Best of the Maldives: Mud Crab – Soneva Jani

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Soneva Jani - mud crab dish

Sri Lanka Day! One of our favourite treats from the Indian Ocean neighbour was Sri Lankan Mud Crab at Soneva Jani’s Crab Shack. The ‘Chili Crab’ is spicy mud crab wok-fried with garlic and onion in olive oil and black pepper. As it happens, Chef Priyantha himself grew up on a diet of lagoon crabs in Sri Lanka and recreates his fond memories with a range of recipes from the Soneva family. And if you want to se these creatures in their natural habitat, they are quite plentiful around the Soneva Jani lake (but the ones served are brought in from Sri Lanka).

Soneva Jani - wild mud crab

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Best of the Maldives: Souffle Station – Soneva Jani

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Soneva Jani - souffle station 2

The holiday season is full of special treats like gingerbread houses and egg nog that you only get on this special occasion. The delicacies reminded me of one of my favourite resort treats in the Maldives, Soneva Jani “Souffle Station” (!). It featured one of its Soneva Stars visiting chefs Marianne Lumb from the UK who prepared custom souffles to guests at the main restaurant. A coup le souffle from a coup of a soufflé.

Soneva Jani - souffle station 1

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Best of the Maldives: Spice Tasting – Milaidhoo

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Milaidhoo - spice season

Looking to spice up your holiday? Milaidhoo is turning the season of Pumpkin Spice Latte and Spiced Mulled Wine into a daily spice treat featuring all sorts of inspirations from the Maldives’ heritage as a hub in the ancient spice route. The spicey line-up includes spiced mince pies, cultural show with live spice market, spice themed shawarma station, and spiced body wraps:

  • · “The inspiration for this year’s festive season theme refers to over 5,000 years ago when the Maldives became a key port of call for traders sailing from Indonesia and India to Arabia with cargoes of cinnamon, cardamom, turmeric, cloves, ginger and pepper. The Maldivians bartered coconuts, sun-dried fish, cordage, cowrie shells and sails woven from coconut fibre for spice, rice, ceramics and silks. Locally made cargo boats, called Ba’theli in the local language, sailed throughout the archipelago with these goods, spreading knowledge about different lands, their customs and cuisine…This festive season Milaidhoo guests will be taken on a sensory experience filled with engaging activities, from getting a taste of the authentic Maldivian culture and experiences to trying out new spiced dishes, learning the craft cocktails through a cocktail masterclass session to experiencing the live stations preparing seasonings and curry powders adapted for any individual’s own tastes. Some of the highlights of this year’s festive season programme include an Arabic souk-themed dining experience featuring fragrant scents, sounds and colours, experiencing the history of the spices, wellness experiences centred around self-care, including herbal and natural products to promote healing, a most exciting “Milaidhoo Mystery Spice Challenge” event and blind tasting Spice and Wine sessions. Additionally, there will be various dining highlights at Ba’theli restaurant, the only restaurant in the world set on a boat in a lagoon featuring gourmet dishes of inspired island cuisine from the Maldivian Spice Route.”

Seasoning of the Holiday Season!

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Best of the Maldives: Mashuni Station – Emerald

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Emerald - mashuni

Stations are the best of both world of buffets and a la carte – the easy and prompt access of buffets with a chance to visually see your food options, combined with the personalisation and reduced food waste of a la carte. And if there is one Maldivian favourite that is very personal to us it is the breakfast delicacy of mashuni. Lori has it nearly every day when we visit. If it’s not on the buffet or menu, she asks the chef if he can make (which he usually can). And she likes it with just the right amount of chili and coconut. So Emerald’s mashuni station was ideal for her.

She said it was the “best Mashuni ever”. Possibly echoing my standard reply to the most frequently asked question I get of “What is the best resort?” I always say, “The is no ‘best resort’…just the best resort for you.” So maybe there is no “best mashuni”, but there is the “best mashuni for you” at Emerald.

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Maldives: Largest Underwater Restaurant – OBLU Lobigili

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Underwater restaurants are perhaps the quintessence of the Maldivian dining experience. And now OBLU Lobigili’ s “Only Blu” is the biggest yet so all the more people can enjoy this memorable experience. The Maldives is all about the intimacy with the ocean. The diminutive islands keep guests close to the water’s edge at all time. The intra-atoll peaceful waters keep the aquatic wonderland so accessible whether peering into the crystal waters from a jetty above or swimming among the marine life on a snorkel excursion. But even scuba divers have a one-hour limit to their dives (not to mention all the hassle of donning and managing the scuba gear). But the underwater eateries allow you to sit under the sea for hours on end in the comfort of your resort wear while enjoying fine wining and dining.

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Best of the Maldives: Maldivian Floating Lunch – Kandima

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Kandima - maldivian floating lunch

Floating breakfasts are becoming a staple of the food-photo-ing Instagrammers at resorts. Kandima was one of the early pioneers of the buoyant buffet and now they have gone a step further in distinction with a special Maldivian fare option:

  • “We not only offer the bucket list Floating Breakfast, but we also offer an oh-so-authentic Maldivian Floating Lunch! Savour a truly private floating lunch in your villa pool bursting with exotic Maldivian flavours for an ultimate exclusive experience”

Just right for Lori who Maldivian favourite mashuni. Also, this post has prompted me to add the new tag “Floating Dining” as well as “Maldivian Cuisine” (which I was surprised that I hadn’t done yet).

