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.

Finolhu, a Seaside Collection Resort, will welcome the renowned Château Palmer to its island shores on 25 October 2026 for an exclusive wine dinner, bringing together exceptional Bordeaux wines, thoughtfully crafted cuisine and the relaxed elegance of the Maldives.

For this special evening, Finolhu will be joined by Monsieur Charles Sichel, representing a family whose connection with Château Palmer dates back to 1938. The Sichel family remains one of the families behind the celebrated Margaux estate today, continuing a relationship spanning generations.

Set within the Margaux appellation of Bordeaux, Château Palmer is recognised for a distinctive style shaped by its terroir. Its Grand Vin brings together Cabernet Sauvignon and Merlot with a touch of Petit Verdot, producing wines characterised by finesse, elegance and an aromatic expression of flowers, fruit and spice. The estate’s wines are matured for more than 20 months before revealing their full expression.

The Château Palmer Wine Dinner at Finolhu will take guests on a journey through a curated selection of wines from the estate, each thoughtfully paired with a specially created menu from Finolhu’s culinary team. Throughout the evening, Monsieur Charles Sichel will share insights into the heritage, terroir and craftsmanship behind Château Palmer, offering guests a more personal perspective on the wines in their glasses.

The dinner forms part of Finolhu’s evolving calendar of culinary experiences, bringing distinctive producers and personalities from the international world of food and wine to Baa Atoll. From the wine selection to each accompanying dish, the evening will celebrate the relationship between cuisine and wine while retaining the relaxed, experiential character that defines dining at Finolhu.

The event follows Finolhu’s recent recognition as one of the Best Culinary Resorts at the Travel Trade Maldives (TTM) Awards 2026, an accolade celebrating the creativity and dedication behind the resort’s food and beverage experiences. Gastronomy is an integral part of the Finolhu experience, with thoughtfully developed menus, international influences and distinctive settings coming together to create memorable moments around the table.

The Château Palmer Wine Dinner continues this culinary story, following a series of wine-led experiences at the resort and further strengthening Finolhu’s focus on creating dining occasions that extend beyond the plate. Most recently, the resort welcomed Sato Wines from Central Otago for a series of intimate dinners, including an evening at the iconic Crab Shack.

Sunny Chuang, Director of Food & Beverage, said: “We are delighted to welcome Monsieur Charles Sichel and Château Palmer to Finolhu for what promises to be a very special evening. Our approach to dining has always been about creating experiences that bring together exceptional flavours, inspiring stories and memorable settings. To share the heritage and wines of Château Palmer with our guests in Baa Atoll is a wonderful continuation of that journey.”

Guests attending the dinner can look forward to an intimate evening of fine wine, considered pairings and conversation, bringing the character of Margaux to the shores of the Maldives.

For more information and reservations, visit finolhu.com.