maître d’ - Baan Huraa, Maldives
Written by Nick Walton
Encompassing a passion for freshness in a location like no other, innovative Baan Huraa in the Maldives is sure to thrill wandering foodies.
Meaning a Thai house on a small coral reef in the local Maldivian tongue, Baan Huraa, at Anantara Veli, couldn’t be more of a world away from your average Thai eatery. Perched above the outer reef and inner lagoon, Baan Huraa’s award-winning culinary team brings together the different flavour combinations and unique textures of Thailand’s culinary centres, including such delights as ghoong makham, wok-fried scampi with a tangy tamarind sauce, and zesty yellow kaeng kari curry with fresh grouper.
Marooned across a natural bay from the resort and accessed by boat from Anantara Dhigu, or via starlit walkways from Naladhu, Baan Huraa is intimate and utterly romantic, catering to just 28 guests inside and 20 more on its expansive teak sundecks. Guests can dine under a canopy of stars and the gaze of Thai mythological creatures carved into ten floor-to-ceiling pillars, before reclining on spacious day beds with views directly into the spot-lit lagoon below.
Fans of fresh seafood and Thai cuisine will love the diversity of Baan Huraa, whose chefs bring together the fiery dishes of Thailand’s north (Lanna) and northeast (Issan), and the delicate curries of the south (Pak Tai), making the most of the diverse catch that comes each morning directly from the famed seafood markets in nearby Malé. For the ever forward-thinking Maldivians, fishing in the Maldives – even for the massive tuna species for which the region is best known – can only be done with hand lines or poles. This means that guests at Baan Huraa can enjoy some of the best seafood in the world, safe in the knowledge that they’re helping to promote sustainability in this Indian Ocean paradise.