How Thoughtful Kitchens Feed Curious Travellers

“Normally we have three main kitchens: Island kitchen, The Pearl, Hawker,” he explains almost casually, as if it were the most natural thing in the world to run multiple kitchens in the middle of the ocean. While Japanese cuisine is kept strictly traditional, Southeast Asian food draws on Thai, Malaysian, Singaporean and Vietnamese influences. There’s also the island kitchen, a flexible, all-day space featuring Indian, Chinese, Italian, Mexican and other international dishes. “This is where we can really adapt to what guests want,” he says.

In fact, adaptability defines much of the culinary approach at The Westin Maldives. Dietary preferences are accommodated with ease. “We serve vegetarian, vegan, halal and Zen-style dishes,” he adds. “Guests come from all over and everyone eats differently.”

But what stands out beyond the diversity is the deep respect for Maldivian cuisine. “Since we are in the Maldives, it is very important to develop Maldivian food,” says Chef Min. The menus feature traditional dishes, from the much-loved tuna and coconut salad Mas huni to the simple fish soup Garudhiya, which he calls “very healthy food.” He tells it with love. “Traditionally they just catch fish, boil it with water, add curry leaves and a few spices. No oil, no heaviness,” says the chef.

It’s no surprise that coconut is central to Maldivian cuisine. “Coconut is very important,” he says. “Fresh coconut, coconut milk, curry leaves, pandan leaves, Maldivian pepper. You’ll find these in almost every dish.” Breakfasts, curries and even daily accompaniments revolve around these ingredients and anchor the menu firmly in place.

Procuring food on an island has its own rules. Fishing bans exist to protect marine life and these limits are strictly observed. “We work with local fishermen,” he explains. “They bring us fish that are not prohibited, such as sea bass and reef fish. If they bring marlin, we reject them.” Meat largely comes from Australia and Dubai, while fruits such as pineapple and watermelon usually come from Sri Lanka. “We focus primarily on supporting local people. This is critical to Marriott policy.”

There are efforts to grow crops on nearby agricultural islands and on the property itself. “We grow herbs, some vegetables, papaya, etc. But this is not enough for full operations, so we balance what we grow with our resources,” he reflects.

Originally from Nepal, Chef Min reflects the contrast between the two cuisines with quiet understanding. “I come from one of the highest places and now I work at sea level. There are no small fish like this in Nepal. Coconuts are not common either. But Maldivian food is very healthy, very clean.”

Adjusting to island life was difficult at first, especially after working in Dubai where daily supplies were the norm. “Here, supplies arrive weekly. After a few months, I understood the system, the culture. Everything is very smooth now.”

Guest feedback has been encouraging, he said. “They say the island is small, but everything is here. They are surprised by how fresh the vegetables are and how flexible we are. We try to do whatever the guest wants.”

This balance between tradition, logistics and care is what defines the kitchens of The Westin Maldives, where food quietly honors where it comes from rather than showboating.