Best of the Maldives: Soups – Dusit Thani

Dusit Thani - soup

Soup always my first dish at a gourmet restaurant.

I shy away from the basic grilled, broiled and fried because I can do that at home. When I go out, I want some that takes more prep than I typically have time to invest. I favour the interesting casseroles and sauces, but the quintessence are the soups. Furthermore, their delectable broths are live savoury wines with heat instead of alcohol bringing a complex bouquet of flavours alive.

The tropical Maldives is really the setting for the piping hot stodgy side of the soup spectrum, but there are still plenty of possibilities especially among the chilled varieties. Lobster bisque and gazpacho are fairly common classics found in most of the 5-star resorts. But Dusit Thani not only had the most extensive array of soups on their menu, but they were all Michelin-star gourmet quality…

  • Iced Tomato Consommé
  • Veloute of White Bean
  • Seafood Bisque
  • Chilled Avocado Soup
  • Peking Duck Consommé.

In honour of Homemade Soup Day today, I am adding a “Soup” tag to the blog.

Dusit Thani - soup 2

Best of the Maldives: In-Water Refreshment– Velaa

Velaa - pool table

The Maldives is the ultimate life aquatic. Never mind the “SUNNY side of life” (there is sun all over the tropics), the Maldives is the aquatic side of life. A destination that is 99% sea. That’s what you go for. The best experiences are all about the water – the otherworldly sense flying over the waterworld of islands, the world’s best snorkelling. The water offsets the warmth of the pervasive sunshine with a compelling contrast. And the sun-and-sea blend is also quite common among tropical resorts. It’s just that few destinations have as intimate a connection with the water as the diminutive plots of sand in the Maldives.

A few resorts have provided their guests with a chance to savour the water even more soaking their toes with waterside dining tables or even Four Seasons Landaa Giraavaru’s in-pool table. But none so ambitiously as Velaa. They have loungers in their pool (see bottom), and dining tables in their pool (see above). They even have pools in their dining room. Yes, they have designed their seaside dining area with a small pool for diners to sit in over their meals if they prefer a more sheltered and secluded table to the pool option.

There’s nothing like a good foot soak. Along with a steamy air (tick for that too in the Maldives), it’s sort of the caricature of the cure for what ails you. Also, the “no shoes, no news” barefoot ethos of the Maldives is decadently delightful, but all that salt and sand can take its toll on the unaccustomed feet used to being cosseted in cotton and leather. So a cooling soak over that pina colada or just about any mealtime is an added sensory treat.

Velaa - in water dining room

Velaa - in pool lounger

Best of the Maldives: Pizza – Taj Exotica

Taj Exotica - bling pizza

Friday night is pizza night (and a tub of Haagen Dazs). And a pizza that just sizzles with Seth Godin’s “remarkability” factor is Taj Exotica’s “$200 pizza”…

“Inspired by the thousand dollar New York Pizza, Chef Kermani came up with the brilliant idea of the two hundred dollar pizza, which became a famous sensation within the whole Taj Exotica culinary experience. This pizza has captured the hearts of so many guests; people have blogged, photographed and written about it. This four quarters, fifteen inches pizza is filled with the best ingredients hand picked from around the world. The base of this pizza is completely covered with Philadelphia cream cheese with one quarter topped only with waygu beef carpaccio and kalamata olives. Second quarter of the pizza is topped with roasted French duck and Foie Gras with Italian truffles. Another quarter is topped with Italian Porchinis, white parma ham, completely covered with parmesan cheese. The last quarter of the pizza is topped with jumbo lobster medallions with Iranian caviar topped with a finishing touch of 24-karat edible gold leaves. This pizza is served personally by the executive chef, Kermani, sprinkled with thirty years old balsamic, trickled right in front of the guest. This is followed by two glasses of champagne and a photograph with the chef. This photograph is gifted to the guests upon their departure as a part of the memorable two hundred dollar pizza experience.”

