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The Sun Siyam Iru Fushi enhances culinary experiences with the addition of ‘Taste of India’ and ‘TEPPANYAKI’ restaurants

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The Sun Siyam Iru Fushi

Maldives.net.mv – The Sun Siyam Iru Fushi, Maldives has announced two new culinary experiences adding to its restaurant portfolio. A newly opened Indian restaurant – Taste of India and a Japanese restaurant – TEPPANYAKI, now welcome guests for an expanded dining offering.

Taste of India, which opened in October 2014, entices guests with its signature Butter Chicken made of marinated fried chicken coated with a variety of enticing Indian spices and yoghurt. Another house speciality, Dahl Makhani is made of high quality lentils mixed with tangy tomato puree and a hint of chili powder to awaken the taste buds. Taste of India, located next to Fluid Bar welcomes guests with a complimentary 3 course set dinner menu, while kids and vegetarians are also taken care of with their own dedicated menus.

Led by experienced Japanese cuisine Chef Sakda Suparpang, a second dinning outlet TEPPANYAKI introduces a 6 course set menu, inviting guests to marvel at the incredible seafood feast fresh from the Indian Ocean. TEPPANYAKI provides extensive menu options ranging from grilled yellow fin tuna to jumbo scallops and yellow tailed jack fish to mouth-watering lobster. The signature dishes Udon noodles with beef, Maldivian prawns and Yahmasa soy draws lavish appreciation from guests. Sushi and sashimi are also available at the TEPPANYAKI.

The Sun Siyam Iru Fushi

In order to enhance privacy and service to villa and retreat guests, The Sun Siyam Iru Fushi has launched a new semi à la carte breakfast concept at The Trio where an organic menu is served. Launched in October, Italian restaurant The Trio also presents guests with an Italian set menu and à la carte options. Other transformations include Flavours, which now offers classic French cuisine and Bamboo has been revamped into a Thai restaurant, providing delicious Thai flavours with additional kids and vegetarian menus. The Wine Cellar introduces a delectable 6 course menu which is perfectly paired with wine for each course.

The appointment of a new Director of Cuisine, Ian Lovie has led the Food and Beverage team to redefine the resort’s restaurants using the freshest, seasonal ingredients available, further enhancing the dining experience at The Sun Siyam Iru Fushi.

Born and raised in Edinburgh, surrounded by the wonders of produce fresh from the fields, Chef Ian Lovie developed his love of cooking at a very young age. Lovie’s culinary career began in Scotland as personal chef to the Head of State, he was also selected as ‘Apprentice of the Year’ at Edinburgh’s Telford College in 1993. Later, Chef Lovie joined the Zampelli Group at Melbourne’s finest seafood restaurant, Crown Casino. His mastery of food earned him a position on the TV programme, Postcards, which directly led to his sought-after skills being televised in kitchens around the globe.

Drink

It takes 2 (Chefs and Hearts!): Season 2 at Baraabaru at Four Seasons Resort Maldives at Kuda Huraa

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A tantalising culinary sequel unfolds from April 2, 2024 in the dramatic lagoon-top setting of Baraabaru at Four Seasons Resort Maldives at Kuda Huraa.

The partnership between Indian-born, New York-based Chef Hari Nayak and Baraabaru’s Head Chef Kishan Singh continues with a second menu, marking the next chapter in a collaborative journey that began in October 2023. This new menu not only showcases the rich cultural and culinary heritage of the Indian subcontinent and the Maldives but also ventures into new territories and passions.

The Nayak-Singh Baraabaru partnership is more than a marriage of ingredients and creativity; it’s an alignment of philosophies and passions. Visionary Chef Hari Nayak’s journey from the coastal city of Udipi, India, to the world’s most prestigious restaurants is reflected in his modern yet authentic interpretation of Indian gastronomy. Chef Kishan Singh is celebrated for his dedication to natural flavours and meticulous focus on fresh, authentic dishes, complementing Chef Nayak’s global perspective with deep-rooted local wisdom.

The new season Baraabaru menu expands its gaze beyond the Southern coastal recipes that defined Chef Hari’s India’s childhood and the first menu, embracing a pan-Indian approach with a modern twist. “We’re thrilled by the overwhelming reception from our guests who have recently dined at Baraabaru,” comments Didier Jardin, General Manager at Four Seasons Resort Maldives at Kuda Huraa. “We’re excited to elevate the dining experience even further with this new menu selection that features popular favourites as well as a selection of new dishes.”

Signature starters include the Kokum Cured Tuna, which marries the tangy essence of Bhel Puri with creamy avocado in a refreshing cold salad. The Tandoori Grilled King Oyster Mushroom is a subtly spiced delicacy; its meaty texture the perfect canvas for the smokiness of the tandoor. The Kosha Mangsho, a Bengali-style slow-cooked mutton, is prepared with black masala, offering nuanced layers of intense yet comforting flavour. The Burrata Butter Chicken combines the charred smokiness of tandoor-baked chicken tikka with the velvet texture of melted burrata and a richly roasted tomato makhini sauce. The Lamb Shank Biryani is a majestic assembly of slow-cooked lamb with aromatic saffron-infused Keralan rice, sweet caramelised onions and the buttery crunch of toasted cashews.

Chef Hari Nayak’s favourite dish, the Ghee Roasted Baby Eggplant, pairs the creaminess of ghee-enriched eggplant with the warmth of red chilli and the tang of tamarind. Served with a feather-light Neer Dosa, this dish expresses the revered chef’s hallmark blend of classic flavours with modern flair. Chef Kishan Singh’s chosen dish is the Goan Peri Peri Prawn served with garlic pachadi and curry leaf oil.

