Cooking
Soneva Jani unveils new seasonal menu at Overseas by Mathias Dahlgren
Soneva Jani, the iconic over-water resort in the Maldives’ Noonu Atoll, has introduced a new seasonal menu at Overseas by Mathias Dahlgren.
The dining destination, which takes its name from its spectacular location in the Soneva Jani lagoon, celebrates the best of local ingredients – from seafood caught sustainably in nearby waters, to fruit and vegetables grown in the resort’s own organic gardens.
With its laid-back ambiance and remarkable ocean views, the restaurant offers a fun, casual dining experience for guests with an emphasis on high-quality cuisine and service.
One of Sweden’s most decorated chefs, Mathias Dahlgren’s menu focuses on modern pescatarian, vegetarian and plant-based dishes, with single plates, sharing platters and a Chef’s Choice menu served for lunch and dinner. More than half of the new menu was developed especially for Overseas, inspired by the abundance of exquisite locally sourced produce.
Highlights from the à la carte menu showcase Chef Dahlgren’s food philosophy, which he calls ‘natural cuisine’, where ‘fun dining is the new fine dining’.
With an incredible depth of flavour, a sharing plate of deep-fried corn is served with tarragon mayonnaise, smoked bell pepper powder and garlic oil.
The avocado toast, set to become a signature classic, is served with leaves, herbs, sprouts and flowers from the Soneva Jani gardens, flavoured with lime, jalapeno and sea salt.
A meltingly tender yellowfin tuna carpaccio is brushed with a piquant wasabi emulsion and served with cress, lemon skin and white onion.
Sides include deep-fried Brussels sprouts dressed with aromatic coriander and chilli, and mashed green peas, with chilli, brown butter, mint and black pepper.
The delectable choice of desserts includes a tempting cherry sorbet, teamed with fizz and freshly picked oxalis, and ice cream made from local coconuts, served in its shell with toasted coconut flakes.
With three savoury dishes, accompanied by one side and followed by dessert, the Chef’s Choice is a delicious way to experience Mathias Dahlgren’s culinary vision which lets the ingredients shine.
This tasting menu changes on a daily basis to reflect the very best produce sourced that day.
Running two acclaimed restaurants in his native Stockholm – the award-winning Matbaren and the vegetarian eatery Rutabaga – as well as the Green Rabbit rye bread bakery, and author of numerous best-selling cookbooks, Chef Dahlgren is considered one of Sweden’s finest chefs.
He is still Sweden’s only chef to have won the prestigious Bocuse d’Or, and has been named ‘Chef of Chefs’ eight times to date by the country’s top critics.
“I’m really inspired for a new season of cooking at Soneva Jani here in the beautiful Maldives,” says Mathias Dahlgren.
“Our concept of local greens and regional seafood remains the same, but this year we have incorporated more à la carte dishes and more flexibility into the menu for diners.”
Overseas by Mathias Dahlgren launched in 2020 as part of the new Soneva Jani Chapter Two. This exciting new era for the resort includes luxurious new Water Reserves and island villas, three innovative dining concepts and ‘Soneva Unlimited’, an indulgent new way to experience all that Soneva Jani has to offer.
Inspired by the Sanskrit word for ‘wisdom’, Soneva Jani is located on the island of Medhufaru in the Maldives’ Noonu Atoll.
Found within a 5.6-kilometre lagoon, it is one of the world’s lowest-density resorts, with uninterrupted ocean views in all directions. It is just a 15-minute complimentary speedboat journey from the nearby Maafaru International Airport, or 35 minutes by seaplane from Malé.
The resort has 51 over-water and three island villas, split between Chapter One, Soneva Jani’s original, iconic offering, and the newly launched Chapter Two.
In Chapter One, the Water Retreats range from one to four bedrooms, with large terraces, private pools and open-air bathrooms, with most featuring water slides straight into the lagoon. On the island, a Two Bedroom Crusoe Residence is a beachside hideaway, with a private pool and spacious open-plan living areas.
In Chapter Two, the Water Reserves offer even more space, luxury and privacy, while the vast three- and four-bedroom Island Reserves have extensive indoor and outdoor living spaces, private spa facilities and rainforest gardens.
All Soneva Jani villas come with a Barefoot Butler, offering a personalised service 24/7.
