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Introducing ‘Madi Hiyaa’: Banyan Tree Vabbinfaru’s overwater Yakitori oasis

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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.

Impeccable Stewardship

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

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Sirru Fen Fushi unveils exclusive dining series with Michelin-starred talent

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Sirru Fen Fushi – Private Lagoon Resort, a secluded sanctuary in the north of the Maldives, will launch The Michelin Series this October, an exclusive celebration of gastronomy that brings some of the world’s most renowned chefs to the turquoise waters of Shaviyani Atoll. The event will give guests a rare opportunity to enjoy a unique dining experience led by internationally distinguished culinary talents.

The Michelin Series will debut with a line-up featuring Chef Tristan Brandt, Chef Valentino Cassanelli, and Chef Jean-Philippe Blondet. Together with the resort’s Executive Chef Girish Sharma, they will create exclusive four-hand dinners and multi-course signature menus at Azure. Guests will be able to watch the chefs bring their creations to life in the open kitchen, set against the turquoise sea in a relaxed, bohemian atmosphere.

This series forms part of the resort’s Sirru Icon Series, a curated programme of high-profile collaborations across gastronomy, fitness, wellness, astronomy and more. Each collaboration is designed to immerse guests in experiences that inspire and engage.

Chef Tristan Brandt will appear on 28 and 30 October 2025. Known for his contemporary French cuisine infused with international influences, Brandt is the culinary mind behind the one Michelin-starred Tambourine Room in Miami Beach. His residency will include both a collaborative four-hands dinner with Chef Girish and a standalone four-course menu showcasing his signature style.

Chef Valentino Cassanelli will follow on 8 and 10 December 2025. Head Chef of the Michelin-starred Lux Lucis at Principe Forte dei Marmi in Italy, Cassanelli is recognised for his modern interpretation of Tuscan cuisine. His residency will feature a four-hands dinner with Chef Girish, offering a journey through Tuscan flavours elevated with creativity.

On 3 January 2026, Chef Jean-Philippe Blondet, Chef Patron at Alain Ducasse at The Dorchester in London, will present his philosophy of seasonal, ingredient-driven haute cuisine. In collaboration with Chef Girish, he will lead a one-night dining experience at Sirru Fen Fushi.

Executive Chef Girish Sharma described the vision behind the series as an effort to create more than just dinners, but experiences that celebrate craftsmanship, culture and connection. He emphasised that working alongside such esteemed chefs would allow the team to design menus that surprise and inspire, leaving lasting memories in one of the world’s most remarkable settings.

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JW Marriott Maldives Resort & Spa presents world-class Omakase experience with Chef Fumio Yonezawa

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An unparalleled gastronomic experience is set to unfold in the heart of the Indian Ocean as the luxurious JW Marriott Maldives Resort & Spa announces a spectacular collaboration with celebrated Japanese Chef Fumio Yonezawa. On October 28, 2025, guests will be invited to A Taste of No Code, an intimate one-night-only dining experience that brings his artistry to the Maldives for the first time. This event marks the debut of the TARO Japanese Chef Series with JW Marriott Maldives, curated by TARO – a Japan-based luxury travel media partner renowned for showcasing Japan’s most exclusive cultural, culinary, and creative experiences to global audiences.

Chef Yonezawa, the visionary behind Tokyo’s acclaimed No Code, is known for reimagining Japanese cuisine through a deeply personal and instinctive lens. He began his career at Ebisu’s pioneering Trattoria Il Boccalone before becoming the first Japanese sous chef at the Michelin-starred Jean-Georges in New York, where he trained under the eponymous master. In 2014, he returned to Japan as chef de cuisine for Jean-Georges Tokyo, and in 2022 launched No Code, a genre-defying Tokyo restaurant with no fixed menu, offering poetic, ever-evolving dining experiences rooted in seasonality and minimalism. With quiet confidence and bold creativity, Chef Yonezawa continues to shape the evolution of Japan’s fine dining scene. His signature Omakase style blends precision, innovation and sustainability, presenting gourmands a rare opportunity to savor his craft in the serene elegance of JW Marriott Maldives Resort & Spa.

On October 28, guests are invited to experience his signature Omakase style in an intimate five-course wine pairing dinner at the resort’s Wine Room, located in the heart of Aailaa. Home to more than 300 labels and 1,620 bottles, the Wine Room features a meticulously curated selection of Old and New World wines. Here, Chef Yonezawa will personally orchestrate a symphony of flavors, showcasing dishes that features fresh, locally sourced tuna and premium Wagyu. Each thoughtfully crafted plate will serve as a chapter in his culinary story—a masterful testament to his worldly perspective and creative skill.

