At Fairmont Maldives Sirru Fen Fushi, hospitality is
reimagined not as a spot or service, however infinite linked moments – whether or not
friends need to dwell, work, or play.
Earlier this yr, throughout Easter holidays, Fairmont Maldives
Sirru Fen Fushi, a non-public island within the distant Shaviyani atoll, handled
food-loving friends to a tantalising pop-up by Bo.Lan, Thai finedining delicacies
from esteemed cooks, Duangporn ‘Bo’ Songvisava and Dylan Jones. The pop-up was
hosted at Kata, Fairmont Maldives’ Japanese impressed over-water restaurant,
with panoramic views over the azure Indian Ocean.
With a ardour for sustainability and a dedication in the direction of
environmental philosophy at its coronary heart, Bo.Lan was a pure match for Fairmont
Maldives – an island devoted to preserving its delicate island environment.
Bo.Lan’s Thai cooking attracts affect from the zesty avenue meals of Thailand and
conventional recipes handed down by way of generations, elevating and redefining
the high quality eating expertise. The gifted cooks expertly mix nutritious and
wholesome herbs with flavour-packed herbs, offering a blinding array of unique
tastes that transport diners to the streets of Bangkok, bursting with heady
aromas. This tempting delicacies, paired with uninterrupted views over the Indian
Ocean, created a culinary journey in Kata like no different.
Bo.Lan debuted in 2008 and has since collected many
accolades, together with a Michelin Star and Asia’s Best Female Chef in 2013, by
Asia’s 50 Best Restaurants. Chef Bo Songvisava and Dylan Jones’ concentrate on
sustainability contains using seasonal, domestically sourced elements and
Kata Restaurant, located steps from the
island’s stretch of sugar-white sand, presents oceanfront eating, a classy
rooftop lounge, in depth wine checklist and inventive cocktails.