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SIX & SIX introduces HIRIGAA private island at DHON MAAGA MALDIVES
Some words hold more than meaning. In Dhivehi, Hirigaa is such a word. A porous coral stone, once lifted from reef and shore, was shaped by hand and set with care. With it, Maldivians built faalan, raised Miskiy, and gave homes their foundation. Admired for its beauty, chosen for its strength — the name held within it a sense of permanence, of labour, of memory.
Now the word has returned. Not as artefact, but as a secret place. HIRIGAA is the private island within DHON MAAGA, part of the SIX & SIX portfolio opening in late 2026. It is not a third island, but the soul of the second — a sanctuary folded into DHON MAAGA’s larger story, where privacy is not absence, but stillness.
In Maldivian tradition, the Maavadin were master craftsmen, their knowledge spanning reef stone, wood, and ornament. They understood how to work with stone and wood — shaping each line with instinct, proportion, and purpose. Their role was not only to create, but to ensure that what was made endured: a philosophy of permanence, carried through every line and joint. Step inside the oldest Miskiy in the Maldives and their presence remains. Chisel strokes on stones. Timber beams worked with patience. Carvings filtering light and shadow across walls that still stand. What they built endures because it was shaped not for spectacle, but for continuity.
HIRIGAA carries that essence forward. Its architecture rests rather than rises. Lines are measured, spaces allowed to breathe. Not built to impress on arrival, but to hold, to last, to belong.
At DHON MAAGA, villas rise in two elemental forms — TERRA, drawn from land, and AETHR, suspended above water. Within HIRIGAA, these signatures are echoed in three colossal villas: one oriented toward the sunset on its own private beach; and two elevated above waters at equal height, each with panoramic views that embrace the horizon.
Beyond the villas, the island offers two distinct dining experiences, each reflecting a different expression of island life. The first is an overwater pavilion, where meals unfold above the water, light moving gently across the surface. Complete with a pool and slide, it balances playfulness and refinement. Dining flows seamlessly into leisure — a subtle reflection of shared feasts, where generosity is effortless and warmth lingers softly.
The second is a secluded dining space set within the island, shaded by palms and cooled by ocean breezes. Tables rest beneath the canopy, lanterns casting soft light across sand and timber. This is dining in its most intimate form — a private ritual, where conversation lingers and connection to place is felt in every detail.
A spa offers treatments in harmony with the island’s natural rhythm, complemented by a steam room and sauna. A private gym and a study provide space for retreat, while a large living area amplifies the sense of privacy and scale. Behind these visible spaces lies the unseen rhythm of a self-sufficient island: a full-service kitchen designed for ceremony as much as preparation, where the abundance of dishes reflects a spirit of giving; a dedicated service building with living quarters for four Edhurun; discreetly placed storage and laundry; and a private faalan hidden among the foliage for effortless arrivals. Nothing is excessive. Everything is considered.
Hospitality is lived through the Edhurun — intuitive Maldivian mentors whose presence is enduring yet quiet, guiding through memory and care not by instruction. They do not manage guests. They remember them. A light adjusted before dusk. A dish returned without request, recalled from a celebration long past. The Edhurun are part of the Rayyithun — the People of the Islands — whose philosophy shapes every SIX & SIX property. Presence is not performance. It is translation. It is memory, carried forward.
The Rayyithun continue to shape island life: Masverin bringing in the catch, women preparing over fire, Beruverin keeping rhythm, Raaverin drawing sweetness from the palms, children’s voices carried on the wind at dusk. They are the living soul of the islands.
Each island in the SIX & SIX collection reveals a different expression of this philosophy. RAH GILI MALDIVES, opening in Q1 of 2026, introduces guests to the Rayyithun in their most welcoming form. Here, the way of life is shared. Guests join the rhythm directly — dining at the Maakeyolhu restaurant, where a malaafaiy stretches wide with dishes to share, replenished as naturally as the ocean’s flow. The day’s catch rests alongside recipes passed through generations, each bowl an act of welcome. Drums rise at dusk, rituals unfold at the water’s edge, and the spirit of community is open and inclusive.
