February 2013

SAMUI

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Double Delight This month Samui celebrates both the Chinese New Year and St. Valentine’s Day.

Don’t be alarmed. Nobody’s trying to kill you! When you hear loud explosions going off as dawn rises on the 10th of February, it’s not the start of World War III. It’s merely the (relatively) large Chinese contingent of the local Samui population heralding in their New Year – The Year of the Snake.

Firecrackers, lion dancing and lots and lots of Chinese food make it an exciting festive occasion not to be missed – and with all the noise and commotion going on, it would be hard to!

But should you miss out on one or the other or even both occasions, not to worry. Every day on Samui is a special day on which to find either exciting eateries offering all-singing all-dancing cabaret shows with fabulous buffets, or intimate romantic restaurants providing world class gourmet cuisine in outstanding locations.

Bon appétit.

And then on the 14th we have St. Valentine’s Day. A much quieter event but certainly not less passionate, it, too, seems to revolve around food these days as couples head for romantic restaurants in which to share an intimate meal. And on Samui there’s certainly no lack of beautiful places in all price ranges where the candles will be illuminating loved ones across some of the finest food you’ll ever taste. Just make sure to reserve a table in advance, as everybody wants that ‘special’ Valentine’s set-up on the beach or in the prime location.

Steve Taylor

Editorial Director

Romantic Dining at Chaweng Beach

www.siamwininganddining.com

1st _ 28th FEBRUARY 2013

Sareeraya Villas & Suites Call + 66 (0) 77 914 333 www.sareeraya.com

SAMUI

Graeme Malley Editor

Angkanang Somwang (Peung) Graphic Designer

Ugrit Komlue (Grit) Photographer

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Rob De Wet Feature Writer

Rosanne Turner Feature Writer

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Steve Taylor Editorial Director

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Siam Map Company Ltd. 52/6, Samui Ring Road, Moo 3, Bo Phut, Samui, 84320 Thailand Tel: (66) 0 7742 2201 Fax: (66) 0 7741 3523 email: info@siammap.com www.siammap.com All rights reserved. Reproduction or use of editorial or pictorial content in any manner is prohibited without written permission from Siam Map Company Ltd. Whilst every precaution has been taken in the preparation of this publication, Siam Map Company Ltd. assumes no responsibility for errors or omissions. Neither is any liability assumed for damages resulting from the use of the information contained herein. c Siam Map Company Ltd. 2013

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Koh Samui, a tropical island paradise. And that means fluffy clouds, palm-fringed beaches and all the sun you could dream of. But it also means seafood, with the freshest of the morning’s catch on a hundred menus every day. There are all the usual suspects. Forget the fish – that’s almost boring when prawns and crabs are ten-a-penny!

And the giant king prawns are a good bet, too.

Lobsters? Well, they’ll be fresh, but they won’t have just come off the boat because there aren’t any around these parts, and they have to be brought over from Phuket. At which point things get a bit grey. Because, when it comes to oysters, scallops and clams, if you’re eating them on Samui then there’s a good chance they’re not caught locally.

One of the problems is that, with the sharp rise in Thai tourism over the last two decades, plus the blossoming export market, the seas around Thailand have been steadily over-fished.

Dollar-earning seafood has been pulled out of the sea far faster than it can reproduce, exploited by destructive trawling and bottom-dragging methods. In fact giant clams are now endangered

the world over. Prawns and oysters are comparatively easy to cultivate and farm, but clams require more loving care, taking the best part of three years before they are large enough for the table. When you realise that you have to double this period for a lobster, then you’ll understand why 90% of the marine farms in Thailand focus on prawns – you can begin harvesting them in around six months.

However it’s not the giant variety of clams that tends to end up on the table – in fact it’s rare to come across them larger than about 6cm in diameter. There are over 2000 different kinds of clams, but only two main groups, soft-shelled and hard-shelled. This seems fairly straightforward, but soft-shelled doesn’t mean soft in the sense of yielding to the touch, like it does with a soft-shelled crab. Rather, it refers to clams with shells that are thinner, more brittle and more easily broken. These are often referred to as ‘freshwater’ clams, as they are found in areas of low salinity, such as muddy tidal flats or estuaries.

But true freshwater clams are found in streams and lakes (close to the outlet or inlet source, as

they need a flow of water to survive). And that’s another reason why Thailand doesn’t farm them commercially; there are few rivers or lakes here.

Like most seafood, clams are really-good-for-you.

They are a storehouse for many of the essential nutrients required by the body, especially phosphorus, potassium, protein, vitamin A and iron. In addition, they’re low, low, low in fat (virtually zero) thus making them ideal for anyone who’s in any way health conscious. With only two grams of fat (and little more than 100 calories per 100 gms) eating clams is a great way to both satisfy your hunger and boost energy. And this fat is the omega-3 family of fatty acids; the beneficial kind of fat which our body needs. And even though clams contain cholesterol, the amount is too minute to matter.

There are a few additional benefits, too. The trace chromium they contain is essential for regulation of your blood-cholesterol levels, which can help protect the health of your heart. Getting plenty of chromium will also help you boost your metabolism and convert body fat into muscle.

Clams also supply some potassium and magnesium, two nutrients important for muscle and heart health. And a liberal serving of clams provides zinc and copper, which are also beneficial for your skin.

Unlike oysters, clams shouldn’t be eaten raw.

Although you’re not supposed to actually chew oysters (rather you allow them to slip down your throat), if you defer to a moment’s mastication you’ll find them unpleasantly slick and rubbery.

Well, most clams are rubbery too, at least to the extent that you’d expect squid to be. But then again, much of this depends on the sort of clams they are and the way that they’re cooked. There’s a difference in flavour and texture between the sea clams and their freshwater cousins. Some gourmets consider freshwater clams to be less robust. And certainly they have a less tangy taste, not having had to endure a lifetime of sitting in the sea. But this mellow flavour usually accompanies a less robust texture, too – meaning they’re not so chewy!

One Samui chef who has researched and

Discover authentic

Indian Cuisine Samui Noori India Restaurant - Chaweng Centerr Chaweng Beach Road, opp. Chaweng Buri Noori India Restaurant - Chaweng South at Chaweng Cove Resort outh Noori India Cooking Center - Chaweng South ort Soi Colibri, opp. Centara Grand Beach Resort For reservations (English) - 0 867 407 873 or 0 7741 3108 For reservations (Thai) - 0 813 960 283 E-mail: nooriindia_samui@yahoo.com www.nooriindiasamui.com

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Let’s Get Clammy!

Clams – king of seafood and food of kings.

explored this subject is Stephen Dion. He was previously the personal chef to His Majesty the King of Jordan. At his restaurant, H Bistro at Hansar Samui (in Fisherman’s Village), he’s recently introduced into his five-star gourmet menu live, imported razor clams from a freshwater lake in Scotland. They’re huge – around 11 centimetres each. They contain little in the way of initial sand or debris, are carefully slow-cooked to retain their natural flavour, and presented with a risotto topped with butter and saffron. And that’s the way to prepare clams that are ready for royalty.

Or you could go about it the more traditional way and knock out a chowder! This is basically clam stew, but traditionally thickened with crumbled-up ship’s biscuit. The origins stem back to the 17th century, in the fishing villages of Brittany and Cornwall, when this was a poor man’s dish, constantly over the fire and added-to each day. It emigrated south when America was being colonised, and eventually took root along the north-eastern coast and the heavily French-biased region of Louisiana. Today it’s

become more refined, with the addition of a variety of fresh vegetables and herbs; cream and saltines replacing the old dry biscuits. Head for the New England coast, or down to New Orleans, where it’s more-usually fish-based and called ‘gumbo’.

Or don’t! Seeing that you’re here on Samui, make the most of it. We’re smothered in seafood, after all. And whether you feast on fish, sup on scallops or plough into prawns, this island is a healthy haven. But, if it’s clams you’re after, you might have to scout around. They’re harder to find – especially if you fancy them fit for a king!

