By Twinkle Aswani, Editorial Division, Integrator Media

There is a reason why travellers continue to connect emotionally with island destinations long after a holiday ends. Perhaps it is the feeling of freedom and tranquil escape, where solitude gently intertwines with one’s own thoughts. Or perhaps it is the destination itself; the stillness, the sanctuary, and the profound sensation of being surrounded by crystal-blue waters, moving to a naturally slower rhythm in ways modern city life can no longer accommodate.

Into The Deep

Beyond their visual beauty and coastal landscapes, island destinations leave a lasting impression because they offer something deeper than scenery. They create sensory experiences that subtly influence pace, behaviour, and perception. In destinations such as the Maldives, there exists a unique relationship between personal wellbeing, ocean environments, and hospitality. Together, they shape journeys that become deeply personal, transforming destinations into immersive experiences that remain present long after the moment has passed.

Beneath the surface of the Maldivian way of life lies a reality seldom brought into focus. The turquoise waters that surround the islands are not simply picturesque backdrops for luxury resorts; they are living ecosystems that support the very foundations of island hospitality. Coral reefs serve as natural infrastructure, shaping the underwater landscape, protecting shorelines, supporting marine biodiversity, and influencing the conditions that define the guest experience.

Across the Maldives, reef ecosystems quietly determine much of what visitors associate with island living. The calmness of sheltered lagoons, the clarity of the water, the abundance of marine life, and even the soothing sounds of shallow waves moving across reef formations are all connected to the health of these underwater environments. Much of what travellers perceive as tranquillity is, in reality, the product of living ecosystems working continuously beneath the surface.

Seeing The Unseen

For hospitality groups such as Sun Siyam, whose portfolio spans some of the Indian Ocean’s most ecologically immersive destinations, the relationship between hospitality and marine ecosystems extends far beyond conventional sustainability narratives. Here, the philosophy reaches beyond architecture and service. It is about understanding that every island experience exists within a broader ecological framework. Coral reefs, lagoons, and shoreline environments are not simply features surrounding a resort; they are integral to the destination itself, influencing its identity, heritage, and long-term resilience.

Each element within the landscape quietly shapes the rhythm of the guest experience, influencing traveller psychology, experiential value, and the wider sense of place. This relationship is increasingly reflected through conservation initiatives that invite guests to become active participants in protecting the environments they have come to enjoy.

At Sun Siyam Olhuveli, the recently introduced Adopt-A-Coral Frame programme allows guests to contribute directly to reef restoration efforts by attaching healthy coral fragments onto specially designed frames before placing them within the resort’s coral garden. Participants receive updates on the growth of their adopted coral, creating a lasting connection to the destination that extends well beyond their stay.

Sun Siyam’s commitment to reef development also extends into more innovative marine projects. At Siyam World, a former Maldivian tuna freighter has been intentionally transformed into Noonu Atoll’s newest shipwreck dive site and future artificial reef. Once used to transport tuna across the Maldivian archipelago, the vessel now begins a second life beneath the ocean surface as a living marine habitat.

Already attracting reef sharks, rays, turtles, schools of jackfish, and countless reef fish species, the wreck demonstrates how carefully managed interventions can create new opportunities for marine biodiversity while enhancing destination experiences. Through Siyam World’s newly launched Wreck to Reef initiative under the Sun Siyam Cares platform, coral fragments are being cultivated directly onto the vessel, gradually transforming the structure into a thriving underwater ecosystem.

The project illustrates a powerful shift in how hospitality can engage with conservation. Rather than simply protecting existing environments, resorts can also contribute to creating new habitats that support marine life, expand reef ecosystems, and strengthen environmental resilience for future generations.

Through programmes such as these, environmental stewardship becomes more than a corporate responsibility. It becomes a shared relationship between traveller and destination, where every coral planted, every reef monitored, and every conservation effort contributes to the long-term health of the ecosystems that support both marine life and island hospitality.

Symphony In Simplicity

Coral reefs play a far greater role than simply supporting the economic infrastructure of island destinations. They form the ecological foundation that sustains marine biodiversity, coastal protection, and the environmental character of the islands themselves. Recognising this, Sun Siyam incorporates marine conservation into a hospitality approach that moves beyond passive observation of nature and towards active engagement.

