The intimacy between land and sea in the Maldives is perhaps most vividly characterised by the ubiquitous tendrils of sand spits extending into the shallow lagoons. These tidally shifting, fragile peninsulas take you out into the water like a VIP gangway.
I have often celebrated the most distinctive of sand-spits in the Maldives, and now Sun Siyam Vilu Reef has made it a venue for celebrating the breaking of fast. We’ve had breakfast in lots of romantic and unique venues and this was one of our favourites. The elongated topology means that the diminutive rippled rolling in from each side crash together at your feet creating a percussive symphony of cross-lapping waves (see video). And being at the very tip of your drop-of-sand-in-the-middle-of-the-ocean island where you are immersed on three sides by the aquatic world around you so it seems even more immersive than sand bank dining or water’s edge dining.
One doesn’t typically think about a “cold brew” first thing in the morning to start your day. But cold brew coffee is a made by using time rather than heat to coax the coffee flavour out of the beans. Using cold water can take between 18 and 24 hours, in fact! The result is a brew which is a bit lighter, more floral, less acidic and more caffeinated than hot brewed coffee.
Soneva Jani not only offers cold brew, but actually has a collection of cold brew concoctions:
Amilla not only sends you off to dreamland in style, but welcomes you back to the land of your dreams with equal distinction. In particular, it has completed mastered the “Indian Ocean” breakfast vittles’.
The heart here is Maldivian Mashuni. A light pancake, fresh tuna, chillies and coconut morning delicacy of the Maldives. Lori is a particular afficionado and has it at every resort that serves it (which is pretty much every resort). She declared that Amilla’s was definitely up there as one of the top execution.
Then, we move to another breakfast buffet standard – the breakfast curry. In most places, I’ve tried this dish out of curiosity and I do like a curry, but in more cases they just seem like re-heated leftovers from the previous dinner layout. Amilla’s version is light, fresh rendition which really suits the early hour and was especially tasty.
And to complete the Laccadive trifecta, they also serve a Sri Lankan Pani Pol Egg Hopper. A charmingly local (well, nearby) variation on the your morning eggs.
· “Always be yourself. Unless You can be a Unicorn. Then Always be a Unicorn”
Happy Halloween! An occasion where all sorts of mystical creatures emerge. After more than 20 years of visiting the Maldives, I might not have seen a whale shark yet, but I have seen a unicorn. Not just once, but twice. At the Hard Rock and SAii Lagoon’s kids club who host an “awesome Unicorn Party”. Then, later at the main restaurant buffer Unicorn Froot Loops not only provided another encountered with this mystical creature, but also satisfied my American-bred addiction to high-fructose corn-syrup.
My biggest laugh this week was a gem of a line in the bio-pic flick “Judy” (about Judy Garland) which during a visit to London says, “You ever tried a crumpet?…Mm?…It’s like a pancake that’s had the living sh*t kicked out of it” (Icouldn’t have put it better…if you visit London, don’t order the “crumpets” no matter how daintily British they sound). As an American by upbringing, we take our pancakes extremely seriously. I have yet to find the level of griddle cake quality in the UK that is standard fare in the USA. And, the same is true for most of the chewy circles serves at some of the resort buffets. Until we came to Joali. They have a special a la carte pancake menu including some savoury versions that are simply delicious:
Fruit stations and fruit juices are standard items for most breakfast menus, but Joali adds a selection of fruit purees.
For your yoghurt, pancakes, porridge or whatever. They evoked fond memories of the iconic American restaurant chain “IHOP” (International House of Pancakes) which not only served maple syrup with its famous pancakes, but raspberry, strawberry and blueberry (!) to drizzle over your stack.
At Joali, you have an even more extensive selection of…
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.