EAT.mv | Issue 1 | 2016 by Orca Media Group

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maldives no 1 guide to r e s t a u r a n t s /c a f e s

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issue 02 | 2016

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MALDIVES NO. 1 GUIDE TO RESTAURANTS/CAFES Editor Mohamed Hur s heed

Managing Director A khmeem A bdul R az z aq

Creative Director N as haath

Director, Business Development Dr . Hus s ain Sunny Umar

Director, Sales & Marketing Ibr ahim A r eef

Marketing Executive A minath N oor a

Sales Executive Is mail Mus haan

Admin Manager A hmed Sir aj

Photography Dynamys t

Design & Art Direction C r eative Tuna

Contributing Writers A dnan Yoos uf Janet Smailes R uba A li Sanaya Shimr y

Contributing Photographers Zia A r if, A r tĂŠfficio

Printing Partner M7 P r ints

Advertising F or your adver tis ing enquir ies pl ease cont act : eat @get aways. mv

Supported by: R es taur ant A s s ociation of M aldi ves C hefs Guild of M aldives Copyright c 2016 Maldives Getaways Pvt. Ltd. Male', Republic of Maldives, All rights reserved throughout the world. Reproduction in any manner is prohibited. Editor: Mohamed Hursheed. Opinions expressed in the articles are of the authors and do not necessarily reflect those of the editor or publishers. While the editors do their utmost to verify information published they do not accept responsibility for its absolute accuracy. Materials in this publication may not be reproduced, whether in part or in whole, without the consent of Maldives Getaways Pvt. Ltd.

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MALDIVES GETAWAYS

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EDITOR’S NOTE Dear food lovers,

Hello again and welcome to the second edition of Eat.mv magazine. First of all, let me express my heartfelt gratitude for the overwhelmingly positive reaction to the first issue of Eat.mv and its associated website. As you browse through our new edition you will no doubt notice that we’ve kept the format of the magazine relatively unchanged with the restaurant directory listings taking up roughly half of the magazine and the first half entirely dedicated to articles, interviews and information relevant to the industry. Our cover story “Forgotten Flavors” by Ruba Ali takes us on a stroll down our culinary history, examining some of the delicacies and flavors that our ancestors regularly enjoyed but are rarely used in recipes, even in traditional dishes, nowadays. For interviews we first met with one of the Directors of Symphony Restaurant, Riffath Waleed, and discussed his vision for the future of the family-owned business. Next we met with Chef Fatheen, a rising star in local

culinary circles and Senior Sous Chef at Bandos Island Resort & Spa also sat down with us to discuss his career and its rewards. For our final interview we chose Azim Ali, the Manager of Newport, whose inspiring story about his early days as a dishwasher and waiter shows how even those with humble beginnings can find success in the restaurant industry. Janet Smailes, a Food Safety Consultant and Trainer based in Male’, discusses and provides valuable information on basic food hygiene in her article “The Importance of Food Safety”. With “Three Essential Fruits” we’ve tried something new by translating one of the works of Adnan Yoosuf, a respected local researcher who has been studying and writing about traditional Maldivian medicines and methods for the past couple of decades. I am confident readers will find this magazine entertaining, useful, and highly informative. Enjoy!

Editor Mohamed Hursheed

EDITORâ&#x20AC;&#x2122;S NOTE

FORGOTTEN FLAVORS

Introduction

Ruba Ali gives us a peek at the flavors and tastes enjoyed by our ancestors.

3 ESSENTIAL FRUITS

INTERVIEW WITH RIFFATH WALEED

BENEFITS OF TUNA

Adnan Yoosuf shares with us his list of the three most easily available fruits in Maldives that he considers essential to a healthy diet.

We had a chat with one of the directors of the family-owned business, Symphony, to see how it all came about.

Tuna is considered a "super food" by many nutritionists. We list down some of the top reasons why.

IMPORTANCE OF FOOD SAFETY

INTERVIEW WITH CHEF FATHEEN

KNIFE & FORK LANGUAGE

Food Safety Expert and Consultant Janet Smailes discusses why food safety should be the most important factor in any food business.

Any chef can make good food, but it takes a true artist to make it look good: Chef Fatheen

Learn it, use it, impress someone

INTERVIEW WITH AZIM ALI

RESTAURANT PROFILES

From dishwasher to manager, Azim talks about his incredible journey.

A directory listing of the eateries in Maldives

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FORGOTTEN FLAVORS Words Ruba Ali Photography Dynamyst

Maldives is a country teeming with diverse cultural perks acquired from all the countries that passed through the infamous spice route over the last few centuries. This almost-infinite mash of culture does not disappoint when it comes to culinary delights, with traditional recipes originating from India and Bhutan, to Spain and even the Middle East.

While most of these recipes are still going strong, a few of the most mouthwatering flavors of Maldivian cuisine, sadly, did not survive the test of time. The reason is two-fold.

clarified butter similar to the Indian ingredient Ghee. Githeyo was included in almost every recipe that requires some kind of fat; however, it has been easily replaced now with

Maldivian cooks have never been specific about measurements - they firmly believe that they are the Kings of their kitchens and the Queens of their cuisine. Go to a Maldivian Chef and ask them for measurements of ingredients to use in a traditional recipe and they will likely either stare at you blankly or smack you around the ear with a ladle. Maldivian cooks have never been specific about measurements - they firmly believe that they are the Kings of their kitchens and the Queens of their cuisine. This might be one of the reasons why so many recipes have been lost, as written cookbooks were rare and recipes were passed down through families and neighbors only. The second reason for all the absent flavors; imported ingredients taking away from the authenticity of the taste. One of the most widely used ingredients in old recipes that Maldivians barely use now is githeyo, a special type of

store-bought cooking oils and imported butter. Another almost ‘lost’ ingredient in Maldivian cooking is ‘bambukeyo’ or breadfruit. Breadfruit was easily accessible throughout the country as it grew in excess all over the many valutherey (forested) areas of the islands. While breadfruit is still used in minor ways, our ancestors used this fruit in astonishingly diverse and exceptional techniques for both sweet and savory dishes, and was a favored fruit due to its depth of flavor and versatility. One such dish, bambukeyo hithi, translates roughly to Bitter Breadfruit. The dish tastes nothing like its name; it is actually a sweet and creamy curry. Another magnificent dish made from breadfruit is bambukeyo san’neti, a dish so unheard of now that the word

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san’neti doesn’t even have a specific translation. This flavorful stew-like dish had a plethora of spices that made the taste quite unique; turmeric, black pepper, cumin, garlic, fennel, ginger and the secret ingredient that makes it oh-so classically Maldivian – rihaakuru (Maldivian fish paste). The third breadfruit dish is bambukeylu harissa. Harissa, as you may be aware, is a Maghrebian hot chili pepper paste. It may very well be that Arabian travelers brought this paste with them as they passed through Maldives for trade, possibly haggled for cowry shells or coconut and fish; all three were extremely expensive and lucrative barter options in the earlier centuries. This Maldivian version of harissa was considered by our ancestors to be almost sacred, as the dish was said to have the power to bring back lost appetites with just its delectable aroma. The Maldivian version doesn’t use much chili peppers; only our usual mirus or habanero peppers are mixed with onions, ginger and lime. Softened and crushed breadfruit is mixed with these ingredients along with thinly sliced smoked tuna, then cooked on high heat in coconut cream while stirring vigorously, adding the githeyo when ready to take off the heat. The creamy, tangy aroma is, indeed, enough to wet any appetite. On the subject of peppers, we should not miss the chance to talk about bodumirus Riha a dish said to

originate from the Minicoy or ‘Maliku’ people, speculated to have its roots in Bhutan due to the resemblance to the Bhutanese national dish ‘Ema datshi’. The Maldivian version removes the cheese however, as cheese was not a part of our cuisine, and adds the paramount Maldivian ingredient - tuna. The list of forgotten flavors goes on: fufulu kandhi (White gourd soup), lonu kandhi (Salty Soup) and hiythalafuh fani (Arrowroot Juice) to name a few. However, any list about Maldivian flavors would be incomplete without the mention of our most popular culinary variant: hedhikaa.

