Shangri-La’s Villingili Resort & Spa, Maldives

  • Restaurants
  • Bars & Lounges
  • Meet the Executive Chef
 

Dr. Ali's

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This exceptional restaurant pays tribute to a much-loved Maldivian doctor called Dr. Ali, who delighted everyone with his wonderfully woven nature stories and enticing recipes.

The cuisine, prepared in a tempting range of international styles, is simple, fresh and innovative – and the first of its kind in the Maldives.

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Fashala

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Fashala is located at the northern tip of the island, where the tranquil lagoon waters meet the Indian Ocean – the right setting for a romantic dining experience. 

Local produce from the surrounding waters and neighbouring farms is at the centre of the gastronomic offerings, and skilfully incorporated into Mediterranean-inspired recipes.

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Javvu

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Javvu, meaning "atmosphere" in the local Dhivehi language, is the right spot for al fresco dining around the clock, offering a menu of international favourites in a setting of exquisite natural beauty.

Javvu is located along the turquoise shoreline, offering stunning vistas across the ocean.

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Endheri

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Meaning "black coral" in the local Dhivehi language, Endheri’s location next to the pool, beach and water sports centre makes it the right place to indulge in tropical fruit juices, healthy drinks and early evening cocktails.

Comfort food and kids’ meals are also available.

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Manzaru

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Manzaru offers an elegant setting and relaxing music, making it the right place to enjoy sunsets and evening cocktails. 

Exposed rafters and a limestone wall give the venue a chic, contemporary feel. Swaying palm trees cast their shadows across stone columns, and colonial lounge furniture adds to the tropical ambience.

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M-Lounge

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M-Lounge is a trendy beachfront venue that comes alive as the sun sets on the beautiful crystalline waters.

Beautifully located along the coastline, M-Lounge is the right spot for enjoying sundowners and late-night cocktails, as well as wine and Champagne.

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Simplicity, freshness and natural textures

Born in Shiraz, Iran, Chef Hamed Ghayedi Borazjan discovered his love for cooking through his mother’s family, who introduced him to the subtleties of traditional Iranian cuisine. When he travelled around the world for work, he adapted to the different flavours that came along. 

Chef Hamed has worked with various Shangri-La properties in Boracay, Manila, Muscat and, most recently, in Singapore. He breathes the essence of the brand; a believer in experimenting with cuisines and that “food is the truest form of art.” 

Chef Hamed has several signature dishes to his credit including Mahi Hashu (baked reef fish with mixed leaves, tamarind, Persian spices, garlic and onion served with onion and raisin chutney), Shishlik Kebab (grilled marinated lamb chops with onion, garlic and Persian spices). His vision on the island is to use more local produce and develop the “Rooted in Nature” concept at our restaurants. 

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