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
Kuredhivaru Resort & Spa presents a new chapter in destination dining with the launch of its Secret Garden concept, a thoughtfully designed experience that brings guests into a secluded setting surrounded by nature, soft lighting, and carefully curated details.
Tucked away in a quiet corner of the island, Secret Garden is created for those moments that deserve more than a traditional dinner. The space is styled with flowing drapes, warm candlelight, and natural greenery, creating a calm and intimate atmosphere that feels both personal and special. It is a setting that invites guests to slow down, connect, and enjoy the evening at their own pace.
At the centre of the experience is a seven-course menu, crafted to guide guests through a balanced journey of flavours. Each course is presented with care, with live cooking moments adding a sense of theatre and interaction throughout the evening. The service remains attentive yet discreet, allowing the experience to feel seamless and uninterrupted.
Guests can choose between two tailored offerings. The Romantic Escape focuses on the dining experience itself, complemented by a beautifully arranged setup and personalised service. For those looking to extend the evening, the Ultimate Romance Experience adds thoughtful touches such as a welcome glass of champagne, a private cinema moment under the open sky, in-villa breakfast the next day, and special bed decoration to complete the occasion.
The concept also allows for additional customisation, from floral arrangements to bespoke messages and decorative details, giving guests the flexibility to shape the evening around their celebration, whether it is a birthday, proposal, or simply a meaningful time together.
With Secret Garden, Kuredhivaru continues to expand its dining experiences beyond traditional venues, offering guests something more personal and immersive. It reflects the resort’s approach to hospitality, where every detail is considered, and each experience is designed to feel natural, effortless, and quietly memorable.
For any reservations or inquiries, guests are encouraged to contact the resort at Resort.Kuredhivaru.Reservations@ennismore.com or +960 6563000.
Modern travellers increasingly view a destination as a collection of flavours to be explored, often reserving their dining experiences at the same moment they book their stay to ensure a true sense of discovery.
Sun Siyam Iru Fushi has embraced this trend, aligning its “Premium Island Experience” with exclusive chef residencies that transform an island stay into a sophisticated, curated sensory adventure. This approach reflects the resort’s core philosophy in reimagining the guest experience in its 15 dining venues and bars.
Central to this refined vision, the resort’s Easter programme debuted with a bespoke four-course residency masterminded by Michelin-starred Chef Robin Pietsch. Collaborating closely with Executive Chef Putu Wijana and Beverage Manager & Sommelier Sunil Kumar, Pietsch ensured every ingredient achieved a sensual harmony with its chosen vintage pairing—a true study in the art of culinary chemistry.
The residency was hosted at Islander’s Grill, the resort’s beachfront destination, where the “Land & Sea” menu showcased technical precision through signatures such as Hand-Cut Beef Tartare finished with a silken yolk and garden botanicals; Lightly Cured Cod jewelled with Beluga Caviar; and a succulent Beef Cheek with Seared Foie Gras and winter truffle.
The experience concluded with a Topfen Dumpling accented by papaya, yogurt, and almond. The menu featured curated pairings, including French Champagne and a selection of prestigious French and Italian wines.
“We strive for a synergy between Michelin-standard precision and the evocative pulse of local and regional provenance. This marriage of world-class craft enables us to elevate our flavour profile, establishing a new lineage of bespoke dishes that honour our heritage while setting a sophisticated benchmark for the Sun Siyam Iru Fushi dining experience,” highlighted Abdulla Atham, Sun Siyam Iru Fushi Resort Manager.
Ventive Hospitality Limited continues with the fourth edition of its Michelin Star Guest Chef Series at Anantara Veli Maldives Resort, featuring exclusive dining experiences from world-class chef residencies. This year’s edition features an all-female lineup of Michelin-starred and award-winning chefs from across the globe, reflecting the company’s continued focus on delivering differentiated, experience-led offerings while championing greater diversity in global cuisine and gastronomy.