As part of this collaboration, Marriott Bonvoy members will also have the chance to bid for an exclusive Marriott Bonvoy Moments: a Two-Night Culinary Experience with Chef Fumio Yonezawa and a Four-Night Stay at JW Marriott Maldives Resort & Spa from October 26 to 30, 2025, for the bid winner and their guest. The experience begins with a JW Garden to Glass cocktail evening and an island-inspired welcome dinner with Chef Yonezawa. The journey’s highlight is his signature Omakase wine pairing dinner on October 27, personally presented by Chef Yonezawa in the Wine Room. The stay also includes two nights in an Overwater Pool Villa and two nights in a Beach Pool Villa, daily breakfast at Aailaa, a 50-minute Aromatherapy Ritual at the Spa by JW, and shared seaplane transfers from Velana International Airport—combining culinary discovery with indulgent relaxation in the Maldives.

“During my training years in New York, I was captivated by the artistry of weaving Eastern essence into Western cuisine. From that moment, I knew I wanted to create dishes that told such a story,” says Chef Fumio Yonezawa. “I am incredibly excited to bring No Code philosophy to the JW Marriott Maldives, presenting imaginative creations infused with local ingredients, crafted to surprise and delight, in a location that is truly paradise.”

“This collaboration with the masterfully creative Chef Yonezawa and TARO reflects our commitment to mindful luxury and culinary excellence,” says Mohit Dembla, General Manager. “We are thrilled to invite our guests to be wholly present for this journey, to connect with the story behind each dish, and to experience the thoughtful hospitality that defines our brand.”

Tucked away in the tranquil Shaviyani Atoll, JW Marriott Maldives Resort & Spa is a multigenerational sanctuary where comfort, creativity, and exceptional service come together seamlessly. From curated experiences to thoughtful touches throughout, every stay is designed to inspire connection and lasting memories.

Members can bid for the once-in-a-lifetime Marriott Bonvoy Moments package from now until September 15, 2025 to discover modern Japanese gastronomy, world-class hospitality, and barefoot luxury, all in one extraordinary island escape.

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Theme nights at Kula: The Standard, Maldives turns up the heat with gobal buffet glow-up

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Kula, the breezy all-day dining spot at The Standard, Huruvalhi Maldives, is doing what it does best: keeping things deliciously unpredictable. Starting Sunday, 3rd August, the team will be rolling out weekly theme nights that serve up serious flavor and curated vibes.

By day, Kula is your go-to for buffet-style bites with a side of ocean views and jungle-chic greenery. By night, it’s a full-on flavor parade, with chefs whipping a new theme menu for every day of the week. The daily-changing lineup globe-trots from India’s spice markets to Mexico’s street stalls, with pit stops in Italy, the Maldives and beyond. Expect open kitchens, live cooking stations and playful decorations to get you in the mood.

On Monday, ease in with a Peru-Mex Fiesta—a Latin mashup of Mexican, Peruvian and Caribbean flavors that hits every tropical note. Come Tuesday, it’s time for a wild ride through Asia’s finest street stalls, from India’s and Sri Lanka’s spices to Thailand’s tang and Indonesia’s sizzle. Wednesday is surf & turf territory: burger patties and sizzling kebabs cozied up next to net-fresh seafood in a BBQ showdown. Thursday goes full wok mode with stir-fried everything, plus fresh sushi and sashimi. Friday brings it back home with Maldivian Night where island-inspired salads, curries and seafood are served up by Kula’s team in traditional gear. And just when you think the week peaked, Taste of Italy rolls in on Saturday with pasta, pizza and risotto. Wrap it all up on Sunday with Fisherman’s Catch – net-fresh ocean bounty barbecued, poached or served as ceviche.

Nanda, Executive Chef at The Standard, Huruvalhi Maldives, said: “Curating the new Kula theme nights was like creating a world tour through food. Each evening brings a fresh energy—whether it’s the fiery Latin vibes of Monday or the soulful taste of home on Maldivian Fridays. It’s more than just a buffet; it’s a culinary experience, meant to spark curiosity and conversation. We’ve layered in authentic flavors, live action stations, and a whole lot of heart.”

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