For luxury island resorts in the Maldives, a holiday destination where the average length of stay is seven to 10 days, culinary excellence and variety are crucial in keeping guests intrigued and impressed enough to return for their next vacation. Chefs are constantly pulling out their creative stops while emphasising locavore and local traditions.
MEMORABLE EXPERIENCES
At , executive chef Christian Pedersen teases palates with surprising twists on common ingredients: think a sous vide lobster with radish, avocado purée, caviar and mango fermented for 21 days. The surprisingly balanced combination of acidity, creaminess and funk is the perfect foil to the local crustacean’s sweet firm flesh. In the balmy breeze of Conrad’s open-air Vilu Restaurant
