Gastronomy
Chef André delights the senses at Kurumba Maldives
Maldives.net.mv – André Chiang might have been born Taiwanese but he spent most of his life in the south of France, Basque country. With a family of artists of all forms, including a brother who is an actor and father a calligrapher, it was no surprise that André himself took on pottery and cooking. Making his way to be the head chef of Michelin star restaurant Le Jardin des Sens in France, was no ordinary feat for a young man from Taiwan. It was sheer talent as an artist and chef, that lead him to his five successful restaurants around the world today, including the aptly named, Restaurant André, in Singapore, which was recently awarded two Michelin stars. Today his restaurant in Singapore is ranked as the most sought after and recognised as the 5th best restaurant in Asia as well as being 39th from the world in 2016, according to the British Magazine Restaurant.
Sitting by the beach, listening to the waves, we were treated to an artistic demonstration of chef André and his team, at Kurumba Maldives. Introducing himself humbly, André was quick to point out that his restaurant does not carry a standard menu. He has a standing deal with artisan farmers and fishermen and traders to get the best of their produce each day, and by nine am he along with his team, they will look at what has arrived and come up with creative, gastronomical masterpieces. There are no lesser dishes as starters but each was a unique creation that delighted the eager eater, at André’s.
He began with a dish of ‘charcoal’ and seafood dip, crafted with smoked piquillos puree, amaebi carpaccio and wild herbs. It was more a breadstick that was black and with some cheesy filling which too was black, left to be kept warm in a plate of charcoal. The moment the bread stick touched your tongue was the moment you realize the rest of the afternoon was going to be a life time treat. It was followed by a dish of scallops left to dry in a special paper that takes only two days to dry out the fluids and give it the tasty unique flavor. The scallops bit was then wrapped with mushroom floss and then the top was ‘burnt’ with the blow torch. To describe the taste would be simply to say that each of the ingredients were purely represented equally, without one, overpowering the other.
The final dish was a healthier and lighter substitute for risotto, with five types of sautéed mushrooms and topped off with pecan nut shredding’s. Grated tofu was then spread across the top and a buckwheat cracker was laid to rest on top. Dipping the folk into the mushy center with the crusty top broken into pieces, the mouthful was so delightful, that it tingled awake sense buds, that seemed to have not been there before. To the lay person, it tasted like a wonderfully rich risotto dish but so much lighter and with far more flavors and absolutely no spices.
Everyone at the table were pretty much drooling for more than just a mere taste and asking for more dishes, quite blatantly. Unfortunately, Chef André and his team had to catch a flight back to Singapore to start cooking for dinner at his restaurant. The restaurant is closed when André is away and he is there every single day of the week. The master chef, concluded the event, with a dessert of locally available fruit in a sweetened syrup and some fizzy grapes to give you that extra pop and coolness.
If you are in Singapore, you must stop over at André’s, but as André points out, please remember to make a reservation a few days before your trip. The thirty seater restaurant is in so much demand that there is a long waiting list; but people still wish to experience the gastronomical artistry of the chef André and his talented team. We wish André much more good tidings and many more restaurant openings in the future and hope to see him in the Maldives sooner than later.
Chef Andre Chiang visited Kurumba Maldives as part of his world Octaphilosophy tour, visiting top destinations around the globe to display his culinary skills centered on eight elements of gastronomy that inspire him; salt, texture, memory, pure, terroir, south, artisan and unique.
Kurumba Maldives is a melting pot of cuisines and with ten restaurants and bars it offers some of the most diverse culinary experiences in a Maldivian resort. This was one amongst many such events that Kurumba Maldives has been holding throughout the year, allowing their guests to experience creations by top chefs around the world. This event was hosted at Thila restaurant of Kurumba that holds the title for the top restaurant in Maldives, on TripAdvisor, for few years running.
Written by Hamza Khaleel
Photos by Kurumba Maldives
Oaga Art Resort has transformed its Sobi Bar into a Mixology Garden, showcasing a collaboration with internationally acclaimed Beverage Artist and Netflix’s ‘Drink Masters’ finalist, Tao Zrafi.
Far from the typical poolside bar, the revamped Sobi Bar offers a unique experience where artistic cocktails take centre stage. Standard drinks are replaced with Tao Zrafi’s creations, which expertly blend local Maldivian flavours with surprising twists, providing a sensory journey for visitors.
Each cocktail at Sobi Bar is a testament to Tao Zrafi’s creativity. His exclusive menu combines stunning visual presentation with complex, delightful flavours, elevating the drink experience into an art form.
The Mixology Garden caters to diverse tastes. In addition to Tao Zrafi’s signature creations, Sobi Bar offers a curated selection of international gins and artisanal beers, ensuring every guest finds the perfect beverage to suit their preferences.
