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Local chefs shine at Hotel Asia Culinary Challenge

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Winners of the culinary challenge of the Hotel Asia exhibition have been selected.

After a gap of two years due to the Covid-19 pandemic, the largest trade show in the South Asian region that brings together suppliers and businesses in the hospitality industry was once again held at Dharubaaruge from 10-12 October. The Hotel Asia Maldives Culinary Challenge, a cooking competition held as a part of the exhibition, began a day earlier.

Best Buy Maldives (BBM), which imports and sells some of the world’s leading brands, is the main sponsor of the event.

One of the objectives of the exhibition was to develop world-class chefs. More than 500 chefs competed across 20 categories in this year’s cooking competition.

In each category, the first, second and third runners-up were given cash prizes, while the cash prize for the main award categories was higher. The ‘Most Outstanding Chef’ got a cash prize as well as two way tickets to Singapore.

As many as 13 local chefs have bagged titles in various categories by competing in 20 categories of the Hotel Asia Culinary Challenge. Local chefs won the top spot in five of these categories.

Main awards:

  • Best Artist – Bandos Maldives’ Chef KJL Priyankara/Sri Lanka
  • Most Promising Young Maldivian Chef – Chef Ismail Thahuseen of Huvafen Fushi Maldives Resort
  • Top Maldivian Chef, ‘BBM Chairman’s Trophy’ – Four Seasons Resort Maldives at Landaa Giraavaru’s Chef Ahmed Mazim
  • Most Outstanding Pastry Chef – Dhigali Maldives’ Chef Manju Manaram
  • Most Outstanding Chef – Four Seasons Resort Maldives at Landaa Giraavaru’s Chef Ahmed Mazim
  • Best Culinary Establishment, ‘Alan Palmers Challenge Trophy’ – Baros Maldives
Chef Mazim. (Photo/Hotel Asia)

A BBM official said that the company has always strived to promote chefs, with endeavours to provide opportunities for them through various international platforms. The official said BBM pays special attention to local chefs.

Ahmed Mazim of Four Seasons Landaa Giraavaru, the best chef of the culinary challenge and winner of the debut ‘Top Maldivian Chef – BBM Chairman’s Trophy’, thanked BBM for giving him such an opportunity.

“I would like to acknowledge the support that BBM gives the younger generation. I am thankful for the opportunity to perform on international platforms,” he said.

Chef Mazim. (Photo/Hotel Asia)

Mazim thanked the culinary teams of Four Seasons Landaa Giraavaru and Kudahura and his family for their support in his success.

Adil, executive chef at Salt Cafe in capital Male, expressed his special gratitude to the company for organising a major competition like the Hotel Asia Culinary Challenge. Salt Cafe chefs bagged the top spot in two categories of the competition.

“BBM, especially in this field, has been contributing a lot, doing different things in different ways,” he said.

This year’s Culinary Challenge has been endorsed by the Chefs Guild of Maldives. The competition has already been endorsed by World Chefs.

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Ifuru Island Maldives’ Social House introduces authentic Indian Thali experience

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Ifuru Island Maldives has unveiled its newest culinary journey: the Indian Thali at Social House. This signature dining experience pays homage to the vibrant flavours, diversity, and cultural warmth of Indian cuisine, reimagined in the heart of the Maldives.

Inspired by Ayurveda’s Six Taste Theory, the Indian Thali is designed to provide a perfectly balanced meal that nourishes both body and soul. Guests can savour an array of authentic dishes that reflect India’s culinary soul, presented with the modern flair and island elegance that define Ifuru Island.

The Thali includes a generous spread of delights such as Jhinga Laziz, Butter Chicken, Boti Masala, Dal Makhani, Palak Paneer, Chana Masala, Tomato Rasam, served alongside Jeera Rice, Paratha, Mango Chutney, Masala Onion, Papadum, and a decadent Gulab Jamun Cheesecake.

“Crafting this Indian Thali has been a labour of love,” says Nadedja Bouacha, Executive Chef at Ifuru Island Maldives. “Each element is carefully prepared to honour India’s diverse culinary heritage while offering our guests a rich, comforting, and authentic experience in a setting as extraordinary as our island.”

The Indian Thali is now available at Social House, the resort’s popular dining venue known for blending global flavors with local flair and laid-back luxury.

Whether you’re a fan of Indian cuisine or a first-time explorer, the Indian Thali at Ifuru Island is a celebration of culture, taste, and mindful eating.