As guests dine beneath Kuda Huraa’s endless skies, each bite explores the treasures of sea and land – and tells the tale of two chefs united in their passion for Indian flavours, fresh Maldivian ingredients, and the joy of creating together.

To book a table at Baraabaru,email: reservations.mal@fourseasons.com or call the central reservations department of Four Seasons Resorts Maldives at tel: (960) 66 00 888.

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Intercontinental Maldives welcomes Chef Mauro Panebianco for exclusive residency

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InterContinental Maldives Maamunagau Resort has announced a week-long residency with Mauro Panebianco, an excellent chef known for his exquisite take on Italian cuisine. Set to take place between April 27th and May 4th, guests can look forward to an incredible culinary spectacle as the chef will be preparing various dishes for 3 nights at Lighthouse, an oceanfront culinary gem renowned for its brilliant Mediterranean culinary creations and scenic views.

Passionate about food since his early years, Chef Mauro has over 3 decades of experience mastering Italian cuisine. Originally from Busto Arsizio, a city that serves as the gateway to Milan, Chef Mauro has worked with a series of renowned establishments around the world, including La Terrazza in Rome and the Giorgio Armani restaurant in Munich. He is currently the Executive Chef of Cantinetta Antinori in Moscow, where he has spent nearly 2 decades honing his skills in crafting the finest Italian dishes and pastries.

The talented chef will also help host a management cocktail event, presenting his signature canapes and offering guests a glimpse into the artistry behind his creations. Driven by his passion for culinary excellence and a desire to impart knowledge, Chef Mauro will organise a masterclass delving into the intricate techniques of preparing pasta and pesto from scratch. This enlightening masterclass will offer participants a hands-on experience and inspire them to develop their skills in creating the essential elements of Italian cuisine.

Chef Mauro believes in infusing every dish with emotion, offering guests a journey of exquisite simplicity and taste that leaves a lasting impression on their senses and memories. During the residency, he will be showcasing his culinary artistry for 3 unforgettable nights, crafting gastronomic masterpieces that embody his philosophy and embrace the timeless elegance of Italy, creating a truly exceptional dining experience.

The Lighthouse restaurant, where this incredible gastronomic journey will take place, celebrates the rich Mediterranean cuisine and sources the finest ingredients and seafood. Located at an enchanting lighthouse, the restaurant offers a breathtaking 360-degree view of the property and the serene Indian Ocean. With its warm and inviting atmosphere and alfresco setting, complemented by the exquisite dishes prepared by Chef Mauro, the Lighthouse restaurant is the ideal choice for discerning diners seeking an elegant dining affair.

Tucked away in the secluded Maamunagau island, this astonishing resort offers a charming setting where guests can unwind and immerse themselves in the natural beauty of this tropical archipelago. With Chef Mauro coming soon to join the resort for his residency, diners are invited to embark on a culinary voyage to the heart of Italy, where every dish reflects the passion, expertise, and artistry of this authentic cuisine.

Rates for stays in April 2024 start from USD 1058 ++ per night in an Overwater Pool Villa, including daily breakfast for two and Club Intercontinental benefits including complimentary daily afternoon tea, aperitif hour and pool refreshments. For more information, please visit www.maldives.intercontinental.com or contact reservations.icmaldives@ihg.com.

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The Old Man’s exclusive pop-up event at Conrad Maldives Rangali Island

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Conrad Maldives Rangali Island has announced an extraordinary collaboration with The Old Man, the celebrated Hemingway-inspired bar from Hong Kong, distinguished as one of The World’s 50 Best Bars. This distinct pop-up, available from the 6th to 13th April, invites guests to embark on a unique mixological adventure, led by the famed bartender, Ben Ayad.

In the picturesque setting of Rangali Bar, guests will be treated to bespoke cocktails, each narrating its own story. These creations are a tribute to Ernest Hemingway’s legacy and are infused with the rich palette of the island’s flavors. Ben’s mastery in mixology, combined with the vibrant local essence, ensures each drink is not just tasted but experienced.

Highlighting the week-long event is a special cocktail pairing dinner on 9th April at the world-renowned Ithaa Undersea Restaurant. Guests will have the rare opportunity to dine beneath the ocean’s surface, enjoying a meticulously crafted menu paired with bespoke cocktails. Ben will utilize the island’s freshest ingredients to craft delicious cocktails, perfectly paired with each course.

“We are honored to present to our guests a first-of-its-kind exclusive pop-up event at Conrad Maldives Rangali Island in collaboration with The Old Man. This event is a celebration of storytelling through taste, set in one of the world’s most stunning locations. Bringing together The Old Man’s mixology art with our unrivalled dining setting, reflects our commitment to offering our guests curated experiences infused with authentic Maldivian warmth,” Thomas Hoeborn, General Manager of Conrad Maldives Rangali Island.

Conrad Maldives Rangali Island is part of Hilton Honors, the award-winning guest loyalty program for Hilton’s 22 world-class brands. Hilton Honors members who book directly through preferred Hilton channels have access to instant benefits, including a flexible payment slider that allows members to choose nearly any combination of Points and money to book a stay, an exclusive member discount that can’t be found anywhere else and free standard WiFi. Members also have access to contactless technology exclusively through the industry-leading Hilton Honors mobile app, where Hilton Honors members can check-in, choose their room and access their room using Digital Key.

For booking and further information, please visit www.conradmaldives.com or contact MLEHI.Experiences@conradhotels.com.

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