Editor’s Note
Welcome to the 3rd edition of Island Spotlight, your gateway to the dynamic fusion of tourism, business, and island life. With every issue, we celebrate the irresistible charm, entrepreneurial energy, and cultural vibrancy that make island living so extraordinary. In this edition, we invite you to journey with us as we uncover hidden tourism treasures with their pristine allure, spotlight groundbreaking businesses fueling growth and shaping local economies, and explore the evolving opportunities and challenges within the island tourism and hospitality sectors.
This edition of Island Spotlight shines a brilliant light on the Maldives, with a special focus on the remarkable young talent revolutionizing the nation’s tourism and hospitality industry. In our 3rd edition, we’re thrilled to showcase the next generation of innovators, entrepreneurs, and leaders— youthful visionaries who are redefining the future of tourism in the Maldives. Their bold ideas, fresh perspectives, and unwavering passion are not only transforming the industry but also enriching the cultural tapestry and economic vitality of these iconic islands.
Our mission remains to deliver stories that capture the soul of island life while inspiring you with new insights to enhance your own journey. Whether it’s revealing secluded Maldivian gems, connecting you with trailblazing young entrepreneurs, or highlighting the trends shaping the future of island tourism, we’re here to ignite your curiosity and imagination.
We’re deeply honored by your readership, your enthusiasm, and the shared love for the experiences that define island living. It’s a privilege to be part of your world, and we hope this 3rd edition inspires you to explore, connect, and thrive—especially through the lens of the Maldives’ vibrant youth. Thank you for choosing Island Spotlight as your companion on this journey of discovery.
Fathuhulla Yameen Saeed Editorial Director, Island Spotlight
OCEAN’S CATCH: FRESH FLAVORS OF THE MALDIVES
The Maldives is a place where the ocean doesn’t just surround you—it feeds you. In this island nation, where turquoise waves lap against white shores, the sea is more than a postcard view; it’s the heartbeat of a culinary tradition that has sustained communities for centuries and now captivates travelers from around the globe.
The Maldives’ sea-to-table dining experience isn’t just about food—it’s a journey into the soul of island life, where every bite tells a story of fishermen, coral reefs, and a deep connection to the water. For visitors stepping off seaplanes or speedboats, the promise of fresh flavors pulled straight from the ocean is a delicious thread woven into the fabric of their tropical escape.
What makes Maldivian cuisine stand out is its simplicity married with the sheer bounty of the sea. Picture a fisherman hauling in a net at dawn, the sun barely peeking over the horizon, as reef fish like snapper and grouper glisten in the morning light. Within hours, those same fish might land on your plate, grilled with a smear of coconut and a sprinkle of chili, or simmered into a fragrant curry that fills the air with warmth. Tuna, known locally as "kandu mas," is the undisputed king here, caught by hand using pole-and-line methods, a sustainable practice passed down through generations. This isn’t factory fishing—it’s personal, almost artisanal, and it’s why the tuna in your mas huni—a shredded mix of fish, coconut, and onion served with flatbread—tastes like it was made just for you.
For tourists, the allure of this ocean-fresh dining is everywhere, from overwater restaurants to sandy-floored guesthouses on local islands. At a high-end resort, you might find a chef plating a ceviche of just-caught trevally, the fish marinated in lime and spiked with a hint of Maldivian spice, all while you sip a cocktail with your toes dangling above the lagoon. But venture to a place like Maafushi or Thulusdhoo, and the experience shifts—here, it’s a family-run kitchen dishing up garudhiya, a clear tuna broth that’s deceptively simple yet packed with umami depth. The beauty lies in how unpretentious it all feels; there’s no need for elaborate garnishes
when the ingredients are this pristine. It’s a reminder that in the Maldives, the ocean doesn’t just provide—it defines.
This sea-to-table culture isn’t static, either— it’s evolving with the times. As tourism grows, so does the creativity of those serving up the day’s catch. Take the rise of fusion dishes, where traditional Maldivian recipes meet global flair. Imagine a sushi roll made with yellowfin tuna straight off the boat, paired with a drizzle of coconut cream instead of soy sauce, or a seafood grill where lobster and parrotfish are brushed with a tangy marinade inspired by South Asian neighbors. These innovations aren’t just for show—they’re a response to travelers who crave something familiar yet distinctly Maldivian. Even street vendors are in on it, frying up fish cakes called kulhi boakibaa with bold spices that make your taste buds dance, offering a quick, affordable taste of the sea for those exploring beyond the resorts.
