Cooking
Velaa Private Island unveils redesigned Tavaru with new Teppanyaki menu

Velaa Private Island has unveiled a new look for its boutique Tavaru restaurant along with a new menu.
Tavaru, housed within the tallest building on the island overlooking its lagoon, has been given a new look. Along with the redesign of the restaurant comes a brand new menu celebrating Teppanyaki grill cuisine.

The redesigned Tavaru restaurant. PHOTO/ VELAA
In an announcement, Velaa said Tavaru’s reopening reflects the resort’s aim to perfect its gastronomic experiences. With three independent Teppan grills, groups of different sizes will enjoy a private show by talented chefs, it added.

The redesigned Tavaru restaurant. PHOTO/ VELAA
According to Velaa, Tavaru’s newly implemented lunchtime Bento Box concept pays tribute to the expertise of its chefs, with their mastery, craft and innovation for cultivating bold, creative sharing dishes in a modern light showcased through their extraordinary skill on the Teppanyaki grill plate. Bento Boxes encourage diners to once again rekindle their love for gastronomy by presenting traditional, time-honoured flavours in a fresh and contemporary way, it said.
“Touch the stars as you settle down to dinner… Watch the theatre of our talented chefs from a front-row seat as they slice, dice, season and create bespoke menus with particular flair and finesse right under your nose aside the sizzling hot iron plates of the Teppanyaki grill,” the announcement read.
“Enjoy the 360º view over Velaa while enjoying your favourite Bentobox, come and explore all our options!”

The Bento Box concept. PHOTO/ VELAA
Tucked away within the collection of islands that form the northern Noonu atoll, Velaa Private Island is elegantly positioned to overlook enchanting vistas of a cerulean ocean. Its name derived from generations of sea turtles that flock there to nest and hatch; it is comprised of 47 private villas, houses and exclusive residences. The resort also includes a Romantic Pool Residence which can only be reached by boat.
At Velaa Private Island, all details have been considered: each villa comes with a personal butler, all services offered can be tailored to personal specifications. Attention to detail everywhere is also impeccable: stone pavements from the desert in Jordan, Indonesian flowerpots, luxury wood panelling from Borneo, and glimmering Italian marble.
Named one of the world’s Top Five Best Hotels and more recently the ‘Best Wedding Hotel in the Maldives’, Velaa Private Island offers endless exclusive opportunities. These unique offerings include the Maldives’ first and only snow room, the largest and most extensive wine collection in the region, one of the few Maldivian resorts with a private submarine, an extraordinary kids’ club conceptualised as the world’s ideal kids’ club by the owner’s seven-year-old daughter, and the only resort in Asia with a My Blend by Clarins spa.

The Tavaru restaurant. PHOTO/ VELAA
Personalising and tailoring the entirety of the island depending on specific requirements, there is no limit to ensure the ultimate experience. Guests can sit back in the knowledge that the island’s highly trained and dedicated butlers will cater to each and every whim. Whether it is watching a spectacular fireworks display within the Maldivian night sky, dancing into the early hours with an Al fresco live music event, stepping aboard the island’s private yacht for a glamorous sunset cruise or enjoying a private, open air cinema night, anything is possible. Other interactive activities perfect for private groups include gourmet cooking classes with one of the resort’s chefs or wine tasting within the Maldives’ largest wine cellar.
For those looking to get involved in some Indian Ocean adventure, Velaa’s new high-tech water toys including the hover board, jetpack and fly board serve as the definitive adrenaline rush. While discovering the wonders beneath the island’s welcoming waters, guests can learn to dive or simply snorkel the coral rainbow.
Cooking
Michelin magic in Maldives: Chef Wassim Hallal’s spring residency at Soneva Fushi

Danish chef Wassim Hallal will be hosting an exclusive residency at Soneva Fushi’s Flying Sauces from March 17 to May 12, 2025, bringing his two-Michelin-starred restaurant, Frederikshøj, to the world’s first fine dining zipline experience. As spring unfolds in the Maldives, guests will have the opportunity to soar along a 200-meter zipline route to reach an elevated dining platform, where breathtaking views, intuitive service, and Hallal’s masterful culinary creations await.
A pioneer of modern Nordic cuisine, Hallal’s passion for gastronomy has driven him to redefine fine dining in Denmark. His culinary journey began at a young age, leading him to refine his craft in some of Europe’s most prestigious kitchens. Under his leadership, Frederikshøj in Aarhus has earned two Michelin stars, recognized for its innovative approach, precision, and use of the finest seasonal ingredients.
During his highly anticipated spring residency at Soneva Fushi, Hallal will bring the essence of Frederikshøj to the Maldives, offering an unforgettable tasting experience that merges contemporary Nordic techniques with the island’s exceptional organic produce. His culinary philosophy pays tribute to the natural world, shaped by his environment and the evolving landscape of modern gastronomy. His style masterfully balances the refinement of French haute cuisine with the boundary-pushing creativity of New Nordic cooking, infused with global influences that drive his innovation.
At Frederikshøj, his commitment to excellence is evident in the meticulous selection of the finest local ingredients. A true culinary craftsman, he embraces experimentation, constantly redefining flavour, texture, and technique to create dishes that leave a lasting impression. Each plate serves as a canvas—an expression of creativity, refinement, and evolution—always seeking to push the boundaries of what is possible.
While in the Maldives, Hallal and his team will seamlessly blend Frederikshøj’s distinctive culinary ethos with Soneva Fushi’s organic seasonal produce, crafting a two-Michelin-starred dining experience designed to surprise, delight, and linger in the memories of guests long after the final course.
Cooking
DERTOUR’s specialist team shares guest experience magic at OBLU Nature Helengeli by SENTIDO

