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).

 

Best of the Maldives: Glass Table – Six Senses Laamu

Six Senses Laamu - water villa glass table

 

 

Glass floors have become a signature design feature in Maldives water villas, but Six Senses Laamu has literally raised the concept to a new level. Their Lagoon Water Villa has transparent portal into the colourful lagoon below, but by making it a table, it’s easier to sit down and enjoy the spectacle with a tropical cocktail.

Today’s post has triggered the addition of a new category tag of the best “Tables” in the blog.

Best of the Maldives: Pool Dining Table – Jumeirah Dhevanafushi

Jumeirah Dhevanafushi - pool dining table

Jumeirah Dhevanafushi let’s you have you drinks in the water too. The inset seating is found at its Johara (“Jewel”) restaurant itself located out in the water with the Ocean Pearl villa complex. The pool in which it sits was awarded one of the “Best Pools of the World”. Soneva has one of these sunken tables but for exclusive use of a particular villa while the Jewel on is available for any guest.

Drinks in the pool without getting wet!

Best of the Maldives: Mango Gazpacho – Soneva Fushi

Soneva Fushi mango gazpacho

So much is my appreciation for gazpacho, and so apropos a dish for the equatorial paradise of the Maldives, I have now added a special “gazpacho” category to the blog to tag all of the distinctive examples sampled here. Today’s chilled cheer goes out to Soneva Fushi’s “Mango Gazpacho” (see above). The mango is a perfect tropical flavour to the characteristic smooth and silky gazpacho style. If you want a taste of paradise at home, here is a recipe for it (including a nod to Soneva in the comments).

Best of the Maldives: Light Italian – Dusit Thani

Dusit Thani - seafood lasagna

Bonjourno! Italy Day today is the occasion to celebrate all things italiano. And the best place to start is the cuisine. Many people think of Italian meal as heavy with the pastas and pizzas (and if you have ever sat through a Sunday family meal in Italy, then you indeed will know the true meaning of “stuffed”). In a hot tropical destination, one might not think of Italian. Usually, it seems that the Italian resort offerings are for the (a) unadventuresome, or (b) the kids (see #a). But Dusit Thani’s Sea Grill restaurant brings an inventive gourmet touch to some true Italian mainstays…

  • Seafood Lasagna (see photo above) – Why don’t more resort restaurants do more seafood pastas (instead of the ubiquitous bolognaise)?? It’s a winge of mine that crops up regularly in my “Haven’t Seen Yet” series (eg. Lobster Mac and Cheese).
  • Light Gazpacho (see photo below)– A twist on Gazpacho made from blanched tomato and garlic and force through cloth for a pure, clear essence of tomato served over tomato and soy garnish.

Now Lori and I go to Italy several times a year and eating are a big part of our visits not to mention that our hometown of London has its own sampling of Italian high cuisine. Gazpacho and Lobster Bisque are my two most favorite soups…and I love soup. I have gazpacho everywhere. And yet, never had never sampled anything quite so delicately exquisite as these two classics with almost ethereal twists.

Bravissimo!

 

Dusit Thani - soup 1