Conrad Maldives Rangali Island is once again leading the epicurean scene in the Indian Ocean, with a series of new creativities designed to excite and inspire gourmands over the coming months.
This summer guests will be able to enjoy an imaginative new cocktail menu, designed by world renowned mixologist Grant Collins. Award-winning restaurant Ufaa by Jereme Leung will be transformed into a special pop-up event where foodies will be transported back in time for a journey through the flavours of Shanghai’s Belle Époque era.
1930s Shanghai Mystique Pop-Up Event at Ufaa by Jereme Leung
Ufaa by Jereme Leung continues to raise the bar with Chinese celebrity chef Jereme Leung at the helm. This July will see the authentic Chinese restaurant transformed into 1930s Shanghai with the launch of its Shanghai Mystique pop-up event, set against a spectacular backdrop of crystal-clear waters, white sandy beach and swaying palm trees.
For the first time, guests staying at the resort from 16 – 18 July can experience the wonders of Shanghai through the eyes of Suzie Wong, an icon of what 1930s Shanghai and Hong Kong represented. Guests will be transported to the city’s Golden Age with the restaurant resembling The Great Gatsby era adorned with colourful touches from Shanghai, including oriental lanterns, dramatic red lighting, and vintage Chinese advertising and parasols.
Drawing on the key five flavours of salty, spicy, sour, sweet and bitter, guests can feast on an array of dishes including double boiled chicken soup with mushroom, green vegetable and oven baked cod fillet in spicy sauce and Yunnan rose petal ice cream. Jereme will take centre stage during the event allowing guests to mix and mingle with a culinary maestro.
Grant Collins Launches New Innovative Cocktail Menu
Taking inspiration from his childhood memories, the menus feature a playful assortment of cocktails with ingredients sourced from the resort’s organic hydroponic garden. Offering an adult twist on childhood treats, the nostalgic menu includes the likes of orange sherbet mojito, candy floss berry sour and even a dedicated ‘movie nights’ cocktail served in a popcorn cup, made up of popcorn washed vodka and spiced cherry cola.
Adopting the principles of molecular gastronomy, Grant Collins brings an innovative approach to Conrad Maldives by transforming ingredients such as rosemary and basil into sorbet and foams. Orange sherbet and berry cotton candy are too made in house creating scientific theatrical flair in both bars.
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