Hedhikaa has a special place in the heart of all Maldivians Hedhikaa has a special place in the heart of all Maldivians as well as visitors who have tried these snacks. The savory fried gulha and bajiya, and sweet treats such as misuru boakibaa and saagu bondibai are enjoyed daily, either for breakfast or evening tea. Sadly, many varieties of hedhika have also vanished. Zeenaaru (a type of pancake made from eggs, rice flour and coconut milk), fufulu murub’aa (sweetened white gourd slices), and sanboasa (savory cakes made from rice flour, smoked fish and spices, shallow-fried in coconut oil) are just

While breadfruit is still used in minor ways, our ancestors used this fruit in astonishingly diverse and exceptional techniques for both sweet and savory dishes

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a few delicious hedhika that are now close to impossible to find anywhere. To wrap up we must, of course, talk about the ultimate Maldivian meal; kaliyabirinjee and maskathu haluvaa. Maldivian parents are fond of using the term when their children refuse to eat, asking them if they are waiting for someone to bring them kaliyabirinjee and maskathu haluvaa. This meal was only available at the rarest and most special of occasions and eaten either as a family or communally. Kaliyabirinjee is the Maldivian version of biriyani, sometimes also called â&#x20AC;&#x2DC;folaaâ&#x20AC;&#x2122;. Rice is cooked in coconut milk and cream, seasoned to perfection with an array of spices such as cardamon, cloves, cinnamon and

cumin, and dressed with coconut oil, ginger, onions and githeyo. This dish is usually served with an equally palatable lain kaa echei or meaty dish, such as fihunu mas (grilled fish) and kulhi riha (spicy curry). The dessert, maskathu haluvaa (a fragrant pudding made from samba wheat and coconut) does not really have anything to do with Muscat or Oman, despite the name. The dessert originates from the Tirunelveli district in Tamil Nadu, although the pudding was transformed to fit in with Maldivian standards. The cashews are replaced with sea almonds or kanamadhu and using dhiyaa hakuru (coconut nectar) instead of plain sugar makes the dessert so much more succulent than its Tamil counterpart.

E S S E

F R

Every fruit is, in their own way, an essential fruit full of nutrients beneficial to humans. Adding fruits to everyday diets ensures health benefits including a reduced risk of chronic diseases. However, it should be noted that not all fruits are the same; there are some fruits that have more nutritional value and are vital for healthy maintenance of your body. In this article I will focus on three fruits that are easily available in Maldives that also have the most nutrients and are essential to a healthy diet.

T S

Translated from a Dhivehi article by Adnan Yoosuf

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Easily identifiable by their color and shape, these creamy and wonderfully sweet fruit is easily available in the Maldives. Banana plants grow 10 to 26 feet tall and are harvestable throughout the year. A cluster of fruits contain anywhere from 50 to 150 bananas with individual fruits grouped in bunches. A bunch of bananas, known as "hands," contain about 10 to 25 bananas. There are several different variety of bananas and some of them are more frequently found in Maldives than others. The local names for some of the varieties found in Maldives are “Maalhos Keyo”, “Bonthi Raiy Keyo”, “Fus Keyo”, “Kandhili Keyo”, “Bodu Keyo”, and Oshi Keyo”. All these varieties are of immense nutritional value. The benefits of bananas are numerous, chief among them the fact that it’s packed with energy. Maldivians have long believed that bananas improve the body’s defenses against chronic diseases by maintaining normal blood pressure and heart function, in addition to acting as a stress-reliever. Bananas also contain a lot of essential vitamins and minerals that promote the healthy growth of teeth, bones and is a good source of dietary fibre. In addition, due to the high potassium content, bananas are highly effective at lowering blood pressure. Practitioners of local traditional medicine, or Dhivehi Beysverin, also claim they have noticed regular consumption of bananas help prevent kidney stones from forming and aids in keeping kidneys healthy. It is also widely known among Dhivehi Beysverin that bananas help prevent stomach ulcers. This is also something that has been confirmed by recent scientific research. In traditional medicine, bananas are used in various forms to help alleviate the symptoms of heartburn also.

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Pomegranates are another fruit that Maldivians are very familiar with as they are among the few fruits that grow abundantly across the Maldives and have been well-known for their beneficial properties from a long time back. This nutrientdense, antioxidant-rich fruit is also widely used in Maldivian traditional medicines. It is a red fruit about the size of an orange with a tough outer layer; only the juice and the seeds inside are edible. Two varieties of pomegranates are found in Maldives: sweet and sour. According to some of the writings based on Maldivian traditional medicine, pomegranates are used to treat a wide plethora of childhood illnesses. Moreover, various parts of the fruit are used in different ways to treat digestive disorders in adults. Looking at the health benefits provided by pomegranate, I have to make special note of the beneficial effects of pomegranate juice on the heart. The juice helps regulate blood circulation, reduce cholesterol and also helps unblock clogged arteries. In Maldivian traditional medicine, pomegranate is often prescribed for anemia and similar symptoms. Recent scientific research has also found that nutrients found in pomegranates actively fight cancer, providing protection from breast cancer, lung cancer, and prostate cancer. Other benefits attributed to the wonderful fruit include alleviation from chronic cough, and reducing the symptoms of the common cold.

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One of the most well-known fruits in the country, guava has also long been known for its curative properties and is considered a powerhouse of nutrients. Guava is a somewhat round or pear-shaped fruit, and is light green, yellow, or maroon in colour on the outside when ripe and contains lots of small hard seeds enveloped in very soft, sweet pulp. Two types of guava are found in Maldives; the ones with white or light green pulp and the ones with pinkish pulp. They can be eaten raw, ripe or semi-ripe. Both types of guavas are found in Maldives, but as far as nutritional value goes, the ones with pinkish pulp are believed to be superior. Just like the previous two fruits mentioned here, guava provides several health benefits. In addition, it should also be noted that the root of the guava tree is used in traditional medicine to treat various ailments. Historically, guava has been prescribed in the Maldives as a treatment for diarrhea for centuries. Recent research has also shown that the health benefits of guava include treatment of diarrhea, dysentery, constipation, cough, cold, skin care, high blood pressure, weight loss and scurvy. Truly, a miraculous fruit.

Interview

RIFFATH WALEED

A SYMPHONY OF CULINARY DELIGHTS Symphony Restaurant is without a doubt one of the most recognizable names in the Maldives, being one of the pioneer and most reputable establishments in the country. We sat down and spoke to Riffath Waleed, one of the Directors of the company, about the family-owned business, his advice for budding entrepreneurs, and his vision for the Symphony brand in the future. Words Ruba Ali Photography Dynamyst

EAT: How did you get started? Were you always planning to get involved in the family business? RW: Iâ&#x20AC;&#x2122;ve always been interested in food and cuisines from the beginning, but I never really thought about it as a career. My father started Symphony when I was still studying, and ultimately, when all three of us, including my sister and younger brother, settled down, it was in the family business. We combine our expertise to run the company.

I didnâ&#x20AC;&#x2122;t have much operational experience when I first joined up, having studied arts and graphics design. I lean more towards art, design and music; this is where my interest lies. So I started off with what I know, like rebranding the logo and changing the visuals of the menu. Symphony is famous as a family restaurant, the kind of place people used to visit as a kid with their family for dinners, or to buy an ice-cream on the

Interview

way home from school with their mum. For me this is an incredible achievement; people associating these fond memories to the Symphony brand. In Male’, there are maybe 200 registered restaurants and Symphony stands out as the oldest existing restaurant brand in the Maldives. People might remember places like Quench and Twin Peaks which aren’t there anymore but while Symphony also began with them, we are still in business today and I’m proud to work to retain that reputation.

People might remember places like Quench and Twin Peaks which aren’t there anymore but while Symphony also began with them, we are still in business today and I’m proud to work to retain that reputation. EAT: What kind of challenges did you face, or do you face, in this industry and how do you overcome them? RW: Since it’s the food industry, it’s sort of like spending every day in an emergency room. Every day you go to office, something will happen. We may sometimes get comments from customers saying that maybe the food wasn’t as good as usual. We accept and look

forward to these comments because we try to take them as opportunities. The customer is giving us important information, we investigate and we try not to let it happen again. Constant feedback is welcome, and negative comments are welcome. We attend to our customers concerns very seriously, and we try to reflect that in the service we provide. Being a family business itself is also challenging. Everyone has very different thoughts and views and sometimes want to move in different directions; everyone has an opinion on everything. Let’s say you are driving a car and you’re at the steering wheel with your family in the car with you. Your mum suddenly says turn right, dad says go straight, and the others say no, turn left, left is a shortcut! Of course it will be difficult for the driver. But you have to reach a consensus. Sometimes you even have to shut it all down or you can’t take anything forward, but if you reach a positive balance, because of the different opinions, the combined result or final decision actually covers all angles and becomes stronger than the decision of one person. Another difficulty we face is with rebranding. We took a lot of customer feedback to modernize Symphony Restaurant but almost everyone insists that we retain the ‘Symphony atmosphere’ because of that nostalgic feeling the minute they enter the restaurant. We have to be careful about not changing the menu too drastically also, because after 15 years, most customers still

Interv iew

want the same dishes they enjoyed as children. But in this market, we have to be receptive to change and that leads to some important and difficult decisions. We can’t rebrand completely, but we must as the times change. If we don’t take a step forward, we will be lagging behind.

