Food
The St. Regis Maldives Vommuli Resort brings Chinese flavors from The St. Regis Shanghai Jingan
Esteemed guests will soon be able to savor a six-course dinner inspired by Shanghai cuisine at Maldives’ finest address
The St. Regis Maldives Vommuli Resort is delighted to announce that it will welcome Steven Yang, Executive Chef from Yan Ting, The St. Regis Shanghai Jingan to its resort for a chef collaboration on 19th and 22nd November, 2023. The collaboration is set to bring guests a unique dining experience inspired by Shanghai cuisine at Orientale while they enjoy an unrivaled luxury escape at the finest address of Maldives.
“We are thrilled to be welcoming Chef Steven Yang to develop a specially crafted dinner menu at our airy restaurant, Orientale, which comes with unobstructed views of Indian Ocean,” said Vincent Pauchon, general manager of The St. Regis Maldives Vommuli Resort. “This collaboration will tailor our valued guests in a greater indulgence, taking them on a culinary journey of authentic Chinese dishes using seasonal fresh ingredients at our distinct dining venue.”
On 19th and 22nd November, 2023, the six-course chef collaboration dinner is slated to include an appetizer, soup, hors d’oeuvre, main courses, and dessert. In classic Chinese flavor and ingredients, the meals will be designed to complement each other, ignite the taste buds of guests and make for an unforgettable dining experience.
- Yellow Wine Drunk Abalone, Chinese Watermelon, Salmon Roe
- Double Boiled Chicken Consommé, Coconut Flesh, Conpoy and Fish Maw
- Pan Fried Scallops, “Yuxiang” Chili Sauce
- Stewed Boneless Beef Short Rib, Cola and Sweet Soya Sauce
- Noodle in Fish Soup, Garoupa Fillet and Bean Seeding
- Green Bean Paste, Lily Seed 20 Years Old Dried Orange Peel
Costing USD $195++ per person, each Dinner will be available for a maximum of 20 guests at Orientale, where the hours of operation are from 7:00 PM – 10:30 PM.
“I am more than glad to have the opportunity to collaborate with The St. Regis Maldives Vommuli Resort,” said Steven Yang, Executive Chef for Yan Ting, The St. Regis Shanghai Jingan. “At Yan Ting, where guests can enjoy a singular dining experience with contemporary and classic Chinese décor, I tend to present my own interpretation of Shanghai cuisine in the menu and specialty dishes while solidly rooted in traditional approach and food philosophy. As a representative chef for this unique collaboration, I look forward to conveying Chinese cuisine culture to Maldives through delicate flavors, fresh ingredients, and diverse cooking techniques.”
For more information on this curated dining experience, please visit: http://stregismaldives.com
Cooking
Domenico Carella and Fabrizio Margarita unite for innovative culinary experience at Patina Maldives
Patina Maldives has announces an exclusive culinary pop-up, Ultra Milano by Domenico Carella, taking place from November 9th to November 13th, 2024. This exclusive experience will showcase the innovative culinary and mixology talents of Domenico Carella, a renowned figure in the food and beverage industry.
Carella has built an impressive career as a professional chef, bartender, and manager. With over a decade of experience, he has mastered the art of blending ingredients and flavours to create dishes that perfectly balance texture and taste. His culinary journey has taken him around the world, earning accolades such as Manager of the Year in Asia by “That’s Shanghai” in 2015.
At this event, Domenico Carella’s mixology will complement Fabrizio Margarita’s pizza artistry, reimagining dining with a sustainable flair at Veli Bar in Patina Maldives, Fari Islands.
Carella’s approach to food and beverage emphasises environmental respect and sustainability. His holistic vision ensures that all departments, from the kitchen to the bar, work harmoniously, aligning the procurement of raw materials to create a unified and sustainable operation.
