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Virus traps poor foreign workers in deserted Maldives
Tens of thousands of impoverished foreign labourers have been left stranded and ostracised in one of the world’s most densely packed cities as the tourist paradise of the Maldives battles coronavirus.
The turquoise waters and pristine beaches that draw honeymoon couples from around the world have been empty for weeks since a government order to close all resorts. That has left an army of migrant workers jobless.
Like Singapore, which recorded a large number of coronavirus cases among migrants living in tightly-packed dorms, the Maldives is heavily dependent on foreign labour.
About half of the 150,000 people in the two square kilometres that make up the capital, Male, are workers from Bangladesh, India and Sri Lanka living in teeming alleys that are a haven for the virus.
“There is huge uncertainty and panic,” said Zakir Hossain, 39, who had worked in a Male restaurant until March’s shutdown.
He said he has not been paid for more than two months.
“We are worried about the disease. All the Bangladeshi workers live in congested conditions,” he said.
Like many migrants — who share rooms and even beds between shifts — Hossain lives in a single room on a backstreet with four other Bangladeshis.
Outside, security forces stop the labourers going out on the streets.
Authorities acknowledge conditions in Male for foreign workers are poor, and say they are moving thousands into better housing out of the capital.
But opposition politicians have criticised the plans, labelling the treatment of such workers as “inhuman”.
Family fears
The Maldives has recorded nearly 1,400 coronavirus infections among a population of 340,000, a much higher ratio than neighbouring Sri Lanka with 22 million people.
Some experts have warned the Maldives risks thousands more cases unless action is taken. Authorities say the infection spreads three times faster in migrant communities than in the local population.
Fears are growing for the health and welfare of these foreign workers, who are often brought in to clear refuse, clean dishes and do other essential jobs that locals reject.
Four coronavirus deaths have been reported so far, including one Bangladeshi, but rumours that hundreds of foreigners have the virus have compounded concerns among migrants.
Many are also worried about their families back in Bangladesh, also in the grip of a pandemic lockdown amid rising deaths.
“We need money to survive. We need our work,” said Hossain, who managed to send about 80 per cent of his $180 a month wage back to his wife and four children before the outbreak.
But others were not so fortunate. Anwar Hosain, a 42-year-old Bangladeshi carpenter and father of five, said he was owed about $1,800 by his employers.
“My wife calls me every day and cries. What can I do?”
What next?
The government has moved 3,000 foreign workers to a temporary shelter on the industrial island of Gulhi Falhu outside Male.
Thousands more are to follow but the main opposition Progressive Party of Maldives (PPM) has described the facilities as prisons. Labourers are barely allowed out and their rooms do not even have fans in the peak summer heat, when temperatures climb above 30 degrees Celsius (86 Fahrenheit).
“The treatment of these expatriates, mostly Bangladeshi nationals, is inhuman,” PPM spokesman Mohamed Hussain Shareef told AFP.
Government spokesman Mabrook Azeez said authorities had built the housing in a bid to ease overcrowding in Male.
“This is not the condition we want our labourers to live in,” he told AFP.
Roughly a thousand Bangladeshis staying illegally in the Maldives have been repatriated, minister for foreign affairs Abdullah Shahid said on Sunday. India has taken back 4,000 people who lost their jobs.
Those left are increasingly despondent.
“I heard that if a Bangladeshi worker dies here, they don’t send his body back and he is buried here. I am worried what will happen if I die,” said Hossain.
Reporting and photos: AFP
Huvafen Fushi, the resort internationally recognised for pioneering signature Maldivian luxury, has announced its official association with Forbes Travel Guide (FTG), the only independent global rating system dedicated to luxury hospitality.
The decision marks a deliberate step for the resort, underscoring its commitment to meeting the gold standard of intuitive service on an international scale. After two decades of setting architectural and experiential milestones—such as unveiling the world’s first underwater spa and introducing the Maldives’ first underground wine cellar, Vinum—Huvafen Fushi is now focused on demonstrating its exceptional service culture against the industry’s most rigorous and objective criteria.
The resort’s ultimate aim is to attain the prestigious Forbes Travel Guide Five-Star rating in 2026.
General Manager Noel Cameron stated, “For Huvafen, luxury is effortless and authenticity shines through. Our brand has always been about trailblazing and crafting moments that transcend the ordinary. Now, we’re putting our confidence to the test by inviting the global authority on luxury to evaluate the very core of our offering: the quality and consistency of how we make our guests feel.”
