Joali Being Partners With Dubai-based Chef Kelvin Cheung For An Exclusive Culinary Residency
Joali Being is set to stage a series of immersive culinary experiences designed to charm foodies and globe trotters alike
Launched in 2021, the wellbeing-cum-art-immersive island resort has swiftly established itself as the Maldives’ destination for elevated relaxation and concious living. Rooted in the four pillars – mind, skin, microbiome, and energy – the resort is surrounded by pristine nature, inviting guests to unwind and disconnect. But what happens when exceptional hospitality meets gastronomic mastery? This season, Joali Being introduces an exclusive partnership with multi-award-winning Chef Kelvin Cheung.
Born in Canada, raised in Chicago, and now based in Dubai, Chef Kelvin’s culinary identity is shaped by multi-cultural influences. Drawing from his Chinese heritage, classical French training, and North American upbringing, his cooking reflects movement, memory, and curiosity – creating an interplay between tradition and reinvention.
Timed to coincide with Chinese New Year, the programme unfolds across the resort’s dining spaces, showcasing his signature creations within Joali Being’s serene island setting. The week begins with two unique five-course dinners, setting the tone for a deeply engaging culinary journey ahead. Highlights include Miyazaki A5 Wagyu tartar with pani puri, local reef fish with burnt nori and moringa, and tiger prawns with house-fermented koji sambal – dishes that marry global flavours and speak to his lived experiences.
The experience extends beyond the table. On February 18, from 18:30 to 21:30, Chef Kelvin hosts an intimate dinner at Yutori – the resort’s overwater Japanese restaurant, where refined craftsmanship meets sweeping Maldivian views. On February 19, from 13:00 to 14:00, young guests are invited to indulge in a hands-on cooking class at the Culinary Learning Centre – a playful session inspired by the chef’s bond with his son. The following day, from 13:00 to 14:30, adults are called to step behind the counter for an experiential master-class exploring the chef’s Third Culture philosophy and cooking techniques. The programme concludes on February 22, from 18:30 to 21:30, at Mojo – the resort’s Mediterranean-inspired dining venue – where guests gather for a convivial finale, celebrating shared moments and their time spent.
For more information, visit joali.com
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