As November unfolds over the Indian Ocean, the spirit of Thailand’s Loy Krathong comes to life across the Maldives. Celebrated through the symbolic floating of decorated offerings on water, the centuries-old festival is a time for gratitude, reflection and new beginnings. This year, Centara Hotels & Resorts Maldives brings the occasion to its four island resorts, where Thai heritage meets the distinctive character of each destination through cultural celebrations, culinary experiences and island festivities on 24 and 25 November.

The celebrations begin with creativity and discovery at Centara Grand Lagoon Maldives, where, on 24 and 25 November, guests are invited to explore the art of traditional krathong making, learning about the symbolism behind these delicate floating arrangements. From colourful workshops and festive games to beachside challenges, the programme brings families together through cultural discovery and friendly competition. As daylight gives way to evening, an outdoor cinema experience beneath the stars adds another dimension to the island celebrations.

For families seeking a more immersive cultural experience, Centara Mirage Lagoon Maldives sets the scene on 24 November with a festive parade, hands-on krathong-making workshops and a special floating ceremony along its signature lazy river. The sight of handmade krathongs drifting along the water offers a memorable interpretation of the festival’s most cherished tradition. Thai culture continues to take centre stage through an evening of traditional dance and a specially curated Thai buffet, while distinctive culinary offerings at Suan Bua bring the flavours and traditions of Thailand to the island. The celebrations continue on 25 November with further creative workshops and a family movie evening beneath the night sky.

Further south, the celebrations take on a more intimate character at Machchafushi Island Resort & Spa Maldives, The Centara Collection, on 24 and 25 November. Inspired by the artistry and culinary heritage of Thailand, the programme brings together lantern-making, an authentic Thai dining experience at Suan Bua and an opportunity to discover traditional cooking techniques alongside the resort’s master chef. Throughout both days, SPA Cenvaree adds a wellness dimension to the occasion, inviting guests to make time for personal renewal.

Meanwhile, on 25 November, the spirit of Loy Krathong finds an adults-only expression at Centara Ras Fushi Resort & Spa Maldives. The celebrations bring together traditional krathong craftsmanship, Thai culinary discovery and an evening of beachfront festivities. The Thai Kin Khao beachfront buffet at Azure Beach features authentic Thai specialities and live cooking stations, complemented by an evening programme of cultural performances and cherished Thai rituals. A Northern Thai candlelight dance, a Muay Thai cultural showcase and a traditional dance procession set the scene for the symbolic floating of krathongs, followed by a traditional Bai Sri Su Kwan blessing ceremony offering wishes for happiness, prosperity and good fortune.

Though each island brings its own character to the occasion, the meaning behind the celebrations remains shared. From the gentle movement of krathongs across the water to the flavours, artistry and rituals of Thai culture, Loy Krathong offers an opportunity to pause, reflect and welcome new beginnings. In the Maldives, these traditions find a distinctive island setting, bringing the spirit of Thailand to life across Centara Hotels & Resorts Maldives.

The glow of charcoal beside the beach; Mediterranean seafood against the blues of the Indian Ocean. From 13–23 January 2027, Atmosphere Core’s Fire: Smoke: Soul brings back Chef Pasquale Palamaro of Michelin-starred Indaco at Regina Isabella, Ischia, Italy to the Maldives. Across VARU by Atmosphere, OBLU SELECT Sangeli and OBLU NATURE Helengeli by SENTIDO, he joins the resident Executive Chefs in a meeting of Mediterranean technique and Maldivian ingredients.

“Food has a wonderful way of bringing people and cultures together. With Fire : Smoke : Soul, Chef Pasquale Palamaro and our Executive Chefs share their craft, ideas and personalities through the flavours, ingredients and traditions of the Maldives. Ultimately, we want our guests to leave with more than a great meal. We want them to remember the people they met, the stories they discovered and the moments they shared around the table,” says Anupam Banerjee, Vice President – Food & Beverage, Atmosphere Core.

