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Emirates resumes regular flights with new safety rules, free hygiene kits to all passengers

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Emirates has restarted regular passenger flights from Dubai airports with new safety procedures in place for travellers.

On Thursday, the Dubai-based airline launched flights from the United Arab Emirates to nine different destinations: London Heathrow, Frankfurt, Paris, Milan, Madrid, Chicago, Toronto, Sydney and Melbourne.

“Emirates is implementing a comprehensive set of measures at every step of the traveller’s journey, to enhance the sanitisation of all touchpoints, and ensure the health and safety of our customers and employees,” chief operating officer Adel Al Redha was quoted in a statement, as saying.

“The risk of catching an infection on an aircraft is already very low, but we have spared no effort in reviewing and redesigning every step, from check-in to disembarkation. Every measure implemented is an additional reduction in risk, and taken altogether, our aim is really to make flying as safe as possible.”

Free hygiene kits at check-in

Emirates has introduced complimentary hygiene kits to be given to every passenger upon check in at Dubai International Airport and on flights to Dubai. These kits comprise of masks, gloves, antibacterial wipes and hand sanitiser.

Emirates has introduced complimentary hygiene kits to be given to every passenger upon check in at Dubai International Airport and on flights to Dubai. PHOTO/ EMIRATES

The hygiene kits supplement a slew of additional measures already introduced to keep customers safe.

Gloves and masks are mandatory for all customers and employees at the airport in Dubai, whilst only masks are mandated on Emirates flights.

On arrival at the airport, thermal scanners at various areas monitor the temperatures of all passengers and employees.

Physical distancing indicators have been placed on the ground and at waiting areas to help travellers maintain the necessary distance at check-in, immigration, boarding and transfer areas.

The airport team has also installed protective barriers at each check-in desk and immigration counter to provide additional safety reassurance to passengers and employees during interaction over the counter.

Transit passengers

Customers travelling through Dubai International Airport and transferring onto another flight, will go through thermal screening upon disembarkation.

Transfer desks at the airport have also been installed with protective barriers as a precautionary measure.

The airport team has also installed protective barriers at each check-in desk and immigration counter to provide additional safety reassurance to passengers and employees during interaction over the counter. PHOTO/ EMIRATES

Airport staff, dressed in personal protective equipment (PPE) will direct customers from a safe distance for extra assistance.

Customers will be given an additional hygiene kit at the gate before boarding their connecting flight.

Boarding

The boarding sequence has been staggered and passengers board by row, from the last row to the first, in small numbers.

The waiting area has also been modified to ensure all customers observe social distancing.

Emirates boarding agents, dressed in personal protective equipment (PPE), will facilitate the boarding sequence. The boarding gates are deep cleaned and disinfected after the boarding of every flight.

On board

All cabin crew on board will be fully kitted out in PPEs.

To uphold the highest standards of safety and hygiene, Emirates has added a cabin service assistant (CSA) to the crew complement on flights over 1.5 hours. The CSAs will ensure lavatories are cleaned at frequent intervals of every 45 minutes. Each lavatory has been equipped with sanitising soap and hand washing instructions.

To uphold the highest standards of safety and hygiene, Emirates has added a cabin service assistant (CSA) to the crew complement on flights over 1.5 hours. PHOTO/ EMIRATES

To minimise the risk of infection by touch, magazines and print reading material will not be available during this time.

In premium classes, single use menus and wine lists will be provided to passengers. Comfort items such as mattresses, pillows, blankets, headphones and toys will be hygienically sealed. Emirates will resume its service with hot meals, using high quality, cutlery and crockery, sterilised before each use.

Cabin baggage have to be checked in, and customers can only bring essential items such as a laptop, handbag, briefcase or baby items on board. Customers are reminded to bring pens to fill out health declaration forms required for some destinations.

Emirates’ modern aircraft cabins have been fitted with advanced HEPA air filters which remove 99.97 per cent of viruses and eliminate dust, allergens and germs from cabin air for a healthier and safer on-board environment.

