Epicurean Dining at Shangri-La’s Villingili Resort & Spa, Maldives

I may have only been to the Maldives once now, covering three hotels on my trip, but one thing I felt was lacking in other reviews before I left on this trip was enough information about the food. Food is the most important part from a holiday in my opinion and it fills up every waking moment of your trip. From breakfast, to cocktails on the beach, lunch, pre-dinner tipples, dinner and of course – after-dinner drinks. It’s also what you’re likely to spend most of your money on while away too – so before I go somewhere I want to know exactly what’s on offer. That’s where I come in. Being The Foodaholic I can’t come back with just a hotel review, but something which is much more specific to me and my niche, so no matter what hotel I visit, you’ll always find an accompanying piece all about the food and here at Shangri-La’s Villingili Resort & Spa Maldives – it was very special indeed. Not to mention the pristine white beaches and turquoise blue waters.

Shangri-La’s Villingili Resort & Spa Maldives is one of the most southern islands in the Maldives and apart from your 12 hour flight from the UK, you’ll also need to take a second domestic flight to Gan which is just over an hour, followed by a speedboat to the island. It’s exhausting, but well worth every minute of it. With all that in mind the first thing we could think about on touchdown was food and a cocktails. Checked into our room, we hopped on a resort bicycle and made our way to the all-day dining restaurant, Javuu. Javvu, meaning “atmosphere” in the local Dhivehi language, offers stunning beachside views while dining.We indulged in a hearty chicken Caesar salad wrap, obligatory fries and a stunning herb laced martini which went down a treat.

After lunch we couldn’t resist finding out just where this island gets all of its food. In fact 80% of the food is imported, but for good reason. With an all-year round tropical climate, growing food is harder than it sounds and there isn’t exactly space for cattle. What does come locally however is an abundance of fish (especially tuna) and a wealth of ingredients from the kitchen garden. A tranquil escape near the tip of the island, basked in sun and immaculately well-kept. The smell as you walk through its arched walkway is simply incredible. Basil, coriander, rosemary, salad leaves – plus all of the tropical fruits you could imagine – such as the oddly looking dragon fruit trees, bananas and coconuts. The biggest challenge in this garden is trying to pick everything before the mischievous fruit bats swoop in. If simply walking through this fragrant garden isn’t enough, the resort can arrange a meal for you at its centre on the large dining table.

One of our favourite dining experience was at another of the islands restaurants Dr Ali’s, open during the evening only. The restaurant pays tribute to a much-loved Maldivian doctor called Dr. Ali, who from 1850 to 1900 travelled across Asia and the Middle East, collecting exotic ingredients which he subsequently brought back to the Maldives. Dr Ali used these ingredients to create magical recipes for the islanders, injecting a new sense of spice and cuisine. The menu is rather daunting here in terms of size, but the quality can’t be argued with. Indian, Vietnamese, Chinese and Middle Eastern cuisine – all with their own dedicated chefs.

Given us being human and only able to consume a limitable amount of food in one sitting, we started with some of the Middle Eastern specialties for our starters. A fantastic meze platter selection loaded with just about everything. A zesty fattoush salad, fresh tabbouleh, hummus, smokey moutabel and some fantastic falafel which had a lovely sweetness running through it.

One of my favourite things about Shangri-La’s Villingili Resort & Spa Maldives is that by night, once the night sky turns black – the island turns into a magical paradise. Pathways illuminated by lanterns and tables brightened by just candlelight. All of this while listening the crashing waves just meters away from your table. For mains at Javuu we ordered from the Indian Ocean menu. A stunning Maldivian tuna curry with local addu spices and an outstanding murgh methi malai – a mixture of boneless chicken tossed with onions tomatoes and fenugreek leaves. It was one of the best versions of this dish I’ve ever eaten and it’s all thanks to chef Mahendra Rathod. Dessert was one of my Indian favourites, bebinca – and it didn’t disappoint. Served with a scoop of coconut ice cream and caramel sauce.

Breakfast is of course, just as spectacular and is served back in the all-day dining restaurant, Javuu. Pastries, fresh exotic fruits, live cooking stations, cheese, hams – it’s hard not to get carried away. My favourite part of breakfast was the curries. Each day a new curry would be on offer, from tuna, sweet potato or mixed vegetables and each were an utter delight. You could also fill your plate with a selection of local accompaniments, such as roti bread and the locals favourite breakfast snack – tuna with chopped coconut.

