Kuredu Resort - Sangu Very Much
Like all good things, I’m sad to say the magical Maldivian vacation had to end, and I have been home for a few days now. Earlier today I finally braved my lifelong arch-nemesis, the scale. I knew going into our confrontation today to expect the worst, but I was surprised to find that instead of gaining the ten pounds I felt I added, the reality was more like three. Not sure how that is possible given the handful of chefs catering to my every culinary whim, four meals per day, at Kuredu Resort.
I had never stayed at a resort prior to this trip, so I didn’t really have any expectations about how good the food would be. My companion and I were informed that we were on the all-inclusive plan, plus we were staying at the more exclusive Sangu Water Villa at the far end of the island, so we were free to dine at any of the buffet restaurants on the island and get half-price discounts at the three a la carte restaurants on the resort. We never made it to any of the a la carte restaurants, as we were more than satisfied with the buffet options. While we did try the different buffet restaurants on the island, ultimately we were happiest at Sangu Restaurant.
The buffet restaurants are actually all similar, but there are slight differences. The most obvious is the ambiance - Sangu is adults-only so the vibe is definitely more sophisticated compared to lively Koamas restaurant, which is located near the resort’s main area and also next to the children’s playground. Throughout the buffet restaurants, there is a nightly dinner theme that completely cycles through bi-weekly, as most guests don’t stay for more than two weeks. At Sangu, there was an outdoor grill - I didn’t notice one at the other restaurants though I’m sure they had grilled foods there, too, if not a grilling station. During my stay, I eagerly looked forward to see what was cooked there to fit the theme. The best theme night was “Out of the Blue,” which was seafood, and the chef at the outdoor grill did an amazing job. I ate a ridiculous amount of lobster that night, not to mention some amberjack and the best grilled calamari I’ve ever had. By then, I had already gotten to know to the chefs at Sangu (and they me) so it was almost comical how they kept adding lobster onto my plate because they knew I’d finish it all. This leads to the biggest differentiator for me on the buffet restaurants - service.
As I mentioned, the staff at Sangu really gets to know their guests, which explains the exceptional service we experienced. Guests are assigned a dedicated server for their whole stay. Our dedicated server happened to take vacation leave a few days before our departure, but he was serving us up to an hour prior to his vacation. Even after he left, someone else we were already used to interacting with took over for him. In general, be it the chefs or the wait staff, we felt we got to know everyone at Sangu. They also put up with some of our unique requests (high maintenance confession time)... For instance, during the Indian theme night, they put out proper masala chai. The chef adds sugar to your preferred sweetness level into a silver cup, adds a couple ladles of chai, swishes it all into another silver cup, and then back and forth a few times before serving in a mug for you. Until this trip, I haven’t really been much of a breakfast person - at home a large coffee or chai latte is enough to get me through to lunch. So the morning after Indian night, we asked if they happened to have any masala chai left or if they can make us a cup,but we were informed they don’t keep leftovers and only make masala chai every two weeks for Indian night. One of our chefs heard how much we liked the chai and made us each a cup, and not only for that morning but for every morning for the remainder of our stay. Another example was when my friend picked up a coconut that randomly fell near us and took it to one of the chefs and requested he open it for us. The chef obliged and then gave us an educational lesson on why there was so little water in the coconut (it was an old coconut) and how if we want one that holds more water we should be picking the green ones in the trees (but seriously, don’t climb Kuredu’s trees if you go visit).
So as I just stated above, I’ve never really been much of a breakfast person, but it’s hard to not go to Sangu for breakfast each morning when you get to dine on the beach. In addition, the grill turns into a American pancake/Belgium waffle/French toast bar - and the chef can also make variations such as crepes and Swedish pancake if so desired. What I liked though was seeing if there was a special egg dish. I was perfectly happy with the ubiquitous made-to-order omelets at pretty much every single buffet restaurant in the world, but some mornings there would be a featured egg dish, such as the Sri Lankan Egg Hopper (pictured above). Our chef friends explained to me that Madivian cuisine is heavily influenced by, if not a direct crossover from, India and Sri Lanka. Between the culinary lessons and the gorgeous views, it’s hard not to get excited about breakfast. I will say that O Restaurant and Bar have a great view, too, as they sit above the water so you see nothing but the ocean. I still give the edge to Sangu, however, as I much prefer the full beach view - sand, waves, and all.
Sangu Restaurant is also where the wine cellar is located. So a couple things to note - the Maldives is an Islamic country, so alcohol is illegal. On resorts (Kuredu as well as others), however, alcohol is permitted on the premises. To be a sommelier, you must be able to drink or taste the wines you are purchasing and recommending. As such, the sommelier at Kuredu has been brought in from India and been working there for two years. He is responsible for picking the over one thousand different bottles for the wine cellar, which accommodates all the restaurants, including the a la carte ones. Friday evenings, the sommelier hosts a small group for wine tastings on the Sangu beach. This is not covered in the all-inclusive plan, but it’s a nominal fee of $25 per person for five or six wines. The set up is quite beautiful and the sommelier picks wines based on the group’s preferences. I think for my group, most of us preferred red, so he selected two whites and three reds for us to try. At the end of our tasting, someone piped in a desire for prosecco, which became our sixth. I didn’t care for the whites but one of the cheapest wines we tried, the Pata Negra tempranillo, was one the one I liked most, followed by the Mercurey Premier Cru, which most others seemed to prefer instead. That is what I really enjoy most about wine tasting - meeting others and discussing what we taste and our preferences, as every palette is different.
I have probably already lost all the casual readers by now, but in case anyone is still with me, let me just say I can still ramble on about the food at Kuredu but will wrap up by adding that their desserts were on point. First of all, there are healthy options like a proper fruit cart (next to the grilling station), where a chef would prepare any fruit you select for you. I must say I had the most amazing papayas, dragonfruits, and mangoes there. Most nights at the fruit cart, there was also homemade ice cream. For something more elaborate and indulgent, there is a full on dessert table indoors, usually tied to the nightly theme, and all done quite well. For instance, we had a Sunday Roast, and the chefs baked proper Victorian sponge cakes and Bakewell tarts, among many other options, that would make Paul Hollywood, Mary Berry, and Prue Leith all happy.
As a side note, I did mention four meals per day at the start of this post, and up to now I have really focused only on breakfast and dinner (and the wine tasting), so you might be wondering about the other two meals. Lunch was a lighter version of dinner - just without the fun theme. It was heavier than breakfast and we were usually so full still that we often ended up skipping lunch. Occasionally we would get peckish before dinnertime, so to tie ourselves over we would go to one of the bars. Every afternoon every bar on the island provided sandwiches, cookies or pastries, and tea. There really is no opportunity to go hungry or thirsty at Kuredu. While the location is a paradise, being pampered and indulged by the staff at Kuredu solidifies this. I honestly don’t know how I’ve been able to function these past few days without that team taking care of me like they did all last week. Here’s hoping I can go back again there soon.
Kuredu Resort & Spa, Maldives
Lhaviyani Atoll, Republic of Maldives
Phone: +960 662-0337