Gastronomy
Chef André delights the senses at Kurumba Maldives
Maldives.net.mv – André Chiang might have been born Taiwanese but he spent most of his life in the south of France, Basque country. With a family of artists of all forms, including a brother who is an actor and father a calligrapher, it was no surprise that André himself took on pottery and cooking. Making his way to be the head chef of Michelin star restaurant Le Jardin des Sens in France, was no ordinary feat for a young man from Taiwan. It was sheer talent as an artist and chef, that lead him to his five successful restaurants around the world today, including the aptly named, Restaurant André, in Singapore, which was recently awarded two Michelin stars. Today his restaurant in Singapore is ranked as the most sought after and recognised as the 5th best restaurant in Asia as well as being 39th from the world in 2016, according to the British Magazine Restaurant.
Sitting by the beach, listening to the waves, we were treated to an artistic demonstration of chef André and his team, at Kurumba Maldives. Introducing himself humbly, André was quick to point out that his restaurant does not carry a standard menu. He has a standing deal with artisan farmers and fishermen and traders to get the best of their produce each day, and by nine am he along with his team, they will look at what has arrived and come up with creative, gastronomical masterpieces. There are no lesser dishes as starters but each was a unique creation that delighted the eager eater, at André’s.
He began with a dish of ‘charcoal’ and seafood dip, crafted with smoked piquillos puree, amaebi carpaccio and wild herbs. It was more a breadstick that was black and with some cheesy filling which too was black, left to be kept warm in a plate of charcoal. The moment the bread stick touched your tongue was the moment you realize the rest of the afternoon was going to be a life time treat. It was followed by a dish of scallops left to dry in a special paper that takes only two days to dry out the fluids and give it the tasty unique flavor. The scallops bit was then wrapped with mushroom floss and then the top was ‘burnt’ with the blow torch. To describe the taste would be simply to say that each of the ingredients were purely represented equally, without one, overpowering the other.
The final dish was a healthier and lighter substitute for risotto, with five types of sautéed mushrooms and topped off with pecan nut shredding’s. Grated tofu was then spread across the top and a buckwheat cracker was laid to rest on top. Dipping the folk into the mushy center with the crusty top broken into pieces, the mouthful was so delightful, that it tingled awake sense buds, that seemed to have not been there before. To the lay person, it tasted like a wonderfully rich risotto dish but so much lighter and with far more flavors and absolutely no spices.
Everyone at the table were pretty much drooling for more than just a mere taste and asking for more dishes, quite blatantly. Unfortunately, Chef André and his team had to catch a flight back to Singapore to start cooking for dinner at his restaurant. The restaurant is closed when André is away and he is there every single day of the week. The master chef, concluded the event, with a dessert of locally available fruit in a sweetened syrup and some fizzy grapes to give you that extra pop and coolness.
If you are in Singapore, you must stop over at André’s, but as André points out, please remember to make a reservation a few days before your trip. The thirty seater restaurant is in so much demand that there is a long waiting list; but people still wish to experience the gastronomical artistry of the chef André and his talented team. We wish André much more good tidings and many more restaurant openings in the future and hope to see him in the Maldives sooner than later.
Chef Andre Chiang visited Kurumba Maldives as part of his world Octaphilosophy tour, visiting top destinations around the globe to display his culinary skills centered on eight elements of gastronomy that inspire him; salt, texture, memory, pure, terroir, south, artisan and unique.
Kurumba Maldives is a melting pot of cuisines and with ten restaurants and bars it offers some of the most diverse culinary experiences in a Maldivian resort. This was one amongst many such events that Kurumba Maldives has been holding throughout the year, allowing their guests to experience creations by top chefs around the world. This event was hosted at Thila restaurant of Kurumba that holds the title for the top restaurant in Maldives, on TripAdvisor, for few years running.