Rob De Wet

Romantic views, soothing sounds and classic Italian fare with a modern approach combine to please the most discerning diner.

Olivio - a must for visitors and locals alike.

Olivio ~ beachfront at Baan Haad Ngam Boutique Resort Chaweng Beach.

Free round trip transfer from Chaweng, Bophut, Choeng Mon, Mae Nam. For reservation please call 0 7723 1500 www.siamwininganddining.com

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Edition Addition

SA SAMUI DINING GUIDE D RE RECOMMENDED RRESTAURANTS E

Samui Dining Guide is a compilation of reviews of the island's most highly-recommended fine-dining restaurants, and is available free-of-charge at all the finest hotels, restaurants and spas. It can also be found at Bangkok Airways' departure lounge in Bangkok Airport.

9Gems G Asian Fusion Cuisine Absolutely stunning hilltop restaurant that’s one of Samui’s top few. Unbeatable views across Chaweng Bay paired with world-class fusion cuisine in the island’s most stylish contemporary setting.

9Gems is open from 4:00 pm until 12:00 am Mon-Thurs and 4:00 pm until 2:00 am Fri-Sun (kitchen closes 11:00 pm).

For reservations and further information, telephone 0 7725 6125.

Chaweng

Ad Hoc Beach Café Italian & Mediterranean Cuisine A charming beach restaurant set on expansive decking with panoramic views, serving quality cuisine. It’s a great stopping off spot for lunch, too.

For reservations and further information, telephone 0 7742 5380.

Bophut, between Fisherman’s Village and Big Buddha

Banyan Tree Samui’s superb Thai restaurant – Saffron – is now being recommended in Samui Dining Guide.

Only the best will do. The latest addition to the Spring 2013 edition of Samui Dining Guide is the stunning Thai restaurant – Saffron. Here’s what the Guide has to say about it:

floodlit waves below and the residents’ villas dotted around the hillsides, there’s plenty to take the eye and make the scene so much more interesting than just looking straight out to an empty ocean.

Contemporary Thai Fine Dining at Saffron

So now to Saffron! And the stunning 30-seat restaurant building itself is a subtle blend of traditional Thai décor, including various interesting artefacts here and there, highly polished wooden flooring, and a splendid wall of hundreds of wooden drawers (with several open at random) reminiscent of old Oriental spice stores, and thoroughly modern, with floor-to-ceiling glass windows and air-conditioned comfort. Yes, Saffron really does put the ‘class’ in ‘classic’!

The power of words. Isn’t it amazing how some can immediately conjure up not just a picture but a feeling too? Take ‘saffron’ and ‘banyan tree’, for example. For centuries, these words have been evocative of the mysterious Far East and its Oriental wonders. Over recent years, however, they’ve taken on an additional meaning since the famous five-star hotel group, Banyan Tree, launched its renowned Saffron Thai restaurants in each of its resorts.

And the good news is that Samui now has its very own Banyan Tree resort with a very special Saffron restaurant. But this Saffron is like no other, as I shall explain.

Finding Banyan Tree Samui is easy, as it’s only 10 minutes away from Chaweng and less than five minutes from the main part of Lamai Beach.

Just take the turning 100 metres after the IT Complex (as you’re coming on the ring-road from Chaweng) and the entrance is another 500 metres or so further along on the left (it’s well sign-posted, so you won’t miss it).

Amala Restaurant Vegetarian Cuisine In an exceptional location at the western end of Big Buddha Beach, Amala Restaurant serves vegetarian cuisine ‘fine-dining’ style. If you‘ve never gone ‘meat-less’ before, this is the place to start a whole new culinary adventure.

The restaurant is open from 7:00 am, with the kitchen closing at 9:45 pm.

For reservations and further information, telephone 0 7724 6362.

Bangrak

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From here the adventure begins, as you’re taken aboard an electric buggy which glides you along paths meandering through the resort’s magnificent tropical gardens on an ever-upwards journey. Which means that when you disembark high up at Saffron, you’re met by a most breathtaking view of Banyan Tree’s entire private cove (it’s recommended to come for cocktails around 6:00 pm so that you can fully appreciate the scene in daylight).

With the resort’s breakfast and lunch International cuisine restaurant, ‘The Edge’, on a level with Saffron but far away over the other side of the cove, the appropriately-named ‘Sands’ beach grill restaurant way down by the

There are too many recommendable main course dishes to list them all, but here’s a couple anyway. First we have the Phad Tom Yum Haeng Goong – stir fried king prawns, galangal, lemongrass and tom yum paste, and secondly, there’s the ‘perfect’ Gaeng Som Pla – tamarind curry broth, grilled sea bass, palm heart and papaya, accompanied by fried salty fish and crisp morning glory.

And you can stay completely with Thai cuisine when you have your dessert by going for the classic Thub Thim Krob – crispy red water chestnut in jasmine flavoured syrup with coconut ice-cream, or you can go for an Asian version of a Western dish, Sangkhaya, a coconut crème brûlée with ginger syrup.

Although being inside the restaurant makes for a great dining experience (there are also three immaculate private rooms below which cater for groups of 10-14), having a table under the stars (weather permitting) along the expansive lantern-lit terrace is an exceptional one (so reservations of them are essential). And being high up means that there’s always a cooling sea breeze to make the tropical night air more manageable.

So, what with its idyllic location, intimate seating, unrivalled Thai cuisine, a complete wine and drinks list, and exceptionally friendly and professional service, Saffron offers a remarkable Thai fine-dining experience and comes highly recommended.

The main reason we go to restaurants is to eat.

And even if Saffron wasn’t as extra-special as it is, it would be worth going there for the food alone. Thai cuisine doesn’t come better than what you get at Saffron – it’s as simple as that!

Steve Taylor

And here are some recommendations from each course. Starting with appetisers, there’s the Khong Wang Ruam – a selection of freshly prepared appetisers for two, including crisp rice noodle wrapped prawn, grilled tender beef satay wrapped in pandan leaf and a banana blossom prawn salad. Then there’s the Goong Sarong Beua Thod – crisp rice noodle wrapped prawn, fried pepper leaf and sweet mango chili sauce, and the Larb Tuna – spicy yellow fin tuna tartar, crisp cracker, string bean and cucumber salad.

And don’t miss trying the delicious Gaeng Jeud Gai Maprao On – young coconut in clear chicken broth, shitake mushrooms and Thai basil.

Yes, there really is a power of words – and they don’t come more powerful than Saffron and Banyan Tree.

Editor – Samui Dining Guide

Saffron is open from 6:00 pm with the kitchen closing at 10:30 pm.

For reservations and further information, telephone 0 7791 5333.

We talk to Khun Chutima Chitpitak at The Library.

Why Here?

Did you know there’s a library in Chaweng? No? Well there certainly is. But now I suppose you’re thinking that you’re here on holiday – what’s the point of going to a library? In any case, you’ve brought a couple of books along with you, plus you’ve got your iPad, so you don’t need to bother with a library. Well, you’re right. But you’re also very wrong!

It’s probably true that you’ve no need of a library – but this is The Library. It’s not about checking books in and out; although in actual fact they also happen to have an extremely well-stocked library on-site too. This library is one of Chaweng’s most prestigious boutique resorts. It was possibly the first up-market resort to adopt what’s now know as the ‘minimalist’ style. And, to go with this, their designers ladled-on lashings of artistic flair and style, too.

The whole concept is about understatement twinned with quality. And some of the elements are quietly dramatic whereas others are pleasantly whimsical, such as the Alice-in-Wonderland chairs in the glass cube of reception, which have backrests that are higher than your head. Or the concealed drawers in their restaurant, The Page, which, until you discover their contents, keep you wondering when someone’s going to bring your cutlery!

The Page itself is one of the best restaurants around. And to complement this, right up on the street outside, on Chaweng Beach Road, there’s the dramatic Drink Gallery restaurant and meet-greet bar; another giant glass cube, but this time with a lavishly-long wooden deck outside, laid-out with a variety of loungers, sofas, chairs and tables, and a night-time DJ to keep things mellow.

