The St. Regis Maldives Vommuli Resort is pleased to announce a new and noteworthy addition to their cast of impressive restaurants with the opening of T•Pan. This December, guests can experience the piquant Teppanyaki style of Japanese cuisine at the luxurious culinary hideaway while enjoying its elegant architectural design and breathtaking views of the Indian Ocean. The new restaurant further elevates the five-star property’s food and beverage offerings and marks the debut of its seventh esteemed dining venue.
“We’re inspired by the culture of Japan and excited to introduce this truly inventive and unique concept to our valued guests,” said Vincent Pauchon, general manager of The St. Regis Maldives Vommuli Resort. “The artistic touch of presentations, theatrical performances and the apogee of the art of simplicity are imbued in the gracious art of Teppanyaki - the Japanese meaning of ‘Teppan’ for iron plate and ‘Yaki’ for cooking. This exquisite dining adventure is certain to be a favorite among novice foodies and gastronomes alike.”
Following a lantern-lit journey to the entrance of T•Pan via a hidden jungle pathway that mirrors the narrow streets of Kyoto, guests will relish in the wabi sabi Japanese Celestial Zen philosophy of appreciating beauty of imperfection, revered subtle nuances and a discovery of the senses. Expertly curated Omakase tasting menus with the finest ingredients from the Maldives, Japan and around the globe will be prepared over two Teppan counters that accommodate a maximum of 16 guests at a time. Signature dishes will include shioyaki abalone with nurikuro and kinome, live scallop with uni cream sauce and myoga, Ankimo with Suehiro ponzu and albino caviar, miyazaki pork loin with wild mushroom and ume sauce and hokkaido snow beef striploin with taranome and fresh wasabi. The finest assortment of gins, beers, special tasting flights, whiskies and wines from the muro (cellar), Japanese teas and bespoke Sakes from the world-famous Sake house Dassai will also be available to complement these flavorful bites.
“To eat at The St. Regis Maldives Vommuli Resort is not simply a luxury experience or an entertainment for the senses. It is a way of looking at the world through food that is positive, inclusive and sustainable,” says Sunny Chuang, food & beverage director of The St. Regis Maldives Vommuli Resort. “At T•Pan, we aim to create eco-awareness, cultural insights and local and global food sourcing to create tantalizing experiences. The future of healthy luxury travel needs and wants has arrived.”
The intimate establishment, designed by WOW Architects, draws inspiration from the beach ecosystem, specifically the ghost crab. Like a burrowing crustacean, the exterior shell of the restaurant peeks out from the serene garden jungle at the ledge of the white sand beach. The minimalist charm and simple rough wood finish exemplifies its wabi sabi aesthetic. Additionally, the deep, dark shadows recall the tiny courtyards of Kyoto Machiyas, Japan's traditional wooden townhouses that functioned as both a residence and place of business.
The sliding door entrance, interior walls and ceiling of dark rough cut cypress veneer, are made from YakiSugi, a traditional Japanese method of wood preservation. Each Teppanyaki table is fitted with custom designed Manta Chairs as an ode to the magnificent Manta Ray, while the delicate lace of wire and lights floating on the ceiling are like bioluminescent dinoflagellates, plankton that form the basis of the marine food chain. In the entry hallway, guests can admire the coral-inspired ceramic artwork that celebrates the endangered reefs around the world and a second, knotted hemp seagrass piece that speaks of new life from old, and how these beds are breeding grounds for a multitude of ocean species.
Beginning on December 1st, T•Pan will be open six days a week, Monday through Saturday, for lunch from 12:30pm - 3:30pm (for guests with children 12 and under) and dinner from 7:00pm - 11:00pm (strictly for adults only, teenagers from 13 and above inclusively). The venue offers degustation menus only, with vegetarian and vegan options available.
Source: Sticky Ginger