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Escape to kaleidoscope of fun on Seaside Finolhu’s island playground
With its focus on fun activities and a relaxing ambiance, Seaside Finolhu has long modelled itself as an island playground. Now, as the luxury Maldivian resort reopened on November 1, its playful nature has been taken to a whole new level in an extensive redesign project.
Characterised by a mesmerising mélange of colours and symmetrical patterns in harmony with the island’s vibrant natural beauty, the resort’s new kaleidoscope concept is a stunning representation of joy and wonder designed to evoke a feeling of escaping time.
Taking its name from the local word for “sandbar”, Finolhu is everything that a tropical island paradise should be.
The pristine natural beauty of the island is manifest in a tantalising display of striking hues, from its stunning white sand beaches and swaying green palms, to the vibrantly coloured flora and fauna of the coral reefs beneath the azure waters of the Indian Ocean beyond the island’s cyan lagoon.
At every step, the wonders of nature are front and centre on what, after all, is widely regarded as one of the finest island resorts in the UNESCO-protected Baa Atoll, famous for its mesmerising diversity of reefs, submerged cliffs, and underwater hills known locally as “thilas”.
While Finolhu is just one of many tropical island paradises in the Maldives archipelago, it is perhaps the resort’s uncanny ability to complement the guest experience with design elements that form a harmonious balance between natural wonder and stylish luxury that set it apart.
As part of the exclusive Seaside Collection, characterised by prestigious locations, personalised service, gourmet gastronomy, unique architecture and distinctive design concepts, Finolhu embodies exceptional quality and inspiring style in a mindful approach to design.
In recognition of Seaside Finolhu’s commitment to sustainable style and holistic hospitality concepts, it recently claimed the honour of being accepted as a member of the Design Hotels group, the globally-recognised resource for curated design-led hotels.
Central to the transition from luxury island resort to proud member of the exclusive Design Hotels portfolio was an extensive redesign project led by award-winning London-based design studio Muza Lab.
In overseeing Seaside Finolhu’s transition, the biggest challenge faced by the design team at Muza Lab was in determining how to develop the resort’s distinctive barefoot chic atmosphere without compromising the island’s natural splendour.
Seeking to combine Maldivian-inspired touches with ultra-luxury modernity against the backdrop of a stunning tropical island, Muza Lab formulated a kaleidoscope theme for the resort’s redesign.
The kaleidoscope concept celebrates the vibrant character of the island.
More than just the vivid colours found in the island’s lush natural landscape, this vibrancy extends into the resort’s playful sense of entertainment, the diverse aromas and flavours that invite indulgence in its themed restaurants, the sense of adventure that inspires exploration above and below the water, and even the quiet moments of solitude that create moments of blissful contemplation.
Staying true to Seaside Finolhu’s adventurous identity, the resort’s exciting new design treats fun-loving guests to vibrant pops of colour and a playful use of patterns.
Throughout the resort, the bold new design concept unleashes a kaleidoscope of colours inspired by the vibrant natural hues of the island’s stunning flora, fauna, sunsets and seascapes.
Showcasing contemporary design elements with a distinct organic edge, the resort’s makeover applies natural materials such as rope, clay and timber to create an engaging visual harmony with the island’s natural landscape.
The rustic textures of woven textiles, basketwork, lanterns and origami invite moments of discovery, wonder and delight, while handmade tiles and handblown coloured glass from Turkey, chandeliers and basket work from South Africa, and timber artwork from Java add artisanal uniqueness.
While guests love the unique sense of fun, adventure and freedom they get from staying at Seaside Finolhu, they also expect the finer comforts of a luxury resort.
Nowhere has this balance between escapism and modernity been more perfectly achieved than in the resort’s 125 stylish villas, 75 of which have their own private pools.
Contemporary luxury meets stylish design where the aesthetic beauty of bespoke artworks are complemented by top-of-the-range entertainment systems in private spaces that offer both extravagant indulgence and blissful seclusion.
Despite its makeover, Seaside Finolhu remains an island playground waiting to be explored.
Its four beachside dining venues serve a variety of exciting flavours, while the fully-equipped spa and wellness facility offer holistic programmes and treatments.
From romantic beach strolls to diving with whale sharks, the wide-range of activities available are as engaging as the stunning scenery of the coral reefs beneath the waves.
Treat yourself to a trip to Seaside Finolhu and escape into a kaleidoscope of fun on a Maldivian island playground.
Finolhu was opened in June 2016 and consists of four islands with long beaches. It has 125 beachfront and overwater villas — more than half with private pool — and four restaurants.
While popular with honeymooners, the extensive resort is also very family-friendly, with a kids’ club, plenty of activities and famous for its entertainment.
Owned and managed by Seaside Collection, a Europe-based hotel group with an exclusive portfolio of high-end resorts and city hotels, Seaside Finolhu Maldives is a luxury island resort.
“Finolhu”, which is a direct translation of “sandbank” in Dhivehi is located in Baa Atoll, a UNESCO Biosphere Reserve in the Maldives.
For bookings and more information about Seaside Finolhu, visit www.finolhu.com.
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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