THE ITINERARY IN DETAIL on January 10 to 13, 2013
First and foremost, Kaufmann Pharma Inc, is our generous
sponsor…without which we’d never experience this extraordinary dream voyage.
Where was our getaway? Nothing but the iridescent Maldives at the Holiday Inn
Resort Kandooma.
In the company’s detailed itinerary, we were informed that
Maldives temperature has its highest at 29 degrees Celsius and the lowest at 25
degrees in January. We were advised to wear and bring beach wear and footwear
like flipflops, hat, and light jackets for the evening arrivals, water
repellant, waterproof bags to keep clothes and things dry, lip balm, sunscreen
and the ubiquitous camera.
On January 11, 2013 we had a full day island tour; fins,
masks and snorkel and life vests were provided. We had breakfast at the resort,
departed for island tour at 11am, barbeque lunch in Group Madhoo Island, an
uninhabited atoll which is 30 minutes away by boat; had a barbecue lunch served
by Holiday Inn chefs and waiters then returned to the resort for dinner. After
dinner, we were free at our own leisure. Baby and I opted to watch the live
band playing at The Lounge with native Maldivians as performers.
On January 12 after breakfast at 10am, we departed for
turtle point snorkeling; returned to the resort for lunch, departed again for
sunset cruise around 5pm then had dinner back at the resort. The sunset cruise
was a fantastic experience. We were served canapés, wine, beer and sodas during
the one and a half hours yacht cruise. For four hours we got to enjoy life on
the sea like mermaids and Neptunes.
On January 13 we had lunch at the resort after which we
checked out to go enjoy the Male City tour. We visited the Parliament house,
Muliaage, which is the former president palace; the Friday mosque, Medhuziyaa
Rai, which is a structure built in remembrance of the person who converted
Maldives into a Muslim country. We also went around their national park called
Sagaru park, Grand Mosque Islamic center, national museum, the Republic
monument, local fish market area, the President’s office and of course the
shopping area for souvenirs.
As usual, I’ve loaded myself up with books on Maldives, a
handmade album made of indigenous materials for my scrapbooking at home to hold
the memories in, and ceramic plates with Maldivian inscriptions and beach
objets’d arts. These are enough to seal the remembrance that we’ve been in
those jewel islands in the Indian Ocean!
THE FOODS IN flamboyant DETAILS!
Never would I trade in this once-in-my-lifetime experience
of my very own dinner under the stars on the beach, our villa, on the tower or
on a private island. It’s a perfect way for BabyClyde and me to end the day as
the sun sets and the night sky turns on. On account of our ultimate dining
experiences, here goes:
Maldivian Beach
BBQ On West Beach
We had starters of seared sea scallops with rocket salad,
barbecue lamb tikka salad with mixed crispy leaves in mango and mint yogurt
dressing. There were marinated olives, coconut bread, plain rolls, cumin
lavoche and grissini sticks with coconut chutney. In abundance we were laid out
a spread of Maldivian lobster with garlic butter, Thai-influenced squid and
green mango salad, crabmeat-apple-fennel coleslaw, prawn satay with peanut
sauce, tiger prawns skewers, peppered tuna steak with warm balsamic of
olive-cherry tomato-and basil confit, selection of vegetable kebabs, baked
potatoes with sour cream, caper butter sauce and lime wedges.
Kandooma Café
For starters we had pepper seared Australian beef carpaccio
served with rocket leaves, shaved parmesan and red wine vinaigrette, salad
“islander” of local cabbage, oak leaf and lollo rosso tossed with candied red
onions, bell peppers, avocado, pistachio, toasted coconut and lime lemon grass
dressing. For main course, we indulged in fresh lobster brushed with herbed
butter, red snapper fillet wrapped in banana leaf, Australian beef tenderloin
fillet served with truffle jus, masala chicken kebabs, baked jacket sweet
potatoes with sour cream and chives, corn on the cob and Mediterranean grilled
vegetables and herb-marinated lamb cutlets with mint chutney. For desserts we
had baked lemon cheese with lime curd, macerated raspberries and fresh fruits
platter.
Breakfast, lunches and dinners at the resort Kandooma Café
are buffet.Their most premium offer and their platinum is the STAY INDULGENT
package that sums up ‘drink everywhere’. We treated ourselves to a wide variety
of selected international drinks, coffee, tea, smoothies, milkshake, mini-bar
and ice cream. We also immersed in their stunning events – “Spirit of
Maldives”, Fishermen’s Market, Dine IN! the Kitchen and the Maldivian Beach
BBQ.
