From Dubai to Maldives

We follow locally-famed executive chef Colin Clague, of the homegrown Anatolian restaurant Rüya Dubai to Coco Bodu Hithi, Maldives, where he recently took up a special guest chef residency. Sharing his experience with us, we learn of culinary delights available to visitors on this magical, isolated island, just 40-minutes from Malé International Airport.

Representing the UAE in the dreamy island paradise of Maldives, chef Colin Clague partnered with Coco Bodu Hithi late last year to host two exclusive tasting menu dinners and a guest masterclass at the resort’s seafood-led, fine dining restaurant Aqua.

During his guest culinary residency, Colin brought a refined taste of Anatolian cuisine to the resort. Rüya’s quest as a brand is to preserve the true DNA of Anatolian food, and Colin’s work ref lects this in each of his dishes, which are prepared according to ancient recipes but presented with a fresh contemporary twist.

Colin’s exclusive 6-course tasting menu saw diners delight in expertly prepared dishes including Levrek – seabass sashimi with mustard, apple, and shaved radish, Yer elmasi corbasi – Jerusalem artichoke soup with smoked eggplant purée, Zeytinyagli ahtapo -marinated grilled octopus, black-eyed beans, and apple vinaigrette, and Firin Sutlaç - traditional Anatolian rice pudding with raspberries, rose ice cream, and more.

Speaking from the opening night of his residency, Colin revealed to us: “It’s brilliant to be here. It’s been a challenge – coming from Dubai where everything is current and upbeat, to an island resort where everything is so much more relaxed – but what a fantastic experience to cook surrounded by clear blue ocean waters. Heading for a dive before hitting the kitchen is a dream set-up. I can’t complain really, can I?”

Initially approached by Coco Bodu Hithi’s communications team, Colin was invited as a guest chef with the purpose of enhancing dining experiences available to guests visiting the island – an initiative outside culinary world is doing.