At DHON MAAGA, that same philosophy is amplified. Abundance takes monumental form, drawn from the cornucopia — a symbol of continuous giving that informs the island’s spatial rhythm. Line-caught tuna is elevated alongside refined pairings, dishes presented with elemental flair, and architecture itself becomes a vessel of offering. Not opulence for display, but a way of showing that giving has no end.
Within HIRIGAA, abundance becomes more intimate still. Meals unfold in silence: a table set on the deck at sunset, an overwater pavilion with water moving gently below, a dish remembered and returned without asking. Dining is not performed but anticipated — a ritual of presence shaped by memory. Privacy is freedom, and freedom allows abundance to arrive quietly, in its own rhythm.
Guests of the private island may fully experience the resort, with access to all eight dining venues, immersive wellness rituals, and curated encounters — their stay never limited, only enriched. Or they may choose to remain within their sanctuary, surrounded by complete privacy.
Laith Pharaon, Co-Founder and CEO of SIX & SIX PRIVATE ISLANDS, said: “HIRIGAA is more than a name. It is a word that carries the weight of Maldivian heritage — the craft of the Maavadin, the rhythm of community, the quiet strength of memory. In choosing it, we recognise our responsibility to preserve what is foundational while translating it into an experience that speaks to today’s traveller. Every island in our collection must embody not just beauty, but meaning. HIRIGAA reflects that belief — that true luxury endures when it is rooted in culture.”
Marc Gussing, Director of Operations, added: “When we place a name like HIRIGAA within our portfolio, we are not simply naming a destination — we are safeguarding a legacy. Each island must embody a character that is distinctive, respectful, and true to its cultural environment. By giving this name to the private island at DHON MAAGA, we ensure that Maldivian heritage is experienced, not only remembered.”
The Maldives has long been described in metaphor: an island shaped like a turtle, wise and unhurried. Another compared to a pearl, hidden and rare. Others imagined as havens, untouched and still. HIRIGAA does not compete with these. It does not need metaphor. It is foundation itself — a word that predates the industry, safeguarded and returned to living use.
Each island in the SIX & SIX collection stands on its own, yet all are guided by a shared rhythm — where time moves without rush, culture is held with care, and design is intentional.
RAH GILI MALDIVES: community and rhythm.
DHON MAAGA MALDIVES: scale and form.
HIRIGAA at DHON MAAGA: privacy, shaped to endure.
Not one alike, but all aligned — not through uniformity, but through meaning.
HIRIGAA is more than a private island. It is a legacy of the Rayyithun. It remembers the Maavadin who guided others in the shaping of stone and wood, who worked with mastery and care. It honours fishermen who read the current, women who welcomed with fire, children who carried rhythm into tomorrow. It affirms that permanence lies not in wealth or invention, but in the memory of care.
This is not branding. It is remembering.
HIRIGAA is part of DHON MAAGA MALDIVES.
It is privacy with presence. Stillness with scale. Memory with meaning.
Not a third island, but the grounding of the second.
Something older.
And something that will remain.
This February, Sirru Fen Fushi – Private Lagoon Resort, a proud member of The Leading Hotels of the World, welcomes acclaimed chef Heiko Nieder for an exclusive gastronomic showcase celebrating culinary innovation, precision, and artistry kicking off The Michelin Series for 2026.
Recognised as one of Switzerland’s most celebrated chefs and the visionary culinary force behind The Dolder Grand in Zurich, Chef Heiko will headline two exceptional dining events designed for discerning travellers and food connoisseurs seeking a truly elevated island experience.
Events at a Glance:
14 February 2026: Four Hand Dinner with Chef Heiko x Chef Girish
In celebration of Valentine’s Day and Lunar New Year, Chef Heiko Nieder joins Sirru Fen Fushi’s Executive Chef Girish Sharma for an intimate Four-Hand Dinner, where two distinct culinary worlds meet in one extraordinary evening. Expect imaginative compositions, elevated island elegance, and a dining experience crafted to ignite the senses.
18 February 2026: Haute Cuisine Cooking Class with Chef Heiko Nieder
The celebration continues with a rare and intimate cooking class, where Chef Heiko will guide guests through two dishes, offering a behind-the-scenes glimpse into his culinary philosophy and artistry.