We enjoyed non-motorized water sports and recreation
activities including SUB Stand up paddle board, kayak, catamaran boards, surf
boards and windsurfing. After that, we relaxed with Como Shambhala Massage, a
60-minute indulgent nurturing massage using their signature blended massage oil
to calm the mind and rejuvenate the body at their spa.
Tailor made Trips upon request or combination trips
Holiday Inn Kandooma recreation and water sports staff will
advise the best weather conditions for your activity for maximum enjoyment.
Water sports include catamaran sailing, wind surfing, kayak, water-ski,
surfing, wake-board and fun tube. The night entertainment at the Lounge Bar are
as varied as enjoying DJ and a live band, seaplane slideshow, karaoke evening,
movie night, scuba diving video, turtle point slideshow, crab race, marine
biology talk, and time trivia.
The weekly recreation and water sports activities include
Turtle Point Reef Snorkeling, dolphin cruise, local islands, fish aquarium,
Male seaplane, Catamaran safari, banana boat and fun tube, sunset cruise, and
night fishing. There are intermediate and advanced complimentary snorkeling
trips as well as beginner complimentary snorkeling lessons available daily.
INFO: Holiday Inn Resort Kandooma Maldives, Kandooma Fushi,
South Male Atoll, Republic of Maldives, telephone number +960-664-0511 and fax
number +960-664-0513.
SINGAPORE AIRLINES EXPERIENCE
From Manila to Singapore to Male
and back, this airline never got short on plush meals on board. Their classy
menu says, “as you settle back to enjoy your flight, we are pleased to offer
World Gourmet Cuisine, a sumptuous selection of dishes created under the
guidance of our own chefs. Using fine quality produce, the menu features
authentic Asian flavors derived from traditional recipes, as well as western
cuisine with an inspired, modern touch. To further delight the palate,
complement your meal with a choice of fine red or white wines carefully
selected by our esteemed wine consultants.”
I could imagine a sommelier
speaking in front with his tossed kiss-in-the-air as he declares “Bon appétit!”
We started the pleasure from Manila to Singapore with an appetizer of potato
and tuna salad, main courses of roasted pork with chicken flavored rice or beef
with red wine and rosemary jus and vegetables and pasta. Dessert was mango
cream cake. Dreamy light meal!
From Singapore to Male the
appetizer was marinated seafood in cocktail sauce and a main course of Chinese
braised beef with daikon, carrots and wheat noodle or ayam masak merah, a Malay-style braised chicken in red chili with
mixed vegetables and steamed rice. Sides were cheese and crackers and ice
cream. Delectable dinner!
From Male to Singapore, we had Yum woon sen kup kung for appetizer;
it’s Thai-style shrimp with glass noodle salad. Stuffing us with the main
course are either braised beef in mustard sauce with roasted seasonal
vegetables and mashed potatoes or stir fried chicken with ginger and spring
onion, Chinese vegetable and steamed rice. Dessert is chocolate cream cake.
Wistful supper!
Finally from Singapore back to
Manila, we had fruit appetizer and wholesome beginnings of stir fried chicken
with capsicums in oyster sauce, Chinese greens and carrots, steamed rice or
waffle with maple syrup, grilled tomato, chicken sausage and scrambled eggs.
Dessert is strawberry cream mousse. Luscious brunch!
Notice that the sumptuous on
board meals are always changed during the whole course of our flights to and
fro. The only omnipresent were rolls and butter or fruit preserves with either
coffee or tea for sides. Isn’t this a great dining experience as you fly!
Talk about beverages, this
airline is lavish as well. Without extra cost you could ask for aperitifs like
Campari or Dry Vermouth, spirits like cognac, whiskey, gin or vodka, liqueurs
like Cointreau, Bailey’s or Kahlua, red wines like Cabernet and white wines
like Chardonnay, international selections of beer like Heineken or Tsingtsai
and stout, cocktails like their signature Singapore sling, Screwdriver or
Bloody Mary as well as non-alcoholic mixes like fruit spritzer and orange
cooler. Unfortunately I could only subsist on the last two non-alcoholic mixes
or any fruit juices of orange, pineapple, apple or tomato; of coffees and teas;
and sodas, bitter lemon or ginger ale. I won’t dare trigger allergic reactions
lest my holiday would be ruined.
I said it in the first line; I’d
say it again…never would I trade in this once-in-my-lifetime Maldives
experience! My heart is filled with gratitude…
