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Kandolhu Maldives launches first cookbook HIHsaaKURUN

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Kandolhu Maldives has launched its very first cookbook, HIHsaaKURUN by Executive Chef Mickaël Farina.

Kandolhu, a small island resort of only 30 villas, is cleverly arranged to offer maximum privacy yet all within the space of only 200 square meters. It is also home to four gourmet restaurants, boasting the highest restaurant-to-room ratio in the Maldives.

Presenting four unique dining experiences available to all Kandolhu guests, the ambience and menu of each restaurant varies greatly: be entertained with a live show in Banzai, the Japanese teppanyaki, delight in an array of fresh seafood on offer in Sea Grill, sit back and gaze at the sparkling Indian Ocean from the Market or enjoy a romantic candlelit dinner in Olive with modern Mediterranean dishes on the card.

The hardest decision to make is which to try first!

With so many delicious dishes on offer and frequent guest requests for favourite recipes, the creation of the resort’s very first cookbook evolved naturally. For some time, Executive Chef Mickaël had long dreamt of offering guests the opportunity to take a little slice of paradise back home with them, and so his very first cookbook, HIHsaaKURUN was born.

As a photography enthusiast, this vividly imaged book was captured and created mostly by Mickaël himself, so that guests will not only be able to re-live their holiday memories, but also can recreate some of the flavours of Kandolhu at home. The high res photographs of the resort and local surroundings capture the spirit of Kandolhu and the Maldives, and are the perfect complement to the selection of some of the most popular dishes served up at this exclusive resort.

The sights, tastes and aromas of Kandolhu come alive with each of the its 200 pages you turn.

Ringed by an intricate yet stunning coral garden teeming with colourful reef fish, Kandolhu is a patch of paradise hidden in the North Ari Atoll and accessible by a 25-minute scenic seaplane flight. The resort offers just 30 villas in five different styles — Jacuzzi Beach Villas, Pool Villas, Duplex Pool Villas, Ocean Villas and Ocean Pool Villas — that feature local architecture with modern interiors.

Kandolhu features four à la carte restaurants and a bar as well as beach dining experiences and in-villa dining options. The intimate island resort also has a spa, and offers a range of recreational activities, including diving, snorkelling, water sports and excursions.

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Atmosphere Kanifushi concludes Just Veg Festival with media showcase, culinary celebrations

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Atmosphere Kanifushi recently wrapped up the fifth edition of its much-anticipated Just Veg Festival, a bold celebration of plant-based gastronomy led by acclaimed Italian Chef Fabrizio Marino. Held from 3rd to 9th October, the week-long festival attracted international media from Spain, India, the GCC, and Italy, who experienced the resort’s unique blend of culinary creativity, wellness, and adventure.

“Plant-based cuisine is not just a trend. It’s a way to create vibrant, memorable experiences that nourish both body and soul. At Atmosphere Kanifushi, we have the perfect canvas to innovate and inspire guests with bold flavours and thoughtful dishes,” said Chef Fabrizio Marino.

The visiting journalists enjoyed a curated experience featuring a plant-based cooking session with Chef Fabrizio, specialty dinners, rejuvenating treatments at ESSENS Wellness and Spa, and exciting island activities, all culminating in a gala dinner at the ‘JUST VEG’ restaurant, the first vegetarian restaurant in the Maldives hosted by Chef Fabrizio. The festival also introduced new plant-based dishes to the menu, which were met with enthusiasm and are poised to become guest favourites.

“At Atmosphere Kanifushi, we believe that true hospitality goes beyond beautiful surroundings. It’s about creating moments of genuine warmth and connection. Events like the Just Veg Festival allow us to showcase not just our culinary creativity, but the heartfelt service that defines every guest experience. Our dedicated team takes pride in delivering world-class hospitality with care and authenticity, ensuring each guest feels truly at home. It’s this spirit that continues to set us apart and keeps our guests returning year after year,” said Sanjay Rajiv, Resort Manager at Atmosphere Kanifushi.

Celebrating its fifth year, the Just Veg Festival has become a standout event on the global culinary calendar, reinforcing Atmosphere Kanifushi’s position as a pioneer of experiential luxury and sustainable dining in the Maldives.

