Food
The Westin Maldives Miriandhoo Resort launches a new #EatWell menu crafted by Chef Suresh Baabu
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The Westin Maldives Miriandhoo Resort, situated in the heart of the Maldives’ first UNESCO Biosphere Reserve, Baa Atoll, has unveiled its new Eat Well menu, crafted by Guest Chef Suresh Baabu. This
exceptional menu draws inspiration from plant-based cuisines from around the world while incorporating locally sourced ingredients and flavors unique to the Maldives.
With over 18 years of experience in elevating gastronomical tastes across the Middle East and India, Chef Suresh Baabu’s culinary expertise is unparalleled. His accolades include being named Best Plant-Based Chef – UAE by Upfield and Best Plant-Based Dish by BBC Middle East, among others.
In the new #EatWell menu, guests can expect a delectable culinary experience featuring dishes like Peruvian ceviche, Spanish-style almond salmorejo soup, Middle Eastern nachos made with pitta crispy, Thai-style baked cauliflower, and “local pack,” a banana leaf-wrapped cottage cheese marinated in Maldivian spices. Besides these, the new menu includes ten additional dishes that will leave you wanting more.
To celebrate the launch of this exciting menu, The Westin Maldives Miriandhoo Resort recently concluded a weeklong event from April 27 to May 4, 2023, where guests participated in a range of healthy eating and cooking classes conducted by the visiting Chef Suresh, immersing themselves in the resort’s new vegan culinary experience.
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The event kicked off with a healthy cuisine buffet on April 29, 2023, featuring an array of nutritious and
mouthwatering dishes, including vegan and vegetarian options. Chef Suresh also hosted two Eat Well cooking classes alongside the resort’s Executive Chef Jorge Colazo on April 28, and May 1, 2023, giving guests the opportunity to learn about healthy cooking techniques and nutritious ingredients based on a balanced diet.
The Westin Maldives Miriandhoo Resort’s collaboration with Chef Suresh Baabu is in line with the brand’s Eat Well pillar, which emphasizes healthy, nutritious, and sustainably sourced ingredients. As a brand that prioritizes wellness, Westin Hotels & Resorts offers various wellness initiatives, such as the signature Heavenly Bed, Sleep Well lavender balm, and frequent Run Westin events across their destinations.
“We are excited to provide our guests with a range of activities that promote healthy and sustainable living during their stay,” said Vijay Kumar, General Manager of The Westin Maldives Miriandhoo Resort. “Our collaboration with Chef Suresh Baabu to create this refreshing new Eat Well menu is another step in inspiring our guests to maintain their wellness routines while enjoying their vacation. We invite guests to come and indulge in a culinary journey that nourishes the body and delights the taste buds at The Westin Maldives Miriandhoo Resort.”
To know more about The Westin Maldives Miriandho Resort visit westin-maldives.com
Cooking
Exclusive pop-up culinary experience at Mirihi Island Resort with Michelin-starred Chef Thierry Drapeau
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Mirihi Island Resort, renowned for its intimate luxury and stunning natural surroundings, has announced a special culinary event this October. On the 22nd and 23rd, the resort’s award-winning Muraka restaurant will host a one-of-a-kind pop-up dining experience featuring Chef Thierry Drapeau from the Michelin-starred Signature Bangkok.
Chef Thierry Drapeau, celebrated for his refined and expressive “Cuisine of the Soil,” will collaborate with Muraka’s talented culinary team to create a unique 5-course menu. This gastronomic event promises to blend local Maldivian ingredients with an international twist, showcasing the art of fine dining in one of the world’s most breathtaking settings.
Guests of Mirihi will have the rare opportunity to witness Chef Thierry’s epicurean craftsmanship firsthand as he brings his renowned culinary philosophy to the Maldives. Drawing from his roots in France’s Loire Valley and his experience leading the 2-Michelin star Logis de la Chabotterie, Chef Thierry’s dishes are known for their lightness, expressiveness, and intricate flavors.
Muraka restaurant, perched elegantly over the lagoon, offers a fitting backdrop for this exclusive event. With panoramic ocean views and an abundance of marine life visible on the reef below, Muraka embodies the formality and sophistication of French Michelin-star dining. The restaurant’s award-winning wine list, featuring selections from both the Old and New World, and its exclusive range of fine champagnes, will perfectly complement Chef Thierry’s menu, elevating this dining experience to new heights.
