Best of the Maldives: Luxury Dinner Experience – Jumeirah Vittaveli

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Jumeirah Vittaveli - luxury dining experience

The ever escalating arms-race for the biggest payload of opulence has tended focus on the venue, namely an underwater room. But Jumeirah Vittaveli’s latest foray onto the battlefield of epicurean extravagance demonstrates that you can have an aircraft carrier scale lavishness of experience even without the subaquatic dining table. This Is Insider reports the details…

  • “Those opting for the experience will be picked up from their home by a butler and whisked off to the closest airport to board a private jet bound for the Maldives. A private catamaran will then take you to the resort. Then, on whatever day you choose, a private seaplane will take you to Michelin-starred chef Ollie Dabbous’ [see photo above] island pop-up HIDE restaurant for an exclusive meal. Afterwards, you get to unwind on a private yacht. The experience includes a five-night stay in one of the resort’s new Private Ocean Retreats, which come equipped with winding slides.”

And with a price tag of $50,000, it might just be the most expensive meal “out” in the world. So if the spouse says they don’t particularly fancy cooking tonight, be careful saying “anything you like, honey”.

     

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Best of the Maldives: Slider Station – Malahini Kuda Bandos

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Malahini Kuda Bandos - slider station

Malahini Kuda Bandos has its own distinctive bite sized treats at its buffet slider station. One of the problems with buffets is that you eat too much as you simply can’t decide between all the delicacies on offer. Not only can you have a tapas-scale burger, but it is also prepared freshly for you to your liking. Have it your way (#NotSoWhopper)!

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Best of the Maldives: Noodle Station – Grand Park Kodhipparu

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Grand Park Kodhipparu - noodle station

When I worked at Microsoft, it’s quite expansive canteen always seemed to be the busiest at its noodle station. I’ve seen noodle dishes prepared to order at Maldives buffets, but none quite so extravagantly as Grand Park Kodhipparu’s The Edge restaurant. Kassandra noodles are prepared freshly in multiple pots with an extensive array of ingredients and spice to choose from to customise them to your own liking.

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Best of the Maldives: Michelin Stars – Soneva Fushi

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Soneva Fushi - Michellin meals

A meal by a Michelin-starred chef is a thing of beauty. A number of Michelin honorees have visited as guest chefs before, but no resort has assembled quite the Menu Gourmand of variety as Soneva Fushi’s banquet of culinary talent:

“Soneva and the Michelin Guide will be jointly promoting the following chef events, most of which feature chefs from restaurants worldwide with two or three Michelin stars:

  • August 26-31, 2018 at Soneva Fushi: Kiko Moya, from two-starred Spanish restaurant L’Escaletta
  • October 7-12, 2018 at Soneva Fushi: Gert de Mangeleer, from three-starred Belgium restaurant Hertog Jan
  • October 15-21, 2018 at Soneva Fushi: Bruno Oger, from two-starred French restaurant La Villa Archange
  • November 5-12, 2018 at Soneva Fushi: Yoann Conte, from two-starred French restaurant Bord du Lac
  • November 25-December 2, 2018 at Soneva Fushi: Pere Planaguma, from two-starred Spanish restaurant Les Col
  • December 5-14, 2018 at Soneva Fushi: Tim Raue, from two-starred German Restaurant Tim Raue
  • December 22, 2018-January 4, 2019 at Soneva Fushi and Soneva Jani: Ronan Kervarrec, from two-starred French restaurant La Table de Plaisance
  • February 14-17, 2019 at Soneva Fushi: Tom Aikens, from two-starred UK restaurant Toms Kitchen
  • March 4-9, 2019 at Soneva Fushi: Guillaume Bracaval, from two-starred French restaurant Michel Troisgros
  • October 6-11, 2019 at Soneva Fushi: Maxime Meilleur, from three-starred French restaurant La Bouitte

Starry starry delight!

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Best of the Maldives: Maldivian Tepanyaki – Makunudu

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Makanudu - Maldives tepanyaki

Grill stations at buffets are often pretty standard fare. And Japanese-style Tepanyaki grills, that inject a bit of show into the prep, can be found at a good number of properties. But we were enchanted by what is probably best described as “Maldivian Tepanyaki” at Makunudu’s Maldivian Night. The chef was preparing “Maldivian Flat Bread Strings”, itself a dish I had never sampled in twenty years of coming to the Maldives.

The chef chops flat breads into very thin “strings” and fries them on the grill. Then some veg and spices are tossed on…with more rhythmic chopping. Finally, the whole mixture is topped with a fish or chicken. It was delicious and all prepared with a rhythmic show.

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Best of the Maldives: Curry Variety – Medhufushi

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Medhufushi - beetroot curry

Planted in the middle of the Indian Ocean, there is never any shortage of subcontinent inspired dishes on the Maldives buffets especially the ubiquitous curry. Reef fish is the obviously the more local staple. But I have never seen such variety in curry variety than I did at Medhufushi. Each night they had no less than 3 different curries. Our first night was beetroot curry, cucumber curry and chicken curry.

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Best of the Maldives: Custom Bento – Park Hyatt Hadahaa

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Park Hyatt Hadahaa - custom bento

You can enjoy gourmet delicacy anywhere on the island at Park Hyatt Hadahaa with their custom bento box:

  • “Select from our special menu and design your own set lunch to be enjoyed under the glorious Maldivian sun while lounging by the main pool, on the main beach or at The Bar.”

Price: US$49 per person, Time: 12:30 pm – 3:30 pm.

  

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Best of the Maldives: Organic Eggs – Six Senses Laamu

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Six Senses Laamu - organic eggs

If the Easter bunny is looking for the best eggs for tomorrow’s baskets, he might want hop on by Six Senses Laamu. Yes, April Fools is tomorrow, but this announcement, “Six Senses Laamu Crafts Out-of-the-Ordinary Experiences on Land and Underwater”, came out last week so it appears to be legic (thanks Paola):

  • “The latest crafted experiences from the resort comes in line with two other Six Senses values of sustainability and pioneering wellness. This time the newest arrivals to the island are a flock of 24 chickens from two neighbouring islands, and their reservation at the resort is made for a long stay. Before their arrival the flock was vetted by Raymond Rochester, a guest and visiting veterinarian. They were given a warm welcome by the resort hosts and upon arrival, in line with guests experience, they are assigned a Chicken Guest Experience Maker (Chicken GEM) available to help make their stay comfortable. Their accommodation is located at the newly built organic Kukulku Farm. Kukulku is the word for chicken in the local language of Dhivehi…Resident Manager Frans Westraadt along with Sustainability Manager Megan O’Beirne supervised the preparation of the Kukulhu Farm. It includes a state-of-the-art chicken gym facility, a multi-level installation with terracing steps for exercise sessions and handmade nests that follow the fundamental philosophies of the Sleep With Six Senses programme.”

One of my favourite egg-cellent press releases of all time.

Six Senses Laamu - chicken spa

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