Some dinners are remembered for the food, while others for the setting. At Cinnamon Hakuraa Huraa Maldives, this one is designed to be remembered for both.

Far from the lights and sounds of the resort, surrounded by nothing but the Indian Ocean, an intimate sandbank becomes the setting for one of the resort’s most exclusive experiences. Offered only once each evening and reserved for just one couple, Private Sandbank Dining turns an otherwise untouched stretch of sand into a private dining destination for two.

The experience begins just before sunset, when the couple departs the resort by boat for the nearby sandbank. Timing is everything and Cinnamon Hakuraa Huraa Maldives is known for its spectacular sunsets, and arriving as the late afternoon sky begins to change colour means the first course of the evening is, quite simply, the view. Guests can settle in with a cheese platter accompanied by unlimited cocktails or wine, watching the sun slowly disappear into the horizon.

Then comes dinner. The carefully curated multi course menu matches the setting with a dining experience that is sophisticated, generous and beautifully presented. It begins with an oyster with green apple and Tabasco granita, followed by a choice of scallop tiradito with cucumber, tiger’s milk and mango relish or a seared tuna Niçoise salad. Guests then choose between Thai coconut chicken soup and Moroccan spiced lentil and vegetable soup.

For the main course, there is harissa spiced salmon with roasted red pepper coulis, burnt lemon yoghurt and herbed couscous, or an indulgent Surf n Turf Sirloin pairing chargrilled beef with chilli garlic tiger prawns, smoked paprika béarnaise and Parmesan truffle mashed potatoes. A zesty lemon sorbet refreshes the palate before dessert, with a choice between a cinnamon pineapple tart with passion fruit coulis and a pistachio cream roll with raspberry vanilla Chantilly, crumble and petit four.

Guests who have experienced the dinner have been struck not only by the flavours, but by the care and detail that reveal themselves course after course. At USD 475 nett per couple, this is not simply dinner on a sandbank, it is an entire evening created for two, bringing together a private boat journey, sunset drinks, a premium multi course menu and, perhaps most importantly, the feeling of having a tiny piece of the Maldives entirely to yourselves.

Alila Kothaifaru Maldives has announced that Umami has been named Best Restaurant at the Travel Trade Maldives Awards 2026, recognising the restaurant’s Japanese-inspired Asian fusion cuisine, distinctive dining experiences and the people who bring them to life.

Meaning the “essence of deliciousness” in Japanese and recognised as the fifth taste, Umami brings together layers of flavour, craftsmanship and cultures in an intimate island setting. Japanese culinary precision sits at the heart of its approach, enriched by diverse Asian influences and contemporary expression.

Across the restaurant, the experience unfolds through the considered artistry of sushi and sashimi, charcoal-fired seafood, and the precision and engaging theatre of teppanyaki. At the adjoining Yakitori Bar, a more relaxed atmosphere complements the dining experience, while sake, mocktails and cocktails add another dimension to the journey.

Among Umami’s culinary signatures are lightly seared Maldivian tuna with Oscietra caviar and teriyaki sauce; Miso Gindara, with black cod marinated in miso for 24 hours; and Tajima Wagyu Beef Tenderloin MB 8–9 accompanied by seasonal vegetables and yakiniku sauce. The Taste of Umami experience can also be paired with a curated progression of premium Japanese sake selected to complement each course.

The People Behind Umami

At the heart of Umami is a 14-member culinary and service team from Indonesia, Myanmar, Sri Lanka, India, the Philippines and the Maldives. Their different cultures, experiences and perspectives contribute to one shared approach to hospitality, allowing Japanese culinary foundations to meet the creativity and flavours of Asia.

With the support of General Manager Thomas Weber, guided by Executive Chef Frank Wackerhagen and Director of Food & Beverage Danilo Paolella, the team shares a respect for Japanese craft and a commitment to creating dining experiences that feel personal, considered and connected to the island.

Leading Umami’s culinary direction is Chef de Cuisine Ronando A. Ramos, whose relationship with Japanese cuisine spans more than two decades. Beginning his career as a sushi cook in 2005, he developed his expertise in sushi and teppanyaki through years of experience in luxury resorts and Japanese dining. Today, he oversees the culinary direction of Umami and Yakitori Bar, from menu creation and food quality to the development of his kitchen team. His career has also been recognised through leadership and culinary awards, including a Top Three Silver Medal at the 14th Hotel Asia Culinary Challenge in 2018. More than two decades devoted to Japanese cuisine, Chef Ronando brings a deep command of sushi, teppanyaki and contemporary Japanese dining to Umami, paired with a leadership philosophy centred on consistency, mentorship and guest experience.

Alongside him, Japanese & Teppanyaki Sous Chef Agus Astawa brings a Balinese culinary foundation and a longstanding fascination with Japanese cuisine. His career has taken him between Bali and the Maldives, shaped by competition, leadership and mentorship. An early milestone came when he earned a Gold Medal in an appetizer competition, strengthening his appreciation for creativity, precision and presentation.

Through hands-on experience and the guidance of Chef Ronando, he deepened his understanding of Japanese fusion cuisine and teppanyaki, developing an approach that balances technical precision with the energy and engaging interaction of live cooking. Today, Chef Agus brings together Balinese warmth, Japanese craftsmanship and the expressive character of teppanyaki, transforming the counter into a place of both craft and connection.

For Chef Agus, food goes beyond what arrives on the plate. It becomes part of the memory a guest takes home.

In the dining room, Restaurant Manager and Certified Sake Sommelier Abdulla Saeed (Billy) brings more than 18 years of luxury hospitality experience, complemented by specialist knowledge in sake and wine curation, personalised recommendations and food pairing.

