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Fine Dining at the Deep End

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Taj Exotica

Maldives.net.mv – Taj Exotica Resort & Spa, Maldives – true to its hotelier brand and fame, the Maldivian resort is one of the finest, most luxurious and elegant resorts in the country today. Well known amongst royalty and celebrities, the resort boasts of the finer, more private luxury life on an island. Your very own personal butler,  private dining options, Villas with plunge pools, to name a few.

The DeepEnd Restaurant is the most spectacular restaurant on the island, specially created for luxurious dining. The restaurant sparks of romantic ambiance; dine under the stars, as the gentle breeze of the evening envelops you, engulfing you in love and romance, to the smooth sounds of lapping waves.

Guests who wish to dine at this fabulous restaurant are requested to book ahead. Deep-End offers special menus for guests who prefer a glutton free diet.
Deep End serves upscale grill and Mediterranean cuisine, with several tasting menus to chose from. The restaurant also offers special Lobster nights, promoting local sea food to the guests.

Taj Exotica

At the Deep End, every little detail is catered to, including special stools for ladies’ handbags and personalized farewell desserts for guest nearing the end of their stay in paradise; special fruit platters symbolizing the island, the nature and the beauty of the island are presented at the end of the meal as a special good-bye dessert.

All the food and fresh produce are brought in from the best places in the world – only the best of the best is good enough for the guests at Taj Exotica Resort & Spa. Experienced Head Chef Malay has previously worked at several five star hotels and restaurants, including Grand Marriott and One & Only resorts.

Head Chef Malay likes to add little personal touches to his dishes, including homemade flavored salts, which perfectly enhances the flavors of a dish.
Deep End restaurant at Taj Exotica Resort& Spa Maldives is recognized worldwide and has won many awards for exquisite service and food. The Dessert OPERA has been specifically created at Taj Exotica and the whole experience never fails to wow a guest. A must try at the restaurant!!

Taj Exotica

Deep End Restaurant is the first restaurant in the Maldives to be ever featured in the infamous Conde Naste Traveller Magazine. Gaining recognition and fans from around the world, “everyday we are achievers” Mr. Hussain Shamil, the restaurant Manager said.

The beautiful service and exquisite food services makes Deep End very popular amongst guests, many of whom are repeaters. The staff make it a point to keep a special file on each guests arriving at the resort, hence giving them only the best, most personalized and bespoke service.

Taj Exotica Resort& Spa provides the most luxurious service you could have ever imagined – the Deep End fine restaurant is just a small piece of heaven served at Taj Exotica Resort & Spa Maldives.

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Gluten-free, vegan baking takes centre stage in Maldives with BBM, IREKS

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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

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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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Dubai Chocolate Brownies in Maldives: BBM, Dreidoppel conclude pastry tour

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BBM’s exclusive Dreidoppel Demo Tour, led by Master Pâtissier Frankie Robin, concluded successfully on Apr 30th, after a 10-day pastry training series across 15 leading Maldivian resorts that requested the training. Two city bakeries were also trained on the 30th. The initiative brought together global expertise and a strong commitment to raising pastry standards in the local hospitality industry.

This year’s sessions focused on practical pastry solutions using Dreidoppel’s premium ingredient range to create Panettone, Dubai chocolate brownies, Mousses, Crème Brûlée, Fill & Gloss applications, and Caramel Chocolate Snacks.

A standout feature of the tour was the passion shown by young chefs across the islands.

Chef Frankie Robin remarked, “What truly impressed me was how prepared and passionate the young chefs were. Their eagerness to learn, experiment, and take their skills to world-class standards made every session an absolute joy.”

Grounded in real kitchen challenges—speed, flavour, and efficiency—Chef Frankie’s demos showcased how smart ingredient choices can drive both creativity and performance.

A.V.S. Subrahmanyam, Chief Operating Officer at BBM, added, “At BBM, we believe in more than just supplying ingredients—we are committed to the professional growth of the industry. Collaborations like this empower culinary teams with global techniques and greater confidence.”

The tour reflects BBM’s ongoing efforts to strengthen the Maldivian foodservice industry through knowledge-sharing and access to world-class products.

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