Food
Heritance Aarah: Dive into Maldives’ iconic floating breakfast trend
Heritance Aarah, a premier all-inclusive resort nestled in the Raa Atoll, a 40-minute scenic seaplane ride away from Male, offers an exceptional blend of opulence and tranquility. As a top-tier destination, it caters to those seeking a refined and peaceful retreat. Among its many distinguished culinary experiences, the floating breakfast stands out as a truly unique and indulgent way to begin your day.
Imagine starting your morning by lounging in your in-suite private lap pool, basking in the first rays of sunlight, while enjoying a breakfast spread that feels truly special. At Heritance Aarah, the floating breakfast experience pairs gourmet delights crafted by Culinary Olympians and award-winning culinary artists, coupled with stunning views, creating an immersive and serene way to enjoy your meal.
The American Floating Breakfast: A Hearty Start
For those who enjoy a traditional American breakfast, the American Floating Breakfast offers a delightful start to your day. Begin with a choice of freshly squeezed juices pineapple, orange, mixed fruit, or watermelon. Enjoy freshly baked viennoiseries and a charcuterie platter featuring assorted cheeses. Choose from a variety of cereals with almond or fresh milk, and select from a range of eggs, including omellets or fried eggs, paired with your choice of sausage and bacon. The breakfast also includes three slices of toast rye, sourdough, white, or multigrain served with butter, jams, and honey. Treat yourself to waffles topped with maple syrup, chocolate sauce, whipped cream, nuts, and berry compote. Complete your meal with freshly brewed coffee, tea, or hot chocolate. For an extra touch, a bottle of Champagne can be added to elevate the experience.
The Healthy Floating Breakfast: Nourishing Delights
For a lighter, health-conscious option, the Healthy Floating Breakfast offers a refreshing start to your day. Sip on invigorating fruit smoothies in banana, mango, or berry flavours, while enjoying a baker’s basket of chocolate croissants, fruit danish, and toast. Delight in Swiss muesli served with orange, banana, honey, and dried fruit. Indulge in smoked salmon accompanied by guacamole and capers or savour the classic Egg Benedict with poached eggs and chicken ham. Pancakes with berry coulis, whipped cream, and roasted nuts round out this wholesome breakfast. Enjoy freshly brewed coffee or hot chocolate, and if desired, add a bottle of Bollinger Champagne for a special touch.
The Sri Lankan Floating Breakfast: A Taste of Tradition
Embark on a flavourful journey with the Sri Lankan Floating Breakfast, celebrating authentic Sri Lankan cuisine. Start with young coconut and green herbal porridge (known as kola kenda) sweetened with jaggery. Enjoy traditional coconut roti or milk rice accompanied by fish ambulthiyal, dhal curry, seeni sambal, katta sambal, and pol sambal. A tempered boiled chickpea served in a half coconut shell adds an authentic touch. Relish coconut pancakes drizzled with kithul treacle, and finish with freshly carved tropical fruits. Complement your meal with tea, either with milk or plain ginger tea, and experience the essence of Sri Lanka in a serene floating setting.
The Russian Floating Breakfast: A Gourmet Journey
Immerse yourself in Russian culinary traditions with the Russian Floating Breakfast. Start with buckwheat porridge and a selection of fresh juices. Choose from poached, omelet, or fried eggs, paired with your choice of chicken or beef sausages and bacon. Enjoy rosti potatoes and rye bread topped with smoked salmon open sandwiches garnished with pickles, avocado, tomato, and jalapeno. Fresh fruit and pancakes with chocolate sauce complete this indulgent breakfast. Sip on tea or coffee while floating serenely over tranquil waters.
The Chinese Floating Breakfast: A Culinary Voyage
Experience the rich flavours of China with the Chinese Floating Breakfast. Begin with a selection of fresh juices and rice kanji, flavoured with soya sauce, Chinese black vinegar, spring onion, prawns, and fish. Delight in assorted dim sum with chili soya and sweet chili sauce and choose from fried or boiled eggs. Savour stir-fry egg noodles, sausages, bacon, and hash brown potatoes. Fresh fruits and a choice of tea or coffee add the final touches to this delightful floating breakfast, offering a charming culinary journey in a tranquil water setting.
The Indian Floating Breakfast: Spices and Flavors to Begin Your Day
For a vibrant and flavourful experience, the Indian Floating Breakfast offers a rich array of traditional dishes. Enjoy a mint sweet lassi alongside a selection of fresh juices. Indulge in dosas, poori, aloo paratha, and upma, complemented by sambar, aloo bhaji, red and green chutneys, coconut chutney, curd, pickle, and chili & onion. Fresh fruits and Indian masala tea complete this aromatic breakfast, providing an immersive culinary experience while you float serenely on the water.
