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Crushed hopes: Maldives lockdown exit plans draw ire for ‘failing to address emotional toll’
Residents of Maldives capital Male raised concerns Thursday over whether they could cope with a series of unprecedented restrictive measures any longer after the government unveiled a roadmap to slowly ease one of the world’s most densely populated cities out of lockdown.
The restrictions in Male region which stem from the coronavirus pandemic are being eased in phases, with the first phase starting Thursday and lasting at least two weeks. Despite some relief, most restrictions remain in place during the first phase.
Shortly after the government unveiled its reopening plans, people took to social media to criticise the plans as “too little, too late”.
The barrage of criticism centres around how the reopening plans fail to take into account the heavy emotional and psychological toll of the extended lockdown measures.
“In most countries, one of the first step of easing the lockdown was allowing people to go out for exercise. This is something we can do, with social distancing measures,” Ahmed Marzooq, Secretary General of the Maldives Olympic Committee, said on Twitter.
His comments are being echoed by dozens of social media users who say they were hoping for more.
Parents and guardians are also adding their voice to the debate. They say not allowing children below the age of 15 to go out until the second phase of reopening will lead to both short and long term mental health issues.
“This is unacceptable. We should be allowed to take our kids out for at least a few hours every week,” Fathimath Yusra, mother of an eight-year-old boy and a three-year-old girl, said.
What can you do in the first phase?
The lockdown and stay-at-home orders in the capital region were initially ordered on April 15 for two weeks. It has since been extended four times.
The lockdown bans all public activity and travel in Male and its suburbs of Hulhumale and Villimale. Any movement in and out Male and its suburbs, as well as the neighbouring industrial islands of Thilafushi and Gulhifalhu are also banned.
The restrictions in Male region will only be eased in phases, with the first phase starting Thursday and lasting at least two weeks.
Since authorities placed capital Male and its suburbs on lockdown on April 15, police had been issuing permits for essential needs. The permit allows one person from each household to go out for one hour every three days.
From Thursday, a maximum of three people from each household will be allowed to go out for up to three hours twice a week but they will still have to get a police permit beforehand.
Businesses that can open from Thursday include:
- Retail shops
- Bakery
- Supermarkets
- Bookshops
- Pharmacies
- Hardware shops
- Shops specialising in childcare items
Speciality shops such as those selling cosmetics and textiles can also take orders online and provide delivery service.
Banks will be allowed to provide essential services for three days a week in the first two weeks. In the second phase, banks can increase their service days to five a week.
Restaurants and cafes will only be allowed to provide takeaway and delivery service in the first two weeks. Dine-in will not be allowed until a later phase.
Government offices will also remain closed, but essential staff can go to office under special permits. Private offices can open for essential needs under a special permission from the economic ministry.
Colleges and universities can also resume online classes.
Parks, beaches, recreation centres and gyms, as well as schools and mosques in capital Male and its suburbs will remain shut for the first two weeks. No outdoor exercise is allowed.
Inter-island transport will also remain banned.
‘New normal’
Despite the public criticism, health officials say the lockdown has had a major effect on slowing the spread of the novel coronavirus.
“The reproduction number has been cut to 1.4 from 3.8,” health minister Abdulla Ameen said, during a press conference Wednesday evening.
Officials say the lockdown measures can only be relaxed in phases.
“There are certain things we have to consider before we take every decision. We can’t take any risks,” Dr Nazla Rafeeq, a medical officer with the Health Protection Agency (HPA), told reporters Wednesday.
Health officials say the gradual loosening of restrictions can only be implemented in the context of a “new normal” phase to avoid a second wave of infections.
“The lockdown measures might have to be reimposed if a surge is detected. Further easing will also depend on how well people comply with the measures,” Dr Ali Latheef from HPA said.
Authorities managed to mitigate the spread of the virus and the Covid-19 respiratory disease it causes amongst the Maldives’ citizens and residents early on by closing the Indian Ocean tourist paradise’s borders, earning praise from the World Health Organisation.