EAT: What is your outlook on the future for yourself and for the Symphony brand? RW: At this stage, as a company, we are slowly branding ourselves. When you hear the brand ‘Symphony Maldives’ people assume that it’s just about restaurants but our scope is a lot wider than that. We have expanded horizontally and vertically. We are involved in the government catering sector, and we also recently established an 18-room guesthouse in Maafushi Island called ‘Crystal Sands’, which has received awards from prestigious companies like Agoda and Booking.com as the Number 1 guesthouse in Maafushi. To have come so far in only two years of operation, is in my opinion, a great success for our first expansion into the tourism industry.

To have come so far in only two years of operation, is in my opinion, a great success for our first expansion into the tourism industry.

We currently operate 4 restaurants: ‘Symphony Restaurant and Symphony New Wing’ (which counts as the same restaurant actually), ‘Symphony Solo’, ‘Symphony Lagoon’ (ground floor of Crystal Sands guesthouse) and ‘Symphonic Garden’ at Kadhdhoo Regional Airport. So we are growing, but we are more focused on constant excellent quality of service rather than acquiring many more venues. That is my vision. If we try to just open up as many places as we can and are unable to maintain the value of our brand, what’s the purpose? Rather, what I want is to give maximum focus and give the finest service to our customers. We will be expanding at the correct pace, we will not limit ourselves to just restaurants, and we will associate it to the Symphony brand and most importantly to our core values.

We want to be known as a company dedicated to providing good service, and a company dedicated to our customers. We want to be known as a company dedicated to providing good service, and a company dedicated to our customers. No matter what we do, our service level can be expected to be at the Symphony level.

Interv iew

EAT: What is your advice for someone interested in getting started in this industry? RW: Learn to take criticism constructively. You will get negative feedback and you will have to deal with it. This is especially true if you are in business with a partner. It doesn’t matter if it’s a friend or with family, or with strangers. Being able to listen to negative comments or harsh truths and to not let that affect your work, your relationship or friendship is one of the most important traits that I think a person should have. Believe in your own ideas and capability. Find something you are passionate about and you will not want to turn around just because of loss, of failures or from what people tell you that you can and cannot do. If you are passionate about this industry, then go for it. Sometimes it might not work out the way you think it will, or the way you want it to, but before you give up ask yourself if you gave it your maximum effort. Failure is an unavoidable obstacle to success. But the important point is how positively you use your failures and turn it into opportunities to overcome those obstacles. EAT: What do you think is the reason behind Symphony’s success? RW: We try not to say no to any customers. It’s a philosophy that has been passed down from when my father ran the business. If a customer makes a request, you have to exhaust every option and way that you may be able to do it without saying no. I think our

customers notice and appreciate the fact that we go the extra mile to fulfil their requests.

Our company is proof that if you build a good relationship with your staff then they will build your brand, and they will maintain it. I also believe the main reason we have managed to stay strong is because we have a very strong workforce. Our company is proof that if you build a good relationship with your staff then they will build your brand, and they will maintain it. The management team only holds onto the steering wheel to make sure our employees are going in the right direction. Some of our employees have been working here for decades, and they share our values. We greatly appreciate our staff; we consider them a part of the Symphony family and they are our greatest assets. I will confidently say the credit for our achievements go to our staff. That is our success story.

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BENEFITS OF TUNA Words Mohamed Hursheed

R EDUCE DEPRESSIO N

HEART HEALTHY

BLO O D PRESSU RE

W EI G HT CO N T RO L

FI G HTS C AN C ER

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CIRCULATION BOOST

IMPROVED EYESIGHT

STRONGER BONES

IMMUN E SYSTEM BO OST

EN ERGY B O OST

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REDUCE DEPRESSION

HEART HEALTHY

BLOOD PRESSURE

Although more of a psychological benefit than the rest of the reasons listed here, studies have shown that eating tuna meals regularly 3 to 4 times a week is more effective than the drug Prozac, which is usually used for the treatment of depression. This claim is based on scientific study done on groups of depressed people where the groups were divided into three: the Placebo group (consuming placebo pills), the Prozac group, and Tuna group (eating tuna several times a week). Surprisingly, the Tuna group had the biggest reduction in stress levels.

Tuna contains a very high percentage of Omega-3 fatty acids, which help to reduce Omega-6 fatty acids and cholesterol in the arteries and blood vessels.

This is another benefit of the Omega-3 fatty acid present in tuna. Basically, it helps prevent high blood pressure and also maintain healthy blood pressure. People who donâ&#x20AC;&#x2122;t have high blood pressure gain an even stronger beneficial effect from Omega-3 fatty acids.

CIRCULATION BOOST

IMPROVED EYESIGHT

This particular benefit is provided by the presence of Iron and Vitamin B in tuna. Unhealthy eating habits can often cause your cardiovascular system to get jammed and slowed down due to bad cholesterol and fats, resulting in cell degeneration. The Iron and Vitamin B strengthen the blood cells, boosting blood circulation, improving oxidation and ensuring optimal functioning of body organs.

This is another benefit brought to you by the all-mighty Omega-3 fatty acid. A condition known as macular degeneration lowers the vision of the eye and slowly induces blindness. However, the Omega-3 acids found in abundance in tuna have shown to prevent this condition. Also regular intake of Omega-3 fatty acids prevent dry eye syndrome.

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WEIGHT CONTROL

FIGHTS CANCER

Choosing tuna as your source of protein instead of fatty meats can save calories and help you control your weight. However, please note that as with any food, the calories you get from your tuna meal depend on how you prepare it and what you complement it with.

Antioxidants found in tuna meat fights cancer cells. Research has shown that many types of cancer, including breast cancer, withdraw from the antioxidant elements found in tuna.

STRONGER BONES

IMMUNE SYSTEM BOOST

ENERGY BOOST

Although milk and Calcium is widely known as the way to healthy bones, Vitamin D is also a major building component. Combined with minerals from tuna meat, vitamin D lowers the risk of multiple sclerosis and autoimmune diseases.

Tuna contains antioxidants such as Vitamin C, Zinc, and Manganese and are one of the bodyâ&#x20AC;&#x2122;s first defences against free radicals that can cause cancer and other chronic diseases. However, the real champion of tunaâ&#x20AC;&#x2122;s immune system-boosting potential is Selenium. This relatively rare mineral is found in huge quantities in tuna, nearly 200% of the daily requirement in a single serving.

Several components present in tuna improve metabolism and increase energy. The Vitamin B complex is one of the main reasons, next to high protein values and the ever present Omega-3 acids. Tuna meat is known to shorten the recovery time of athletes in training, and provides energy for demanding exercises.

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IMPORTANCE OF FOOD SAFETY Have you ever been out to eat in a cafĂŠ or restaurant and been ill a few hours later? How can we ensure the food we eat is safe and who is responsible? Words Janet Smailes Illustration Nashaath

29 Janet is a Food Safety Consultant, Auditor and Trainer based in Maleâ&#x20AC;&#x2122; and is keen to share her knowledge to increase understanding and raise the

awareness

good

hygiene

practices and food safety within the Maldives. Having a diverse range of experience gained from over 25 years in the hospitality industry after starting as a waitress at the age of 13 studying hospitality management and moving on through most departments within hotels to become operations manager of a multi-site program, Janet has always been involved with training and food hygiene. She has worked with some of the leading 5-star luxury resorts in the Maldives and has a reputation for commitment, thoroughness and attention to detail.