Beyond the flavors, there’s a story of resilience in every dish. The Maldives sits in the middle of the Indian Ocean, far from major trade routes, so its people have always relied on what’s beneath the waves. Fishing isn’t just a job here—it’s a way of life, etched into the rhythm of the islands. Today, that tradition meets tourism in a delicate balance. Resorts and guesthouses work with local fishermen to keep supply chains short, ensuring that what you eat was swimming that morning. It’s a system that supports small communities while giving visitors an authentic taste of the place. But it’s not without challenges—overfishing and climate change loom large, threatening the reefs and fish stocks that make this cuisine possible. Some operators are stepping up, promoting sustainable catches and educating guests about the fragility of the ecosystem they’re savoring.
The Maldives’ fresh flavors are a gift from its waters, a culinary thread that ties together past and present, locals and visitors. It’s not about Michelin stars or complicated recipes—it’s about the purity of what the ocean offers, served with a side of island hospitality. Whether you’re dining in a thatched hut or a glass-floored villa, the message is the same: this is food that’s alive with the spirit of the Maldives. So next time you sit down to a plate of reef fish or a spoonful of tuna curry, take a moment to taste the story—the fisherman’s early morning, the boat rocking on the waves, the hands that brought it all to you. In the Maldives, the ocean’s catch isn’t just a meal—it’s a celebration of where you are.
WILD WATER EXCURSIONS: UNFORGETTABLE OCEAN ADVENTURES
The Maldives isn’t just a beach getaway—it’s a launchpad for wild water adventures that plunge tourists into the heart of its ocean wonders. Excursion trips here are all about meeting the sea’s biggest stars, from dolphins to whale sharks, in ways that feel raw and unforgettable. Whether you’re skimming the waves or slipping beneath them, these outings turn a tropical trip into a front-row seat to nature’s spectacle, with the Maldives’ turquoise playground as your stage.
Speedboat rides to spot dolphins are a thrill worth chasing. You’ll zip across the open water, eyes peeled for spinner dolphins leaping in playful arcs, their silhouettes framed by a setting sun. For a bigger rush, there’s swimming with sharks—think reef sharks or even tiger sharks near Fuvahmulah—where the water’s clarity lets you watch them glide by, safe but close enough to feel your pulse race. Turtles drift into the mix too, their slow grace a quiet contrast as you float alongside, while manta rays swoop through feeding grounds in Hanifaru Bay, their massive wings cutting the current like underwater kites. Then there’s the whale shark, the gentle giant you can snorkel beside in the South Ari Atoll, its spotted bulk a living marvel against the blue.
Night snorkeling flips the script, pulling you under after dark to see corals glow with life. Armed with a flashlight, you’ll drift over reefs where bioluminescent plankton spark like stars and nocturnal creatures dart among the branches. It’s a surreal dance of light and shadow, with the Maldives’ underwater beauty on full display. For those who’d rather stay dry, the Whale Submarine—billed as the world’s largest tourist submarine—offers a deep dive without the swim. Based in Malé, this 50-seat vessel sinks 100 feet below, revealing a silent world of fish schools and coral walls through wide windows, a rare glimpse for anyone who wants the ocean without getting wet.
These excursions pack the Maldives’ wild side into every outing, blending adrenaline with awe. They’re easy to book through resorts or local operators, and they don’t demand expert skills—just a willingness to jump in. From dolphins spinning overhead to whale sharks cruising below, each trip stitches you into the fabric of this island nation’s marine soul. It’s not about sitting back—it’s about diving into the wild waters and letting the Maldives show you what it’s got.
MALDIVES’ TOP RESORTS 2025
SIRRU FEN FUSHI PRIVATE LAGOON RESORT
Sirru Fen Fushi Private Lagoon Resort in the Maldives is a tropical haven featuring the world’s first semi-submerged art gallery, the Coralarium, blending coral restoration with stunning underwater sculptures. Its 200-meter infinity pool, one of the longest in the Maldives, stretches across the island, connecting vibrant marine adventures with serene spa retreats. This eco-conscious escape offers 120 luxurious villas, where guests can immerse themselves in unparalleled natural beauty and cultural charm.
VILLA NAUTICA, MALDIVES
Villa Nautica Paradise Island Resort in the Maldives enchants with its private villas and bungalows, featuring the acclaimed Ristorante al Tramonto, famed for its authentic Italian dishes crafted with local flair. Guests can explore vibrant coral reefs with top-tier snorkeling and diving, relax at the serene spa, or play on professional tennis courts. A swift 20-minute speedboat ride from Malé, this tropical haven offers four exquisite dining options, from Japanese teppanyaki to fresh seafood, all set against breathtaking ocean views.
