All sorts of buffet “stations” provide a balance between variety of offering with the efficiency and convenience of a buffet. Egg stations are ubiquitous, but resorts have introduced all sorts of variations on the custom preparation theme. Pasta stations are quite popular, but we have never seen one quite as exquisite as Kudafushi’s. Most pasta stations have a tomato sauce and a crème sauce, but Kudafushi features 6 different varieties every evening each with quite a bit of flair.
My favourite was the Blue Cheese sauce, but a group of Italian guests were queuing for the pasta Pesto Siciliano with Cashews one of whom walked away muttering “buonissimo” (hard to get a better endorsement).
Stations are a commonplace feature at resort restaurants providing the freshness and customisation of a la carte with the variety of selection of a buffet. Dhigali brings the concept to the spa with their Natural Scrub Station for facials and body scrubs. Scrubs made custom for your treatment from the following ingredients:
- Sand with clove, cinnamon and cardomon – Maldive rub
Fresh scrubs freshly made from fresh ingredients for fresh skin.
Nearly every resort has a pasta station at its dinner buffet, but none so homemade as the Italian-rooted Cocoon who not only prepares the pasta sauces fresh in front of you, but also the pasta noodles themselves.
Dosa is a popular South Indian specialty that we have enjoyed a few times in the Maldives. Made with egg, rice flour and coconut milk it is served with curry. But the main restaurant at NIYAMA features a “Live DOSA” station which makes it fresh and customised to your particular liking.
The main rival to eggs benedict for breakfast luxury is steak and eggs. More of an American staple, you don’t find it that often on European menus. So I was delighted to find Cocoon’s Steak and Egg Station at their breakfast buffer. Quite nice cuts of beef grilled to your liking along with your choice of egg accompaniment (I tend to prefer scrambled with my steak and a bit of ketchup, which they also had at hand).
I always delight in finding things at resorts that I haven’t come across before in other resorts. I especially delight in finding things I had never come across ever in my life. So it was with Olhuveli’s “Pakora”, a kind of ghee-fried fritter. London and the UK is not short of Indian cuisine, but I have never had a pakora in decades of living here. Not to mention visiting the Indian Ocean neighbour for nearly as long. And not only did the resort offer the treat, but they had a special “Pakora Station” which made several variations on the culinary theme fresh to order.
I’ve also decide to add a “Station” tag to the blog to highlight the distinctive “fresh, made to order” preparations available at buffets around the Maldives.
And Finolhu has a bagel station for people who prefer their round dough morning thing savoury not sweet. Four different varieties of bagels and more toppings than I have seen this side of New York’s West Side. Of course, smoked salmon, but the smoked shrimps were a revelation. They also had smoked tuna and smoked king fish. As well as an assortment of cold cuts and other cheeses.
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).
The Maldives Sub-Continental location means that the region dish of “curry” is a traditional staple. But, a curry varies widely not just in different recipes, but also in different countries. Living in England, Indian curry is time honoured tradition, but lately I’ve become more struck by the fragrant coconut and coriander tastes of Thai curries.
I don’t think I’ve seen a resort that hasn’t served a curry as a part of its buffet selection. But JA Manafaru serves all the curries. Well, at least all the ones I knew about.
Its main restaurant offers a Curry Station which has the following styles of curry…
- Sri Lankan
- Indian Molee
And they are not sitting there pre-made but rather their chefs prepare them for you fresh to order (see photo). And as such you can tailor them to your own liking choosing the sauce, the meat (chicken, lamb, seafood) and how spicy you like it. In fact, the curry is so fresh that the curry leaves grown in the chef’s herb garden on the island.
Often it is the little touches that turn the ordinary into the extraordinary. I had to start off my Best of the Maldives posts on Coco Bodu Hithi with their creative pancake station. I already featured the special Maldivian flag pancake made for the 50th anniversary celebrations a fortnight ago. But that was just a sample of the creative concoctions the chef Endro (see photos below) makes.
He uses three types of pancake batter – (a) Red (strawberry), (b) Brown (chocolate), and (c) White (plain). He made the above “Love” heart for me to give Lori and a special “Maldiv” flapjack for me.
In fact, this post made me realise that I didn’t have a “Breakfast” category tag…yet.