HIHsaaKURUN by Chef Mickaël


HIHsaaKURUN by Chef Mickaël


Hih is Dhivehi for 'heart'

Kurun means 'make'

Hihsaakurun means 'share'

Those word were the book guidiline


Let Mickael Farina,chef and enthusiastic photographer, take you on a culinary and visual journey around Kandolhu and onwards, beyond the sparkling islands of the Maldives.

This beautifully-illustrated book showcases the talents of Kandolhu's staff, combined with recipes for our chef's most creative dishes, served during his first year.

From fish curry to sushi, from burgers to chocolate dessert; a comprehensive list of recipes from Kandolhu's kitchen. Some may challenge you, all will inspire you.

Woven into the book is the story of how Kandolhu blossomed from humble beginnings to become the acclaimed five-star luxury retreat it is today, as well as the personal story of the chef at its helm.

Follow Mickael's journey from his grandmother's kitchen to a fine dining restaurant, and how he came to find happiness and professional fulfilment in the middle of the Indian Ocean.


Preview, the Chef storie

  The one dish which turned my view of cooking upside-down was a dish she served up at Christmas, shortly after a trip to Mexico, ‘Poulet au chocolat’ (chocolate chicken). I was probably about 13 years old and couldn’t believe we were going to eat chocolate chicken for dinner instead of a traditional roasted French farm chicken. I’d enjoy eating chocolate on a tea-break, but the idea of eating it with chicken sounded crazy! Everyone else at the table was shocked, too, although I could see a few wry smiles. But knowing my grandmother’s ability in the kitchen, I was prepared to try it. The name for this dish is Chicken Mole (a version combining French techniques with Mexican ingredients, including Mexican dark chocolate and Mexican chili, which covers the traditional French farm-raised chicken.)

We took our first bites. At first there was absolute silence. Nobody spoke a word, and my grandmother just sat there at the table, not eating, waiting for our reaction. We all beamed at her, not even wanting to stop shoveling the delicious flavors into our mouths to congratulate her on her success! She had succeeded in winning over a traditional French family with a Mexican-inspired dish, on Christmas Eve, of all days!

This was the moment that opened my eyes to understanding how important food is, how seriously people take it, how magical it can be, and most importantly, I understood that French cuisine is not the only ‘good’ cuisine in the world. It made me even more eager to start learning culinary art.