FURAVERI MALDIVES
Furaveri Maldives in Raa Atoll stuns with its private beachfront and the vibrant Coral Wall, a snorkeler’s paradise teeming with marine life just steps from shore. Its Wellness Village offers immersive spa treatments rooted in Asian traditions, paired with yoga on a sun-drenched terrace overlooking turquoise waters. A swift 45-minute seaplane from Malé, this eco-conscious retreat serves up diverse flavors—from Indian curries to Italian pastas—across six distinct restaurants.
SUN SIYAM OLHUVELI
Sun Siyam Olhuveli in South Male Atoll enchants with its trio of islands— Main, Dream, and Romance—linked by shimmering lagoons and home to the Turtle Snorkeling Point, where vibrant coral teems with marine life. Its overwater spa, a haven of serenity, pairs with thrilling water sports like jet-skiing, while the 200-meter infinity pool seems to melt into the ocean horizon. Just a 45-minute speedboat from Malé, this 4-star retreat offers 14 dining venues, from fiery Indian curries to fresh Maldivian seafood grilled under starlit skies.
Picture the Maldives at its most enchanting—these four top-tier resorts are your gateway to paradise, where powdery beaches meet turquoise lagoons and vibrant reefs pulse with life. From the allure of overwater villas to candlelit dinners showcasing global flavors, each hideaway weaves its own spell of luxury and adventure for romantics, families, or thrill-seekers alike. Scan our QR code to dive into more resorts and plan your dream escape.
TEXAS BBQ LEGEND CHEF ARRON RHODES TO WOW MILAIDHOO MALDIVES IN MAY 2025
Milaidhoo Maldives is gearing up for a mouthwatering treat on 19 and 22 May 2025, as world-famous Texas BBQ master Chef Arron Rhodes teams up with Cluster Executive Chef Ken Gundu for two unmissable dining events. This culinary showdown will fuse classic smoking techniques with Milaidhoo’s laid-back luxury, promising food lovers an extraordinary experience at Azure Beach Restaurant and Shoreline Grill. Chef Arron Rhodes kicked off his career at 17 with a stint at the Michelin 2-star The Vineyard at Stockcross. Since then, he’s cooked at heavy-hitters like the 3-star Hof van Cleve, Singapore’s Restaurant Andre, and Peru’s top-ranked Central Restaurant. He even helped launch Edge, the Maldives’ first underwater restaurant. Now running Smoke & Barrel in Hong Kong, Arron’s Texas BBQ game is strong, dishing up crowdpleasers like beef brisket, pulled pork, and smoked beef tongue. His bold flavors, spiked with Peruvian street food vibes and Chef Andre Chiang’s Octo philosophy, shine through in every bite.
First up, Azure Beach Restaurant hosts a casual American Pop-Up BBQ on May 19. Picture this: the Big Green Egg grill smoking away, an underground pibil churning out tender meats, and a stone pizza oven adding flair—all set against the jaw-dropping Azure Beach backdrop. Guests can dig into slow-cooked, smoky goodness paired with custom cocktails in a chill, interactive vibe that screams barefoot paradise. Then, on May 22, Shoreline Grill—known for its dry-aged meats and seafood—steps it up with an elegant wine-paired dinner. This refined night blends Chef Arron’s BBQ wizardry with top-notch wines, showcasing smoked meats in a sophisticated setting. It’s Milaidhoo’s fine dining finesse meets Texas BBQ swagger, and it’s going to be unforgettable.
From Peruvian street eats to smoky Texas classics, Chef Arron’s global flair will light up both events. Whether you’re kicking back at the beach pop-up or sipping wine at the grill, you’re in for a rare taste of his passion and skill. Shoreline Grill’s knack for premium cuts and fresh local ingredients only amps up the magic. This isn’t just food—it’s a celebration of culinary artistry in the Maldives’ stunning embrace. Don’t sleep on this chance to savor Chef Arron’s genius. Lock in your spot at Milaidhoo Maldives now by emailing welcome@milaidhoo.com for reservations or details.
VILLA NAUTICA SNAGS ELITE 2024 DERTOUR RED STAR QUALITY AWARD
Villa Nautica has sailed into the spotlight, earning the coveted Red Star Quality Award 2024 from DERTOUR Group as one of the top 150 resorts worldwide. This prestigious honor, awarded to hotels excelling in guest satisfaction, shines a light on the resort’s dedication to top-notch service, warm hospitality, and an exceptional overall experience.
Rooted in local Maldivian ownership, Villa Resorts sets itself apart from the global hospitality crowd dominating the Maldives. This homegrown vibe infuses Villa Nautica with authentic charm, delivering more than just a getaway—it’s a heartfelt dive into Maldivian culture. From tailored service to a strong sustainability focus, the resort’s meaningful approach leaves guests refreshed and inspired, blending relaxation with a true sense of place.