From a strategic partnership for renovation in 2023 that introduced a vibrant make-over with new water villas, to ongoing collaborations ensuring continual improvement of the guest experience, DERTOUR’s specialist team at SENTIDO continue to play an instrumental role in driving the success of OBLU Nature Helengeli by SENTIDO.
To kick off the year in style and at peak occupancy, at the end of February two of the leading figures in SENTIDO’s culinary team flew out from Europe to host a creative culinary extravaganza for guests and specialist training for associates at OBLU Nature Helengeli by SENTIDO.
Sharing the inspiration for such collaborations with valued partners like SENTIDO, VP of Food & Beverage Anupam Banerjee stated, “At Atmosphere Core, we focus on crafting a food and beverage experience that cultivates an immersive journey, elevating guest satisfaction while honouring local heritage and sustainability”.

From SENTIDO’s headquarters in Germany, Corporate F&B Manager Chef Frank Funke took to the kitchens of the island to create Maldivian inspired dishes closely collaborating with island Executive Chef Ajay Sahoo, whilst behind the bar and ranked #3 in the world for Mixology, Manuel Perez foraged the island for fresh natural ingredients to add to cocktails paired with the flavourful cuisine.
The highlight of the three days featured a mouth-watering four-course degustation menu paired with cocktails organised by island F&B Manager Bishnu Bhattarai and team. Chef’s Frank’s starters included a “Hiki Mas” Maldivian-style diced tuna with coconut-lime dressing, whilst Caesar Salads took a twist with ingredients including charred coconut, crispy curry leaves, anchovy-lime dressing, and parmesan crisps with an added touch of crispy tinapa (smoked fish) flakes. For the mains, the finest Angus Beef Fillets were served with a Maldivian black pepper sauce and “Fish n Chips” were served pea mint Breadfruit (Banbukeyo) purée, turmeric pesto and ube (purple yam) fries. The most popular dessert of the night was the dark chocolate ‘Maldivian Bounty Tart’ with coconut ganache, vanilla cream and crushed cocoa nibs enhanced with polvoron shortbread.
Mixologist Manuel’s shaker never stopped as cocktails made from fresh island fruits and herbs paired each dish of the degustation. With combining flavours in mind, Manuel’s concoctions included Fresh Coconut-Lime Spritzer, Fresh Mango-Ginger Cooler, Black Tea & Date Infusion, Green Mango & Mint Iced Tea, Honey-Thyme Lemonade, Cucumber & Passion Fruit Iced Tea and a Spiced Hibiscus & Date Brew, the finale a Coconut & Vanilla Bean Iced Coffee to complement the Maldivian Bounty Tart.

Commenting on the three-day culinary journey, General Manager Alain Trefois concluded, “With a full schedule of activities set out over the three days including functions for both our guests and associates, this visionary duo entertained all with events ranging from mixology classes to a unique culinary journey through pairing Maldivian inspired food and drink.
“By partnering with both these acclaimed mentors, our F&B associates at Helengeli have not just learnt new skills, they’ve raised the quality standard for entertaining guests through the power of cuisine. From everyone on the island, we are indebted to Mr. Frank & Mr. Manuel for taking the time to travel and knowledge-share with our team, whilst also adding a magical culinary experience for our guests”.
Corporate F&B Manager SENTIDO Frank Funke also comments, “It was a unique experience, and I am very grateful to the entire team for helping to make this event so unforgettable”.
Cooking
JOALI Maldives unveils guest chef series with Michelin-starred culinary masters