Continuing the exchange established through Mediterranean Soul, Maldivian Heart in 2025, this series pairs Palamaro’s affinity with seafood and island produce with each restaurant’s distinct character. Cooking classes offer guests a closer encounter with the craft; Four Hands dinners bring the chefs together as equal culinary partners.

“Every destination has its own culinary identity, shaped by its ingredients and traditions. Returning to the Maldives gives me the opportunity to continue this exchange, explore new expressions of Mediterranean cooking and create alongside the talented resident chefs,” says Chef Pasquale Palamaro.

VARU by Atmosphere | Embers, Seafood and Shades of Blue

At VARU, the journey moves between the warmth of Charcoal’s beachside grill and the Mediterranean seafood sensibility of NÜ. Embers, aroma and the open evening air set the tone at Charcoal; at NÜ, the sea becomes the thread connecting two island kitchens. Named for the Dhivehi word for blue, NÜ finds a poetic counterpart in Indaco, whose name evokes the indigo of the sea at twilight.

Alongside Executive Chef Ajaya Kumar Sahoo, Palamaro will explore responsibly sourced seafood, Mediterranean technique and the interplay of fire and smoke. The programme opens with a GM Cocktail on 13 January, followed by dinner at Charcoal on 14 January, then a cooking class and Four Hands Dinner at NÜ on 15 January.

OBLU SELECT Sangeli | Fire Beside the Lagoon

At Sangeli’s Just Grill, lagoon-side dining gives the collaboration a convivial rhythm. Mediterranean craftsmanship meets the immediacy of the grill in a setting that pairs culinary precision with the ease of island life. Palamaro joins Executive Chef Ravindra for this chapter, beginning with a Cocktail with the General Manager on 17 January and dinner at Just Grill on 18 January. A cooking class and Four Hands Dinner, both at Just Grill, follow on 19 January.

OBLU NATURE Helengeli by SENTIDO | Smoke, Sea and Island Hospitality

The final chapter unfolds at Helengeli’s Just Grill, where Mediterranean flavours meet an island setting defined by warmth and an unhurried sense of welcome. Working with Executive Chef Anirudh Deshpande, Palamaro brings the series to a close through fire, smoke and shared craft. A GM Cocktail on 21 January leads into dinner at Just Grill on 22 January, with a cooking class and the concluding Four Hands Dinner at Just Grill on 23 January.

The Details That Give Dining Its Depth

The series places equal emphasis on what reaches the plate and the thought behind it: responsibly sourced catch, traceable ingredients, hyperlocal produce where available and circular kitchen practices designed to reduce food waste. Seasonal vegetables receive the same creative attention as seafood and grills, while considered wine and alcohol-free pairings, personal interaction with the chefs and each resort’s live band add further texture to the evenings.

Beyond the guest experience, the exchange of techniques and perspectives is intended to endure within the kitchens, enriching the cooking long after the final dinner.

For travellers who seek a destination through its food, Fire: Smoke: Soul offers a different way to experience the Maldives: through the character of an ingredient, the glow of an ember and the conversation between two island traditions. Three settings, each with its own identity; a shared belief that the most memorable tables have a story to tell. This January, guests are invited to discover the stories, flavours and creativity behind Fire, Smoke, & Soul at Atmosphere Core resorts.

Sun Siyam Vilu Reef continues its evolution with the introduction of YAYA Beach Club and Tuscany, two distinctive additions to the resort’s dining and lifestyle experiences. Following the unveiling of its reimagined villas earlier this year, the latest developments bring a fresh dimension to island life, combining relaxed beachside gatherings, music, creative cocktails and the warmth of Italian hospitality.

The launch coincided with the resort’s 28th anniversary celebrations, held from 28 to 30 October under the theme A New Rhythm of the Reef. The three-day programme brought together international DJs, live entertainment, wellness experiences and a special culinary residency by Chef Fatjon Goga, marking another milestone for the first resort in the Sun Siyam portfolio, which opened in 1998.

YAYA Beach Club: A New Signature Experience

At the heart of this new chapter is YAYA Beach Club, the first introduction of this new Sun Siyam Signature Experience across the resort collection.