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You buy your groceries at the corner shop or supermarket and eat in local cafés and restaurants, but do you ever wonder just how the food you eat got to your plate and just how many pairs of hands it has been through before it gets to your plate? Once it gets to your plate how do you know it is safe to eat and will not make you ill? All food related businesses should have a food safety system in place which follows the internationally recognised ‘Codex’ seven principles of HACCP systems. Business owners / managers are responsible for the food hygiene and safety within their premises and should ensure all employees are educated, trained and supervised adequately to make sure the food they produce or supply is of good quality and safe to eat. If a business does not follow good practices there is often a high amount of wastage and spoilt food which results in loss of money, bad odours and pests. No one likes living near areas of rotting food as the flies, cockroaches and rats attracted will make their way into neighbouring properties. Preventing food safety problems should be the priority of every food business. If staff are unaware of personal hygiene and food safety processes they will make both themselves and the customers sick. Making sure the food is of good quality to start with prevents a lot of potential issues but in the Maldives this is not so easy. Most of the food in the Maldives

is imported which creates challenges due to the distance, transport conditions, temperature, climate and number of people involved with getting the ingredients to your plate. To make sure it is in good condition and safe to eat, the preparation, cooking and service of the food must be done properly in a clean environment by trained people to ensure you enjoy your meal, sandwich, pizza or cake and do not end up being ill as a result

Fresh fruit and vegetables arrive into Male’ and the local shops in numerous ways so can easily pick up dirt and disease- causing bugs (pathogens) along the way. Food can make you ill if it is contaminated in some way between the farm and your plate, and if the contamination is not removed before you eat it. Fresh fruit and vegetables arrive into Male and the local shops in numerous ways so can easily pick up dirt and disease-causing bugs (pathogens) along the way. Washing with potable (drinking) water will remove most of the dirt, dust, pesticides and bugs to improve both the safety and quality.

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You can help prevent food from being contaminated in a number of ways: removing it from external delivery boxes or bags, storing it covered and at the right temperature, washing your hands before handling it, keeping your kitchen, work surfaces, knives and equipment clean, cooking it thoroughly and eating it immediately. Most products have a label which gives the production date, a date to use it by, and a list of ingredients. A ‘use by’ date is the date the item can be safely consumed as long as the seal is intact and it has been kept at proper temperatures. A ‘best before date’ is an indication of quality, again as

long as the seal is intact and the items are stored at the recommended temperature. Keeping items at the right temperature is difficult in the Maldives due to the constant high temperature and humidity. Items stored at normal temperature will spoil much quicker than if they are stored following the manufactures recommendations. If an item says keep ‘cool and dry’ then it should be stored below 25˚C in an area with ventilation, chilled or refrigerated items such as fresh meat, fish or dairy products, should be stored between 1 and 8˚C. Frozen items should be kept at - 18˚C. Certain perishable foods such as vegetables, salad items, and eggs get spoilt when they are constantly exposed to changes in temperature so you should try to keep these items at a constant temperature until used. Often you can tell if the food is good to eat by the look, smell or texture. However, it is impossible to tell if an item contains microbial contamination with a cursory examination. Luckily most bacteria

Often you can tell if the food is good to eat by the look, smell or texture.

is killed by thorough cooking to a minimum of 75Ë&#x161;C. People are one of the main causes of contamination and everyone should be aware of the importance of personal hygiene and keeping themselves and their clothes clean. Hand washing is a key way of preventing contamination. Simply using soap to wash your hands is a simple and effective way of preventing illness for you, your family and others. It is estimated that half of all diarrhea cases in children could be prevented by hand-washing with soap at critical times. Diarrhea causes 4% of deaths globally.

The basics of good food hygiene are fairly straight forward, keep everywhere clean, store items off the floor, in covered containers and at adequate temperatures. The basics of good food hygiene are fairly straight forward, keep everywhere clean, store items off the floor, in covered containers and at adequate temperatures. Make sure staff are clean, have clean clothes, aprons, hands and do not smoke or spit, make sure food is good to eat, has sufficient shelf life, looks and smells fresh, is

prepared quickly with clean equipment and utensils, is cooked properly and eaten immediately.

Most food poisoning starts between 1 to 36 hours after eating the infected food and can last up to 7 days.

Eating out should be a pleasure and not result in an unpleasant illness. Choose a restaurant or cafĂŠ that gives a good first impres sion, is clean, tidy and well ventilated. When in doubt, a quick peek at the washrooms will give a good indication of the cleanliness standards. No one wants to spend days with diarrhoea, throwing up, having upset stomachs, fever or generally feeling extremely unwell. Food poisoning is no joke and for young children, pregnant ladies and ill or elderly people it can be extremely serious. Most food poisoning starts between 1 to 36 hours after eating the infected food and can last up to 7 days. Food Hygiene and Safety are not just for Food businesses. Everyone should be aware of what good food hygiene practices are and how to follow them so that they can keep themselves and their families healthy.

Interv iew

CHEF FATHEEN

THE ART OF CHEFFING From a part-time waiter to Senior Sous Chef at one of the most famous resorts in the Maldives, Ahmed Fatheen is one of the rising stars of the Maldives culinary scene. Words Sanaya Shimry

33 EAT: Tell us how you got started and how you managed to get where you are now. AF: I left my island Sh. Foakaidhoo about a decade ago and came to Male’ looking for work. I managed to get a placement at Hotel School with the help of a friend and I finished my studies there while working part-time at Lemongrass Restaurant as a waiter. After Hotel School I applied for an apprenticeship program for Junior Chefs at Four Seasons in Kudahuraa. I was one of the 10 students out of 54 who were offered the chance to work at the company’s new branch in Landaagiraivaru for a higher level of the program. I accepted and worked there for a year before they offered me a chance to continue my training in Canada. Everything I had done before had seemed pretty easy to me at that point and one of the things I realized immediately when I started my training in Canada was that the level of quality and standards they demand

from the would-be-chefs was really high and something I was not used to or expecting. However, I adapted quickly but it was still an extremely challenging time for me during the three years I trained there. After finishing my training in Canada and returning home to Maldives, I switched jobs from Four Seasons to Anantara. It was here that I really got the chance to shine since chefs working there got to show off their skills to the guests in cooking sessions, which was very appealing to me as I take great pride in the presentation of my dishes. I worked there for two years before I changed to Lux Maldives, after accepting an offer from an Executive Chef I had worked with previously. However, at Lux I realized that the commute to the island was proving very problematic for me so when I saw an ad for a Senior Sous Chef at Bandos Island Resort I applied immediately. It’s been a little over a year since I’ve started working at Bandos.

I can very confidently say that when it comes to Japanese cuisines, thereâ&#x20AC;&#x2122;s no other local chef who can match me in skill

Interview

When I think of launching a new menu, the first thing I do is to draw a sketch on a piece of paper.

EAT: What do you enjoy most about your job? AF: Definitely plating—the presentation of the dishes. When I think of launching a new menu, the first thing I do is to draw a sketch on a piece of paper. Not to boast but I am also a talented artist so it comes naturally to me to sketch out the design and presentation of the dishes before I actually do it for real. This is the part of my work that I enjoy the most and I always decide what a dish should look like in my mind’s eye, put it down on paper and only then do I start preparing the meal. My goal is to completely wow the customer the moment the meal reaches their table. I want them to literally say “Wow!” when they see the dish before they even touch it. I’m proud to say I’ve achieved that goal quite a few times. EAT: You’ve said that you consider yourself an artist. Have you ever studied art, and would you call yourself a professional? AF: I’ve never gone to any art classes, if that’s what you’re asking, but I believe drawing and painting… it’s just something that comes naturally to me. I wouldn’t say I’m a professional, but I do draw in my free time. I also used to sell my work on iBay, the local auction website.

EAT: What are the achievements you’re most proud of? AF: During my time in Canada, I was trained in various cooking styles: Italian, Mediterranean, Mexican, and Japanese cuisine. From out of all the cuisines, the Japanese appealed to me the most, so naturally I excelled at that. In fact, I can very confidently say that when it comes to Japanese cuisines, there’s no other local chef who can match me in skill. I can guarantee that no local chef can serve a Japanese dish that even remotely compares to mine. I’ve also contributed immensely to the rebranding of Bandos Island Resort & Spa recently. I completely changed the menus at both restaurants, including the presentation of the dishes and I’d say the kitchens are a thousand times better now than when I first started working there. The highest point for me in 2015 was when I won Best Maldivian Chef award and the Best Team Challenge Award at the Hotel Asia Culinary Challenge. After getting 2nd Place over and again during previous years in the same Challenge, this was something I very much desired. I was particularly pleased to win the Best Team Challenge, as we were up against 34 other teams of two to create a 3-course meal. EAT: What’s your advice to someone interested in this profession? AF: Be passionate about it! We have internship programs at Bandos and I’ve met a lot of people starting out who give up before they even give it a proper try.

