Sirru Fen Fushi celebrates Golden Week with Asian-inspired culinary programme
Sirru Fen Fushi – Private Lagoon Resort will place Asian gastronomy at the centre of its Golden Autumn Escape, with a programme of themed dinners, beverage experiences and hands-on culinary workshops running from 25 September to 10 October 2026.
Created around two significant periods in the Chinese calendar — Golden Week and the Mid-Autumn Festival — the programme combines culinary experiences with cultural, wellness and marine activities. For chefs and food and beverage professionals, its dining component provides an example of how resorts can interpret important source-market celebrations through menus, cooking traditions and interactive food experiences.
Among the culinary highlights is The Golden Duck Soirée, introducing a dining experience centred on one of the ingredients closely associated with Chinese celebratory cuisine.
The Moonlight Hot Pot Experience will draw on another important Asian dining tradition. Built around communal cooking and sharing, hot pot places broths, ingredients and condiments at the centre of the table, making the dining process itself part of the experience. Its inclusion also reflects the emphasis on family and togetherness associated with the Mid-Autumn period.
Seafood will feature through the Imperial Seafood Feast, allowing the resort’s culinary team to combine Asian flavour profiles with the seafood that plays a prominent role in Maldives resort gastronomy.
The beverage programme will include a Wine & Sake Dinner, bringing together food pairing with two different beverage traditions. For sommeliers and F&B teams, the format provides scope to explore how sake’s varying levels of acidity, umami, sweetness and aromatic character can interact with dishes alongside conventional wine pairings.
A Lagoon Wine Tasting will further extend the beverage component of the programme, integrating wine appreciation with Sirru Fen Fushi’s destination-led approach to dining.
Hands-on culinary experiences
Golden Autumn Escape will also move beyond restaurant service through Dumpling Making and Sushi Making classes.
The workshops will give guests direct exposure to techniques behind two widely recognised Asian culinary traditions. Dumpling preparation requires attention to dough, filling composition, folding and cooking methods, while sushi places particular emphasis on knife skills, rice preparation, ingredient quality and precision.
For resort culinary teams, interactive classes offer another way to communicate craftsmanship. Rather than presenting guests solely with finished dishes, chefs can demonstrate the techniques and cultural context involved in their preparation.
Pastry and bakery skills will also feature in the family programme through Golden Cookie Art and cupcake decorating, introducing a creative element to the wider food-focused activities.
The culinary calendar forms part of a broader two-week programme that includes Chinese-inspired crafts and Mahjong alongside marine conservation activities and a wellness residency by holistic wellness consultant Dr Hetalkumar Doshi.
General Manager Rudrojit Deb said the programme was designed around the themes of family, gratitude and togetherness associated with Golden Week and the Mid-Autumn Festival.
“Through Golden Autumn Escape, we wanted to create a programme that honours these traditions while showcasing the unique experiences that make Sirru Fen Fushi such a special destination,” he said.
For the Maldives culinary sector, Golden Autumn Escape demonstrates how cultural celebrations can be translated into more considered food and beverage programming. By combining themed dining with hot pot, seafood, sake, wine and practical cooking sessions, Sirru Fen Fushi is using gastronomy not simply as part of the festivities, but as a means of connecting guests with the culinary traditions behind them.