The Michelin Star Guest Chef Series is a proprietary platform developed by Ventive to drive premium guest engagement, strengthen brand equity, and enhance culinary capabilities across its hospitality portfolio. Through this initiative, the company integrates global culinary expertise into its operations while creating high-value, experience-driven propositions for its guests.
At Anantara Veli Maldives Resort, the series is being delivered through curated formats including exclusive tasting menus, collaborative dining experiences, and interactive engagements. These are designed to deepen guest interaction, increase on-property spend, and reinforce the positioning of Ventive’s assets as destinations for experiential luxury.
The participating chefs represent a cross-section of leading culinary markets across Europe and Asia, bringing diverse perspectives shaped by innovation, technique, and cultural storytelling. The all-female lineup further underscores a progressive shift within the global culinary landscape and aligns with Ventive’s commitment to enabling broader representation within the industry.
Residencies Already Completed
Chef Caterina Ceraudo kicked off the series in January, bringing her Calabrian-rooted cuisine that reflects the landscapes and traditions of Southern Italy through a contemporary lens. Known for her thoughtful approach to ingredients and refined techniques, her dishes honoured the connection between land, heritage, and modern Italian creativity.
Chef Gabriela Chamorro brought the vibrant spirit of Dubai’s cosmopolitan dining scene to the island last February. Her residency showcased bold flavours and contemporary flair, with standout dishes such as a Buñuelo with tuna tartare, guava jam, and black garlic aioli, balancing sweetness, richness, and bright coastal notes in a single elegant creation.
Upcoming Residencies
Chef Kelly Rangama, a Michelin-starred chef and winner of Top Chef France, is known for weaving her Creole heritage into refined French cuisine. Her signature Rougail Saucisse elevates the beloved Réunion Island classic of smoky sausage, tomato, and aromatic spices with contemporary finesse.
Chef Emily Roux, of the legendary Roux family, brings elegant and inventive French-inspired cuisine to the series. Having earned her Michelin star through her restaurant Caractère in London, Chef Emily holds a proud place within one of Britain’s most iconic culinary dynasties. Her seared John Dory with beurre blanc and seasonal vegetables showcases her refined technique and mastery of balanced, expressive flavours.
Chef Nao Motohashi of Restaurant JULIA brings the precision and quiet elegance of Japanese cuisine to the series. Known for her refined approach to seasonal ingredients and meticulous technique, Chef Nao creates dishes that balance purity, harmony, and visual artistry. Her cooking reflects the philosophy of Japanese gastronomy, where flavour, texture, and presentation come together in thoughtful simplicity —offering guests a dining experience that is both delicate and deeply expressive.
Rising Chefs
Expanding the chef list beyond its usual Michelin-starred lineup, visiting chefs for the rest of the year include Chef Iris Jordan Martin of Restaurant Ansils in Aragón, Spain, winner of the 2025 Michelin Guide Young Chef Award; Chef Ash Valenzuela-Heeger of Riverine Rabbit in Birmingham, UK; and Chef Niyati Rao of Ekaa in Bombay, India.
“As a hospitality platform, our focus is on building assets that stand out through differentiated experiences. Culinary plays a central role in that strategy. The Guest Chef Series enables us to bring together global talent, local context, and immersive formats to create experiences that go beyond traditional dining. The all-female lineup this year is both timely and important, reflecting the changing dynamics of the global culinary industry while reinforcing our commitment to inclusive growth,” said Ranjit Batra, Chief Executive Officer, Ventive Hospitality Limited.
“We’re excited to have an all-female lineup this year. The culinary scene is a male-dominated industry, but there are many female chefs out there whom we believe deserve the same recognition and our team of chefs would benefit tremendously from this experience,” said Chef Francis Purification, Culinary Director, Anantara Veli Maldives Resort.
“Each residency features collaborative dinners with our chefs, cooking classes and a long table dinner, hosted by a member of our family, allowing guests to engage not only with delicious food but with the stories and inspirations behind it.”
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