Channeling the sleek vibe of a superyacht, Villa Nautica fuses urban polish with the call of the sea. Its interiors boast crisp nautical design and subtle luxury, creating a stylish yet laid-back escape. Adventure awaits with world-class scuba diving, thrilling water sports, and direct access to the Maldives’ breathtaking marine wonders, all wrapped in a glamorous seafaring fantasy that caters to both thrillseekers and those craving calm.
The DERTOUR Red Star Quality Award is no small feat— only 100 long-haul resorts and 50 in Europe snag this title, based on guest reviews and performance stats. For Villa Nautica, it’s proof of its knack for blending stellar service with a vibe that keeps guests raving, cementing its spot as a standout in global hospitality.
ELLAIDHOO MALDIVES RESORT SNAGS COVETED 2025 HOLIDAYCHECK GOLD AWARD
Tucked along the rim of North Ari Atoll, the Maldives’ largest natural atoll, Ellaidhoo Maldives by Cinnamon has clinched the prestigious HolidayCheck Gold Award 2025. This elite recognition celebrates hotels that have secured outstanding guest reviews and earned the HolidayCheck Award for five straight years or more. Out of seven resorts honored globally, Ellaidhoo stands tall as a go-to spot for travelers craving exceptional marine adventures and heartfelt hospitality.
The HolidayCheck Award, handed out yearly, hinges on authentic guest feedback, spotlighting only the top ten hotels per region. The Gold Award underscores Ellaidhoo Maldives by Cinnamon’s relentless dedication to delivering memorable stays. Resort Manager Hassan Shihab shared, “This isn’t just an award for us—it’s proof of the incredible moments our team crafts for guests, whether on land or under the sea. We’re not just a hotel; we’re an experience blending excitement, peace, and true Maldivian warmth.”
This summer, the resort rolls out a tempting deal for visitors. Book a stay of four nights or more and enjoy free speedboat transfers, plus a slew of perks. DISCOVERY members can savor a four-course beachfront dinner beneath the stars, try sunset fishing, unwind with a Balinese massage, or embark on a dolphin safari. With up to 15% off excursions and 20% off spa treatments, every visit promises both relaxation and thrills. For details or bookings, head to cinnamonhotels.com/ellaidhoo-maldives-by-cinnamon.
Ellaidhoo is a haven for divers, boasting a legendary house reef alive with vivid fish and sleek reef sharks, just a short stroll from shore. With over 50 top-tier dive sites nearby, guests can plunge into the Indian Ocean’s depths day or night, guided by pros from the on-site dive center. Whether taking PADI-certified courses or swimming with manta rays, every dive offers a stunning brush with nature’s wonders.
ROBINSON MALDIVES REOPENS WITH STUNNING UPGRADES ON FUNAMADUA
Robinson Maldives, perched on the secluded island of Funamadua within the serene inner lagoon of Gaafu Atoll, Maldives, joyfully welcomed guests back on April 2, 2025, following an extensive year-long renovation that breathed new life into this beloved all-inclusive retreat. The overhaul brought significant upgrades to its infrastructure, from revitalized accommodations to enhanced leisure spaces, all crafted to elevate the experience for visitors seeking a slice of tropical paradise. Funamadua itself boasts a delightful beach and some of the Maldives’ finest snorkeling, thanks to its vibrant house reef teeming with marine wonders, making it a standout destination for those eager to explore underwater beauty. With its relaunch, Robinson Maldives reaffirms its status as a cherished haven, blending refreshed surroundings with the warm, gracious hospitality that has long drawn travelers craving peace and natural splendor, perfectly in tune with the island’s tranquil lagoon and lush ecosystem ideal for both relaxation and adventure.
CINNAMON RESORTS IN MALDIVES STEAL THE SPOTLIGHT AT 2025 TUI GLOBAL HOTEL AWARDS
Cinnamon Dhonveli Maldives and Ellaidhoo Maldives by Cinnamon clinched Quality Winner titles at the 2025 TUI Global Hotel Awards, a prestigious honor fueled by stellar reviews from travelers across the globe praising their top-tier hospitality. A swift 20-minute speedboat ride from Malé drops you at Cinnamon Dhonveli Maldives, a vibrant retreat for families and surfers, boasting beachfront villas, luxurious overwater suites, and the world-famous Pasta Point surf break that draws everyone from pros to weekend wave-chasers. Ellaidhoo Maldives by Cinnamon, a marine lover’s paradise, captivates divers and snorkelers with its acclaimed house reef, modern water bungalows, and regular sightings of Tripod, a charming three-flippered Hawksbill turtle gliding through the lagoon. Both resorts deliver a packed lineup of adventures—snorkeling over vibrant corals, sunset cruises under golden skies, big-game fishing, and cultural island hops—paired with soothing escapes at Chavana Spa (Ellaidhoo) and Mandara Spa (Dhonveli), all set against the Maldives’ stunning turquoise expanse. Plan a summer visit with exclusive perks at cinnamonhotels.com.
