Cooking
Discover JA Manafaru’s revamped White Orchid Menu: a blend of modern Japanese Cuisine and sustainability

JA Manafaru is thrilled to announce the launch of its refreshed menus at White Orchid Restaurant, beginning September 10th. This revamped dining experience is set to combine modern Japanese cuisine with a firm commitment to sustainability.
The updated menu boasts standout dishes that showcase seasonal ingredients and sustainable practices:
For entrées, guests can indulge in the Reef Octopus, prepared with ginger, scallion, lemon, soy, mirin salmon roe, chili crisps, sesame, and microgreens freshly harvested from the on-site garden. This farm-to-table approach minimises environmental impact and supports local food practices.
The mains feature the Yellowfin Tuna Steak, accompanied by roasted tuna jus, lemon, teppan-fried onion, broccolini, and a crisp myoga salad. The tuna is freshly caught by local fishermen, ensuring top quality and promoting sustainable seafood practices while supporting the local fishing community.
White Orchid Restaurant’s new menu highlights its commitment to eco-friendly dining. By using homegrown ingredients and collaborating with local fishermen, the restaurant aims to reduce its carbon footprint and source seafood responsibly. Additionally, an Edible Flower Garden has been introduced to enhance the garden-to-table concept with fresh, healthy garnishes.
The restaurant is also unveiling the “Wellness Your Way” menu, which is tailored to various dietary needs. This menu provides delicious and nutritious options for individuals with specific dietary restrictions or anyone seeking healthier choices, aligning with the holistic approach to well-being.
Executive Chef Moosa comments, “The updated menu at White Orchid Restaurant reflects our commitment to modern Japanese cuisine and sustainable dining. We have focused on incorporating fresh, local ingredients like garden microgreens and locally caught tuna to enhance flavor while supporting our community and environment. Each dish is designed to offer a memorable dining experience that celebrates innovation.”
General Manager Jason Kruse adds, “White Orchid’s new menu exemplifies our dedication to excellence and sustainability. By merging modern Japanese cuisine with environmentally conscious practices and offering options for gluten-free, low-carb, dairy-free, vegetarian, and vegan guests, we are elevating the dining experience in the Maldives. We eagerly anticipate welcoming guests to this fresh and responsible culinary journey.”
Guests are invited to join on September 10th, 2024, to experience this innovative dining offering and discover why White Orchid is a distinguished destination in the Maldives for both exceptional quality and sustainability.
Cooking
Flavours of Japan light up Maldives: Sun Siyam Iru Fushi’s International Chefs Day experience

Sun Siyam Iru Fushi will mark International Chefs Day with a week-long celebration of Japanese artistry and flavour from 20th to 25th October 2025. The resort will host acclaimed Japanese Chef Junichi “JT” Tanaka, owner of Binchō Tanaka, and Sake Sommelier Yasuyuki “Sakeyasu” Suzuki for an exclusive series of culinary experiences.
Originating from Japan’s Izu Peninsula, Binchō Tanaka reflects the quiet philosophy of Sumibi Kappo—a charcoal-inspired cuisine that embodies harmony with nature. At Iru Fushi, Chef JT and Sommelier Sakeyasu will present an immersive omakase experience where Japanese sake and tea converge with fire and fermentation beneath the Maldivian sky.
Chef JT, whose career spans Japan, Jamaica, New York, and Australia, is recognised for his soulful omakase creations that blend tradition, wellness, and artistry. Joining him, Sommelier Sakeyasu—America’s first certified sake sommelier and a prominent figure in New York’s dining scene—will curate refined pairings showcasing precision, balance, and craftsmanship.
Guests will enjoy two signature events: an Artisanal Sake and Craft Brew Tea Pairing Dinner at Islander’s Grill, and an intimate beachside dinner under the stars. Each will celebrate the essence of Japanese culinary mastery in a Maldivian island setting.
The collaboration will feature Binchō Tanaka’s refined dishes paired with the renowned sake of Tanaka Shuzo—who recently revived the traditional kimoto fermentation method after 67 years—and the innovative craft brew teas of Marushichi Seicha. Together, they will capture the spirit of Izu in the Maldives through a fusion of fire, fermentation, and leaf.
To commemorate International Chefs Day, Chef JT will also conduct an exclusive workshop for Iru Fushi’s culinary team, offering hands-on training and sharing his culinary philosophy to inspire creativity and elevate the resort’s gastronomic craft.
“At Sun Siyam Iru Fushi, we are proud to celebrate International Chefs Day not only by delighting our guests but also by investing in the growth and creativity of our culinary team,” said Abdulla Atham, Resort Manager at Sun Siyam Iru Fushi. “Welcoming Chef JT and Yasuyuki Suzuki to share their expertise is a true honour. Their passion for Japanese gastronomy perfectly complements our vision of delivering experiences that are authentic, inspiring, and crafted with heart.”
Part of Sun Siyam Resorts’ (r)evolution, Iru Fushi stands as the only resort within The Luxury Collection—a portfolio inspired by the elements and dedicated to delivering exceptional guest experiences.
Cooking
Ifuru Island Maldives introduces Kai, blending Teppanyaki tradition with island spirit

