The Maldives is celebrated for its pristine waters, white-sand beaches and island escapes, but its culinary traditions offer an equally compelling way to discover the destination. At SO/ Maldives, Director of Culinary Chef Nyoman (Ni Nyoman Siti Suandari) brings together nearly three decades of global culinary experience with a deep appreciation for the ingredients, flavours and traditions that define Maldivian cuisine.
Originally from Bali, Chef Nyoman’s relationship with food began at home, where she learnt traditional cooking techniques from her mother. Her culinary career has since taken her across some of the world’s leading hospitality brands. Today, at SO/ Maldives, she draws on this diverse culinary journey to create dining experiences that are contemporary while remaining connected to the destination.
“Food is one of the most powerful ways to connect with a destination’s culture. At SO/ Maldives, we are passionate about showcasing the authentic flavours of the Maldives while creating memorable dining experiences that inspire discovery and delight,” says Chef Nyoman.
At the heart of Maldivian cuisine are simple yet distinctive ingredients, with fresh fish, rice and coconut forming the foundation of many traditional dishes. Centuries of cultural exchange with India, Sri Lanka and the Arab world have further shaped the cuisine, resulting in dishes characterised by fresh seafood, aromatic spices, coconut and vibrant accompaniments.
For Chef Nyoman, one of the most interesting aspects of Maldivian cuisine is its ability to transform humble, locally available ingredients into dishes with depth and character. Garudhiya, a traditional tuna broth served with rice, lime and chilli, is a prime example of this simplicity. Another beloved preparation is Kulhi Boakibaa, a savoury baked fish cake that showcases the importance of tuna in the local diet.
Beyond these staples, Hedhika, a selection of bite-sized savoury and sweet snacks traditionally enjoyed with tea, offers a glimpse into the everyday food culture of the islands. Together, these dishes reflect a culinary heritage shaped by the ocean, tropical produce and generations of homegrown cooking traditions.
With travellers increasingly seeking authentic experiences, Chef Nyoman believes cuisine can play an important role in helping guests understand the destination beyond its postcard-perfect landscapes. At SO/ Maldives, this philosophy extends to the resort’s approach to dining, where local ingredients and culinary traditions are explored through a contemporary lens.