Every guest staying in a Chapter Two overwater or island villa will also benefit from Soneva Unlimited, an indulgent new offering that enables them to experience every facet of the resort within the price of their stay – including unlimited dining and drinks, limitless experiences, unlimited wellness therapies and more.
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 over-water silent Cinema Paradiso, using Bose headphones so as not to disturb the nearby nesting turtles. They can join the resident Marine Biologist to plant corals, spot dolphins on a sunset cruise, have a sunrise breakfast on a deserted beach, or explore the atoll’s best reefs with experienced dive masters.
Soneva Jani’s main guest facilities are located at The Gathering, a three-storey structure at the heart of the Chapter One jetty, including the Soneva Spa, library, retail area and Wine Cellar.
Eleven dining concepts, both at The Gathering and around the island, 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 indulge at the complimentary chocolate, ice cream and cheese and charcuterie parlours.
A haven for families, there is an ever-changing weekly programme of activities and experiences to keep children of all ages entertained. 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.
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.
V Villas Maldives at Mirihi – MGallery Collection will host Executive Chef Pisut ‘Nong’ Nahan and Lead Mixologist Mongkol ‘Lek’ Saengchud from V Villas Phuket – MGallery Collection for a Thai culinary pop-up on 10 and 11 October 2026.
Titled ‘From the Andaman to the Indian Ocean’, the collaboration will bring together the culinary identities of the two destinations through contemporary Thai cuisine, cocktails and island dining experiences.
Over two evenings, guests will be able to take part in Cocktail & Dine at Muraka and a Sundowner & Beach Dinner at AKOYA Sea Lounge.
Chef Nong will showcase his ‘Thai with a modern twist’ approach, combining regional Thai flavours, seasonal ingredients and traditional techniques with contemporary presentation. The menu has been designed as a culinary journey between Thailand and the Maldives, drawing inspiration from the Andaman Sea and the waters surrounding Mirihi.
Khun Lek will complement the dining experience with cocktails inspired by place, storytelling and balance. His ‘triangle’ method combines sweetness for relaxation, sourness for freshness and bitterness for depth, with each drink centred around an umami element.
The collaboration will feature dishes and cocktails developed specifically for the event. Menu concepts include Royal Massaman Croquette, Siam Betel Crab and Ocean Tuna Crudo, while featured drinks will include the Mirihi Martini, Muraka Whisper and Tropical Terroir.
The pop-up forms part of the shared approach of V Villas Maldives at Mirihi and V Villas Phuket, as well as MGallery Collection’s focus on experience-led hospitality and storytelling.
Further details on timings, menus and reservations will be announced by the resort. Availability for the two-night event will be limited.
Building on the success of its inaugural Masters of Food & Wine event held in July 2026, Park Hyatt Maldives Hadahaa unveils the Masters of Food & Wine Series, a season-long celebration of world-class gastronomy that will welcome six internationally acclaimed MICHELIN-starred chefs to Our Living Island from October 2026 through April 2027.
More than a collection of guest chef dinners, the series is conceived as a culinary journey through the celebrations and rhythms of the season, where each chapter is inspired by a meaningful moment of the year, from Chinese Golden Week and the festive season to New Year celebrations and Easter by the sea.
For one exceptional season, guests will embark on six exclusive culinary chapters, each led by a distinguished chef making a rare appearance in the Maldives. From Cantonese mastery and Tuscan traditions to contemporary European innovation and French artistry, every experience offers a unique expression of culture, craftsmanship and culinary excellence.
Set against the pristine natural surroundings of Hadahaa, each chef will present a bespoke dining experience inspired by their culinary heritage while drawing from the rich bounty of the Maldives, creating a dialogue between world-class gastronomy and the extraordinary ecosystem that defines Our Living Island.
“The Masters of Food & Wine Series reflects our commitment to creating meaningful experiences that connect guests with culture, craftsmanship and nature. Following the remarkable success of our inaugural event, we are delighted to evolve the concept into a season-long journey that brings some of the world’s most celebrated culinary talents to Hadahaa,” said Anshul Sharma, General Manager of Park Hyatt Maldives Hadahaa.