In Godin’s “Purple Cow”, he describes how “remarkability” is literally the ability to get people to “remark” about your product. The way you would ‘remark’ to your friends if you passed a purple cow in the field, “Guess what I saw?…”
In the ever escalating arms-race of the super deluxe Maldives resorts, I often challenge them to ask themselves, “What is the story that your guest is going to tell on the golf course or at the Mah Jong table?” It won’t be the pina coladas, sunsets or palm trees. For the multi-millionaire set, these things are rather pedestrian. The “$200 Pizza” does pass that test though. I don’t care how rich you are, not many folks have had a “$200 Pizza”. It is a form of metonymy where a small part of the luxurious experience encapsulates the lavish extravagance of the whole holiday. And in this age of Instagram, where unless you take a picture of it and post then it didn’t happen, bling pizza is ideal Instagram fodder.

The pizza also provides a good illustration in “impact” gift giving.  The price of a gift is governed by two variables – 1. the general expense of the item, and 2. how high is quality of the version you got.  If you want to give a great gift, focus on #2….

  1. Determine your budget
  2. Divide by 10
  3. Identify items that generally cost that amount (the one-tenth)
  4. Find a version of the item that costs 10x the norm

The pizza is great example.  A typical pizza costs around $20 in many places in the world.  So the $200 Pizza is a 10x (order of magnitude) more expensive version.  Another good example is a Christmas gift Lori got me.  I needed collar stays (the little pieces that you put in nice shirts to stiffen the collars).  I like nice shirts and so Lori got special collar stays.  The regular brass ones normally sell for about $5 or so, but Lori bought me lovely silver ones with mother-of-pearl.  They cost $50 (the 10x rule).  The exceptional versions that she found made the gift special (and when I am going to special occasions, I always use them…no one can see them, but I know I’m wearing them).

The problem is that many people focus on #1.  They want to give an impressive class of item (like a watch or a TV), but then can only afford to get a crappy version to fit their budget).  No one if happy with a crappy watch, even if it is a watch.

Lori was able to get something exceptional without breaking the budget because she got a simple type of item.   Not all people can afford the $1,000 cognac and $10,000 suite, but many Maldives visitors can splash out on a $200 pizza and enjoy having a slice (yes, pun intended) of world-class extravagant luxury.

And finally, a lobster pizza in Maldives!!

Exotic(a) pizza with extra bling!

Best of the Maldives: Coldest Gazpacho – Park Hyatt Hadahaa

Park Hyatt Hadahaa - ice cold gazpacho

Another one of my favourite treats is soup in general, and gazpacho specifically (I also love a good bisque). A well crafted soup is like a savoury cocktail where masterfully blended aromas, flavours and textures inspire the taste buds. One of the defining characteristics of a fine gazpacho is its cold temperature. Especially appreciated under the tropical sun. No resort gets it as ice cold as Park Hyatt Hadahaa.

Their signature bowl includes a dollop of ‘gazpacho sorbet’ scooped into the centre of the bowl to help keep the soup chilly while you eat it. I enjoyed a bowl when I visited and it remains one of my most memorable dishes of my Maldives travels.

The dish was originally created for their olive oil dinner by Monte Vibiano and now is part of its regular menu. Its olives are grown in carbon neutral groves and pressed into some of the finest extra virgin in the world.

Deliziosamente fresco!

Best of the Maldives: Ice Ball – NIYAMA

NIYAMA - Chefs Special ice ball

No, not “Ice Ball” as in a “Frozen”-themed formal dance.

I love creations with ice. The cold is the contrast that sets off the tropical sun. I’m even adding a new category tag for “ice” now that I have collected a few fine examples.

Most treats in the Maldives are served refreshingly over ice. But NIYAMA’s signature sashimi is served under ice.

Offered in NIYAMA’s “Asian Avant-garde” Nest restaurant which Per Aquum describes as “savage-chic” (great name).

