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Waldorf Astoria Maldives Ithaafushi partners with renowned Chef Dave Pynt to elevate Maldives culinary experience

Hilton’s iconic Waldorf Astoria Hotels & Resorts brand has announced the launch of its exclusive barbecue grill restaurant, The Ledge by Dave Pynt at Waldorf Astoria Maldives Ithaafushi.
Chef Dave Pynt is the culinary mastermind behind Singapore’s Burnt Ends restaurant, which has been awarded one Michelin star and most recently ranked No. 10 on the San Pellegrino Asia’s 50 Best Restaurants List 2019.
“In line with Waldorf Astoria’s pioneering legacy of culinary excellence and innovation, Dave Pynt’s unrivalled style of cooking is set to deliver an unparalleled dining experience for our guests at Waldorf Astoria Maldives Ithaafushi. An expert in his field, Dave brings an innovative spin to food preparation, a unique flavour and a distinct ambience,” Daniel Welk, Vice President of Luxury and Lifestyle for Asia Pacific at Hilton, was quoted in a statement, as saying.

King Crab and Garlic Brown Butter. PHOTO/ WALDORF ASTORIA

(R-L) Hokey Pokey Sundae, Guyana Swizzle, and Umeshu. PHOTO/ WALDORF ASTORIA
The Ledge will feature Dave Pynt’s signature custom-built four-ton dual cavity oven and elevation grills fired by sustainable Jarrah wood – enabling the use of various techniques including smoking, slow roasting, hot roasting, baking and grilling. It will be a perfect spot for a leisurely lunch of poolside favorites during the day and the place to go for the finest cut of succulent, wood-fired meats and fine wine in the evening.
“We are excited to launch this restaurant with Waldorf Astoria in the Maldives. Our style of food and service is the perfect fit for dining by the pool and beach, against a stunning Maldivian backdrop,” Dave Pynt said.

Steak Frities, Fish and Chips. PHOTO/ WALDORF ASTORIA

Grissini and Ikura. PHOTO/ WALDORF ASTORIA
Highlights at The Ledge by Dave Pynt include:
- Dry Aged OP Rib: a 45-day, dry-aged beef rib
- Lobster Roll, a brioche bun stuffed with freshly grilled lobster and lobster aioli
- Local Grouper, a grilled whole grouper served with a fresh cucumber and yuzu salad and a green sauce
“We are delighted to bring Waldorf Astoria’s illustrious heritage of personal service and culinary expertise to the Maldives. Through exceptional dining concepts like The Ledge by Dave Pynt, we look forward to transforming the Maldives experience for our guests and ensure they leave with memories that last a lifetime,” Etienne Dalançon, General Manager at Waldorf Astoria Maldives Ithaafushi, said.

Local lobster. PHOTO/ WALDORF ASTORIA

Local grouper. PHOTO/ WALDORF ASTORIA
Set to open on July 1, Waldorf Astoria Maldives Ithaafushi, a 122 all-villa resort, is a short 30-minute yacht journey away from Velana International Airport and will offer the ultimate in space and exclusivity. Spanning three islands in South Male Atoll, the resort marks the return of Hilton’s iconic Waldorf Astoria Hotels & Resorts’ brand to the Maldives.
The resort will boast a total of 11 exceptional, specialty dining venues — the variety of which is a first in the Maldives. From elevated treetop-dining concept at Terra and exquisite food and wine pairings nestled amongst boulders at The Rock to authentic Middle Eastern cuisine at Yasmeen and impeccably prepared crispy Peking duck fresh out of the first wood-fired oven in the Maldives, guests will enjoy a plethora of world-class dining options at Waldorf Astoria Maldives Ithaafushi.
For more information or to make reservations, please visit www.waldorfastoriamaldives.com or call +960-4-000300.
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Ifuru Island Maldives’ Social House introduces authentic Indian Thali experience

Ifuru Island Maldives has unveiled its newest culinary journey: the Indian Thali at Social House. This signature dining experience pays homage to the vibrant flavours, diversity, and cultural warmth of Indian cuisine, reimagined in the heart of the Maldives.
Inspired by Ayurveda’s Six Taste Theory, the Indian Thali is designed to provide a perfectly balanced meal that nourishes both body and soul. Guests can savour an array of authentic dishes that reflect India’s culinary soul, presented with the modern flair and island elegance that define Ifuru Island.

