W Maldives, the luxury private-island resort and home to one of the Maldives’ best house reefs, will welcome international acclaimed Japanese cocktail pioneer Hiroyasu Kayama and Tokyo’s legendary Bar Benfiddich from August 18-21, 2026. As part of The Wavemaker Edit’s Island Alchemy series, the exclusive residency brings one of the world’s most sought-after cocktail experiences to the Maldives for a rare international appearance, offering guests immersive mixology events, bespoke cocktails and unforgettable island-inspired creations.

Hidden above the streets of Tokyo, the intimate 15-seat Bar Benfiddich has earned an almost mythical reputation among cocktail enthusiasts. Currently ranked No. 18 in The World’s 50 Best Bars 2026 and No. 9 in Asia’s 50 Best Bars 2026, following its recognition as The Best Bar in Japan 2025, the bar is celebrated for its deeply personal approach to cocktail creation, where craftsmanship, storytelling and discovery converge in every glass.

Every cocktail begins with curiosity. Kayama, a mixologist, farmer, ingredient curator, scientist and collector of forgotten traditions, builds his creations from botanicals harvested on his family’s farm in Saitama, alongside ingredients discovered through years of travel, research and experimentation. Antique tools share the bar with centuries-old books, Indigenous spirits sit beside freshly harvested herbs. Every conversation can inspire a new creation, making each to Bar Benfiddich as personal as the drink itself. It is this philosophy that makes Bar Benfiddich one of the most sought-after reservations in Asia, and one that is rarely experience outside Tokyo.

On August 18 and 19, guests are invited to SIP, the resort’s overwater cocktail bar, for intimate guest shits inspired by the spirit of Bar Benfiddich. Kayama will present four bespoke cocktails, including signature creations and original recipes inspired by the colours, botanicals and rhythms of Island life. Guests are encouraged to lean in, ask questions and discover the stories behind each creation directly from the master himself. Available exclusive at W Maldives during the residency, each cocktail reflects a unique dialogue between Japanese craftsmanship and the natural beauty of the Maldives through his own lens.

The residency culminates on August 21 at WET Deck, where Island Alchemy shifts into celebration. Set against sweeping ocean views and accompanied by a live DJ, Kayama’s inventive creations take on a brighter, more playful expression through an exclusive cocktail menu designed for a vibrant daytime poolside party, where Japanese precision meets the unmistakable energy of W Maldives.

“The Wavemaker Edit was created to connect our guests with the people redefining culture around the world,” said Amila Handunwala, General Manager of W Maldives. “Hiroyasu Kayama embodies everything Island Alchemy stands for–creativity, craftsmanship, curiosity, and a genuine sense of discovery. Experiences like this become part of the island’s story, giving guests the chance to encounter extraordinary talent in a setting unlike anywhere else.”

Guests looking to immerse themselves in the island’s ever-evolving calendar of cultural experience can book the Original Wavemaker package, available until July 31, 2026. This offer includes a minimum four-night stay, seaplane transfers and half-board dining for two adults, creating the perfect base from which to experience eth next wave of The Wavemaker Edit.

For more information, visit wmaldives.com or connect with the resort team at reservations.wmaldives@whotels.com.

Ralu Overwater Restaurant and Baani at Heritance Aarah have both earned Wine Spectator’s 2026 Award of Excellence, recognising the strength, quality and depth of their wine programmes.

The Wine Spectator Restaurant Awards, launched in 1981, celebrate excellence in restaurant wine service across three categories: Award of Excellence, Best of Award of Excellence and Grand Award. In 2026, a total of 4,012 restaurants around the world were recognised, with 2,083 receiving the Award of Excellence.

Ralu Overwater Restaurant and Baani received the Award of Excellence, which recognises restaurants whose wine lists offer at least 75 selections, with a well-chosen assortment of quality producers and a thoughtful match to the menu in both price and style.

“Congratulations to the restaurants that earned a Restaurant Award and continue to elevate the wine experience for guests around the world,” said Marvin R. Shanken, Chairman and Chief Executive Officer of Wine Spectator.

“We are delighted to see Ralu Overwater Restaurant and Baani recognised by Wine Spectator, a global authority in wine,” said Upul Gedarakumbura, General Manager of Heritance Aarah. “These awards reflect the care, knowledge and passion behind our wine programmes, as well as our commitment to creating dining experiences where cuisine, wine and setting come together beautifully. At Ralu, every bottle is selected with purpose, complementing our Mediterranean-inspired menus and the relaxed elegance of our overwater island setting, while at Baani, the wine programme enhances an intimate fine dining experience shaped by modern global gastronomy, personalised service and refined lagoon views.”

Set above the Indian Ocean at Heritance Aarah, Ralu Overwater Restaurant draws inspiration from the relaxed elegance of French and Italian Mediterranean brasseries along the Riviera coast. The restaurant offers an inviting yet refined dining experience, where Mediterranean cuisine, considered wine pairings and panoramic lagoon views come together in an overwater setting.

