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Soneva Fushi unveils all-new food journeys at Shades of Green

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Soneva Fushi, the award-winning barefoot luxury resort in the Maldives’ Baa Atoll, has revealed a seasonal selection of new menus at Shades of Green.

The plant-based dining experience is set within Soneva Fushi’s organic island gardens, taking diners on an immersive culinary journey that ignites all the senses.

The five new menus by Danish chef Carsten Kyster are based on the vibrant colours of freshly picked produce: Purple, Yellow, Orange, Red and Green.

They fuse the flavours and fragrant spices of Maldivian and South-east Asian cuisine with Chef Kyster’s Nordic heritage, prepared using traditional techniques such as smoking, salting, fermenting and pickling to let the ingredients shine.

Each colourful menu features six courses – Cleansing, Crispy, Raw, Grains, Fire, Sweets – with simple yet innovative dishes that showcase the finest seasonal vegetables, salads, fruit and herbs cultivated at Soneva Fushi.

Highlights include:

  • Purple menu’s Cleansing hibiscus kombucha, blue potato chips and salted beetroots, and Crispy aubergine, with rouille, blue potatoes, prickly ash vinegar, amaranth, wild garden purslane and sweet basil flower; Raw pumpkin, orange beetroots, almond ricotta, leek ash, finger lime, garden flowers, carrot chips and herb soya on the Orange menu;
  • Yellow menu’s Grain course, with triple-cooked carrot, fermented black garlic, Maldivian curry, coconut sour cream, black truffle and Japanese spring onions; Fire on the Green menu, with grilled pressed portobello mushroom, pea purée, salted lemons, raw asparagus, ramson flower, shitake, morels krapow and crispy holy basil; and,
  • Red menu’s Sweets, with chocolate, beetroots, almond cake, porridge ice cream, raw sun choke, caramelised ginger and garden herbs.

Every meal at Shades of Green begins with a tour around Soneva Fushi’s gardens, inviting guests to find out more about the food featured on the menu. Surrounded by the vibrant colours and heady scents that fill the air, diners are seated at communal tables to inspire conversation with fellow guests and the Shades of Green chefs while they dine.

A focus on organic, plant-based dining is part of Soneva’s SLOW LIFE philosophy, which champions holistic wellbeing and a healthier, more sustainable way of living. Red meat has been almost completely removed from Soneva menus across its resorts in the Maldives and Thailand, and the use of dairy products and refined sugars and flours has been significantly reduced.

When it opened in 1995, Soneva Fushi set the standard for all desert island hideaways in the Maldives. Located in the Baa Atoll UNESCO Biosphere Reserve, the award-winning resort combines barefoot luxury with rare, one-of-a-kind experiences and a mindful approach to sustainability.

Remote yet accessible, the resort is a 30-minute seaplane flight from the Maldives’ capital, Malé, or a 15-minute seaplane flight from Maafaru International Airport in the Noonu Atoll.

Ranging in size from one to nine bedrooms, the 63 private island villas are hidden among dense rainforest, each just steps from the beach. Most have their own pools, and all feature vast living spaces and views towards the sunrise or sunset.

Eight one- and two-bedroom Water Retreats are accessed via a winding boardwalk on the south-eastern side of the island. Among the largest of their kind in the world, each overwater villa has a spacious terrace with a private pool and water slide into the ocean, and all have a retractable roof over the master bedroom so guests can sleep under star-lit skies.

All Soneva Fushi villas come with a Barefoot Butler, offering a personalised service 24/7.

Magical experiences are designed to create unforgettable memories. Guests can explore the constellations with the resident astronomer at the Observatory or watch a classic movie at the open-air Cinema Paradiso. They can join the expert Marine Biologist on a guided snorkelling expedition to the vibrant house reef, swim with manta rays in Hanifaru Bay, picnic on a deserted sandbank, or try the art of glassblowing with renowned artists at the Maldives’ only hot glass studio.

Nine dining destinations, both on the island and at the over-water Out of the Blue, offer a tempting array of cuisines for every taste, alongside an ever-changing line-up of Michelin-starred guest chefs through the Soneva Stars calendar.

Guests can also visit the Bar and Wine Cellar, with more than 500 varieties curated from some of the world’s top wineries, or indulge at the complimentary chocolate, ice cream and cheese and charcuterie parlours.

The Den is a playground for children’s imaginations, with two pools, a water slide and rooms for dressing up, Lego, music and more, overseen by qualified childminders. Older children and teens can also learn during their stay with Soneva Academy, which offers a range of fascinating courses, including the marine life of the Maldives and the Adventure of the Corbin, an ancient shipwreck.

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Jumeirah Olhahali Island welcomes Shimmers’ Chef Emanuele for exclusive culinary residency this July

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Jumeirah Olhahali Island has announced a culinary residency in collaboration with Chef Emanuele De Leo, Head Chef of the award-winning Shimmers at Jumeirah Mina Al Salam in Dubai. Taking place from 7 to 10 July 2025, this exclusive experience will bring the vibrant flavours of the Mediterranean to the Maldives through a specially curated tasting-style menu.

Following a stint as Sous Chef at L’Olivo at Al Mahara, the two Michelin-starred restaurant at Jumeirah Burj Al Arab, Chef Emanuele took up his position as Head Chef at Shimmers in 2023. There, he leads the kitchen, where his menu pays homage to his Sicilian heritage, while embracing bold, contemporary interpretations of classic Mediterranean cuisine. Under his direction, Shimmers has earned recognition from Gault&Millau UAE in 2025, a testament of the restaurant’s elevated dining experience and Chef Emanuele’s distinctive culinary vision. With a strong focus on seasonality, he draws inspiration from the freshest market produce, transforming each ingredient into flavour-driven, elegantly presented creations.

