Nasreena Ali is the Demi Chef at Furaveri Island Resort & Spa. Hotelier Maldives sits down with her to find out more about her, to discover the highpoints of her career, and whether a woman needs to sacrifice family to become successful.
Kurumba offers guests a broad culinary spectrum that spans from the Far East to Europe. But the recently refurbished Thila restaurant is their proudest achievement in this regard.
Chin Chin Labs, the pioneers of made-to-order artisanal liquid nitrogen ice cream, will be conjuring up culinary creations and haute cuisine ice cream at PER AQUUM Niyama from 16th to 21st March.
The Monday night Chinese buffet at the Lime Restaurant in Hotel Jen is a lavish one, a production of chefs Morris Lee and Damien Lien.
Dilshan Senaratne meets Alan Palmer, who’s been involved with the Hotel Asia Exhibition & International Culinary Challenge since the start.
Chef Richard Thompson and Sommelier Dimitri Pietersen have prepared a deliciously mouth-watering menu for the 30th of June – Le Cru Cuvée, at Constance Moofushi.
Four Seasons Kuda Huraa’s signature restaurant, Baraabaru, has won the hotly contested ‘Outstanding Hotel Restaurant’ accolade in the Saveur Culinary Travel Awards 2014. The Daily Meal, USA, also named the Indian restaurant one of the ‘World’s 101 Best Hotel Restaurants of 2014’ for the third consecutive year. Four Seasons noted in its latest e-newsletter that Baraabaru was “listed alongside a veritable smorgasbord of the world’s finest culinary establishments”.