Obviously all of these things don’t organise and manage themselves. The general manager here is Khun Chutima Chitpitak – more usually known by her nickname of Khun Noi. She’s a relaxed and humorous person; acute, intelligent and unassuming, and the product of a cosmopolitan outlook and education.

Khun Noi was born in Bangkok, one of a family of four children, and with a father who was a government minister. “My father’s duties meant that he travelled around The Kingdom a lot,” she told me, “and so when we were on school vacation we all got to see quite a lot of the country. I grew up leaning towards the arts, and, like most girls, had vague dreams of becoming a singer, or a performer of some sort. When the time came to leave school, I was able to realise this to some extent by being accepted at California Polytechnic State University – more usually just called Cal Poly. I began a first-degree course in the arts, studying art and music. But when I had to make realistic decisions, I knew that an arts degree wouldn’t really carry a lot of weight, so I switched to major in hotel management.”

After graduating, Khun Noi returned to Bangkok and secured her first post, working with the Hilton chain as a management trainee. And this meant that, over the course of a year, she gained a firm grounding by working in every department of a busy international hotel. She then moved to the Peninsula Bangkok Hotel, securing a position in their sales and marketing team. This was to prove formative, as she quickly realised that the overall awareness gained by such an environment would prove to be valuable. And after a year she embarked on a master’s degree in sales and marketing, working

SAMUI DINING GUIDE E RECOMMENDED RESTAURANTS

full time, whilst also studying evenings and weekends at Bangkok’s Tamasart University.

And, just to put the icing on the cake, after graduation she extended her experience by working away from the hospitality industry for two years.

Khun Noi is an accomplished and creative person who, from an early age, had already acquired a love of sea, sand and sun – undoubtedly reinforced by her time in California! And when the opportunity arose to come to Samui, she jumped at it. “I knew the island already,” she explained. “I’d taken several holiday breaks there. And when one day I was lunching with a friend, and he mentioned that a very stylish Samui resort might be on the look-out for a manager, I was more than interested.”

And so it was that Khun Noi began her appointment as general manager of The Library, in October 2011. This particular resort is unusual: it was originally a beach restaurant, back in the late ’70s, which then began to add little wooden huts for accommodation. It was taken over by one of the owner’s sons, Khun Pang, six or seven years ago, and he is the one whose vision turned it into what it is today.

Khun Noi and Khun Pang immediately related to each other, and thus she quickly became integrated into the ‘Library team’.

“Happiness is not complicated,” she grinned at me, quoting the motto of The Library. “I wake up each day, look out of my window and see the beach and the sea. I don’t have to grab breakfast and rush out into the exhaust fumes any more, then spend an hour travelling to work. I have a bicycle now, not a car. I live on site and stay here each day until I’m not needed any more – now and then that’s 6:00 pm, sometimes it’s around midnight, often later. The lifestyle is wonderful, it stimulates my creativity, and maybe even makes me nicer to live with!”

“Overall, here at The Library, there are five basic experiences that I’ve helped to create.

‘Breakfast Culture’ – how do you like the idea of breakfast in bed on the beach?! Then there’s our ‘Tea by the Sea’. And, of course, the unparalleled ‘Wagu M9+’ experience at The Page. Then we introduced the cooking class and the romantic dining on the beach – and don’t forget the ‘101 Cocktails’. And all of it in one of the most serene and peaceful surroundings you can imagine. I’m fortunate to be here. I’m happy. And I just can’t see myself moving on – I’ve always done things for the love of them and not because of a career plan.”

And that’s how it’s come to be that destiny has placed Khun Noi at The Library, hidden behind Drink Gallery, right in the middle of Chaweng, just a little way down the road from the landmark of McDonald’s. Drink Gallery is open until late-late. So if you don’t catch her in The Page, then maybe you can drop in and say hi out front on the deck one night? She’s always happy to greet somebody new!

Rob De Wet For reservations or further information, telephone 07742 2767-8. www.thelibrary.co.th

Au Café des Arts French, International & Thai Cuisine Chaweng’s finest beachside French restaurant.

Relaxed atmosphere capturing a tropical bistro feel, amidst some beautiful pieces of art.

The restaurant is open from 6:00 am until late (kitchen closes at 10:30 pm).

For reservations and further information, telephone 0 7723 1169.

Chaweng Beach (North)

Beach Republic Mediterranean Cuisine Samui’s premier ocean club. The weekly Sunday Sessions BBQ and Brunch is an island institution.

The restaurant is open from 7:00 am for breakfast; 11:30 am for lunch; and from 6:00 pm for dinner (last orders at 10:30 pm).

For reservations, free transfer service (for lunch, dinner or spa) and further information, telephone 0 7745 8100.

Lamai (off ring-road)

Captain Kirk Thai, Seafood & Intl. Cuisine First floor restaurant in a central location. Huge portions and reasonable prices make it a very popular choice.

The restaurant is open from 5:00 pm until late.

For further information, telephone 0 812 705 376.

Chaweng Beach Road

www.siamwininganddining.com

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SA SAMUI DINING GUIDE D RE RECOMMENDED RRESTAURANTS RE

Happy Birthday Rihanna

The Osmonds

Bill Gates

Chom Dao

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Thai-Seafood and Fusion Cuisine Lovely village-style, beachside restaurant serving some of the finest Thai-seafood and fusion cuisine on Samui. Live entertainment most nights.

Chom Dao is open for dinner from 6:30 pm till late (kitchen closes at 10:30 pm).

For reservations and further information, telephone 0 7724 5795.

Bophut Beach

Justin Bieber

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Coco Rock Thai & International Cuisine Exceptionally lovely restaurant just north of Chaweng that’s part of the stunning Coral Bay Resort. Superb food in a location you’ll never forget.

The restaurant is open from 11:00 am till late (kitchen closes at 11:00 pm).

For reservations and further information, telephone 0 7723 4555.

Chaweng Beach (North)

Here are some events that have made it onto the February foodie calendar.

Dining on the h Rocks k Modern Interpretive Cuisine The ultimate Samui dining experience!

Breathtaking 270 degree seaview location, absolutely amazing cuisine. Truly memorable!

Dining on the Rocks is open from 6:00 pm and closes when the last guest leaves.

For reservations (recommended) and further information Telephone: 0 7724 5678.

Samrong Bay, North-east Coast

1st – We kick off February with the Feast of St. Brigid of Ireland, patron saint of cattle, chicken farmers and dairymaids. nd

2 – On this day, in 1659, Jan van Riebeeck, the first governor of the Cape of Good Hope, South Africa, made his first wine from vines he planted in 1655. Thanks to him, South Africa is today one of the best wine-producing countries in the world.

3rd – In 1815 the world's first commercial cheese factory was established in Switzerland. Goes perfectly with that bottle of South African Chardonnay...

4th – On this day, in 1998, Bill Gates was hit with a cream pie in Brussels. Noel Godin's hobby is throwing cream pies at celebrities, and he's written a book about his obscure adventures.

Dr Frogs Italian & Traditional Thai Cuisine This award-winning restaurant sits on the cliff overlooking Chaweng Bay. And its dedication to excellence makes it a firm favourite with the locals.

The restaurant is open from 11:00 am to 2:00 am (kitchen closes at 11:00 pm).

For reservations and further details, telephone 0 7744 8505.

Ring-road, Chaweng Noi

5th – Celebrate World Nutella Day by having a banana and Nutella pancake at one of Samui's mobile pancake stands. th

6 – Another cause for celebration, today is the Feast of St. Amand, patron saint of bartenders, brewers and vintners. As if you needed a reason...

9th – This is St. Apollonia's Day, patron saint of dentists. And after all that Nutella and baked

CAFE BAR RESTAURANT

Good Food + Great Service + Excellent Coffee + Good Food + Great Service + Excellent

10th – Chinese New Year kicks off with a bang (literally) today. Head to one of the local Chinese temples for food and entertainment.

