How Billionaires Vacation in the Maldives!!

0:01 In this video, I'm going to show you how the ultra

0:03 rich vacation in the Moldes here at the Four Seasons.

0:11 Right now, I'm on a private island with about

0:13 100 villas for rent, and it ain't cheap.

0:15 Here, overwater villas can cost over $10,000 a night.

0:19 Today, I want to show you what a day

0:20 of eating like the super rich feels like in the Maldes.

0:24 Okay, I can honestly say I was not expecting this.

0:26 You'll see an overwater villa tour.

0:28 Let's see what's in here.

0:28 I have no idea.

0:31 A sample of the room service menu.

0:33 They're so fancy.

0:34 This isn't even the food yet.

0:35 It's just like driftwood and flowers.

0:37 And the most expensive private dining available here.

0:40 This is a corn dog suited to Bill Gates or one of his friends like Epstein.

0:44 But first, let's take a look at how we got here.

0:53 Welcome back to the mainland.

0:55 Right now I am in Malay about to make my way to the Four Seasons Island.

0:59 Here's how it works.

1:00 Today we went to the normal Malay airport to check in.

1:03 Then they brought us over here to the SE plane airport.

1:06 There are tons of different resorts working out of this resort

1:09 because there's one of two ways to get to the resort itself.

1:12 Either by boat or if the island is too far, we need to take a sea plane.

1:16 A plane is taking off right now.

1:19 Very cool.

1:20 That is going to be a soon.

1:24 At last, we are headed to the Four Seasons Resort.

1:27 Right here, you can see all of the sea planes, which look pretty dang cool.

1:32 Blue ass water.

1:34 All right, here is our plane in all its polkadotted glory.

1:37 Right now, I'm on the smallest plane I've ever been on in my life.

1:40 I am 3 ft away from actually flying the plane.

1:44 And this is the view.

1:53 We have not landed cuz there is no land.

1:56 We're going through a platform and there's a boat.

1:59 From here, we have 2 minutes until we reach dry land.

2:06 We have just arrived.

2:07 It is unbelievably gorgeous.

2:09 Blue has water.

2:11 Good morning and welcome to the breakfast restaurant.

2:14 One thing that's really special about the breakfast here

2:15 is that everything is brought in from the outside.

2:18 And when I say outside, I don't mean mainland Maldes because Malle,

2:21 the most populated island in the Maldes, also is not growing anything.

2:24 And that is one of the reasons this place is so expensive.

2:27 So here we have two main sections.

2:28 This is the hot counter and this is the cold room.

2:31 Beyond that, they also do have a fruit station.

2:34 Right here we have the hot counter.

2:36 This place is full of action.

2:38 First of all, you can make your own noodles here.

2:39 They have egg noodles here and they have rice noodles

2:42 on this side and a broth here that is bubbling away.

2:45 Beyond that they have the essential egg

2:47 station and then right here the flat top.

2:49 Yesterday they were making dosas.

2:50 Today it looks like they are making a tip.

2:52 This is a Indian breakfast food but you could also get French toast,

2:56 you could get crepes, you could get pancakes or you could get waffles.

2:59 All made up by my man right here.

3:02 Hi.

3:02 Good morning.

3:03 From the hot counter, we are headed to the cold room.

3:06 First of all, they have the bakery section including this French word.

3:09 I don't know how to say.

3:10 Here they have sauce.

3:12 Cheese smashed potatoes.

3:14 Huh.

3:15 I may have to try that.

3:16 Something I've not heard of before.

3:17 Here, for people watching their figure, they have yogurt.

3:20 This is the nut section.

3:22 On the first day, I thought this was free alcohol.

3:25 It turns out it's just a bar full of vinegar.

3:29 But why?

3:30 Salad bar, dry cereal for if you're 10 years old.

3:33 right here.

3:33 The reason that they need to have a cold room in the first place,

3:36 we have deli meat plus assorted cheeses, more carbohydrates.

3:41 Right here, this island is my absolute favorite.

3:44 This is where we can find a ton of Chinese

3:45 and Asian food like shumai and other steamed dumpling.

3:49 They have fried bread.

3:50 They have some kind of a fried paste on lemongrass.

