Donut Bar! Those words alone are enough to send goosebumps across the waistline of any true American junk food addict <hand up>. I eat more breakfasts when I am in the Maldives than any other time of the year (breakfast buffets are sort of a big thing there as in most resorts). They feature delicacies from all over the world, but somehow one of the great American AM staples has been out of reach for these culinary maestros – donuts (Latin name: Doughnut).
I’ve had decent donuts twice in the Maldives. Both are no longer served (Kurumba no longer serves theirs at least they didn’t on my last visit, and GoNuts, which isn’t even at a resort, is no longer open). About the only impressive donut you can find at the resorts these days is the blow-up kind. If someone does serve donuts, their glazing is usually some hard caked-on chocolate instead of the de rigeur creamy icing.
But Dhigufaru is blazing new donut trails not just for the Maldives, but quite possibly the world! They have set up a make-your-own-donut bar at the breakfast buffet. A pile of plain donuts set out quirkily stacked on poles. But then a collection of toppings that you can add to concoct you perfect donut – maple syrup, chocolate sauce, powdered sugar, cinnamon sugar, strawberry sauce and peanut butter. America has make-your-own salads, sandwiches and sundaes, but I’ve never come across a DIY donut.
I had to Google it (maybe a million dollar business idea) and it turns out there is one in existence – Top this Donut Bar in Cincinnati, USA. But that was about it. World-class top of the morning to you!
I’m pretty flexible on the quality of my villa (I’ve always said that you could sleep in a cardboard box in the Maldives and it would be a 5-star experience) and don’t need many amenities or recreational distractions laid on (happy to put on my snorkel in fins any time I’m a bit bored), but I do enjoy my food. Mind you, it doesn’t take much to lay out a decent spread in the Maldives – freshly caught reef fish, tropical fruits, a simple pasta station (or egg station for breakfast). But I do appreciate it when the resorts treat me to something a bit tasty.
Medhufushi features quite possibly the best value buffet in the Maldives. The resort positions itself as 4-star, but the food punches way above its weight class and is absolutely 5-star cuisine. Reminded me of Mirihi back when it was a 4.5 star, but served up gourmet food. But Mirihi is now 3 times the price of Medhuifushi! And there are a couple of 5-star properties (including some where people raved about the food in the reviews) that were nowhere near as good as Medhufushi.
Here are just a few notes of the fine dining we enjoyed during our brief stay…
- Chicken Laksa – Possibly my favourite soup of the trip. Rich and flavourful. Made to order with vegetables and eggs in the bowl that the broth is served over.
- Tom Yam Seafood Broth – More delectable soup.
- Tuna Sashimi – Not the sushi which you can find at 4-star buffets but it mostly rice in seaweed wrap. But rather prime slices of fresh tuna.
- Tenderloin – Perfectly cooked medium-rare at the roast station.
- Tandouri Chicken – With Nan bread cooked fresh in front of you.
- Curry Variety – Another “Best of the Maldives” post coming on this. My favourite was “Beetroot Curry”.
- Rice Pudding – With Sultanas almost like my mom makes (she uses raisins). Second best rice pudding I have had in the Maldives
- Ice Cream – Variety to rival super-luxury property Soneva. Here are a few of the flavours set out during our short stay – Earl Grey Tea, Passion Fruit & Yogurt, Peanut Butter, Carmelised Banana, Raspberry and Lime Sorbet, Lime Sorbet, Kiwi Sorbet, Apple Sorbet (Lori got just a bit addicted to their ice cream bar).
- Coconut Cake – Why isn’t this served more extensively??
- Mango Yogurt – And this too…why isn’t this more prevalent on the buffets?
- Mas Huni – Hard to say whether it is the “best” in the Maldives, but it is the only resort that serves *two* types of Mas Huni.
Feel free to bring a big appetite to Medhufushi even if your wallet is a bit small.
The *other* luxury seafood – Crab. Lobster is the stereotypical luxury seafood (and one I explore extensively in the Maldives). But if there is one alternative that gives lobster a bit of contention for that title, it’s Crab. Proper crab…like Alaskan King Crab or Rock Crab. Just the other day, I was musing why – with all of its opulent ingredients and gourmet eateries – one didn’t see more of the luxury King Crab in the Maldives which rivals Maine Lobster for sweetness and tenderness.