Written by Hamza Khaleel
Photos by Kurumba Maldives
Kandolhu Maldives has announced the next chapter in its chef collaboration series, welcoming acclaimed Chef Pascal Oudotte from the Michelin Guide–rated restaurant Stilbruch in Karlsruhe, Germany. Taking place in March next year, the residency will feature a collection of curated culinary events designed to offer guests an exceptional gastronomic experience.
Chef Oudotte’s culinary philosophy combines classical French techniques with contemporary artistry. He is known for championing seasonal produce, pure flavours, and refined textures, allowing high-quality regional ingredients to take centre stage. His approach emphasises sustainability and respect for origin, while precise techniques and subtle flavour composition result in dishes of remarkable depth and memorable taste.
The residency will include three signature events:
- 11 March 2026: Olive restaurant will host an intimate five-course surprise menu crafted by Chef Pascal Oudotte. With only 12 seats available, the evening will offer a personalised and immersive dining journey.
- 13 March 2026: The Sea Grill will be transformed into an elegant venue for a four-course surprise menu, accommodating 22 guests. This experience will blend island charm with fine dining sophistication.
- 15 March 2026: The collaboration will conclude with a relaxed evening of cocktails and canapés, giving guests the opportunity to meet Chef Oudotte and enjoy his culinary artistry in a tropical, informal setting.
Stilbruch, located in Karlsruhe’s Weststadt district, is known for its surprise menus shaped entirely by seasonal ingredients, ensuring that no two evenings are the same. Guests may experience the Menu Inspiration or the plant-based Menu Recreation, both of which follow a minimal-waste philosophy that brings new life to every component of a dish.
Chef Pascal Oudotte is widely recognised for creating cuisine that evokes emotion while upholding sustainability. His vision emphasises dishes that appeal to all the senses, resulting in dining experiences that are both thoughtful and memorable.
This special chef collaboration underscores Kandolhu Maldives’ commitment to offering world-class dining. With its pristine beaches, peaceful villas, attentive service, and sweeping views of the Indian Ocean, the resort provides an idyllic setting for such exclusive gastronomic events. Shaped by the sea and rich in tranquillity, Kandolhu continues to offer guests an intimate and refined Maldivian escape.
Cooking
JW Marriott Maldives Kaafu Atoll Island Resort reveals two-night culinary collaboration with Chef Stefan Fäth
JW Marriott Maldives Kaafu Atoll Island Resort has announced a special two-night guest chef event featuring Chef-Owner Stefan Fäth of the one-Michelin-starred Restaurant Jellyfish in Hamburg. Renowned for his French-inspired global cuisine and a signature style defined by precision, creativity, and respect for ingredients, Chef Stefan will present two distinct dining experiences on 4 and 5 December 2026.
On 4 December, guests will gather on Wahoo Beach for The Ocean Symphony, an exclusive seven-course dinner set against lantern-lit shores and the natural rhythm of the Indian Ocean. The menu will reflect Chef Stefan’s refined culinary sensibilities, with highlights including salmon paired with beetroot and leek, swordfish accented with chilli and coriander, and a luxurious cod preparation enhanced with caviar and sweet potato. The menu continues with an Iberico dish complemented by soy and cabbage before transitioning to playful desserts such as pineapple with coconut and exotic fruits, followed by a milk chocolate creation layered with yoghurt and blueberry.
The culinary experience continues on 5 December at Veyo with The Island Reverie, a five-course tasting menu inspired by freshness, contrast, and balance. Guests can expect dishes such as tuna sashimi brightened with mango and ponzu, mackerel paired with melon, feta, and mint, and a delicate salmon preparation with potato, dashi, and chives. The menu then moves to a comforting yet refined corn-fed chicken dish with celery, truffle, and apple, concluding with a warm dessert of banana, caramel, chocolate, and almond.
