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Hurawalhi Maldives’ 5.8 Undersea Restaurant introduces vegan menu

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Hurawalhi Maldives’ 5.8 Undersea Restaurant has introduced a vegan menu, bringing the global trend of vegan fine dining to the jewel in the resort’s crown.

The inspiration behind this latest addition is a recent work trip by the resort’s Executive Chef Warren Moore. The young, ambitious and creative South African spent time in Switzerland, where he had the opportunity to work alongside two renowned chefs: Stefan Heilemann at Ecco Zürich and Patrick Mauler at Park Hotel Vitznau.

Stefan, who brings two Michelin stars to Ecco, creates magic on the plate by using Asian fusion coupled with full, robust flavours of classic, rich cuisine. Patrick, Chef de Cuisine at Focus right at the banks of Lake Lucern, equally awarded two Michelin stars, bases his dishes on local cuisine and works with a fermentation process, bringing out loads of flavour to his culinary creations.

“Both chefs are as equally as great as the next but what sets them apart are the process and execution skills. Patrick is a chef dedicated to presentation and operates every dish with precision and dominance. Stefan seems to have a radical but cool approach to execution with a full body of flavour to every bite that he serves,” Chef Warren says.

This experience reflects on the the 5.8 Undersea Restaurant’s vegan menu. Chef Warren’s approach to the strictly vegan menu is coupled with both Asian fusion influence as well as fermentation process.

“All dishes for the vegan menu, available for lunch and dinner including all private dining occasions at 5.8 Undersea Restaurant, consist of gaining as much flavour as possible naturally to really bring out the essence of the healthy and natural vegan cuisine,” Chef Warren explains.

One of the highlights of the new vegan menu is Smoked Miso Fermented Aubergine. The fermenting process lasts for five days and thereafter the produce is bathed in a sous vide bath for 90 minutes, capturing all of the smokiness through the aubergine to give off that barbecue grill taste. The dish is then dressed with potato and cauliflower mousse with hints of lemongrass, soiled in a turmeric, coriander and coconut broth with hints of mild Maldivian chili.

Another vegan highlight is the Sweet Pea Tartare – young sweet pea shelled and rested with fusion oil consisting of basil, rosemary and thyme with delicate hints of dried celery salt – quinoa with caramelised onion as the base with a trilogy of pea textures. The dish is sauced with delicate aromatic Asian flavours consisting of galangal, tomato, lime juice, passion, paprika and honey.

Officially inaugurated in January 2016, the five-star Hurawalhi resort is accessible by a 40-minute scenic seaplane flight from the main airport, and offers 90 villas, including 60 Ocean Villas and 30 Beach Villas, for grown-ups who are seeking luxury and innovation. The villas are stylishly and beautifully conceived featuring soothing décor, sumptuous linens on king size beds, bleached wooden floors, and private terraces with panoramic views.

There is an ocean of delights to take in at Hurawalhi: dining at 5.8 Undersea Restaurant, snuggling up with your darling under a blanket or sparkling stars on the iconic Dream Island sandbank, falling in love with the plethora of marine life on the island’s doorstep – in fact, one visit to the resort is hardly enough to experience it all.

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Michelin-starred Chef Iside De Cesare joins The St. Regis Maldives for exclusive culinary experience

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The St. Regis Maldives Vommuli Resort, an exclusive luxury retreat situated on a private natural island, has partnered with Michelin-starred Chef Iside De Cesare to provide Marriott Bonvoy members with an exceptional culinary experience.

Through the exclusive Marriott Bonvoy Moments program, members have the opportunity to bid on a five-night stay for two in an overwater villa from March 25-30, 2025. This extraordinary package includes a private six-course dinner with wine pairings, curated by Chef Iside De Cesare, allowing guests to savour her Michelin-starred cuisine with a focus on locally sourced ingredients. Additionally, the package offers a daily breakfast with breathtaking views of the Maldivian waves, a signature spa treatment, and a Blue Hole hydrotherapy pool experience at the award-winning Iridium Spa, along with return seaplane transfers.

