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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
The Standard, Maldives has announced the launch of a new Premium All-Inclusive experience from May 2026, introducing an enhanced offering aimed at travellers seeking a seamless island holiday in Raa Atoll.
The resort said the new package was designed to combine dining, experiences and entertainment with the natural setting of the Maldives. It added that the offering had been curated with Indian travellers in mind, as India continues to grow as a source market for Maldivian tourism.
The package begins with champagne on arrival and includes access to dining across the resort’s outlets. Guests will be able to choose from three restaurants for lunch and five restaurants for dinner with prior reservation. The resort said the dining programme would range from Mediterranean dishes at Onda to Maldivian cuisine at Guduguda, offering guests a varied culinary experience throughout their stay.
The package also includes a beverage programme featuring premium spirits, wines, cocktails and beers, as well as a fully stocked minibar in each villa.
The culinary programme is led by Director of Culinary Nandakumar Dharuman. The resort said his Indian background adds familiarity for Indian travellers, with Indian breakfast options available alongside international selections. Vegetarian and Jain meals can also be prepared on request.
The Standard, Maldives said the resort would continue to offer a lively atmosphere through activities held during the week, including DJ nights, fire dance performances, bingo evenings and other social events. Breakfast DJ sessions are also part of the programme. In addition, guests booking the Premium All-Inclusive package will receive one complimentary 30-minute spa treatment and one island excursion.
Sonika Adlakha, commercial director of The Standard, Maldives, said India remained an important and growing market for the resort. She said the new Premium All-Inclusive experience was intended to offer Indian travellers a stay that combined dining, entertainment and the natural appeal of the Maldives.
Alongside its social spaces, the resort said it also offers quieter areas for guests seeking a more relaxed experience. All villas at the property include private pools and spacious living areas, allowing guests to stay close to the resort’s dining and entertainment facilities while also enjoying privacy.
Following a season of culinary collaborations, Kandolhu Maldives has announced that Executive Chef Fabrizio Zanetti will visit the resort this October for a series of dining events.
The resort said the programme would offer guests an opportunity to experience Zanetti’s cuisine through a number of exclusive dining experiences.
Originally from St Moritz, Zanetti has led the kitchens at Hotel Suvretta House in St Moritz for more than a decade. The five-star Suvretta House, built in 1912 by Swiss hotelier Anton Bon, recently opened a new 4,670-square metre spa for the 2025-2026 winter season.
Zanetti has also worked at Michelin-starred establishments including Baur au Lac in Zurich and Savoy Grill in London. His work has been recognised with 17 points in the Gault-Millau Guide 2025 and the Mérite Culinaire Suisse award. In 2024, he was also named Gault-Millau Rising Star of the Year.
The collaboration at Kandolhu Maldives will begin on Wednesday, 14 October, with a three-course à la carte lunch at The Market.
A four-course dinner will follow on Saturday, 17 October, at Olive Restaurant. The evening will begin with a meet-and-greet with Chef Zanetti before dinner is served.
On Wednesday, 21 October, Olive Restaurant will also host a five-course Wine and Dine event, which will include a personal introduction from the chef.
Kandolhu Maldives said each evening event at Olive Restaurant would be limited to 22 guests, offering an intimate dining setting overlooking the Indian Ocean. The resort has encouraged guests to reserve early for the programme.
Coco Collection, a Maldivian-owned resort brand, has invited guests to experience a more conscious approach to luxury at Coco Palm Dhuni Kolhu and Coco Bodu Hithi.
Across its two island resorts, Coco Collection has incorporated environmental responsibility into the guest experience through its Coco Cares philosophy. From nature-led experiences inspired by the islands’ ecosystems to culinary offerings based on fresh, locally grown ingredients, the resorts have been designed to reflect the natural setting of the Maldives while integrating sustainability into daily operations.
At Coco Palm Dhuni Kolhu, this commitment is reflected in the Maldives’ veterinary-led Marine Turtle Rescue Centre, which is operated in partnership with the Olive Ridley Project. As a founding partner of the facility, the resort provides care for injured sea turtles and supports marine conservation awareness. Since its establishment, the centre has treated and released 152 injured turtles, with a rehabilitation success rate of 60%. The resort also continues seagrass preservation efforts aimed at protecting marine habitats and supporting biodiversity in the surrounding waters.
Coco Palm Dhuni Kolhu also applies low-waste practices, mindful sourcing, and resource-conscious operations across the resort. This approach extends to Coco Farm, where homegrown produce, handcrafted preserves, and garden-to-table dining experiences are used to bring local flavour and seasonality to the table.
At Coco Bodu Hithi, the same approach is reflected in its food and beverage offerings. To mark Earth Day, the resort has introduced a green-inspired cocktail experience focused on eco-conscious mixology, using fresh ingredients grown on the island.
The resort said its low-waste approach informs all aspects of the guest experience, with attention given to responsible resource use. From the choice of herbs and fruits to preparation and presentation, the offering is intended to reflect respect for the natural environment.
This approach also extends across the resort’s wider culinary programme, which focuses on locally sourced ingredients, house-made preserves, and dishes inspired by the Maldives’ natural produce. Through seasonal menus, conscious sourcing, and resource management, Coco Bodu Hithi aims to offer an experience that combines hospitality with environmental responsibility.
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