Cooking
Recipe from Conrad Maldives: Wangyu Beef Rib Eye

Our recipe for this week is Wangyu Beef Rib Eye in a lukewarm salad with fresh kumquat, vegetables and fruits, balsamic vinegar, sambol oelek and coconut cream. This recipe is from Vilu Restaurant at Conrad Maldives Rangali Island presented by Executive Sous Chef, Bruno Anon.
For the dressing
– Espelette chili
– Kaffir lime
– Lime juice
– Fish sauce
– Olive oil
– Sweet chili sauce
– Thai basil
– Tamarind paste
– Garlic
– Ginger
– Fresh kumquat
– Vegetable oil
– Chili bean paste sauce
– White balsamic vinegar
– Tamarind paste
– Sugar
– Coriander
– Espelette chili
– Fresh kumquat
– Sambol oelek
– Coconut milk
– Mint
Mix all ingredients together (quantities to taste). Add the coconut milk last and put in a bowl for serving.
For the salad
– Tomato, cubed
– Cucumber, cut into fine batons
– Julienne of fresh carrots
– Spring onion, sliced
– Basil, shredded
– Mint, shredded
– Fresh coriander, shredded
– Pineapple, finely diced
– Fresh raspberries
– Fresh strawberries
– Small florets of broccoli
– Slivers of fresh red radish
– Julienne of purple onion
– Julienne of green mango
– Julienne of firm ripe mango
– Frisee lettuce, finely sliced
– Edible flowers
Put each of these items and the dressing in a separate bowl and bring to the table.
For the “mixed spices” to season the steak
– 800gr sweet paprika
– 100gr dry basil
– 100gr cayenne chili dried
– 100gr white pepper
– 100gr dried oregano
– 100gr dried thyme
– 200gr garlic powder
– 200gr onion powder or flakes
– 60gr salt
Mix all ingredients together and chop until very fine.
For the rib-eye steak
Make all the rest of the ingredients first because the beef will be cooked at the last minute, just before serving. Season with fine sea salt, fresh crushed black pepper, “mixed spices” and a pinch of Espelette chili. Then panfry in olive oil. The meat need to relax a few minutes, then trim off the fat and slice into small slices. If needed, warm quickly under a salamander and serve on a hot plate with all the other items.
To serve: bring the sliced steak, dressing and all the separate salad ingredients and add each one to a large salad bowl and mix.
Vilu Restaurant
Vilu Restaurant and Bar offers fine dining cuisine with a Mediterranean touch and showcases an exceptional wine collection. Choose seared squids and langoustines, smoked salmon and lobster served with champagne as you look out over deep blue ocean vistas and amazing sunsets.
Cooking
Atmosphere Kanifushi concludes Just Veg Festival with media showcase, culinary celebrations

Atmosphere Kanifushi recently wrapped up the fifth edition of its much-anticipated Just Veg Festival, a bold celebration of plant-based gastronomy led by acclaimed Italian Chef Fabrizio Marino. Held from 3rd to 9th October, the week-long festival attracted international media from Spain, India, the GCC, and Italy, who experienced the resort’s unique blend of culinary creativity, wellness, and adventure.

“Plant-based cuisine is not just a trend. It’s a way to create vibrant, memorable experiences that nourish both body and soul. At Atmosphere Kanifushi, we have the perfect canvas to innovate and inspire guests with bold flavours and thoughtful dishes,” said Chef Fabrizio Marino.

The visiting journalists enjoyed a curated experience featuring a plant-based cooking session with Chef Fabrizio, specialty dinners, rejuvenating treatments at ESSENS Wellness and Spa, and exciting island activities, all culminating in a gala dinner at the ‘JUST VEG’ restaurant, the first vegetarian restaurant in the Maldives hosted by Chef Fabrizio. The festival also introduced new plant-based dishes to the menu, which were met with enthusiasm and are poised to become guest favourites.

“At Atmosphere Kanifushi, we believe that true hospitality goes beyond beautiful surroundings. It’s about creating moments of genuine warmth and connection. Events like the Just Veg Festival allow us to showcase not just our culinary creativity, but the heartfelt service that defines every guest experience. Our dedicated team takes pride in delivering world-class hospitality with care and authenticity, ensuring each guest feels truly at home. It’s this spirit that continues to set us apart and keeps our guests returning year after year,” said Sanjay Rajiv, Resort Manager at Atmosphere Kanifushi.


