Gastronomy
Dining with the Stars at Conrad Maldives Rangali Island

Maldives.net.mv – Conrad Maldives Rangali Island is showcasing a series of unique culinary experiences to excite and inspire its guests’ gastronomical journey over the coming months, further enhancing the resorts’ array of outstanding offerings.
From 8 to 20 October 2015, Vilu Restaurant and Bar will be collaborating with Cloudy Bay Wines to offer an innovative menu dedicated to the tender variety of white asparagus. Guests will be invited to enjoy a specially curated set and a la carte menu where white asparagus takes centre stage alongside culinary delicacies such as black truffle, marinated scallops and Maldivian lobster; with each course expertly paired with wines from acclaimed winery Cloudy Bay from Marlborough, New Zealand. Prices for the six course set menu start from $225 per person included paired wines from Cloudy Bay and a la carte dishes start from $15 with paired wines from only $10 per glass.
From 26 to 31 October 2015, renowned Swedish chef Michael Elfwing from award winning Australian restaurant Cape Lodge, will feature at Conrad Maldives Rangali Island’s globally renowned restaurant Ithaa Undersea Restaurant for the very first time. Ithaa, an architectural marvel that sits five metres below the ocean surface with 180 degree panoramic views of the coral garden, is the perfect setting for Elfwing to showcase his Australian Swedish influenced molecular gastronomy. Highlights of this creative menu will include malossol imperial caviar, seared foie gras with hazelnut espuma, steamed reef fish with lobster and leek terrine, topped off with desserts featuring unusual elements such as crispy parsnip and manjari and Evian water emulsion. Guests can sample Michaels’ culinary creations over a four course lunch with a choice of main dish ($220 per person) or a seven course dinner with a choice of main dish and a glass of rosé champagne ($350 per person).
From 17 to 21 November 2015, Michelin Starred Chef, Stéphane Gaborieau, of Le Pergolèse in Paris, will be bringing his creative talents to two of the resort’s dining venues. At Vilu Restaurant & Bar (17-21 November 2015), guests can enjoy Stéphane’s specially devised set-menu, whilst for wine connoisseurs the set menu at The Wine Cellar (17 & 20 November 2015) has been carefully paired with complementary wines by the resorts’ Head Sommelier, Kamal Malik. Following a successful event held at Conrad Hong Kong in June 2015, Stéphane will now be gracing the Maldives with his culinary delights for the very first time.
The announcement of these innovative culinary experiences adds to the roll call of culinary milestones at the resort, including the one year anniversary of Ufaa restaurant, taking place in September. The popular restaurant, which means ‘happiness’ in Maldivian, marks a successful first year of innovative Chinese cuisine, curated by celebrity chef Jereme Leung. Conrad Maldives Rangali Island has also recently won two prestigious accolades at this year’s annual World Travel Awards in the highly coveted categories of Indian Ocean’s Leading Culinary Hotel and Indian Ocean’s Leading Hotel, further strengthening the resort’s culinary credentials.
These events mark an exciting new culinary direction for Conrad Maldives Rangali Island, following the recent announcement of a new Executive Chef, Marco Amarone. From 1 October 2015, Marco will be bringing his wealth of culinary experience to the kitchens of the resort, taking guest’s food and beverage experiences to the next level. Marco joins Conrad Maldives from his homeland of Italy, where he co-owned a restaurant with the Marcopolo Group of Restaurants, Cuneo.
Photos courtesy of Conrad Maldives Rangali Island
Cooking
W Maldives welcomes acclaimed ‘Dessert King’ Reynold Poernomo for Flavours Unscripted culinary takeover

