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Discover spectacular dining settings with Four Seasons Resorts in Asia
Sip crafted cocktails on a Maldivian sandbank surrounded by turquoise waters, chase the sunset across Chiang Rai’s mountain trails in a refurbished Land Rover, or feast on heritage coastal cuisine at the site of an erstwhile fishing village in Langkawi. Four Seasons Resorts of Asia invites travellers to immerse in storied, stylish drinking-and-dining experiences across eleven distinctive properties, united by their passion for concept-led gastronomy.
Crafted with expertise and delivered with impeccable care, the culinary offerings range from theatrical dining productions pulsing with energy and flair, to serene sojourns that brim with nostalgia and are best savoured slowly. Discover each destination through locally harvested ingredients, trademark kitchen techniques, and carefully guarded recipes that are nearly impossible to find in other restaurants. Also worth noting are the thoughtful menus and soulful culinary activities offered at several of the resorts, designed to enrich body, mind and spirit alike.
“At Four Seasons, we recognise that travel is, at its best, a transformative experience,” says Philipp Blaser, Vice President of Food and Beverage for Four Seasons in Asia Pacific. “The team at each destination provides an intricately imagined culinary dimension, meant to complement the resort’s curation of wellness rituals and cultural activities. We want our guests to connect with the local food culture in myriad ways, from tasting the terroir to experiencing cherished tableside traditions.”
Explore a world of unforgettable flavours with Four Seasons Resorts of Asia.
A Stage for Culinary Extravagance
At Four Seasons Resort Maldives at Kuda Huraa, Baraabaru ignites each evening with legendary dining rituals, from tandoor tapas under the stars to Indian thalis on the torchlit deck. Helmed by Chef Kishan Singh, this lagoon-top restaurant was recently recognised by CNN Travel as one of the Top 10 Finest Tables in the Maldives. Also scoring high on the “wow” index is Ikan Ikan at Four Seasons Resort Langkawi, where Chef Hairullizan Mohdnoor serves up contemporary renditions of heirloom Malaysian recipes. Set on the site of a former anchovy fishing village, the restaurant’s beachfront cabanas are inspired by traditional fish-drying huts and offer uninterrupted views of jewel skies.
On the menu at Four Seasons Resort Koh Samui is Chef Sumalee Khunpet’s #FSMasterDish massaman nua, scented with cardamom and made with slow-cooked Australian wagyu beef cheek. Often called a “revelation” by diners, this particular version of massaman curry can be found only at KOH Thai Kitchen: it is the fragrant centrepiece of a menu filled with rare southern Thai recipes. At Four Seasons Resort Bali at Jimbaran Bay, all eyes are on Sundara’s new high-end barbecue concept, inspired by Jimbaran’s iconic beach BBQs and fiery sunsets. Equipped with Indonesia’s only Kopa Smoke Oven, prized for its smoke and temperature precision, Chef Angga Winarjaya introduces a menu where each dish has an element of roasting, grilling or smoking – including desserts and cocktails!
Dishes bursting with creativity and collaboration await at Four Seasons Resort Maldives at Landaa Giraavaru as part of a unique partnership with two Michelin-starred Italian Chef Gaetano Trovato. Trovato’s à la carte menu at Blu Beach Club marries produce from Tuscany and the Maldives, crafted year-round by the maestro’s on-site protégés – and by Chef Trovato himself during his bi-annual residency periods.
Locally Inspired Beverage Rituals
Telu, the aromatic herb-and-cocktail garden at Four Seasons Resort Bali at Jimbaran Bay, hosts zero-waste bar workshops by Head Bartender Sufian Mahmoud. Inspired by the island’s time-honoured traditions, these interactive sessions focus on combining homegrown produce and sustainable techniques with imaginative flair. Locally rooted cocktails also lead the way at Four Seasons Resort The Nam Hai, Hoi An, situated on Vietnam’s most celebrated beach. Paying homage to bánh mì, the quintessential Vietnamese street food, is signature cocktail Banh My: this liquid version of the flavourful baguette sandwich uses house-made Thit Heo Nuong vodka or char-grilled pork fat-washed vodka as its key ingredient.
As the sun dips westward in the sky, intrepid explorers at Four Seasons Tented Camp Golden Triangle can join one of several beloved sunset rituals – from sundowners atop a fully refurbished Land Rover, to cocktails and canapés at a secret riverside spot. Golden hour is also the highlight at Rhu Bar, the oceanfront lounge at Four Seasons Resort Langkawi. Raise a toast to vivid skies with a G&T, infused with island herbs, spices or blossoms, then sample Head Bartender Anandha Ruben’s classic cocktails brightened with tropical touches.
