Facebook Pixel {العنوان: سلسلة} | {اسم المغناطيس: سلسلة} - {الفئة: سلسلة} - اقرأ هذه القصة على Magzter.com
استمتع بـUnlimited مع Magzter GOLD

استمتع بـUnlimited مع Magzter GOLD

احصل على وصول غير محدود إلى أكثر من 9000 مجلة وصحيفة وقصة مميزة مقابل

$149.99
 
$74.99/سنة

يحاول ذهب - حر

The Treasured Island

January 2019

|

Epicure Magazine

Spurred by pressing environmental issues (coral mining and biodiversity loss), Noku Maldives has designed green initiatives to help restore Maldives to its former glory. Victoria Lim explores the luxury boutique resort.

- Victoria Lim

The Treasured Island

Made up of 26 atolls – consisting of more than 1,000 coral islands – and surrounded by azure waters, it’s no surprise that Maldives is a popular honeymoon and wedding destination. In 2017 alone, the island country welcomed over 1.3 million visitors from around the world.

When we arrived at Velana International Airport after a four-hour flight from Singapore, we were greeted with a resounding “Maruhabaa!” from the Noku Maldives staff, who were there to pick us up. That was to be a greeting we’d hear on loop in the days to follow. Used in place of hello, goodbye, and well wishes of happiness and good health, the Maldivian word means ‘life’. And Maldives is indeed invigorating, thanks to the warmth of its people and the splendour of its unspoilt landscape.

Little island

White sand beaches are par for the course in Maldives – almost every five-star resort has its own private beachfront, but the newly opened Noku Maldives offers a little more exclusivity. Think South Beach in Miami, sans the ostentation.

المزيد من القصص من Epicure Magazine

Epicure Singapore

Epicure Singapore

Rooted in Tradition

From rijsttafel feasts to regional recipes, Bejana at The Ritz-Carlton, Bali presents Indonesian cuisine in its most authentic and comforting form.

time to read

2 mins

February - April 2026

Epicure Singapore

Epicure Singapore

Listening to the Land

Ninth-generation winemaker César Márquez is redefining Spanish wine by simply letting Bierzo's old vines speak for themselves

time to read

3 mins

February - April 2026

Epicure Singapore

Epicure Singapore

A FRESH CHAPTER

With a renewed space and an updated menu of authentic North Indian flavours, SanSara offers a relaxed yet polished setting for everyday meals and special dining moments alike.

time to read

2 mins

February - April 2026

Epicure Singapore

Epicure Singapore

The Taste of Renewal

Three top chefs reflect on the Chinese New Year flavours that shaped them – from family reunion tables to festive menus rooted in memory, meaning and modern craft.

time to read

9 mins

February - April 2026

Epicure Singapore

Epicure Singapore

The Circular Way

Sustainability is turned into a living, breathing (and delicious) ecosystem - anchored by what is possibly the largest organic farm of any resort in the Asia Pacific.

time to read

4 mins

February - April 2026

Epicure Singapore

Epicure Singapore

Emerald Bay State of Mind

Phu Quoc's imaginative resort fuses whimsical architecture with serious dining – from French-Mediterranean finesse at Pink Pearl to beachfront feasts.

time to read

5 mins

February - April 2026

Epicure Singapore

Epicure Singapore

A Poetic Statement

At Loca Niru, refined 'Contemporary Innovative' cuisine transforms familiar ingredients into an assured, cross-cultural debut.

time to read

3 mins

February - April 2026

Epicure Singapore

Epicure Singapore

Second Act

Chef Louis Han finds his rhythm with Nae:um 2.0, while reflecting a seasoned culinary voice rooted in Korean heritage and informed by global sensibilities.

time to read

4 mins

February - April 2026

Epicure Singapore

Epicure Singapore

The Long Exhale

As Singapore's cocktail scene cools, founder Indra Kantono expands with two new bars anyway — not despite the correction, but because of it.

time to read

4 mins

February - April 2026

Epicure Singapore

Epicure Singapore

Innovation Guided by Discipline

Saki at JW Marriott Hotel Tokyo is the meeting point of Japanese produce and Emmanuel Stroobant's modern, precise culinary language.

time to read

2 mins

February - April 2026

Translate

Share

-
+

Change font size