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Best of the Maldives: Baked Alaska – Fihalhohi

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Baked Alaska is quite simply my favourite dessert. It sits in the pantheon of luxurious sweets. Despite its ice cream so suited for the hot climate and being one of the titans of luxurious sweets, I was surprised to not come across it in the Maldives before. And yet, the humble, value-priced Fihalhohi was the resort to feature it in my visits. I did do a bit of due diligence research and a Google search found a TripAdvisor review in 2017 reporting baked Alaska at Halaveli (it wasn’t there when we visited in 2013) as well as a picture of one at Outrigger Konotta in 2019.

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Best of the Maldives: Ethical Meat – Amilla

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Amilla - ethical meat

Many people are reducing their consumption of meat for a variety of reasons, but one of the most prominent is their concern over the ethics of the meat production on both the animals and the planet. While some have completely eliminated meat from their diet, for others going completely cold turkey (or cow?) is a bit too challenging. As a part of their ethos to help guests take step to great sustainability, Amilla is offering a range of ethical meats on its menus:

  • BEEF – Cape Grim Beef from Tasmania “is proud collective of beef farmers throughout Tasmania, King and Flinders Islands, [who] have a commitment to ethical practices and are audited by a third-party. They nurture the finest quality cattle, without harming the pristine environment.” As an extra bonus to the quality they are only grass fed, and the cows don’t have to walk distances for their grass (because it rains so much) resulting in a distinctive level of fat marbling. Finally, the air in the location is the cleanest in the world.
  • PORK – Dingley Dell Bacon from Suffolk, UK whose operation is built around a “philosophy of animal welfare, taste and sustainability.” Also, Dingley Dell have planted 33.2 hectares of their farm in wild flowers so the bees have food.
  • POULTRY – I’ve already written about Amilla’s luxury poultry accommodation for its chickens, “Cluckingham Palace”.
  • CONDIMENTS – Amilla uses bananas and coconut sugar from the island to make the ketchup as well as a island produced BBQ. The homemade versions not only reduce the food-miles, but also avoid the the caramel colour (gluten) and refined sugar of the commercial versions.
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Best of the Maldives: Crab Biryani – SAii Lagoon / Hard Rock

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Hard Rock - crab biryani

Ocean Indian cuisine in the middle of the Indian Ocean. Hard Rock and SAii Lagoon’s Ministry of Crab serves up a true delicacy crab biryani which we thoroughly enjoyed during our visit there:

  • “Cooked with 1.5kg of the finest Mud crab from Sri Lanka, this is the largest deshelled crab dish on our menu and preserves the ideologies of the traditional biryani with our own take on it. Each clay pot serves 6, includes 12 eggs and is accompanied with a Fresh Mint Sambol, hand ground on our Miris Gala and the Classic Malay pickle.”

I do love when resorts bring local flavours to luxury ingredients. With this post, I am adding a “Crab” tag so that this crustacean can take its place alongside its culinary crustacean, Lobster.

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Best of the Maldives: Foraging Lunch Adventure – Amilla

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Amilla - foraging lunch 1

One of my favourite tropical island activities with the kids when they were young was setting up treasure hunts around the resort island where the “treasure” was a box of sweeties. Various resorts have introduced their hunts for children, but Amilla has a sort of a treasure hunt with much healthier fare. A virtual walk through their “Foraging Lunch” was shared in their description:

  • “This new eco-adventure sees guests led by staff including the Chef, the Landscaping Supervisor, and the Sustainability and Wellness Mentor, Victoria Kruse, through the lush island to gather edible plants including indigenous varieties such as ‘kulha fila’ (Maldivian rocket). This fun and educational interactive tour highlights the island’s indigenous and island-grown herbs, vegetables and fruit. It culminates in a feast using the freshly-plucked ingredients…Starting out on the Sunrise Beach at the southeastern end of the spacious private island resort, the guests were guided to Amilla’s jungle-clad grove known as The Plantation, where local varieties of small, sweet bananas are cultivated, as well as chillies (a Maldivian staple), lemongrass and passionfruit. Then it was on to the resort’s new Hydroponics Garden, where they discovered a wide array of homegrown greens, before moving on to the UN (short for ‘UNdo the Harm’) where the Amilla Islanders make their own cold-pressed coconut oil from the island’s bountiful supply of coconut trees. Amilla’s chicken coop, Cluckingham Palace, was the next port of call, to see if the pampered chickens there had any fresh eggs to offer…The next destination was the vast area of natural jungle that covers over 70 percent of the island. From this area, the group collected dry coconuts for coconut milk and young coconuts to make ‘mudi kashi’ (the flesh of young coconuts), with a little help from Amilla’s skillful tree climbers. They also helped harvest some wild breadfruit from 15 metres up in the jungle canopy…Finally, the group circled back to Amilla’s beautiful Mystique Garden, where the hungry team collected even more salad greens as well as sugarcane and the traditional Maldivian staples of aubergines, okra, and sweet potatoes.”

Also, helpful survival training for if you ever get marooned on a desert island. Bear Gryll’s paradise edition.

Amilla - foraging lunch 2

Amilla - foraging lunch 3

Amilla - foraging lunch 4

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