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Anantara Kihavah Maldives Villas unveils expansive private pool residences collection
Setting a new precedent in naturally inspired design and luxurious living in the greatest aquatic paradise on earth, Anantara Kihavah Maldives Villas has launched its collection of the largest private pool residences in the world with the renovation completion of the resort’s two-bedroom over water pool residences.
A multi-million-dollar project which started in 2020 with the redesign of its four-,three- and two- bedroom beach pool residences, this exclusive collection of Maldivian accommodation experiences, comprising of seven, is the pinnacle of palatial seclusion, ideally suited for multi-generational vacations and larger group travel.
Inspired by the natural beauty of the island encircled by a pure white shoreline, the renovation of the residences saw a careful preservation of the element of space while marrying a light and airy interior refit with smart technology home comforts. Thus, creating a balance between an utterly brand-new look and maintaining a welcoming familiarity which repeat guests have come to expect in the resort’s 10th year of service excellence.
Two-Bedroom Overwater Pool Residences
Perched over a crystal-calm lagoon and offering commanding views of the Indian Ocean, both units of Anantara Kihavah’s Two-Bedroom Over Water Pool Residence were completed in early 2021.
The quintessential Maldivian experience, these over water retreats generously spaced at 1,500 sqm, feature floor-to-ceiling windows across its entirety, guaranteeing vast views of shades of blue.
Outfitted with a professional working kitchen in the living and dining room, each ensuite bedroom at either end features ample individual outdoor living space, whilst the infinity pool and shaded outdoor dining salais the ideal hangout for shared leisure activities with family or friends.
With fitness and wellness being a bigger focus than ever in the modern-day traveller’s needs, the redesign of these residences saw the addition of a gym fully equipped with the latest in TechnoGym machinery, and a couple’s spa treatment room.
Both rooms are fitted with retractable blinds, allowing for ample sunlight by day and unfiltered stargazing at night.
While relaxing with a signature Anantara Spa massage, a peek into the marine life in abundance just beneath the residence, is made possible with the strategic placement of glass panels underneath plush spa treatment beds.
Glass-bottomed whirlpool bathtubs have also been fitted in each bathroom, providing therapeutic massages and astounding underwater views even during bath time.
Staying true to the heritage of the Maldives, each residence features Kajanthatched palm roofs and Balau hardwood flooring spanning the entire length of its expansive outdoor deck, accompanied by netted hammocks suspended over water.
Tiled in natural Sukabumhi stone, the infinity pool presents an ever-shifting overtone of green and blue with each movement of the sun, mirroring the hues of its turquoise-coloured surroundings.
Four, Three-, Two-Bedroom Beach Pool Residences
At a commanding 2,000 sqm, the crown jewel in this collection is the Four-Bedroom Beach Pool Residence.
A connecting door set at the end of a lush garden pathway, adjoins a standalone villa fitted with its own ensuite, infinity pool and dining pavilion, with the main wing of the residence.
A capacious layout smartly optimised for creating shared memories or moments of solitude, this four-bedroom sanctuary comfortably accommodates up to eight adults and four children, or 12 adults.
In testament to the premise of luxury at its most spacious, the collection’s remaining beachfront hideaways start from 1,330 sqm for the two-bedroom option to 1,770 sqm for the three-bedroom residence.
Cradled by lush foliage and bright bougainvillea accents, occasional sights of coconut trees jutting through floors or ceilings is testament to the resort’s commitment toward preserving the natural beauty of the island, while optimising each residence’s space.
Like the over water pool residences, each beachfront residence’s architecture reflects Kajanpalm roofs and Balau decks.
The newly extended swimming pools, measuring 20 metres x 6 metres for the four-bedroom retreat and 16 metres x 6 metres for the two- and three- bedroom residences, are now fitted with massage jets, while an outdoor Sala Thai provides shaded relief for lounging and dining.
The simple yet elegant façade belies the intricate redesign within.
A light neutral palette uplifts a previously dark wood scheme, presenting an atmosphere that is at once comfortable and relaxed, yet modern and luxurious.
Rattan details, woven straw carpets, Maldivian motifs and teak wood furniture further accents the distinctively tropical vibe of each room. Floor-to-ceiling doors of the main living and dining area effortlessly slides open for sweeping views of the tropics.
Further embodying island living at its most luxurious, a water feature wall designed to mimic that of a real waterfall, is the highlight in each revamped bathroom newly fitted with intelligent toilet technology.
Wellbeing and fitness are also not forgotten – with each residence outfitted with its own private double-bed spa treatment room and gym featuring a complete range of fitness equipment.
With a dedicated Villa Host to attend to every need, and a Wine Sommelier, Personal Chef and Baby-Sitting service on request, a stay in one of these residences is a promise of a truly private escape.
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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