18 February 2026: Chef Heiko’s Exclusive Signature Dinner & Cooking Class
Guests are invited to indulge in an exclusive four-course dinner featuring Chef Heiko’s signature dishes, showcasing his hallmark style: daring creativity balanced with refined technique.
Born in Germany in 1972, Chef Heiko is one of Switzerland’s most celebrated chefs and currently serves as Culinary Director at The Dolder Grand in Zurich. He completed his classical culinary training at the Fairmont Hotel Vier Jahreszeiten in Hamburg, before refining his craft in some of Germany’s most respected kitchens, including Restaurant Le Canard in Hamburg, Hotel Zur Traube in Grevenbroich, and Restaurant Vau in Berlin. He further refined his culinary philosophy during five formative years at Restaurant L’Olivo in Bonn.
A multi-awarded culinary leader, Chef Heiko has received global recognition including:
- GaultMillau “Discovery of the Year” in 2003
- First Michelin Star (2004)
- Two Michelin Stars awarded by The Michelin Guide.
- GaultMillau “Chef of the Year” (2018)
- Currently holding 19 GaultMillau points
In 2014, he launched THE EPICURE, The Dolder Grand’s prestigious international gourmet festival, now recognised globally as a culinary platform of excellence. In 2023, Chef Heiko published his first cookbook, “Heiko Nieder – The Restaurant,” which was met with wide critical acclaim. And most recently in November 2025 – Chef Heiko has released his newest cook book, “Heiko Nieder – Private Dining.” The publication offers an intimate insight into his personal approach to haute cuisine, private dining culture, and the philosophy behind creating bespoke, highly exclusive culinary experiences.
The Michelin Series is Sirru Fen Fushi’s signature calendar of culinary icons and global tastemakers, designed to deliver immersive reconnection through flavours and unforgettable dining journeys in the Maldives.
Grand Park Kodhipparu Maldives, the contemporary island retreat set in the heart of the North Malé Atoll, has announced the launch of its Romance in Paradise offer — a thoughtfully curated couples’ experience debuting for the Valentine’s period and available for stays throughout the year.
Designed for couples seeking meaningful connection rather than occasion-led indulgence, Romance in Paradise invites guests to slow down, reconnect and celebrate love in one of the world’s most captivating natural settings — framed by luminous lagoons, soft white sands and endless Indian Ocean horizons.
At Grand Park Kodhipparu Maldives, romance is expressed through personalised moments and shared island experiences. Contemporary design blends effortlessly with the surrounding environment, creating a relaxed yet refined atmosphere where couples can enjoy time together in a way that feels natural, unhurried and deeply personal.
Set on a pristine island encircled by soft white sand and crystal-clear waters, the resort offers a sense of openness and ease, allowing romance to unfold organically. Days can be as tranquil or as adventurous as couples choose — from gliding across the lagoon by paddleboard and exploring vibrant marine life together, to quiet moments of reflection, wellness rituals for two and golden-hour sunsets by the ocean.
A signature highlight of Romance in Paradise is the resort’s Floating Deck experience — an intimate and unforgettable way to dine together on the open ocean. Couples sail gently into seclusion on a private floating deck, complete with plush daybeds, uninterrupted ocean views and a curated menu prepared and served by the resort’s chef. As the sun dips below the horizon and the Indian Ocean shifts through shades of gold and indigo, the experience offers a rare sense of privacy, presence and shared discovery.
Dining becomes a shared celebration with Romance in Paradise. Couples are invited to enjoy an intimate sunset dining experience in an inspired island setting, where carefully curated menus and attentive service are elevated by the rhythm of the ocean and the fading light of day.
Wellness is gently woven into the journey, with daily morning and evening yoga sessions offering couples the opportunity to reconnect in body and mind, guided by the natural pace of island life.
Offer Highlights Include:
- Daily Breakfast at The Edge – Start each day with a sumptuous spread of international and local delicacies in a relaxed island setting.
- Romantic Celebration Amenities on Arrival – Celebrate togetherness with a specially prepared cake, a bottle of wine, and a tropical fruit basket awaiting you in-villa.
- Sunset Rendezvous Private Dining – Share an intimate beachfront dinner as the sun dips below the horizon (advance reservation required).
