Gastronomy
Chef Akira Back goes to new extremes at PER AQUUM
Maldives.net.mv – He’s tackled the slopes as a professional snowboarder. He’s trained with master chefs Nobu Matsuhisa and Masaharu Morimoto. He’s championed his own cutting-edge cuisine, exploring a Korean twist on Japanese fine dining. And he’s won the hearts, and palates, of top celebrities. His fans including the likes of Eva Longoria, Taylor Swift, Pink, The Olsen Twins, Wilmer Valderamma, Kelly Osbourne, Ryan Kwanten, Joe Jonas and David Arquette.
When he arrives in the Maldives this April, Chef Akira Back will take on his newest thrilling challenge. PER AQUUM’s Maldivian resorts welcome Chef Akira to hit the waves, source the freshest catch and wow four groups of lucky diners as they join him for a private dinner in jungle treetops or deep underground beneath the heart of an iconic island.
On the evenings of 20 and 21 April at PER AQUUM Niyama and on 25 and 26 April at PER AQUUM Huvafen Fushi, Chef Akira will create a 12-course tasting menu highlighting some of his favourite exotic ingredients and techniques along with never-before-seen preparations of fresh Maldivian seafood. Sheared baby zucchini recreate vibrant emerald scales atop Maldivian white fish. Umami drenches cold water lobsters. Tiny root vegetables grow in a Seoul Garden. Micro shiso and fresh truffles add herbaceous and earthy tones to his signature tuna ‘pizza’.
While visiting the islands, Chef Akira will indulge his adventurous streak as a veteran extreme sportsman by riding the waves and joining in the surprisingly dramatic spectacle of Maldivian pole-and-line fishing. As the ship crests on the waves, fishermen using traditional sustainable methods send tuna soaring through the air. Baited into a feeding frenzy with expert techniques, the surface-dwelling tuna latch onto special barbless hooks and are propelled arcing overhead before sliding off onto the deck in a haul that can bring in several tonnes in a single outing.
No stranger to adrenaline and sportsmanship – nor globetrotting – Akira’s backstory is as fascinating as his innovative plates. Born in Korea, he moved to Aspen as a 15-year-old. Plunged into a strange country where he couldn’t speak the language, he learned English by watching James Bond movies and made friends by skateboarding and snowboarding. He decided that if he couldn’t speak English yet, the best way to make friends was by boarding. Akira found himself a quick learner at snowboarding and was soon excelling at big jumps and challenging stunts. After gathering fame – and a series of injuries – he threw himself into a new passion, studying with top Asian chefs and then opening a collection of restaurants: Yellowtail at the Bellagio in Las Vegas, Kumi at nearby Mandalay Bay, and self-titled Akira Back restaurants in Jakarta, Delhi and Seoul.
Possessing a mountain of awards and honours, he has also graced a number of television shows, including the Food Network’s Iron Chef America where he battled Iron Chef Bobby Flay, NBC’s ‘The Today Show’, Food Network’s ‘The Best Thing I Ever Ate’, Cooking Channel’s ‘United Tastes of America’ and KBS’s ‘Success Mentor’ airing in Korea.
Chef Akira’s private dinners at PER AQUUM Niyama will be held in its treetop Asian avant-garde restaurant, Nest. At PER AQUUM Huvafen Fushi, he’ll host his first night at over-water Salt, descending on the second night to the underground wine cave, Vinum. Dinner prices start at USD 220++ per person, depending on the venue.
This ‘Forces of Nature’ special appearance unfolds as part of PULSE, PER AQUUM’s stream of immersive experiences from A-list affairs to intimate celebrations. To reserve the experience or see more of this year’s PULSE line-up, visit peraquum.com/pulse.
SAii Lagoon Maldives, Curio Collection by Hilton at CROSSROADS Maldives is raising the bar with spiritueux sans alcohol . The destination has introduced Sober Spirits, a range of premium alcohol-free distilled spirits, at SAii Lagoon Maldives, Curio Collection by Hilton and key dining venues across The Marina. This innovative initiative promises indulgence without the compromise, catering to those who love the craft of spirits and cocktails but prefer to skip the buzz. Offering a sophisticated twist with alcohol-free indulgence, Sober Spirits brings everyone to the table for an unforgettable festive celebration this year at CROSSROADS Maldives.
Crafted with precision and passion, Sober Spirits Gin 0.0% and Rum 0.0% bring the depth, complexity, and aromatic experience of classic spirits to the table. It calls to be enjoyed neat, paired with mixers, or stirred into inventive mocktails and prove that indulgence does not require compromise. Adding to the lineup is the globally celebrated Lyre’s Amaretti Non-Alcoholic, bringing a nutty and sweet sophistication to the sober sipping experience.
“At CROSSROADS Maldives, we celebrate diversity—not just in cultures, but in choices. The introduction of Sober Spirits across our resort and restaurants is our way of embracing inclusivity, ensuring that every guest, whether they drink alcohol or not, can raise a glass and savour the moment,” adds Ahmed Jalaludeen- Food & Beverage Manager at SAii Lagoon Maldives, Curio Collection by Hilton.
The magic behind Sober Spirits lies in its meticulous crafting process. Born in the heart of France, these spirits undergo an initial distillation before the alcohol is gently removed using state-of-the-art techniques. The result? A flavour profile so authentic, it is hard to believe it is alcohol-free.