After its journey and on landing in Dubai, each aircraft will go through enhanced cleaning and disinfection processes to ensure safety and proper sanitation.

Emirates crew

To safeguard its employees, Emirates’ flight and cabin crew are provided with cars for pick up and drop off at their home at the beginning and end of their duty.

Operating crew check in for their rostered flights in a dedicated crew airport facility before being transported to the aircraft.

Layovers in destination cities have been reduced where possible and on long-haul flights, where layovers are necessary, crew are put up in individual rooms in hotels.

On return to Dubai, where all Emirates cabin crew are based, Covid-19 tests are done on all crew. Every crew member has been mandated a 14-day quarantine in their homes after every flight, unless they are on duty.

“We are working with all the stakeholders in Dubai, including the airport, immigration, health and aviation authorities to implement such measures, and we will continue to review and consult expert advice for any development and changes. We are all aware that we have to adapt to different practices during this pandemic in our day to day activities,” Al Redha said.

“All these measures, in combination with the proactive pandemic management strategies that the UAE has taken, show the seriousness with which we are taking the health and safety of our local and global communities and will give confidence to the public.”

Emirates began its service to the Maldives in May 1987 using a single Boeing 727 aircraft.

With three times daily non-stop service between Dubai and Male, Emirates has since become a major airline operating to the Maldives and a preferred airline for tourists visiting the island nation from far corners of the world, especially Europe.

However, all international airlines have suspended their operations to the Maldives after the island nation enforced a blanket suspension of on-arrival visa late March in a bid to combat the spread of the novel coronavirus.

On March 8, Maldives reported its first cases of the novel coronavirus, as two hotel employees tested positive for Covid-19 at a luxury resort in the archipelago.

Eighteen more cases — all foreigners working or staying resorts and liveaboard vessels except five Maldivians who had returned from abroad — were later identified.

A six-case cluster of locals, detected in capital Male on April 15, confirmed community transmission of the coronavirus. Several more clusters have since been identified, bringing the total number of confirmed case in the Maldives to 1,216.

Four deaths have been reported and 91 have made full recoveries.

Awards

Sirru Fen Fushi secures dual nomination in Condé Nast Traveler Awards

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Sirru Fen Fushi – Private Lagoon Resort has been nominated in both the Condé Nast Traveller (UK) and Condé Nast Traveler (US) Readers’ Choice Awards 2026, reflecting recognition across two of the travel industry’s established global platforms.

The annual awards highlight hospitality brands based on guest feedback, with nominations reflecting performance across areas such as service, design, wellness and overall guest experience.

Located within one of the Maldives’ larger resort lagoons, Sirru Fen Fushi is known for features including the Coralarium, an underwater art installation, as well as its approach to sustainability and wellness. The resort said the dual nomination reflects its continued focus on delivering guest experiences aligned with international expectations.

According to the property, its offering combines accommodation, dining and wellness programmes within a natural island setting, supported by service and curated activities.

In a statement, resort management said the nomination acknowledged both the contribution of its team and the support of its guests.

“We are honoured to be nominated in both editions of the 2026 Readers’ Choice Awards,” the resort said. “This recognition is a testament to our dedicated team and the heartfelt support of our guests. We remain committed to creating experiences that resonate long after our guests return home.”

Voting for the Condé Nast Traveler (US) Readers’ Choice Awards and Condé Nast Traveller (UK) Readers’ Choice Awards is open until 30 June 2026.

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The St. Regis Maldives Vommuli Resort adds padel court to wellness offering

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The St. Regis Maldives Vommuli Resort has introduced a new padel court as part of its ongoing development of wellness and recreational facilities, expanding its racquet sports offering alongside the existing tennis court at Vommuli House.

The addition reflects increasing global interest in padel and forms part of the resort’s approach to providing activity-based experiences for guests within its island setting. Located within landscaped surroundings, the court is available for both casual play and structured sessions, including coaching with a resident padel professional.