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Flavours of Japan light up Maldives: Sun Siyam Iru Fushi’s International Chefs Day experience

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Sun Siyam Iru Fushi will mark International Chefs Day with a week-long celebration of Japanese artistry and flavour from 20th to 25th October 2025. The resort will host acclaimed Japanese Chef Junichi “JT” Tanaka, owner of Binchō Tanaka, and Sake Sommelier Yasuyuki “Sakeyasu” Suzuki for an exclusive series of culinary experiences.

Originating from Japan’s Izu Peninsula, Binchō Tanaka reflects the quiet philosophy of Sumibi Kappo—a charcoal-inspired cuisine that embodies harmony with nature. At Iru Fushi, Chef JT and Sommelier Sakeyasu will present an immersive omakase experience where Japanese sake and tea converge with fire and fermentation beneath the Maldivian sky.

Chef JT, whose career spans Japan, Jamaica, New York, and Australia, is recognised for his soulful omakase creations that blend tradition, wellness, and artistry. Joining him, Sommelier Sakeyasu—America’s first certified sake sommelier and a prominent figure in New York’s dining scene—will curate refined pairings showcasing precision, balance, and craftsmanship.

Guests will enjoy two signature events: an Artisanal Sake and Craft Brew Tea Pairing Dinner at Islander’s Grill, and an intimate beachside dinner under the stars. Each will celebrate the essence of Japanese culinary mastery in a Maldivian island setting.

The collaboration will feature Binchō Tanaka’s refined dishes paired with the renowned sake of Tanaka Shuzo—who recently revived the traditional kimoto fermentation method after 67 years—and the innovative craft brew teas of Marushichi Seicha. Together, they will capture the spirit of Izu in the Maldives through a fusion of fire, fermentation, and leaf.

To commemorate International Chefs Day, Chef JT will also conduct an exclusive workshop for Iru Fushi’s culinary team, offering hands-on training and sharing his culinary philosophy to inspire creativity and elevate the resort’s gastronomic craft.

“At Sun Siyam Iru Fushi, we are proud to celebrate International Chefs Day not only by delighting our guests but also by investing in the growth and creativity of our culinary team,” said Abdulla Atham, Resort Manager at Sun Siyam Iru Fushi. “Welcoming Chef JT and Yasuyuki Suzuki to share their expertise is a true honour. Their passion for Japanese gastronomy perfectly complements our vision of delivering experiences that are authentic, inspiring, and crafted with heart.”

Part of Sun Siyam Resorts’ (r)evolution, Iru Fushi stands as the only resort within The Luxury Collection—a portfolio inspired by the elements and dedicated to delivering exceptional guest experiences.

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Ifuru Island Maldives introduces Kai, blending Teppanyaki tradition with island spirit

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Ifuru Island Maldives has announced the launch of Kai, a new addition to its culinary offering, introducing guests to an authentic Japanese teppanyaki dining experience infused with a Maldivian touch.

At Kai, guests gather around the communal teppan table to enjoy an evening of flavour, flair, and connection. Skilled chefs prepare the freshest seafood, meats, and vegetables with precision and artistry, transforming each meal into a captivating performance of slicing, flipping, and grilling before the guests’ eyes.

Derived from the Japanese words TEPPAN (鉄板), meaning “iron plate,” and YAKI (焼き), meaning “grilled” or “pan-fried,” teppanyaki is a celebrated culinary art that combines food and theatre. Kai brings this timeless tradition to life in an elegant, interactive setting where diners can complement their meal with sake, handcrafted cocktails, or fine wines.

Offering a Japanese-inspired tasting menu that balances tradition, creativity, and contemporary flavours, Kai invites guests on a refined gastronomic journey that celebrates connection and craftsmanship.

“Kai is all about shared moments and sensory delight,” said Marcel Sawyer, General Manager of Ifuru Island Maldives. “It’s a lively, interactive experience that perfectly complements our island’s spirit of joy and togetherness.”

Available as part of the resort’s Premium All-Inclusive offering with a supplement of USD 35++ per person, Kai promises an unforgettable dining experience set against the tranquil beauty of Ifuru Island.

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