3:53 And out of all the foods here, this is the only Maldivian dish I actually see.

3:58 This is a fish curry.

3:59 So, that is the breakfast spread.

4:01 You may notice they have a lot of everything

4:02 from every other country except for this one.

4:05 But today we changed that.

4:06 I requested ahead of time that I get a full Maldivian breakfast.

4:10 What does that even look like?

4:11 I don't know.

4:12 I've never had food from the Maldes.

4:13 I'm about to find out.

4:14 Let's take a look.

4:15 Is this my breakfast?

4:18 Breakfast.

4:18 Okay.

4:18 I can honestly say I was not expecting this.

4:20 The time has come.

4:21 Please.

4:22 Ooh.

4:23 Take a look at that.

4:24 You got to move the light.

4:25 The light.

4:26 Oh, there we go.

4:27 All right, folks.

4:29 Let's get into it.

4:30 It's Maldivian breakfast time and this looks incredible.

4:33 What a spread.

4:34 If I know anything about the Maldives, it's a a bunch of small islands.

4:38 So, there's certain foods you're going to find.

4:40 Certain foods you're not going to find.

4:41 First of all, you're not going to find pork.

4:43 And that's because this is a Muslim country.

4:45 Second, you're not going to find beef cuz where the heck would they raise them?

4:48 So, what are you going to find?

4:49 You're going to find a lot of seafood and coconuts.

4:51 Here we can see that exemplified.

4:53 Let's start in the middle.

4:54 I'm told this is bread that is stuffed with tuna.

4:57 There it is.

4:57 Let's give it a shot.

5:01 M I like it.

5:02 You know what it is?

5:03 It's a fish sloppy joe.

5:05 Not a bad tuna eat.

5:06 You taste some dry tuna flakes, but mostly it's very flavorful.

5:09 Very well spiced.

5:10 Moving on to the next food right here.

5:12 Tuna croettes.

5:13 Croet is just a fried ball with stuff inside.

5:16 And there is that stuff right there.

5:17 It looks like we have other vegetables, turmeric.

5:20 Let's give it a shot.

5:23 M.

5:23 Potato too.

5:24 And also tuna.

5:25 Very nice.

5:25 There's hints of Indian influence, but it doesn't taste quite like Indian food.

5:29 It's something different.

5:30 But speaking of Indian food, this one right here is kind of like a Indian chhat.

5:34 So, it's puffed rice mixed with, can you guess?

5:37 Tuna.

5:38 Let's give it a shot.

5:42 H.

5:42 Very nice.

5:43 A ton of spices and spicy.

5:45 The puffed rice has become a bit soggy.

5:46 It's not so crunchy anymore.

5:48 There is tuna, but I got to say,

5:49 nothing actually tastes very tuna e so far cuz of all the spices inside.

5:54 It tastes also like some tomato.

5:55 Very nice.

5:56 I'm going to try one more.

5:57 I want to end on a protein.

5:58 Right here we have some octopus.

6:00 This is an octopus that looks absolutely caked in spices.

6:06 M.

6:07 Soft, tender.

6:08 The flavor is potent, but not overdone, not overseasoned.

6:11 It's very, very nice.

6:12 So, that is breakfast here at the Four Seasons.

6:14 But today is going to be a jam-packed day.

6:16 From here, we're going to be seeing what an overwater villa looks like.

6:18 From there, we're going to be ordering one of the most

6:20 expensive room service options they have here at this resort.

6:23 And trust me when I say expensive, this place is expensive.

6:26 And finally, we're going to be wrapping up with the most

6:28 expensive private dinner you can get here on this island,

6:30 and that will be at the end of the video.

6:32 But in the meantime, we are headed to the villa.

6:34 When you're on an island like this, and it's finally time to switch off,

6:37 you may find out that turning down the noise isn't so easy.

6:41 Sometimes the problems you've been out running have been waiting for you,

6:44 and the most important conversation you can

6:46 have is with someone trained to listen.

6:48 BetterHelp is our paid partner and they built the whole thing around

6:51 the part most people get stuck on, which is just getting started.

6:54 When you're at a point in life where money is getting tight,

6:56 the worst part isn't the number in the account.