For his residency at Jumeirah Olhahali Island, Chef Emanuele has crafted a bespoke menu that fuses Greek influences with his Sicilian roots, showcasing refined coastal flavours and thoughtfully sourced seasonal ingredients. In true Shimmers fashion, the evening will be presented as a series of small, shareable plates, designed to bring guests together around the table. Highlights include a fresh cauliflower salad, zingy tuna tartare, and grilled octopus with Santorini fava. These are followed by indulgent mains such as slow-braised beef cheek paired with celery purée and red wine jus, alongside orzo with red prawns, lemon, and caviar. The experience concludes, with a duo of desserts: Greek yoghurt ice cream and orange crème brûlée, offering a refreshing and indulgent finale.

The exclusive dinner experience with Chef Emanuele is priced at USD 195 plus taxes per person. For more information or to reserve, visit the Jumeirah Olhahali Island website here.

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Local tastes take centre stage as Hard Rock Cafe’s World Burger Tour arrives in Maldives

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Today, Hard Rock Cafe will kick off its annual World Burger Tour competition in celebration of Hard Rock International Founders’ Day. Hard Rock Cafe chefs from around the world were challenged to develop unique burger creations that showcase elements from their regional cultures and personal taste. These innovative recipes will be available exclusively for guests to try, including the Island Spiced Coconut & Curry Burger at Hard Rock Cafe Maldives, from June 14 through August 5. For example, guests at Hard Rock Cafe Rome can choose the Lasagna Burger with Ragu Bolognese and bechamel, those visiting Atlantic City can try the Jersey Shore Burger that features a house-made blueberry maple aioli and provolone.

Island Spiced Coconut & Curry Burger, developed by Chef Nikhil Gopinathan at Hard Rock Cafe Maldives, is made with two smashed & stacked beef burgers, seasoned and seared medium-well, layered with homemade Curry Mayo, arugula, coconut flakes, cucumber, tomato, provolone cheese, chimichurri cheese sauce, topped with shredded fried potato mixed with homemade Island Curry Powder and is inspired by the vibrant culinary traditions of the Maldives, melding local flavors and spices to create a truly tropical experience.

This year’s competition marks an exciting first for Hard Rock, with the addition of chef, content creator and brand partner Olivia Tiedemann as both a mentor and judge. She has worked closely with participating chefs throughout the competition, sharing her culinary expertise and burger-crafting techniques to help elevate each recipe.

“Working with these talented chefs from around the world has been incredibly fun. Each one brought such passion and creativity to their recipes, and I’m amazed by how they’ve transformed classic burger concepts with their unique local influences and personal stories,” said Olivia Tiedemann.

Based on Tiedemann’s input, sales performance and guests’ votes on social media, the top five burger recipes will be selected and announced later this summer. Then the five finalists will become available at Hard Rock Cafe locations globally for all fans to experience for a limited time before one final winner is selected.

“This is such a fun annual event where our chef gets to flex his creativity, and our guests get to try our new burger inspired by the vibrant culture of the Maldives for a limited time,” said Anna Melissa Olay, Manager – Hard Rock Cafe Maldives.

The first Hard Rock Cafe at Old Park Lane in London opened on June 14, 1971. Launching this competition on Founders’ Day celebrates how the brand has evolved over 54 years into an iconic entertainment, hospitality and lifestyle company with more than 300 Hard Rock Cafes and Rock Shops, Hotels, Resorts and Casinos worldwide.

Visit the cafe at The Marina at CROSSROADS Maldives to participate.

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Intercontinental Maldives announces Tom Aikens as culinary star of 2025 festive season

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InterContinental Maldives Maamunagau Resort has announced a festive season residency by one of the world’s most acclaimed culinary talents — Chef Tom Aikens — who will bring his signature two-Michelin-starred brilliance to the Indian Ocean from 26 December 2025 to 6 January 2026.

This exclusive collaboration marks a milestone for the luxury resort as it continues to elevate its gastronomic credentials with globally renowned talent. Supported by the expert team of chefs at the resort, Tom Aikens will take over The Lighthouse, InterContinental Maldives’ signature and iconic overwater restaurant, for a series of fine-dining experiences curated especially for the festive season, alongside masterclasses and a once-in-a-lifetime private yacht dining event.

The guest programme, available to all guests booking for this festive season, includes:

  • 28 & 29 December – Tasting Menu at The Lighthouse crafted by Chef Aikens, showcasing his devotion to seasonality and modern European finesse
  • 29 December – Interactive Cooking Class at The Collective where guests can join Tom for an exclusive hands-on session to learn professional techniques and prepare one of his signature dishes
  • 1 January – Private Yacht Dining Experience available for two guests to welcome the New Year in unforgettable style with an intimate dinner hosted by Tom on the resort’s private yacht, featuring specially curated menus beneath the stars
  • 2 & 3 January – Tasting Menu at The Lighthouse – a brand-new selection for returning guests and new diners
  • 6 January – Island-style Buffet Dinner at Café Umi with Live Stations featuring a special dish created and presented by Tom for the occasion

When asked about the residency, Tom Aikens said: “I am excited to be partnering with InterContinental Maldives for what promises to be one of my most exciting collaborations to date and can’t wait to share some of my signature dishes with guests.

“It’s so important to me that both the staff and guests receive just as much out of this experience as I will. I’m looking forward to working with the talented team there, teaching them new techniques and sharing my preparation methods.

“Cooking and working in such a breathtaking, idyllic Maldivian setting is always going to be an incredible experience, and I have no doubt this will be an unforgettable trip.”

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