Guests at SAii Lagoon Maldives, Curio Collection by Hilton and dining hotspots of the Marina – Kinkao, Jiao Wu, and Kebab & Kurry will now have the chance to experience this first-of-its -kind offering. Raise a glass to a zero-proof Mojito, savour the herbaceous notes of a G&T, or enjoy the pure simplicity of Sober Spirits on the rocks for a truly extraordinary moment. With the arrival of Sober Spirits, CROSSROADS Maldives is not just leading the conversation on alcohol-free luxury—it is redefining it.
One menu; two hearts. The third chapter in the culinary partnership between master of modern Indian cuisine Chef Hari Nayak and Head Chef Kishan Singh of Baraabaru continues at Four Seasons Resort Maldives at Kuda Huraa this holiday season.
From December 15 to 21, 2024, Chef Nayak will be in residence at Kuda Huraa launching a dazzling new menu at Baraabaru – one of CNN Travel’s top ten Maldives’ Finest Tables 2022. In Baraabaru’s dramatic torch-lit lagoon-top surrounds, the chefs’ modern interpretation of traditional regional cuisine offers an illuminating journey across India. Every bite tells the story of two chefs united by a love of authentic Indian flavours, fresh local ingredients, and the joy of co-creation.
Small plates are inspired by the Subcontinent’s vibrant street foods and bustling culinary culture. Bright and tangy Shiso Leaf Chaat reimagines traditional chaat with fresh shiso leaves for a citrus-fresh bite; a light Avocado Bhel sings with zesty spices; and Dahi Vada Aloo Dum pairs soft yogurt-soaked vadas with flavourful potatoes for a comfort-fuelled fusion of textures and tastes.
Mains also offer a contemporary twist on classic dishes. Daab Chingri bursting with plump prawns in coconut elevates a traditional Bengali dish with bold, aromatic notes. Mysore Biryani brings the essence of southern India with fragrant rice, slow-cooked meat, and an intricate spice balance. Duck Mappas reinterprets the Keralan classic, with succulent duck in a warmly spiced coconut sauce.
The heart-led partnership between Indian-born, New York-based Chef Hari Nayak and Indian-born, Maldives-based Chef Kishan Singh unites two culinary visionaries. A trailblazer of modern Indian gastronomy, Chef Nayak has elevated Indian cuisine with his artful interpretations. Chef Singh, celebrated for his mastery of natural flavours and expertise in India’s diverse culinary traditions, brings a passion that has cemented Baraabaru’s 25-year reputation as the Maldives’ leading Indian restaurant. Their collaboration, which began in October 2023, spans seasonal week-long residencies, a year-round set-dinner menu, and a deep commitment to shared dreams and passions.
Discover the alchemy of Chef Nayak and Chef Singh’s partnership at Baraabaru at Four Seasons Resort Kuda Huraa from December 15, 2024. Chef Nayak will be in residence from December 15 to 21, 2024, and April 21 to 26, 2025 with the “Two Hearts” menu available at Baraabaru year-round.
To be one of the first to try the latest Two Hearts menu at Baraabaru, email: reservations.mal@fourseasons.com or call the Central Reservations department of Four Seasons Resorts Maldives at tel: (960) 66 00 888.
Coco Collection, one of the highly recognised Maldivian-owned hospitality brands, is set to kick off 2025 by welcoming the globally celebrated Pâtissier, Chef Joanna Artieda, from 27 to 29 January, and Whole Hog BBQ’er, Chef Jord Althuizen, from 24 to 26 February, to Coco Bodu Hithi in North Malé Atoll.
Chef Joanna, a culinary virtuoso with years of expertise, has earned acclaim for her remarkable achievements and artistry. This includes receiving the first woman title of Best Spanish Chef in 2016, Madrid Fusion honour for two consecutive years, and to be titled as 1 of the 10 desserts that set trends in the World in Pastry Revolution Magazine in 2019. Further she acquired her last two honours, the 2022 Navarra Award for Gastronomy and the 2022 Best Pastry Chef Award.
At the end of 2019, she published her first book, “Sweet 12” (the world’s first digital book dedicated to seasonal products), a true creative tool with high hopes of innovating the traditions of sweet cuisine creation.
This collaboration ensures to feature the captivating fresh flavours of the island while artfully crafting an array of delectable sweets and mouthwatering small bites complemented with different flavours for guests of all ages – an exciting way to welcome the auspicious Year of the Dragon!
While Coco Bodu Hithi is known for its stunning barbecues under the stars, Coco Collection is honoured to welcome Chef Jord during the most romantic time of the year. Notable for his Whole Hog BBQ’er title in 2014, Chef Jord has won multiple awards for authoring four best-selling BBQ cookbooks (of the year award 2016 and 2017). Guests are invited for exquisite dining experiences at the resort as he puts forth a master of the grill and backed with his skill of perfection with an unforgettable dining experience, especially for the couples.
Recognised with multiple honours recently, Coco Collection aims to provide a unique culinary experience each day with incredible varieties. With Michelin Star chefs regularly visiting to create exquisite dining experiences for its guests, complementing the work Group Culinary Director and Michelin Star awarded chef, Martin Cahill, reflecting the resorts commitment to service and highly regarded gastronomic offerings.
Inspired to explore and indulge at Coco Bodu Hithi soon? Get ready to take advantage of the Discover Coco deals, which offer up to 40% savings on the spacious and comfortable villas. To reserve, contact reservations@cococollection.com and secure your extraordinary getaway.
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