Celebrating its fifth year, the Just Veg Festival has become a standout event on the global culinary calendar, reinforcing Atmosphere Kanifushi’s position as a pioneer of experiential luxury and sustainable dining in the Maldives.
Cooking
Flavours of Japan light up Maldives: Sun Siyam Iru Fushi’s International Chefs Day experience

Sun Siyam Iru Fushi will mark International Chefs Day with a week-long celebration of Japanese artistry and flavour from 20th to 25th October 2025. The resort will host acclaimed Japanese Chef Junichi “JT” Tanaka, owner of Binchō Tanaka, and Sake Sommelier Yasuyuki “Sakeyasu” Suzuki for an exclusive series of culinary experiences.
Originating from Japan’s Izu Peninsula, Binchō Tanaka reflects the quiet philosophy of Sumibi Kappo—a charcoal-inspired cuisine that embodies harmony with nature. At Iru Fushi, Chef JT and Sommelier Sakeyasu will present an immersive omakase experience where Japanese sake and tea converge with fire and fermentation beneath the Maldivian sky.
Chef JT, whose career spans Japan, Jamaica, New York, and Australia, is recognised for his soulful omakase creations that blend tradition, wellness, and artistry. Joining him, Sommelier Sakeyasu—America’s first certified sake sommelier and a prominent figure in New York’s dining scene—will curate refined pairings showcasing precision, balance, and craftsmanship.
Guests will enjoy two signature events: an Artisanal Sake and Craft Brew Tea Pairing Dinner at Islander’s Grill, and an intimate beachside dinner under the stars. Each will celebrate the essence of Japanese culinary mastery in a Maldivian island setting.
The collaboration will feature Binchō Tanaka’s refined dishes paired with the renowned sake of Tanaka Shuzo—who recently revived the traditional kimoto fermentation method after 67 years—and the innovative craft brew teas of Marushichi Seicha. Together, they will capture the spirit of Izu in the Maldives through a fusion of fire, fermentation, and leaf.
To commemorate International Chefs Day, Chef JT will also conduct an exclusive workshop for Iru Fushi’s culinary team, offering hands-on training and sharing his culinary philosophy to inspire creativity and elevate the resort’s gastronomic craft.
“At Sun Siyam Iru Fushi, we are proud to celebrate International Chefs Day not only by delighting our guests but also by investing in the growth and creativity of our culinary team,” said Abdulla Atham, Resort Manager at Sun Siyam Iru Fushi. “Welcoming Chef JT and Yasuyuki Suzuki to share their expertise is a true honour. Their passion for Japanese gastronomy perfectly complements our vision of delivering experiences that are authentic, inspiring, and crafted with heart.”
Part of Sun Siyam Resorts’ (r)evolution, Iru Fushi stands as the only resort within The Luxury Collection—a portfolio inspired by the elements and dedicated to delivering exceptional guest experiences.
Cooking
Ifuru Island Maldives introduces Kai, blending Teppanyaki tradition with island spirit

Ifuru Island Maldives has announced the launch of Kai, a new addition to its culinary offering, introducing guests to an authentic Japanese teppanyaki dining experience infused with a Maldivian touch.
At Kai, guests gather around the communal teppan table to enjoy an evening of flavour, flair, and connection. Skilled chefs prepare the freshest seafood, meats, and vegetables with precision and artistry, transforming each meal into a captivating performance of slicing, flipping, and grilling before the guests’ eyes.
Derived from the Japanese words TEPPAN (鉄板), meaning “iron plate,” and YAKI (焼き), meaning “grilled” or “pan-fried,” teppanyaki is a celebrated culinary art that combines food and theatre. Kai brings this timeless tradition to life in an elegant, interactive setting where diners can complement their meal with sake, handcrafted cocktails, or fine wines.
Offering a Japanese-inspired tasting menu that balances tradition, creativity, and contemporary flavours, Kai invites guests on a refined gastronomic journey that celebrates connection and craftsmanship.
“Kai is all about shared moments and sensory delight,” said Marcel Sawyer, General Manager of Ifuru Island Maldives. “It’s a lively, interactive experience that perfectly complements our island’s spirit of joy and togetherness.”
Available as part of the resort’s Premium All-Inclusive offering with a supplement of USD 35++ per person, Kai promises an unforgettable dining experience set against the tranquil beauty of Ifuru Island.
-
News7 days ago
Universal Resorts transforms into VERSA, unveiling NIVA as cornerstone of international growth strategy
-
Celebration1 week ago
JW Marriott Maldives Resort & Spa unveils ‘Around the World’ festive celebration inspired by global cultures
-
News1 week ago
Baros Maldives celebrates festive season with iconic experiences, island traditions
-
Featured1 week ago
New era of sustainable luxury: Veligandu Maldives now fully powered by solar energy
-
Celebration1 week ago
Sun Siyam Olhuveli’s dual celebration of Diwali and culinary artistry
-
Featured1 week ago
Escape to Baa Atoll with Royal Island’s limited-time winter offer
-
Featured5 days ago
The St. Regis Maldives introduces holistic wellness experience with Tash and Andre Barnard
-
Awards1 week ago
Luxury Lifestyle Awards honours Summer Island Maldives as Best Romantic Resort