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Gluten-free, vegan baking takes centre stage in Maldives with BBM, IREKS

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Renowned Master Baker Steven Selvamuthu from IREKS is currently in the Maldives, leading a specialised baking demo tour focused on gluten-free and vegan baked goods. The initiative, organised by Bestbuy Maldives (BBM), is running from May 3rd to 15th and is covering over 10 leading resorts along with professional bakers in Malé.

Through hands-on sessions and live demonstrations, Chef Steven is sharing innovative techniques and versatile recipes tailored to modern dietary trends, while also addressing real-world challenges faced by professional kitchens.

Sharing his experience so far, Chef Steven said: “The growing interest in gluten-free and vegan baking here is truly inspiring. Maldivian chefs are open-minded, eager to learn, and ready to embrace global trends without compromising on quality or flavour.”

This ongoing collaboration between IREKS and BBM reflects a shared commitment to professional development in the region’s foodservice industry. By introducing modern baking solutions and supporting skill-building at the grassroots level, the initiative is adding value to both local talent and resort kitchens.

A.V.S. Subrahmanyam, Chief Operating Officer at BBM, added: “As consumer preferences evolve, we want to ensure that Maldivian chefs are equipped to meet those expectations with confidence. Our partnership with IREKS reflects BBM’s mission to bring world-class expertise and ingredients closer to the local culinary community.”

With rising demand for inclusive and health-conscious bakery options, the ongoing tour is playing a key role in empowering chefs across the Maldives to stay ahead in a rapidly shifting global food landscape.

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Exquisite culinary journey awaits at Cinnamon Velifushi’s Marlin

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Newly reopened with a refreshed spirit and a refined culinary direction, Marlin at Cinnamon Velifushi Maldives invites guests to rediscover one of the island’s most intimate dining experiences. Perched along the shoreline with uninterrupted views of the horizon, the restaurant pairs inspired new dishes and elevated service with a setting that’s nothing short of magical. As the sun melts into the sea, casting golden reflections across the water, each evening at Marlin unfolds like a private performance.

With fewer than ten tables, the atmosphere at Marlin is intentionally intimate. The open-air space is designed to foster quiet moments and meaningful conversation, with the lapping waves and amber skies creating a serene backdrop. Whether it’s a romantic evening or a private celebration, Marlin delivers a sense of exclusivity that few can match.

The culinary journey begins with an irresistible selection of starters. One of the most memorable is the Half a Dozen Debay Oysters, a showpiece of flavour and texture where each oyster is prepared with its own bold twist. Next, the Tom Yum Talay, a Thai seafood soup revered across Southeast Asia, arrives with its intoxicating aroma. Crafted with lemongrass, galangal, kaffir lime leaves, Thai chillies, and plump shrimp, the broth is simmered gently to draw out each layer of flavour, then finished with a swirl of coconut milk that softens the spice without losing the complexity.

For the main course, the spotlight often falls on the curried lobster, a house favourite that encapsulates the essence of island indulgence. Fresh lobster is gently simmered in a Maldivian-spiced cream, enriched with subtle hints of coconut milk, lending the dish a silky finish and a depth of flavour that balances spice, sweetness, and brine in every bite. Seafood lovers will also appreciate the array of options including crab, tiger prawns, and reef fish, while those craving fire-kissed perfection can opt for selections from the grill: Salmon steak, Barramundi fish fillet, or the Australian Wagyu beef tenderloin, prized for its melt-in-the-mouth marbling. The Mulwarra lamb rack chops are another standout, cooked to tender perfection and accompanied by seasonal vegetables and rich jus.

One of the most noticeable enhancements since the reopening is Marlin’s wine programme. The expanded cellar features a carefully curated list of vintages selected to complement the bold flavours of the new menu. The Chardonnay bring freshness to seafood dishes, while Pinot Noir and Cabernet Sauvignon offer warmth and depth to grilled meats. The staff, now trained with an even keener focus on wine pairings, are on hand to guide guests through the list, ensuring each bottle adds to the occasion.

“Dining at Marlin is about curating moments that linger,” says Sanjeeva Perera, General Manager of Cinnamon Velifushi Maldives. “From the way the light plays on the waves to the layered flavours on each plate, everything comes together to offer our guests an experience that’s deeply personal and profoundly memorable.”

Whether you’re toasting to a special occasion or simply savouring the present, Marlin invites you to slow down, take it all in, and enjoy one of the Maldives’ most captivating sunset views served with a side of culinary artistry.

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