6:58 The worst part is the lowgrade anxiety

7:01 that follows you around from morning to night

7:03 and the voice inside that convinces you

7:05 that if you just worked a little bit harder, you'd finally be able to exhale.

7:09 Listen, therapy won't pay your bills,

7:11 but it loosens the knot beneath that, which when you're trying to build

7:14 something is the difference between running on fuel and running on fumes.

7:18 I thought being anxious about money was what made me work hard.

7:20 But it turns out I was working hard in spite of it.

7:23 And that kind of realization is exactly the sort

7:25 of thing a good therapist helps you get to faster.

7:27 I grew up dirt poor in a trailer house.

7:30 So, when I finally found this job where I could actually make money,

7:32 it was difficult to not work myself nearly to death.

7:35 But through working with my therapist, I was finally able to find some balance.

7:38 Signing up to Better Help only takes a few minutes.

7:41 You answer some questions, they match you with a credential therapist,

7:44 and it all happens online, so you're not adding a commute to your week.

7:47 If the first match doesn't click, you switch at no charge.

7:50 Over 6 million people have used it with a 4.8 out of five on the app store.

7:54 So, get ahead of it.

7:55 Go to betterhelp.com/bfood for 10% off your first

7:58 month or click the link in the description.

8:01 Now, back to the show.

8:03 With breakfast complete, it is time to take a look at the overwater villas.

8:06 That is what separates the Maldes from any other resort around the world.

8:10 The Overwater villa is quite simply a villa that's overwater.

8:14 Along here, you can find a variety of one-bedroom,

8:16 two-bedroom, and threebedroom villas.

8:18 Today, we're going to be showing you a two-bedroom,

8:20 and my gosh, this place is more beautiful than I ever imagined.

8:23 Before entering, take a look down at this blue ass water.

8:28 At night, sometimes you can even see sharks swimming around in there.

8:32 Very cool.

8:33 Let's go inside.

8:35 Whoosh.

8:38 Can't stop the whoosh.

8:39 To end the whoosh, as you enter the villa,

8:42 you head straight into this communal central space between the two bedrooms.

8:47 On this side, you have a large TV.

8:49 Right here, a couch.

8:50 And over here, a desk overlooking the ocean.

8:53 First, I'm going to show you the secondary bedroom,

8:55 and then I want to show you the bigger master bedroom.

8:57 Before we head into the second bedroom, right here, we have a bar.

9:01 There is a ton of booze right here, gin.

9:03 And then you can have stuff like this.

9:07 double wine fridge.

9:08 I can only drink those when my wife is sleeping or not watching.

9:12 Let's see what's in here.

9:13 I have no idea.

9:16 A tall refrigerator.

9:18 How many hotels and resorts do you go

9:19 to when the refrigerator is built for my 2-year-old?

9:22 Look at this thing.

9:23 Oh, ice cream.

9:25 There's ice cream.

9:26 Can I tell you something?

9:27 This is our first time going through this place.

9:29 This is awesome.

9:29 And they have an alarm going off cuz I've kept the fridge open too long.

9:32 Right here, it seems that we have two different coffee makers.

9:34 And then a load of coffee options here.

9:36 Of course, four different types of booze at your disposal.

9:40 Boom.

9:40 Glassear, silverware, tea.

9:42 That's what I do.

9:43 I see bottles like this and I think I want tea.

9:46 Right here, more glassear and snacks.

9:49 And finally, nothing.

9:53 From the barroom, we are headed into the secondary bedroom.

9:56 Right here, we have a simple table.

9:58 Right here, we have a crib.

10:00 And that is if you have a baby like we do, not mandatory.

10:03 Here we have a big king bed.

10:05 And then right here we have a closet.

10:07 Here you can put your suitcase.

10:08 And then right here we have the secondary bathroom.

10:11 But it still has two sinks, one on each side.

10:14 On this side we have the toilet room.

10:15 On this side we have the shower.

10:17 And of course in the middle a bathtub.

10:19 From the secondary bedroom we are going past the bar once

10:22 again past the living room and into the primary residence right here.

10:27 This is also a king bed.

10:29 But here there's a little bit more space and the bathroom is much much bigger.

10:32 Before we get to the bathroom,

10:33 we have this giant closet space here for two people.

