There’s very little need to sell someone on the Maldives these days. Synonymous with pristine beaches, crystal-clear waters, and Insta-famous overwater villas, the 1,192 island archipelago’s tourism industry is thriving.
And still, it suffers from a unique culinary challenge. The Maldives’ typical “one island, one resort” model often leads to limited dining options for travelers. Of the 170-plus resorts spread across the nation’s isolated islands, many offer access to little more than one or two restaurants, leaving many travelers hungry for variety.
Enter Crossroads Maldives, the multi-island destination rewriting the rules of island dining.
Located just a swift 15-minute speedboat ride from Malé International Airport, Crossroads has emerged as something of a culinary epicenter, boasting an unprecedented variety of dining options (14 restaurants, and growing) across three resorts – SAii Lagoon Maldives, Hard Rock Hotel Maldives, and the newly inaugurated SO/ Maldives.
The best part? All of them can be accessed by a short foot, bike, buggy or boat journey, no matter your resort.
Described by Singha Estate PLC (an offshoot of the world-famous Thai beer’s parent company, turned premier property development and investment holding company) as a “mega project” when it launched in 2019, it was the company’s declared goal to create lasting value for all stakeholders in Crossroads’ supply chain – locals, visitors, operators, partners, et al – and they haven’t disappointed.
In fact, you don’t even need to be staying at one of Crossroads’ resorts to visit the destination’s restaurant-packed Marina (which is a particular thrill for the many locals and expats based in Malé. Unlike the country’s capital, world-class gastronomy is not merely a bonus at Crossroads, but an imperative.
Ministry of Crab, situated in Crossroads’ Marina
Take Ministry of Crab, conceived by internationally-renowned chef Dharshan Munidasa and consistently ranked among Asia’s 50 Best Restaurants. A never-ending celebration of Sri Lanka’s legendary mud crab, here, the philosophy is simple: freshness is paramount. With a strict no-freezer policy, the crabs are flown in bi-weekly to ensure their pristine quality, and the restaurant regularly attracts diners from all over the Indian Ocean desperate to get a taste.
Business is so good for chef Dharshan, in fact, he opened up two more restaurants in Crossroads’ Marina. Nihonbashi Blue, the first international outpost of Sri Lanka’s premier Japanese restaurant, offers an authentic taste of Japan, unswayed by fleeting fusion trends, and holding a custom-made lobster tank at its center (before the live lobsters are transformed into exquisite lobster sashimi—a rare delicacy unique to this locale).
Across the Marina, Carne Diem (another Dharshan brainchild) stands as a the Maldives’ most avant-garde steakhouse, too. Inspired by Japanese yakitori techniques, the restaurant’s custom-made Ignis Maximus grill utilizes a reverse-sear method which, without getting too technical, makes for some of the most succulent, flavorful steak you’ll ever taste (and for those of you, like me, who love the technical: the steaks are finished at an astonishing 750°C, resting beneath sundried Sri Lankan salt which super-boosts their natural flavors).
Bone-in ribeye at Carne Diem, in Crossroads’ Marina
If that wasn’t already enough, Singha Estates brought in a number of international chefs to head up restaurants which promoted – and perfected – their nation’s cuisine; case in point, Kin Kao, which serves vibrant curries, sensationally spicy salads and just about every great Thai staple you’d find on the streets of Bangkok, and beyond (in my personal opinion, they make the best mango sticky rice I’ve ever had, and I used to live in Bangkok).
Despite being independently run, all of Crossroads’ resorts take their F&B offering just as seriously, too.
At SAii Lagoon (Crossroads’ most traditionally-Maldivian resort), you can book interactive experiences like ‘Badhige at SAii’, a hands-on experience within the resort’s very own organic garden, utilizing locally-sourced produce and fresh-from-the-vine ingredients to create a meal which not only educates guests on the importance of cooking organic food, but makes for an incredibly immersive private lunch or dinner.
Many of SAii Lagoon’s restaurants are situated on beaches, like Miss Olive Oyl
So, too, are the resort’s ‘Dine by Design’ services, for which a specialist team will set up private dining across the resort’s most secret locations. You know those beachfront, candlelit dinners of your dreams? That’s the reality.
Private beach dining at SAii Lagoon
Over at the Hard Rock Hotel things are kicked up a notch, too, as you might expect. Famed for its high-energy hospitality, the resort’s F&B is as enticing as its overwater villas (I mean, just look at some of those villas). The Elephant and The Butterfly, a Latin American-inspired venue, boasts a huge fusion of flavors, with dishes that showcase the bold spices and ingredients of Latin American cuisine – ceviche, tacos, margaritas and more.
Sessions, at Hard Rock Hotel Maldives
Ostensibly, it covers all ends of the culinary spectrum. While those craving a taste of classic American comfort food delight in the generous wares of the Hard Rock Cafe, those looking for high-end dining have an enormous range of private dining experiences to choose from. From a six-course romantic dinner (kicking things off with a casual dish of pan-seared foie gras with a champagne sauce) to private open-flame BBQs and sensational seafood set-ups (complete with reef fish, prawn, squid, scallop, coconut milk and pineapple gel ceviche), there is truly something for everyone.
As the newest addition to Crossroads, SO/ Maldives has taken the destination’s dining portfolio to new heights. Quite literally. Above the resort’s overwater entrance, Hadaba offers 360-degree ocean views, and the refined Middle Eastern cuisine you’ll find that side of the Arabian Sea. Think incredible tagines, mezze, grills, and a cocktail list that’ll keep you in the highest of spirits (handy, really, that its central staircase takes you right down its equally-fantastic bar).
A selection of pan-Asian delicacies from The Citronelle Club at SO/ Maldives
Back on land, the resort’s beach club (Lazuli) and all-day restaurant (Citronelle Club) offer innovative menus with an emphasis on organic ingredients and artistic experimentation, meaning there’s plenty to entice the brand’s fashion-and-food-forward clientele, as well. Particularly for those who love pan-Asian cuisine. Citronelle Club’s mainstay menu includes swordfish masala, wagyu beef tartare, lobster & scollop shu mai, and more, though SO/ curates specialist menus and ultra-luxe buffet nights to keep their foodiest guests satisfied.
The question, of course, is whether Crossroads’ new approach to island dining is worth the investment.
If we’re looking at the data, it appears so. In May, Singha Estate announced its Q1/2024 performance with the total revenue reaching THB 4,034 million ($112,340). According to their statement, its hotels not only attracted a more diverse tourist demographic through the quarter, but an impressive occupancy rate of up to 89% and a 12% increase in Average Daily Rate (ADR) compared to the first quarter of 2023.
With a number of other islands poised for future development, Crossroads is just scratching the surface of its potential. Though it is still early days, its culinary diversity could very well set a new standard for island resorts around the world—not least of which, “one island, one resort” dining altogether.