Ifuru Island Maldives has announced the launch of Kai, a new addition to its culinary offering, introducing guests to an authentic Japanese teppanyaki dining experience infused with a Maldivian touch.
At Kai, guests gather around the communal teppan table to enjoy an evening of flavour, flair, and connection. Skilled chefs prepare the freshest seafood, meats, and vegetables with precision and artistry, transforming each meal into a captivating performance of slicing, flipping, and grilling before the guests’ eyes.
Derived from the Japanese words TEPPAN (鉄板), meaning “iron plate,” and YAKI (焼き), meaning “grilled” or “pan-fried,” teppanyaki is a celebrated culinary art that combines food and theatre. Kai brings this timeless tradition to life in an elegant, interactive setting where diners can complement their meal with sake, handcrafted cocktails, or fine wines.
Offering a Japanese-inspired tasting menu that balances tradition, creativity, and contemporary flavours, Kai invites guests on a refined gastronomic journey that celebrates connection and craftsmanship.
“Kai is all about shared moments and sensory delight,” said Marcel Sawyer, General Manager of Ifuru Island Maldives. “It’s a lively, interactive experience that perfectly complements our island’s spirit of joy and togetherness.”
Available as part of the resort’s Premium All-Inclusive offering with a supplement of USD 35++ per person, Kai promises an unforgettable dining experience set against the tranquil beauty of Ifuru Island.
Celebration
Sun Siyam Olhuveli’s dual celebration of Diwali and culinary artistry

Sun Siyam Olhuveli is set to host two joyous celebrations on 20 October 2025, honouring both the Festival of Lights, Diwali, and International Chefs Day. The occasion will feature India’s renowned Chef Meghna alongside performances by Chandana Wickramasinghe and The Dancers’ Guild, Sri Lanka’s premier dance ensemble. Together, they will merge tradition and innovation, celebrating culinary artistry while showcasing the vibrant colours, flavours, and rhythms of South Asia in an unforgettable experience.
At the heart of the celebration is Chef Meghna, the acclaimed creator of Meghna’s Food Magic and one of India’s most beloved culinary personalities. With a following exceeding three million, she is celebrated for making everyday cooking engaging, healthy, and full of heart—from oil-free samosas to sugar-free cakes. For this special occasion, she will present a Diwali-inspired menu highlighting plant-based cuisine and sustainable food choices. During the day, Chef Meghna will also conduct an interactive cooking session, giving guests the opportunity to experience her creative approach and signature techniques first-hand.
As the evening unfolds, guests will be treated to a captivating performance by Chandana Wickramasinghe and The Dancers’ Guild. This acclaimed ensemble of 40 artists is known for fusing centuries-old Kandyan and folk traditions with contemporary choreography, creating performances that bridge cultures and tell powerful stories. Having enchanted audiences in more than 70 countries, the troupe will bring their artistry to Sun Siyam Olhuveli, transforming the stage into a vibrant celebration of movement, music, and soul.
Beyond the performances, the event embodies the spirit of connection—sharing moments, discovering flavours, and celebrating cultural harmony. Throughout the resort, guests can participate in rangoli art sessions, beachside games, and hands-on cooking activities designed for all ages, creating a festive atmosphere for families and friends alike. Meanwhile, the resort’s culinary team will engage in friendly competitions and team-building challenges that reflect their passion, creativity, and unity.
“As we celebrate Diwali and International Chefs Day, we’re celebrating more than food and art—we’re celebrating connection,” said Hassan Adil, General Manager at Sun Siyam Olhuveli. “This event is about coming together, exploring traditions, and creating memories that last.”
Guests are invited to immerse themselves in a day filled with creativity, taste, and tradition, and an evening alive with rhythm and culture—an experience where the magic of celebration and culinary excellence come together at Sun Siyam Olhuveli.
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