11th – On this day, in 1977, the world's heaviest lobster was caught off Nova Scotia, weighing in at over 20kg. Wonder if they found a pot big enough?

12th – The popular food colouring, Red Dye No.2, was banned by the FDA on this day, in 1976. Studies had shown it might cause cancer, and red M&Ms disappeared for 11 years because of the ban.

13th – Let's call this day 'fruity song day' as, in 1967, The Beatles single 'Strawberry Fields Forever' was released. And on the same day, in 1971, 'One Bad Apple' by the Osmonds reached number one in the charts.

14th – Being St Valentine's Day, no doubt there'll be copious amounts of chocolate and champagne consumed around the world, in either celebration or commiseration.

15th – On this day, in 1965, Canada adopted its new red and white flag with a red maple leaf in the centre. Anyone for a waffle with maple syrup?

7th – In 1989 it was reported that a rain of sardines fell in Ipswich, Australia.

8th – Yet another feast is celebrated on this day; the Feast of St. Meingold, patron saint of bakers.

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goods, perhaps a visit to the dentist is in order.

16th – This is National Almond Day in the USA. This country is 'nuts' for national food days.

17th – Today is the 22nd annual Boston Wine

Expo, should you be in the area, and fancy a tipple.

orchards which later became known as Silicon Valley."

18th – And for the teeny-boppers out there, today Justin Bieber will be playing live in concert in Dublin. Some pre-teens find him just delicious.

25th – Celebrate St. Walburga's Day, patron saint of crops.

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19 – On a more sombre note, in 1847 the Donner Party was rescued after being snowbound in the Sierra Nevadas. Almost half of the original 87 members died, and some of the survivors seemed to be well fed considering the ordeal they went through. Cannibalism itself is not a crime, and no charges were ever brought.

20th – And for some useless information, on this day, in 1873, Luther Childs Crowell of Cape Cod, Massachusetts, was granted a patent for a machine which made square-bottomed paper bags. It's the same basic design still used today.

21st – This day in the USA marks National Sticky Bun Day. Well they keep their dentists in business for sure.

22nd – Now that's more like it. Celebrate National Margarita Day in the States.

23rd – In 1997, scientists in Scotland announced the first successful cloning of an adult mammal, Dolly, the sheep. Do her lamb chops taste exactly the same as her clone's?

24th – On this day, in 1955, Steven Jobs was born, co-founder of the Apple computer company.

According to his bio, “He grew up in the apricot

GOOD FOOD GREAT SERVICE EXCELLENT COFFEE Open from 8am for great value All Day Breakfast, Pastas, Gourmet Sandwiches, Salads, Grills, Thai favourites, and of course delicious cakes and excellent coffee. :: No service charge :: Free Wi Fi with any purchase

The Coffee Club Koh Samui

Chaweng Beach Road, (near Burger King) Bophut @thecoffeeclubth

The Coffee Club Thailand

26th – In the USA, another nut is honoured, as it's National Pistachio Day. 27th – On this day, in 1827, the first Mardi Gras celebration was held in New Orleans.

28th – We end the month, noting that February is National Grapefruit Month in USA. Thailand's version, the pomelo, is even tastier and worth trying if you haven't before.

Rosanne Turner

San ti

SAMUI DINING GUIDE E RECOMMENDED RESTAURANTS

Sin gha

Drink Gallery International Cuisine Spacious and stylish restaurant/bar serving top-notch innovative cuisine and super cocktails/drinks which is located in the perfect spot for people-watching along the busy Chaweng Beach Road.

Drink Gallery is open from 11:00 am until 1:00 am (kitchen closes at 12:15 am), with the brunch menu being available from 11:00 am – 5:00 pm.

For reservations and further information, telephone 0 7742 2299.

Chaweng Beach Road

There’s an incredibly diverse selection of terrain on Samui. There are numerous beaches that’ll blow your mind with the beauty they offer, and the mountainous jungle scenery will leave you stunned. A slow stroll along one of the beaches, whilst dusting your toes in the sumptuous golden sand or a trek over the hills, gives you the perfect opportunity to absorb the assorted surroundings available.

Welcome to the picturesque Santiburi Samui Country Club.

To be found high-up in the mountains in Maenam is the deluxe Santiburi Golf Course. It’s ranked as one of the top 18-hole golf courses in the world, boasting sea views from every hole, the finest being from its signature hole, number 17, at the highest point of the mountain, some 280 metres above sea-level. This exotic course can be located off the main ring-road in Maenam, by turning left into Soi 7 (here you’ll find a Family Mart on the left and a traditional Thai market to the right of the turning), and following the signs along the winding road up the mountain. The road on the approach to the course is well maintained, so you’ll have no problem getting there in a truck, jeep, car or motorbike.

The Santiburi brand name has a wide-ranging chain of complexes all over Thailand, with three properties on Samui alone; Bo Phut Resort and Spa, Santiburi Beach Resort & Spa and the Santiburi Samui Country Club. Further branches of The Santiburi name reach as far north as Chiang Rai and Khon Kaen. In Khon Kaen, the golf course is located next to the famous Singha beer factory, very practically positioned to allow the wastewater from the factory to be recycled and used to maintain the water hazards on the course. A final Santiburi establishment is sited in the illustrious city of Hua Hin; The Royal Hua Hin Golf Course, which was originally developed for the Royal Family, and was later passed over to Khun Santi Bhirom Bhakdi’s family, who are the current the owners of all these prestigious developments.

Khun Santi’s father was actually the original founder of the Santiburi name. He was a very inventive and imaginative man. After visiting Germany, with the aim of learning how to brew beer, he set-about creating the now world renowned Singha beer. And he later extended his portfolio to include all the Santiburi resorts, spas and golf courses in Thailand. As an extremely successful and generous businessman, and a passionate golfer, he has continuously sponsored Thai players and events. He eventually decided to take a back-seat in the business world and handed control to his son.

The average intake of players at the Santiburi Golf Course is an impressive 65-per day, demonstrating its popularity with visitors from all around the world. The clubhouse at the course is an open sided building with a stunning view of Koh Pha-Ngan. Non players are equally welcome to enjoy the offerings at the restaurant. Tables are perfectly positioned in the restaurant area, so that everyone can enjoy the wondrous views.

The menu has a broad spectrum of dishes, both Thai and International. There’s a definite European influence on some of the dishes: grilled German sausages and deep-fried German pork are highly recommended. Khao Soi Gai, originating from the north of Thailand, is a crispy yellow noodle dish, with chicken in yellow curry soup, and is an absolute must try from the Thai menu. As is the uniquely presented pad Thai.

This traditional Thai dish consists of fried noodles, garlic, onion, fish sauce, lime-juice, sugar, bean sprouts, crushed peanuts and loaded with prawns, resulting in a slightly zingy sweet and sour flavour. The favourite Western option would have to be the quality ground beef cheeseburger with tomato, cucumber and mayonnaise, accompanied with French fries.

There’s also an al-a-carte breakfast menu, with everything from a traditional English fry up to continental and Asian selections.

Eat Sense Seafood, Thai & Intl. Cuisine Magnificent, spacious beachside restaurant in central Chaweng. Great attention has been taken in its design, and the food’s terrific too.

For reservations and further information, telephone 0 7741 4242.

Chaweng Beach

H Bistro French/Mediterranean & Thai Cuisine This stunning restaurant is part of the new Hansar Samui resort in Bophut, which opened its doors in July 2010 and has been attracting the island’s gastronomes ever since.

The restaurant is open from 6:30 - 10:30 am for breakfast, from 11:00 am – 3:00 pm for lunch, and from 6:00 – 10:30 pm (kitchen) for dinner.

For reservations and further information, telephone 0 7724 5511.

Bophut Beach

You’ll feel sad as six o’clock approaches; the sun is finally diving behind the mountains, it’s nearly home time, after an outstanding day on one of the most beautiful spots on the island. The reasonably priced restaurant and golf course, with their panoramic views, will definitely leave you wanting to return as soon as possible. Make that visit during the Annual Asian Tour Event or the Queens Cup, held in June every year. Then you’ll enjoy the exquisite surroundings, whilst enjoying the buzz and excitement created during the competition.