W Maldives is turning up the flavor dial this August with a high-profile culinary collaboration that is equal parts bold, artful, and wildly indulgent. As part of the resort’s Dare To Taste programming under the Flavors Unscripted series, W Maldives will welcome acclaimed chef and culinary creative Reynold Poernomo for a two-part takeover on August 10 and 12, 2025. This exclusive collaboration is set to redefine island dining—one plate at a time.
Born in Indonesia and raised in Sydney, Chef Reynold is no stranger to pushing culinary boundaries. A self-taught prodigy who rose to fame as a finalist on MasterChef Australia, he quickly became known as the nation’s “Dessert King” for his intricate, art-driven creations. In 2016, he co-founded KOI Dessert Bar with his family, which has since become one of Sydney’s most iconic culinary destinations with a cult following. The brand expanded in 2017 with KOI Dessert Kitchen, a production space that also hosts exclusive masterclasses and guest chef collaborations. Reynold’s approach to food is anything but ordinary—his plates are immersive, imaginative, and unapologetically bold. This August, he brings that same creative fire to W Maldives.
The main event unfolds on August 12, when guests will have the rare opportunity to experience Chef Reynold’s culinary artistry firsthand at FISH, the resort’s signature overwater venue renowned for its sustainable ocean-to-table fine dining. For one night only, Chef Reynold will present a specially curated three-course dinner inspired by island ingredients, global technique, and his unmistakable visual flair. Guests can expect bold plating, layered flavors, and a few unexpected turns—this is Reynold unleashed, Maldives-style.
As part of this exclusive collaboration, W Maldives presents Marriott Bonvoy Moments–a once-in-a-lifetime experience for members to bid on a Private Castaway Dining Experience with Chef Reynold, paired with a luxurious four-night villa stay in a Premier Overwater One-Bedroom Villa from August 9 to 13, 2025. The package includes roundtrip shared seaplane transfers from Velana International Airport, daily breakfast, and a one-time signature treatment at AWAY Spa for the bid winner and their guest.
The highlight of the stay begins on August 10, with an intimate starlit dinner on Gaathafushi, W Maldives’ private castaway island, where Chef Reynold will personally host and curate a bespoke tasting menu. On August 12, the duo will receive front-row seats to his culinary showcase at FISH. With only one package available, anticipation is high and competition will be fierce.
To mark the collaboration, Chef Reynold will also unveil an exclusive signature dessert, created just for W Maldives and available on the menu for six months following his visit. Daring, decadent, and destined to be the most photographed dish on the island, it is a lasting tribute to this unforgettable partnership.
“There’s something electric about the Maldives—its textures, its moods, its light,” said Chef Reynold Poernomo. “This menu is my response to that. A dreamscape of flavor brought to life through technique, imagination, and a little island heat.”
Amila Handunwala, General Manager of W Maldives, added, “At W Maldives, we’re all about pushing boundaries—on the plate, behind the bar, and in the guest experience. Reynold brings a daring, creative energy that aligns perfectly with our vision. This isn’t just a dinner; it’s a story told in flavor.”
This collaboration is part of Flavors Unscripted, W Maldives’ platform for culinary expression where global tastemakers meet untamed island creativity and nothing is ever scripted. It is food without rules. Flavor without borders.
Tucked away in the heart of the North Ari Atoll and a 25-minute scenic seaplane journey from Velana International Airport, W Maldives is a bold luxury escape featuring 77 private villas—each with a plunge pool and unobstructed access to the Indian Ocean. Following a recent design refresh, the resort seamlessly blends contemporary luxury with the island’s raw natural beauty.
Members can now bid for a Private Castaway Dining Experience with Chef Reynold Poernomo and a four-night stay at W Maldives until July 21, 2025 through Marriott Bonvoy Moments.
Guests looking to stir things up in paradise can book the Stay, Dine, and Fly package, which includes daily breakfast, a three-course dinner, and roundtrip seaplane transfers. For more information, visit www.wmaldives.com or contact reservations.wmaldives@whotels.com.
Featured
Barceló Nasandhura celebrates World Chocolate Day with sweet surprises in Malé

This July, Barceló Nasandhura is offering guests a taste of the sweeter side of life through a series of limited-time dessert experiences in the heart of Malé.
In celebration of World Chocolate Day, the hotel hosted a Chocolate Indulgence Station in the Nasandhura Lobby on 7th July. Held from 4:00 PM to 8:00 PM, the event featured handcrafted chocolate desserts and tastings led by Head Pastry Chef Mohammed, a certified Continental Judge in Pastry Arts. The occasion attracted a delightful mix of in-house guests and walk-in visitors, who also enjoyed a specially curated photo setup and the opportunity to purchase exclusive, limited-edition treats.
Additionally, from 4th to 7th July, a dedicated Chocolate Dessert Station was presented at the Oivaru dinner buffet, located on the hotel’s third floor, offering a decadent addition to the evening dining experience.
To conclude the month’s celebrations, guests will be able to enjoy a 10% discount on all ice creams at Alimas Coffee Lounge from 20th to 26th July. Featuring house-made flavours, this offering provides the ideal way to cool off and indulge during the warm island afternoons.
Cooking
From garden to gourmet: Dusit Thani Maldives celebrates local, responsible cuisine

Widely recognised as a premier luxury resort in the Maldives, Dusit Thani Maldives is redefining the concept of sustainable dining. Central to the resort’s culinary ethos is a strong commitment to sourcing ingredients locally and responsibly, crafting exceptional, globally inspired dishes that reflect the natural abundance of the Maldivian archipelago.
Located just a short stroll from the resort’s kitchens, the organic Chef’s Garden thrives with fragrant herbs, edible flowers, vegetables, and fruits. Ingredients such as lemongrass, basil, papaya, and chillies are carefully hand-harvested at peak ripeness, ensuring that vibrant flavour and freshness are brought directly to the plate.
All fish featured on the resort’s menus is sustainably sourced from within the Maldives, provided by local fishermen who utilise traditional, low-impact fishing techniques. Wherever possible, produce is also procured from Maldivian farmers—an approach that supports island communities, reduces carbon emissions, and celebrates the rich biodiversity of the atolls.
“Our approach is rooted in a respect for the land and sea,” explains Executive Chef Olivier Portret. “Every dish reflects the story of the Maldives—not just its flavours, but its culture and its people. We want guests to experience something truly meaningful with every bite.”
Guests can enjoy these thoughtfully sourced ingredients across a variety of dining experiences, from fine Thai cuisine at Benjarong, to freshly grilled seafood served al fresco at Sea Grill, or even through interactive cooking classes led by the resort’s culinary team.
Through this garden-to-table philosophy, Dusit Thani Maldives offers more than exceptional cuisine—it fosters a deeper connection to place, purpose, and the planet. This commitment not only sets the resort apart as one of the finest in the Maldives, but also as a destination where sustainability and luxury exist in perfect harmony.
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