Renowned for its marine life and underwater experiences, Sun Siyam Vilu Reef, part of Sun Siyam’s Privé Collection, has been named Best House Reef at the Travel Trade Maldives (TTM) Awards 2026.

The award recognises the resort’s marine environment, which is accessible directly from its beaches and overwater villas. The annual TTM Awards and Gala brings together travel professionals and hoteliers from across the archipelago to recognise achievements within the Maldivian hospitality industry.

The island’s coral reef is home to marine species including resident sea turtles, reef sharks, tropical fish and eagle rays. Guests can explore the reef through guided excursions led by the resort’s resident marine experts, customised scuba-diving experiences and coral restoration initiatives designed to support the long-term preservation of the marine environment.

“Our reef is the living soul of Sun Siyam Vilu Reef, shaping every visitor’s journey from the moment they step into our turquoise lagoon,” said Masdhooq Saeed, Cluster General Manager. “To be named the Maldives’ Best House Reef is an immense honour, strengthening our commitment to nurturing this remarkable marine sanctuary so our guests can keep discovering its quiet magic beneath the surface.”

Travellers seeking underwater experiences can book directly with the resort to access exclusive benefits and guided marine excursions.

Holiday Inn Resort Kandooma Maldives has received two honours in the 11th annual LUXlife Hospitality Awards, named Best Family Resort 2026 – Maldives and recipient of the Sustainability Excellence Award 2026 – Maldives.

The LUXlife Hospitality Awards recognise businesses and individuals demonstrating excellence across the global hospitality industry, from hotels and resorts to dining, travel and wellness experiences.

For Kandooma, the two awards recognise areas that have become an important part of the island experience: creating memorable Maldives holidays for families while continuing to strengthen its approach to responsible tourism and environmental stewardship.

Speaking about the resort’s latest accolades, General Manager Andrew Drummond said the recognition comes at an exciting time for Kandooma.

“These awards recognise two areas that are incredibly important to us, and the timing couldn’t be better. We are delighted to have our family offering recognised, particularly as we have some exciting new developments ahead that will make the family experience at Kandooma even stronger when we become Kandooma Maldives on 1 October. The Sustainability Excellence Award is equally meaningful for our team. Sustainability is something we want to keep building on, finding practical ways to reduce our impact, protect the natural environment around us and, importantly, bring our guests along on that journey,” he said.

Kandooma’s family offering combines spacious accommodation, a dedicated Kandoo Kids’ Club, family activities on land and water, and the freedom of an island where days can be as active or relaxed as each family chooses.

Sustainability has also become increasingly embedded in resort operations and the guest experience, with initiatives spanning renewable energy, waste reduction and recycling, marine conservation, environmental education and community engagement.

The LUXlife Hospitality Awards 2026 are determined through LUXlife Magazine’s independent, merit-based research and evaluation process. Nominees are assessed against criteria including service quality, guest satisfaction, brand reputation and overall performance within their field. The awards are designed to recognise achievement on merit rather than the size, location or market influence of the organisation.

Located in South Malé Atoll, approximately 45 minutes by speedboat from Velana International Airport, Holiday Inn Resort Kandooma Maldives is a private island resort known for its relaxed atmosphere, natural beauty and strong connection to the ocean.

The resort offers 146 contemporary Garden, Beach and Overwater Villas, together with extensive family experiences, the Kandoo Kids’ Club, exceptional scuba diving including nearby Kandooma Thila, surfing, island dining and Kandooma Spa by COMO Shambhala.

Holiday Inn Resort Kandooma Maldives will transition to Kandooma Maldives from 1 October 2026, operated by HPL Hotels & Resorts, a subsidiary of Hotel Properties Limited. For stays and further information, visit www.Kandooma-Maldives.com.

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.