Chef Jayadi Suwito explains, “My goal for this menu was to push and tease. Guests will find dishes from Asia’s most celebrated cuisines like Thai, Cantonese, Japanese – but they will also get a chance to discover lesser known culinary traditions with must-try sensational dishes from places like Cambodia, Indonesia and Myanmar.”

I tend to ignore the vast majority of press releases that I receive, but I must commend the PR who wordcrafted this gem describing the “Ice Ball” experience…

“A short trek from your luxury villa where you’ve cast away in the Dhaalu Atoll, you emerge in the heart of the jungle. Beneath the ancient branches of the banyan trees, you walk the planks of wooden pathways and wind through the forest trunks. Ascend spiralled stairs and step through the canopy along bridges flanked by bamboo rails. Leaves dance in an ecstatic shimmy. Tropical birds call out with sirens echoing through the treetops. Then a chilled sculpture of sashimi arrives in a globe of ice, a modern vessel for one of many Asian delicacies you will savour in your expedition at one of the Indian Ocean’s leading dining destinations.”

Leaves dance in ecstatic shimmy” – Nnnn-ice!

Best of the Maldives: Indian Tempura – Velaa

Velaa - Indian tempura

Lori’s not a big fan of sushi, so when we go eat Japanese (which with our son Chase’s interest in Japan is not that uncommon), she always opts for the tempura. And it is one of my favourite dishes as well. Fried food without the heaviness of most western fry-ups because the rice flour lightens the batter. While originally a staple of Japanese fare, it’s made its way onto the tables of other cuisines (our local Thai serves a delightful tempura squid). But despite two decades of travelling to the Indian Ocean, I had never sampled Indian Tempura until our visit to Velaa. And not only was it something new, it was something exquisite. The “Indian” style adds turmeric to the batter, which is a bit firmer. And the item was “Soft Shell Crab with Tamarind Chutney” ($38) which was a distinctive fare in any style.

As it happens, this recipe was featured at another resort, Coco Bodu Hithi’s gourmet extravaganza “Savour 2015”, gut this was a one off event.

Coco Bodu Hithi - crab tempura

Best of the Maldives: Curry Station – JA Manafaru

JA Manafaru - curry station

The Maldives Sub-Continental location means that the region dish of “curry” is a traditional staple. But, a curry varies widely not just in different recipes, but also in different countries. Living in England, Indian curry is time honoured tradition, but lately I’ve become more struck by the fragrant coconut and coriander tastes of Thai curries.

I don’t think I’ve seen a resort that hasn’t served a curry as a part of its buffet selection. But JA Manafaru serves all the curries. Well, at least all the ones I knew about.

Its main restaurant offers a Curry Station which has the following styles of curry…

  • Sri Lankan
  • Maldivian
  • Kerala
  • Indonesia
  • Thai
  • Indian Molee

And they are not sitting there pre-made but rather their chefs prepare them for you fresh to order (see photo). And as such you can tailor them to your own liking choosing the sauce, the meat (chicken, lamb, seafood) and how spicy you like it. In fact, the curry is so fresh that the curry leaves grown in the chef’s herb garden on the island.

Best of the Maldives: Family Meals – Park Hyatt Hadahaa

Park Hyatt Hadahaa - Maldivian feast

Happy Thanksgiving!

The American Thanksgiving feast is, as I described yesterday, a feast for food, family and friends. Park Hyatt Hadahaa offers a Maldivian traditional dinner with much the same spirit. Its “Maldivian Family Feast” is presented by a Maldivian host.

It’s not a big buffet for the whole resort island, but rather an intimate gathering. Only 6 guests participate and it has more of a feel like being invited to a Maldivian’s home. A proper home cooked meal with a guided tour of the cuisine and the traditions to “find your way around the table”. What to do with the fish piece in the water and the sauces on offer. All presented at the convenience of your own villa

For the more seafood favouring guests, Hadahaa also offers “Fisherman Dining” ($250 pp) with Maldivian music and food set up also at your villa.

May your day be filled with many blessings and much gratitude.

Park Hyatt Hadahaa - Maldivian feast 2