That same evening we went back to Javuu and sampled their evening menu. While we’d fallen in love with this restaurants breakfast and lunch offerings, dinner is a very different affair – with seafood in abundance. Gorgeous tuna ceviche with an olive tapenade, gigantic and juicy prawns for our main course, followed by a rather interesting dessert of lemon cream and coffee jelly with a coffee granite. A bit of a marmite dish for me this one, but very interesting none the less.

One of my favourite bars in the resort was Manzaru (I think someone stole the “n” from the signage!). A sumptuous elegant setting with sofas to chill out in and the cocktails here are off the scale. Perfectly crafted and served in such a gorgeous array of different glasses. I developed a bit of a fruity martini obsession while here, if you hadn’t already noticed.

If you thought it couldn’t possibly get any better, it did. On our third evening we made our way to the furthest restaurant and most north of the island, Fashala. As soon as you step into the dining room you’re blown away by its utter beauty and also its size – it really can’t be captured into any photo. Dining tables on stilts, with the whole restaurant located on a protruding part of the island over the white sands. Even the bar is incredible. Our table, lit by candlelight was a magical place to spend an evening and I highly recommend booking as soon as the restaurant opens come an evening, catching the last of the sunset and watching the sands below you fill with crabs hunting for food.

One thing Fashala loves to do – is fill you up. Just when you thought you couldn’t possibly eat any more during one day, amuse bouche’s and freshly baked breads with dipping sauces arrive and you simply can’t help but leave the plates clean.

Fashala, meaning “the edge” in the local Dhivehi language, serves a much more international menu and utilises ingredients from the surrounding waters and neighbouring farms – incorporated into Mediterranean-inspired recipes. Fresh catch of the day, Maldivian lobsters and a wine menu to pair with it all, artfully chosen by the head sommelier. We loved the restaurants interpretation of the classic moussaka and my scallops were a dream. Perfectly cooked and with such a depth of flavour from the puree it came with.

Our dessert, while it may not look like much – was stunning. A coconut white sponge, paired with a yogurt ganache and pabana sorbet. It really was unlike anything I’d eaten before, with such an array of textures. I only hope it wont be the last time I experience it. In true Shangri-La’s Villingili Resort & Spa Maldives fashion, the meal ended with chocolate truffles and a glass of Prosecco – because they love to spoil you.

Before we left Shangri-La Maldives, we couldn’t say goodbye without taking part in a cookery class and learning how to make that incredible Maldivian tuna curry we’d been enjoying throughout our stay and I was so surprised just how simple it was. We also finally got to meet the talented Mahendra Rathod who had already cooked for us back at Dr Ali’s – where this cookery class was once again held. First we pre-prepared our selection of spices and ingredients for the dish.

All of the spices were then viciously mixed and crushed over a high heat, full of chilli, curry leaves, coriander, cumin, fish powder, garlic paste and tomato puree. Everything where possible is made from scratch on-site by the chefs. Once suitably mixed and cooked, fresh coconut milk is slowly added to the mixture.

The chunks of tuna were plucked from the local seas that morning and once the coconut milk had been fully mixed to create a golden, glossy sauce – the tuna is then added. The fish and sauce are then cooked for approximately 10 minutes or until cooked. And that’s it! It may seem simple, but in reality it’s harder than you may think. It’s all about timing, concentration and a mixture of controlled heat.

Serve with fluffy rice and bread – you’re left with not only one of the Maldives most famous dishes, but a version which quite honestly blew me away. From all the different variations we ate in all of the islands, this was by far the best.

Shangri-La’s Villingili Resort & Spa Maldives isn’t just a resort, but an experience. We learnt alot of things about the Maldives during our travels but what we learnt about this hotel is that food is at the centre of its core. Food makes the cogs turn here and not only fills the days and experiences for the guests, but the lives of the staff which make this hotel into not just an excellent resort, but into a world-class one. Shangri-La’s Villingili Resort & Spa Maldives is paradise and I can’t wait to return back to it in the future.

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Room rates at Shangri-La’s Villingili Resort & Spa are from US$645.41 (approx. £523) per night. This is based on double occupancy and includes all taxes and fees. To book, please visit www.shangri-la.com/male/villingiliresort