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Where was Maldives first overwater villa built?
If you think Maldives has always been synonymous with luxury island paradise, you are mistaken! Four decades ago, this remote archipelago was inhabited only by fisher folk. It was unknown to the outside world and there was no foreign investment. There was only a small airstrip on Hulhule Island (the present international airport), built by volunteers, with no regular flights.
That changed on October 3, 1972 when Kurumba Maldives (then called Kurumba Village) opened for business as the first resort in the Maldives. Two hundred and sixty-six foreigners visited that year, staying in rustic huts and marvelling at the gin-clear water lapping at their ankles.
Over the past 46 years, that number has crossed 1.4 million. More than 140 resorts have since opened across the archipelago. The Maldives has transitioned from hidden gem to highly-coveted, must-visit holiday destination, and with exclusive water villas that rise out of aquamarine lagoons and picture-perfect beaches, it’s not difficult to understand why.
Did you know that the Maldives is home to about two-thirds of the 8,000 plus overwater villas in the world? And the list continues to grow longer almost monthly!
But where in the Maldives was the first water villa built? Who brought this concept to the shores of Maldives?
That’s a question that fetches so many conflicting answers, as was evidenced when longtime Maldives aficionado Paola Mattana Lamperti recently posed it to her Facebook friends! Was it Kuramathi Maldives or Baros Maldives, two resorts owned and operated by tourism pioneers Universal Resorts? Was it Conrad Maldives Rangali Island (then called Hilton Maldives)?
Mohamed ‘Modi’ Ibrahim Didi, who served as the manager of Baros in the 80s and 90s, told Maldives Insider that the first overwater villa was built at Adaaran Prestige Vadoo (then called Vadoo Diving Paradise) in 1986. It was conceived by the resort’s then Japanese owner Tokohiko Sakamoto, who sold the resort to Sri Lankan hotel group Aitken Spence in 2006, he added.
Overwater villas at Vadoo, when it was operated as Vadoo Diving Paradise.
According to others that served in the industry at the time, the first overwater bungalow at Vadoo was designed by a Singaporean architectural firm. A Japanese team provided the engineering expertise to the project.
“That particular water bungalow is now not used for accommodation but for historical purposes,” Pranjal P D Sarmah, founder of travel agency 360 Degree World, said in a comment to Paola’s question.
Ahmed Waseem, who was the Resident Manager at Vadoo at the time, said officials from leading local resort operators like Universal and Villa Hotels visited the island to study the concept. Malaysia’s then Prime Minister Mahathir Mohamed also paid a visit, he added.
Sakamoto’s innovation undoubtedly set in motion a wave of construction projects involving overwater villas. Two years later, Kuramathi opened its first overwater bungalow, followed by Baros in 1992. And the rest is history, as almost every resort that opened since features overwater villas.
The model for overwater villas in Maldives is simple. Like pearls over water, these villas are set suspended on stilts into the turquoise lagoon, connected to the island by a timber walkway. A private sundeck of the villa extends into hammocks or similar items to sunbath, lazing over the water, listening to the sound of the waves and observing the vivid marine life beneath. A wooden staircase leads directly from the sundeck to the lagoon, for the daily dose of snorkelling or for the occasional plunge into the ocean. Most villas have an additional living room attached to the bedroom. A spacious bathroom opens to the outdoor with an open-air bathtub, and is equipped with the latest luxury amenities.
Some new entrants in the Maldives resort market now go the extra mile, with multi-storey palatial overwater residences that offer guests everything they can think of without having to step out. Private pools above the lapping waters of the lagoon, sky-decks that transform into anything you want it to be, spa sanctuaries within the residence, retractable roofs… you name it!
The concept of overwater bungalows itself is relatively new. It’s been said that a group of three Americans running a small hotel in Tahiti built the world’s first overwater bungalow some 50 years ago. It was a creative solution to the issue of their hotel lacking a beach!
That’s not an issue for Maldivian resorts; almost every island has long stretches of powder soft white sand beach. But overwater villas in Maldives continue to get bigger and better. And their allure continues to grow.
Sirru Fen Fushi – Private Lagoon Resort has been nominated in both the Condé Nast Traveller (UK) and Condé Nast Traveler (US) Readers’ Choice Awards 2026, reflecting recognition across two of the travel industry’s established global platforms.
The annual awards highlight hospitality brands based on guest feedback, with nominations reflecting performance across areas such as service, design, wellness and overall guest experience.
Located within one of the Maldives’ larger resort lagoons, Sirru Fen Fushi is known for features including the Coralarium, an underwater art installation, as well as its approach to sustainability and wellness. The resort said the dual nomination reflects its continued focus on delivering guest experiences aligned with international expectations.
According to the property, its offering combines accommodation, dining and wellness programmes within a natural island setting, supported by service and curated activities.