Finally, a resort has given crab the luxury treatment and spotlight it deserves in the Maldives – Finolhu. Specifically, the Crab and Fish Shack, but actually they serve an assortment of gourmet crab dishes at all of its restaurants. Crab Gazpacho (warrants its own post) at the Shack. Crab Curry at the BaaHaa Grill – a first in the Maldives, but astonished that it is. King Crab Fried Rice their Asian Kanusan restaurant.
But the star attraction is the Shack’s Soft Shelled Crab Taco (photo below). This dish is what I refer to as the “Babe Ruth Called Shot” (remember – resorts often make a lot of grandiose claims and after 20 years going to the Maldives, I’ve seen a lot). From nearly the moment we arrived, everyone around the resorts said that we had to try the Soft Shelled Crab Taco. Now, we used to live in Northern Virginia smoothly polished stone’s throw away from the Chesapeake Bay where soft-shelled crab is a regional specialty. Being a seafood and particularly a shellfish lover, I’ve tried it on many occasions, but it never really did it for me. So I was a bit sceptical about these recommendations. But hey, I thought I should try it. Wow Simply divine. This tasty dish will haunt me for a long time. Part of the problem with soft shelled crab is that you are eating the whole body – legs, head, etc. It just seems a bit weird. But encasing it in a soft taco shell masks this aspect to seem just like some tasty seafood meat.
Along with the truffle fries (truffle oil not too overbearing and the fries a perfect crispy outside and mushy soft on the inside) and the crab gazpacho (subject of another post), I think this might just be the best lunch I have ever had in the Maldives (Mind you, it is hard for a chef to stand out at lunch. The food is naturally lighter and more limited. There is less opportunity for grand recipes as no one wants to eat Lobster Thermidor or Chateau Briand in the middle of the day).
Finolhu’s Crab and Fish Shack takes you even further away from it all. You come to the Maldives resorts to escape civilisation…and then you can go to the Crab Shack to escape the resort which is situated at the end of a distinctive kilometre long sand spit jutting out into the ocean. Finolhu doesn’t just have a great crab menu, but it has an equally stunning crab venue.
International Picnic Day today. And the Maldives resort go a bit beyond the blanket and basket. There are dinners “on” the beach, but in the Maldives you can dine “in” the beach. In luxurious style. Here are the Maldives Complete Top Ten “IN” beach dinners for your end your picnic day in paradise…
1. Dusit Thani [ABOVE]
3. LUX Maldives
5. Jumeirah Dhevanafushi
6. Amilla Fushi
7. Gili Lankanfushi
8. Taj Exotica
9. Four Seasons Landaa Giraavaru
10. Anantara Veli
A number of resorts bring the produce of their garden directly to your table and some sit your table in the garden itself, but now at Kanuhura the garden actually joins you at the table. Don’t worry about having someone pass the water as the table includes is very own embedded water feature passing right through it.
When I visited Morocco, I enjoyed a night in a Bedouin tent under the desert stars, but I must say that the highlight was the bustling, buzzing Marrakesh market square at night. An acre-sized tapestry of tiny market stalls all cooking up some specific delicacy concocted from the colour full piles of spices we saw touring the souks earlier that day. Club Med Finolhu Villas has the posh version of Jemaa el Fna with a collection of gourmet stations to cook you a variety of dishes for your meal.
You get to see the food like a buffet (instead of depending on menu descriptions), but freshly prepared to order like a la carte. We’ve all had our freshly prepared eggs and noodles dishes, but these were filet beef and sautéed fish dishes with delicate sauces. The approach was particularly helpful for people with weak English. But one of the biggest benefits was reduction of food waste. The on-demand cuisine meant that only food people were going to eat was prepared instead of large mounds of buffet offerings which (by definition) never get fully consumed (see the explanatory sign at the resort restaurant below).
Set on the sands of a tropical island rather than some Arabian dune makes this far-flung Bedouin encampment all the more enchanting. After all, middle eastern traders were among the first non-natives to visit the Maldives (bringing with them the Islamic culture for example). The Maldives is sort of fusion of middle-eastern and Subcontinent heritage and traditions situated between the Red Sea and the Bay of Bengal. A number of resorts feature middle-eastern fare, but none so aesthetically authentic as Centara Ras Fushi’s Al Khaimah restaurant…
- “Savour the tastes of the Middle East when dining at Al Khaimah. Reminiscent of an authentic Bedouin tent adorned with rich fabrics and tapestry carpets and set amidst our tropical garden, this intimate restaurant offers an Arabian culinary adventure using hand-crushed spices, homemade marinades and the freshest market ingredients to flavour our char-grilled meat selections and rotisseries. Low slung seating and the heady scent of oud compliment this unique dining experience.”