According to the resort, the facility is intended to cater to a range of skill levels and provides an option for guests seeking to incorporate physical activity into their stay.

The introduction of the padel court is part of a broader expansion of the resort’s wellness programme. Guests also have access to fitness and wellbeing activities including Tabata and boxing sessions, reformer Pilates, and guided yoga and meditation classes held at the Yoga Sala.

In addition, the resort has upgraded its fitness centre with equipment from Technogym, including the Artis Cardio, Skillrun and Strength series. The facility is designed to maximise natural light and views of the surrounding ocean environment.

The upgraded gym also includes the Technogym Checkup System, which provides assessments of body composition, posture and performance, allowing for the development of personalised fitness programmes for guests.

Through these additions, The St. Regis Maldives Vommuli Resort continues to expand its wellness and recreation offering, with a focus on integrating fitness, sport and wellbeing into the guest experience.

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The St. Regis Maldives Vommuli Resort introduces Cargo dining concept with Diwali programme

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The St. Regis Maldives Vommuli Resort has introduced a Diwali-focused culinary programme centred on Indian Ocean cuisine, using the occasion to highlight the development of Cargo, its dining concept positioned around regional flavours and contemporary technique.

Rather than presenting Diwali as a standalone celebration, the resort has used the period to emphasise a broader culinary direction, with Cargo positioned as a platform for Indian Ocean gastronomy shaped by regional influences, ingredient-led cooking and modern interpretation.

Chef Surjan Singh, also known as Chef Jolly, was invited to collaborate on the initiative, bringing experience in Indian cuisine across international markets. The collaboration focused on developing a cuisine-led concept that draws on established techniques while adapting them for a global hospitality audience.

From 28 to 30 October 2026, Chef Jolly worked with the resort’s culinary team to refine and expand Cargo’s Indian menu. The focus was on creating a contemporary approach to Indian cuisine, using spice profiles and preparation methods that align with the venue’s positioning within the Indian Ocean context.

The result is a dining concept that combines Indian, Maldivian and Sri Lankan influences within a single menu structure. According to the resort, the aim is to balance familiarity and exploration, while maintaining consistency in technique and ingredient quality. Cargo is designed as a long-term addition to the resort’s dining portfolio, rather than a temporary concept linked to seasonal programming.

The initiative reflects a wider trend within luxury hospitality, where food and beverage offerings are increasingly used to establish brand identity and guest engagement beyond traditional event-based programming. At The St. Regis Maldives Vommuli Resort, Cargo forms part of this approach, with a focus on regional storytelling through cuisine.

The menu has been developed by Chef Jolly in collaboration with Executive Chef Christian Pedersen, combining regional Indian influences with contemporary presentation. The venue, set within the resort’s garden environment, is designed to offer an outdoor dining experience that aligns with the island setting.

As part of the Diwali programme, the resort has also introduced a series of dining and interactive experiences led by Chef Jolly. These include the Festival of Lights set menus at Cargo, featuring three-course and five-course options inspired by Indian culinary traditions, available from 28 October to 8 November 2026.

A Chef Jolly Wine Dinner will be held at Decanter on 29 October 2026, offering a six-course menu paired with selected wines in a private dining setting. In addition, a master cooking class will take place at ALBA on 30 October 2026, providing guests with an introduction to Indian cooking techniques and flavour development in a small-group format.

Chef Jolly, who has more than 30 years of experience and is known for his work with MasterChef India, brings a background that includes restaurant partnerships in markets such as London, Singapore and Qatar. His involvement is intended to support the development of a dining concept that integrates regional authenticity with contemporary hospitality expectations.

Through this Diwali-led programme and the continued development of Cargo, The St. Regis Maldives Vommuli Resort is positioning Indian Ocean cuisine as a sustained part of its culinary offering, moving beyond seasonal activations towards a longer-term approach to destination dining.

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