CHEF MOHAMED SHUAIB’S CULINARY ODYSSEY IN PARADISE
In the Maldives, where the ocean sprawls in infinite hues of blue and the sun dips into the horizon like a painter’s final stroke, Chef Mohamed Shuaib has woven a remarkable tale at Milaidhoo Maldives, turning a spark of childhood wonder into a culinary odyssey that resonates far beyond the islands. Born into a world steeped in Maldivian traditions, Shuaib grew up surrounded by the rhythmic clatter of kitchens—where fresh fish sizzled, coconut grated into creamy richness, and spices wove a fragrant tapestry that captivated his senses. “I couldn’t resist it—the flavors, the smells, they pulled me in,” he recalls, his voice warm with the memory of those early days. What began as a fascination with taste soon blossomed into something more: a love for plating, where each dish became a work of art, a delicate balance of color, texture, and form. This passion propelled him from tinkering with family recipes to mastering the craft, eventually landing him at Milaidhoo, a resort where the Maldives’ natural splendor meets a refined luxury that’s the perfect canvas for his vision.
Shuaib’s culinary philosophy is a testament to the power of simplicity paired with boundless creativity, a belief forged through years of trial and taste that the best food doesn’t need to shout to be heard. “It’s about stripping it back and letting the ingredients tell their story,” he explains, a lesson refined over time as he’s come to see fresh, local produce as the heartbeat of his kitchen. His signature coconut curry embodies this ethos—a lush blend of fish hauled from the morning’s catch, vegetables plucked from Milaidhoo’s chef’s garden, and a spiced coconut milk that’s equal parts comfort and fire. “It’s me on a plate,” he says with a grin, noting how the dish’s soothing creaminess reflects the islands’ calm, while its bold kick echoes his own drive to push boundaries. Presentation is where Shuaib’s artistry shines brightest; he labors over every detail—arranging slivers of fish like petals, drizzling sauces in elegant swirls—ensuring each plate is a visual prelude to the flavors within, a philosophy that’s evolved from a youthful whim into a cornerstone of his craft.
Milaidhoo Maldives wasn’t just a job for Shuaib—it was a calling, a place where the whisper of waves and the glow of coral reefs fueled his imagination. “The moment I saw it, I knew,” he says, captivated by the resort’s serene beauty and its promise of intimate, luxurious dining. Here, he’s found a playground to meld Maldivian traditions with his own innovations, sourcing fish from local fishermen who ply the waters at dawn and harvesting tropical fruits and herbs from the island’s own soil. He leans on ancestral techniques—grilling over smoky fires, steaming in fragrant leaves—then layers in modern twists: a Mas Huni reimagined with a fusion flourish, or a dessert sculpted into a sleek, edible masterpiece. “I want to respect where we come from but keep it alive and exciting,” he reflects, a balance that defines Milaidhoo’s dining as a rare fusion of heritage and sophistication. Guests don’t just eat here—they embark on a journey, one where every bite carries the weight of the Maldives’ past and the spark of its future.
Life as Milaidhoo’s chef is a whirlwind of inspiration and grit for Shuaib. His days begin with the sunrise, sketching out menus that dance between tradition and invention, then shift to the kitchen where he tweaks recipes with the precision of a sculptor. “It’s nonstop, but I love it,” he admits, describing how he experiments with seasonal catches or dreams up new ways to spotlight the island’s bounty. Sustainability drives him—he’s adamant about supporting local fishermen and farmers, cutting waste, and keeping his carbon footprint light, a nod to the Maldives’ fragile beauty and the youth shaping its tomorrow. “This place is too precious to take for granted,” he says, his voice firm with purpose. To young chefs dreaming of a stage like Milaidhoo, Shuaib’s advice is clear: “Stay hungry, learn from everyone, and never shy away from the hard stuff—that’s how you grow.” His own growth is a testament to that, a journey of relentless curiosity that’s made him a rising star in the Maldives’ culinary scene.
For Shuaib, cooking at Milaidhoo is more than a job— it’s a mission to weave stories into every dish, turning meals into moments that linger. Whether it’s a curry that evokes the comfort of home or a plated creation that stuns with its elegance, he’s crafting experiences that reflect both his roots and his reach. Milaidhoo’s allure—its ocean vistas, intimate charm, and focus on local flavors—owes much to his hands, making it a beacon for culinary enthusiasts seeking authenticity with a luxurious twist. As he stands in his kitchen, the lagoon shimmering beyond, Shuaib embodies the spirit of a new generation redefining island tourism— one plate at a time, proving that in paradise, a chef’s vision can transform dining into an unforgettable adventure.