Chef Stefan’s cooking is characterised by elegance without formality, attention to detail without unnecessary complexity, and a relaxed sophistication that has made Restaurant Jellyfish a highly regarded dining destination in Hamburg’s Schanzenviertel. His culinary philosophy—anchored in craftsmanship, global curiosity, and deep respect for ingredients—was shaped by his upbringing on a family farm and refined through training in acclaimed German kitchens, including the Michelin-starred Restaurant 1622, the three-Michelin-starred Restaurant Dieter Müller aboard MS Europa, and the two-Michelin-starred Restaurant Seven Seas. Since assuming ownership of Restaurant Jellyfish in 2019, he has earned a Michelin star, 16 Gault Millau points, and recognition as a Krug Ambassade.
“We are delighted to welcome Michelin-starred Chef Stefan Fäth to JW Marriott Maldives Kaafu Atoll Island Resort for this special two-night culinary event,” said Srikanth Devarapalli, General Manager of JW Marriott Maldives Kaafu Atoll Island Resort. “His thoughtful, ingredient-led approach aligns perfectly with our commitment to offering experiences that are refined, soulful, and unforgettable. These evenings will celebrate craftsmanship, creativity, and connection, set against one of the Maldives’ most striking backdrops.”
Reflecting on the upcoming collaboration, Chef Stefan remarked, “Cooking at JW Marriott Maldives Kaafu Atoll Island Resort is a meaningful opportunity to express my cuisine in a setting that celebrates nature, seasonality, and a true appreciation for craftsmanship. My approach has always been about precision, respect for ingredients, and creating flavours that inspire, and I look forward to sharing this philosophy through a journey that feels relaxed, open-minded, and rooted in the joy of good food.”
Reservations are strongly recommended due to limited seating for both evenings.
Dhigali Maldives has announced a forthcoming culinary collaboration with chef, restaurateur, and author James Walters, the creator behind London’s renowned Arabica and the book Arabica: Small Plates Big Flavours. In February 2026, Walters will bring his contemporary interpretation of Middle Eastern cuisine to the resort, giving guests the opportunity to experience his signature dishes in an island setting.
Over three evenings on 24, 25 and 26 February, Walters will lead the kitchen at Battuta, Dhigali’s signature restaurant. During the takeover, guests will be served a curated menu crafted and prepared by Walters, featuring the flavours and dishes that have shaped Arabica’s reputation as one of London’s leading Middle Eastern dining destinations.
Throughout the three-night residency, Walters will highlight his approach to spices, textures, and adaptations of traditional recipes. The menus will draw inspiration from Lebanon, Syria, Jordan, Turkey, and the wider Eastern Mediterranean, reflecting his commitment to culinary storytelling and Battuta’s relaxed, tropical atmosphere.
Three-Night Menu Highlights
Day 1: Flavours of the Aegean: A selection of dishes influenced by Greece and Turkey, presented as shareable small plates.
Day 2: Levantine Feast: A menu centred on the flavours of the Eastern Mediterranean, celebrating key elements of Levantine cuisine.
Day 3: Lebanese-Inspired Feast: A family-style dining experience featuring dishes rooted in Lebanese culinary traditions.
Christian Szabo, General Manager of Dhigali Maldives, said the resort looks forward to hosting Walters, noting that his culinary style aligns with the dining experience the property aims to offer its guests.
James Walters commented that Battuta provides an inspiring setting for the series, adding that the menus were shaped by the diverse food cultures of Greece, Turkey, Lebanon, and the Levant, with the intention of sharing the warmth and stories behind each dish.
For February visitors, the collaboration offers a distinctive dining experience, bringing together Walters’ expressive flavours and Battuta’s jungle-inspired environment. Located within the heart of Dhigali Maldives and influenced by the journeys of Ibn Battuta, the restaurant provides a setting that complements the heritage and inspiration behind Walters’ cuisine.
Dhigali Maldives (www.dhigali.com) offers seven nights in a Deluxe Beach Bungalow on a Premium All-Inclusive basis. Prices start from £5,058 per villa for two adults sharing and include seaplane transfers.
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