Cooking
Ba’theli by the Reef at Milaidhoo Maldives introduces family-style Maldivian fine dining
Milaidhoo Maldives, the renowned luxury boutique resort in the heart of the Baa Atoll UNESCO Biosphere Reserve, has announced the evolution of Ba’theli by the Reef – the world’s only Maldivian fine-dining restaurant set aboard traditional dhoni boats in a lagoon.
The reimagined concept honours the Maldivian tradition of gathering and sharing meals, introducing a family-style menu designed to be enjoyed communally, just as food is experienced in local island homes.
A new chapter: from individual to communal
Ba’theli has long been Milaidhoo’s signature dining destination, celebrated for its unique setting on three traditional Maldivian dhoni boats and its cuisine inspired by the historic spice route. The new direction deepens this narrative, transforming the experience from individual plating to heartfelt communal celebration.
“At Milaidhoo Maldives, we’ve always believed the best way to truly experience the Maldives is through our flavours,” says Paul van Frank, General Manager. “Ba’theli by the Reef is the heart of that story. By moving to a communal, family-style way of dining, we’re inviting you to eat exactly as we do in our own island homes: passing plates, sharing seconds and letting the conversation flow as naturally as the tide.”
The refreshed concept was guided by Nasreena “Natti” Ali, sous chef from our sister resort Dhigali Maldives, whose expertise in traditional Maldivian cuisine brings depth and authenticity to every dish. Working alongside Ba’theli’s talented local chefs, Natti transformed existing signatures into elegant family-style presentations while introducing new dishes that honour island traditions.
Signature dishes that tell stories
Two dishes exemplify Ba’theli’s dedication to Maldivian culture and sustainability:
- Fihunu Bodu Ihi – Grilled coral Maldivian lobster with curry sauce, featuring lobster caught by local fishermen and curry made from leaves grown in the resort’s Chef’s Garden, connecting the dish to both land and sea.
- Dhivehi Raha – A collection of traditional Maldivian mini dessert treats paired with screw pine ice cream. The ice cream is made from kashikeyo, a rare and exquisite fruit unique to the Maldives, allowing Ba’theli to showcase ingredients found nowhere else on earth.
The menu also features the Malaayfaiy – a traditional, large Maldivian wooden serving dish intricately decorated with lacquer work, historically used to serve elaborate feasts during special occasions like Eid. Culturally, it represents shared meals celebrating community, often featuring fish curry, rice and an array of accompaniments. At Ba’theli, this tradition is honoured and elevated.
The menu celebrates this heritage through:
- Rice dishes including Mas Bai (smoked tuna rice), Aafalu Bai (apple rice), Barabo Bai (pumpkin rice) and Falho Bai (papaya rice), alongside Sri Lankan Lamprais representing the broader spice route influence.
- Traditional soups and breads such as Garudhiya (the beloved Maldivian tuna broth), Roast Paan and Mas Banas (fish buns) – staples of island hospitality.
- Satani (salads) featuring Kopi Fathu Satani (curry leaf salad), Fiyaa Satani (onion salad), Barabo with coconut roti (pumpkin) and Falho Satani (raw papaya) – vibrant accompaniments designed to be shared.
An experience to remember
Ba’theli’s culinary narrative began over 5,000 years ago when the Maldives became a key port for traders sailing from Indonesia and India to Arabia with precious cargoes: cinnamon, cardamom, turmeric, cloves, ginger and pepper. That story continues as talented local chefs create dishes of finesse based on the epicurean delights of the spice route, bringing Maldivian cuisine to life, and supported by the resort’s Chef’s Garden where herbs, vegetables and curry leaves grow just steps from the kitchen.
Ba’theli by the Reef remains the only restaurant in the world set on boats in a lagoon, creating an authentic and unforgettable sense of place. Guests dine aboard three traditional dhoni boats with stunning sunset views over the lagoon, surrounded by the gentle sounds of water and the warmth of Maldivian hospitality.
This is Ba’theli’s new chapter: more communal, proudly Maldivian and as refined as ever.
Milaidhoo Maldives will welcome Chef Laurence Tan, Head Chef of Michelin-starred JAG in Singapore, for two culinary experiences on the island in October.
Tan’s interest in cooking began at home, inspired by his parents and by preparing and sharing food with his family. After experimenting in the family kitchen, he went on to attend culinary school before joining The White Rabbit in Singapore in 2016, where he began developing his professional career.