To commemorate the launch of the Mixology Garden, Oaga Art Resort is hosting several special events:
- Cocktail Masterclasses (November 29 and December 6): Guests can learn from Tao Zrafi himself, discovering the secrets behind his innovative cocktails.
- The Grand Unveiling (December 5): This evening celebration features Tao’s signature cocktails, a buffet, live music, interactive mural painting, and spectacular fire shows. Guests can enjoy a sunset soiree combining art, music, and unforgettable flavours.
Sneak peeks of Tao Zrafi’s creations are available on Oaga Art Resort’s social media platforms, offering a teaser of the enchanting cocktails awaiting guests at Sobi Bar.
Whether seeking relaxation, artistic inspiration, or an elevated cocktail experience, the Mixology Garden at Sobi Bar promises something extraordinary. With its blend of stunning flavors, unique atmosphere, and unforgettable events, Oaga Art Resort ensures every visitor leaves with cherished memories of paradise.
JEN Maldives Malé by Shangri-La has become the first to introduce a 0.0 cocktail series in the Maldives, bringing the global trend of sophisticated non-alcoholic beverages to the heart of Malé.
Responding to the growing demand for refreshing alternatives to traditional alcoholic drinks, JEN Maldives has developed a range of 0.0 cocktails using Sober Spirits. These drinks combine creativity, innovation, and premium ingredients to reflect global trends while catering to the Maldives’ unique cultural context. Infused with botanicals, fresh ingredients, and zero alcohol, the cocktails provide a flavourful and mindful experience that incorporates authentic spirit flavours.
The 0.0 Cocktail series was launched in collaboration with SIMDI Group, following the successful introduction of Sober Spirits to the Maldivian market. The launch event featured a sundowner party at Azur Restaurant, marking the debut of these innovative beverages.
Following the launch, the 0.0 cocktails are now available at Azur Restaurant, the hotel’s rooftop dining venue with views of the city skyline. These alcohol-free drinks offer a sophisticated alternative for guests seeking a mindful and refreshing experience.
Each year, the number of people participating in Dry January continues to grow, with more individuals embracing this alcohol-free movement. Similarly, Veganuary is expected to reach new heights in 2025, surpassing the 25 million participants who took part this year, marking it as a record-breaking year for exploring plant-based foods.
Nova Maldives invites guests to celebrate Dry January and Veganuary 2025 with a variety of plant-based and alcohol-free offerings. These culinary experiences are designed to embody the wellness-focused and island-inspired lifestyle that Nova champions.
Throughout January, Nova’s expert mixologists will host interactive cocktail-making classes, providing guests with an opportunity to refine their skills while enjoying the resort’s tranquil surroundings.
Dining options during this special month include vibrant creations at Soul Kitchen and refreshing mocktails at Wink Bar. Featured dishes include the Maldivian Coconut & Vegetable Curry and Kopee Faiy Salad, both crafted from sustainably sourced local ingredients for an authentic taste of Maldivian culture. Among the alcohol-free beverages are the tropical Solis Sunset Cooler, inspired by the sunsets over South Ari Atoll, and the Cucumber Basil Fizz, a refreshing blend of basil and cucumber flavours.
For those wishing to recreate these dishes and drinks at home, Nova provides full recipes, encouraging culinary exploration inspired by island cuisine.
Featured Recipes:
- Maldivian Coconut and Vegetable Curry (Tharukaaree Riha): This traditional Maldivian dish combines fresh vegetables with creamy coconut milk for a hearty, plant-based meal. The recipe highlights local ingredients and supports sustainable farming practices.
- Kopee Faiy Salad (Kopi Fai): A refreshing side dish made with Kopee Faiy leaves, grated coconut, lime juice, and salt. Simple to prepare, this salad is a burst of freshness and complements any meal perfectly.
- Grilled Eggplant and Tomato Stack with Herb Pesto: Enhanced with crispy slices of fried breadfruit, this dish combines the savoury flavours of grilled vegetables with a homemade herb pesto, offering a nutritious and satisfying option.
Signature Mocktails:
- Solis Sunset Cooler: A tropical blend of passion fruit juice, lime, and coconut water, topped with soda for a refreshing finish.
- Cucumber Basil Fizz: A vibrant mix of fresh cucumber and lemon juices with basil syrup, creating an invigorating beverage.
General Manager Abdulla Aboobakuru emphasises Nova’s commitment to showcasing authentic Maldivian cuisine, “At Nova, we’re passionate about presenting dishes rich in fresh, plant-based ingredients. With the growing global trend toward mindful eating and health-conscious choices, our new recipes not only highlight local produce such as coconuts, spices, and tropical fruits but also cater to those seeking sustainable and nourishing dining options.”
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