Best of the Maldives: Coldest Gazpacho – Park Hyatt Hadahaa

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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!

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Best of the Maldives: Ice Ball – NIYAMA

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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!

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Best of the Maldives: Indian Tempura – Velaa

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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

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Best of the Maldives: Curry Station – JA Manafaru

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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.

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Best of the Maldives: Family Meals – Park Hyatt Hadahaa

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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

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8 Out-Standing Dining Rooms

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NIYAMA - Subsix

One of my favourite dining themes is over the water (if not IN the water). The Maldives offers diver menu of in-ocean dining.  Now, I’m not talking about mere “over water” dining.  Just about every self-respective 5-star resort has one of those.  I’m talking about surrounded-by-water dining.  In fact, NIYAMA’s “Subsix” (see above) goes so far as to be both in the ocean and “IN” the ocean with its underwater dining room.

For an outstanding meal out standing in the middle of the ocean, here’s the full list…

1. NIYAMA – Subsix

2. TAJ EXOTICA – Ocean Pavilion
Taj Exotica - Ocean Pavillion

3. BAREFOOT – Black Pearl
Barefoot - Black Pearl

4. JUMEIRAH DHEVANAFUSHI – Johara
Jumeirah Dhevanafushi - Johara

5. BAROS – Piano Bar
Baros - Piano Bar

6. ANGSANA VELAVARU – Azzurro
Angsana Velavaru - Azzurro

7. KANDOLHU – Sunset Pavilion
Kandolhu - Sunset Pavillion

8. GILI LANKANFUSHI – Wedding Pavilion
Gili Lankanfushi - Wedding Pavillion

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Best of the Maldives: Theme Menus – Dusit Thani

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Dusit Thani - specialty menus

Any writer appreciates a good theme.  And I’ve been a bit more focused on “themes” recently with the new WordPress blog platform (both for Maldives Complete and one of my other blogs, “Dynamic Work”). The “themes” specify the look and feel of the layout with a dazzling array of choices from technical experts who concoct an expansive buffet to pick from.

Dusit Thani has also assembled a collection of dinners with some of the most luxuriously delectable “themes” – Asparagas, Foie Gras, Lobster, Truffle. One of Lori’s and my most memorable meals was a lobster themed menu at The House of Elliot in Ghent, Belgium. It’s a great way to combine variety with consistency. I have to say that I would have been even more delighted to see “Lobster Ice Cream” as Dusit’s lobster dessert instead though.

The menus also have the option for specifically suggested wines to accompany each which is a typical option for menus degustations. But the twist I love by Dusit turns the “accompaniment” notion on its head. They have a “Champagne” menu where you have a different champagne with each course and the dish is specially selected to go with the champagne! That’s getting priorities right.

Asparagus

  • Asparagus, courgette and tarragon terrine with seared scallop
  • Poached asparagus and slow cooked egg with bernaise sauce
  • Slow roasted beef eye fillet with a warm salad of asparagus, celeriac and parsnip
  • Toasted Brioche with aged goats cheese and asparagus espooma
  • White asparagus and raspberry, rhubarb with chocolate soil

Foie Gras

  • Foie gras with sauterne jelly and sour dough
  • Game and foie gras terrine with pickled vegetables
  • Tartlet of seared foie gras and chocolate soil with truffle vinaigrette
  • Slow cooked fillet of beef with foie gras
  • Foie gras ice cream with poached prunes and short bread crumbs

Lobster

  • Lobster bisque flavoured with cognac and truffle cream
  • Cold lobster jelly with lobster and citrus salad beer tuile
  • Warm lobster tart with creamed leeks and fennel and dill salad
  • Lobster parfait with poached lobster tail with baby carrots braised fennel

Truffle

  • White bean and truffle cappuccino
  • Ballotine of quail stuffed with truffle mousse with salsify and truffle dressing
  • Spaghetti linguine tossed with fresh truffle, parmesan and olive oil
  • Slow cooked fillet of beef with foie gras pithivier jus borderlaise
  • Truffle cream brulee with raspberry sorbet
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Best of the Maldives: Lobster Burger – Taj Exotica

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Taj Exotica - Shilpa Shetty lobster burger

Something that you won’t find on any all-inclusive package, in fact you won’t find hardly any where else that I know of in the Maldives, is a Lobster Burger.

How my New England raised palette loves a good lobster culinary concoction. Apparently so does global celebrity Shilpa Shetty. Who engaged in a bit of lifestyle food blogging of her own during her visit to Taj Exotica…

“We tried the biggest lobster burger available in Maldives and licked it clean,”

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Best of the Maldives: Child Friendly Dining – Sun Siyam Irufushi

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Sun Siyam Irufushi - childrens dining play area

Today is International Failure Day! A day to celebrate turning adversity to advantage. There might not seem to be anything flawed about the Maldives paradise, but it just so happens that this subject is my “other” pastime that I research and write extensively about.

Today’s embracing failure award goes to Sun Siyam Irufushi for their inspired kids play area in the main dining restaurant. Under 6’s are welcome to join this colourful and well equipped area right near a group of the tables. That way, Mom and Dad can enjoy their dinner and linger over an extra serving from the buffet while the little ones can frolic in sight. Irufushi also features delightful (and sturdy) kids’ placeware to put a smile on their faces when they do eat (see below).

For those worried about the sounds of happy children disturbing their own meal, Irufushi also provides a few separate dining areas so peace-and-quiet seeking adults can eat there.

I always feel bad for kids in fancy restaurants or holiday spots being under pressure to be extra well-behaved especially at the table. Doesn’t sound like much of a holiday for them to me. I love that Irufushi has decided embrace the failure to bottle up kids natural energy and exuberance and catered for it instead.

 

Sun Siyam Irufushi - childrens plates and cups

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