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As the seaplane touches down, familiar faces are already waiting, waving from the jetty. I step off to the warmest of welcomes, big smiles, fresh coconut water, and a cold towel, making me feel instantly welcomed back to what the team fondly calls paradise, and I agree.
It already feels like home, perhaps because this is my second visit to the St. Regis Maldives Vommuli Resort. This time, I was there for the Luxury Dining Series, a programme centred around culinary experiences by gastronomic talent from St. Regis properties around the world.
The opening evening began at The Whale Bar, overlooking the ocean as the setting sun painted the waves in warm colours. We sipped cocktails prepared by the cocktail specialist Brian Glez from St. Regis Bangkok, setting the tone for a slow evening.
This was followed by the opening dinner, a journey through the Mediterranean by Chef Ahmet Ozucucu, Executive Sous Chef at the St. Regis Maldives, curated exclusively for the six journalists who had travelled from across the world to experience the Luxury Dining Series.
Ahead of our arrival, our food preferences had been carefully noted. I was the only vegetarian at the table, but there was no sense of an alternative or a compromise. Each course was thoughtfully created around my dietary preferences, making the experience feel just as indulgent and considered as everyone else’s.
The conversations at the restaurant Alba began over a side of Mediterranean dips served with crispy lavash and fresh pita, followed by family-style salads topped with feta crumbles and toasted nuts. The hot starters arrived with white bean hummus and a green herb salsa, one I found myself asking for refills more times than I would like to admit. But the dessert truly had me, a burnt rice pudding paired with tahini ice cream and finished with toasted hazelnuts.
This marks the third edition of the Luxury Dining Series, and I asked Oriol Montal, Regional Vice President of Luxury, Marriott International, Asia Pacific excluding China, about the vision behind this year’s edition titled Across the Table. He said, “Guided by the theme Across the Table, our vision was to move beyond exceptional cuisine alone and focus on what makes a dining experience truly memorable: the stories shared, the conversations sparked, and the relationships formed when people come together around a table.”
Montal emphasised that today’s luxury travellers are increasingly seeking experiences that feel authentic, personal and enriching. “Through this year's series, we create moments where guests could engage directly with chefs, discover the provenance and heritage behind ingredients, and connect more deeply with the destinations they are visiting. Each experience was designed to remind us that some of life's most meaningful journeys begin with a seat taken at the table,” he added.
Day two felt a little more like we had to earn our food. The six of us were divided into two groups and sent off to catch some fresh fish and make our way to a sandbank, where, quite literally in the middle of nowhere, a luxe table had been set up for us.
At the sandbank, the six of us gathered around Chef Takato Kitano of WAJO, The St. Regis Osaka, in the makeshift kitchen where he expertly cut through the freshly caught tuna and prepared some fresh sushi. My set of sushi was prepared separately with lots of vegetarian goodness.
Several servings of fresh sushi later, we headed back to the resort for a lazy afternoon spent unwinding in our rooms.
The evening was reserved for The Whale Bar and another cocktail session with Brian Gonzalez. The drinks leaned into refreshing flavours. There was the Banana Old Fashioned, the OG rum-and-banana combination, and Sahn-dee-ah, my favourite, made with gin, limeshu, watermelon and soda.
Dinner followed at Orientale with Chef Chan Chung Shing of Yan Ting at The St. Regis Singapore. The four-course meal began with starters I could happily eat every single evening after a long day at work. The cherry tomatoes coated in plum wine were an absolute flavour bomb, best enjoyed alongside a vegetable and edamame tart and baked herb-crusted tofu. The middle course brought golden, deep-fried stuffed mushrooms, and miso-glazed eggplant steak was the main-course treat. The dessert, a coconut milk pudding with a traditional deep-fried bird’s nest, completely won me over.
Culinary excellence has long been one of the defining pillars of St. Regis. So, as the Luxury Dining Series continues to evolve, I asked Montal how he envisions its future; he remarked, “As the series continues to evolve, I see it becoming an even more powerful platform for connecting people through food, culture and storytelling. The future of the Luxury Dining Series lies in creating opportunities for guests to engage more deeply with chefs, local communities, heritage ingredients and the destinations themselves, transforming dining from an occasion into a genuine cultural exchange.
At the same time, I believe the series will continue to inspire innovation across our luxury portfolio, including St. Regis. The ideas, collaborations and connections that emerge from these gatherings often extend far beyond the event itself, influencing how we think about guest experiences, culinary programming and the role food plays in luxury travel.”
The next morning was decidedly easier, beginning with a beautifully curated floating breakfast arranged in my room. My beach villa opened out to a stunning view of the blue waters, and with the first light of day came my big mug of hot chocolate, fresh guacamole toast and Bircher muesli. The croissant basket quickly became my poolside snack, accompanying me as I settled in with my book.
The afternoon began with a relaxing breathing and yoga session with Chef Emmanuel Stroobant of Singapore’s two-Michelin-starred Saint Pierre, followed by a cooking class with him and Chef Ahmet. Together, we prepared a fresh couscous soup and lentil koftas for the group. There were plenty of new learnings, although I am not entirely sure my versions will taste as good as they did when prepared by the two celebrated chefs.
The closing dinner, for me, was a celebration of home. Chef Taj Mohammed Sha of The Sahib Room and Kipling Bar at The St. Regis Mumbai brought an Indian feast to the Cargo restaurant.
The first course arrived on a large tray showcasing the map of India, a sight that made me feel just a little too proud, with papadams and dips, a vegetable samosa, and a Lucknow Chowk ki Kakarari Tikki.
The main course was the kind that made my heart full. Malai Maldivian vegetable curry, chana dal biryani, Sahib ki Dal-e-Khaas, paneer makhani and Purvanchal ka saag, all served with freshly made Indian breads.
Dessert, however, opened up an entirely new conversation. At the table, I found myself sharing how kulfi remains a favourite among Indians, how phirni is perfectly cooked if it melts in the mouth, and, of course, how shahi tukda becomes a celebratory dessert during festivals. By the end of the conversation, there were promises of visits to India soon, especially during the festive season, and perhaps that was the loveliest way to end the trip.