8 Out-Standing Dining Rooms

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. NIYAMASubsix

2. TAJ EXOTICAOcean Pavilion
Taj Exotica - Ocean Pavillion

3. BAREFOOTBlack Pearl
Barefoot - Black Pearl

4. JUMEIRAH DHEVANAFUSHIJohara
Jumeirah Dhevanafushi - Johara

5. BAROSPiano Bar
Baros - Piano Bar

6. ANGSANA VELAVARUAzzurro
Angsana Velavaru - Azzurro

7. KANDOLHUSunset Pavilion
Kandolhu - Sunset Pavillion

8. GILI LANKANFUSHIWedding Pavilion
Gili Lankanfushi - Wedding Pavillion

Best of the Maldives: Theme Menus – Dusit Thani

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

Best of the Maldives: Lobster Burger – Taj Exotica

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,”

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

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

Best of the Maldives: Open Family Table – Centara Ras Fushi

Centara Ras Fushi - open private table

 

China’s “Golden Week” is a time to visit family. Sort of like the Chinese equivalent of America’s Thanksgiving weekend. Many American’s don’t necessarily “go home” for Christmas, but they definitely do for Thanksgiving (hence the phrase “Homecoming Queen” for the celebrations around the football game played on Thanksgiving).

China’s Golden Week involves a cluster of holidays (Mid-Autumn Festival, Dragon Boat Festival, Qingming Festival) coming close together. Similarly, America’s Thanksgiving and Veterans Day come within a fortnight of each other. Most people take their Veteran’s Day leave on the Friday after Thanksgiving (which always falls on a Thursday) to make an elongated 4-day break. Furthermore, the central holiday is the Mid-Autumn Festival (starts on the 6th October) which is very similar to Thanksgiving in its roots and practice. It is celebrated in the autumn, a time of reaping and harvesting, and it centers around “gathering, prayer and giving thanks” (sound familiar?).

Because Chinese are visiting their families, most won’t be venturing so far as the Maldives. But when the Chinese do travel abroad, they characteristically do so as an extended family as well. At most resorts, the largest group at dinner will almost always be a Chinese family. I can appreciate this practice. Some of our family’s most memorable holidays were the Lynn clan coming together as we gathered in Monte Argentario (Italy), Paris (France), Lake Winnipesake (USA), etc.

Centara Ras Rushi has added a delightful touch to their main restaurant which is just perfect for such larger family groups. It is sort of a birds-nest/bird-cage inspired metal structure which carves out a bit of segregate space at the carvery. They were an inspired way to break up the expansive space without taking up space or closing up the space.

???? (Happiness to the whole family!)

Best of the Maldives: Vegetarian – Atmosphere Kanifushi

Atmosphere Kanifushi - vegetarian restaurant

Book your tables now for tomorrow’s World Vegetarian Day. And the hot table in the Maldives is at Atmosphere Kanifushi’s “Just Veg” restaurant. Pretty much all Maldivian restaurants in the Maldives have vegetarian options (especially with its India proximity), but “Just Veg” is the only all vegetarian restaurant in the Maldives.

“A pure Vegetarian restaurant, a FIRST in the Maldives, serving delightful vegetarian cuisine from the Mediterranean, Arabic, Indian regions along with a special menu specifically for Jain Cuisine. JUST VEG redefines contemporary non-meat cuisine by experimenting with original and surprising flavor combinations. It aims to elevate 100% meat-free cookery to a new high, which will delight the discerning palates of all tastes, whether it is a devout vegetarian or a committed carnivore!”

In fact, tomorrow, Just veg will be celebrating the World Vegetarian day with an in-residence Michelin Star Guest Chef – Mr.Fabrizio Marino, one of the very few Vegetarian Michelin Star Chefs in the world.

 

Atmosphere Kanifushi - Just Veg

Best of the Maldives: Mushrooms – Soneva Fushi

Soneva Fushi mushrooms

World Mushroom Day today (who knew?).

As part of its intense focus on sustainability, Soneva Fushi has its own mushroom hut for cultivating a wide varieties of Basidiomycotae and Agaricomycetes. Oyster and other varieties grown from tubes of mulch made by their resort’s recycling plant. The hut interior is kept cool and moist with a light spray of water on constantly.

Putting the “fun” into “fungi” and the “eco” into the “enoki”.

 

Soneva Fushi mushroom room

Best of the Maldives: Lagoon Table – Centara Ras Fushi

Centara Ras Fushi - in lagoon lunch

I love Maldives lagoons. The whole magic of the Maldives centers around its unique shallow and calm waters. In my “Haven’t Seen” series, a recurring theme is resorts not doing enough “in water”. A few resorts are starting to move tables into the shallows for some wet-piggy-toes dining, but Centara Ras Fushi has made a bolder move with a thatched-parasol table set permanently in its lagoon.

You can even pre-book the table for your lunch at no extra charge (the seafood platter is appropriately the most popular). Mind you, you do need to think about the tide timings (see below).

I have now added the “In Ocean” category tag for all of the examples of exploiting this unique resource.

Centara Ras Fushi - lagoon table high tide

Best of the Maldives: Pancake Station – Coco Bodu Hithi

Coco Bodu Hithi - pancake station love

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.

 

Coco Bodu Hithi - pancake station 2

 

Coco Bodu Hithi - pancake station 3

 

Coco Bodu Hithi - pancake station 4

Best of the Maldives: Indian Teppanyaki – Hideaway Beach

Fusion is blends one culinary tradition’s recipes with another locale’s ingredients. The Maldives is no stranger to a range of fusions incorporating fresh reef fish, tropical fruit and Indian spices into familiar concoctions from around the world. Hideaway Beach’sSamasara” restaurant goes a step further infusing the cultural show and drama of Teppanyaki with indigenous flavours. Their chef, Rahul, performs twice weekly at their over-water prime location. He yields the knives with characteristic dexterity, but the climax comes with the flaming grand finale not just in pyrotechnic drama, but dazzling flavours – the flambé fruit (watermelon, fruit, banana, vodka, anise star).