Hubby talked about the appetiser of our first dining experience at Loama Resort Maldives at Maamigili for the entirety of our stay. If there weren’t numerous other restaurants we wanted to try at the resort, he could have put a strong case forward for returning nightly.
The dish that took his fancy, Prawn Tempura, featured freshly caught pieces of calamari and reef fish alongside the namesake. A light puffy casing, crisply fried forming air bubbles around the surface, kept the juicy sea creatures moist and fresh. The brittle coat, cooked impeccably left not a single drop of oil on our plates. Even myself, who shies away from anything deep-fried, had to concur that this was a dish worth a reorder.
At first thought, finding excellent sushi in the middle of the tropics seemed unlikely. Upon a second visit to the idea however, it makes perfect sense – fish caught in pristine waters mere hours before serving is the prime ingredient. Loosely packed rice allowed the texture of the grain to be showcased in these rolls, at the same time highlighting the freshness of the fish. Fresh crabmeat (not the prefabricated kind that is often found in this dish), finely sliced cucumber and a thin wedge of avocado completed the Sushi California Roll.
The main course, Reef Fish Teriyaki, again proved the location by the sea aces it when it comes to fresh seafood provisions. Two generous fillets of reef fish lounge a top one another. A thick brush stroke of amber miso sauce links the fish to a tangle of greens and a rainbow of grilled veggies sets off the palette. Before I’d concluded my analysis hubby had already declared it, “Divine, so good and the dish of the day!” I guess with that, there’s nothing much left for me to say.
“Chef’s special dessert” was the only clue given to what ended the set menu. An unexpected plate of prettiness offered a trio of sweets aside a creamy ball of pandan ice cream: green tea mascarpone layer cake; a moist walnut chocolate brownie and an excellent vanilla crème brûlée with raspberries.
The open walled pavilion of Mezyu provided protection from the elements (a light shower sprinkled during our meal) while still allowing us to lap up the natural surrounds. The island’s sandy surface is the floor, and the walls are made of tropical bush and coconut palms. No sound system was needed as the ocean supplies its own hypnotic rhythm. Quality food, friendly service and a table set in nature verified a positive first meal at Loama Resort Maldives at Maamigili.
Reasons to visit: expertly prepared Japanese dishes; fresh fish; excellent desserts.