But the disease later spread rapidly within the large migrant worker community in capital Male. Authorities have ramped up relocating workers from the cramped up dormitories in one of the world’s most densely populated cities to temporary accommodation units.
An estimated 63,000 foreign nationals work in the Maldives illegally out of a migrant worker population close to 145,000.
Foreign workers in the Maldives, predominantly Bangladeshi and Indian men, are subjected to practices indicative of forced labour, including fraudulent recruitment, confiscation of identity and travel documents, withholding or non-payment of wages, and debt bondage.
As most migrant workers live in extremely poor conditions, a widespread outbreak amongst them could lead to large virus clusters, overwhelming the country’s already under staffed and strained healthcare system and making it harder for authorities to contain the spread of the virus.
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 1,457.
Five deaths have been reported and 242 have made full recoveries. Five remain in intensive care.
The Maldives announced a state of public health emergency on March 12, the first such declaration under a recent public health protection law.
The public health emergency declaration allowed the government to introduce a series of unprecedented restrictive and social distancing measures, including stay-at-home orders in capital Male and its suburbs, a ban on inter-island transport and public gatherings across the country, and a nationwide closing of government offices, schools, colleges and universities.
Non-essential services and public places in the capital such as gyms, cinemas and parks were also shut.
Restaurants and cafes in the capital were asked to stop dine-in service and switch to takeaway and delivery.
A nationwide shutdown of all guesthouses, city hotels and spa facilities located on inhabited islands is also in effect.
Reethi Faru Resort has announced three medal wins by members of its culinary team at the Hotel Asia Culinary Challenge and the FHAM Global Culinary Challenge.
At the Hotel Asia Culinary Challenge, Chef Rohit Kabdal received a Gold Medal in the Decorated Cake category, recognising his work in cake design, presentation and technical execution.
Chef Abhishek Sharma also represented Reethi Faru Resort at the competition, earning a Bronze Medal in the Hot Cooking Fish category.
At the FHAM Global Culinary Challenge, Chef Mayank Bijalwan secured a Silver Medal in the Dress the Cake category, adding a third medal to the resort’s recent culinary achievements.
The results highlight the range of skills within Reethi Faru Resort’s culinary team, spanning pastry, cake presentation and hot kitchen techniques.
According to the resort, participation in professional culinary competitions provides its chefs with opportunities to develop their skills, exchange knowledge and test their abilities alongside other industry professionals.
The achievements also form part of Reethi Faru Resort’s wider focus on dining and guest experience, with its culinary team involved across the resort’s restaurants and food and beverage offerings.
Reethi Faru Resort congratulated Kabdal, Bijalwan and Sharma on their respective achievements, describing the results as recognition of their commitment, technical ability and creativity.
The three medals add to the resort’s recent culinary accolades and reflect its continued emphasis on professional development within its kitchen team.
Ifuru Island Maldives will celebrate the 2026 festive season with “Echoes of the Ocean and Stars”, an immersive Christmas and New Year programme running from 21 December 2026 to 10 January 2027.
Inspired by the natural beauty of the Maldivian ocean, the night sky and the festive season, the theme will bring together marine and celestial elements across the resort’s décor, entertainment, dining, activities and guest experiences.
At the centre of the concept is the idea that the ocean carries memories, while the stars represent dreams and new beginnings. Rather than presenting the festive season as a series of standalone events, Ifuru Island plans to create a connected journey spanning Christmas, New Year and Orthodox Christmas.
The visual identity of “Echoes of the Ocean and Stars” will combine an underwater-inspired world with celestial elements. Bioluminescent-inspired colours, reef motifs and glowing details will be paired with stars, constellations and moonlit features throughout the resort.
