Conrad Maldives Rangali announces summer of luxe gastronomy

Conrad Maldives Rangali Island is gearing up to host a series of new creativities designed to excite and inspire gourmands over the coming months.

This summer, guests will be able to enjoy an imaginative new cocktail menu designed by world-renowned mixologist Grant Collins. Award-winning restaurant Ufaa by Chinese celebrity chef Jereme Leung will be transformed into a special pop-up event where foodies will be transported back in time for a journey through the flavours of Shanghai’s Belle Époque era.

This July will see the authentic Chinese restaurant transformed into 1930s Shanghai with the launch of its Shanghai Mystique pop-up event, set against a spectacular backdrop of crystal-clear waters, white sandy beach and swaying palm trees.

1930s Shanghai mystique pop-up event at Ufaa by Jereme Leung. PHOTO/ CONRAD

Guests staying at the resort from July 16-18 can experience the wonders of Shanghai through the eyes of Suzie Wong, an icon of what 1930s Shanghai and Hong Kong represented. Guests will be transported to the city’s Golden Age with the restaurant resembling The Great Gatsby era adorned with colourful touches from Shanghai, including oriental lanterns, dramatic red lighting, and vintage Chinese advertising and parasols.

“Drawing on the key five flavours of salty, spicy, sour, sweet and bitter, guests can feast on an array of dishes including double boiled chicken soup with mushroom, green vegetable and oven baked cod fillet in spicy sauce and Yunnan rose petal ice cream. Jereme will take centre stage during the event allowing guests to mix and mingle with a culinary maestro,” the resort said, in an announcement.

Additionally, internationally renowned mixologist Grant Collins has curated an eclectic selection of cocktails featured at Rangali Bar and The Quiet Zone.

Grant Collins in Conrad Maldives Rangali Island. PHOTO/ CONRAD

Taking inspiration from his childhood memories, the menus feature a playful assortment of cocktails with ingredients sourced from the resort’s organic hydroponic garden. Offering an adult twist on childhood treats, the nostalgic menu includes the likes of orange sherbet mojito, candy floss berry sour and even a dedicated ‘movie nights’ cocktail served in a popcorn cup, made up of popcorn washed vodka and spiced cherry cola.

“Adopting the principles of molecular gastronomy, Grant Collins brings an innovative approach to Conrad Maldives by transforming ingredients such as rosemary and basil into sorbet and foams. Orange sherbet and berry cotton candy are too made in house creating scientific theatrical flair in both bars,” the announcement read.

As one of the Maldives’ leading resorts and one of Hilton Worldwide’s flagship properties, the award-winning Conrad Maldives Rangali Island resort offers 150 villas and suites, 12 restaurants and bars, two spas — all stretched over two remote islands. It features the Ithaa Undersea Restaurant, world’s first undersea restaurant made from only glass.

Conrad Maldives Rangali Island is home to two unique spa experiences; The Spa Retreat on Rangalifinolhu Island and the Over Water Spa on Rangali Island. Combining expertise from around the world with carefully selected products and therapies influenced by the environment, the two spas offer unique and effective experiences to suit the needs of every individual.

The luxury resort also offers the popular Conrad Concierge mobile app, which gives global luxury travellers the ability to customise details of their hotel stay before, during, and after each visit via a smartphone or tablet. Whether it is pre-selecting bath amenities or checking in while in-transit from the airport, guests can access a variety of features by using the app.

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