He later worked at Tower Club before joining JAG in 2020. Working alongside Chef Jeremy Gillon, Tan developed an approach centred on precision, seasonality and the integrity of individual ingredients.
He progressed from Chef de Partie to Junior Sous Chef and later Sous Chef. When Gillon took on an international consultancy in Taiwan, Tan assumed leadership of the JAG kitchen.
He is now Head Chef of the restaurant, which retained its Michelin star in 2026, reflecting the consistency and quality of its cuisine under his direction.
During his visit to Milaidhoo, Tan will introduce guests to elements of JAG’s culinary philosophy while sharing some of the techniques and ideas that shape his cooking.
On 16 October, he will conduct an intimate cooking class, giving guests an opportunity to learn directly from him and explore his approach to ingredients, technique and flavour.
The following evening, on 17 October, Tan will host a five-course dinner limited to 16 guests.
The menu will begin with Hiramasa crudo with tomatoes and sea grapes, followed by Gambero Rosso with Jerusalem artichoke and cashew. Lobster ravioli with lobster bisque will precede Tajima Wagyu MB8 tenderloin with celeriac and black autumn truffle.
Dessert will feature a dark chocolate parfait with buckwheat ice cream and tonka bean. A preserved lemon sorbet will be served between courses, while the evening will open with a leek and potato croustade.
The collaboration reflects Milaidhoo’s culinary philosophy, which places emphasis on craftsmanship, curiosity, shared experiences and the role of dining in creating memorable moments.
The cooking class will take place on 16 October, followed by the five-course chef’s dinner on 17 October, with the latter limited to 16 guests.
V Villas Maldives at Mirihi – MGallery Collection will host Executive Chef Pisut ‘Nong’ Nahan and Lead Mixologist Mongkol ‘Lek’ Saengchud from V Villas Phuket – MGallery Collection for a Thai culinary pop-up on 10 and 11 October 2026.
Titled ‘From the Andaman to the Indian Ocean’, the collaboration will bring together the culinary identities of the two destinations through contemporary Thai cuisine, cocktails and island dining experiences.
Over two evenings, guests will be able to take part in Cocktail & Dine at Muraka and a Sundowner & Beach Dinner at AKOYA Sea Lounge.
Chef Nong will showcase his ‘Thai with a modern twist’ approach, combining regional Thai flavours, seasonal ingredients and traditional techniques with contemporary presentation. The menu has been designed as a culinary journey between Thailand and the Maldives, drawing inspiration from the Andaman Sea and the waters surrounding Mirihi.
Khun Lek will complement the dining experience with cocktails inspired by place, storytelling and balance. His ‘triangle’ method combines sweetness for relaxation, sourness for freshness and bitterness for depth, with each drink centred around an umami element.
The collaboration will feature dishes and cocktails developed specifically for the event. Menu concepts include Royal Massaman Croquette, Siam Betel Crab and Ocean Tuna Crudo, while featured drinks will include the Mirihi Martini, Muraka Whisper and Tropical Terroir.
The pop-up forms part of the shared approach of V Villas Maldives at Mirihi and V Villas Phuket, as well as MGallery Collection’s focus on experience-led hospitality and storytelling.
Further details on timings, menus and reservations will be announced by the resort. Availability for the two-night event will be limited.
Building on the success of its inaugural Masters of Food & Wine event held in July 2026, Park Hyatt Maldives Hadahaa unveils the Masters of Food & Wine Series, a season-long celebration of world-class gastronomy that will welcome six internationally acclaimed MICHELIN-starred chefs to Our Living Island from October 2026 through April 2027.
More than a collection of guest chef dinners, the series is conceived as a culinary journey through the celebrations and rhythms of the season, where each chapter is inspired by a meaningful moment of the year, from Chinese Golden Week and the festive season to New Year celebrations and Easter by the sea.
For one exceptional season, guests will embark on six exclusive culinary chapters, each led by a distinguished chef making a rare appearance in the Maldives. From Cantonese mastery and Tuscan traditions to contemporary European innovation and French artistry, every experience offers a unique expression of culture, craftsmanship and culinary excellence.
Set against the pristine natural surroundings of Hadahaa, each chef will present a bespoke dining experience inspired by their culinary heritage while drawing from the rich bounty of the Maldives, creating a dialogue between world-class gastronomy and the extraordinary ecosystem that defines Our Living Island.
“The Masters of Food & Wine Series reflects our commitment to creating meaningful experiences that connect guests with culture, craftsmanship and nature. Following the remarkable success of our inaugural event, we are delighted to evolve the concept into a season-long journey that brings some of the world’s most celebrated culinary talents to Hadahaa,” said Anshul Sharma, General Manager of Park Hyatt Maldives Hadahaa.