Food
Feast of flavours at Reethi Beach Resort for World Food Day
Reethi Beach Resort celebrated World Food Day with an unforgettable culinary event that treated guests to a galactic flavour bomb, leaving them full of gratitude and joy.
The resort’s main restaurant hosted an expansive festival of global cuisine, featuring a diverse array of dishes including Chinese, Spanish, French, Italian, Indian & Sri Lankan, Maldivian, Asian, Neptune, Island Grill, Tex-Mex, and Mediterranean. Guests expressed their thanks, with some quoting, “Right place at the right time!” as they savored every dish. The night was truly one to remember.
Guests remained seated throughout the evening, eagerly waiting to experience each cuisine. The atmosphere was filled with excitement and appreciation as one guest humorously remarked, “Unfortunately, there is so much to try!” The vibrant range of flavojrs and expertly prepared dishes, coupled with live saxophone music, created an electric ambiance that transformed the dinner into an extraordinary celebration.
Executive Chef Farish shared his thoughts on the event: “We wanted to take our guests on a culinary journey around the world, and seeing their joy as they explored each dish was incredibly rewarding. The team worked tirelessly to ensure every bite was perfect, and their gratitude means everything to us.”
Guests were treated to live cooking action stations, where chefs demonstrated their skills with flair, engaging with diners and adding to the lively, interactive experience. From fresh seafood to international grills, every dish highlighted the expertise of the culinary team.
General Manager, Valentin Osolos, reflected on the success of the night, saying: “This celebration truly captured the spirit of World Food Day: a night of indulgence and joy, where our guests came together over incredible food. We are proud to have created such a memorable experience for them.”
The combination of exquisite food, warm gratitude from the guests, and the festive atmosphere made World Food Day at Reethi Beach Resort an outstanding success, leaving guests eagerly awaiting more experiences like this in the future.
Drink
From champagne dinners to wagyu pop-ups: gourmet journey at One&Only Reethi Rah
One&Only Reethi Rah in the Maldives is set to welcome culinary enthusiasts to a unique journey of exclusive dining experiences this November and December. From refined Champagne and whisky dinners to indulgent Wagyu burger pop-ups at the resort’s lively Beach Club, guests will embark on a flavourful journey tailored to satisfy even the most refined palates.
Guests can immerse themselves in the sophisticated elegance of Drappier Champagne while overlooking the stunning Indian Ocean. Hosted by Michel Drappier, the 7th generation of the founding family, this evening offers insights into the 62-hectare vineyards where the iconic Drappier Champagne vintages are produced. The experience will be complemented by an exquisite pairing dinner and live acoustic music.
On the shores of One&Only Reethi Rah, guests are invited to explore the rich flavours of Glenmorangie Scotch Whisky paired with Australia’s famous Blackmore Wagyu. This evening will feature insights into Glenmorangie’s craft, led by the celebrated master distiller Dr. Bill Lumsden, and include guidance from wine and spirits expert Kamal Malik on the art of pairing.
This flavourful afternoon will spotlight Wagyu burgers featuring Rhônes, a rare, 100% grass-fed breed from award-winning Blackmore Wagyu. Typically reserved for the world’s most exclusive restaurants, Rhônes beef—limited to just 50 cattle annually—is available in the Maldives only at One&Only Reethi Rah.
At Reethi Restaurant, diners can savour exquisite sakes alongside breathtaking ocean views. With selections ranging from refreshing Naraman to aromatic Eisen, guests will enjoy a spectrum of balanced notes and flavours in the company of Michael Campion, Managing Director of the renowned Four Fox Sake.
The season’s culinary pinnacle will be a series of pop-ups led by chef Mauro Colagreco, bringing the celebrated flavours and techniques of Mirazur, the three-Michelin-star restaurant, to the shores of One&Only Reethi Rah. Taking place from December 21-28, the events will highlight locally sourced ingredients in line with Chef Mauro’s Circular Gastronomy philosophy, which harmonises haute cuisine with a profound respect for nature and local communities.
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