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
This September, The Standard, Huruvalhi Maldives invites guests to raise a glass, chase unforgettable moments, and embrace the resort’s signature playful spirit as Oktoberfest and Negroni Week arrive in paradise alongside a lineup of island adventures, social gatherings, and exclusive experiences.
From 19 September to 4 October 2026, Oktoberfest takes centre stage with daily beer-inspired celebrations, bringing together great food, ice-cold pours, and good company against the backdrop of the Indian Ocean. Meanwhile, cocktail enthusiasts can celebrate Negroni Week from 21 to 27 September 2026, discovering the timeless Italian classic reimagined in true Standard style.
At the heart of the Oktoberfest festivities is Todis Bar, where guests can enjoy a daily Happy Hour featuring refreshing beers and lively island vibes at sunset. Guests can also indulge in specially curated Beer Pairing Lunches at Joos Café, showcasing hearty favourites including gourmet hot dogs, German bratwurst, and shareable plates designed for gathering friends and loved ones around the table.
“At The Standard, Maldives, every celebration is an opportunity to connect, explore, and create memorable moments together,” said Nandakumar Dharuman, the resort’s Director of Culinary. “Whether guests are toasting Oktoberfest, enjoying a perfectly crafted Negroni, or setting off on a marine adventure, this season is all about bringing people together in a fun and unexpected way.”
Beyond the food and beverage experiences, guests can seamlessly combine the festivities with the resort’s signature island adventures. After all, a Maldives holiday is best enjoyed in and around the water. From snorkelling vibrant coral reefs and discovering the region’s marine wonders to unforgettable excursions in Hanifaru Bay, every experience offers a new opportunity to explore paradise. Guests can also join exhilarating manta ray excursions and glide alongside these gentle giants, with experiences available through the resort’s dive centre.
The Sip & Chat Cocktail Party, held every Monday, is another experience not to be missed. This lively social gathering brings together guests and members of the resort’s management team for an evening of cocktails, conversations, surprises, and exciting lucky draws. It is the perfect opportunity to mingle, share stories, and experience the warm, welcoming personality that defines The Standard.
Those seeking a more intimate celebration can elevate their stay with the resort’s Floating Sunset Sparkle experience. Set within the privacy of a villa pool, guests can enjoy house champagne and a selection of curated canapés while soaking in the magic of a Maldivian sunset, creating an unforgettable moment for couples and special occasions.
Whether sipping a Negroni at sunset, sharing a beer over lunch, connecting with fellow travellers, or discovering the natural beauty of the Maldives, guests are invited to celebrate September the Standard way: relaxed, playful, and anything but standard.
Grand Park Kodhipparu Maldives will celebrate Thanksgiving for the first time this November, as growing interest from the United States creates a new opportunity for the boutique island resort to welcome American travellers over the holiday.
Taking place on Thursday, 26 November 2026, the celebration will centre around a special Thanksgiving Dinner at FireDoor, Grand Park Kodhipparu’s signature overwater restaurant, bringing couples, families and groups of friends together for an evening of shared dining overlooking the Indian Ocean.
The family-style menu gives Thanksgiving a distinctly Kodhipparu interpretation, with dishes including roasted shrimps, home-cured salmon and artichoke mille-feuille, lobster with mushroom ravioli, sautéed Hokkaido scallop, beetroot risotto with feta cheese, roasted beet and beet leaves, and sous-vide lamb shank, followed by a chocolate dessert.
“Thanksgiving is fundamentally about gathering, sharing and taking time for the people who matter,” said Raffaele Solferino, General Manager of Grand Park Kodhipparu Maldives. “As we welcome growing interest from the United States, it felt like the right time to bring this celebration to Kodhipparu for the first time and give our guests the opportunity to mark the occasion together in the Maldives.”
For American travellers making the long-haul journey, the resort’s location offers an important advantage. Grand Park Kodhipparu is just 20 minutes by speedboat from Velana International Airport, with no onward domestic flight or seaplane journey required. Its boutique scale of 120 villas combines pool and overwater living with personalised service, an easily accessible house reef, wellness and island dining.
Guests can turn Thanksgiving into a longer Maldives escape with 30% savings on stays of four nights or more, while those planning more spontaneously can enjoy 15% savings when booking within 21 days of arrival.
The Thanksgiving Dinner at FireDoor takes place from 6.30pm to 10.00pm on 26 November 2026 and is offered as a supplementary dining experience, priced at USD 110++ per person. For reservations and further information, contact rsvn.gpkd@parkhotelgroup.com.
Some dinners are remembered for the food, while others for the setting. At Cinnamon Hakuraa Huraa Maldives, this one is designed to be remembered for both.
Far from the lights and sounds of the resort, surrounded by nothing but the Indian Ocean, an intimate sandbank becomes the setting for one of the resort’s most exclusive experiences. Offered only once each evening and reserved for just one couple, Private Sandbank Dining turns an otherwise untouched stretch of sand into a private dining destination for two.
The experience begins just before sunset, when the couple departs the resort by boat for the nearby sandbank. Timing is everything and Cinnamon Hakuraa Huraa Maldives is known for its spectacular sunsets, and arriving as the late afternoon sky begins to change colour means the first course of the evening is, quite simply, the view. Guests can settle in with a cheese platter accompanied by unlimited cocktails or wine, watching the sun slowly disappear into the horizon.
Then comes dinner. The carefully curated multi course menu matches the setting with a dining experience that is sophisticated, generous and beautifully presented. It begins with an oyster with green apple and Tabasco granita, followed by a choice of scallop tiradito with cucumber, tiger’s milk and mango relish or a seared tuna Niçoise salad. Guests then choose between Thai coconut chicken soup and Moroccan spiced lentil and vegetable soup.
For the main course, there is harissa spiced salmon with roasted red pepper coulis, burnt lemon yoghurt and herbed couscous, or an indulgent Surf n Turf Sirloin pairing chargrilled beef with chilli garlic tiger prawns, smoked paprika béarnaise and Parmesan truffle mashed potatoes. A zesty lemon sorbet refreshes the palate before dessert, with a choice between a cinnamon pineapple tart with passion fruit coulis and a pistachio cream roll with raspberry vanilla Chantilly, crumble and petit four.
Guests who have experienced the dinner have been struck not only by the flavours, but by the care and detail that reveal themselves course after course. At USD 475 nett per couple, this is not simply dinner on a sandbank, it is an entire evening created for two, bringing together a private boat journey, sunset drinks, a premium multi course menu and, perhaps most importantly, the feeling of having a tiny piece of the Maldives entirely to yourselves.
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