Nourishment for the Whole Self
In the verdant hills of Ubud, share a rejuvenating picnic on the banks of the fabled Ayung River, which flows alongside Four Seasons Resort Bali at Sayan. Reflecting the region’s pure natural energy, the resort also offers a Sattvic menu: organic ingredients are prepared according to ancient Ayurvedic principles that promote longevity and immunity. Up in the terraced rice fields of Four Seasons Resort Chiang Mai, a Bill Bensley designed firepit is used to craft intuitive cuisine, anchored in primeval wisdom yet presented with modern finesse. From a domestic producer of grass-fed Thai wagyu to organic vegetable farms next door, Chef Liam Nealon sources a majority of his ingredients locally.
Four Seasons Resort The Nam Hai, Hoi An places guests amid seafood markets and lush paddies – the ideal venue to learn the secrets of Vietnamese cuisine, which embodies healthy, seasonal and balanced cooking. On-site gardens supply over 40 types of fruits and vegetables to the Nam Hai Cooking Academy, where classes are taught by Chef Huynh Van Hien, a proud custodian of local culinary traditions. The ocean-to-table experience at Four Seasons Resort Bali at Jimbaran Bay also invites guests to take an active role in procuring their own meal. Hop aboard the jukung-style fishing boat and drop a line with fishermen before returning to the resort for a cooking class, followed by a delicious lunch prepared with the day’s catch.
The bounty of the Andaman Sea sets the stage at Serai, located on the mile-long beach at Four Seasons Resort Langkawi, where diners can savour freshly caught lobster with their toes in the pristine sand. Sourced daily from local fishermen, the Andaman lobsters are grilled to succulence right by the waves. Guided by a resort-wide principle of “Planetary Wellbeing,” Four Seasons Resort Maldives at Landaa Giraavaru offers dining options that focus on balance: guests can book a complimentary dosha reading at AyurMa, the resort’s wellness haven, then choose from uniquely categorised Ayurvedic dishes at all its restaurants.
Once-in-a-Lifetime Dining Experiences
Dramatic backdrops unfold across Asia Pacific, offering Four Seasons guests an astonishing repertoire of private dining venues. Four Seasons Resort Langkawi, where surreal limestone cliffs interlace with tropical greens, plays the perfect host to tailored-for-two epicurean journeys – from enchanting dinners at the aptly named Love Beach, to storybook sunset picnics at a hidden spot along the coast.
Set sail from Four Seasons Resort Maldives at Landaa Giraavaru to a deserted sandbank in UNESCO Biosphere Reserve waters, where a gourmet barbecue is served on a sand-carved candlelit table beneath a blanket of stars. For unmatched privacy, guests can book Four Seasons Private Island Maldives at Voavah, an exclusive-use hideaway offering fully customisable dining for up to 22 guests: think beach picnic breakfasts, poolside banquets, or cocktails and hand-caught sashimi aboard a yacht.
In the stunning wilderness of Four Seasons Tented Camp Golden Triangle, culinary adventures evoke the spirit of 19th century exploration. Let bamboo jungles and birdsong set the tone for thrilling meals, including scenic breakfasts up at Camp Peak and an al fresco dinner under starry skies at the Explorer’s Lodge. The Camp’s two sister properties in Thailand offer distinctly different experiences – from picturesque meals in a Rice Barn overlooking shimmering paddy fields at Four Seasons Resort Chiang Mai, to seats at water’s edge – sunken into the white sandy beach of Four Seasons Resort Koh Samui.
Alila Kothaifaru Maldives has been named Best Resort of the Year at the 2026 AHA Asia Hotel Awards, held at Capella Bangkok in Thailand. The recognition places the resort among leading hospitality properties across Asia, acknowledging its approach to luxury hospitality, guest experiences, design and service.
The award was presented during the 15th edition of the ceremony, which marked a milestone in the programme’s history. Established in 2010 by LIFESTYLE Magazine as the CHA China Hotel Awards, the programme expanded in 2026 to become the AHA Asia Hotel Awards, bringing together hotels and resorts from across the region.
The decision to host the gala in Bangkok for the first time reflected the programme’s broader ambition to recognise achievements in hospitality beyond China. The ceremony brought together hospitality leaders and industry representatives to celebrate achievements in luxury accommodation, resort experiences, design, wellness and service.
Alila Kothaifaru Maldives received the Best Resort of the Year award in recognition of its approach to providing guest experiences that combine contemporary design, personalised service and a connection to the island’s natural surroundings.
“To receive this recognition alongside some of Asia’s most respected hospitality names is a proud moment for all of us at Alila Kothaifaru Maldives,” said Thomas Weber, General Manager.
“Our island has its own character, and we have always believed that the most meaningful experiences come from allowing guests to discover it at their own pace. This award belongs to our team, whose care, dedication and genuine warmth bring that philosophy to life every day. We are equally grateful to our guests for choosing to share their time and special moments with us.”
Located in Raa Atoll, Alila Kothaifaru Maldives features 41 beachfront villas, 36 overwater villas, three two-bedroom beach villas and the Boduge Residence. Each accommodation category includes a private pool, with designs intended to offer privacy while maintaining a connection to the island’s landscape and surrounding Indian Ocean.