This reflects a broader evolution within luxury travel. Today’s travellers increasingly seek experiences that offer purpose alongside relaxation. They are drawn not only to beautiful destinations but also to opportunities for meaningful connection. Marine education sessions, guided reef explorations, coral restoration initiatives, and conservation-led experiences provide visitors with a deeper understanding of the ecosystems that sustain island life while fostering a greater appreciation for the natural world.

Luxury island hospitality has traditionally been defined by panoramic ocean views, expansive villas, private pools, architectural grandeur, and world-class dining. While these elements remain important, guest expectations are evolving. Increasingly, travellers are seeking experiences that feel authentic, emotionally enriching, and connected to the destination itself.

It is within this shift that island hospitality takes on a more integrated identity. Across Sun Siyam’s destinations, guests are offered opportunities to reconnect with nature and with themselves, rediscovering a slower pace of life shaped by the rhythms of the ocean. Encounters with reef sharks, manta rays, vibrant coral formations, and thriving marine ecosystems create moments of wonder that cannot be replicated through design alone. For brands such as Sun Siyam, this creates a more layered definition of luxury. One where value is measured not solely by exclusivity or physical space, but by the depth of immersion offered within the surrounding natural environment.

Across Sun Siyam’s island portfolio in the Maldives and Sri Lanka, reef ecosystems function as an underlying environmental framework that directly influences how each resort is experienced and structured. The natural depth of lagoons, coral formations, currents, and tidal patterns subtly shape spatial planning, from the positioning of overwater villas to the placement of dining venues, wellness spaces, and marine activity zones.

Yet these ecosystems are not merely accommodated; they are actively nurtured. Through coral propagation projects, reef restoration programmes, marine education initiatives, and environmental conservation efforts under the Sun Siyam Cares platform, the group continues to invest in the health and resilience of the environments that define its destinations.

The result is a form of island hospitality where ecological preservation, guest experience, and resort operations function as a continuous system. Guests move through environments shaped equally by nature and thoughtful design, experiencing destinations where the reef is not simply part of the view but part of the story itself. In doing so, they become more than spectators of the natural world. They become participants in its future.

Exclusive interview with Maria Jose (MJ) Urmeneta, Bar Manager, Hawkerboi

You’ve done 15+ international takeovers across cities like Milan, Berlin, Singapore, and Marrakech, what’s one ingredient or technique that surprised you in a local bar culture?

One of the things I love the most about travelling is seeing how different cultures approach flavour in drinks. During a takeover in Marrakech, I was amazed by the way local ingredients, such as how preserved lemons and orange blossom were mixed with spices and used with incredible restraint. There was a real emphasis on balance and aromatics, allowing ingredients to express themselves naturally.

In Singapore, I was equally impressed by the level of precision and applied to fermentation and clarification techniques. Bartenders there are constantly pushing boundaries while remaining deeply respectful of local flavours and traditions. Those experiences reminded me that innovation doesn’t always mean adding more complexity. Sometimes it is about refining a process until every element serves a purpose. That’s something I’ve carried into my own work and continue to explore at Hawkerboi.

You’ve worked from Lima to Dubai to some of the world’s best bar scenes, what’s one “bar myth” about global mixology you now completely disagree with?

A common myth is that the most successful bars are always the most technically advanced. Early in my career, I thought that innovation was primarily about equipment, rare ingredients or complex preparations. After working across different countries and bar cultures, I’ve come to realise that is not true.
The best bars in the world succeed because they create genuine connections with people. Technical excellence is important, but guests don’t return because a drink was clarified six times or prepared using the latest piece of equipment. They return because they felt something. Whether it’s a memorable flavour, a conversation with the bartender, or a sense of belonging, hospitality is what transforms a good cocktail into a great experience.

You’re known for ingredient-led creativity, what’s a “weird but works” ingredient pairing you secretly love?
When creating the last hawkerboi menu I was researching about southeast asia ingredients and found Durian was something that people love. I wanted to create something inspired in the Indonesian street food market and found they have a mixed fruit juice called Jus Buah which is made with base of durian mixed with watermelon, pineapple and mango, so I tried to replicate it in a margarita style cocktail, mixed the fruits in between fresh fruits and flavored liqueurs, then milk-punched to soften the strong aroma and flavor of the durian but keep the essence on the taste.

