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
Michelin magic in Maldives: Chef Wassim Hallal’s spring residency at Soneva Fushi

Danish chef Wassim Hallal will be hosting an exclusive residency at Soneva Fushi’s Flying Sauces from March 17 to May 12, 2025, bringing his two-Michelin-starred restaurant, Frederikshøj, to the world’s first fine dining zipline experience. As spring unfolds in the Maldives, guests will have the opportunity to soar along a 200-meter zipline route to reach an elevated dining platform, where breathtaking views, intuitive service, and Hallal’s masterful culinary creations await.
A pioneer of modern Nordic cuisine, Hallal’s passion for gastronomy has driven him to redefine fine dining in Denmark. His culinary journey began at a young age, leading him to refine his craft in some of Europe’s most prestigious kitchens. Under his leadership, Frederikshøj in Aarhus has earned two Michelin stars, recognized for its innovative approach, precision, and use of the finest seasonal ingredients.
During his highly anticipated spring residency at Soneva Fushi, Hallal will bring the essence of Frederikshøj to the Maldives, offering an unforgettable tasting experience that merges contemporary Nordic techniques with the island’s exceptional organic produce. His culinary philosophy pays tribute to the natural world, shaped by his environment and the evolving landscape of modern gastronomy. His style masterfully balances the refinement of French haute cuisine with the boundary-pushing creativity of New Nordic cooking, infused with global influences that drive his innovation.
At Frederikshøj, his commitment to excellence is evident in the meticulous selection of the finest local ingredients. A true culinary craftsman, he embraces experimentation, constantly redefining flavour, texture, and technique to create dishes that leave a lasting impression. Each plate serves as a canvas—an expression of creativity, refinement, and evolution—always seeking to push the boundaries of what is possible.
While in the Maldives, Hallal and his team will seamlessly blend Frederikshøj’s distinctive culinary ethos with Soneva Fushi’s organic seasonal produce, crafting a two-Michelin-starred dining experience designed to surprise, delight, and linger in the memories of guests long after the final course.
Cooking
DERTOUR’s specialist team shares guest experience magic at OBLU Nature Helengeli by SENTIDO

From a strategic partnership for renovation in 2023 that introduced a vibrant make-over with new water villas, to ongoing collaborations ensuring continual improvement of the guest experience, DERTOUR’s specialist team at SENTIDO continue to play an instrumental role in driving the success of OBLU Nature Helengeli by SENTIDO.
To kick off the year in style and at peak occupancy, at the end of February two of the leading figures in SENTIDO’s culinary team flew out from Europe to host a creative culinary extravaganza for guests and specialist training for associates at OBLU Nature Helengeli by SENTIDO.
Sharing the inspiration for such collaborations with valued partners like SENTIDO, VP of Food & Beverage Anupam Banerjee stated, “At Atmosphere Core, we focus on crafting a food and beverage experience that cultivates an immersive journey, elevating guest satisfaction while honouring local heritage and sustainability”.

From SENTIDO’s headquarters in Germany, Corporate F&B Manager Chef Frank Funke took to the kitchens of the island to create Maldivian inspired dishes closely collaborating with island Executive Chef Ajay Sahoo, whilst behind the bar and ranked #3 in the world for Mixology, Manuel Perez foraged the island for fresh natural ingredients to add to cocktails paired with the flavourful cuisine.
The highlight of the three days featured a mouth-watering four-course degustation menu paired with cocktails organised by island F&B Manager Bishnu Bhattarai and team. Chef’s Frank’s starters included a “Hiki Mas” Maldivian-style diced tuna with coconut-lime dressing, whilst Caesar Salads took a twist with ingredients including charred coconut, crispy curry leaves, anchovy-lime dressing, and parmesan crisps with an added touch of crispy tinapa (smoked fish) flakes. For the mains, the finest Angus Beef Fillets were served with a Maldivian black pepper sauce and “Fish n Chips” were served pea mint Breadfruit (Banbukeyo) purée, turmeric pesto and ube (purple yam) fries. The most popular dessert of the night was the dark chocolate ‘Maldivian Bounty Tart’ with coconut ganache, vanilla cream and crushed cocoa nibs enhanced with polvoron shortbread.
Mixologist Manuel’s shaker never stopped as cocktails made from fresh island fruits and herbs paired each dish of the degustation. With combining flavours in mind, Manuel’s concoctions included Fresh Coconut-Lime Spritzer, Fresh Mango-Ginger Cooler, Black Tea & Date Infusion, Green Mango & Mint Iced Tea, Honey-Thyme Lemonade, Cucumber & Passion Fruit Iced Tea and a Spiced Hibiscus & Date Brew, the finale a Coconut & Vanilla Bean Iced Coffee to complement the Maldivian Bounty Tart.