The most common excuse I hear is that itâ&#x20AC;&#x2122;s impossible. I insist you join this profession only if are passionate about it, not because you have a passing interest in cooking. Art Direction Nashaath, Creative Tuna Photography Zia Arif, ArtĂŠfficio

Interv iew

The most common excuse I hear is that it’s impossible. I insist you join this profession only if are passionate about it, not because you have a passing interest in cooking. And it’s important to understand that cooking isn’t everything; you must manage your time, you must work on your presentation, and you must be motivated to take on any challenges that come your way. That’s how it works in this field—that’s how you make a name for yourself. You must prove you are capable of standing on your own two feet, and that your bosses can place their absolute trust in you to deliver to their expected quality. You must take advantage of the opportunities you are presented with and you must be involved in your work. It shouldn’t be just a job that you do because they hired you. It should be your passion. Most importantly, you must have faith in yourself that you will be able to do it. EAT: Have you mentored anyone or taught anyone? AF: I give lectures to the students who do their internships at Bandos. Since the resort is so close to the Capital Male’, we get a lot of interns. I’m very interested in that aspect of my work. Another way I try to contribute to teaching to those who are interested is through my Facebook Page “Chefs Talk - Chef Fatheen” where I post photos of dishes and communicate with anyone who have questions or comments about them. Usually, the commenters turn out to be students in Hotel School.

I’ve had this page for quite a while and I think it’s very popular. EAT: What are the biggest challenges you’ve faced in your career so far? AF: When I first started down this career path, I wasn’t really that much into it. I just wanted to see what it was going to be like. I never really felt the drive or passion to pursue it as a career or to seriously invest myself in the work… until I went to Canada. That was the life changing event for me, the turning point. From then on, ever move I made was calculated to ensure I was raising the bar, looking to go as high as possible in this field. Every new job opportunity was carefully evaluated and analyzed from every possible angle before I agreed. Ultimately, each of those choices have brought me to where I am now. I believe that if you have faith in yourself, you can overcome any obstacle. My target was to become a senior sous chef—I’ve achieved that. Now I need a new target, and I’ll work towards that. EAT: What’s next for you? AF: I think I’ve done the most I can with the training I’ve received. This is why I’d like to get a higher level of training, to study more, to go abroad for a few years and get some new experiences. I’m also now interested in the management side of things, so I’m going to be moving forward in that direction.

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KNIFE & FORK LANGUAGE

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Interview

AZIM ALI

FROM DISHWASHER TO MANAGER Waiters, or waiting staff, are the cornerstone of any restaurant or bar. They take on the most important role of attending to customers and supplying them with their drinks and food. 48-year-old Azim Ali has worked as a waiter for 15 years during his long and eventful career in the industry. Eat.mv sat down for a chat with one of the most experienced people working in the restaurant industry in Maldives today. Words Mohamed Hursheed Photography Dynamyst

EAT: How did you get started in the industry? AA: My interest in pursuing waiting as a career started while I was working in Sosunge, which was the Governmentrun guesthouse back then. I was actually working as a servant there, doing odd jobs around the place such as cleaning and washing the dishes. When I came to Maleâ&#x20AC;&#x2122; from Thaa Atoll Thimarafushi at a really young age, I was a poor kid and didnâ&#x20AC;&#x2122;t really do well in school so

never excelled at studies. I was about 15 or 16 years old when I started working at Sosunge and I was fascinated by the waiters who were serving there. Since I was so interested in their activities they would teach me things during their off-duty hours and I even started taking on some of their work just to learn the skills. I caught the eye of those who were managing the place and after about six months they hired me and gave me a job as a waiter.

Interview

I caught the eye of those who were managing the place and after about six months they hired me and gave me a job as a waiter. Around two years after that a part of Sosunge was converted into Hotel School. This was another opportunity for me to learn as I got the chance to work with the first two batches of students who joined the newly established Hotel School. I started out helping the teachers, doing some of the more physical work that was required and also showing the students some of the things we had learned such as fancy ways to fold napkins and other things. Later, Sosunge was completely converted so guesthouse services were no longer provided. I moved on and got a job working at Hembadhoo Resort. Two years after that a friend offered me a job at Nasandhura Palace Hotel, a brand new hotel that had opened up in Male’. This is where my career actually began to flourish. I worked as a waiter at Nasandhura Palace Hotel until 1998. During that time, in rapid succession I was promoted to Restaurant Captain for a few months and then to Assistant Manager at Trends, the Hotel’s garden restaurant. A few months later I was promoted again, becoming the Manager of Trends. After leaving Nasandhura I got a lot of offers from various restaurants

all around Male’ but I chose Aqua at Hulhule’ Airport because I saw that as a real challenge for me. I started as Supervisor and made it to Assistant Manager in six months. I’m very proud of what I did at Aqua as I believe I turned an ailing business into a successful one through a lot of hard work and support from my staff. At Aqua I would normally spend 16 hours a day working. Since it was located at an airport, the restaurant faced all sorts of challenges that you wouldn't normally have to deal with such as delayed flights and even the occasional emergencies. Everything that happened at the airport has a direct or indirect effect on the restaurant. You had to be on your toes constantly to deal with the problems you had to face there. After my time at Aqua I spent some months on my own without a job. I was going through some personal problems at the time so didn’t have the energy and motivation to work. Finally, when I got through that phase, I got offered a job at Newport and I took it. I have been working at Newport ever since.

You had to be on your toes constantly to deal with the problems you had to face there. EAT: What is the most notable change you’ve seen in the industry over the years? AA: The most obvious change is that the number of Maldivians working in this industry has declined rapidly. When we

Interv iew

were young, you wouldn’t find any expatriates working as waiters but now it’s the other way around. I was very curious to find out why and did some research on it myself. I think the main problem is that the job of a waiter is looked down upon. It is not a respectable profession, some believe. There are those who are scared of becoming a waiter because they’ll be jeered at or because a girl they are trying to impress would make fun of them. However, I think pursuing this as a career is a great choice for anyone, even if you want to do it part-time. It gives you the chance to make a lot of great connections and good friends too. You just have to look at me to see that it can be a rewarding career in the long run. I don’t have much of an educational background, but through hard work and perseverance I’ve now worked as the Manager of several of the most famous and high profile restaurants in Male’.

Personally, I think if the people in the industry all tried a bit harder they could actually bring locals back into the industry. Personally, I think if the people in the industry all tried a bit harder they could actually bring locals back into the industry. I tried a campaign aimed at hiring locals, especially girls, to Aqua while I was the manager there. It was a

very successful endeavor and we trained several girls and boys who worked with us for a long time. It wasn’t easy and we had to try many innovative and creative methods to entice suitable candidates to join and we had to bring about a lot of changes to the restaurant too to ensure it would be a good environment for them to work in. One of the biggest mistakes I made was to try and mix expatriate and local staff. If you’re going to go with locals, then it has to be all local. With the proper guidance, it is very possible. EAT: What’s the most memorable experience you’ve had as a waiter? AA: To be honest, there has been a lot of good and bad experiences. I started doing this because I loved working as a waiter. I was dedicated to it and never wavered in my commitment. I had to swallow a lot of negative comments and downright insults from some people and customers but I loved everything about it. I don’t think I’d call any of it a bad experience though. It’s all a learning experience and since you’re providing a service you have to learn to deal with the verbal assaults. It’s an occupational hazard and you have to build a resistance to it. As for the good memories, I’ve seen a lot of funny things while working at Trends. And even had some scary experiences. Working at Aqua was even more eventful; a lot would happen every day. Funnily enough, most of the time I would be out somewhere else when an incident occurred at the restaurant and by the time I got back it would all be over. I’d only get to see the

Interv iew

Plenty of small cafes and diners will be willing to hire you even if you don’t have any prior experience.

aftermath, such as broken furniture or an abandoned pair of slippers, in one case. There have been some fights also, but I always miss the action. Customers are a constant source of amusement though. Since there are so many tourists coming through all day and not all of them can speak a common language you can get involved in some funny conversations. Like that time a woman tried to orde r c h oc olate ice-cr eam by sayin g “t h e br own colo re d strawberry ice-cream, please”. EAT: What’s your advice to the next generation who are looking to join the service industry? AA: People say there are no jobs available in Maldives or Male’. I don’t

believe it. There are lots of jobs in Male’ and all throughout Maldives for those who are capable and have the determination. However, not everyone can get a comfy desk job at a fancy office. So until you can get that “perfect” job, why not try your hand in this industry and see where it leads? Plenty of small cafes and diners will be willing to hire you even if you don’t have any prior experience. Make no mistake, during those first three months your employer is practically throwing away money since you’ll be learning how everything works and won’t be of much use there. However, in six months or so it is highly unlikely you’ll want to switch to another career because you will begin to see a bright future for you in this industry.