Chef Iside De Cesare is a distinguished Italian culinary expert renowned for her Michelin-starred restaurant, La Parolina, located in Trevinano. Her cuisine strikes a perfect balance between sweet and savoury, emphasising seasonality, simplicity, and the use of high-quality, local ingredients. Her expertly crafted dishes reflect a dedication to innovation while remaining rooted in traditional Italian flavours. With a strong commitment to exceptional craftsmanship and sustainability, her philosophy aligns seamlessly with The St. Regis Maldives Vommuli Resort’s dedication to refined dining, sophisticated indulgence, and environmental conservation.

Upon arrival, the winning bidder will be welcomed at a special reception and introduced to the serene surroundings of the resort. On March 27, guests will embark on a culinary journey with Chef Iside De Cesare, experiencing her exquisite creations and a unique interpretation of Italian cuisine. Marriott Bonvoy members are invited to bid for a chance to indulge in Chef Iside De Cesare’s Michelin-starred cuisine while enjoying an unparalleled luxury escape at The St. Regis Maldives Vommuli Resort.

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Celebrity Chef Jord Althuizen brings his BBQ mastery to Coco Bodu Hithi

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Coco Bodu Hithi, an authentic Maldivian retreat located approximately a 35-minute speedboat ride from Velana International Airport, is set to offer guests a unique opportunity to experience the flavours of the grill with celebrity chef and best-selling culinary author from the Netherlands, Chef Jord Althuizen, from February 24 to 26 this year.

Renowned for its stunning barbecues under the stars, the resort, which was awarded the title of ‘Indian Ocean’s Most Romantic Resort’ at the 2024 World Travel Awards, welcomes Chef Jord during what is often considered the “most romantic month” of the year. Best known for earning the Whole Hog BBQ’er title in 2014, he has received multiple accolades for authoring four best-selling BBQ cookbooks in 2016 and 2017.

Recognised by the Condé Nast Traveler Readers’ Choice Awards 2024 as one of the top resorts in the Indian Ocean, Coco Bodu Hithi invites guests to indulge in an extraordinary dining experience featuring Chef Jord Althuizen’s expertise in grilling. With his dedication to perfection, diners can expect a remarkable culinary journey showcasing freshly caught seafood and the finest meats from around the world.

Frequently referred to as a “gourmet getaway” in the Maldives, the resort regularly hosts Michelin-starred chefs who create unforgettable dining experiences. These exclusive events are further enhanced by the expertise of Group Culinary Director and Michelin Star-awarded Chef Martin Cahill.

Guests can look forward to savouring Moroccan Fire Fish, Indian Asado Cooked Lamb Parathas, or Texas-Style Short Ribs, complemented by expertly paired wines for a truly immersive gastronomic experience.

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Fushifaru Maldives hosts ‘Sweet Escape’ with celebrity Chef Damiano Carrara

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On 15th January 2025, Fushifaru Maldives delighted dessert enthusiasts with ‘Sweet Escape,’ an exclusive dessert-tasting experience curated by renowned Italian celebrity chef Damiano Carrara. The event proved to be a resounding success, captivating guests with exquisite flavors and artistic excellence.

Damiano Carrara, widely recognised as a leading figure in the culinary world, impressed attendees with his expertise and charm. Known for his role as a judge on Bake Off Italia and co-host of Cake Star, he has earned a reputation for his dedication to pastry craftsmanship. In 2024, he further cemented his celebrity status by winning Pechino Express, a popular Italian reality adventure show, alongside his brother Massimiliano.

During the tasting, guests indulged in five handcrafted petit four desserts, each exemplifying Carrara’s renowned artistry and innovation. Every creation presented a story of elegance and finesse, offering a unique exploration of flavour and texture.

In addition to the event, Carrara took the opportunity to relax and enjoy the island with his family, describing his stay at Fushifaru as “really amazing” and expressing how much they enjoyed their time there.

The success of ‘Sweet Escape’ has further reinforced Fushifaru Maldives’ reputation as a premier destination for extraordinary dining experiences, leaving guests with unforgettable memories during their stay on this exquisite island.

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