And Finolhu has a bagel station for people who prefer their round dough morning thing savoury not sweet. Four different varieties of bagels and more toppings than I have seen this side of New York’s West Side. Of course, smoked salmon, but the smoked shrimps were a revelation. They also had smoked tuna and smoked king fish. As well as an assortment of cold cuts and other cheeses.
Donut Bar! Those words alone are enough to send goosebumps across the waistline of any true American junk food addict <hand up>. I eat more breakfasts when I am in the Maldives than any other time of the year (breakfast buffets are sort of a big thing there as in most resorts). They feature delicacies from all over the world, but somehow one of the great American AM staples has been out of reach for these culinary maestros – donuts (Latin name: Doughnut).
I’ve had decent donuts twice in the Maldives. Both are no longer served (Kurumba no longer serves theirs at least they didn’t on my last visit, and GoNuts, which isn’t even at a resort, is no longer open). About the only impressive donut you can find at the resorts these days is the blow-up kind. If someone does serve donuts, their glazing is usually some hard caked-on chocolate instead of the de rigeur creamy icing.
But Dhigufaru is blazing new donut trails not just for the Maldives, but quite possibly the world! They have set up a make-your-own-donut bar at the breakfast buffet. A pile of plain donuts set out quirkily stacked on poles. But then a collection of toppings that you can add to concoct you perfect donut – maple syrup, chocolate sauce, powdered sugar, cinnamon sugar, strawberry sauce and peanut butter. America has make-your-own salads, sandwiches and sundaes, but I’ve never come across a DIY donut.
I had to Google it (maybe a million dollar business idea) and it turns out there is one in existence – Top this Donut Bar in Cincinnati, USA. But that was about it. World-class top of the morning to you!
I am an aficionado of all forms of egg benedict. I have had just every variation imaginable, but I have never had “Green Eggs and Ham”. Today is the birthday of the legendary writer Dr. Suess who own trailblazing creativity and whimsy would be right at home at Kurumba. Their regular menu item is a gourmet delicacy that Sam-I-am (no relation to Will) would be just as enthusiastic about.
I also find it a bit prophetic that the recalcitrant narrator has his epiphany sitting in some shallow water (see below). I too would like them in a boat. Maybe he was at Kurumba too.
I *DO* like green eggs and ham, Sam I am. Pesto with ham.
Who put the “French” in French toast?
I’m always surprised there is not more brioche served in the Maldives at the high end resorts. It is a truly elegant bread. A staple with the delicacy of foie gras. And often the way the trendy London gourmet burger bistros decadently dress up their ground beef in order to charge $30 for it.
Or for breakfast – well, any time really, slathered with Nutella. Four Seasons Landaa Giraavaru’s breakfast features a brioche French toast garnished with candied orange peel. More “Pain Doré” than “Pain Perdu” (Both are the French words for “French Toast – I guess they don’t call it “Our Toast”. “Pain Doré” translates to “Golden Bread” while “Pain Perdu”, the more prevalent name, means “Lost Bread” referring the dishes ability to resurrect old or stale bread). Maybe just a little dollop of Nutella…
A bit of research found that Gili Lankanfushi also serves brioche French toast, but I will give this nosh nod to Landaa for their mouth watering treat tweet.
“In my day, we had fantastical feasts when I lived in the palace.” – Ursula, The Sea Witch
I’ve seen a lot of fare offered up on the smorgasbord that is the Maldives buffets. But first time I encountered fresh, octopus sashimi (or as our young son called it “Sea Witch” from Ariel) was at Velaa’s expansive breakfast banquet. Fantastical.
Witch food are you eating for breakfast??
If you want to celebrate today’s national day of the land of the Rising Sun straight from the rise of the sun, then Sun Siyam Irufushi offers a fresh a Sashimi Bar at its breakfast buffet. Our Japan blogging son Chase (chip off the old block) would have loved this option. He savours Japanese culture, adores sushi and sashimi, and ordered it the most often when we visited the Maldives as a family. The profusion of fresh fish in the neighbourhood make this culinary favourite a treat the whole day long.
The Maldives is full of colour and that includes colourful individuals. At LUX Maldives, you can get these characters on your plate, and I don’t mean in a Sebastian “Under da’ Sea” way. Their pâtissier du pancake Rahmat has taken griddle art to a new level of virtuosity. To celebrate yesterday’s Pancake Day, his portraits included Teenage Mutant Ninja Turtle (directly below) and Iron Man (next photo down). At bottom you can see him working on Flipper. But, especially being LUX, the big star of the show was Whale Shark (see above).
Flippin’ fine fritter critters!
Often it is the little touches that turn the ordinary into the extraordinary. I had to start off my Best of the Maldives posts on Coco Bodu Hithi with their creative pancake station. I already featured the special Maldivian flag pancake made for the 50th anniversary celebrations a fortnight ago. But that was just a sample of the creative concoctions the chef Endro (see photos below) makes.
He uses three types of pancake batter – (a) Red (strawberry), (b) Brown (chocolate), and (c) White (plain). He made the above “Love” heart for me to give Lori and a special “Maldiv” flapjack for me.
In fact, this post made me realise that I didn’t have a “Breakfast” category tag…yet.