Designed as a relaxed social space where food, drinks, music and playful moments come together, YAYA brings fresh energy to the island while remaining true to the intimate character of Sun Siyam Vilu Reef, part of the group’s Privé Collection.

The experience unfolds naturally throughout the day, beginning with Club Café, where speciality coffee and music set a relaxed atmosphere. As the day progresses, Smoothies & Spritzes offers refreshing drinks and cocktails, complemented by casual beachside dining, sharing plates, island-inspired games and informal tasting experiences.

What sets YAYA apart is its attention to the smaller moments of hospitality. From chilled towels and fresh coconuts to spontaneous drinks and thoughtful surprises from the team, the concept is designed to create memorable experiences that feel natural and personal rather than programmed.

As the afternoon moves towards sunset, music and cocktails introduce a new rhythm through YAYA’s signature sunset ritual. The concept also includes special monthly Full Moon Soirées, bringing together candlelight, music, sharing plates and drinks beneath the Maldivian night sky.

Open daily from 10:30 to 19:00, YAYA Beach Club welcomes guests of all ages until 17:00, offering a relaxed beachfront setting for lunch, speciality coffee and refreshing drinks. From 17:00 to 19:00, the atmosphere transitions to an adults-only experience for drinks, music and sunset moments. Food service is for lunch only.

As the first YAYA Beach Club in the Sun Siyam portfolio, the concept marks the beginning of a new Signature Experience designed to become a recognisable part of the group’s hospitality offering.

Tuscany: The Warmth of Italian Dining by the Ocean

Complementing the relaxed energy of YAYA Beach Club, Tuscany introduces a different dining experience to Sun Siyam Vilu Reef, inspired by the warmth, generosity and simplicity of Italian cuisine.

Tuscany will welcome guests for dinner daily from 18:30 to 21:30, offering an inviting destination for leisurely evenings where quality ingredients, familiar Italian flavours and a welcoming atmosphere take centre stage.

Rather than focusing on formal dining, Tuscany celebrates the pleasure of sharing good food and conversation. From freshly prepared pasta and Italian favourites to carefully selected ingredients and comforting Mediterranean flavours, the restaurant brings the spirit of Italian hospitality to the shores of the Maldives.

The concept is centred on relaxed, unhurried dining, offering guests an opportunity to enjoy an intimate evening by the ocean. Guests staying at Sun Siyam Vilu Reef may enjoy one dining experience at Tuscany during their stay, while those wishing to return receive a 50% discount on food for subsequent visits.

The introduction of Tuscany was celebrated during the resort’s 28th anniversary programme with a special culinary residency by Chef Fatjon Goga, whose approach to contemporary Italian and Mediterranean cuisine reflects the restaurant’s inspiration. Born in Albania and shaped by his culinary career in Italy, Chef Goga has worked in acclaimed kitchens including Don Alfonso and Arnolfo. Since 2022, he has led Osteria Grande in Arezzo’s historic Piazza Grande, where Tuscan traditions, seasonal ingredients and refined techniques come together.

During the anniversary celebrations, guests were introduced to his culinary philosophy through a special dining programme, including a signature dinner, a hands-on pasta masterclass and an intimate culinary experience highlighting the stories and inspirations behind his cooking.

A New Chapter for Sun Siyam Vilu Reef

Together, YAYA Beach Club and Tuscany introduce two complementary experiences to Sun Siyam Vilu Reef. While YAYA brings a playful, social atmosphere to the island’s daytime offering, Tuscany invites guests to slow down and enjoy the pleasures of Italian dining in the evening.

The new venues follow the resort’s recent villa enhancements and form part of its continued evolution, bringing fresh experiences to the island while preserving the personalised service, natural surroundings and intimate atmosphere that have defined Vilu Reef since its opening in 1998.

As the first resort in the Sun Siyam portfolio, Sun Siyam Vilu Reef continues to build on its heritage, combining the warmth of Maldivian hospitality with new experiences that invite guests to discover a different rhythm of island life.

For more information, visit the Sun Siyam Vilu Reef website.