10:37 Then this is the actual bathroom right here.

10:39 There's a toilet.

10:40 There's a bday.

10:42 While you're on the throne,

10:43 you can look down through this glass and see fishes below you.

10:48 Now, right here, you could shower inside, which is cute,

10:51 but you could also go here and shower outside.

10:54 Here you can really get down with nature, be completely nude in the sun,

10:58 and get that nice exposure where the sun doesn't typically shine.

11:02 Talk about getting some vitamin D on your D.

11:04 Let's go back inside from the bathroom.

11:06 We're going to head outside into the patio.

11:08 And compared to what you just saw inside, this space is about twice as big.

11:12 Come take a look at this.

11:15 This is kind of a meeting breakfast table.

11:17 Meanwhile, you're getting that epic ocean view.

11:20 Let's take a look down these stairs.

11:21 Right down here, there's an awesome net where

11:23 you can get a great glimpse of the ocean.

11:25 As the sun goes down, you go down.

11:28 Then here we have a staircase that goes straight into the ocean.

11:31 Going back to the top, right here we have a couple of sunbeds.

11:34 And then here we have a long pool.

11:36 This is a fun feature.

11:37 It's just a giant pillow that floats on water.

11:43 Cool.

11:43 In this space right here, we have some cover from the sun during midday.

11:47 Here, another long table where you could eat.

11:49 Or here we have kind of a lounging area with a giant swinging bed right here.

12:01 And then there's this an outdoor loft.

12:04 Let's take a look what's up there.

12:05 Here's what I think happens here.

12:06 This is like a little getaway, an attic, a hideaway,

12:09 a place where kids especially could feel like they have some privacy and they

12:12 could play their board games or look

12:14 at questionable content online without anybody monitoring them.

12:18 Finally, on this side of the dock, we have two more sunbeds.

12:20 We have this giant bed right here, and then a couple of showers.

12:24 Lastly, we have this, a big comfortable net seating area.

12:27 You can look at the sharks beneath you.

12:29 I mean, not right now, but at night, they come out.

12:32 Beware.

12:34 So, that is a two-bedroom overwater villa here in Four Seasons.

12:38 But guys, what is a villa except for a bunch of chairs and some water?

12:41 When I travel, I do it for the food.

12:44 And here they have some worldclass in room dining.

12:47 I'm about to order that now.

12:49 For breakfast, we already tried Maldivian food, but now for lunch,

12:52 I really want to test the kitchen by ordering

12:54 three different types of Asian noodles from all across Asia.

12:57 I want to see if their kitchen can

12:59 reproduce something that tastes like the real thing.

13:01 Let's find out.

13:02 Hello.

13:02 Have you brought food?

13:05 Yes.

13:04 Please come on in.

13:05 It's quite a balancing act.

13:06 They're so fancy.

13:07 This isn't even the food yet.

13:09 It's just like driftwood and flowers.

13:11 Very cool.

13:12 All right, folks.

13:13 Right here we have three different types of Asian noodles.

13:15 And I'm going to try them one by one and see how they compare to the real thing.

13:19 But before we get to the noodles, let's talk about the price.

13:21 First of all, here we have a Vietnamese beef fa $44.

13:25 Here we have a Malaysian noodle, $48.

13:28 Here we have a pat thai, $44.

13:30 Now, that's not the best part.

13:31 Beyond the actual price, they also have a service charge of 10%, which is good.

13:34 You got to take care of the staff.

13:36 But then they have a GST or a tax of 17%.

13:40 That means everything on the menu.

13:41 Multiply that by 27% more and that's actually what you're paying.

13:44 So for these noodles plus two Vietnamese coffees plus all the taxes, $25.

13:52 The first one we're going to be trying today is a pat thai right here.

13:56 It has kind of an egg skirt along with some shrimp along with some sides.

13:59 I'm going to hit it with a little bit of sugar,

14:01 some chili flakes, some of these nuts, and some lime.

14:09 M.

14:10 Citrusy, salty, a little spicy, a little sweet.

14:12 It's got a little bit of everything.

14:13 Beyond that, the noodles are perfectly coated.

14:16 Absolutely packed with flavor,

14:17 and they're still elastic, stretchy, and absolutely delicious.

