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