Kan’dhi is a Maldivian comfort food, that is almost like a sweet porridge. Here, we have a recipe for how you can make saagu kan’dhi, consisting mostly of sago, sugar and coconut milk. While it is quite simple to make, it is also very flavourful as it has the rich taste of pandan leaves, cardamom, cinnamon, and rose water.
RECIPE
SAAGU KAN’DHI
For our kan’dhi, we have used Real Thai Coconut Milk, provided to us by one of our partners, Sosun Fihaara. This is 100% fresh coconut milk, which is not made from any concentrate and doesn’t have any added colours in it. It can be used in a variety of dishes, such as curries, sweet foods or even drinks.
Serving size: 5-6
Ingredients:
• 5 + ¼ cup water
• ½ cup sago
• ½ cup sugar
• 3 cardamom pods
• 6-inch pandan leaf (cut into half)
• 3-inch cinnamon stick
• 1 cup Real Thai Coconut Milk
• 1 tbsp rose water
Instructions:
1. To a large pot, add 5 cups water. Heat it up for 10 minutes until the water starts boiling, and bubbles form on the surface rapidly.
2. Once the water starts to fully boil, add ½ cup sago to it. Stir frequently and boil for 15 minutes or until the sago becomes translucent with just a small white dot in the center.
3. Drain the cooked sago and rinse it well under running water.
4. After that, add the cooked sago back into a new pot, along with ¼ cup water, ½ cup sugar, 3 cardamom pods, 6-inch pandan leaf (cut into half), and a 3-inch cinnamon stick. Stir to combine everything and cook over medium high heat for 2 minutes.
5. Then, add 1 cup Real Thai Coconut Milk. Stir continuously and cook for 7 minutes, until the mixture starts to reduce and becomes a bit thicker. It will still be runnier than regular custard or puddings at this point.
6. Turn off the heat, add 1 tbsp rose water and give the kan’dhi a final mix. Once cooled down, it will become thick enough to coat the back of a spoon or spatula. You can serve this saagu kan’dhi either warm or chilled.
Recipe from: lonumedhu.com
OOREDOO BRINGS SANTHI MARIYAMBU’S MYSTICAL TALE TO APRIL IN AI CALENDAR
Ooredoo Maldives has unveiled its groundbreaking 2025 Calendar, a captivating, fully interactive, AI-driven experience that kicked off the year by bringing to life 12 legendary characters from Maldivian folklore, with the month of April highlighting the chilling Santhi Mariyambu—a mysterious night visitor who swaps stained, worn teeth for flawless ones for those who behave, while delivering a timeless warning against gossip and idle chatter—inviting users to dive into her eerie story through Ooredoo’s advanced AI chatbot, explore the vibrant tapestry of Maldives’ cultural heritage, connect generations through shared traditions, and experience the magic of folklore in a modern, engaging way, all accessible at ore.do/aifolktales
ROMAN SHARIPOV’S MALDIVES ADVENTURE
Roman Sharipov approached the Maldives with curiosity, eager to see if it could live up to its reputation or reveal something unexpected. Far from assuming it was just a glossy honeymoon destination, he wanted to peel back the layers of this tropical paradise. His journey blended the polished allure of luxury resorts with the vibrant pulse of local islands, uncovering a destination that balanced indulgence with authenticity. From snorkeling in crystal-clear waters teeming with marine life to sharing laughs with locals under starlit skies, Sharipov’s trip was a mix of serene escapes and lively discoveries that showcased the Maldives’ diverse appeal.
He explored both worlds with an open mind. Resorts offered manicured perfection—private villas, curated dining, and seamless service. Local islands, meanwhile, buzzed with life—fishermen at work, colorful markets, and spontaneous beach gatherings. Whether he was marveling at coral reefs, sipping fresh coconut water, or wandering village paths, Sharipov found the Maldives to be a place that could shift effortlessly between relaxation and adventure, depending on what he sought.
The Maldives always seemed like it could be more than just a pretty postcard, so I went to find out for myself. It didn’t disappoint. Snorkeling was unreal— diving into water so clear you can see every fish, every coral, like you’re in another world. Then there were nights on local beaches, swapping stories with islanders who make you feel like family. Those moments gave the place depth, a real soul.
Resorts are something else. Everything’s dialed in—staff anticipate your needs, the vibe’s calm and private. You’ve got spa days that erase stress, dinners by the water with candles everywhere, paths to your villa lit like a movie set. It’s luxury done right, no question. But the local islands? They’re where the heart is. You see life unfolding—fishermen pulling in nets, kids playing in the sand, markets full of colors and smells. Wandering those streets, grabbing a cheap coffee or joining a beach barbecue, felt more real than any five-star setup. Those experiences barely cost a thing but stuck with me.
