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Soneva Jani welcomes new era with launch of Chapter Two

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Soneva, the luxury resort operator with sustainability at its core, has announced the launch of Soneva Jani, Chapter Two.

The award-winning Maldives resort is synonymous with overwater luxury, superlative hospitality and rare guest experiences, and this new chapter marks the beginning of an incredible new era.

Now open to guests, Chapter Two expands upon Soneva Jani’s portfolio of luxurious water villas, as well as introducing exciting new dining concepts, the Soneva Wellness Centre, and a whole new way to experience the best of the resort with Soneva Unlimited.

“We are delighted to introduce guests to Soneva Jani Chapter Two,” Sonu Shivdasani, Founder and CEO of Soneva, said.

“As we continue to celebrate Soneva’s 25th anniversary into the middle of 2021, Chapter Two will mark the start of an exciting new era for Soneva Jani. At this milestone moment in our story, we will continue to set the standard for sustainable luxury with even more choices of exquisite accommodation, remarkable gastronomy and rare, unforgettable experiences for our guests.”

Twenty-seven new overwater villas can be accessed via a winding jetty off the southern tip of the resort’s main island. The new villas in Chapter Two have been carefully positioned to maximise privacy and create a true sense of seclusion, with the ocean on all sides and unmatched views of the sunrise or sunset.

Ranging from the spacious One Bedroom Water Reserves to a sprawling Four Bedroom Water Reserve, they are among the largest and most luxurious overwater villas of their kind in the world: each featuring vast indoor and outdoor living spaces and sweeping terraces, private pool, some have slides straight into the private lagoon, and outdoor bathrooms for bathing under the sun and stars.

The one- and two-bedroom Reserves also have the iconic retractable roof over the master bed for stargazing. Ideal for families, all the rooms can be closed off, with a children’s sleeping area located just behind the master bedrooms for maximum peace of mind while staying overwater.

Like all of Soneva’s villas, the new Water Reserves have been crafted to the highest environmental standards, using sustainable materials, such as Forest Stewardship Council-certified woods, and state-of-the-art technology to reduce their impact on the planet.

Commanding unforgettable views, they include 20 One Bedroom Water Reserves, six Two Bedroom Water Reserves (including one which has been designed to accommodate differently abled guests) and a Four Bedroom Water Reserve.

Soneva Jani’s existing three and four Bedroom Island Reserves on the island now fall under Chapter Two.

When guests book a stay in any of the Chapter Two overwater or island villas, they get to experience Soneva Unlimited, an indulgent new offering that invites guests to enjoy every facet of Soneva Jani to their heart’s desire, all included in the price of the villa.

Soneva Unlimited includes unlimited: dining at all bars, restaurants and In-Villa Dining; alcoholic and non-alcoholic drinks at all bars and restaurants; visiting Michelin-starred chef dinners and experiences; wines from the Soneva Unlimited list; experiences, diving, and children’s experiences; and spa treatments.

Also included under Soneva Unlimited is a dedicated Barefoot Butler, return shared seaplane transfers from Malé, daily laundry service, and daily replenishment of the in-villa minibar. The full Soneva Unlimited menu can be viewed here.

Wellbeing is a vital part of the Soneva philosophy, and Chapter Two welcomes the launch of the new Wellness Centre on Soneva Jani’s picturesque South Beach.

Set to open its doors in Q2 of 2021, the 1,742 sqm centre will set a new standard in holistic wellness, combining ancient Ayurvedic techniques with cutting-edge therapies. It has been designed to harmonise with its breath-taking beachside setting and features two indoor therapy rooms and three open-air treatment pavilions with unmatched views of the spectacular natural surrounds.

The Wellness Centre includes a dedicated Ayurvedic Clinic as well as an indoor consultation room for visiting specialists. Alongside a cross-functional fitness area, an open-air yoga pavilion includes facilities for aerial yoga.

The new complex also features a retail area, featuring sustainable apparel, wellness products and accessories.

Chapter Two also expands on Soneva Jani’s choice of dining destinations.

Overseas by Mathias Dahlgren was the first new outlet to open in October 2020. It is the brainchild of celebrated Swedish chef and restaurateur, Mathias Dahlgren. Inspired by its spectacular location next to The Gathering, this casual, overwater restaurant serves lunch and dinner menus of plant-based and pescatarian dishes, with produce freshly picked from Soneva Jani’s organic gardens, or sustainably caught in the waters around the resort.

So Wild by Diana Von Cranach is a fully plant-based restaurant in the midst of the Organic Garden. Diana’s 50 years of experience in plant-focused dining come to life in a menu that draws inspiration from Ayurveda and highlights ingredients grown at the resort. Having forged her own culinary path in Asia, the internationally renowned raw food chef and cookbook author has created a menu that revives historical recipes from around South East Asia and Indonesia. Ingredients are prepared using techniques like steaming, flash-frying, and dehydrating when they aren’t presented raw.

The third new culinary addition to Soneva Jani is So Primitive. Set around the central fire pit, this dining experience puts the element of fire in the spotlight. Think roasting, grilling, searing, salt-crusted baking, and cooking in kettles and clay pots over coals. Choose from a menu that features fresh seafood, meats, and plant-based dishes. So Primitive will be open for guests in the near future.

The starting price for a One Bedroom Water Retreat in Chapter Two starts from $3,560+++ in shoulder season, which includes all meals, transfers, experiences, drinks and spa treatments.

Soneva Jani is located on the island of Medhufaru within a 5.6-kilometre lagoon in the Noonu Atoll, and has uninterrupted ocean views in all directions.

The lagoon is 35 minutes by seaplane from Velana International Airport, and one hour by speedboat from Soneva Fushi. The recently opened Maafaru International Airport in the Noonu Atoll is just a 15-minute complimentary speedboat ride from Soneva Jani.

Inspired by the word for ‘wisdom’ in Sanskrit, Soneva Jani currently comprises 51 overwater villas and three island villas, with intuitive service provided by our Barefoot Butlers. The Chapter One Jetty has 24 one- to four-bedroom Water Retreats, while the Chapter Two Jetty has 27 one- to four-bedroom Water Reserves.

Five islands encircle the lagoon, each one with soft white sands and covered in rich tropical vegetation. Four of the five islands will remain untouched, making Soneva Jani the lowest density development in the Maldives.

Facilities on the island include the overwater Cinema Paradiso and restaurant, the new Soneva Wellness Centre that houses an Ayurvedic centre, more treatment and consultation rooms, a cross-functional fitness area, and retail shop. Also on the main island is the Eco Centro Waste-to-Wealth centre, organic gardens, Jungle Gym, tennis courts, and water sports champa.

Awards

Reethi Faru Resort celebrates culinary team’s success at Hotel Asia and FHAM

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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.

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Cruising

Ifuru Island Maldives unveils ‘Echoes of the Ocean and Stars’ festive programme

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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.

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Cooking

Milaidhoo Maldives welcomes JAG Head Chef Laurence Tan for October culinary residency

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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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