Unlike rating systems that rely on volume or guest reviews, the FTG evaluation process is entirely independent, with anonymous professional inspectors assessing properties based on up to 900 stringent standards. The criteria place significant weight on emotional connection and anticipatory service—the subtle, intuitive gestures that have long defined Huvafen’s approach.
This partnership marks a new chapter for Huvafen Fushi, reflecting its evolution towards uncompromising, verified excellence. It positions the resort to resonate even more strongly with discerning, forward-thinking travellers seeking authentic connection and meaningful transformation.
Sun Siyam Olhuveli has ushered in the holiday season with a new twist on its much-loved annual Festive Cake Mixing event, held on 23 November. This year, the celebration was led by acclaimed Sri Lankan chef and viral social media personality Charith N. Silva, the creative force behind @wildcookbook and one of South Asia’s most influential culinary storytellers.
Charith, a sensation across YouTube, TikTok, and Instagram with an audience of several million, is widely recognised for his bold fire-cooking techniques, visually striking outdoor food rituals, and distinctive, high-energy narrative style. He recently secured a coveted place on the Forbes 30 Under 30 Asia 2025 list in the Arts (Art & Style, Food & Drink) category, underscoring his growing influence on contemporary food culture in the region. He is one of a new wave of young chefs blending local flavours with global inspiration and is the owner of the restaurant “Wildish” in Colombo.
Bringing his creative flair to Sun Siyam Olhuveli, Charith said, “Bringing my energy to Sun Siyam Olhuveli was surreal; the people, the Maldivian spirit, the flavour play, everything clicked into one unforgettable festive moment.”
This year’s cake mixing unfolded like an island celebration, complete with lively music, bursts of aromatic spices, and an energetic atmosphere. Resort teams and guests layered fruits, nuts, and spirits in a spirited display, with Charith driving the momentum through his trademark spontaneity. The result was a vibrant, social, and playful reimagining of a classic festive tradition.
Festivities continued on 24 November with an exclusive live cooking demonstration by Charith, giving guests the chance to experience his signature “wild” cooking style firsthand against the lagoon backdrop of the resort.
“This celebration reflects the new creative pulse of Sun Siyam Olhuveli. Charith brought an energy that aligns perfectly with our evolving lifestyle identity, making this year’s cake mixing one of our most memorable yet,” said Hassan Adil, General Manager at Sun Siyam Olhuveli.
With the festive season now in full swing, Sun Siyam Olhuveli invites guests to join MYSTIVAL 2025–2026, the resort’s year-end celebration taking place from 21 December 2025 to 8 January 2026, featuring hypnotic beats, immersive dining, playful rituals, and a series of kaleidoscopic island experiences designed to inspire connection and celebration.
At Sun Siyam Vilu Reef, Maldivian cuisine is celebrated not simply as nourishment but as an expression of island heritage and identity. Among its most significant traditions is the preparation of Kandu Kukulhu, the Maldives’ signature rolled tuna curry. Rooted in local custom and passed down through generations, the dish forms the centrepiece of the resort’s weekly Maldivian cooking classes, offering guests an intimate introduction to the flavours, techniques, and narratives that shape the islands. As part of the resort’s signature culinary journey, it brings Maldivian culture to life through authentic tastes and thoughtful storytelling.
Deeply embedded in local tradition, Kandu Kukulhu reflects centuries of craftsmanship and care. At Vilu Reef, the cooking class is led by the resort’s Maldivian chefs, who demonstrate each stage with the precision and intuition inherited through long-standing practice. Guests learn how to slice the tuna, layer it with aromatic spices, and bind the rolls with coconut or pandan leaf. As the curry gently simmers in coconut milk, its aroma fills the air, offering a vivid portrayal of everyday island cooking—an experience that resonates long after the final tasting.
Kandu Kukulhu, which translates to “chicken of the sea,” is a quintessential Maldivian tuna curry and a powerful tribute to the nation’s enduring connection to the ocean.
“Sun Siyam Vilu Reef’s culinary story celebrates Maldivian heritage, moving beyond simply serving fresh seafood,” said Chef de Cuisine Mohamed Hameed, known as Chef Printey. “It is a connection to our islands, our people, and the traditions that shaped Maldivian cuisine. By sharing these methods, we bring our cultural narrative to life in the most sincere way.”
The cooking class forms a key part of the Maldivian Roots Signature Experience, which highlights the flavours, crafts, and cultural expressions that define the Maldives. It reflects Sun Siyam’s philosophy of celebrating island life through meaningful encounters and genuine Maldivian spirit. The experience is available to all guests at Sun Siyam Vilu Reef and can be booked in advance during their stay.
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