A Culinary Journey Through the Seasons
For the first time in the Maldives, six celebrated chefs from across Europe and Asia will make their first appearance in the Maldives at Park Hyatt Maldives Hadahaa, each bringing a distinctive culinary perspective shaped by their heritage, expertise and passion. Together, they will create an extraordinary season celebrating culture, craftsmanship and the world’s most treasured ingredient: nature.
ONE SHARED PHILOSOPHY
Inspired by Nature. Driven by Passion.
Though their journeys span different continents, cultures and culinary traditions, all six chefs share a common philosophy.
A belief that exceptional cuisine begins with exceptional ingredients. Throughout the season, each chef will draw inspiration from the natural bounty surrounding Hadahaa, incorporating local seafood, seasonal ingredients and the flavors of the Indian Ocean into their own unique culinary expressions.
Chapter I
Golden Week | A Celebration of Prosperity, Family and Culinary Heritage
Executive Chef Ku Chi Fai
2 & 5 October 2026
The journey begins during Chinese Golden Week with Executive Chef Ku Chi Fai, founder of MICHELIN-starred Beijing Kitchen and one of the region’s most respected masters of Cantonese cuisine. With more than four decades of culinary experience, he has led Beijing Kitchen to earn seven consecutive MICHELIN Stars and eight consecutive Black Pearl One-Diamond Awards, establishing the restaurant among China’s most distinguished culinary destinations.
Chapter II
The Festive Spirit of Tuscany, Inspired by Nature
Executive Chef Andrea Mattei
14 & 18 December 2026
As the festive season arrives on Our Living Island, Executive Chef Andrea Mattei brings the warmth and traditions of Tuscany to the Maldives. Recognised with a MICHELIN Green Star for Sustainable Gastronomy, his cuisine celebrates seasonality, responsible sourcing and a deep respect for nature, creating a festive experience that reflects the values shared by both Tuscany and Hadahaa.
Chapter III
New Year, New Perspectives
Executive Chef Ruben Christiaens
6 & 10 January 2027
The New Year begins with Executive Chef Ruben Christiaens of La Villa Lorraine, whose contemporary European cuisine is shaped by experience in some of the world’s most renowned kitchens, including Eleven Madison Park in New York. Recipient of the MICHELIN Young Chef Award 2022, Executive Chef Christiaens brings a fresh and creative perspective that celebrates discovery, innovation and new beginnings.
Chapter IV
A Celebration of Innovation and Creativity
Executive Chef Michael Dyllong
23 & 26 January 2027
Representing a new generation of culinary excellence, Executive Chef Michael Dyllong of MICHELIN-starred The Stage is renowned for his technical mastery, creativity and contemporary approach to European gastronomy. Recognized as one of Germany’s youngest MICHELIN-starred chefs, he brings a dynamic culinary vision to Hadahaa.
Chapter V
Easter by the Sea: A Celebration of Togetherness and Renewal
Executive Chef Richard Gabriel Toix
26 & 29 March 2027
As Easter arrives, the journey continues with Executive Chef Richard Gabriel Toix of MICHELIN-starred Le Charlie in Corsica. Combining the precision of French technique with influences gathered throughout a career spanning France and Asia, Executive Chef Toix presents a refined culinary experience inspired by the Mediterranean spirit of sharing, discovery and connection.
Chapter VI
The Art of French Gastronomy, Inspired by Our Living Island
Group Chef David Hemmerlé
5 & 8 April 2027
The season concludes with Group Chef David Hemmerlé, whose distinguished international career spans France, Brazil, Russia, the United Arab Emirates and the United Kingdom. Guided by classical French techniques and decades of culinary excellence, Group Chef Hemmerlé will present a grand finale celebrating craftsmanship, gastronomy and the natural beauty of Our Living Island.
At Park Hyatt Maldives Hadahaa, nature is more than a setting. It is the inspiration behind every experience, every flavor and every memorable moment shared around the table. While each visiting chef arrives with extraordinary achievements and international acclaim, what truly unites them is a shared passion for craftsmanship, nature and exceptional ingredients. The Masters of Food & Wine Series celebrates not only culinary excellence, but also the meaningful connections and unforgettable experiences that food and hospitality create.
For reservations and further information, please call +960 682 1234, email maldives.parkhadahaa@hyatt.com or visit www.parkhyattmaldives.com.
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