If Hawkerboi’s bar had a personality, how would you describe it in three words, and why?

Bold, playful, and unexpected.

Bold because the flavours are magnetic. We aren’t afraid to use ingredients or take inspiration from different culinary traditions. Every drink is designed to make an impression while remaining balanced and enjoyable.

Playful because experimentation is a huge part of our culture. We take the craft seriously, but we don’t take ourselves too seriously. There’s always an element of fun in the way we approach menu development, presentations, and guest interactions.

Unexpected because we constantly look for ways to surprise people. Whether it’s through ingredients, flavour combinations, or storytelling, we want guests to discover something they didn’t anticipate when they sit down at the bar.

How closely do you collaborate with the kitchen team to ensure food and beverage feel like one unified story?

Collaboration with the kitchen is absolutely essential. Some of the most exciting ideas come from conversations that happen outside formal menu development sessions. We regularly exchange ingredients, discuss flavour profiles, and explore how a dish and a cocktail can complement one another rather than compete for attention.

At Hawkerboi, I see the bar and kitchen as part of the same creative department. If the Chefs are experimenting with a particular ingredient, spice blend, or preparation technique, I want to understand how that could inspire a drink. Likewise, ingredients we develop behind the bar can sometimes spark ideas for the kitchen.

The goal is to create a seamless guest experience where food and drinks feel connected by a common narrative. When that happens, guests may not consciously notice the details, but they feel us throughout their meal. Those are often the experiences that stay with people long after they leave, and that’s something we’re constantly striving to achieve.

As GCC travellers descend to London for the summer season, Novikov Restaurant & Bar is inviting guests to discover one of Mayfair’s most iconic dining destinations.

Located on Berkeley Street in the heart of the capital, Novikov has played a defining role in London’s dining scene for over a decade, bringing together contemporary Italian cuisine, Pan-Asian specialities and a vibrant Lounge & Bar. With dedicated Italian and Asian restaurants, Novikov offers guests the opportunity to explore two distinct culinary concepts in a single setting, each shaped by specialist chefs and premium ingredients. A selection of halal dishes is also available across the menus, reflecting Novikov’s appeal to an international clientele.

This summer, guests can enjoy a range of offerings across the venue, from seasonal lunch menus and Aperitivo Time on the Terrace to live entertainment at Novikov Lounge & Bar and screenings of key FIFA World Cup fixtures. Together, the programme reflects Novikov’s position as a true day-to-night destination, spanning leisurely lunches, aperitivo, live entertainment and late-night cocktails in the heart of Mayfair.

Seasonal Dining & Aperitivo

Whether stopping by for a leisurely lunch or settling in for an afternoon in Mayfair, guests can explore a variety of dining options across Novikov’s Italian and Asian restaurants. Seasonal offerings include the Italian Set Lunch, as well as the popular Hikari and Dim Sum lunch menus. The Italian restaurant celebrates seasonal flavours through dishes such as Risotto with Purple Prawns, Amalfi Lemon & Fresh Basil and Chicken Supreme with Mushroom Sauce & Smoked Aubergine Caviar, while the Asian restaurant offers favourites including Wagyu Tacos, Scallop & Jalapeño Maki and Spicy Prawn Money Bags.

As the day unfolds, Aperitivo Time on the Terrace offers a sophisticated way to ease into the evening, pairing classic Italian serves including Aperol Spritz, Negroni and Bellini with a selection of sharing plates.

Live Entertainment After Dark

As the sun sets, Novikov’s Lounge & Bar comes to life with a dynamic programme of music and nightlife. Resident DJs take over from 9pm until late, while every Tuesday, Novikov Live transforms the space into an intimate stage for exceptional performances spanning blues, funk and soul. Paired with expertly crafted cocktails and a lively after-dark atmosphere, the programme offers guests another reason to linger long after dinner has ended.

World Cup Viewing in Mayfair

Adding to the summer line-up, Novikov will also screen key FIFA World Cup fixtures throughout the tournament. Offering a more relaxed alternative to traditional sports bars, the Lounge & Bar combines match-day viewing with Novikov’s signature hospitality, food and drinks.

For GCC travellers planning a summer in London, Novikov offers a complete day-to-night experience, from leisurely lunches and aperitivo to late-night cocktails, live music and world-class dining in the heart of Mayfair.