14:24 Considering we're on an island in the middle of nowhere,

14:26 far from Thailand, that is pretty damn good.

14:29 I'm going to give that a pass, just like my wife gave me after our first date.

14:32 From here, we are moving from Thailand to the country of Malaysia.

14:36 Right here, they have some micro greens.

14:37 Again, thick rice noodles.

14:39 All of this has been walk tossed.

14:41 And then we have some giant prawns on the side.

14:43 Oh, I mean, it looks greasy, heavy, dyed in brown goodness.

14:51 Mhm.

14:52 This is a much more greasy noodle.

14:54 You got some of that walk, big plump shrimp.

14:59 These noodles are fat and wide,

15:01 perfect for soaking up all those sauces and all that flavor.

15:04 This is a pass.

15:06 Finally, we have our last dish right here all the way from Vietnam.

15:10 This is fball.

15:11 Now, if you look deep within the bowl, you will notice the broth is missing,

15:14 and that's because the broth is in here, nice and hot.

15:18 Let's pour that delicious fab broth over those noodles.

15:21 Here, they have healthy big pieces of beef.

15:24 Beyond that, we have the broth and we have the noodles.

15:26 Let's mix it all together and toss it back.

15:34 M.

15:35 Super tasty.

15:36 The beef experience is so different cuz when you're eating it in Vietnam,

15:39 it's like the beef is so thin.

15:40 But here there's big meaty chunks.

15:43 It's quite thick.

15:44 And then there's the broth.

15:45 It tastes fatty, rich, concentrated.

15:47 It tastes like they've made a proper fab broth using pork bones.

15:51 That said, is it a pass or a fail?

15:53 I got to say it's a pass.

15:55 But this is just our in room dining.

15:57 And we still have one more meal remaining.

15:59 The most expensive dining experience you can have on this island.

16:02 A private meal in the middle of the ocean.

16:04 But we're not having any typical three course meal.

16:06 No, today I am challenging the chefs with some unusual culinary requests.

16:10 I'm going to be putting their culinary creativity to the test.

16:13 But first, we have to head into the ocean.

16:15 So, right now, we're making our way to the meeting point.

16:18 And oh my gosh, this looks good.

16:22 There it is right there.

16:24 And it's very small.

16:25 It's only about that big.

16:26 If you look closely, they have a small boat over there.

16:29 And I think that's what's going to be escorting

16:30 us to dining in the middle of the ocean.

16:33 Aoy.

16:35 Hello.

16:40 Now, as we approach,

16:41 I should mentioned that this is a very expensive dining option.

16:45 And I'm going to reveal the price by the end of the meal.

16:48 But first, let's just try to enjoy.

16:50 Not you, me, the person spending all this money.

16:53 Oh, we arrived.

16:54 Wow.

16:55 We've got candles and the table itself.

17:01 So this is the mid ocean dining platform.

17:03 On this side, you see we have the staff.

17:05 What's great is that between every course,

17:07 they go back and forth between land and here to provide fresh new food.

17:11 And that's one of the reasons this is so dang expensive.

17:14 Now, today I have challenged the chefs with three different courses,

17:17 each with their own unique limitations.

17:19 For course one, I've said, "All I want is a plate of corn,

17:22 but make it fancy." It is time to see what the chef has come up with.

17:26 Let's take a look.

17:26 So, right here we have our first course.

17:28 Let's take a look at the description that they just sent me.

17:30 It says corn fritter, corn on the cob, garlic, shallots, chilies, lime leaves,

17:35 rice flour, bread flour, chili sambal gel, lime mayo, maybe corn butter.

17:39 So, this is what I'm going to call a corn nacho.

17:42 It looks fantastic for a first course.

17:44 Oh, interesting.

17:44 Now that I'm holding it, it seems like more of a pancake than a tortilla.

17:48 Let's give it a shot.

17:53 M.

17:53 Wow.

17:53 The texture of the cake is like a thin

17:55 doughy pancake with tons of flavors piled on top.

17:58 The corn very present.

17:59 What I call this a plate of corn.

18:01 Not exactly, but they have definitely utilized corn

18:04 in a couple of different and creative ways.