The Thali includes a generous spread of delights such as Jhinga Laziz, Butter Chicken, Boti Masala, Dal Makhani, Palak Paneer, Chana Masala, Tomato Rasam, served alongside Jeera Rice, Paratha, Mango Chutney, Masala Onion, Papadum, and a decadent Gulab Jamun Cheesecake.
“Crafting this Indian Thali has been a labour of love,” says Nadedja Bouacha, Executive Chef at Ifuru Island Maldives. “Each element is carefully prepared to honour India’s diverse culinary heritage while offering our guests a rich, comforting, and authentic experience in a setting as extraordinary as our island.”
The Indian Thali is now available at Social House, the resort’s popular dining venue known for blending global flavors with local flair and laid-back luxury.
Whether you’re a fan of Indian cuisine or a first-time explorer, the Indian Thali at Ifuru Island is a celebration of culture, taste, and mindful eating.
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Gluten-free, vegan baking takes centre stage in Maldives with BBM, IREKS

Renowned Master Baker Steven Selvamuthu from IREKS is currently in the Maldives, leading a specialised baking demo tour focused on gluten-free and vegan baked goods. The initiative, organised by Bestbuy Maldives (BBM), is running from May 3rd to 15th and is covering over 10 leading resorts along with professional bakers in Malé.
Through hands-on sessions and live demonstrations, Chef Steven is sharing innovative techniques and versatile recipes tailored to modern dietary trends, while also addressing real-world challenges faced by professional kitchens.
Sharing his experience so far, Chef Steven said: “The growing interest in gluten-free and vegan baking here is truly inspiring. Maldivian chefs are open-minded, eager to learn, and ready to embrace global trends without compromising on quality or flavour.”
This ongoing collaboration between IREKS and BBM reflects a shared commitment to professional development in the region’s foodservice industry. By introducing modern baking solutions and supporting skill-building at the grassroots level, the initiative is adding value to both local talent and resort kitchens.
A.V.S. Subrahmanyam, Chief Operating Officer at BBM, added: “As consumer preferences evolve, we want to ensure that Maldivian chefs are equipped to meet those expectations with confidence. Our partnership with IREKS reflects BBM’s mission to bring world-class expertise and ingredients closer to the local culinary community.”
With rising demand for inclusive and health-conscious bakery options, the ongoing tour is playing a key role in empowering chefs across the Maldives to stay ahead in a rapidly shifting global food landscape.
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Exquisite culinary journey awaits at Cinnamon Velifushi’s Marlin

Newly reopened with a refreshed spirit and a refined culinary direction, Marlin at Cinnamon Velifushi Maldives invites guests to rediscover one of the island’s most intimate dining experiences. Perched along the shoreline with uninterrupted views of the horizon, the restaurant pairs inspired new dishes and elevated service with a setting that’s nothing short of magical. As the sun melts into the sea, casting golden reflections across the water, each evening at Marlin unfolds like a private performance.
With fewer than ten tables, the atmosphere at Marlin is intentionally intimate. The open-air space is designed to foster quiet moments and meaningful conversation, with the lapping waves and amber skies creating a serene backdrop. Whether it’s a romantic evening or a private celebration, Marlin delivers a sense of exclusivity that few can match.

The culinary journey begins with an irresistible selection of starters. One of the most memorable is the Half a Dozen Debay Oysters, a showpiece of flavour and texture where each oyster is prepared with its own bold twist. Next, the Tom Yum Talay, a Thai seafood soup revered across Southeast Asia, arrives with its intoxicating aroma. Crafted with lemongrass, galangal, kaffir lime leaves, Thai chillies, and plump shrimp, the broth is simmered gently to draw out each layer of flavour, then finished with a swirl of coconut milk that softens the spice without losing the complexity.

For the main course, the spotlight often falls on the curried lobster, a house favourite that encapsulates the essence of island indulgence. Fresh lobster is gently simmered in a Maldivian-spiced cream, enriched with subtle hints of coconut milk, lending the dish a silky finish and a depth of flavour that balances spice, sweetness, and brine in every bite. Seafood lovers will also appreciate the array of options including crab, tiger prawns, and reef fish, while those craving fire-kissed perfection can opt for selections from the grill: Salmon steak, Barramundi fish fillet, or the Australian Wagyu beef tenderloin, prized for its melt-in-the-mouth marbling. The Mulwarra lamb rack chops are another standout, cooked to tender perfection and accompanied by seasonal vegetables and rich jus.
One of the most noticeable enhancements since the reopening is Marlin’s wine programme. The expanded cellar features a carefully curated list of vintages selected to complement the bold flavours of the new menu. The Chardonnay bring freshness to seafood dishes, while Pinot Noir and Cabernet Sauvignon offer warmth and depth to grilled meats. The staff, now trained with an even keener focus on wine pairings, are on hand to guide guests through the list, ensuring each bottle adds to the occasion.

“Dining at Marlin is about curating moments that linger,” says Sanjeeva Perera, General Manager of Cinnamon Velifushi Maldives. “From the way the light plays on the waves to the layered flavours on each plate, everything comes together to offer our guests an experience that’s deeply personal and profoundly memorable.”
Whether you’re toasting to a special occasion or simply savouring the present, Marlin invites you to slow down, take it all in, and enjoy one of the Maldives’ most captivating sunset views served with a side of culinary artistry.
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