Baani, located within the resort’s overwater enclave, represents one of the most intimate and refined dining experiences at Heritance Aarah. Designed for guests seeking thoughtful gastronomy and attentive personalised service, Baani presents modern global cuisine through a five-course dinner menu that evolves daily, with each evening offering a singular menu concept shaped by contemporary techniques, clarity of flavour and harmony at the table.

Ralu’s and Baani’s wine programmes feature 175 premium wine labels sourced from 12 leading wine-producing countries, with vintages ranging from 1990 to 2025. The selections have been curated to complement each restaurant’s culinary identity, from Ralu’s Mediterranean classics and contemporary interpretations to Baani’s modern fine dining approach, while offering versatility across styles, regions and guest preferences. The wines are stored in Vinocave and Tecno temperature-controlled cellars and served in Spiegelau crystal, supporting careful preservation, presentation and service.

Highlights at Ralu include Armand de Brignac ‘Ace of Spades’ Gold among its Champagnes, Chavy-Chouet Meursault 1er Cru Les Charmes from Burgundy among its whites, and Tenuta San Guido, ‘Sassicaia’, DOC, Super Tuscan, Tuscany Italy among its reds.

At Baani, the cellar includes Louis Roederer Cristal Millésime Brut among its Champagnes, Chavy-Chouet Puligny-Montrachet Les Enseignières among its whites, and Château Mouton Rothschild Grand Cru Classé among its reds.

Wine Spectator’s special Restaurant Awards issue will be available on newsstands on July 21. This year’s winners will also be featured through Wine Spectator’s Restaurant Search and Restaurant Awards app, where restaurants can be explored by name, location, award level, cuisine, wine specialties and pricing.

Vakkaru Maldives is set to welcome acclaimed Danish Chef Jesper Koch from 16 to 28 July 2026, marking the beginning of a collaboration that will continue with an expanded programme later this year.

Regarded as one of Denmark’s most influential gastronomic figures, Chef Jesper brings more than three decades of experience spanning hospitality, gastronomy and entrepreneurship.

During his July visit, Chef Jesper will work closely with the resort’s culinary and service teams through a series of training sessions, workshops and hands-on experiences, ahead of his return with a broader culinary programme later this autumn.

The programme includes kitchen training sessions, service workshops, coffee and hospitality training, and collaborative sessions alongside Vakkaru’s chefs. Through these exchanges, Chef Jesper will share insights built on his extensive experience as a restaurateur, entrepreneur, mentor and judge at leading culinary competitions.

While the primary focus of the visit is team development and the exchange of culinary expertise, guests staying at Vakkaru Maldives during this period will also have the opportunity to enjoy a preview of what lies ahead. Exclusive guest cooking classes hosted by Chef Jesper will take place on 22 and 25 July, while a management cocktail reception will offer a further opportunity to celebrate the collaboration.

Ahead of his visit, Chef Jesper Koch shared his thoughts on the collaboration: “Vakkaru Maldives brings together exceptional gastronomy, authenticity, and world-class hospitality in an extraordinary setting. I’m looking forward to experiencing the natural beauty of the Baa Atoll and working alongside the talented culinary team to share ideas inspired by Nordic traditions while creating memorable dining experiences for Vakkaru’s guests. I am delighted to be part of this collaboration and look forward to connecting with guests while creating memorable moments together.”

Commenting on the upcoming partnership, Teddy Susanto Wiryawan, General Manager of Vakkaru Maldives, said: “At Vakkaru Maldives, we believe exceptional dining begins with curiosity, learning and a genuine passion for hospitality. Chef Jesper’s visit provides a valuable opportunity for our teams to exchange ideas with one of Scandinavia’s most respected chefs while offering guests an early introduction to his approach to cooking. This is the beginning of a collaboration with real depth, and we look forward to welcoming him back for the next chapter.”

Known for his dedication to exceptional ingredients and his ability to reinterpret Danish culinary heritage with a modern sensibility, Chef Jesper has been recognised as one of Scandinavia’s most decorated culinary figures. Having led restaurants that earned Michelin recognition, he has also been named Danish Chef of the Year, represented Denmark at the prestigious Bocuse d’Or competition, received an Honorary Diploma from the Danish Gastronomic Academy, and been recognised as “Chef’s Chef” by the Danish Gastronomy Foundation. He is also widely known as a long-standing judge on the Danish edition of MasterChef.

When Chef Jesper returns to Vakkaru Maldives later this autumn, guests can look forward to a more extensive programme inspired by his Nordic approach to cooking. Further details will be announced in the coming months, with a series of dining experiences planned across the resort.

For further information about the resort, please visit vakkarumaldives.com or contact reservations@vakkarumaldives.com to make a reservation.