Kathy Ross For reservations or further information, telephone: 0 7742 1700. www.santiburi.com

Located in the beautiful Fisherman’s Village on Bophut Beach, our experienced chefs proudly present authentic Thai cuisine and Southern Thai dishes. Fresh seafood is a must with great quality at reasonable prices.

Enjoy the tranquility of the beach, the twinkling stars and the whispering waves along with the beautiful music. A superb dining experience and great memories.

Jahn ahn Contemporary Thai Cuisine Sophisticated and stylish restaurant high up on a cliffside offering terrific panoramic views across the sea to the neighbouring islands and beyond.

An innovative contemporary interpretation of traditional Thai dishes has been created here by two chefs with Michelin star-studded backgrounds.

Jahn is open from 6:00 pm with last orders at 10:00 pm.

For reservations and further information, telephone 0 7791 5888.

Baan Taling Ngam

(Fisherman’s Village) 16/16 Moo 1, Bophut, Koh Samui, Suratthani 84320 Tel: 077 430 030, 077 245 035 Free Parking!! Opposite the restaurant

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Nice Rice

The Farmer Restaurant & Bar, set amidst Samui's only rice paddy, serves great food with a view.

Ducks geese and frogs Ducks, frogs. That's what you’ll hear chorusing a welcome when arriving at The Farmer Restaurant & Bar. Ask owner, Khun Lek, what she recommends on the menu, and duck is her first choice. “Everyone loves the duck,” she says. After spotting the ducks and geese foraging for snails and frogs outside, you may feel the duck is a little too fresh, but Khun Lek assures us that they buy their duck meat, and that the resident fowl never make it to the pot!

Beach settings are beautiful. But when you've dined every day at a beachside restaurant, sitting amidst Samui's only rice paddy makes a pleasant change. The Farmer has 16 rai of land in Ban Tai, just off the ring-road along Samui's northern shore – most of which is under paddy. For anyone visiting Thailand that does not have a chance to venture north to the country's main rice-producing regions, a visit to The Farmer is a good way to experience a little of Thailand's agricultural traditions. As with most of Thailand's

rice, Jasmine is the variety grown here here, and they rice harvest twice a year. The paddies produce enough rice for the restaurant, so when you enjoy your meal and gaze over the greenery to one side, and look through the window to the open kitchen on the other, know that you're watching your meal 'happen' from start to finish.

Browsing through the menu, you'll notice that most of the dishes are traditional Thai. Although here you'll find a few additions to the norm – for example, the massaman curry comes not only with the usual varieties of chicken or beef, but there's also mussaman lamb shank, and an option made with Kobe Wagyu beef too. There are several duck dishes on offer. Try the crispy fried duck served with a herbal sauce, mashed potatoes and salad, or the caramelised roast duck breast served with fried noodles in a honey orange sauce. Perhaps the Farmer-style BBQ duck with red curry is what tickles your fancy.

Farmer, it comes As rice is such a feature at The Farmer standard with meals, and isn't charged extra.

And this is no ordinary rice. No, here you don't get run-of-the-mill steamed white rice, but five herb-flavoured varieties, steamed in neatly packaged banana-leaf parcels. It makes quite a colourful accompaniment – there's original white, yellow turmeric flavoured, purple butterfly-flower infused, red rosella, and a green one coloured and flavoured with pandan leaf.

Royal Thai Cuisine forms the main focus on the menu, and Khun Lek explains that these are recipes that have been passed down the generations in her family. In fact, you'll often find her cooking up a storm in the kitchen herself, where she feels quite at home. Rightly so, she's proud of the fact that The Farmer has been awarded 'Thailand's Best Restaurants 2011', as well as making it to TripAdvisor's 'Top 10 Restaurants on Samui for 2011' list too. The Farmer's curries are particularly good, and most

can be adapted to a vegetarian version on request.

The Phuket lobster makes an impressive entrance when arriving at the table, and if it could speak, it would be saying, “Look at me!” If you're entertaining guests and are out to wow them, the lobster's definitely the way to go. This 'King of the Andaman Sea' is served with a choice of Thai sauces – panaeng, massaman or green curry, or those preferring a western flavour could try it 'Farmer-style' - baked with mushrooms and a mustard and cream sauce, and served with pasta.

If you have children in your party, lunch is a good time to visit as they can soak up farm life and feed the geese. While the young rice plants are in the 'nursery' where they sprout before being planted into the paddies, the geese are sent to 'jail' – a wooden fenced-in structure that prevents them from devouring the delicious

delight. young rice plants; much to the children's de Little ones who are not accustomed to spicy Thai food can try a pizza or pasta, and there's a selection of ice-creams available by the scoop which they can enjoy on the deck overlooking the fields and ponds.

The restaurant's interior is as beautiful as the view. The look is modern-Asian, with colonial elements. Cement-screed floors and walls, a palm-frond ceiling with large wooden fans, rattan tables and chairs, soft greens that mirror the surroundings, and bamboo farmers' hats and artwork on the walls, create a look that is cool and calming. Those preferring to sit outdoors will enjoy the bar and deck overlooking the pond and paddies. At night fairy lights and lanterns turn the paddies into a magical place, and create a romantic mood. In fact, The Farmer is an ideal venue for hosting small, intimate weddings or other events, an alternative to Samui's popular beach weddings.

For reservation please call: 077 246 222 Bang Rak Beach, Koh Samui www.punnpreeda.com info@punnpreeda.com

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As a favour to its guests, the restaurant offers a free transfer service from the Nathon to Bophut areas. Guests staying beyond this, pay only 300 baht per trip for up to 10 people in the minivan.

Anyone looking for a taste of rural Thailand should try a trip to The Farmer. With its extensive menu, efficient service and unique setting, it's sure to be one of those 'days you'll remember' on your trip to Samui. And be sure to look out for the fattened ducks and geese...

Rosanne Turner For reservations or further information, telephone 0 7744 7222 www.thefarmerrestaurantsamui.com

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SA SAMUI DINING GUIDE D RE RECOMMENDED RRESTAURANTS E

Det Smager Godt!

– It Tastes Good!

From vintage Viking to modern Nordic cuisine, here's the low-down on Danish food.

La Taverna Italian Cuisine It’s in the heart of Chaweng’s vibrant nightlife scene and is one of Samui’s few traditional Italian restaurants, but surely the best!

The restaurant is open from midday till the last guest leaves.

For further details and reservations, please telephone 0 7741 3006.

Off Chaweng Beach Road

Le Jaroen Provence/Tuscany Cuisine To visit this chic restaurant at The Scent Hotel is to fall in love. Outrageously tasty food in an exquisite Oriental colonial setting.

The restaurant is open for lunch from 11:30 am – 3:00 pm, and for dinner from 6:00 pm till late (kitchen closes at 10:00 pm).

For further details and reservations, please telephone 0 7796 2198.

Bangrak

Namu N Japanese Cuisine Samui’s leading Japanese restaurant has a breathtaking beachfront location where Executive Chef Robert Conte personally prepares an exciting menu of ‘Asia’s tomorrow – today’.

Namu is open from 6:30 pm with last orders at 10:30 pm.

For reservations and further information, telephone 0 7742 7524.

Maenam Beach

Noorii IIndia N di Indian Cuisine Every conceivable Indian dish is on offer here – and they are all delicious! Conveniently located in Central Chaweng.

The restaurant is open from 11:00 am – 11:30 pm.

For further information, reservations, and take-away orders (free delivery in Chaweng area), telephone 0 7741 3315.

Chaweng Beach Road

Vikings. What words come to mind? Well, literally, the word Viking means raider. And one theory on why the Vikings started to attack and gain notoriety was, well, food – as Scandinavia could not provide enough to feed its clans. These early Scandinavians had a variety of foods available, despite the harsh climate, but were also clever enough to preserve any food not immediately eaten, by means of pickling, smoking or drying.