The colour palette will include deep ocean blue and midnight navy alongside pearl white, silver, soft turquoise, pink and purple, with accents of celestial gold. Coral forms, waves, shells and reef-inspired features will be combined with stars and festive details, giving traditional Christmas elements an interpretation inspired by Ifuru Island’s natural surroundings.
The concept will extend beyond decorations to dining, entertainment, activities, uniforms, signage and festive communications.
The resort said the theme is also intended to reflect the emotions associated with the festive period. The ocean represents peace, connection and possibility, while the stars symbolise hope, dreams, guidance and new beginnings.
The festive journey will begin on 21 December and continue through 10 January, encompassing Christmas, New Year and Orthodox Christmas celebrations.
Christmas Eve on 24 December will feature festive dining and entertainment, while Christmas Day on 25 December will centre on family celebrations and relaxed island experiences.
On 31 December, Ifuru Island will mark New Year’s Eve with the main celebration of the festive period, before welcoming 2027 on New Year’s Day with activities centred around the island setting and surrounding ocean.
Celebrations will continue from 1 to 10 January during the Orthodox festive period, including Orthodox Christmas.
According to the resort, the broader concept is intended to connect the entire guest experience, with the island’s natural environment forming part of the festive setting. The ocean will provide inspiration during the day, while the night sky will shape the atmosphere after sunset.
Dining experiences, entertainment and activities will each form part of the wider “Echoes of the Ocean and Stars” narrative, giving guests different experiences throughout their stay while maintaining a consistent creative theme.
The programme is designed for guests travelling with family, friends or loved ones, with Ifuru Island aiming to combine its natural surroundings with festive celebrations and shared experiences.
The full festive programme, including entertainment, activities, culinary experiences and special events, will be announced separately.
“Echoes of the Ocean and Stars” will run at Ifuru Island Maldives from 21 December 2026 to 10 January 2027. Christmas Eve will be marked on 24 December, Christmas Day on 25 December, New Year’s Eve on 31 December, New Year’s Day on 1 January and the Orthodox festive period from 1 to 10 January 2027.
Milaidhoo Maldives will welcome Chef Laurence Tan, Head Chef of Michelin-starred JAG in Singapore, for two culinary experiences on the island in October.
Tan’s interest in cooking began at home, inspired by his parents and by preparing and sharing food with his family. After experimenting in the family kitchen, he went on to attend culinary school before joining The White Rabbit in Singapore in 2016, where he began developing his professional career.
He later worked at Tower Club before joining JAG in 2020. Working alongside Chef Jeremy Gillon, Tan developed an approach centred on precision, seasonality and the integrity of individual ingredients.
He progressed from Chef de Partie to Junior Sous Chef and later Sous Chef. When Gillon took on an international consultancy in Taiwan, Tan assumed leadership of the JAG kitchen.
He is now Head Chef of the restaurant, which retained its Michelin star in 2026, reflecting the consistency and quality of its cuisine under his direction.
During his visit to Milaidhoo, Tan will introduce guests to elements of JAG’s culinary philosophy while sharing some of the techniques and ideas that shape his cooking.
On 16 October, he will conduct an intimate cooking class, giving guests an opportunity to learn directly from him and explore his approach to ingredients, technique and flavour.
The following evening, on 17 October, Tan will host a five-course dinner limited to 16 guests.
The menu will begin with Hiramasa crudo with tomatoes and sea grapes, followed by Gambero Rosso with Jerusalem artichoke and cashew. Lobster ravioli with lobster bisque will precede Tajima Wagyu MB8 tenderloin with celeriac and black autumn truffle.
Dessert will feature a dark chocolate parfait with buckwheat ice cream and tonka bean. A preserved lemon sorbet will be served between courses, while the evening will open with a leek and potato croustade.
The collaboration reflects Milaidhoo’s culinary philosophy, which places emphasis on craftsmanship, curiosity, shared experiences and the role of dining in creating memorable moments.
The cooking class will take place on 16 October, followed by the five-course chef’s dinner on 17 October, with the latter limited to 16 guests.
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