A Culinary Journey Through the Seasons
For the first time in the Maldives, six celebrated chefs from across Europe and Asia will make their first appearance in the Maldives at Park Hyatt Maldives Hadahaa, each bringing a distinctive culinary perspective shaped by their heritage, expertise and passion. Together, they will create an extraordinary season celebrating culture, craftsmanship and the world’s most treasured ingredient: nature.
ONE SHARED PHILOSOPHY
Inspired by Nature. Driven by Passion.
Though their journeys span different continents, cultures and culinary traditions, all six chefs share a common philosophy.
A belief that exceptional cuisine begins with exceptional ingredients. Throughout the season, each chef will draw inspiration from the natural bounty surrounding Hadahaa, incorporating local seafood, seasonal ingredients and the flavors of the Indian Ocean into their own unique culinary expressions.
Chapter I
Golden Week | A Celebration of Prosperity, Family and Culinary Heritage
Executive Chef Ku Chi Fai
2 & 5 October 2026
The journey begins during Chinese Golden Week with Executive Chef Ku Chi Fai, founder of MICHELIN-starred Beijing Kitchen and one of the region’s most respected masters of Cantonese cuisine. With more than four decades of culinary experience, he has led Beijing Kitchen to earn seven consecutive MICHELIN Stars and eight consecutive Black Pearl One-Diamond Awards, establishing the restaurant among China’s most distinguished culinary destinations.
Chapter II
The Festive Spirit of Tuscany, Inspired by Nature
Executive Chef Andrea Mattei
14 & 18 December 2026
As the festive season arrives on Our Living Island, Executive Chef Andrea Mattei brings the warmth and traditions of Tuscany to the Maldives. Recognised with a MICHELIN Green Star for Sustainable Gastronomy, his cuisine celebrates seasonality, responsible sourcing and a deep respect for nature, creating a festive experience that reflects the values shared by both Tuscany and Hadahaa.
Chapter III
New Year, New Perspectives
Executive Chef Ruben Christiaens
6 & 10 January 2027
The New Year begins with Executive Chef Ruben Christiaens of La Villa Lorraine, whose contemporary European cuisine is shaped by experience in some of the world’s most renowned kitchens, including Eleven Madison Park in New York. Recipient of the MICHELIN Young Chef Award 2022, Executive Chef Christiaens brings a fresh and creative perspective that celebrates discovery, innovation and new beginnings.
Chapter IV
A Celebration of Innovation and Creativity
Executive Chef Michael Dyllong
23 & 26 January 2027
Representing a new generation of culinary excellence, Executive Chef Michael Dyllong of MICHELIN-starred The Stage is renowned for his technical mastery, creativity and contemporary approach to European gastronomy. Recognized as one of Germany’s youngest MICHELIN-starred chefs, he brings a dynamic culinary vision to Hadahaa.
Chapter V
Easter by the Sea: A Celebration of Togetherness and Renewal
Executive Chef Richard Gabriel Toix
26 & 29 March 2027
As Easter arrives, the journey continues with Executive Chef Richard Gabriel Toix of MICHELIN-starred Le Charlie in Corsica. Combining the precision of French technique with influences gathered throughout a career spanning France and Asia, Executive Chef Toix presents a refined culinary experience inspired by the Mediterranean spirit of sharing, discovery and connection.
Chapter VI
The Art of French Gastronomy, Inspired by Our Living Island
Group Chef David Hemmerlé
5 & 8 April 2027
The season concludes with Group Chef David Hemmerlé, whose distinguished international career spans France, Brazil, Russia, the United Arab Emirates and the United Kingdom. Guided by classical French techniques and decades of culinary excellence, Group Chef Hemmerlé will present a grand finale celebrating craftsmanship, gastronomy and the natural beauty of Our Living Island.
At Park Hyatt Maldives Hadahaa, nature is more than a setting. It is the inspiration behind every experience, every flavor and every memorable moment shared around the table. While each visiting chef arrives with extraordinary achievements and international acclaim, what truly unites them is a shared passion for craftsmanship, nature and exceptional ingredients. The Masters of Food & Wine Series celebrates not only culinary excellence, but also the meaningful connections and unforgettable experiences that food and hospitality create.
For reservations and further information, please call +960 682 1234, email maldives.parkhadahaa@hyatt.com or visit www.parkhyattmaldives.com.
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