Best of the Maldives: Custom Breakfast – W Retreat

W Retreat breakfast 2

The ultra-5-stars will do anything for you at the drop of a hat and W Retreat is certainly right up there with obsessive service. But usually, breakfast is a fairly self-service situation at most resorts with a smorgasbord of morning delights on offer to provide more than enough choice for most people to craft their own well suited breakfast. Some things are prepared to order especially the ubiquitous ‘Egg Station’ and often a ‘Pancake Station’ (which will do waffles too).

But the W Retreat has taken the preparation stations to a whole new level at their breakfasts where everything is made to order custom to your requirements. I certainly pushed the Egg Station to limits I hadn’t yet experienced at a resort getting myself fresh Egg Benedict (with freshly made, not pre-prepared, Hollandaise Sauce). For beverages, I had a custom made Fruit Smoothie with fruits I hand picked from their literal cornucopia. For the Japanese visitors, the popular breakfast item of Miso soup was custom prepared (not sitting simmering in a big vat) and you can choose your own spices and added ingredients to include (see photo above).

But the quintessence of personalisation is their coffee mugs. They offer a vast assortment of unique, colourful mugs (see below). When you choose one, that mug becomes YOUR mug for the entire stay. They keep track of whose mugs is whose and serve you in your OWN personal mug.

W Retreat mugs

Best of the Maldives: Traditional Floating Breakfast: Kanuhura

Kanuhura traditional floating breakfast

The iconic Maldivian dhoni inspires many features at Maldive resorts beyond the arrival lounge. In fact, you can even go to the eponymous Dhoni Island (well, used to be able to…now it is shut down). If you want to start your day with such a maritime cultural inspiration, then go to Kanuhura for their ‘Dhoni Breakfast’. The elegant morning meal is served by a personal waiter on a Kuda Dhoni (a small Maldivian traditional boat) while you enjoy the sun rise over the water.

When we visited Conrad Rangali with my parents, we took the Goma (which was still in active service) for a breakfast cruise and found it a refreshing experience which evokes one of his favourite blessings is from Winslow Homer…

“The sun will not rise or set without my notice and thanks.”

Best of the Maldives: Sizzling Food – Meeru

Meeru Hot Rocks Restaurant

 

If you’re looking for hot foods instead of hot drinks, then Meeru’s Hot Rock Restaurant’s delicacies sizzle all the way to your table and then some…

“Featuring seafood, steak, chicken or exotic game cooked at your table on volcanic “hot rocks”.  Located on the Pavilion Bar Pool deck.”

For a full, detailed review check out this comprehensive write up complete with plenty of pictures by ‘Humble Jim’s Pam’ on the Meeru forum…

“By day you can get the impression the Hot Rock is 'just’ a snack bar. But that would be so very misleading. We were bowled over by the service, quality (and quantity for that matter) of the food. We had a beautifully laid out table and were positioned just by the infinity pool with another couple nearby at another table… There was Kangaroo as well as Ostrich on the main menu but we both had decided to go for the Brazilian beef fillet…Even though we were new to the whole Hot Rock thing we soon got going with it…I can honestly say it was the best beef I have tasted anywhere and as a Yorkshire girl I can tell you that's saying something really profound. Before too long it was 'Mission Accomplished' on the lava front!”

 

Meeru - Hot Rocks restaurant

Best of the Maldives: Ingredient Theme – Club Med Kani

Club Med Kani buffet

 

Happy Thanksgiving Pilgrims!

The spirit of the day is appreciation and gratitude (which must come relatively easy for anyone who finds themselves in the Maldives today), but the centrepiece of the American tradition is food. In particular, one main ingredient – turkey. Dubbed ‘Turkey Day’, meals for the next weeks revolves around various poultry combinations from the big bird…leftover turkey, turkey sandwiches, turkey curry, turkey soup, etc.

In this spirit, Club Med Kani has such a food theme every day! In stark contrast to a typical Thanksgiving feast, the focus is on healthy eating. When I visited, the theme was ‘Cucumber’ and the buffet featured…

  • Cucumber Spring Rolls (hand made a station)
  • Cucumber and Mango Kebab
  • Cucumber Oliver Tapanade
  • Cucumber Sushi with Fish Roe
  • Cucumber Salad with Vinegar and Honey
  • Cucumber Thai Salad
  • Cucumber and Smoker Fish Sandwich
  • Yogurt and Cucumber Soup

Best of the Maldives: American Breakfasts – Kurumba

Kurumba Henry Jordan

If you want something a bit more substantial than OJ to start your day, then there is not much more substantial than an ‘American’ breakfast. Yes, the ‘British fry up’ is a noble effort with its variety and grease content, but most ‘full English’ would rank as a ‘bit of a starter’ for an American morning meal. In fact, Americans had to invent their own term ‘brunch’ to describe a meal so big it’s two meals in one.