The resort offers a range of experiences centred on its location, including guided house reef exploration with marine experts, underwater activities and opportunities to learn about Maldivian traditions through cultural programmes.
Its dining experiences include seafood and international cuisine, as well as private dining arrangements on The Shack, a secluded sand cay. Spa Alila offers treatments and wellness programmes designed around relaxation and wellbeing.
“An award such as this reflects the dedication of many people working together, often through the smallest details that guests may never see,” said Jamal Ahmed, Resort Manager.
“We take great pride in creating an atmosphere where service feels personal and unforced, and where every guest feels genuinely welcomed. It is especially rewarding to see the efforts of our colleagues recognised on a regional stage.”
The latest recognition follows another achievement for Alila Kothaifaru Maldives in 2026, when the resort received the Tripadvisor Travellers’ Choice Award. The accolade places the property among the top 10 per cent of hotels worldwide based on traveller reviews and ratings.
The two awards recognise the resort’s performance from both industry and guest perspectives, reflecting its focus on service standards, guest satisfaction and experiences connected to the Maldivian environment.
Alila Kothaifaru Maldives continues to focus on delivering personalised hospitality, maintaining service standards and developing experiences that allow guests to explore the natural and cultural attractions of the Maldives.
Barceló Nasandhura Malé has announced an exclusive two-night gastronomic pop-up collaboration featuring the celebrated flavours of Ministry of Crab at B.Heaven Rooftop on 13 and 14 November 2026.
Created by internationally acclaimed chef-restaurateur Dharshan Munidasa, Ministry of Crab is a distinguished fixture on Asia’s 50 Best Restaurants list. Known also for Carne Diem Grill at Crossroads Maldives, the country’s only restaurant featured in 50 Best Discovery this year, Chef Dharshan’s culinary philosophy will be brought to life in Malé through an extraordinary showcase of iconic Sri Lankan mud crab and freshwater prawn specialities.
Hosted against the panoramic ocean backdrop of B.Heaven Rooftop, this landmark commercial engagement brings Ministry of Crab’s world-renowned culinary philosophy to the Maldivian capital. Built on a foundation that prioritizes ingredient freshness above all else, Ministry of Crab operates under a strict “no-freezer” policy. The event will feature export-quality Sri Lankan mud crabs and majestic freshwater prawns flown in fresh for the two-day dining showcase.
“We are delighted to bring the iconic flavours to Barceló Nasandhura Malé this November,” said Enric Reina, Hotel Manager at Barceló Nasandhura Malé. “This partnership marks a significant milestone for both our hotel and the capital’s dining scene as we elevate the local epicurean landscape, offering our resident guests and Malé’s culinary connoisseurs a rare opportunity to experience award-winning gastronomy.”
Chef Dharshan Munidasa commented on the collaboration: “Maldives holds a special place in the regional food landscape, surrounded by the same pristine Indian Ocean waters that inspire much of my culinary work. Partnering with Barceló Nasandhura allows us to showcase our iconic Ministry of Crab signature dishes—from our Garlic Chili Crab to our hand-crushed Pepper Crab—alongside exclusive preparations crafted specifically for B.Heaven Rooftop.”
Over the course of this limited two-day engagement, guests will indulge in a curated menu highlighting Ministry of Crab’s flagship preparations.
Kuda Villingili Resort Maldives has been included in the 2026 selection of the MICHELIN Guide, recognising the independently owned Maldivian resort for its hospitality, facilities and guest experiences.
The MICHELIN Guide’s hotel selection features properties from around the world, assessed against five criteria: connection to the destination, architecture and design, quality and consistency of service, authenticity and character, and value for the experience offered.
Located in North Malé Atoll, approximately 30 minutes by speedboat from Velana International Airport, Kuda Villingili features 75 villas, including 36 overwater villas, each equipped with a private pool. The resort caters to couples, families and groups of friends, offering accommodation and facilities designed to accommodate different guest preferences.
The resort offers eight dining experiences, an overwater spa, a 150-metre swimming pool, and a range of sports and wellness facilities. Its location near Chickens Break, one of the Maldives’ established surfing destinations, provides guests with access to surfing activities alongside other water-based experiences.
Kuda Villingili has also received Green Globe certification for the third consecutive year, reflecting its efforts in environmental sustainability and community engagement.
“Being selected for the MICHELIN Guide is a meaningful recognition for Kuda Villingili and, above all, for our team. Every day, our ambassadors bring warmth, care and individuality to the guest experience. This recognition reflects the passion behind what we have created together and encourages us to continue evolving while remaining true to who we are,” said Amjad Thaufeeg, Commercial Director of Kuda Villingili Resort Maldives.
The resort’s hospitality concept focuses on providing guests with flexibility to personalise their stays through activities including surfing, wellness, dining and family experiences, as well as opportunities for relaxation.
The inclusion in the MICHELIN Guide’s 2026 hotel selection represents another development for Kuda Villingili as it continues to position itself within the Maldives’ luxury hospitality sector under its brand philosophy, Time and Space Redefined.
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