The Maldives fits whatever you’re after. If you want to chill, it’s perfect—lie on a deck, let the ocean hum you to sleep. If you want action, go for it—dive with rays, explore islands by boat, catch dolphins at sunset. Just don’t stay glued to the resort; the local stuff’s too good to miss. For those islands, my advice: leave your preconceptions at home. Chat with people, eat what they eat, see how they live. It’ll surprise you in the best way.
One thing I’d change? More cash in my pocket. Resorts love cards, but local spots run on cash, and you don’t want to be caught short. Both sides were amazing. Resorts nail the high-end vibe—imagine a dinner under a sky full of stars, waves crashing soft, everything perfect. But the local moments hit deeper. Sitting on a beach, laughing with strangers who feel like friends by the end—that’s what I’ll remember most. Doesn’t cost a dime, but it’s worth more than anything.
578,148
Tourist Arrivals
693,949
Total arrivals by April 9th
Arrivals to Facilities
Top 10 Arrivals
DIRECT AIR CONNECTIONS TO MALDIVES
ACCOMMODATION FACILITIES ACROSS ATOLLS
MALDIVIAN AIRLINES ANNOUNCES SPECIAL FLIGHTS TO MALAYSIA
Maldivian Airlines has revealed plans to operate special flights between Malé and Kuala Lumpur, Malaysia, starting April 27, 2025, according to a recent post on X. Bookings for these Airbus flights are now open, offering travelers affordable options to connect the two destinations.
On April 27, the economy class fare for the flight from Malé to Kuala Lumpur is $149, with an Economy Flex fare of $174. The same day, a return flight from Kuala Lumpur to Malé is priced at $99 for economy class and $124 for Economy Flex. On April 29, the Malé to Kuala Lumpur flight will cost $149 in economy class and $174 in Economy Flex. The following day, April 30, the flight from Kuala Lumpur to Malé is set at $119 for economy class and $144 for Economy Flex.
Each flight includes a 30 kg baggage allowance, catering to travelers’ needs for holidays or family visits. Malaysia is a key destination for Maldivians, hosting a significant community and attracting many as a popular vacation spot.
Passengers can book through Maldivian Airlines’ website or contact customer service for further details.
JAPANESE AMBASSADOR MEETS MALDIVES TOURISM MINISTER TO STRENGTHEN TIES
On April 9, 2025, Japan’s newly appointed Ambassador to the Maldives, H.E. Mrs. Ishigami Rumiko, held a courtesy call with Mr. Thoriq Ibrahim, Minister of Tourism and Environment, marking her first official engagement with the ministry.
The meeting focused on deepening the longstanding partnership between Japan and the Maldives, with discussions centered on environmental sustainability and tourism development. Both nations expressed a commitment to furthering collaboration in these key areas, leveraging Japan’s expertise and the Maldives’ unique position as a global tourism hub.
The courtesy call underscores the importance of bilateral ties, as both countries aim to promote sustainable growth and strengthen cultural and economic connections.
FUVAHMULAH: WHERE MALDIVES MEETS WILD WATERS
Fuvahmulah, a solitary island in the Maldives’ southern Gnaviyani Atoll, breaks free from the Maldives’ resort-saturated stereotype. Far from the multi-island bustle of Addu or the tourist-heavy northern atolls, Fuvahmulah stands alone, a 4.5-kilometer ribbon of volcanic lushness just south of the equator. As of April 11, 2025, this vibrant speck is staking its claim as a haven for travelers chasing unfiltered nature, rich culture, and pulse-quickening adventure. With its distinct geology, layered past, and a tourism scene that marries rustic charm with quiet ambition, Fuvahmulah crafts a Maldives experience that’s as soulful as it is unforgettable.
Unlike the Maldives’ low-lying coral atolls, Fuvahmulah rises boldly from the ocean, its volcanic roots fueling fertile soil that bursts with tropical abundance—banana groves, taro fields, and breadfruit trees flourish alongside vivid hibiscus and frangipani. Known as the “Maldives’ garden,” the island cradles two freshwater lakes, Dhadimagi Kilhi and Bandaara Kilhi, rare jewels of Maldives. These tranquil pools, edged with reeds and teeming with birdlife, join Fuvahmulah’s Southern Hemisphere perch to mark it as a geographic standout, revered for its singular beauty. Its history carries a defiant edge, shaped by centuries of maritime trade and a fleeting bid for independence. In the late 1950s, Fuvahmulah rallied with Addu in the short-lived United Suvadive Republic, a bold rebellion against Malé’s grip that left echoes of resilience in its identity. Traces of a deeper past—ancient Buddhist relics like a vanished stupa—hint at pre-Islamic roots, weaving mystery into the island’s quiet villages and lively markets.
