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St. Regis Maldives launches exciting new guest chef series
Luxury resorts in the Maldives come a dime a dozen, where dazzling turquoise lagoons, plush overwater villas, and first-rate hospitality are baseline expectations. Where these five-star escapes differ, though, is the food. Since its 2016 opening, The St. Regis Maldives Vommuli Resort set itself apart as a culinary tour de force with its selection of six gourmet, globally inspired restaurants and splashy wine cellar degustation menus. Now with a new guest chef series, foodie travelers have another delicious reason to book their next Maldivian getaway.
The resort’s rotating guest chef series rolled out in late 2021 and will continue through 2022, attracting a global roster of exceptional chefs to the five-star getaway two days per month. Early December, for instance, saw acclaimed chef Prateek Sadhu transfer his brilliant cooking techniques from his lauded Mumbai restaurant Masque to the Maldivian coastline with special dinners and intimate cooking classes. Previous headliners include chef Dharshan Munidasa, the maestro behind Sri Lanka’s world-famous Ministry of Crab, and Valencian-based chef Eduaro Torres of Molino Roca, with the 2022 line-up soon to be announced. Even if you miss out on the special guest chef dates, the resort’s bevy of restaurants and special dining experiences will still sate your gourmet appetite.
The St. Regis Maldives’ centrepiece restaurant is Alba, where a decadent buffet breakfast is served (if you’re not having breakfast in your own swish pool villa) as well as international choices for lunch and Italian for dinner. On an agreeable morning, guests enter the elegant, airy space to choose from a lavish buffet spread — from fresh dim sum and South Asian delicacies to continental bits — before settling onto beachfront tables on the sand. The breakfast à la carte menu is excellent, too, featuring sweet and savoury favourite waffle and duck leg confit and Maldivian-inspired omelets.
Tucked underneath Alba is the resort’s gastro magnum opus: Decanter, a subterranean wine cellar hosting multi-course degustations with wine pairings to a lucky few. It’s the experience to book well in advance for the chance to have executive chef Pedro Samper and Maldivian wine sommelier Ahmed Athif personally guide you through a memorable evening of food (think caviar-topped reef lobster poached in butter) and wine (a selection of vintages sourced from the resort’s 2,000-plus bottle collection).
On the opposite end of the spectrum is Crust & Craft, the designated “beach shack” pizzeria, the resort’s most casual and cost-friendly restaurant. Fresh-from-the-oven pizzas with toppings ranging from parma ham and organic basil to Maldivian smoked tuna are served here, as well as tacos, assorted bruschetta, and burgers (including the must-try Maldivian lobster burger).
Orientale, the resort’s dinner-only Asian dining space, recently removed Indian cuisine from the menu to focus on Chinese and Japanese flavors. Under its sleek open-air terrace, you’ll now find delectable sushi rolls, Wagyu beef dishes, and other souped-up classics on the Japanese list, while the Chinese menu features dim sum (some topped with caviar) and wok-fried varieties such as lobster and fiery Sichuan chicken. The special beachside Orientale Express offering takes things up a notch with an exclusive five-course Chinese omakase dinner.
For the cocktail lovers, there are few more striking places in the Maldives to enjoy a sundowner than at Whale Bar. The aptly named overwater lounge resembles a curvaceous whale shark; a pyrographic mural by artist Maya Burman depicting coral and sea life adorns the “belly” (ceiling) of the space. It’s a plum spot to try St. Regis Maldives’s flagship cocktail, the Island Mary — a localised answer to the Bloody Mary — prepared tableside and served inside a seashell.
Cargo provides a marked change of scenery from the beachfront restaurants, plopped within the island’s jungle landscape and perfect for starry nights. The shipping-container-turned-food-kiosk serves Middle Eastern staples such as hummus (their signature), falafel, and mouth-watering lamb dishes.
With its bevy of restaurants, cracking wine collection, new guest chef series, and a lengthy list of private dining experiences in special locations (from sandbank picnics to jungle cinema screenings for two), The St. Regis Maldives is your gourmet fix in the middle of the Indian Ocean — be sure to pack your appetite.
Featured
Sun Siyam Olhuveli launches Coral Frame Adoption programme on Earth Day
To mark Earth Day, Sun Siyam Olhuveli, part of the Lifestyle Collection within the House of Siyam, launched its new marine conservation initiative, the Adopt A Coral Frame experience, during a morning event held on 22 April at Milano Beach on Dream Island.
The initiative forms part of the resort’s wider marine conservation efforts and is designed to give guests a direct way to engage with coral restoration while supporting the protection of the surrounding reef ecosystem.
During the launch, guests were introduced to the coral restoration process through a hands-on experience that explained how new coral growth can be supported through frame-based planting. Under the programme, guests are invited to select and adopt a coral frame, attach healthy coral fragments to it, and take part in placing it within the lagoon to help form a new reef structure.
The process begins with the collection of healthy coral fragments under the guidance of the resort’s marine biologist. These fragments are then secured to specially designed coral frames and placed in selected areas within the resort’s coral garden, where conditions are intended to support growth and marine biodiversity. Guests who adopt a frame will also receive updates on its progress, including photographs shared every six months.