Well, the ancestors of the Vikings may be quite different today – and probably a lot less feared and a lot more liked! But much of the food eaten by modern Danes can trace it roots back to the time of the Vikings. Fish was, and still is, an important part of the diet, and includes cod, herring and haddock, in both their fresh and preserved forms. Probably the best known is the pickled herring, often served with fresh dill or pickled red cabbage.

Ah, but it's beer that Denmark is probably better known for today. This yeasty brew has been a part of Danish culture for the last 5,000 years. And today there are over 200 microbreweries, with an assortment of styles, and hundreds of craft beers currently being brewed in the country. Even Carlsberg, Denmark’s largest brewery, has joined this trend and established its own microbrewery, Husbryggeriet Jacobsen.

Traditional Danish cuisine has many similarities to the other Northern European countries of a similar climate. However, Danish food has many of its own very distinct characteristics, and this small country is actually world renowned for a number of its food products. Danish pork (more specifically bacon), as well as their cheeses, hold

a reputation as being amongst the very best in the world. The Danes are brilliant cheese-makers, and create an assortment of this delicacy, from hard to soft, mild to sharp as well as various forms of blue-vein cheeses. Havarti, named after a farm in Denmark, is a semi-soft cheese, with irregular holes throughout. It's also available in a richer version, with cream added in the process, and there's yet another version with caraway seeds.

And Danish butter is considered to be the finest around. Denmark is particularly partial to anything liquorice, whether it's liquorice beer, ice-cream, chocolate, fudge, mints or in its candy form. The Danes chew their way through tonnes of salted liquorice; a local speciality and somewhat of an acquired taste.

So what could you expect to eat should you be invited to a Danish luncheon? Well, generally lunch is a cold meal consisting of slices of rye bread buttered and covered with, for example, a variety of sausages, sliced boiled egg or liver paste, cold fish such as pickled herring, small hand-peeled shrimp, cheeses, pickles, vegetables such lettuce, tomato and onion and perhaps some fresh dill, and rounded off with dressings such as mayonnaise.

Unlike other popular sandwich lunches, the Danish version is an open one, with ingredients piled onto a thick slice of bread, and eaten with a knife and fork. So how did this tradition come about? Well, during the 16th century, slices of bread were used instead of plates as crockery was a very expensive and rare possession. The King, Christian II, abolished the use of bread-plates at special occasions around 1520, because he now had enough plates to serve all at parties.

Nowadays, rye-bread usually forms the base on which you lay the ingredients for the Danish

The Bistro Samui beach restaurant is located on Chaweng Noi Beach, one of Koh Samui’s most beautiful beaches.

The restaurant combines breathtaking scenery with great gre Thai Cuisine and BBQ delicacies. cacies.

Buco Restaurant & Bar Restaur The T Sarann

Impiana Samui Resort & Spa

Samui Ring Road

Bistro Samui Restaurant: Chaweng Noi Tel: +66 77 448 569-71 E-mail: info@lemurraya.com 10 www.siamwininganddining.com

open-faced sandwich, otherwise known as smørrebrød. But, apparently, salmon should only ever be eaten on soft white bread. The making of this tasty meal that most Danes have for lunch, could almost be described as an art form, as it's visually appealing as well as tasty. No doubt this king-of-the-sandwiches will be accompanied by beer, and probably also Danish schnapps. Any dessert served would depend on the season, along the lines of traditional apple cakes in the winter, rhubarb trifle in the spring, and a thick strawberry soup in the summer.

The Danish evening meal, on the other hand, tends to be very rich and somewhat heavy.

Dinner will usually be based around meat, potatoes and gravy, and more often than not, this meat will be pork. In fact – the Danes eat more pork per capita than any other nation in the world.

You'll find bakeries all over Denmark, as not only breads, but also sweet pastries, form a big part of Danish cuisine. Bet your mouth's watering now at the thought of a sticky Copenhagen bun or a cinnamon and apple-filled Danish pastry! But these two name-sakes are not the only varieties of pastries, and you'll find a huge selection of cakes, buns, tarts and breads available.

Now when we think of fast food, the country that first comes to mind is America. But 'take-aways' have been known by the Danes for centuries as a fast cure to hunger pangs. The 'Rød Pølse', a red sausage made of pure pork, is bought at the 'Pølsevogn', a mobile sausage stand popular year-round. Other than the red sausage, a variety of other types of pork

sausages, as well as various dressings are displayed on a menu alongside the stand.

Denmark is proud of the fact that Noma, a restaurant located in a converted waterfront warehouse in Copenhagen, has been crowned the world's best restaurant in 2012 – for the third year in a row! As chef, René Redzepi says, “In an effort to shape our way of cooking, we look to our landscape and delve into our ingredients and culture, hoping to rediscover our history and shape our future.” This statement is very fitting, and sums up the fact that over the last few years, Denmark's top chefs have developed a whole new food movement. Branded 'New Nordic Cuisine', it's based on seasonal produce, traditional preparation and local knowledge. Its aim is to revitalise traditional food, with a contemporary twist, putting Nordic food back on the foodie map, so to speak.

So in support of this movement, grab a sandwich and a beer and say, “Det Smager Godt!”

Rosanne Turner

Picking Poppies It’s well worth choosing Poppies Restaurant for its beachside dining.

SAMUI DINING GUIDE E RECOMMENDED RESTAURANTS

Ocean 11 Mediterranean & Thai Cuisine Perhaps Samui’s most acclaimed restaurant in the foreign media, Ocean 11 has an idyllic beachfront location and serves fabulous food in comfortable but classy surroundings. A favourite for residents and visiting celebrities.

Live bands and DJs rocking the night away. That's what you hear walking along parts of Chaweng Beach in the evening. Now that's all fine and well should you be looking for a party. But what if you're not? What if you're looking for a little tranquillity, and a pleasant, peaceful dinner overlooking the Gulf of Thailand? Does that mean that you should avoid Samui's busiest beach? Well, walk along the southern part of Chaweng Beach and suddenly you come across a quiet oasis Poppies Restaurant softly lit up for evening dining, with tables laid and glasses polished, ready to be filled with a perfectly chilled wine.

OK, so breaking their 'no entertainment' trend, on Saturday nights, Poppies hosts 'Traditional Thai Night'. Not only do they have six dancers and six musicians performing Thai dance and music, but there's also a Thai handcraft market set up alongside the swimming pool. Here diners can watch leather and soap carving, as well as other Thai crafts actually being produced and buy souvenirs too. The evening is a great way to escape 'Westernised Chaweng', and there's no doubt you're dining in Thailand as you sit around your kantoke under a teak pitched roof, listening to the unique sounds of Thai instruments.

Ocean 11 is open from 2:00 pm until 10:30 pm (kitchen). For reservations and further information, telephone 0 7724 5134.

Opened in 1994, Poppies is one of Samui's original boutique resorts, and is known equally as well for its restaurant as its accommodation. The 24 Thai-style cottages are set amid a tranquil garden complete with koi fish ponds, teak bridges and pathways that lead down to the restaurant and beach. The restaurant, built as a traditional Ayutthaya style pavilion out of solid teak, and its adjoining thatched sala, are located next to a rock swimming pool overlooking Chaweng Beach.

Teak is known for its durability and considering the humidity and proximity to the sea, the building has aged well, and fits in beautifully with the tropical garden and red pitch-roofed cottages.

According to John, more than 30% of Poppies' guests are repeat customers, both those staying at the resort as well as outside diners. That tells you that the resort must be doing something right. In fact, the record holders recently visited for their 39th stay – first coming as a family with children, and now as a retired couple. And with not only the two chefs, but many of the serving and cleaning staff being with Poppies for years, it's no wonder they come back time and again; it must feel like a second home.

