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
Cooking
W Maldives welcomes acclaimed ‘Dessert King’ Reynold Poernomo for Flavours Unscripted culinary takeover
W Maldives is turning up the flavor dial this August with a high-profile culinary collaboration that is equal parts bold, artful, and wildly indulgent. As part of the resort’s Dare To Taste programming under the Flavors Unscripted series, W Maldives will welcome acclaimed chef and culinary creative Reynold Poernomo for a two-part takeover on August 10 and 12, 2025. This exclusive collaboration is set to redefine island dining—one plate at a time.
Born in Indonesia and raised in Sydney, Chef Reynold is no stranger to pushing culinary boundaries. A self-taught prodigy who rose to fame as a finalist on MasterChef Australia, he quickly became known as the nation’s “Dessert King” for his intricate, art-driven creations. In 2016, he co-founded KOI Dessert Bar with his family, which has since become one of Sydney’s most iconic culinary destinations with a cult following. The brand expanded in 2017 with KOI Dessert Kitchen, a production space that also hosts exclusive masterclasses and guest chef collaborations. Reynold’s approach to food is anything but ordinary—his plates are immersive, imaginative, and unapologetically bold. This August, he brings that same creative fire to W Maldives.
The main event unfolds on August 12, when guests will have the rare opportunity to experience Chef Reynold’s culinary artistry firsthand at FISH, the resort’s signature overwater venue renowned for its sustainable ocean-to-table fine dining. For one night only, Chef Reynold will present a specially curated three-course dinner inspired by island ingredients, global technique, and his unmistakable visual flair. Guests can expect bold plating, layered flavors, and a few unexpected turns—this is Reynold unleashed, Maldives-style.
As part of this exclusive collaboration, W Maldives presents Marriott Bonvoy Moments–a once-in-a-lifetime experience for members to bid on a Private Castaway Dining Experience with Chef Reynold, paired with a luxurious four-night villa stay in a Premier Overwater One-Bedroom Villa from August 9 to 13, 2025. The package includes roundtrip shared seaplane transfers from Velana International Airport, daily breakfast, and a one-time signature treatment at AWAY Spa for the bid winner and their guest.
The highlight of the stay begins on August 10, with an intimate starlit dinner on Gaathafushi, W Maldives’ private castaway island, where Chef Reynold will personally host and curate a bespoke tasting menu. On August 12, the duo will receive front-row seats to his culinary showcase at FISH. With only one package available, anticipation is high and competition will be fierce.
To mark the collaboration, Chef Reynold will also unveil an exclusive signature dessert, created just for W Maldives and available on the menu for six months following his visit. Daring, decadent, and destined to be the most photographed dish on the island, it is a lasting tribute to this unforgettable partnership.
“There’s something electric about the Maldives—its textures, its moods, its light,” said Chef Reynold Poernomo. “This menu is my response to that. A dreamscape of flavor brought to life through technique, imagination, and a little island heat.”
Amila Handunwala, General Manager of W Maldives, added, “At W Maldives, we’re all about pushing boundaries—on the plate, behind the bar, and in the guest experience. Reynold brings a daring, creative energy that aligns perfectly with our vision. This isn’t just a dinner; it’s a story told in flavor.”
This collaboration is part of Flavors Unscripted, W Maldives’ platform for culinary expression where global tastemakers meet untamed island creativity and nothing is ever scripted. It is food without rules. Flavor without borders.
Tucked away in the heart of the North Ari Atoll and a 25-minute scenic seaplane journey from Velana International Airport, W Maldives is a bold luxury escape featuring 77 private villas—each with a plunge pool and unobstructed access to the Indian Ocean. Following a recent design refresh, the resort seamlessly blends contemporary luxury with the island’s raw natural beauty.
Members can now bid for a Private Castaway Dining Experience with Chef Reynold Poernomo and a four-night stay at W Maldives until July 21, 2025 through Marriott Bonvoy Moments.
Guests looking to stir things up in paradise can book the Stay, Dine, and Fly package, which includes daily breakfast, a three-course dinner, and roundtrip seaplane transfers. For more information, visit www.wmaldives.com or contact reservations.wmaldives@whotels.com.
This July, Barceló Nasandhura is offering guests a taste of the sweeter side of life through a series of limited-time dessert experiences in the heart of Malé.
In celebration of World Chocolate Day, the hotel hosted a Chocolate Indulgence Station in the Nasandhura Lobby on 7th July. Held from 4:00 PM to 8:00 PM, the event featured handcrafted chocolate desserts and tastings led by Head Pastry Chef Mohammed, a certified Continental Judge in Pastry Arts. The occasion attracted a delightful mix of in-house guests and walk-in visitors, who also enjoyed a specially curated photo setup and the opportunity to purchase exclusive, limited-edition treats.
Additionally, from 4th to 7th July, a dedicated Chocolate Dessert Station was presented at the Oivaru dinner buffet, located on the hotel’s third floor, offering a decadent addition to the evening dining experience.
To conclude the month’s celebrations, guests will be able to enjoy a 10% discount on all ice creams at Alimas Coffee Lounge from 20th to 26th July. Featuring house-made flavours, this offering provides the ideal way to cool off and indulge during the warm island afternoons.
Widely recognised as a premier luxury resort in the Maldives, Dusit Thani Maldives is redefining the concept of sustainable dining. Central to the resort’s culinary ethos is a strong commitment to sourcing ingredients locally and responsibly, crafting exceptional, globally inspired dishes that reflect the natural abundance of the Maldivian archipelago.
Located just a short stroll from the resort’s kitchens, the organic Chef’s Garden thrives with fragrant herbs, edible flowers, vegetables, and fruits. Ingredients such as lemongrass, basil, papaya, and chillies are carefully hand-harvested at peak ripeness, ensuring that vibrant flavour and freshness are brought directly to the plate.
All fish featured on the resort’s menus is sustainably sourced from within the Maldives, provided by local fishermen who utilise traditional, low-impact fishing techniques. Wherever possible, produce is also procured from Maldivian farmers—an approach that supports island communities, reduces carbon emissions, and celebrates the rich biodiversity of the atolls.
“Our approach is rooted in a respect for the land and sea,” explains Executive Chef Olivier Portret. “Every dish reflects the story of the Maldives—not just its flavours, but its culture and its people. We want guests to experience something truly meaningful with every bite.”
Guests can enjoy these thoughtfully sourced ingredients across a variety of dining experiences, from fine Thai cuisine at Benjarong, to freshly grilled seafood served al fresco at Sea Grill, or even through interactive cooking classes led by the resort’s culinary team.
Through this garden-to-table philosophy, Dusit Thani Maldives offers more than exceptional cuisine—it fosters a deeper connection to place, purpose, and the planet. This commitment not only sets the resort apart as one of the finest in the Maldives, but also as a destination where sustainability and luxury exist in perfect harmony.
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