The resort said the programme is intended to make coral conservation more accessible to guests while also highlighting the role of reefs in supporting marine life, protecting coastlines and maintaining ocean ecosystems.
Chaminda Upul, Group Sustainability Manager for Sun Siyam, said the initiative was designed to give guests an opportunity to contribute in a direct way.
“Earth Day is a reminder that even the smallest actions can shape something far greater,” he said. “With Adopt-A-Coral Frame, we wanted to create an experience where our guests can leave a positive mark on the ocean. It’s simple, it’s meaningful, and it stays with you.”
Hassan Adil, General Manager of Sun Siyam Olhuveli, said the resort wanted to create an experience that combines guest participation with long-term environmental value.
“At Olhuveli, we believe the best experiences are the ones that stay with you long after you leave. Adopt-A-Coral is our way of inviting guests to be part of something lasting, while caring for the natural beauty that makes this place so special,” he said.
Part of the proceeds from each coral adoption will go towards Sun Siyam Care, the group’s sustainability platform, supporting marine conservation and reef restoration efforts.
Through the launch of Adopt A Coral Frame, Sun Siyam Olhuveli is combining guest experience with reef restoration, reflecting a wider focus on environmental engagement within its island operations.
Featured
Atmosphere Core reports progress on energy, waste and coral restoration
Atmosphere Core has released its latest sustainability report, the Core Impact Report 2025, outlining progress across its Maldives operations in areas including energy use, waste management, marine conservation and community engagement.
Published on Earth Day 2026, the report sets out the company’s efforts to integrate sustainability into day-to-day operations and longer-term planning, at a time when tourism businesses face increasing pressure to demonstrate measurable environmental and social performance.
According to the report, Atmosphere Core generated 7.9 million kilowatt-hours of solar power over the past year, with renewable energy accounting for 13 per cent of its total energy demand. The company also reported that waste-to-value systems, including the conversion of 140 tonnes of organic waste into biogas energy, contributed to savings of more than 2.1 million litres of diesel and helped avoid over 5,700 tonnes of carbon emissions.
The report also details progress in reducing single-use plastics across Atmosphere Core’s portfolio of nine resorts. To date, the company said it has eliminated more than 2.1 million plastic bottles and 1.48 million plastic straws. These measures are supported by a centralised sourcing model aimed at improving operational efficiency and reducing waste across the supply chain.
Marine conservation remains a central part of the company’s sustainability programme. According to the report, more than 16,600 coral fragments have been planted across 360 reef frames as part of restoration efforts intended to support reef regeneration around its resorts.
The report also highlights the work of the Atmosphere Foundation, the company’s non-profit corporate social responsibility arm, which is currently supporting 26 projects focused on education, livelihoods and community resilience. Among these is a bamboo-planting initiative that has established more than 3,700 plants across 45 locations in the Maldives.
Atmosphere Core said sustainability is embedded across the business rather than treated as a separate initiative, reflecting a broader shift in the hospitality sector towards operational accountability and measurable outcomes.
Commenting on the report, Salil Panigrahi, Co-Founder and Managing Director of Atmosphere Core, said: “At Atmosphere Core, sustainability is not a parallel initiative; it is fundamental to how we operate and grow. The Core Impact Report reflects our commitment to moving beyond reducing impact to creating lasting value for our communities and ecosystems.”
“As we look ahead, our focus remains on scaling these efforts in a meaningful way, ensuring that each of our resorts contributes to a more resilient and regenerative future,” he added.
Through the report, Atmosphere Core is positioning its sustainability strategy around data-led progress in environmental management and community engagement, while aligning its operations with wider industry expectations on climate and destination stewardship.
Action
SO/ Maldives introduces ‘Fight Fit’ wellness activation
On Saturday, 25 April 2026, SO/ Maldives will stage its “Fight Fit” island activation as part of the resort’s ongoing 120 Days Fitness Challenge, bringing together fitness, wellness and local collaboration in a resort-wide programme.
Developed in partnership with Fight Soul Maldives, a local fitness collective focused on combat sports, the activation is designed to offer guests both participation and live viewing experiences while also bringing a local element into the resort’s wellness programming.
A key part of the activation is the Muay Thai Guest Workshop, where guests will have the opportunity to train with fighters from Fight Soul Maldives. Open to different fitness levels, the sessions will introduce the basics of Muay Thai through drills, technique-based training and group activity.
The programme will extend across the island through a series of activities including sunrise yoga, beach combat training, aqua yoga accompanied by DJ music, and sunset fight showcases. According to the resort, the aim is to combine physical activity with the island setting through a range of structured wellness experiences.
The activation will also include a healthy menu developed to support fitness and balanced living, in line with the resort’s wider wellness focus.
Guests will also be invited to take part in a skincare workshop and ritual linked to the launch of products from Comfort Zone. The experience will introduce skincare practices based on science and sustainability as part of the broader wellness programme.
In the evening, the programme will continue with foam parties, fire dance performances, and live Muay Thai and kickboxing exhibitions featuring athletes from Fight Soul Maldives.
Through “Fight Fit”, SO/ Maldives is presenting a wellness-led island activation that combines fitness, lifestyle programming and collaboration with local talent.
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