R E S T A U R A N T S / C A F E S P R O F I L E

Profile

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AKOYA FUSION MALE’ - Fareedhee Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:00 AM – 12:00 AM Fri

01:30 PM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA

HOTLINE: +960 333 0650 +960 766 9017 www.facebook.com/akoya.mv xdy7@hotmail.com

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ARENA BEACH RESTAURANT MAAFUSHI’ - Ziyaarai Magu Sat - Thur 07:00 AM – 11:00 PM Fri

07:30 PM

– 11:00 AM

AIRCONDITIONED BUFFET CATERING CREDIT-CARDS DINE-IN FAMILY FRIENDLY

FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA

HOTLINE: +960 787 5636 +960 793 3231 reservations@arenabeachmaldives.com www.arenabeachmaldives.com

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AXON FUSION MALE’ - Filigas Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 08:00 AM – 12:00 AM Fri

02:30 PM

– 12:00 AM

AXON FUSION is a newly opened Cafe' with open air in Male' catering to all kind of ages with local and International cuisine. Head Chef is a local with more than 10 years experience as a Chef in several high profile Resort Islands from Maldives. Visit us for a quick coffee or a Sheesha with your friends. SERVED CUISINES: Continental | Fast Food | Ice Cream Parlor | Italian | Maldivian | Singaporean

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 792 9233 feed@axonfusion.com

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AZUR

AIRCONDITIONED BUFFET

MALE’ - Hotel Jen, Level 14 Rooftop, Ameer Ahmed Magu.

CATERING

Sat - Thur 09:00 AM – 12:00 AM Fri

09:00 AM – 12:00 AM

Azur serves contemporary Western and Japanese fusion cuisine in sleek surrounds. Offers stunning ocean views and breezy freshness for a memorable dining experience. Infinity pool along with restaurant, pool snacks available for lunch. A place to enjoy Sheesha with after dinner drinks under the starts. SERVED CUISINES: Continental | Italian | Maldivian Fusiion | Japanese | Vegetarian.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA

HOTLINE: +960 330 0888 +960 765 0643 www.facebook.com/hoteljenmalemaldives hjmd@hoteljen.com | www.hoteljen.com/maldives

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BLUE BAY CAFE MALE’ - Artificial Beach, Boduthakurufaanu magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 08:00 AM – 12:00 AM Fri

02:00 PM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 331 7999 bluebayholdings@gmail.com

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BOMBAY DARBAR HULHUMALE’ - Nirolhu Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 11:00 AM – 12:00 AM Fri

02:00 PM – 12:00 AM

Bombay Darbar is a speciality restaurant serving wide variety of North Indian Cuisines. The restaurant is located in the ground floor, open for public and tourist. A special wing of the restaurant will be on the terrace floor.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY

SERVED CUISINES: North Indian| Mughlai | Chinese | International Cuisines.

HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 993 8696 +960 981 8696 www.newtowninn.com

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BLUE THAI MALE’ - Aaburuzu Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 08:00 AM – 02:00 PM Fri

02:00 PM – 12:00 AM

Experience the best in Thai cuisine special set menus for lunch and dinner. Balance, detail, and variety are of paramount.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY

SERVED CUISINES: Maldivian | Thai FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA

HOTLINE: +960 301 000 info@wildalmonds.com www.wildalmonds.com

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BREAKWATER MALE’ - Artificial Beach Food Court 4.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:00 AM – 12:00 AM Fri

01:30 PM – 12:00 AM

Breakwater is a fine dining family restaurant located in Artificial Beach. The warmth and intimacy of Breakwater with complete and savory dining services will place a finishing touch and will create a WOW experience.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY

HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA

HOTLINE: +960 330 9595 +960 741 9559 www.facebook.com/breakwater.maldives marketing@breakwater.com.mv

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BURUZU CATERING MALE’ - Buruzu Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 09:00 AM – 05:00 PM Fri

09:00 AM – 05:00 PM

Buruzu was established in December 1992 as a café serving authentic Maldivian cuisine. A catering division was set-up in the year 2000 and has since gained the reputation as a reliable and reasonable price caterer without compromising the quality of food and services that Buruzu always strive to ensure. As we grow, we have always kept ourselves attuned to market needs. When we noticed a demand for specific buffets, we started designing BBQ, Picnic Menus , Canapé buffets to complement our standard buffets. Our team of catering professionals is committed to provide delicious food, beautiful presentations and professional services that proudly make Buruzu one of the top caterer in Male’. All our catering outlets are FDA certified with Grade ‘A’. SERVED CUISINES: Arabian | Bakery | Indian | Maldivian | Srilankan | Thai | Vegetarian.

HOTLINE: +960 333 8008

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY WIFI INTERNET

CAFE’ EXPRESS MALE’ - Boduthakurufaanu Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:30 AM – 12:00 PM Fri

07:30 AM

– 12:00 PM

Located at the very heart of maldives commercial area, easiest for the working people to grab a bite on the go.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY

SERVED CUISINES: Continental | Ice Cream Parlor| Maldivian FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY HOTLINE: +960 779 4671 ammadey77@icloud.com

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CAFE’ PAPRIKA MALE’ - Lilli Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:00 AM – 12:00 PM Fri

02:00 PM – 12:00 AM

A wide range of Mexican,Italian and Chinese Food available here. SERVED CUISINES: Continental | Fast Food | Ice Cream Parlor | Italian | Maldivian

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA

HOTLINE: +960 991 1600 abdullamohamed188@gmail.com

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CIBO CAFE MALE’ - Boduthakurufaanu Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 06:30 AM – 12:00 AM Fri

06:30 AM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 332 0709

WIFI INTERNET

CIBO MEALS MALE’ - Dhon andharaadha Hingun

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:00 AM – 12:00 PM Fri

03:30 AM – 12:00 AM

At CIBO the food is endlessly enticing. The CIBO kitchen is based around strong flavors, rich aromas and traditional cooking techniques. SERVED CUISINES: Continental | Fast Food | Ice Cream Parlor | Maldivian

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 332 2422 scoop-maldives@outlook.com

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DONDON CAFE & BISTRO MALE’ - Lonuziyarai Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 08:00 AM – 12:00 AM Fri

02:00 PM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 332 3310 | +960 332 3322

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GOOSEBERRY VILINGILI - Kalhuthukkala Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 09:00 AM – 12:00 AM Fri

01:30 AM – 12:00 AM

Nestled in the heart of the Garden Island Villingilli, Gooseberry Restaurant is the perfect escape from the busy sights and sounds of Male'. Enjoy a wide variety of fine dining of local and International cuisines as you enjoy your time in our semi open rooftop environment, be it with your friends, family, your special someone or just by yourself. We also cater for your private parties, deliver to your doorstep in Villingilli, and have special ready to serve barbaque packages fresh and ready to have an awesome time at the white sandy beaches of Villingilli. SERVED CUISINES: Chinese | Continental | Fast Food | Indian | Indonesian | Italian | Maldivian | Srilankan | Thai | Vegetarian

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 991 2222 www.facebook.com/gooseberry

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H FOOD CAFE MALE’ - Haveeree Hingun

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:00 AM – 12:00 AM Fri

01:15 PM – 12:00 AM

Located at the heart of Male city commercial area, H Food provides various delicacies to its customers. We also provide outdoor catering for wedding parties, school events and other occasions.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY

HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 330 1880

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IBERRY CAFE HULHUMALE’ - Ahigas Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:00 AM – 12:00 AM Fri

07:00 AM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 335 6866 www.iberrymaldives.com

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JELLY - JUGO POINT MALE’ - Majeedhee Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 09:00 AM – 12:00 PM Fri

08:00 AM – 11:00 AM / 02:00 AM – 12:00 PM

Jelly Is Known As The Only Jugo Place Where Taste Is Best. Every Jelly Customer Enjoys Our Service With Full Satisfaction. Hang Around Here And Invite Your Friends To Know More About Us And Upcoming Suprises.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY

SERVED CUISINES: Ice Cream Parlor HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY HOTLINE: +960 300 0008 +960 995 9999 jelly_maldives@live.com

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JELLY RESTAURANT MALE’ - Majeedhee Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 10:00 AM – 12:00 PM Fri

02:00 AM – 12:00 PM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY

SERVED CUISINES: Fast Food | Ice Cream Parlor | Italian | Maldivian

HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 300 0008 +960 995 9999 jelly_maldives@live.com

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JEN’S KITCHEN MALE’ - Hotel Jen, Ground Floor, Ameer Ahmed Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 10:00 AM – 02:00 AM Fri

10:00 AM – 02:00 AM Happy Hour 2:00PM - 5:00PM

Grab a quick snack before heading back over the crossing at our Jen’s Kitchen On –The -Go. We feature light snacks, salads, pastries, bakeries, refreshing lemonades, bottled beverages and specialty coffee on the go or dine in for your convenience.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY

SERVED CUISINES: Bakery | Fast Food | Ice Cream Parlor | Vegetarian.

HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 330 0888 www.hoteljen.com

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JUWEY’S CAFE & RESTAURANT MALE’ - Maaveyo Magu. Sat - Thur 08:00 AM – 12:00 AM Fri

02:00 PM – 12:00 AM

AIRCONDITIONED BUFFET CATERING CREDIT-CARDS DINE-IN FAMILY FRIENDLY

Welcome to juways. Since 1999, we have been delighting our customers with delicious and mouth-watering food. Our casual and relaxing garden atmosphere makes an ideal place for just coffee and chitchat or elaborate lunch or dinner. Since 2012, we have joined hands with ‘Buruzu’ to serve our customers better, and to expand our services. SERVED CUISINES: Bakery | Continental | Fast Food | Indian | Italian | Malaysian | Maldivian | Srilankan | Thai | Vegetarian.

FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 331 6969

WIFI INTERNET

KOTHTHU HUT MALE’ - Dharumavantha Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:00 AM – 12:00 PM Fri

07:00 AM – 12:00 PM

We have something for every kothu lovers starting from vegetarian to meat lovers to seafood lovers and cheese lovers

CREDIT-CARDS DINE-IN FAMILY FRIENDLY

SERVED CUISINES: Continental | Srilankan FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY HOTLINE: +960 968 6800 mikaelshan@gmail.com

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LIME

AIRCONDITIONED BUFFET

MALE’ - Hotel Jen, Level 1/F, Ameer Ahmed Magu.

CATERING

Sat - Thur 06:00 AM – 11:00 PM Fri

06:00 AM – 11:00 PM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA

HOTLINE: +960 330 0888 +960 765 0643 www.facebook.com/hoteljenmalemaldives hjmd@hoteljen.com | www.hoteljen.com/maldives

TAKE-AWAY WIFI INTERNET

LUIBUIN

AIRCONDITIONED BUFFET

MALE’ - Boduthakurufaanu Magu

CATERING

Sun - Thur 10:00 AM – 12:00 AM Fri 09:00 AM – 11:00 AM / 03:00 PM - 12:00 AM Sat 09:00 AM – 12:00 AM

CREDIT-CARDS DINE-IN

We serve ice cream, smoothies, milkshakes, mojitos and fresh fruit drinks.

FAMILY FRIENDLY

SERVED CUISINES: Bakery | Fast Food | Ice Cream Parlor

FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 778 2243

WIFI INTERNET

LUIBUIN HULHUMALE’ HULHUMALE’ - Nirolhu Magu, Lot no: 10228

AIRCONDITIONED BUFFET CATERING

Sat - Thur 10:00 AM – 11:00 PM Fri

3:30 PM – 11:00 PM

We serve ice cream, smoothies, milkshakes, Mojitos and fresh fruit drinks.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY

SERVED CUISINES: Bakery | Fast Food | Ice Cream Parlor | Snacks FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY HOTLINE: +960 778 2243 mushil@hotmail.com

WIFI INTERNET

MARRYBROWN MALE’ - Boduthakurufaanu Magu

AIRCONDITIONED BUFFET CATERING

Sun - Thur 09:00 AM – 12:00 AM Fri

08:00 AM – 11:00 AM / 04:00 PM – 12:00 AM

Sat

08:00 AM – 12:00 AM

CREDIT-CARDS DINE-IN

Marrybrown is among the nation’s leading fast-food chains, with more than 130 quick-serving restaurants in Malaysia and more than 350 international restaurants. As the first major fast-food chain to develop and expand the concept of “Something Different” experiences. Marrybrown has always emphasized on halal products serving millions of guests world-wide. SERVED CUISINES:Fast Food.

FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 333 8990

WIFI INTERNET

NEWPORT MALE’ - Boduthakurufaanu Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:00 AM – 12:00 AM Fri

07:00 AM – 11:00 AM / 01 :00 PM – 12:00 AM

A new cafe setting the benchmark for Italian coffee and bites with class. NewPort is the 3rd restaurant opened in the Maldives back in 1982, setting the trend for restaurants at that time and after a break of almost 12 years, we planned to revamp this classic brand into a modern chic restaurant/cafe. Located in front of the busy airport ferry jetty in Male, assuring great traffic, NewPort aims to be the new benchmark for great food, coffee, atmosphere & Italian flair.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC

OUTDOOR DINING SMOKING AREA

HOTLINE: +960 330 0660

TAKE-AWAY

www.newport.mv Twitter: @newportmv | Facebook/newportmv Instagram: @newportmv

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NOUVELLE GRILL & RESTAURNT MALE’ - Carnival Sat - Thur 08:00 AM – 12:00 PM Fri

08:00 AM – 11:00 AM / 04:00 PM – 12:00 PM

AIRCONDITIONED BUFFET CATERING CREDIT-CARDS DINE-IN FAMILY FRIENDLY

Coffee House and Grill Restaurant with Mediterranean Cuisine. FREE DELIVERY SERVED CUISINES: Continental | Fast Food | Maldivian | Mediteranian

HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 334 3602 rasheed@nouvelle.mv

WIFI INTERNET

PALACE SICHUAN CHINESE RESTAURANT MALE’ - H.Almaas Villa, Nooraanee Goalhi, 3007 Sat - Thur 11:00 AM – 10:00 PM Fri

06:00 PM – 10:00 PM

AIRCONDITIONED BUFFET CATERING CREDIT-CARDS DINE-IN FAMILY FRIENDLY

Placed at the focal tourist location, Sichuan is an exclusive Chinese restaurant offering a plethora of Chinese cuisines. SERVED CUISINES: Chinese | Continental | Ice Cream Parlor | Indian | Japanese.

FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 300 3009 www.palacesichuan.com.mv

WIFI INTERNET

PILAWOOS MALE’ - Boduthakurufaanu Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:00 PM – 12:00 AM Fri

03:00 PM – 12:00 AM

Pilawoos is one of the well known Srilankan Restaurent chains.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY

SERVED CUISINES: Fast Food | Ice Cream Parlor | Indian | Srilankan | Vegetarian

FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 335 5700 +960 301 0027 pilawoos@gmail.com

WIFI INTERNET

PILAWOOS HULHUMALE’ HULHUMALE’ - Unigas Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 11:00 AM – 12:00 PM Fri

01:00 AM – 12:00 AM

Pilawoos is one of the well known Srilankan Restaurent chains. And this is the only franchised outlet in Hulhumale'.. SERVED CUISINES: Fast Food | Ice Cream Parlor | Indian | Srilankan | Vegetarian

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 335 5700 +960 799 7417 pilawoos@gmail.com

WIFI INTERNET

PINE CAFE MALE’ - Sosun Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:00 AM – 12:00 AM Fri

07:00 AM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 332 2201

WIFI INTERNET

PIZZA BUONA MALE’ - Ruvaagu Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 09:00 AM – 12:00 AM Fri

02:00 PM – 12:00 AM

Guaranteed freshness. Every time a pizza is ordered we make our dough fresh. We don’t keep it frozen for hours and days. So next time your munch on a tasty treat from Pizza Buona, you can be assured that you are eating fresh.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY

SERVED CUISINES: Fast Food | Indian | Italian | Maldivian | Mexican HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY HOTLINE: +960 300 9779 quattronmaldives@gmail.com

WIFI INTERNET

PIZZA MIA MALE’ - Kalhuhuraa Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 11:00 AM – 12:00 AM Fri

02:00 PM – 12:00 AM

Pizza Mia the only place in town for authentic Italian pizzas created by Italian from imported Italian quality ingredients.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY

SERVED CUISINES: Italian. FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 331 6000 +960 332 6000

WIFI INTERNET

R4R

AIRCONDITIONED BUFFET

MALE’ - Orchid Magu

CATERING

Sat - Thur 07:00 PM – 12:00 PM Fri

04:00 PM – 12:00 PM

Well-placed in the restaurants, culture, sightseeing area of Male’ City and Airport city, with quality food and coffee. R4R provides a most conducive spot for you to take a break from your busy days. From here, guests can enjoy easy access to all that the lively city has to offer. SERVED CUISINES: Chinese | Continental | Ice Cream Parlor | Italian | Maldivian

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 3oo 9596 +960 300 9597 info@r4rholidays.com

WIFI INTERNET

RAANBA MALE’ - Shaheed Ali Hingun

AIRCONDITIONED BUFFET CATERING

Sat - Thur 08:00 AM – 00:00 PM Fri

15:00 PM – 00:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 333 6010 www.raanbaa.com

WIFI INTERNET

SALSA ROYAL MALE’ - Orchid Magu.

