredient. It’s a part of the classic Maldivian breakfast, mas huni. One of my fav breakfasts are yogurt and Joali’s serves a sterling version. Its richness and natural coconut flavour largely coming from the fact that it is made from real coconut milk.
A number of resorts offer breakfast in a boat, but I think Fushifaru is the only resort that offers breakfast in a boat (thanks Paola). A number of resort offer breakfast in the pool, but again Fushifaru seems to be the first to offer breakfast in a boat in the pool. And not just any boat, but a charmingly stylish traditional dhoni.
Whatever floats your boat (that certainly does).
Happy Egg Day. Obviously, not Easter, but the national holiday to celebrate all things EGGY. I love me my breakfasts. Lori often remarks that I don’t just eat breakfast, I eat Breakfast #1, Breakfast #2, and then I top it all off with Breakfast Dessert. I also thorough savour the delicately rich flavour of truffle. So LUX North Male Atoll’s Truffle Egg Croissant was a treat for me.
A resort buffet staple are a selection of some nutty bits in the form of muesli or granola for topping ones yogurt. As a bit of a breakfast condiment, it’s not an item with lots of variety…except at Joali. They set out an entire table filled with bowls of nuts and dried fruits of every type imaginable. Aside from people who are just very particular about their legumes, the obvious beneficiaries were the growing number of vegans in the world. Often making do with the scraps of selection, a Joali they have a banquet of choice for one of the few sources of protein in their diet.
The art of the meal.
Quite possibly the most luxurious breakfast in the world. One of the most extraordinary dining experiences in the world for starters. But to have the Hurawalhi 5.8 restaurant all to yourself as the sunshine starts to stir the underwater life must certainly be hard to be beat for breakfast. The cost is just as extravagant at $1,500, but some people pay that for a single bottle of wine.
- “The breakfast itself is built around healthy staples that include fresh pressed juice, assorted pastries and exotic cut fruits, with Executive Chef Warren Moore stepping up the game with creative dishes such as quinoa breakfast salad with fluid gels, mango, beetroot and pea finished with edamame beans, carrot and wild berries, while the seafood trilogy platter boasts oysters, beluga caviar, smoked salmon and cream cheese, and the absolutely amazing truffle omelette with saffron and activated charcoal served with sautéed stuffed mushrooms in a mushroom sand saffron truffle jus. Fun fact: the omelette takes a whopping three hours to make!”
We always did our family snorkels first thing in the morning. The water was clearest (before the warming air started to stir it and the water a bit). But at Hurawalhi, you can have your underwater adventure WITH your breakfast.
The main rival to eggs benedict for breakfast luxury is steak and eggs. More of an American staple, you don’t find it that often on European menus. So I was delighted to find Cocoon’s Steak and Egg Station at their breakfast buffer. Quite nice cuts of beef grilled to your liking along with your choice of egg accompaniment (I tend to prefer scrambled with my steak and a bit of ketchup, which they also had at hand).
I am the Egg Man. Well, the “Eggs Benedict” Man. And if I keep eating rich eggs benedict for breakfast, I will soon be the walrus too. Eggs Benedict Day today (yes, seriously, there is a day for this) and a chance to call out the ultimate luxury breakfast for the ultimate luxury destination – eggs benedict. I’ve had eggs benedict at fine hotels around the world. Velaa shows how little accents can turn something conventional to something exceptional with a special touch. In their case, a sliver of black truffle on top. I have had this breakfast dish at some of the finest hotels around the world, and this one was the most impressive (not even accounting for the bonus of eating it with warm sand between my toes, the sun low over the mill pond still ocean and the palms trees swaying languidly overhead).
In honor of this eggs-ellent day, I’ve added the tag “Eggs” to the site.
Quite possibly the most distinctively traditional Maldivian dish you will find at a resort is the breakfast staple – Mas-huni. It is a delicate blend of fresh reef-caught tuna mixed with coconut, onion and a touch of chillies served on a light, thin flatbread (called “roshi”). It is light, healthy with both the tropical flavour tinged with coconut and a touch of piquancy with the chillies. It is Lori’s favorite dish in the Maldives and she has it everywhere they serve it so she has become a bit of a connoisseur (I enjoy it as well, but prefer to indulge in the sumptuous variety of the breakfast buffets more extravagantly). You can get it at most resorts. Being a pretty basic and popular dish, I haven’t featured it in the Best Of series yet, because there wasn’t that much variation. But I finally found a buffer offering worth calling out at Medhufushi. They offer two styles of Mah-Huni (until our visit, I didn’t even know there was more than one style). The Bashi-Mas-Huni is made with a squash like eggplant, butternut squash or pumpkin added.