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.

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.