AIRCONDITIONED BUFFET CATERING

Sat - Thur 08:00 AM – 12:00 AM Fri

04:00 PM – 12:00 AM

Opened in October 2010 after being renovated, the restaurant is one of a kind. Walk through the doors of SALSA ROYAL and you will feel yourself transported to an enchanting sanctuary far away from the daily noise and stress of city life. Our restaurant features two beautiful sections: a lovely indoor dining area suitable for family gatherings & holiday celebrations, and a huge open air deck with a cozy feeling suitable for weddings, kids birthday parties, special-event parties, and business functions; that will enhance your dining experience at morning, afternoon, or night! SERVED CUISINES: Continental | Fast Food | Indian | Italian | Maldivian | Srilankan | Thai | Vegetarian.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 333 5008 salsainvestment@gmail.com

WIFI INTERNET

SALA THAI MALE’ - Hithah Finiva Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 11:30 AM – 11:30 PM Fri

02:00 PM – 11:30 PM

A beautiful little oasis in the chaotic Male’. Number one in TripAdvisor since 10 years with authentic Thai food and chefs.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY

SERVED CUISINES: Ice Cream Parlor | Thai FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY HOTLINE: +960 334 5959 info@salafamilymaldives.com

WIFI INTERNET

SCOOP

AIRCONDITIONED BUFFET

MALE’ - Chandhanee Magu

CATERING

Sat - Thur 09:00 AM – 11:30 PM Fri 04:00 AM – 11:30 PM

CREDIT-CARDS

Scoop Ice Cream parlour opened its doors on November 11th 1989 and has since been a family oriented café’ enjoyed by many families and school children alike. Avanzare’s vision is to take Scoop to new heights and increase its market position and once again position itself as the top Ice Cream oriented café’ in the Maldives SERVED CUISINES: Continental | Fast Food | Ice Cream Parlor

DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 332 2422 scoop-maldives@outlook.com

WIFI INTERNET

SEAGULL CAFE’ MALE’ - Fareedhee Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 08:00 AM – 12:00 PM Fri

04:00 PM – 12:00 AM

Seagull Café, a sought after open-air spot located at the heart of the capital, Male’. With a trademark white sand and a beautiful garden comforts all our guests with a peaceful and relaxing ambience.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY

SERVED CUISINES: Bakery | Continental | Fast Food | Ice Cream Parlor | Maldivian

HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA

HOTLINE: +960 332 3332 cafe@seagullmaldives.com www.seagullmaldives.com/cafe

TAKE-AWAY WIFI INTERNET

SECRET RECIPE MALDIVES MALE’ - Majeedhee Magu Sat - Thur 11:00 AM – 12:00 AM Fri

03:00 PM – 12:00 AM

AIRCONDITIONED BUFFET CATERING CREDIT-CARDS DINE-IN FAMILY FRIENDLY

FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 301 1803 secretrecipe@grapeexpectations.com.mv

WIFI INTERNET

SYMPHONY LAGOON MAAFUSHI

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:00 AM – 11:30 PM Fri

07:00 PM – 11:30 PM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA

HOTLINE: +960 779 0660 lagoon@crystalsands.mv www.crystalsands.mv

TAKE-AWAY WIFI INTERNET

SYMPHONY RESTAURANT MALE’ - Athama Goalhi Sat - Thur 08:00 AM – 12:00 AM Fri

05:00 PM – 12:00 AM

AIRCONDITIONED BUFFET CATERING CREDIT-CARDS DINE-IN FAMILY FRIENDLY

FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 333 8719

WIFI INTERNET

SYMPHONY SOLO MALE’ - Medhuziyaarai Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 09:00 AM – 12:00 AM Fri

02:00 AM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 300 6755

WIFI INTERNET

TEAL PATISSERIE MALE’ - Irudheyma Hingun

AIRCONDITIONED BUFFET CATERING

Sun - Thur 07:00 AM – 10:30 PM Sat

09:00 AM – 10:30 PM

The first Open Kitchen Patisserie dedicated to serving exquisite pastries and desserts that will leave you falling in "Love at first Bite". SERVED CUISINES: Bakery | Fast Food

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA

HOTLINE: +960 300 6003 info@teal.mv www.teal.mv

TAKE-AWAY WIFI INTERNET

THE GOATFISH CAFFE’ & BISTRO MALE’ - Dhilbahaaru Magu Sat - Thur 10:00 AM – 12:00 AM Fri

05:00 PM – 12:00 AM

AIRCONDITIONED BUFFET CATERING CREDIT-CARDS DINE-IN FAMILY FRIENDLY

No Haas. Eat Brunch FREE DELIVERY SERVED CUISINES: Bakery| Continental | Ice Cream Parlor | Italian | Vegetarian

HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 333 7773 www.palacesichuan.com.mv

WIFI INTERNET

THE OLIVE GARDEN MALE’ - Fareedhee Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 08:00 AM – 12:00 AM Fri

02:00 PM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 331 2231

WIFI INTERNET

THE ROYAL GARDEN MALE’ - Medhuziyaarai Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 08:00 AM – 12:00 AM Fri

02:00 PM – 12:00 AM

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 332 0288

WIFI INTERNET

UI CAFE HULHUMALE’ - Nirolhu Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:00 AM – 12:00 AM Fri

07:00 AM – 12:00 AM

UI Hotel is integrated with its own restaurant/Cafe. The Ground Floor lobby area is open for 24hrs and our Restaurant serves Western , Maldivian and Asian Cuisines. Coffee shop is specialized in blended coffee, Soft-Drinks, Fresh Juices and Malt Drinks.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY

HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 335 0090 www.uihotels.com

WIFI INTERNET

100

UI FLOATING CAFE HULHUMALE’ - Safari Lagoon

AIRCONDITIONED BUFFET CATERING

Sat - Thur 09:00 AM – 12:00 AM Fri

09:00 AM – 12:00 AM

The first of its kind, Ui Floating cafe located at the Hulhumale, is the one and only floating cafe in the Maldives that provides various delicacies. Specialized for both private and large groups, the Floating cafe provides exclusive buffet receptions as well as BBQ. Ui Floating cafe also provides romantic dinners and private dinner for couples.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS

LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 335 0090 www.uihotels.com

WIFI INTERNET

101

WAIMEA ROYAL MALE’ - Kalhuhuraa Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 07:30 AM – 12:00 PM Fri

07:00 PM – 10:00 / 01:30 PM – 12:00 PM

Waimea Royal presents ancient aristocratic cuisine with Eastern, Western, Indian Oceanic, Mexican and Maldivian influences. Our restaurant features two beautiful sections: a lovely air-conditioned indoor dining area in ground floor suitable for family gatherings & official, dining, and a huge open air deck with a cozy feeling suitable for food and coffee lovers and business functions, that will enhance your dining experience at morning, afternoon, or night! Our seating capacity is 98 pax. SERVED CUISINES: Continental | Fast Food | Indian | Italian | Maldivian | Mexican | Srilankan | Thai

HOTLINE: +960 330 0878 | +960 790 0878 info@waimeamaldives.com www.waimearoyal.com

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY WIFI INTERNET

102

XIE XIE RESTAURANT VILLINGILI - Veshi Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 10:00 AM – 12:00 AM Fri

09:00 AM –12:00 AM

Xie Xie means ‘thank you’ in chinese. The calm atmospheric location provides the best meal either for a family or a wanderer. This restraurant is blessed with natural environemnt with a view to the sea side of the beautful island, Villingili.

CREDIT-CARDS DINE-IN FAMILY FRIENDLY FREE DELIVERY

SERVED CUISINES: Continental | Fast Food | Maldivian HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY HOTLINE: +960 339 6788 ubaooceanlife@gmail.com

WIFI INTERNET

103

ZEEBA’S DELI & CAFE’ MALE’ - Irama Magu

AIRCONDITIONED BUFFET CATERING

Sat - Thur 7:30 AM – 07:00 PM CREDIT-CARDS

Everything is home-made and the interior looks so homely and posh. You will love the Food, Drinks and Coffee at Zeeba’s and there is more!

DINE-IN FAMILY FRIENDLY FREE DELIVERY

HAPPY HOURS LIVE MUSIC OUTDOOR DINING SMOKING AREA TAKE-AWAY

HOTLINE: +960 332 3366 +960 798 0099 zeebascafe@gmail.com

WIFI INTERNET

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WWW.STALWARTMALDIVES.COM Contact +960 333 5887 | Email info@stalwartmaldives.com