EACH YEAR, SONEVA KIRI invites specialist chocolatiers from around the world to visit and design SLOW LIFE inspired Easter Eggs.
The past few years have seen visits from Spanish Enric Rovira, and in 2014, British-Italian Fiona Sciolto who has designed chocolates for Prince Charles’ conservation charity Plantlife, Princess Alexandra’s charity CFAB and Christian Dior, will be spotlighted.
In true SLOW LIFE style, she makes the most of ingredients growing around her, seasonality and never uses essences or flavorings. She will be working with Soneva chefs to create a new menu of Koh Kood-foraged chocolate delights as well as a creative Easter egg for gifts to guests.
There will also be jungle and beach Easter egg hunts at both Soneva resorts, and for a myriad of entertainment options such as astronomical cruises at night, chocolate-making lessons, traditionally prepared meals with local dancers and music, desert island picnics, gourmet kitchen classes for junior guests and a traditional Easter Sunday feast for the whole family.
Gastronomy has always been of huge importance to the Soneva Group with the resort cooking focused on providing Michelin star quality food and drink using fresh ingredients, especially ones that have been ethically sourced.
Given the remoteness of both Soneva Fushi in the Maldives and Soneva Kiri in far-flung Southeast Thailand, there is obviously a cost air miles, so to counteract this, the Soneva Group offsets every air mile of any food flown in, with a huge emphasis on serving locally grown produce as much as possible.
Sonu and Eva Shivdasani like to do things differently. Where else could you double up your holiday with learning how to cure meat and make your own cheese, as at Soneva Kiri all through April?
Other culinary events at Soneva Kiri include wining and dining from April 7-11 April with Harlan Estate, a Californian wine producing Bordeaux blends. From May 7-10, Singapore chef Tony Khoo will be visiting chef for a Chinese gala dinner.
For bookings or enquiries, visit www.soneva.com