- Non-Motorised Watersports Experience – Enjoy one hour of lagoon activities together — from paddleboarding to canoeing (advance reservation required).
- Yoga Sessions for Two – Rejuvenate with daily morning and evening shared yoga sessions — a perfect wellness ritual for balance and connection.
- Dedicated Lifestyle Host Service & Complimentary Wi-Fi – Ensuring personalised support and seamless connectivity throughout your stay.
Available exclusively for direct bookings via the resort’s official website, Romance in Paradise offers exceptional value for couples celebrating honeymoons, anniversaries or simply time together. Park Rewards members can enjoy additional savings of up to 15% on villa rates when signing up for free. “Romance in Paradise reflects our belief that the most meaningful luxury is time well spent together,” said Liz Smailes the Resort’s Director of Marketing. “This experience is designed to feel effortless and authentic — where connection, place and shared moments come together naturally, any time of year.”
The Romance in Paradise offer is available for stays up to 23 December 2026, with rates starting from USD 500 per night. For full details and reservations, guests are encouraged to book directly via the Grand Park Kodhipparu Maldives website.
JOALI BEING has unveiled an exclusive culinary partnership with acclaimed Chef Kelvin Cheung, the award-winning pioneer of Third Culture cuisine, recognised by the MICHELIN Guide and MENA’s 50 Best Restaurants. Taking place from 18th to 22nd February, the collaboration invites guests to gather and celebrate renewal and togetherness through a thoughtfully curated culinary journey.
Born in Canada, raised in Chicago, and now based in Dubai, Chef Kelvin Cheung’s culinary philosophy is shaped by a life lived between cultures. Drawing from his Chinese heritage, North American upbringing, and classical French training, his cuisine reflects a deeply personal narrative rooted in memory, movement, and meaning. Thoughtful and instinctive, his approach speaks to balance, harmony, and intention — values that align naturally with both the spirit of Lunar New Year and JOALI BEING’s philosophy of well-living through conscious, considered experiences.
The collaboration is expressed through a curated programme of dining and culinary moments across JOALI BEING’s signature spaces. From shared dining experiences that celebrate cultural storytelling and togetherness, to immersive workshops at the Culinary Learning Centre, guests are invited to experience food not only as nourishment, but as a meaningful expression of creativity, presence, and joy. With world-acclaimed recognition and a career shaped by cultural exchange, Chef Kelvin Cheung brings a distinctive culinary voice to JOALI BEING’s well-living journey. Rooted in intention and sustainability, the partnership highlights thoughtfully sourced ingredients — both local and global — crafted with respect for the land, the ocean, and the shared moments created around the table.
Programme highlights include a series of exclusive dinners showcasing Chef Kelvin’s signature Third Culture creations, where flavours move seamlessly across borders and traditions, capturing the energy and optimism of the new year. Complementing these experiences, hands-on cooking classes invite guests to explore Chef Kelvin’s culinary perspective through interactive learning, while a dedicated kids-only cooking class encourages young guests to reimagine familiar dishes through playful experimentation. Inspired by Chef Kelvin’s own experiences cooking with his son, the class nurtures confidence, curiosity, and self-expression, allowing children and teens to discover food as a creative and personal journey.
Chef Kelvin Cheung’s residency forms part of JOALI BEING’s wider Lunar New Year celebrations, thoughtfully curated to honour tradition, renewal, and the joy of coming together. The programme begins with festive dining to welcome the new year, followed by a diverse calendar of culinary and cultural experiences — from hot pot gatherings and hands-on masterclasses to tea rituals and celebratory dining moments — unfolding across a two-week period. Designed for families and guests of all ages, the celebrations extend beyond the table to include wellbeing rituals, marine adventures, recreational sports, interactive workshops, and sunset gatherings, creating a holisti,c island-wide celebration rooted in connection and joy.
To complement the experience, guests travelling as families or groups may also explore JOALI BEING’s Residence Escape Offer, designed for extended stays in the island’s three- and four-bedroom residences. Created for unhurried living, the offer invites guests to mark the season through meaningful rituals, shared moments, and time spent together.
For full programme details, including Chef Kelvin Cheung’s culinary experiences, please visit the resort’s website. For bookings and further information, please contact reservations.being@joali.com.
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