In addition to its remarkable floating breakfast experiences, Heritance Aarah offers a diverse culinary experience. The resort boasts seven diverse restaurants and five bars, each offering a unique culinary experience. The resort’s all-day dine-around concept makes it the ultimate culinary destination in the Maldives. Guests can embark on a gastronomic journey with an extensive selection of global cuisines, from Asian delicacies and fusion dishes blending Sri Lankan and Maldivian flavors to vibrant street food from Tokyo and Bangkok, and sophisticated Mediterranean and French-inspired fare. This diverse offering is complemented by a premium collection of over 30 unique cocktails at each bar and over 80 premium spirits, ensuring a seamless and enjoyable dining experience throughout your stay.
Milaidhoo Maldives will welcome Chef Laurence Tan, Head Chef of Michelin-starred JAG in Singapore, for two culinary experiences on the island in October.
Tan’s interest in cooking began at home, inspired by his parents and by preparing and sharing food with his family. After experimenting in the family kitchen, he went on to attend culinary school before joining The White Rabbit in Singapore in 2016, where he began developing his professional career.
He later worked at Tower Club before joining JAG in 2020. Working alongside Chef Jeremy Gillon, Tan developed an approach centred on precision, seasonality and the integrity of individual ingredients.
He progressed from Chef de Partie to Junior Sous Chef and later Sous Chef. When Gillon took on an international consultancy in Taiwan, Tan assumed leadership of the JAG kitchen.
He is now Head Chef of the restaurant, which retained its Michelin star in 2026, reflecting the consistency and quality of its cuisine under his direction.
During his visit to Milaidhoo, Tan will introduce guests to elements of JAG’s culinary philosophy while sharing some of the techniques and ideas that shape his cooking.
On 16 October, he will conduct an intimate cooking class, giving guests an opportunity to learn directly from him and explore his approach to ingredients, technique and flavour.
The following evening, on 17 October, Tan will host a five-course dinner limited to 16 guests.
The menu will begin with Hiramasa crudo with tomatoes and sea grapes, followed by Gambero Rosso with Jerusalem artichoke and cashew. Lobster ravioli with lobster bisque will precede Tajima Wagyu MB8 tenderloin with celeriac and black autumn truffle.
Dessert will feature a dark chocolate parfait with buckwheat ice cream and tonka bean. A preserved lemon sorbet will be served between courses, while the evening will open with a leek and potato croustade.
The collaboration reflects Milaidhoo’s culinary philosophy, which places emphasis on craftsmanship, curiosity, shared experiences and the role of dining in creating memorable moments.
The cooking class will take place on 16 October, followed by the five-course chef’s dinner on 17 October, with the latter limited to 16 guests.
V Villas Maldives at Mirihi – MGallery Collection will host Executive Chef Pisut ‘Nong’ Nahan and Lead Mixologist Mongkol ‘Lek’ Saengchud from V Villas Phuket – MGallery Collection for a Thai culinary pop-up on 10 and 11 October 2026.
Titled ‘From the Andaman to the Indian Ocean’, the collaboration will bring together the culinary identities of the two destinations through contemporary Thai cuisine, cocktails and island dining experiences.
Over two evenings, guests will be able to take part in Cocktail & Dine at Muraka and a Sundowner & Beach Dinner at AKOYA Sea Lounge.
Chef Nong will showcase his ‘Thai with a modern twist’ approach, combining regional Thai flavours, seasonal ingredients and traditional techniques with contemporary presentation. The menu has been designed as a culinary journey between Thailand and the Maldives, drawing inspiration from the Andaman Sea and the waters surrounding Mirihi.
Khun Lek will complement the dining experience with cocktails inspired by place, storytelling and balance. His ‘triangle’ method combines sweetness for relaxation, sourness for freshness and bitterness for depth, with each drink centred around an umami element.
The collaboration will feature dishes and cocktails developed specifically for the event. Menu concepts include Royal Massaman Croquette, Siam Betel Crab and Ocean Tuna Crudo, while featured drinks will include the Mirihi Martini, Muraka Whisper and Tropical Terroir.
The pop-up forms part of the shared approach of V Villas Maldives at Mirihi and V Villas Phuket, as well as MGallery Collection’s focus on experience-led hospitality and storytelling.
Further details on timings, menus and reservations will be announced by the resort. Availability for the two-night event will be limited.
Building on the success of its inaugural Masters of Food & Wine event held in July 2026, Park Hyatt Maldives Hadahaa unveils the Masters of Food & Wine Series, a season-long celebration of world-class gastronomy that will welcome six internationally acclaimed MICHELIN-starred chefs to Our Living Island from October 2026 through April 2027.
More than a collection of guest chef dinners, the series is conceived as a culinary journey through the celebrations and rhythms of the season, where each chapter is inspired by a meaningful moment of the year, from Chinese Golden Week and the festive season to New Year celebrations and Easter by the sea.
For one exceptional season, guests will embark on six exclusive culinary chapters, each led by a distinguished chef making a rare appearance in the Maldives. From Cantonese mastery and Tuscan traditions to contemporary European innovation and French artistry, every experience offers a unique expression of culture, craftsmanship and culinary excellence.
