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Chef Kelvin Cheung curates unique culinary experience at JW Marriott Maldives

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JW Marriott Maldives Resort & Spa, a luxurious multi-generational retreat known for its world-class culinary experiences, invites guests to embark on a bespoke three-day culinary journey from November 17 to 19, 2024. The experience will be led by acclaimed Chef Kelvin Cheung of Jun’s Dubai, whose innovative approach to third-culture cuisine has earned him numerous accolades, including recognition in the Michelin Guide Dubai, MENA’s 50 Best Restaurants, Gault & Millau UAE, and the prestigious title of What’s On Dubai’s 2024 Chef of the Year. As a pioneer of Third Culture Food, Chef Kelvin has transformed the culinary landscape at Jun’s, one of the Middle East’s most unique dining concepts.

Celebrated for his inventive fusion of global flavours and a strong emphasis on sustainability, Chef Kelvin Cheung will collaborate with the resort to craft a series of curated dining experiences that embody both his culinary philosophy and the resort’s commitment to mindful, eco-conscious gastronomy. This partnership highlights the use of locally sourced ingredients, including fresh produce from the JW Garden, and incorporates zero-waste cooking techniques, resulting in health-conscious menus that promote wellness and inclusive dining.

“Food has always been about connection for me—whether bridging flavours, cultures, or people. I’m excited to bring my perspective on food and wellness to JW Marriott Maldives Resort & Spa, where we’ll explore flavours while focusing on sustainability and mindful eating,” Chef Kelvin remarked.

The culinary journey will commence on November 17 with an exquisite five-course dinner at Kaashi, the resort’s treetop restaurant, which offers stunning views of the Indian Ocean. Chef Kelvin will fuse Indian, Thai, and Chinese flavours with dishes such as Pani Puri, Tom Yum, and Char Siu Wagyu Short Rib—an homage to his third-culture heritage. On the second evening, guests will dine at the overwater Hashi/Shio, where another five-course menu will feature groundbreaking dishes, each telling a story of global fusion and creativity.

The final day of the event will see Chef Kelvin leading an interactive zero-waste cooking class at Aailaa, the resort’s all-day dining restaurant. Guests will learn how to craft delicious dishes while minimising food waste, with a special focus on using fresh herbs and ingredients from the JW Garden.

“We are delighted to welcome Chef Kelvin Cheung to showcase his culinary artistry at our resort. His philosophy of blending diverse culinary traditions while maintaining a strong focus on sustainability and wellness perfectly aligns with our vision for creating exceptional dining experiences for our guests,” said Mohit Dembla, General Manager of JW Marriott Maldives Resort & Spa.

Chef Kelvin’s collaboration with JW Marriott Maldives Resort & Spa promises a unique culinary celebration where wellness, sustainability, and world-class gastronomy come together amidst the breathtaking beauty of the Maldives.

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Exquisite culinary journey awaits at Cinnamon Velifushi’s Marlin

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Newly reopened with a refreshed spirit and a refined culinary direction, Marlin at Cinnamon Velifushi Maldives invites guests to rediscover one of the island’s most intimate dining experiences. Perched along the shoreline with uninterrupted views of the horizon, the restaurant pairs inspired new dishes and elevated service with a setting that’s nothing short of magical. As the sun melts into the sea, casting golden reflections across the water, each evening at Marlin unfolds like a private performance.

With fewer than ten tables, the atmosphere at Marlin is intentionally intimate. The open-air space is designed to foster quiet moments and meaningful conversation, with the lapping waves and amber skies creating a serene backdrop. Whether it’s a romantic evening or a private celebration, Marlin delivers a sense of exclusivity that few can match.

The culinary journey begins with an irresistible selection of starters. One of the most memorable is the Half a Dozen Debay Oysters, a showpiece of flavour and texture where each oyster is prepared with its own bold twist. Next, the Tom Yum Talay, a Thai seafood soup revered across Southeast Asia, arrives with its intoxicating aroma. Crafted with lemongrass, galangal, kaffir lime leaves, Thai chillies, and plump shrimp, the broth is simmered gently to draw out each layer of flavour, then finished with a swirl of coconut milk that softens the spice without losing the complexity.

For the main course, the spotlight often falls on the curried lobster, a house favourite that encapsulates the essence of island indulgence. Fresh lobster is gently simmered in a Maldivian-spiced cream, enriched with subtle hints of coconut milk, lending the dish a silky finish and a depth of flavour that balances spice, sweetness, and brine in every bite. Seafood lovers will also appreciate the array of options including crab, tiger prawns, and reef fish, while those craving fire-kissed perfection can opt for selections from the grill: Salmon steak, Barramundi fish fillet, or the Australian Wagyu beef tenderloin, prized for its melt-in-the-mouth marbling. The Mulwarra lamb rack chops are another standout, cooked to tender perfection and accompanied by seasonal vegetables and rich jus.