Modern Mediterranean Cuisine

Speaking of durability, any hotelier on the island will tell you that it's hard to keep staff, and as soon as they are well-trained they move on. This is not the case with Poppies. At the helm of the Thai kitchen is Khun Wantanee, who joined the hotel at its opening, aged only 17. She prepares dishes in the 'southern style', and her ‘kantoke’ are a great way to experience Thai food. A kantoke is a balanced selection of small Thai dishes served on a rattan tray – perfect for sharing with someone else as you get to try several dishes. Choose from a traditional, seafood or even a vegetarian kantoke.

And with Khun Wantanee taking charge of the Thai kitchen, that leaves Khun Noi free to head up the Western kitchen. According to General Manager, John Ens, Khun Noi has served under four notable expatriate executive chefs over the last 12 years, who have each made a major contribution to Poppies' success and reputation.

And in 2009, management decided that Khun Noi was not only ready, but thoroughly deserving of the 'top job'. He's blossomed under his new responsibility and has introduced his own signature dishes to the menu. So with both head chefs being part of the Poppies team for more than a decade, it's no wonder the restaurant has such an excellent reputation for producing consistently good food.

As John Ens says, “We aim to serve a good plate of food. If you want fish, you'll get a whole fish, not fancy foams and decorative plates. At Poppies we want guests to relax and enjoy tasty food in a beautiful setting – no live entertainment to distract from the moonlight over the bay and the sound of waves lapping nearby.”

On Monday or Tuesday evenings (it changes from week to week) Poppies hosts a cocktail hour from 6:00 pm, when drinks at the beachside bar are free for in-house guests, as well as diners who have pre-booked a table for dinner. This is a chance for guests to mingle not only with each other, but also with the staff. As Poppies has a live beach webcam, regular guests keep an eye on the happenings and email messages of 'wish we were there' and 'see you soon'.

One drawcard of Poppies is that there's something for everyone when it comes to food.

Those looking for traditional Thai cuisine won't be disappointed, yet there's an equally extensive Western menu. Word on the street is that the duck breast dressed with strawberry sauce and served on a bed of rocket and feta is a must-try.

Travelling vegetarians will know how hard it is to find good meat-free options, and Poppies is worthy of a mention here. The vegetarian menu is vast, and even indicates which dishes are lacto-ovo and which are vegan.

So if you've never been to Poppies before, perhaps it's time to see why so many others come back year after year, and add yourself to their ever-growing number of repeat guests.

Rosanne Turner For reservations or further information, telephone 0 7742 2419 www.poppiessamui.com

Bangrak ngrak

Ochos h With a truly innovative range of modern tapas available in a atmospheric romantic setting, Ochos is raising the bar yet again for Samui’s fine dining restaurants.

Ochos is open from 7:00 pm – 10:30 pm (kitchen).

For reservations (recommended) and further information, telephone 0 7791 4700.

Off the Chaweng to Choeng Mon road

Orgasmic By Chef Wally International, Seafood & Thai Cuisine Idyllic unspoilt beach location reminiscent of the ‘old’ Samui in times gone by, and fabulous organic and ‘orgasmic’ cooking from super chef Walter Andreini combine to make this restaurant a very special one.

Open from 6:00 pm until late (kitchen closes at 11:00 pm).

For reservations and further information, telephone 0 862 769 101.

Bophut, between Fisherman’s Village and Big Buddha

Poppies International & Thai Cuisine Samui’s most renowned restaurant. Beachfront location, superb food and excellent service are the reasons why!

For reservations and further information, telephone 0 7742 2419.

Chaweng Beach (South)

Pure Asian Experience

Romantic setup right on the beach.

Special Menu - Caesar Salad - Tomato Soup or Lobster Bisque - Seafood Basket with King Lobster, King Prawns, Whole Crab and Mussels - Calamari Rings - Sweet & Sour Sea Bass, Curry Fried Rice - Tiramisu Release your own traditional lantern.

Daily from 6.00 pm to 10.00 pm Normal price THB 4,500 per couple.

Special Offer Just THB 3,500 per couple.

178/2 Moo 1, Tambon Bophut, Koh Samui, Suratthani, Thailand, 84320 Tel: +66 (0) 7724 5795 www.bandarasamui.com E-mail: stay@bandarasamui.com Hotline reservation 089-653-6199, 084-357-9597 www.siamwininganddining.com 11

A Unique Koh Samui Experience at The Farmer The Farmer Restaurant & Bar is the only restaurant on Samui offering a unique natural ambience, set amid paddy fields and green meadows. It is perfect for a relaxed lunch, or dinner under the twinkling stars.

Visit The Farmer and experience the real meaning of “Back to Nature” whilst enjoying the best of local Thai, Western seafood dishes.

Farmer’s Duck

Exclusive Lunch Promotion at The Farmer

Pizza Margherita

Crispy fried duck served with herb sauce, rice, gourd soup, fresh tropical fruit, 1 bottle of water.

299 Baht

12:00-15:00 daily

1 scoop ice cream, 1 bottle of water.

250 Baht

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The Farmer Restaurant & Bar 1/26 Moo 4, Maenam, Koh Samui Tel: 077 447 222, 077 247 979 www.thefarmerrestaurantsamui.com email: info@thefarmerrestaurantsamui.com Free transfer for dinner guests Nathon - Maenam - Bophut. Other areas 300 Baht return. Для гостей из районов Nathon - Maenam - Bophut - трансфер бесплатный. Гостям из других районов острова мы возвращаем 300 батт от стоимости такси.

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TOP TEN 2011 www.tripadvisor.com

SAMUI DINING GUIDE E RECOMMENDED RESTAURANTS

Yes!Yes!

Yes!

Prego Italian Cuisine Stylish, classy and fun Italian restaurant with attention paid to every detail, combined with superb food.

The main kitchen is open from 11:00 am till midnight, with pizzas and drinks available until 2:00 am.

For reservations and further information telephone 0 7742 2015.

Chaweng Beach Road (North)

Are truffles the aphrodisiac they're made out to be?

Legend has it, that the first creature on earth to devour truffles was a female wild boar. A farmer observed the sow dig up and devour the (what he thought to be) poisonous underground fungi, and awaited her imminent death. Instead, she became consumed by passion, as if in a cheap Mills & Boon novel, attracting so many lovesick suitors that he witnessed bacon in the making, so to speak.

The childless farmer, hoping for the same results himself, sampled the magical tuber, giving rise (ahem) to a brood of 13 children.

Legend aside, do these rare fungi really have aphrodisiac properties? Apparently, Napoleon ate truffles to increase his masculine potency. In fact, the term 'Napoleonic Friendship' refers to the French Revolution's emphasis on military fraternity evolving into an unprecedented sense of camaraderie among soldiers in the armies of Napoleon. For many soldiers, the hardships of combat led to intimate friendships. Perhaps this dynamite-comes-in-small-packages leader should have left the truffles out of the galley and mess hall!

Today, it's generally accepted that a large part of truffles' allure is their rarity. Technically fungi with a symbiotic relationship to certain tree roots, they're only found in a handful of places around the world. And although their scent can be one of the most alluring aphrodisiacs to the human sense of smell, our inferior noses are unable to detect these culinary treasures growing underground. That's why we’ve employed pigs and dogs, with their sharp noses, for centuries to help us in the search for them. And it also helps explain their hefty price tag. Female pigs are natural truffle hunters – remember the story of the passionate

pig that discovered truffles after getting a whiff of them? The scent is extremely similar to male, both pig and human, pheromones. This is the reason modern science believes truffles are so successful as an aphrodisiac.

It was once believed that truffles grew where lightning struck the ground. Well, we now know that's not true, and their underground growth is due to adaptation to forest fires, as well as severe cold and drought. While mushrooms above the earth’s surface tend to be destroyed in such conditions, tubers such as truffles keep growing under the surface. These hidden treasures, literally worth their weight in gold, are highly prized as a food. In fact, they're often referred to as 'the diamonds of the kitchen' due to their rarity and price. Edible truffles are a delicacy in Middle Eastern, French, Spanish, Northern Italian and Greek cooking, and are used to flavour international haute cuisine.

