Day: October 14, 2024

Dusit Thani Maldives is set to elevate its culinary offerings with the introduction of SALA, a new vegan restaurant featuring nutrient-dense, plant-based dishes crafted from premium, locally sourced ingredients, including produce from the resort’s own organic gardens.

SALA is a collaboration with Chef Celia Lam, co-leader of the Slow Food Community Bangkok and an instructor at The Food School, Thailand’s leading culinary academy associated with Dusit Hospitality Education. The restaurant will showcase a thoughtfully curated “plant-powered” menu, highlighting dishes such as Greek orzo salad, baked spiced pumpkin, and eggplant steak a la plancha, along with a variety of salads, soups, and mains.

Situated in a traditional Thai-style house with views of the turquoise waters of Baa Atoll, SALA embodies Dusit’s signature Thai-inspired hospitality. Its launch coincides with Dusit International’s Tree of Life sustainability initiative, which prioritizes environmental preservation, health, and well-being. By integrating organic, plant-based cuisine into its offerings, Dusit Thani Maldives reinforces its dedication to sustainability and wellness in the luxury travel sector.

SALA will open its doors on November 1, 2024. To celebrate the occasion, Chef Celia Lam will conduct exclusive masterclasses and interactive workshops from November 1-4, allowing guests to learn to prepare exceptional vegan dishes using fresh ingredients.

“This new organic restaurant emphasizes our commitment to promoting healthy, sustainable living while providing an outstanding dining experience,” said Jean-Louis Ripoche, Area General Manager, Maldives. “We are excited to have Chef Celia Lam on board, as her passion for sustainability aligns perfectly with our vision. We believe SALA will attract health-conscious travelers seeking a transformative dining experience.”

Nestled in the heart of the UNESCO World Biosphere Reserve of Baa Atoll, Dusit Thani Maldives offers a serene escape that combines Thai-inspired luxury with Maldivian culture. Guests can partake in unique experiences, including interactions with vibrant marine life, world-class wellness at Devarana Wellness, fine dining, luxurious villas, and a wide range of activities amidst the breathtaking natural beauty of the Maldives.

The Maldivian government has submitted a proposal to raise the taxes levied on passengers departing from Velana International Airport (VIA).

The amendments to the Airport Departure Tax Act will be presented to the parliament in its upcoming session starting Monday.

Key changes in the proposal include adjustments to the departure fees for various passenger categories:

• Foreign economy class passengers: fee increase from $30 to $50.
• No change for Maldivian economy class passengers.
• Business class passengers: fee increase from $60 to $120.
• First class passengers: fee increase from $90 to $240.
• Private jet passengers: fee increase from $120 to $480.

These changes are expected to take effect from December 2024.

The government anticipates that the tax increase will generate an additional MVR 1.6 billion in revenue. The primary goal is to enhance the country’s foreign reserves, as the collected taxes will be in U.S. dollars.

Milaidhoo Maldives has elevated its mixology experience through the introduction of the Chef’s Garden, where fresh, locally sourced ingredients enhance every cocktail. The private island resort’s mixologists now have direct access to a variety of herbs, spices, fruits, and vegetables, allowing them to hand-pick the freshest ingredients for crafting and garnishing drinks. This farm-to-glass approach guarantees vibrant, fresh flavors, significantly improving the guest experience.

To celebrate the opening of the Chef’s Garden, the resort introduced the Garden Elixir, a signature cocktail created using Botanist Gin, known for its herbal and spice complexity, and freshly harvested garden herbs. The Garden Elixir offers a unique, aromatic experience, reflecting the essence of the Maldives.

The Chef’s Garden also serves as an interactive space for guests, offering them the opportunity to explore the garden, learn about local vegetation, and engage in cooking and cocktail-making classes led by chefs and mixologists. Guests can also enjoy private dining experiences in this serene setting.

Executive Chef Ken Gundu, who pioneered the Chef’s Garden, highlights the importance of growing local produce on the island to ensure fresh, sustainable dining. The initiative supports a healthier guest experience by using the freshest ingredients, reducing reliance on imported goods, and promoting sustainability.

Milaidhoo’s commitment to sustainability extends through this project, which helps reduce the resort’s carbon footprint by minimizing imported ingredients. This approach not only meets the resort’s food requirements but also showcases the island’s dedication to eco-conscious tourism. While Milaidhoo is renowned for its marine life, the Chef’s Garden initiative highlights the resort’s focus on sustainable luxury and culinary innovation, blending local agriculture with its hospitality offerings.

The Maldivian government is set to propose an amendment on Monday to increase the Tourism Goods and Services Tax (TGST) on tourists to 17% and double the green tax.

The amendments to the Tax Act will be presented in parliament on Monday.

The proposed changes include raising the TGST from 16% to 17%, effective June 2025.

Additionally, the green tax will be increased as follows:

• For guesthouses with fewer than 50 rooms: from $3 to $6 per night, per person.
• For resorts, city hotels, and tourist establishments with more than 50 rooms: from $6 to $12 per night, per person.

This increase in the green tax is planned to take effect from January 2025.

The government also intends to exempt children under the age of two, who are currently subject to the tax, from the green tax.

The purpose of these proposed tax increases is to enhance foreign exchange earnings and strengthen the Maldives’ foreign currency reserves.

The TGST was last raised from 8% to 16% in January 2023.