Sheraton Maldives Full Moon Resort & Spa has launched its innovative carbon free menu in celebration of World Environment Day. This initiative is a testament to the resort’s ongoing commitment to sustainability and showcases its efforts to align with Marriott International’s “Serve 360: Doing Good in Every Direction” as well as to provide guests with an exceptional dining experience while minimizing its ecological impact.
Led by Executive Chef Riccardo Pinna, the resort’s culinary team takes great pride in offering guests the freshest and most environmentally conscious dining options. Emphasizing its dedication to sustainable practices, the resort utilizes vegetables harvested directly from its very own Chef’s Garden. Spanning an impressive area of 130m2, the Chef’s Garden is a thriving green oasis, home to various plants such as tomatoes, lettuce, okra, bringers, basils, chilies, lemongrass, and many more. These organically grown vegetables are carefully nurtured by our landscapers, led by Ali Thakan, ensuring a steady supply of fresh and organic produce that significantly reduces the resort’s carbon footprint.
In addition to the fresh organic vegetables, Sheraton Maldives Full Moon Resort & Spa puts great emphasis on supporting local communities and reducing food miles. The resort sources fish locally and directly from nearby fishermen who practice sustainable fishing methods. By collaborating with local suppliers, the resort ensures that guests can enjoy the flavors of Maldivian seas while minimizing the carbon footprint associated with long-distance transportation.
The Carbon Free menu offers an array of quintessential dishes such as Organic Watermelon and Tomato Jam with Local Coconut and Basil, Reef Fish Cooked in Coconut Water and Furanafushi Spinach, Reef Lobster Stew with Frisee Lettuce and Lemongrass, and many more available during dinner at Sea Salt Restaurant. Each dish reflects the resort’s unwavering commitment to sustainability and showcases the rich flavors derived from locally sourced and organic ingredients.
As an advocate of environmental stewardship, General Manager, Mohamed El Aghoury said,”At Sheraton Maldives, we understand that every action counts when it comes to preserving our planet. The introduction of our carbon free menu is a significant step towards minimizing our ecological impact while delivering extraordinary culinary experiences to our guests.” He also added that by cultivating a diverse range of plants, the resort ensures a steady supply of organic produce, which significantly reduces the carbon footprint and enhances the quality of their dishes.
On World Environment Day, the resort also engaged with the community by organizing a special planting activity for their young guests. This hands-on experience aims to foster a connection between children and nature, promoting sustainable practices from an early age. Involving older guests, the resort planted 50 Dwarf Hybrid Coconut Trees around the resort in addition to its over 65 varieties of plants that grow naturally on the island.
The lush tropical Eden
Nestled on the natural island of Furanafushi, Sheraton Maldives Full Moon Resort & Spa is among the larger islands in North Male Atoll boasting some 142,000m2. The island’s fertile soil, enriched with essential nutrients, provides an ideal environment for the growth of diverse trees and plantations absorbing large amounts of carbon dioxide. Over 65 varieties of plants thrive on the island, including significant species such as Ficus Benghalisis or the Banyan Tree, which offers a large canopy that provides shelter from the scorching sun. The Maldivian people have historically consumed the Banyan Tree’s fruit for medicinal purposes, while its roots have been used to craft sailing boat booms. One of the biggest Banyan Tree on the island is recorded to start growing in early 1921. Another noteworthy plant species is Iron Wood, which has been utilized in traditional shipbuilding. Valued for its strength and durability, the Iron Wood serves as an alternative to nails, skilfully holding the planks of the hull together.
Recognizing the importance of nurturing the ecosystem, the resort has implemented a special decomposition program. Fallen leaves and woods are chipped and allowed to naturally decompose, ultimately transforming into nutrient-rich fertilizer. In addition, the resort also successfully converted a once-neglected trash area into a flourishing watermelon garden that yields a bountiful harvest of juicy, organic watermelons as well as soon to add cucumber and corn. Sheraton Maldives Full Moon Resort & Spa remains steadfast in its mission to provide guests with a shared experience that aligns with sustainable principles. Through the preservation of its natural surroundings and the implementation of eco-friendly initiatives, the resort exemplifies the harmonious relationship between luxury and environmental consciousness.