Commenting on the three-day culinary journey, General Manager Alain Trefois concluded, “With a full schedule of activities set out over the three days including functions for both our guests and associates, this visionary duo entertained all with events ranging from mixology classes to a unique culinary journey through pairing Maldivian inspired food and drink.
“By partnering with both these acclaimed mentors, our F&B associates at Helengeli have not just learnt new skills, they’ve raised the quality standard for entertaining guests through the power of cuisine. From everyone on the island, we are indebted to Mr. Frank & Mr. Manuel for taking the time to travel and knowledge-share with our team, whilst also adding a magical culinary experience for our guests”.
Corporate F&B Manager SENTIDO Frank Funke also comments, “It was a unique experience, and I am very grateful to the entire team for helping to make this event so unforgettable”.
Cooking
JOALI Maldives unveils guest chef series with Michelin-starred culinary masters

JOALI Maldives, the first and only art-immersive resort in the Maldives, welcomes a distinguished line-up of internationally acclaimed chefs to its shores in 2025. In a celebration of culinary artistry and global flavours, Michelin-starred Chef Theodor Falser, multi-Michelin-starred Chef Takagi Kazuo, and MasterChef: The Professionals winner Chef Alex Webb will take centre stage, curating immersive dining experiences for guests. These culinary visionaries will bring their distinctive styles and influences to JOALI Maldives, transforming the island’s renowned dining venues into stages for culinary exploration.
Chef Theodor Falser | 1st – 5th March 2025
A Michelin-starred advocate of nature-inspired gastronomy, Chef Theodor Falser has dedicated his career to celebrating pure, regional ingredients. His expertise has shaped the menu at Bellinis, where guests can savour elegantly crafted dishes such as Tagliolini with Black Truffle, Butter-Poached Lobster with Caviar, and Braised Veal Cheek with Berry Sauce. For a limited time, Bellinis also features the ‘Secret Garden’ collection by Aquazzura Casa, infusing the space with botanical elements and lush verdant tones inspired by 18th-century Chinese porcelain.
During his residency, guests will experience an exclusive wine-paired set menu dinner, showcasing the flavours of Italy’s Dolomites region. Drawing from his roots in South Tyrol, Chef Falser’s menu will highlight alpine herbs and seasonal mountain ingredients, transporting the essence of the highlands to the Maldives.
Chef Takagi Kazuo | 14th – 21st March 2025
A master of Kyo-ryori (Kyoto cuisine), Chef Takagi Kazuo is celebrated for his meticulous artistry and deep respect for seasonal harmony. His two Michelin-starred restaurant, Kyoto Cuisine TAKAGI, is an emblem of traditional Japanese dining. As the creative force behind the menu at Saoke, JOALI Maldives’ signature overwater restaurant, Chef Takagi brings together the delicate refinement of Japanese haute cuisine with the bold, vibrant influences of Peruvian flavours, crafting a menu that celebrates the essence of Nikkei cuisine.
During his residency, guests will experience an exclusive wine-paired set menu dinner at Saoke, where Chef Takagi presents his signature interpretation of Japanese cuisine, highlighting the interplay of flavours, textures, and seasonal ingredients through dishes like Sumiyaki Charcoal Grilled Black Cod and Yuzu Beef Roll. For those who wish to delve deeper into Japanese culinary traditions, a curated sake journey will be available, featuring rare and premium labels such as Dassai Beyond and Shirataki Seven Junmai Daiginjo—each carefully selected to enhance the flavours of the evening.
Chef Alex Webb | 17th – 23rd April 2025
Innovative, playful, and deeply rooted in British flavours, Chef Alex Webb rose to prominence after winning MasterChef: The Professionals in 2020. Having previously delighted guests at JOALI Maldives, his return promises an all-new series of dynamic dining experiences showcasing his signature creativity.
Dishes such as Fire-Roasted Scallops with Foie Gras and Wagyu Beef MB9 Fillet at Bellinis, and Smoked Tiger Prawn Tartare and Alex’s Signature Lobster Dog Tail at Saoke, showcase his distinctive approach, where refined technique and thoughtfully sourced ingredients take centre stage. Each course will be thoughtfully paired with premium wines, offering a curated journey through distinguished old-world vintages and exceptional labels.
JOALI Maldives will also host an exclusive Champagne Devaux Dinner on 1st March 2025. Set within the serene Mura Garden, this communal dining experience invites guests to indulge in a curated five-course contemporary Italian menu, designed to complement the refined cuvées of Champagne Devaux. Founded in 1846, this distinguished French house is renowned for its artisanal approach, crafting champagnes that embody both elegance and artistry.
Guests can look forward to exquisite pairings such as Foie Gras Ravioli with Truffle Sauce, elevated by the vintage 2008 Devaux D Millésimé Brut, and Wagyu Cuberoll MB9, complemented by the rare 2019 Devaux Coteaux Champenois Rouge.
“Flavours have the power to transport us—to distant places, to cherished memories, to something entirely new,” says General Manager, Shifaz Hassan. “At JOALI Maldives, our visiting chef series is designed to spark those moments, introducing guests to new flavours, unique techniques and the people behind them. We look forward to welcoming both returning and first-time guests to discover something extraordinary with us.”
Rooted in its ‘Joie de Vivre’ philosophy, JOALI Maldives curates experiences that celebrate artistry, flavour, and meaningful connection. This ethos comes to life across five signature dining venues: Saoke, Bellinis, TUH’U, Vandhoo and Mura Bar. From the Japanese-Peruvian fusion of Saoke to the Mediterranean elegance of Bellinis, each restaurant presents a unique narrative of flavours. Guests can further explore the joys of gastronomy through exclusive experiences, whether a hands-on cooking session in Her Kitchen, a private sandbank dinner or a bespoke wine pairing at the wine cellar.
JOALI Maldives has villas from $2,928 per night based on two persons sharing a Water Villa with Pool on B&B basis. For further details and booking, please visit joali.com.
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