Set against the pristine natural surroundings of Hadahaa, each chef will present a bespoke dining experience inspired by their culinary heritage while drawing from the rich bounty of the Maldives, creating a dialogue between world-class gastronomy and the extraordinary ecosystem that defines Our Living Island.
“The Masters of Food & Wine Series reflects our commitment to creating meaningful experiences that connect guests with culture, craftsmanship and nature. Following the remarkable success of our inaugural event, we are delighted to evolve the concept into a season-long journey that brings some of the world’s most celebrated culinary talents to Hadahaa,” said Anshul Sharma, General Manager of Park Hyatt Maldives Hadahaa.
A Culinary Journey Through the Seasons
For the first time in the Maldives, six celebrated chefs from across Europe and Asia will make their first appearance in the Maldives at Park Hyatt Maldives Hadahaa, each bringing a distinctive culinary perspective shaped by their heritage, expertise and passion. Together, they will create an extraordinary season celebrating culture, craftsmanship and the world’s most treasured ingredient: nature.
ONE SHARED PHILOSOPHY
Inspired by Nature. Driven by Passion.
Though their journeys span different continents, cultures and culinary traditions, all six chefs share a common philosophy.
A belief that exceptional cuisine begins with exceptional ingredients. Throughout the season, each chef will draw inspiration from the natural bounty surrounding Hadahaa, incorporating local seafood, seasonal ingredients and the flavors of the Indian Ocean into their own unique culinary expressions.
Chapter I
Golden Week | A Celebration of Prosperity, Family and Culinary Heritage
Executive Chef Ku Chi Fai
2 & 5 October 2026
The journey begins during Chinese Golden Week with Executive Chef Ku Chi Fai, founder of MICHELIN-starred Beijing Kitchen and one of the region’s most respected masters of Cantonese cuisine. With more than four decades of culinary experience, he has led Beijing Kitchen to earn seven consecutive MICHELIN Stars and eight consecutive Black Pearl One-Diamond Awards, establishing the restaurant among China’s most distinguished culinary destinations.
Chapter II
The Festive Spirit of Tuscany, Inspired by Nature
Executive Chef Andrea Mattei
14 & 18 December 2026
As the festive season arrives on Our Living Island, Executive Chef Andrea Mattei brings the warmth and traditions of Tuscany to the Maldives. Recognised with a MICHELIN Green Star for Sustainable Gastronomy, his cuisine celebrates seasonality, responsible sourcing and a deep respect for nature, creating a festive experience that reflects the values shared by both Tuscany and Hadahaa.
Chapter III
New Year, New Perspectives
Executive Chef Ruben Christiaens
6 & 10 January 2027
The New Year begins with Executive Chef Ruben Christiaens of La Villa Lorraine, whose contemporary European cuisine is shaped by experience in some of the world’s most renowned kitchens, including Eleven Madison Park in New York. Recipient of the MICHELIN Young Chef Award 2022, Executive Chef Christiaens brings a fresh and creative perspective that celebrates discovery, innovation and new beginnings.
Chapter IV
A Celebration of Innovation and Creativity
Executive Chef Michael Dyllong
23 & 26 January 2027
Representing a new generation of culinary excellence, Executive Chef Michael Dyllong of MICHELIN-starred The Stage is renowned for his technical mastery, creativity and contemporary approach to European gastronomy. Recognized as one of Germany’s youngest MICHELIN-starred chefs, he brings a dynamic culinary vision to Hadahaa.
Chapter V
Easter by the Sea: A Celebration of Togetherness and Renewal
Executive Chef Richard Gabriel Toix
26 & 29 March 2027
As Easter arrives, the journey continues with Executive Chef Richard Gabriel Toix of MICHELIN-starred Le Charlie in Corsica. Combining the precision of French technique with influences gathered throughout a career spanning France and Asia, Executive Chef Toix presents a refined culinary experience inspired by the Mediterranean spirit of sharing, discovery and connection.
Chapter VI
The Art of French Gastronomy, Inspired by Our Living Island
Group Chef David Hemmerlé
5 & 8 April 2027
The season concludes with Group Chef David Hemmerlé, whose distinguished international career spans France, Brazil, Russia, the United Arab Emirates and the United Kingdom. Guided by classical French techniques and decades of culinary excellence, Group Chef Hemmerlé will present a grand finale celebrating craftsmanship, gastronomy and the natural beauty of Our Living Island.
At Park Hyatt Maldives Hadahaa, nature is more than a setting. It is the inspiration behind every experience, every flavor and every memorable moment shared around the table. While each visiting chef arrives with extraordinary achievements and international acclaim, what truly unites them is a shared passion for craftsmanship, nature and exceptional ingredients. The Masters of Food & Wine Series celebrates not only culinary excellence, but also the meaningful connections and unforgettable experiences that food and hospitality create.
For reservations and further information, please call +960 682 1234, email maldives.parkhadahaa@hyatt.com or visit www.parkhyattmaldives.com.
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