And if you want the ‘American Breakfast’ experience, then the closest I have found in the Maldives is Kurumba’s spread…

  • Blueberry Pancakes…with blueberry syrup! IHOP staple (putting the ‘International’ into the ‘IHOP’). Lots of resorts have pancakes, but blueberry is the true classic. W had delicious Blueberry Waffles, but not served with the blueberry syrup.
  • Fruit Loops. Junky, high sugar, ‘kids bouncing off the walls’ with a cartoon character on the box. That’s American breakfast cereal. Fruit Loops is an old-school classic and I can’t even get those in the UK
  • Fresh cooked ‘proper’ doughnuts. A lot of resorts provide ‘donuts’, but few get it right. Most are stodgy, doughy, heavy and not even that sweet. These were freshly made at the resort because Lori and I smelled them cooking.
  • American chef. Perhaps one secret to Kurumba’s Yankee delicacies is their staff chef Henry Jordan from Narragansett, Rhode Island (see centre of photo above) who provides a real authentic expertise.

 

Kurumba donuts   Kurumba froot loops

Best of Maldives: Green Cooking– Six Senses Laamu

Six Sense Laamu Carbon Free Dining

If BBQ isn’t quite environmentally friendly enough for you, then maybe ‘Green Cooking’ would be more interesting.

No not ‘greens’ cooking. ‘Green Cooking’. Eco-friendly cooking. ‘Carbon-free Cooking’. As opposed to some of my BBQ’s where there is nothing left of the cooking except for the charred remains of a collection of carbon atoms.

Six Senses Laamu has introduced ‘Carbon Free Cooking’ (thanks Sakis)…

  • “Zero-carbon cooking is the buzz phrase among chefs and diners who care about the environmental impact of the catering industry. The idea that you can cook a meal without contributing harmful greenhouse gas emissions to the atmosphere – whilst still making it delicious! – presents quite a challenge but is certainly one that will be inspiring Six Senses chefs over the years to come.”
  • “At Six Senses Laamu we have now introduced a zero-carbon menu at Deck-a-dence, our amazing over-water, under-the-stars dining and chilling out decks. All ingredients are sourced from within the Laamu atoll and served raw, so no need for any energy to be consumed in cooking. A truly sustainable culinary experience.”

Just to add to the experience and bring you even closer to nature, Six Senses Laamu serves the environmentally savvy savouries at a special over-water, glass-floored table (see above).

To start with, one way to reduce the carbon emissions from cooking, is to leave out the ‘cooking’ bit.  Or at least the ‘fire’ part.  The ‘cooking’ as in combining ingredients into delicious concoctions can carry on.  Salads and sushi were about the only ‘raw’ cuisine most people will eat, but Cordon Bleu chef Diana Von Cranach has pioneered a whole range of ‘raw cooking’ which she is bring to Six Senses Laamu (and Soneva Fushi) this coming week.  She will be featuring such dishes as “Mixed Mushroom, Oriental Herb & Calamansi Ceviche on Lotus Root, Fresh Living  Coconut & Fenugreek Green Soup with Angelhair Choko Noodles, Living Chickpea Chappati.”

Best of Maldives – BBQ – W Retreat

W Retreat bbq

The recently passed Summer Bank Holiday (UK) and Labor Day Weekend (USA) are traditionally celebrated with a grand finale BBQ (or ‘barbeque’ or even ‘Bar-B-Q’ for you southerners) of the season. And if BBQ is your thing, one the W Retreat’s signature restaurants is devoted to the cuisine of the flame. Dubbed ‘Fire’ in W’s characteristically succinct style, guests help themselves to one of 4 BBQs complemented by a range of side dishes on offer…

  • Mongolian
  • Spit-Roast
  • Grill
  • Tandoori

Like most of the W’s food, everything is prepared to order from a range of ingredients that you customise to your liking.

“Primal meets epicurean with spit-roasted whole suckling pig or lamb and BBQ-grilled marinated meat and seafood. Spice it up with Tandoor-cooked nan bread, chicken, fish or seafood accompanied by a variety of curries. Who’s feeling creative? Mix and match ingredients at the Mongolian BBQ where you choose your fave ingredients. Or opt for the à la carte sharing items like succulent whole fish, mezzeh and meat dishes.”

The central fire pit and pervasive tiki-torches fill the evening with a flickering glow for an ambience as inviting as the savoury delicacies.