18:06 We have the whole corn kernels right here,

18:08 but I'm most turned on by this, the baby corn butter.

18:11 Something that I didn't even know existed

18:13 and perhaps did not exist until just now.

18:15 So, this is course one.

18:16 Let's see what they made for course two.

18:19 Right here we have course two.

18:20 Now, for course two, my challenge to the chef was to make a corn dog

18:23 without using a sausage and to make French fries without using potatoes.

18:27 And that's what we have right here.

18:28 What is this exactly?

18:30 Well, these are fried and breaded asparagus.

18:35 Asparagus in French fry form.

18:37 Not bad.

18:37 Meanwhile, right here, instead of using tomato,

18:40 they have made a beetroot ketchup.

18:41 It looks oddly pinkish purple.

18:43 Let's give it a shot.

18:46 Sweet yet earthy.

18:47 I like it.

18:47 Meanwhile, here we have our corn dog.

18:49 This is very creative.

18:50 Here's how they describe it.

18:52 This is a breaded salmon cream cheese macchi.

18:55 Then there's a garlic chili mayo that you see on the side.

18:57 And on top of that, chopped up raw tuna.

18:59 Let's give it a shot.

19:03 M.

19:04 Mhm.

19:05 I love that they could have gone with any type of maki,

19:07 but they went with salmon and cream cheese.

19:09 A little familiar.

19:10 As somebody from Minnesota, this is my kind of sushi.

19:12 But we still have one course remaining.

19:13 Let's get to that.

19:15 Now, with each moment that goes by, this dinner gets more and more romantic.

19:21 And that's because it's about to intersect with a natural disaster.

19:24 Now, I'm told when these chains are completely horizontal,

19:28 that's when we have to leave.

19:29 Right now, the winds are, I don't know,

19:32 only enough to blow away a small child, not a fully grown adult like me.

19:36 Right here, we have our third and final course.

19:38 And my challenge to the chef this time was

19:39 to make something undeniably Maldivian, but to elevate it.

19:43 And that is what he's done here.

19:44 Now, you might be asking yourself, what am I looking at exactly?

19:47 I don't know either, but I'm going to read it to you and we'll both find out.

19:50 On this dish, they have a sweet potato puree.

19:52 They have lime leaf oil, hand caught lobster,

19:55 homegrown land spinach, sweet potato crisps,

19:59 homegrown sea grapes on top of the lobster,

20:01 lobster emulsion sauce, and paprika oil.

20:04 Step one, before eating, pour the emulsion on top.

20:07 Let's do it.

20:09 Oh.

20:15 Uh, I accidentally poured the emulsion on my wife.

20:17 I'm not sure what happened there.

20:18 That's what happened since I was 16.

20:20 Let's try again.

20:22 It's literally coming out sideways.

20:28 Nailed it.

20:28 This is a big cross-section of lobster tail.

20:31 We have that sweet potato puree.

20:32 We want to scoop some of that up.

20:33 We have that lobster emulsion that's splattered all over the place.

20:37 Let's give it a shot.

20:42 M.

20:44 Wow, what a combination of flavors.

20:45 Griny sea crepes.

20:47 The lobster tail obviously the star of the show.

20:49 Perfectly cooked senue, but it's got a nice bite to it.

20:52 My god, that was a tasty bite.

20:56 That's nice.

20:57 Not only is it delicious,

20:58 but if you combine these ingredients with these weather conditions,

21:01 you get kind of a work of art.

21:04 This is not an accident.

21:06 This is a Van Goa Basat.

21:08 So, that is our main course out of three.

21:10 But let's talk about the price for a meal like this.

21:13 It's not cheap.

21:14 Though, it would be cheaper if I ate alone.

21:16 I didn't think about that.

21:18 Okay.

21:18 My wife did not like that idea.

21:20 The price for this meal, this experience,

21:22 and all the food altogether is $400 per person.

21:25 $800 total to eat here in the middle of the ocean,

21:28 just a short swim from the shore.

21:30 But listen, when you're part of the ultra rich like Bill Grace,

21:33 when you're part of the ultra rich like Bill Gates,

21:35 the price is an afterthought.

21:37 And the before thought is, is this going to be yummy?

21:41 And the B4 before thought is, hey,