Introducing ‘Madi Hiyaa’: Banyan Tree Vabbinfaru’s overwater Yakitori oasis
A culinary masterpiece merging nature and innovation
Banyan Tree Vabbinfaru proudly presents its latest architectural gem, Madi Hiyaa, an exceptional standalone overwater Yakitori Restaurant and Bar, featuring an incredible sea saltwater infinity pool, breathtaking sunset panoramas, caressed by the gentle sea breeze, and offering an authentic Japanese culinary experience with a Maldivian influence, all crafted from locally-sourced ingredients. Crafted meticulously with bamboo, this architectural wonder seamlessly blends nature’s elegance with contemporary design to provide the utmost comfort and relaxation. Guests can unwind in style, lounging on oversized hammocks adorned with luxurious throw pillows, indulging in the plush comfort of spacious daybeds, and finding solace in the inviting ambiance of a cozy sitting area. Anticipated to open its doors in November 2023, Madi Hiyaa is set to redefine destination dining at Banyan Tree Vabbinfaru.
Innovative and Eco-conscious Design
Inspired by the Dhivehi language, where Madi symbolises “ray,” and Hiyaa signifies “shelter,” the name Madi Hiyaa pays heartfelt tribute to the graceful rays of the ocean. The newest addition to the resort’s elevated epicurean journey not only acknowledges the ocean’s majestic rays, but also provides a tranquil retreat, much like the rays of the ocean find refuge.
The naming of this exceptional architectural creation was an extraordinary celebration of teamwork and creativity. Associates from across the resort enthusiastically participated in a naming competition, exemplifying Banyan Tree Vabbinfaru’s commitment to fostering a sense of community and collaboration among its dedicated team members.
The award-winning Nomadic Resorts, headquartered in Rotterdam, The Netherlands and renowned for sustainable architectural projects, plays a pivotal role in bringing the Madi Hiyaa project to life. Their expertise in innovative and environmentally responsible design ensured that the architectural vision seamlessly blended with the natural beauty of the Maldives.
Japanese Cuisine with Maldivian Essence
Madi Hiyaa offers a symphony of flavours that will tantalise the guests’ taste buds. Drawing inspiration from the finesse of Japanese gastronomy while deeply rooted in the essence of the Maldives, a team of expert chefs has artfully curated a menu that harmoniously blends local ingredients with Japanese culinary expertise – allowing the guests to embark on a gastronomic voyage that embodies richness in every delectable bite. Furthermore, a dedicated mixologist is crafting innovative and alluring concoctions that complement the exquisite dining experience.
Guests can satisfy their palates not only with diverse selections of sushi rolls, sashimi, and Madi Hiyaa’s signature yakitori creations but also with authentic Japanese classics. They can also revel in the delectable Omakase set menu, using local fishers’ catches and freshly harvested herbs from the resort’s garden. Highlighting our passionate chefs’ creativity, each meal will be concluded with mouthwatering desserts like Anmitsu, Japanese cheesecake, or Shinsen’na Kattofurūtsu featuring locally grown organic fruits. To enhance the dining experience, wine pairings will also be available.
Alongside Madi Hiyaa’s opening, the resort’s new Food and Beverage Director, Karim Boulet, of French descent and a distinguished figure in the hospitality and fine dining industry, boasting nearly two decades of invaluable experience and exemplifying a commitment to outstanding stewardship in culinary experiences will oversee the entire food and beverage operations.
“I am thrilled to be part of this charming property with a dynamic team. With the upcoming launch of Madi Hiyaa in November, my team and I are preparing to introduce a captivating selection of Japanese Whisky and Sake options. We are also planning to offer enticing cooking classes and live training sessions under the impeccable stewardship of the Japanese-speciality chef, inviting guests to immerse themselves in this culinary experience,” expressed Karim.
Hery Kuswoyo, General Manager of Banyan Tree Vabbinfaru enthused: “Madi Hiyaa doubles as an ideal space for intimate gatherings, such as weddings and renewal of vows. This remarkable addition assumes a prominent role in our continuous efforts to enhance the delivery of outstanding guest service, setting new standards for luxury and innovation, while showcasing our commitment to sustainability from every angle. This encapsulates the promise of Madi Hiyaa.” Top of Form
Experience the exquisite: ‘Stories of the Sea’ seafood culinary delight at The St. Regis Maldives Vommuli Resort this October
Take a culinary trip this October of the Maldivian sea, and experience an exclusive Asian-inspired Haute cuisine menu led by guest chef Shahfi Yusoff from Kayuputi at The St. Regis Langkawi
The St. Regis Maldives Vommuli Resort has announced – Stories of the Sea – a unique seafood culinary experience, exclusive for guests visiting the resort this October.