W Retreat fire bbq

Best of the Maldives – Nautical Restaurant: Meeru

Meeru - Goma restaurant 2

 

 

The wooden deck of a classic schooner…the perfect romantic complement to a ocean adventure. Many resorts offer various boat trips for sunrise and sunset cruises with a whole range of boats. But if you don’t want to pay a supplemental excursion fee and or if your sea legs are not the best (though with the calm waters of the Maldives, seasickness is rarely an issue), then Meeru offers a nautical evening for its guests without any extra costs (aside from the food consumed in its restaurant) and without leaving the dock.

It has turned the Goma sailing ship into one of its resort restaurants. As it happens, my family took a sunrise cruise on the Goma back when it was part of ‘Rangali’ (then known as ‘Hilton Rangali) before its retirement into stationary culinary service.

“Goma was built by Philippe Laurella, in 1992, on Velidu, a local island in Noonu Atoll, in the northern Maldives. In Dhivehi, the local language, Goma is an ancient royal title, reserved for a princess. Philippe, a Frenchman, arrived in the Maldives in 1978, fell in love, marrived a local woman and works as a boat builder, fisherman and artist. Goma is 22 m (70 feet) long by 7 m(23 feet) wide. Her built up area is 196 cm and she displaces 39 tons. Her hull dimensions reflect the traditional dhoni design that the hull is 1/3 the length, providing better stability. In 1993, Goma was purchased by Afeef, the Owner of Meeru Island Resort, and operated as a safari boat.”

It’s complete menu and further background is available here.

 

Meeru - Goma restaurant 1

Best of the Maldives – Fusion: Anantara Veli

Anantara Veli Gekko

My fortnight tour of the Maldives identified 89 potential new ‘Best of Maldives’ features (to add to the 169 I have already posted and the further 94 that I have drafted in the wings). Over the upcoming fortnight, I will be featuring the first ‘Best Of’ pieces stemming from the trip. They might not be the biggest or most dramatic, just a sample of some my favourites.

Speaking of favourites, our favourite food of the trip was hands down the Italian-Fusion restaurant on Anantara Veli, Geckos. When I first was told about it, I was a bit sceptical. ‘So what is it? Pizza and sushi? What’s the fusion?’ And it is indeed the ‘fusion’ that makes it special. Executive Sous-Chef Ken explained that they use indigenous ingredients from both Japanese and Italian cuisine and do indeed ‘fuse’ them into novel renditions of familiar dishes and styles.

Yes, they have Sushi Pizza (the sushi is put on after it’s cooked and the pizza base is a thinner style). They have Italian pasta made with Japanese togorashi and nouri. Even the Italian garlic bread is accented with Japanese spices. I had the Teppanyaki pork on lemon grass and crab meat sauce which was stunning. The chef’s specialty is ‘Ebi Pizza’ made with prawns, crab, dry roasted seaweed, Japanese spices, Mishima yaksri

Ken even offers the guest recipes of any of the dishes you crave (my wife wants the recipes for the ‘Roasted sesame seed ice cream’ and ‘spiced salmon on Tagliatelle with wafu sauce’).

buon appetito in Japanese

‘buon appetito’ in Japanese

Anantara Veli Gekko 2

Best of the Maldives: Sore Feet Dining – Four Seasons Landaa Giraavaru

Four Seasons Landaa Giraavaru Blu pool dining

Ooohhh…sore feet. Whether it yesterday’s marathon or tenderness from overly hot sand, Four Seasons Landaa Giraavaru has the pedi-treatment for you.

Their Blu restaurant is a lovely place with a rustic, understated elegance fashioned from unpolished concrete and distressed wood. To extend the soothing comfort of its Italian delicacies, it also offers diner in the pool. Many resorts have ‘pool-side’ bars, but Landaa is the first ‘pool-in’ dining. I thought that the sensation of warm sand between my toes during dinner was distinctive, but warm water soaking my feet while a crisp Sauvignon soaks my palette is sublime.

Landaa’s piscinary gourmet uniqueness may be somewhat short-lived, however, as the upcoming Ayada resort has a published designs which show even more extensive catering to this no-shoes style of dining.

A final note to add an inspiring follow up to my post-script of the last post. Mark Deakin not only completed the London Marathon, but started a new life marathon at the same time as he stopped at the Tower Bridge to propose to his girlfriend, Ilona. So Landaa’s pool dining can not only soothe Mark’s weary feet, but also provide the perfectly romantic celebration to their new life together. Maybe this post should be ‘Best Post-Marathon Marriage Proposal Romantic Dinner’.

Mark and Ilona proposal 1  Mark and Ilona proposal 2  Mark and Ilona proposal 3