Originally hailing from Nantes in France’s Loire Valley, Chef Thierry Drapeau has built an illustrious career marked by his dedication to the “Cuisine of the Soil” – a culinary approach that emphasises the connection between the land, the sea, and the plate. His passion for sourcing the finest ingredients and his ability to create complex yet harmonious flavours have earned him international acclaim. Prior to his current role at Signature Bangkok, Chef Thierry led the prestigious Logis de la Chabotterie in Saint-Sulpice-le-Verdon, maintaining its 2-Michelin star status for nine consecutive years. After 15 years of perfecting his craft in France, Chef Thierry sought new challenges in Asia, where he continues to make a significant impact on the culinary scene.
This exclusive pop-up event is an extraordinary opportunity for food enthusiasts and connoisseurs to indulge in a Michelin-starred dining experience in the heart of the Maldives. Reservations are highly recommended, as space is limited.
For more information and reservations, please contact Mirihi Island Resort at reservation@mirihi.com
Drink
Atmosphere Core differentiates resorts via branded dining destinations, events
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Since the 1970s, when travellers first discovered these heavenly far-flung isles, Maldives has come a long way in establishing itself as one of the world’s most sought-after luxury travel destinations. Carving a niche for itself in this highly competitive hospitality industry, Atmosphere Core started its journey with Atmosphere Kanifushi launched in 2013. The success of this five-star resort built the company’s reputation for service excellence, genuine hospitality through unique ‘Holiday Plans’, and the finest food and beverage experiences.
“In the infamous words of Virginia Woolf, ‘One cannot think well, love well, sleep well, if one has not dined well’. Consistency in delivering an exceptional guest experience is at the heart of our Food and Beverage approach, quotes, Anupam Banerjee, Vice President Food & Beverage at Atmosphere Core.
No truer words have ever been said according to Anupam, who is the creative mind behind Atmosphere Core’s exceptional dining experiences, restaurant and bar concepts and exotic menus across the group. With a firm belief that if guests eat well, have the healthiest of fresh food options, the widest variety of regional and international cuisine supported with exceptional levels of personalised service, all set within stunning environments, everything else will fall into place. Anupam and the Food & Beverage teams on each resort strive to ensure Atmosphere Core presents best-in-class guest experiences.
Take for instance ‘Just Veg’ at Atmosphere Kanifushi, the first à la carte vegetarian restaurant in the Maldives. Launched long before plant-based cuisine gained popularity, Just Veg has been ranked as the number one restaurant in the Maldives by TripAdvisor. Atmosphere Hotels & Resorts brand continues with innovative concepts such as ‘Kaagé’ at VARU by Atmosphere where travellers can savour a signature Maldivian fine dining experience. From traditional architecture to video storytelling and an artistic presentation of heritage recipes, the multi-sensory journey truly brings alive local culture.
At the forefront of luxury culinary experiences is the company’s premium brand, THE OZEN COLLECTION. Picture waking up to lavish champagne breakfasts and dining underwater at the enchanting ‘M6m’ restaurant. At OZEN LIFE MAADHOO, unmatched gastronomic adventures include ‘New Age’ Maldivian cuisine served at ‘Lonu’ alongside authentic Chinese to heritage Indian and Sri Lankan fine dining options. While over at OZEN RESERVE BOLIFUSHI the overwater ‘ORIGINƎ’ restaurant serves signature gastronomic curations with wine pairings from its enviable cellar. Atmosphere Core also recently launched ‘Soyi’, a pan-Asian concept restaurant at the group’s flagship private island.
Bustling with vibrant experiences, at COLOURS OF OBLU brand’s four lively island resorts there are an array of memorable culinary experiences for guests to enjoy. Offerings range from modern gourmet dishes at ‘Only BLU’ under ocean restaurant at OBLU SELECT Lobigili to chilled-out dinners at OBLU Xperience Ailafushi’s ‘The Copper Pot Food Truck’ and contemporary Pan-Asian cuisine at ‘JustWok’ at OBLU SELECT Sangeli. The brand’s diving resort, OBLU NATURE Helengeli by SENTIDO also reopened this year with an all-new look including the addition of a progressive Indian restaurant, ‘Raga Route’ which has already become a favourite among global travellers.
