The Hulhule Island Hotel (HIH) has won the Best Culinary Establishment award at the recently concluded Food & Hospitality Asia Maldives Culinary Challenge. The hotel also won several awards in various categories including 4 Top Honours’ trophies, 5 gold medals, 9 silver medals and 18 bronze medals. “This being the seventh time Hulhule Island Hotel […]
Uduvila Restaurant wins Global Winner title in Eclectic Cuisine at the World Luxury Restaurant Awards 2016
Uduvilaa Restaurant, Hulhule Island Hotel, has won the Global Winner title in Eclectic Cusisine and Asian Cuisine at the World Luxury Restaurants and Spa Annual Gala Event earlier this year.
The Hulhule Island Hotel hosted a culinary masterclass on Thursday, March 17th with renowned Norweigian chef Geir Skeie.
Ali Shakir’s career in the hospitality sector began 19 years ago when he joined Paradise Island Resort right after completing his General Hotel Service course at the Hotel School in Male’.
For our latest 5 Minutes with the Chef segment, we speak to Chef Ibrahim Naeem, known as Boo Boo to his friends. Naeem is currently chef de partie at Hulhule’ Island Hotel, where he has worked for the past 14 years.
Ooredoo has partnered with Facebook to launch the Free Basics services in the Maldives.
Holiday Inn Resort Kandooma named Best Culinary Establishment at Hotel Asia International Culinary Challenge Award Ceremony
The award ceremony of the Hotel Asia International Culinary Challenge was hosted on 21 September in the ballroom of Hulhule Island Hotel.
A masterclass featuring Michelin starred Chef Roland Debuyst was held in Hulhule Island Hotel’s Uduvilaa restaurant on Saturday August 29th.
Hulhule’ Island Hotel, also known as HIH, is once again hosting an Arabic chef during the month of Ramadan.
A round-up of some of the best places in Male’ to break your fast during the month of Ramadan.
On Wednesday 6th May, Best Buy Maldives (BBM) hosted a knowledge sharing forum on the concept of molecular gastronomy at Hulhule Island Hotel. Chefs from the Spanish company Sosa presented their range of texturising products and demonstrated their usages in modern gastronomy.