JOALI Maldives, the first and only art-immersive resort in the Maldives, welcomes a distinguished line-up of internationally acclaimed chefs to its shores in 2025. In a celebration of culinary artistry and global flavours, Michelin-starred Chef Theodor Falser, multi-Michelin-starred Chef Takagi Kazuo, and MasterChef: The Professionals winner Chef Alex Webb will take centre stage, curating immersive dining experiences for guests. These culinary visionaries will bring their distinctive styles and influences to JOALI Maldives, transforming the island’s renowned dining venues into stages for culinary exploration.
Chef Theodor Falser | 1st – 5th March 2025
A Michelin-starred advocate of nature-inspired gastronomy, Chef Theodor Falser has dedicated his career to celebrating pure, regional ingredients. His expertise has shaped the menu at Bellinis, where guests can savour elegantly crafted dishes such as Tagliolini with Black Truffle, Butter-Poached Lobster with Caviar, and Braised Veal Cheek with Berry Sauce. For a limited time, Bellinis also features the ‘Secret Garden’ collection by Aquazzura Casa, infusing the space with botanical elements and lush verdant tones inspired by 18th-century Chinese porcelain.
During his residency, guests will experience an exclusive wine-paired set menu dinner, showcasing the flavours of Italy’s Dolomites region. Drawing from his roots in South Tyrol, Chef Falser’s menu will highlight alpine herbs and seasonal mountain ingredients, transporting the essence of the highlands to the Maldives.
Chef Takagi Kazuo | 14th – 21st March 2025
A master of Kyo-ryori (Kyoto cuisine), Chef Takagi Kazuo is celebrated for his meticulous artistry and deep respect for seasonal harmony. His two Michelin-starred restaurant, Kyoto Cuisine TAKAGI, is an emblem of traditional Japanese dining. As the creative force behind the menu at Saoke, JOALI Maldives’ signature overwater restaurant, Chef Takagi brings together the delicate refinement of Japanese haute cuisine with the bold, vibrant influences of Peruvian flavours, crafting a menu that celebrates the essence of Nikkei cuisine.
During his residency, guests will experience an exclusive wine-paired set menu dinner at Saoke, where Chef Takagi presents his signature interpretation of Japanese cuisine, highlighting the interplay of flavours, textures, and seasonal ingredients through dishes like Sumiyaki Charcoal Grilled Black Cod and Yuzu Beef Roll. For those who wish to delve deeper into Japanese culinary traditions, a curated sake journey will be available, featuring rare and premium labels such as Dassai Beyond and Shirataki Seven Junmai Daiginjo—each carefully selected to enhance the flavours of the evening.
Chef Alex Webb | 17th – 23rd April 2025
Innovative, playful, and deeply rooted in British flavours, Chef Alex Webb rose to prominence after winning MasterChef: The Professionals in 2020. Having previously delighted guests at JOALI Maldives, his return promises an all-new series of dynamic dining experiences showcasing his signature creativity.
Dishes such as Fire-Roasted Scallops with Foie Gras and Wagyu Beef MB9 Fillet at Bellinis, and Smoked Tiger Prawn Tartare and Alex’s Signature Lobster Dog Tail at Saoke, showcase his distinctive approach, where refined technique and thoughtfully sourced ingredients take centre stage. Each course will be thoughtfully paired with premium wines, offering a curated journey through distinguished old-world vintages and exceptional labels.
JOALI Maldives will also host an exclusive Champagne Devaux Dinner on 1st March 2025. Set within the serene Mura Garden, this communal dining experience invites guests to indulge in a curated five-course contemporary Italian menu, designed to complement the refined cuvées of Champagne Devaux. Founded in 1846, this distinguished French house is renowned for its artisanal approach, crafting champagnes that embody both elegance and artistry.
Guests can look forward to exquisite pairings such as Foie Gras Ravioli with Truffle Sauce, elevated by the vintage 2008 Devaux D Millésimé Brut, and Wagyu Cuberoll MB9, complemented by the rare 2019 Devaux Coteaux Champenois Rouge.
“Flavours have the power to transport us—to distant places, to cherished memories, to something entirely new,” says General Manager, Shifaz Hassan. “At JOALI Maldives, our visiting chef series is designed to spark those moments, introducing guests to new flavours, unique techniques and the people behind them. We look forward to welcoming both returning and first-time guests to discover something extraordinary with us.”
Rooted in its ‘Joie de Vivre’ philosophy, JOALI Maldives curates experiences that celebrate artistry, flavour, and meaningful connection. This ethos comes to life across five signature dining venues: Saoke, Bellinis, TUH’U, Vandhoo and Mura Bar. From the Japanese-Peruvian fusion of Saoke to the Mediterranean elegance of Bellinis, each restaurant presents a unique narrative of flavours. Guests can further explore the joys of gastronomy through exclusive experiences, whether a hands-on cooking session in Her Kitchen, a private sandbank dinner or a bespoke wine pairing at the wine cellar.
JOALI Maldives has villas from $2,928 per night based on two persons sharing a Water Villa with Pool on B&B basis. For further details and booking, please visit joali.com.
-
News1 week ago
Cricket icon Rohit Sharma enjoy family vacation at Waldorf Astoria Maldives Ithaafushi
-
News1 week ago
Mercure Maldives Kooddoo offers rich culture, vibrant traditions this Eid-al-Fitr
-
News1 week ago
Creating artful moments: Shimha Shakeeb captures essence of island life at The Ritz-Carlton Maldives, Fari Islands
-
Awards5 days ago
The St. Regis Maldives recognised among Maldives’ top 10 hotels in DestinAsian 2025 Readers’ Choice Awards
-
News6 days ago
Introducing Sirru Residences: Luxurious seven-bedroom estate at Sirru Fen Fushi
-
News1 week ago
Celebration of relaxation, creativity, togetherness this Eid al-Fitr at SO/ Maldives
-
Family6 days ago
Lily Beach Resort introduces egg-citing Easter programme
-
Family1 week ago
Easter in paradise at Alila Kothaifaru Maldives