READING: Burnt Ends Opens First Outpost At The Waldorf Astoria Maldives Ithaafushi
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IT SOUNDS LIKE A STRETCH, but the sun-soaked shorelines of the Maldivian atolls just became even more enticing with the Waldorf Astoria Maldives Ithaafushi.

This newly-opened brilliant jewel is set among some of the world’s most stunning islands. As your seaplane prepares to skip over brilliant turquoise waters, you’re greeted with 122 luxuriously appointed villas gleaming in the sun, with panoramic views of the Indian Ocean and sexy, private enclaves.

Located just 30-minutes from Malé International Airport via the resort’s private yacht, each reef, beach, and overwater villa on the property will open onto an indoor and outdoor deck featuring a swinging daybed, dining gazebo, an infinity pool, in-water lounge and an outdoor shower.

Local Lobster @ The Ledge
Grilled lobster with an aioli made from the savoury head juices, at The Ledge.
Dave Pynt, chef-founder of Burnt Ends
Dave Pynt, chef-founder of Burnt Ends.
The Ledge King Crab and Grissini
King Crab Legs in Brown Butter (L), and Grissini (R), from The Ledge

Cooking With Fire

This ethereal paradise is also the location for one-Michelin-starred Burnt Ends’ first overseas outpost, The Ledge by Dave Pynt.

Pynt says, “We’re basically a little barbeque restaurant, and we only burn wood. We’re importing Jarrah wood into the Maldives. We cook at an average of 700-800 degree Celsius, and it’s a really beautiful heat that allows us to do what we do. It’s exciting to transplant that into the Maldives.”

The Australian chef — who steered Burnt Ends onto San Pellegrino Asia’s 50 Best Restaurants List this year — is known for his style of precision, open-flame cooking. He will be assisted by Singaporean chef Deborah Yeo at his Maldives outfit. Yeo has been working with Pynt for the last four years.

The Ledge is framed as an invigorating, 56-seater poolside affair focused on locally and sustainably sourced seafood. Casual in tone yet elevated in its culinary offerings, it’s a proper, professionally-managed barbeque in the middle of paradise.

Food For Thought

Imagine slinking out of the water and sitting down to steak frites or King Crab legs bathed in brown butter, or a beautiful brioche bun stuffed with freshly grilled lobster and an aioli made with the savoury head juices. Aiding the festivities would be Pynt’s signature, custom-built, four-ton dual-cavity oven and elevation grills.

The special ovens — larger than the one in Burnt Ends — are also made for grilling whole fish or tomahawk steaks. The restaurant is one of 11 dining concepts available to guests at the resort.

There’s the treetop dining concept of Terra, which features staggering views of the ocean. Exceptional food and wine pairings await at The Rock, which appears like a restaurant chiselled out of giant boulder. Yasmeen boasts authentic Middle Eastern fare of flatbreads and mezzes, while Glow offers garden-to-table cuisine.

For details and reservations at The Ledge by Dave Pynt, click on waldorfastoriamaldives.com

Terra @ Maldives Ithaafushi
Terra @ Maldives Ithaafushi
One Bedroom Overwater Villa @ Maldives Ithaafushi
One Bedroom Overwater Villa @ Maldives Ithaafushi