In a statement, resort management said the nomination acknowledged both the contribution of its team and the support of its guests.
“We are honoured to be nominated in both editions of the 2026 Readers’ Choice Awards,” the resort said. “This recognition is a testament to our dedicated team and the heartfelt support of our guests. We remain committed to creating experiences that resonate long after our guests return home.”
Voting for the Condé Nast Traveler (US) Readers’ Choice Awards and Condé Nast Traveller (UK) Readers’ Choice Awards is open until 30 June 2026.
The St. Regis Maldives Vommuli Resort has introduced a new padel court as part of its ongoing development of wellness and recreational facilities, expanding its racquet sports offering alongside the existing tennis court at Vommuli House.
The addition reflects increasing global interest in padel and forms part of the resort’s approach to providing activity-based experiences for guests within its island setting. Located within landscaped surroundings, the court is available for both casual play and structured sessions, including coaching with a resident padel professional.
According to the resort, the facility is intended to cater to a range of skill levels and provides an option for guests seeking to incorporate physical activity into their stay.
The introduction of the padel court is part of a broader expansion of the resort’s wellness programme. Guests also have access to fitness and wellbeing activities including Tabata and boxing sessions, reformer Pilates, and guided yoga and meditation classes held at the Yoga Sala.
In addition, the resort has upgraded its fitness centre with equipment from Technogym, including the Artis Cardio, Skillrun and Strength series. The facility is designed to maximise natural light and views of the surrounding ocean environment.
The upgraded gym also includes the Technogym Checkup System, which provides assessments of body composition, posture and performance, allowing for the development of personalised fitness programmes for guests.
Through these additions, The St. Regis Maldives Vommuli Resort continues to expand its wellness and recreation offering, with a focus on integrating fitness, sport and wellbeing into the guest experience.
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The St. Regis Maldives Vommuli Resort introduces Cargo dining concept with Diwali programme
The St. Regis Maldives Vommuli Resort has introduced a Diwali-focused culinary programme centred on Indian Ocean cuisine, using the occasion to highlight the development of Cargo, its dining concept positioned around regional flavours and contemporary technique.
Rather than presenting Diwali as a standalone celebration, the resort has used the period to emphasise a broader culinary direction, with Cargo positioned as a platform for Indian Ocean gastronomy shaped by regional influences, ingredient-led cooking and modern interpretation.
Chef Surjan Singh, also known as Chef Jolly, was invited to collaborate on the initiative, bringing experience in Indian cuisine across international markets. The collaboration focused on developing a cuisine-led concept that draws on established techniques while adapting them for a global hospitality audience.
From 28 to 30 October 2026, Chef Jolly worked with the resort’s culinary team to refine and expand Cargo’s Indian menu. The focus was on creating a contemporary approach to Indian cuisine, using spice profiles and preparation methods that align with the venue’s positioning within the Indian Ocean context.
The result is a dining concept that combines Indian, Maldivian and Sri Lankan influences within a single menu structure. According to the resort, the aim is to balance familiarity and exploration, while maintaining consistency in technique and ingredient quality. Cargo is designed as a long-term addition to the resort’s dining portfolio, rather than a temporary concept linked to seasonal programming.
The initiative reflects a wider trend within luxury hospitality, where food and beverage offerings are increasingly used to establish brand identity and guest engagement beyond traditional event-based programming. At The St. Regis Maldives Vommuli Resort, Cargo forms part of this approach, with a focus on regional storytelling through cuisine.
The menu has been developed by Chef Jolly in collaboration with Executive Chef Christian Pedersen, combining regional Indian influences with contemporary presentation. The venue, set within the resort’s garden environment, is designed to offer an outdoor dining experience that aligns with the island setting.
As part of the Diwali programme, the resort has also introduced a series of dining and interactive experiences led by Chef Jolly. These include the Festival of Lights set menus at Cargo, featuring three-course and five-course options inspired by Indian culinary traditions, available from 28 October to 8 November 2026.
A Chef Jolly Wine Dinner will be held at Decanter on 29 October 2026, offering a six-course menu paired with selected wines in a private dining setting. In addition, a master cooking class will take place at ALBA on 30 October 2026, providing guests with an introduction to Indian cooking techniques and flavour development in a small-group format.
Chef Jolly, who has more than 30 years of experience and is known for his work with MasterChef India, brings a background that includes restaurant partnerships in markets such as London, Singapore and Qatar. His involvement is intended to support the development of a dining concept that integrates regional authenticity with contemporary hospitality expectations.
Through this Diwali-led programme and the continued development of Cargo, The St. Regis Maldives Vommuli Resort is positioning Indian Ocean cuisine as a sustained part of its culinary offering, moving beyond seasonal activations towards a longer-term approach to destination dining.
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