One of the most noticeable enhancements since the reopening is Marlin’s wine programme. The expanded cellar features a carefully curated list of vintages selected to complement the bold flavours of the new menu. The Chardonnay bring freshness to seafood dishes, while Pinot Noir and Cabernet Sauvignon offer warmth and depth to grilled meats. The staff, now trained with an even keener focus on wine pairings, are on hand to guide guests through the list, ensuring each bottle adds to the occasion.

“Dining at Marlin is about curating moments that linger,” says Sanjeeva Perera, General Manager of Cinnamon Velifushi Maldives. “From the way the light plays on the waves to the layered flavours on each plate, everything comes together to offer our guests an experience that’s deeply personal and profoundly memorable.”

Whether you’re toasting to a special occasion or simply savouring the present, Marlin invites you to slow down, take it all in, and enjoy one of the Maldives’ most captivating sunset views served with a side of culinary artistry.

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Dubai Chocolate Brownies in Maldives: BBM, Dreidoppel conclude pastry tour

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BBM’s exclusive Dreidoppel Demo Tour, led by Master Pâtissier Frankie Robin, concluded successfully on Apr 30th, after a 10-day pastry training series across 15 leading Maldivian resorts that requested the training. Two city bakeries were also trained on the 30th. The initiative brought together global expertise and a strong commitment to raising pastry standards in the local hospitality industry.

This year’s sessions focused on practical pastry solutions using Dreidoppel’s premium ingredient range to create Panettone, Dubai chocolate brownies, Mousses, Crème Brûlée, Fill & Gloss applications, and Caramel Chocolate Snacks.

A standout feature of the tour was the passion shown by young chefs across the islands.

Chef Frankie Robin remarked, “What truly impressed me was how prepared and passionate the young chefs were. Their eagerness to learn, experiment, and take their skills to world-class standards made every session an absolute joy.”

Grounded in real kitchen challenges—speed, flavour, and efficiency—Chef Frankie’s demos showcased how smart ingredient choices can drive both creativity and performance.

A.V.S. Subrahmanyam, Chief Operating Officer at BBM, added, “At BBM, we believe in more than just supplying ingredients—we are committed to the professional growth of the industry. Collaborations like this empower culinary teams with global techniques and greater confidence.”

The tour reflects BBM’s ongoing efforts to strengthen the Maldivian foodservice industry through knowledge-sharing and access to world-class products.

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Zeen’s Cuisine takes over Mercure Maldives Kooddoo’s Vista restaurant

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Mercure Maldives Kooddoo has announced a special culinary collaboration with Zeen’s Cuisine, bringing an exclusive dining experience to the island’s signature Italian restaurant, Vista. Set to take place on 23rd May 2025, this one-night-only takeover event will feature the bold and inventive creations of celebrated Maldivian chef, Zeen.

Renowned for her innovative take on fusion sushi, Zeen has carved a name for herself by blending traditional Japanese techniques with Maldivian flavors, creating dishes that are as visually stunning as they are delicious. Her unique culinary style celebrates her roots while pushing the boundaries of contemporary cuisine.

In the lead-up to the event, Zeen will collaborate closely with the resort’s culinary team through a series of hands-on training sessions. These workshops are designed to share knowledge, introduce new techniques, and inspire creative experimentation, ultimately enriching the skills and perspectives of the Mercure Maldives Kooddoo kitchen team. As part of this collaboration, Zeen will also work with the team to introduce an exclusive new roll to the resort’s culinary offerings: the Kooddoo Kiss. Inspired by the resort’s adults-only concept, this roll features exquisite flavors with a subtle kick. While the ingredients and taste profile remain a closely guarded secret, guests can look forward to its much-anticipated reveal on the day of the event.

Guests at Vista Restaurant will be treated to a thoughtfully curated menu that reflects Zeen’s signature flair, incorporating fresh island ingredients and unexpected pairings. The event will serve as a celebration of creativity, cultural expression, and gourmet artistry, set against the breathtaking backdrop of the Indian Ocean.

This takeover not only highlights Mercure Maldives Kooddoo’s commitment to showcasing local talent and culture through its “Discover Local” initiative but also reaffirms its position as a hub for culinary innovation in the Maldives.

Limited seats are available for this exclusive evening. Guests are encouraged to reserve in advance to experience this rare gastronomic encounter with one of the Maldives’ most exciting and underrated chefs.

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