Nest, Per Aquum Niyama, Maldives

Writer Joyce Yip | December 28, 2015

Treehouses are no longer a place exclusively for children: Per Aquum Niyama in the Maldives launched Nest is an elevated and secluded dining experience in the heart of the banyan tree jungle accessed through a labyrinth of wooden walkways. The restaurant is headed by Chef Jayadi Suwito, who has spent most of his life in the kitchen cooking at luxury properties like One&Only Resorts and the Abu Dhabi Grand Hotel.

Maldivian Yellow Fin Tuna ‘Sambal Matah’

Serves two


Lightly crush all ingredients in step one together in a wooden mortar and pestle. Then remove and lightly squeeze a little of the juice, place in a bowl and set aside.

Meanwhile, remove tuna steak from chiller and leave it at room temperature; lightly season and add a little lime juice. Sear on each side for one minute for rare tuna; leave in for longer if you want the fish to be less raw. Finally, sauté all ingredients from step three in the same pan.

To serve, plate and top with the tuna and sambal.

Garnish with half a grilled kaffir lime and some fried shallots.


Step One

100 grams red big chilli, seeded and thinly sliced

150 grams shallot, peeled and thinly sliced

100 grams lemongrass young middle stem, thinly sliced

50 grams green chili, seeded and thinly sliced

10 grams shrimp paste, grilled to release flavour

20 grams spring onions, finely sliced

50 ml salad oil

2 or 3 pieces small chilli

3 pieces kaffir lime leaves, remove middle and thinly sliced

1 piece kaffir lime juice


Step Two

250 grams Maldivian yellow fin tuna

Step Three

50 grams sugar snap peas

50 grams long beans cut into 3cm strips

10 grams bean sprouts

20 grams julienned chilli

10 grams sliced red shallots

5 grams sliced garlic