A fusion closer to the Maldivian home is Soneva Fushi’s “Tastemaker” who combines Laccadive flavours with a range of Asian flavours drawn from his travels in the region:
- “Maldivian born and bred, Chef Sobah is considered one of the pioneers of his islands’ rich culinary heritage. As a child, his family’s main source of income was from fishing, and he would help his parents sun-dry and smoke the daily catch. Today, Chef Sobah draws upon the traditional techniques of Maldivian cooking in his Soneva Fushi restaurant, Sobah’s, the first restaurant in the Maldives to offer authentic Maldivian fare with a contemporary twist.”
I’ve added a tag for “Fusion” with this post as so many of the top properties are distinguishing their fare with the flai of inventive combination.
One of my all time favourite coconut delicacies is the “Tub Kim Krob” served at Ayada’s Kai restaurant. Kai serves gourmet Asian fusion food to rival Anatara’s memorable Geckos. Tub kim krob is the simplest of dishes – basically coconut milk and water chestnut – and yet so divinely moreish. I struggle to find Asian desserts that I really savour (especially if you eliminate all the mango concoctions). But this dish I could eat again and again. And I wasn’t alone. Ayada Sales and Marketing Director Niclas Prokop had joined us and like most resort management accompanying us for dinner was pretty indifferent to what he had to eat (I’m sure he’s had everything on the menu many times). Except when it came to dessert. Then, there was no hesitation and he immediately put in an order for the tub kim krob. And the other staff with us echoed his request. So I definitely had to try some myself.
More like “YUM tim krob”!
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