I do love al fresco dining…sitting out in the open breathing in the sea-kissed night air. The soft fabrics of the surrounding canopy and the cushions adds an even more softness to the atmosphere surrounding you, the palm fronds swaying above you and the power fine sand underneath you..
Oscar weekend so pull out the popcorn and get ready for a cavalcade of 2016’s best cinema. A bucket of popcorn (with extra bucket) is standard fare, but Mirihi doubles the fun of the double features with their cinema themes treats when you pull up a seat at their film nights…
- “To enhance the experience, the charming hotel will be twinning the screening with drinks and nibbles to match the movie. For every film shown the team will strive to accompany it with inspired drinks and canapés: pastries for The Grand Budapest Hotel; martinis for James Bond; chocolates for Chocolat; milkshakes for Pulp Fiction. The memorable evening is an affair designed to suit varied tastes, with films ranging from The Godfather to Notting Hill. The setting is mesmerizingly charming, with comfy bean bags and cushions scattered in the sand. As the water laps against the shore and the Milky Way shines overhead guests can curl up in front of a classic with their toes in the sand. Munching on popcorn, guests will relax into serene island life whilst watching one of their favourite films on the big screen.”
VIEWER ADVISORY: Films to be wary of…
- Monte Python’s The Meaning of Life – wafer thin mint
- Silence of the Lambs – liver with a nice Chianti
- Sweeney Todd – meat pies
- American Pie – apple pie
- The Cook, The Thief, His Wife & Her Lover – table d’hôte
- Indiana Jones and the Temple of Doom – any “local specialty”
For further inspiration, check out Time Out’s “50 best food-on-film moments of all time”.
Beer with curry, Tequilla with lime and salt, a ‘boilermaker’ of bourbon and beer, Jagerbombs, Oyster with sweet wasabi with Prosecco, Bel Star, Brut, DOC, Veneto, Italy NV chaser.
Classic shot combos that have inspired Huvafenfushi gastronomic line-up of degustation and decantation.
We adore the variety of a tasting menu, but usually aren’t hungry enough to make through such an extensive line up. Huva’s “tasting” menu is literally “a taste”.
“A taste of the gastro mixed with the mixology. Plated shots to include food and beverage paired together in small bites and shots. Please choose from the selection to mix and match your palate.”
When we visited, we did the following rounds of shots…
- Oyster with sweet wasabi – Prosecco, Bel Star, Brut, DOC, Veneto, Italy NV
- Roast shitake mushroom with truffle dressing – Proprieta Sperino Rosa Del Rosa, Rosé Italy NV
- Camembert and onion jam – Parellada “Honeymoon” Pares Balta 2012
- Roquefort with truffle honey – Petalo Moscato Spumante “Vino dell’Amore” NV
- Fresh fig with pistachio – Fontana Fredda Asti Millesimato Dolce, Italy 2011
- Baby prawns with cocktail sauce – Sauvignon, Sileni Cellar New Zealand 2013
- Gorgonzola with olive bread – Pulenta Malbec, Chile 2009
If you are not Instagramming yourself, then the next most popular subject is your food. And if you want to prepare something truly worth photographing, not to mention devouring, then I recommend Taj Exotica’s house speciality Butter Chicken.
Maybe the best curry I have ever had (Maldives, London, New York or elsewhere) Our daughter Isley’s favourite Indian dish, it was one of our favourite dishes of the 2016 tour. So creamy and perfectly spiced to warm your mouth with a glow of aromatic flavours. At $43, not cheap (though not the most expensive curry I have ever had. That was a $100 Lobster Curry in Soho).
As a holiday gift to you all, Taj has shared its recipe with you all in a Maldives Complete exclusive. Remember, the is to start with fresh, juicy, prime chicken breast.
- 7 pieces Chicken Tikka
- 150 ml Makhni gravy
- 3 grams Ginger (julienned)
- 10 grams Butter (softened)
- 5 grams Coriander Leaf (chopped)
- 2 grams Kasoori Methi (powdered)
- 10 ml Fresh Cream
- 2 grams Sugar
- Heat butter in a pan.
- Add ginger and saute.
- Add cooked chicken tikkas and toss for a few minutes
- Add makhni gravy and allow to boil
- Add salt, sugar, kasoori methi powder and fresh cream allowing to cook for a few more seconds.
- Garnish with chopped coriander leaves and serve hot.
If you can’t get to the Indian Ocean these holidays, at least get a taste of it at home.