For two nights only, guest chef Shahfi Yusoff from the award-winning Kayuputi restaurant at The St. Regis Langkawi will visit The St. Regis Maldives to serve guests with his special, curated signature menu that showcases an Asian-inspired haute cuisine with a local, exotic touch.
Under the theme ‘Stories of the Sea’, the menu encapsulates a mix of Malaysian and international flavors, combined with modern French cooking techniques in a seafood-oriented menu that boasts locally sourced ingredients from the Maldivian sea.
“My cooking philosophy is simple. I believe that the key to delivering the finest epicurean adventures is through the freshness of ingredients combined with modest cooking techniques to bring out their natural flavors,” says Chef Shahfi Yusoff.
Inspired by Kayuputi’s eccentric ocean dream design concept by world-renowned Bill Bensley, Chef Shahfi has designed this menu to delight diners with his culinary prowess. He is supported by a team of talented chefs at The St. Regis Maldives, each a master in their own individual culinary fields. Together, they bring you a remarkable culinary experience featuring signature dishes such as the red snapper asam pedas risotto, Alaskan crab umeboshi granita, truffle ice cream with Oscietra caviar, and Langkawi black bee honey.
“At the St. Regis Maldives, we make the everyday exquisite and welcome guests into our home to experience the extraordinary in an unparalleled setting,” says Vincent Pauchon, General Manager of The St. Regis Maldives. “We are thrilled to introduce the latest culinary concept from the Kayuputi restaurant at St. Regis Langkawi. The esteemed chef, Shahfi Yusoff, will be present to personally deliver this concept. It’s a pleasure to combine the very best of our bespoke programs from some of St. Regis’ finest destinations, in the Maldives, and continue to offer luxurious experiences to our guests.”
The ‘Stories of the Sea’ experience will be available for guests to book at underground wine cellar Decanter on October 12, 2023 (USD 395++ per person) and The Whale Bar on October 15 , 2023 (USD 195 ++ per person). Both events are by booking only. For more information, please visit http://stregismaldives.com.
Two Michelin star chef presents culinary theatre of dreams at Anantara Kihavah Maldives Villas
Always looking for new ways to create extraordinary guest experiences on its secluded island paradise, Anantara Kihavah Maldives Villas is set to push the boat out and take its guests on an amazing culinary adventure this November as the luxury Maldivian resort welcomes a very special guest chef to its award-winning SEA Underwater Restaurant. On November 13 and 14, guests at the resort will be treated to two exceptional evenings of gastronomic delights served up by renowned two Michelin star chef, Mano Thevar.
Overseeing the gastronomic extravaganza, Chef Mano Thevar is the owner of Thevar, a two Michelin-starred Modern Indian restaurant in Singapore which specialises in a creative multi-course menu that is rooted in Indian traditions and crafted with European techniques and Japanese produce. Chef Mano is now set to take his Michelin star show on the road when he hosts the Culinary Theatre of Dreams at Anantara Kihavah Maldives Villas this November.
Born and raised in the diverse and vibrant surroundings of Penang, Malaysia, Chef Mano draws on his Indian heritage as he combines fresh, seasonal ingredients with modern European techniques to tantalise the palate with a delightful interplay of flavours. Having cut his teeth as a chef in Michelin-starred Guy Savoy and Waku Ghin restaurants, he opened Thevar in 2019. Chef Mano now holds the proud distinction of being the first Malaysian chef to have two Michelin stars to his name.
Taking his Michelin star show on the road, Chef Mano is set to delight diners at Anantara Kihavah this November when he hosts a Culinary Theatre of Dreams at SEA Underwater Restaurant. Situated six meters below the waves, the iconic SEA restaurant will immerse guests in a sensory journey like no other, allowing them to savour world-class cuisine while surrounded by the mesmerising aquatic world of the Maldives.
The gastronomic adventure begins on November 13, 2023 with the first of two consecutive nights of underwater dining at the resort’s iconic SEA Underwater Restaurant as part of the highly anticipated Culinary Theatre of Dreams. For USD 325++ per person, the eagerly anticipated event will showcase a unique six-course menu crafted by Chef Mano specifically for this occasion, with the option for guests to choose between wine pairing and non-wine pairing experiences.
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