The island’s marine realm is a global magnet, especially for divers drawn to its reputation as a tiger shark sanctuary. The Fuvahmulah Tiger Shark Project, a cornerstone of local conservation, has made “Tiger Zoo”—a prime dive site—synonymous with close encounters with these majestic predators, alongside oceanic whitetips and hammerhead schools. Without a protective reef lagoon, Fuvahmulah faces the open ocean, fostering dynamic waters where pelagics thrive. Diving is a year-round draw, though the dry season, November to April, delivers calmer seas and visibility stretching past 30 meters. Above water, Thoondu Beach captivates with its black-pebble shore, a volcanic relic polished by centuries of waves, standing in stark contrast to the Maldives’ usual white sands. Nearby, a “spray phenomenon” at Dhadimagi Kilhi sees ocean surges erupt through underground channels in misty geysers during rough seas—a vivid pulse of the island’s wild spirit.
Fuvahmulah’s tourism dreams are taking root, fueled by a community eager to share its treasures while safeguarding its essence. While sprawling resorts dominate elsewhere, here guesthouses in villages like Dhadimagu and Funaadu offer intimate stays—family-run havens with a handful of rooms, dishing up home-cooked meals and guided adventures. These affordable
lodgings cater to travelers seeking immersion over isolation, blending cultural exchange with access to the island’s hotspots. A boutique hotel, slated for completion in late 2025, signals rising interest, but Fuvahmulah’s heart lies in its sustainable ethos. The Fuvahmulah City Council partners with eco-conscious operators to protect reefs and wetlands, ensuring tourism lifts locals without erasing heritage. With only a fraction of the Maldives’ 1.5 million annual visitors venturing south, the island retains a near-secret allure, cherished by divers, surfers, and those craving unpolished beauty.
Beyond the waves, Fuvahmulah’s interior beckons with a wilder charm. Its wetlands and lakes hum with life—egrets, herons, and the iconic Maldivian white tern weave through dense greenery, while guided buggy tours and walking trails reveal the island’s untamed core. Surfers are catching on, flocking to exposed shores for uncrowded swells that rival the Maldives’ best breaks. For history buffs, the island’s past comes alive in unexpected places: old mosques with coral-stone minarets nod to centuries of faith, while the Kedeyre Miskiy, one of the Maldives’ oldest, stands as a testament to Fuvahmulah’s enduring spirit. The island’s equatorial crossing, celebrated with keepsake certificates at guesthouses, adds a playful twist to its geographic bragging rights. These draws—natural, historical, and cultural—make Fuvahmulah a mosaic of experiences, where a single day might blend shark dives, village strolls, and moments marveling at a lake’s quiet ripple.
The island’s culture thrums with pride, its Dhivehi dialect singing with a cadence unique even among southern atolls. Villages like Hoadhadu and Funaadu pulse with daily life—fishermen hauling catches, women weaving palm fronds into mats, children darting beneath mango trees. Guesthouse guests dive into this world, sharing cups of sai or learning the rhythmic beat of boduberu drums. The cuisine is a revelation, rooted in fresh tuna but elevated by local flair—spicy kuli boakibaa, smoky mas huni, and coconut flatbreads paired with taro and fiery chilies from the island’s fertile fields. Meals at family-run eateries come with stories of the day’s haul or the island’s lore, a far cry from resort buffets. Festivals like Eid ignite the community with music, dance, and feasts that often sweep visitors into the celebration, forging connections that linger long after departure.
Getting to Fuvahmulah is smoother than ever. Fuvahmulah Airport welcomes daily 70-minute flights from Malé via Maldivian airlines, offering breathtaking views of turquoise atolls scattered below. International connections through Malé are seamless, with whispers of direct Colombo routes as demand swells. On the island, scooters and bicycles zip between dive shops, beaches, and villages, while taxis and guided tours cater to those seeking ease. The dry season, November to April, is prime, with 86°F (30°C) days, scant rain, and seas tailored for diving, surfing, or kayaking. Fuvahmulah isn’t a mere detour—it’s a destination that commands attention. Its black beaches, shark-filled depths, emerald heartlands, and storied past rewrite the Maldives’ narrative, offering a raw, multifaceted escape. For those seeking beauty, adventure, and tales that echo beyond the journey, Fuvahmulah shines as the Maldives’ hidden masterpiece, ripe for discovery as it balances its quiet legacy with a vibrant future.