A WSET Level 2 holder and Certified Sake Sommelier through the Sake Sommelier Association, Abdulla has further enriched his understanding of provenance through first-hand journeys to Champagne, France in 2018 and Japan in 2022, exploring wine and sake at their source. These experiences inform an intuitive and distinctly personal style of service, allowing him to guide guests through pairings that complement the cuisine while adding another layer to the Umami experience.

Their commitment to craft continues through learning and exchange with other Hyatt properties in Asia Pacific. The team further refined its teppanyaki techniques through dedicated training with Chef Oscar Lau, Teppanyaki Chef from Grand Hyatt Hong Kong, who visited the resort to share his expertise and strengthen both technique and the interactive experience around the teppanyaki counter.

The Best Restaurant award celebrates what has come to define Umami: food with a clear point of view, craftsmanship with personality, thoughtful beverage experiences and hospitality that feels intuitive rather than formal.

“We are very proud to see Umami recognised as Best Restaurant at the Travel Trade Maldives Awards 2026. This award reflects the passion and consistency of our culinary and service team, from the precise execution of each dish to the variety and considered presentation of our sake, mocktails and cocktails. Most importantly, it recognises the experience our team creates for our guests: personal, engaging and memorable. Seeing guests connect with the food, enjoy the interaction at the teppanyaki counter and discover new flavours through our dishes and drinks is what makes Umami truly rewarding. This recognition belongs to every member of the team whose skill, creativity and genuine hospitality bring the restaurant to life each day,” says Thomas Weber, General Manager.

Different Origins. Distinct Flavours. One Table.

Japan inspires the craft. Asia brings the flavours and perspectives. The Maldives lends its setting and spirit of hospitality. Umami brings them together.

For more information or to discover the resort’s dining experiences, visit www.alilakothaifarumaldives.com.

Conrad Maldives Rangali Island, owned by Ventive Hospitality and operated by Hilton under the Conrad Hotels & Resorts brand, will host its Michelin Master Series 2026 from 19 October to 7 December 2026, bringing three Michelin-starred chefs to the Maldives for 12 culinary experiences across the resort.

Part of Ventive Hospitality’s five-resort, 515-key Maldives portfolio, the series will feature Chef Theodor Falser, Chef Simon Hulstone and Chef Gabriela Filca, with each residency combining chef-led dining, tasting menus, wine experiences and culinary interactions across the resort’s distinctive dining venues. Ventive’s Maldives portfolio comprises Conrad Maldives Rangali Island, the three Anantara properties at Dhigu, Veli and Naladhu Private Island, and Raaya by Atmosphere.

Three chefs. 12 experiences. One culinary calendar.

• Theodor Falser (19–24 October): Sunset Soirée; seven-course dinner at Ithaa; Champagne Cruise; five-course beachfront dinner with Maldivian lobster and Ruinart Champagne
• Simon Hulstone (16–21 November):  Sunset Soirée; seven-course dinner at Ithaa; five-course Wine Cellar dinner with wine pairings; five-course beachfront dinner
• Gabriela Filca (1–7 December): Sunset Soirée; tasting menu at Ithaa; four-course beachfront dinner with Maldivian lobster; interactive culinary masterclass

The series opens with Theodor Falser, chef behind the Michelin-starred Johannesstube in South Tyrol. Falser took over the restaurant in 2014 and earned its Michelin star within his first year. His culinary philosophy is rooted in nature, seasonal ingredients and South Tyrolean produce, with his “Taste Nature” concept drawing heavily from the landscapes of the Dolomites.

From 16–21 November, Simon Hulstone will bring more than three decades of culinary experience to the island. Chef-proprietor of The Elephant in Torquay, which has held a Michelin star for more than 20 consecutive years, Hulstone is a Roux Scholar, former UK National Chef of the Year and two-time Great Britain representative at the Bocuse d’Or. His approach also extends to sustainable sourcing, with produce for The Elephant supported by his 90-acre farm and regional producers.

The series concludes with Gabriela Filca, Chef de Cuisine at Nebo Restaurant & Lounge at Hilton Rijeka Costabella Beach Resort & Spa. At 23, Filca became one of the youngest women to lead a Michelin-starred kitchen; Nebo retained its Michelin star under her leadership, while she was named Gault&Millau’s Great Chef of Tomorrow and received Croatia’s Michelin Young Chef Award.

The programme will make use of some of Conrad Maldives Rangali Island’s most recognisable culinary settings.

The chefs will host seven-course tasting menus at Ithaa Undersea Restaurant, the world’s first undersea restaurant, located five metres beneath the Indian Ocean and seating just 14 guests. The resort’s Wine Cellar, located two metres underground, houses 18,000 bottles across up to 800 labels and will host Simon Hulstone’s five-course wine-paired dinner.

The programme will also extend to the beach and open waters, with a sunset Champagne cruise aboard the Majesty Yacht, beachfront dinners featuring local Maldivian lobster, and a culinary masterclass with Filca exploring modern techniques and the creative process behind her cuisine.

Food and beverage is an increasingly important value driver within luxury hospitality, contributing not only to guest experience but also to the overall economics of a resort. Across our international portfolio, F&B and other services contributed 40% of revenue in Q1 FY27, while our Maldives resorts delivered a 15% year-on-year increase in same-store TRevPAR in FY26. Culinary programming such as the Michelin Master Series allows us to build on this strength by bringing recognised culinary talent to our destinations, creating additional reasons for guests to choose our resorts while deepening the value and differentiation of the overall stay,” said Ranjit Batra, Chief Executive Officer, Ventive Hospitality Ltd.

The Michelin Master Series 2026 reinforces Conrad Maldives Rangali Island’s position as a destination where culinary programming, destination-led dining and high-value guest experiences form an integral part of the resort proposition.

Cover photo (R-L): Theodor Falser, Simon Hulstone and Gabriela Filca.