Emphasising our unwavering commitment to exceptional craftsmanship and excellence, we are pleased to announce a distinguished partnership with Sakurafresh, the acclaimed Japanese Zero Alcohol Spirits brand. In collaboration with Sakurafresh, Atmosphere Core is pioneering a ‘Beverage Partnership Program’ focused on sourcing superior natural ingredients to produce premium zero-alcohol cocktails that cater to the sophisticated tastes and growing demand in the Maldives.
Beyond the plate, Atmosphere Core differentiates itself through immersive, multi-sensory dining experiences. Guests can join cooking classes, exclusive dinners with wine makers, and special seasonal celebrations. There is also a focus on sustainability. With a conscious focus on reducing food waste, using sustainable seafood, and incorporating plant-based options into menus. Most of the company’s island resorts feature kitchen gardens to grow fresh herbs and produce, with OZEN LIFE MAADHOO having a 140 square-metres indoor hydroponic farm which now supports four islands with leaf vegetables and herbs.
In conclusion, Anupam states, “To advance our castaway island dining, we must not only exceed global trends but also ensure consistent delivery of exceptional guest experiences. To sustain Atmosphere Core’s leadership, we are committed to anticipating future trends and upholding the highest standards of quality and satisfaction.”
Food
Fusion of culinary art and mixology: The Nautilus Maldives to host Chef Pietro Catalano
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From November 23rd to 25th 2024, The Nautilus Maldives invites its guests to experience an extraordinary fusion of fine dining and masterful mixology, led by uber-creative and visionary Chef Pietro Catalano from Switzerland’s renowned CAAA restaurant by Pietro Catalano. CAAA is a unique tale of family, passion, and exceptional taste.
Exploring Maldivian Tuna: From Ocean to Fine Dining
The event centres on the rich legacy of Maldivian tuna fisheries, which are integral to the local economy and culture. The Maldives is recognised for its commitment to sustainable fishing practices, particularly through its pole-and-line tuna fisheries, which are considered a global standard for responsible fishing. Chef Pietro will craft a menu that not only celebrates the exquisite ingredient tuna but also raises awareness about the environmental challenges associated with overfishing and the importance of sustainable consumption. Over two nights at Zeytoun, guests will embark on a culinary journey with two distinct menus that celebrate yellowfin tuna, where each dish is crafted to elevate this premium ingredient into a gourmet experience.
Chef Pietro commented on the collaboration: “The exceptional quality of Maldivian yellowfin tuna, celebrated for its rich flavour, firm texture, and versatility, has always been a source of inspiration and a catalyst for my creativity. Its adaptability allows endless possibilities for culinary expression, enabling me to showcase my creativity from a simple, elegant preparations to highly refined techniques. At CAAA, we love to work with finest produce and prioritise sustainable suppliers to create exceptional dishes that reflect our commitment to both quality and ethical practices. The sustainably fished tuna from the Maldives helps me to add ethical value to my creations and perfectly aligns with The Nautilus’s focus on providing guests with ingredients that are not only nutritionally valuable but also sourced responsibly. Tuna, being a rich source of lean protein, omega-3 fatty acids and essential vitamins and minerals, is such a precious ingredient.”
Sustainable Mixology: Zero-Waste Cocktails infused with Global Flavours and Sounds
The trio, led by Chef Pietro’s culinary expertise and joined by Elena Catalano and Sommelier Stefania Catalano, will curate a bespoke cocktail menu that complements the featured dishes. Their innovative approach to mixology, grounded in zero-waste techniques, draws on influences from the Mediterranean, Alpine, and Maldivian regions. Guests will also indulge in signature cocktails and gourmet snacks at the exclusive Nautilus Rising beach pop-up.
Pietro Addis, General Manager of The Nautilus Maldives, shares his excitement: “We are pleased to welcome Chef Pietro Catalano and the core team of CAAA by Pietro Catalano for this special event under our Art of Bohemia hallmark. It’s a unique opportunity for our guests to experience a distinctive blend of culinary and mixology artistry in a setting that celebrates creativity and craftsmanship at its finest.”
Event Details:
- Date: 23-25 November 2024
- Location: The Nautilus Maldives
To indulge in an artistic culinary fusion, visit the resort’s website here. For further information or to book your stay, please contact hello@thenautilusmaldives.com.
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