When I worked at Microsoft, it’s quite expansive canteen always seemed to be the busiest at its noodle station. I’ve seen noodle dishes prepared to order at Maldives buffets, but none quite so extravagantly as Grand Park Kodhipparu’s The Edge restaurant. Kassandra noodles are prepared freshly in multiple pots with an extensive array of ingredients and spice to choose from to customise them to your own liking.
A meal by a Michelin-starred chef is a thing of beauty. A number of Michelin honorees have visited as guest chefs before, but no resort has assembled quite the Menu Gourmand of variety as Soneva Fushi’s banquet of culinary talent:
“Soneva and the Michelin Guide will be jointly promoting the following chef events, most of which feature chefs from restaurants worldwide with two or three Michelin stars:
- August 26-31, 2018 at Soneva Fushi: Kiko Moya, from two-starred Spanish restaurant L’Escaletta
- October 7-12, 2018 at Soneva Fushi: Gert de Mangeleer, from three-starred Belgium restaurant Hertog Jan
- October 15-21, 2018 at Soneva Fushi: Bruno Oger, from two-starred French restaurant La Villa Archange
- November 5-12, 2018 at Soneva Fushi: Yoann Conte, from two-starred French restaurant Bord du Lac
- November 25-December 2, 2018 at Soneva Fushi: Pere Planaguma, from two-starred Spanish restaurant Les Col
- December 5-14, 2018 at Soneva Fushi: Tim Raue, from two-starred German Restaurant Tim Raue
- December 22, 2018-January 4, 2019 at Soneva Fushi and Soneva Jani: Ronan Kervarrec, from two-starred French restaurant La Table de Plaisance
- February 14-17, 2019 at Soneva Fushi: Tom Aikens, from two-starred UK restaurant Toms Kitchen
- March 4-9, 2019 at Soneva Fushi: Guillaume Bracaval, from two-starred French restaurant Michel Troisgros
- October 6-11, 2019 at Soneva Fushi: Maxime Meilleur, from three-starred French restaurant La Bouitte
Starry starry delight!
Grill stations at buffets are often pretty standard fare. And Japanese-style Tepanyaki grills, that inject a bit of show into the prep, can be found at a good number of properties. But we were enchanted by what is probably best described as “Maldivian Tepanyaki” at Makunudu’s Maldivian Night. The chef was preparing “Maldivian Flat Bread Strings”, itself a dish I had never sampled in twenty years of coming to the Maldives.
The chef chops flat breads into very thin “strings” and fries them on the grill. Then some veg and spices are tossed on…with more rhythmic chopping. Finally, the whole mixture is topped with a fish or chicken. It was delicious and all prepared with a rhythmic show.
Planted in the middle of the Indian Ocean, there is never any shortage of subcontinent inspired dishes on the Maldives buffets especially the ubiquitous curry. Reef fish is the obviously the more local staple. But I have never seen such variety in curry variety than I did at Medhufushi. Each night they had no less than 3 different curries. Our first night was beetroot curry, cucumber curry and chicken curry.
- “Select from our special menu and design your own set lunch to be enjoyed under the glorious Maldivian sun while lounging by the main pool, on the main beach or at The Bar.”
Price: US$49 per person, Time: 12:30 pm – 3:30 pm.
If the Easter bunny is looking for the best eggs for tomorrow’s baskets, he might want hop on by Six Senses Laamu. Yes, April Fools is tomorrow, but this announcement, “Six Senses Laamu Crafts Out-of-the-Ordinary Experiences on Land and Underwater”, came out last week so it appears to be legic (thanks Paola):
- “The latest crafted experiences from the resort comes in line with two other Six Senses values of sustainability and pioneering wellness. This time the newest arrivals to the island are a flock of 24 chickens from two neighbouring islands, and their reservation at the resort is made for a long stay. Before their arrival the flock was vetted by Raymond Rochester, a guest and visiting veterinarian. They were given a warm welcome by the resort hosts and upon arrival, in line with guests experience, they are assigned a Chicken Guest Experience Maker (Chicken GEM) available to help make their stay comfortable. Their accommodation is located at the newly built organic Kukulku Farm. Kukulku is the word for chicken in the local language of Dhivehi…Resident Manager Frans Westraadt along with Sustainability Manager Megan O’Beirne supervised the preparation of the Kukulhu Farm. It includes a state-of-the-art chicken gym facility, a multi-level installation with terracing steps for exercise sessions and handmade nests that follow the fundamental philosophies of the Sleep With Six Senses programme.”
One of my favourite egg-cellent press releases of all time.
The Christmas-New Year period is the ultimate calendar week for lingering languor. Lori and I couldn’t make it to the Maldives, but we are still enjoying lounging by the seaside at our family’s place in North Carolina. Our feet are up and we are grazing on American junk food. But it still doesn’t compare with the dormant decadence of Hideaway Beach’s beach bed complete with candlelight and delicacies.