Others in history have spoken of the truffle's aphrodisiac properties, and Jean-Anthelme Brillat-Savarin, who died in 1826 and is considered by some to be the greatest food critic ever, had some interesting thoughts on it. As well as being the one who can be credited with branding truffles 'diamonds of the kitchen', he also said, “Truffle. As soon as the word is spoken it awakens lustful and erotic memories among the skirt-wearing sex and erotic and lustful memories among the beard-wearing sex.

This honourable parallelism comes not only from the fact that this esteemed tuber is delicious, but also because it is still believed to bring about potency, the exercise of which brings sweet pleasure.”

Some say the aroma of a truffle resembles that of fried sunflower seeds or walnut. And soaked in water, it gives a taste similar to soy sauce. Its flavour is musty and earthy and adds a depth to ordinary ingredients. The best way to get the most out of this exotic ingredient is to use it infused with quality Italian olive oil to make its exotic flavour go further. There are many ways of using this prized tuber, and it's suggested that keeping it overnight with rice or eggs in a tight jar transfers its flavour and benefits.

While both white and black truffles have aphrodisiac properties, the rarer black variety is more potent, as well as having a richer flavour.

The scientific community argues that perhaps it's the high concentration of protein that gives it aphrodisiac tendencies. Perhaps it's a combination of exotic aroma and the phallic shape, as well as the expense, that causes hearts and, well, other parts, to flutter.

So where can you find real truffles on Samui?

Well, Truffles Exclusive Samui is the sole representative of Sabatino Tartufi – arguably the best Italian truffles. Claudio Cerquetti represents the company on Samui. And, as it happens, his family has been ‘farming’ truffles in the region of Umbria since 1911. They work closely with the Sabatino Tartufi company, and for years the family has been keen for Claudio to act as their ambassador in Thailand – pressing him to go about establishing an outlet for the company and its products.

All products distributed by Truffles Exclusive are 100% organic and approved by FDA and USDA. To earn the revered 'USDA certified organic' from the U.S. Department of Agriculture, organic food must be produced by farmers who

emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.

They need to farm without using pesticides, fertilizers made with synthetic ingredients, growth hormones, irradiation, antibiotics, artificial ingredients and genetic engineering.

Before a product can be labelled 'organic', a government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Be careful, as some retailers sell Chinese truffles with chemicals added, and are considered by the organic food enthusiasts to even be harmful to our health.

Red Snapper Restaurant & Bar Mediterranean Cuisine Smart establishment in the heart of Chaweng with live jazz entertainment complementing the excellent dining experience.

Red Snapper is open from 5:00 pm - 1:00 am (kitchen closes at 10:30 pm) For reservations and further information, telephone 0 7742 2008.

Chaweng Beach Road

Whether you believe in this rare tuber's aphrodisiac qualities or not, with St. Valentine's Day upon us, some of us need all the help we can get in 'jump-starting' electricity with that special someone.

Rosanne Turner For more information, telephone 0 872 704 972.

Facebook: TrufflesExclusive Sabatino Tartufi

Rice Contemporary Italian Cuisine Opened in October 2005, Rice offers the lot. It’s fun and trendy, plus it has the perfect central location. Laid-back atmosphere, glass floors, crystal elevators and excellent cuisine all combine to make Rice a very special restaurant.

Rice is open from noon till 2:00 am, with the kitchen stopping serving main meals at 11:30 pm (snacks available till 2:00 am).

For reservations and further information, telephone 0 7723 1934.

Chaweng Beach Road

www.siamwininganddining.com 13

SA SAMUI DINING GUIDE D RE RECOMMENDED RRESTAURANTS E

Exotic cuisine with a healthy twist at Amala Restaurant.

RockPool R kP l Tapas and European Cuisine Outstanding contemporary restaurant in a unique location high above the rocks with a 360 degree view serving oysters and tapas alongside an innovative European menu. And it’s got the best cocktail list on Samui.

For reservations and further information, telephone 0 7723 4500 ext. 71.

Off the Chaweng to Choeng Mon road

Saffron S ff Contemporary Thai Cuisine It has the lot! Idyllic location, intimate seating, unrivalled Thai cuisine, a complete wine and drinks list, and exceptionally friendly and professional service.

Saffron is open from 6:00 pm with the kitchen closing at 10:30 pm.

For reservations and further information, telephone 0 7791 5333.

Laem Nan

SALA Samui Intl., Seafood & Thai Cuisine Beautiful beach restaurant that’s become a Samui favourite. Outstanding cuisine in a trendy environment.

The kitchen’s open from 6:30 am - 11:00 pm.

For reservations and further information, telephone 0 7724 5888.

Choeng Mon Beach, North-east Coast

Are you looking for something different in the food stakes? Have you ever thought about going vegetarian? Abandon the idea that you’ve to eat meat every day and try a couple of meat-free meals in your diet. The benefits of vegetarian food are outstanding and the tastes that can be achieved nowadays are mind-blowing. With the lower risk of developing heart disease, certain cancers, diabetes, obesity and hypertension; why wouldn’t you give it a try? Healthy eating is not just a fad anymore. People are convinced that what they eat is extremely important, and that bad eating habits are just not worth the health risks.

Not everyone who eats healthy follows a strict vegetarian diet. But, vegetarian cooking isn’t just for vegetarians anymore.

Spagó S ó Mediterranean and Thai Cuisine This restaurant offers excellent cuisine, friendly service, comfortable seating set over two floors, live entertainment, a vibrant location and terrific value-for-money. Great!

Spagó is open from 10:00 am – midnight (main kitchen), with pizzas being served until 1:00 pm.

For reservations and further information, telephone 0 7796 1648.

On Samui, the best place to indulge yourself in these veggie treats is Amala Restaurant at Prana Beach Villas. Located in Bangrak, near Big Buddha Pier, the resort has the complete package under one roof: rooms, spa, pool and of course Amala Restaurant. The view is absolutely unbelievable, the service is even better and the food is even better still. The staff are extremely friendly and helpful, offering a certain personal touch to your dining experience. Dishes are exquisitely presented, with many of the

Chaweng Beach Road

vegetables, herbs and spices actually grown on the premises, to ensure the quality and taste are topnotch. The menu already features a wide variety of Thai and International dishes, ranging from pizza and pasta, to pad Thai and green curry.

The newly appointed Executive Chef, Joseph Maurer, is an extremely talented and pleasant Australian, with many fantastic and exotic ideas to re-vamp the whole menu. He began his career in cuisine at the age of 14, and since then he’s been fortunate enough to have worked in a number of different locations before arriving at Amala. This fantastic opportunity in his career has offered Joseph the prospect of a complete new adventure in the kitchen. His ideas are endless, his creative combinations are indescribable and his presentation is second to none. Joseph’s ideas to completely revamp the menu are a work in procgress at the moment. The new menu will be officially released in the very near future, and is guaranteed to be worth sampling.

The first wow factor when you enter Amala, are the small appetizers offered on arrival. The Tom Kha Mushroom Soup consists of a warming coconut soup presented in an espresso cup, to

slowly sip before devouring the creamy sliced oyster mushrooms that have sunk to the bottom of your cup. The reinvented main dishes include a Tomato Carpaccio Rocket Truffle Salad, which is a base of thin layers of tomato, seasoned with salt and lime, drizzled with olive oil, piled high with rocket leaves and parmesan cheese, topped with shavings of deep-fried eggplant skin and garnished with gremolata breadcrumbs. An alternative and exciting change in Joseph’s reinvented meals is the combination of different styles of cuisine being fused together in one dish.

One Japanese style dish will definitely be the first choice for many, marinated eggplant in a yackiniku sauce, with finely diced green beans in a black sesame dressing, served with a shot of homemade miso with a soft tofu float. This is also accompanied with an Asian Pearslaw, which is an international twist on the original, well-known coleslaw. It includes carrots and cabbage, the same as the original; however the newly invented ‘slaw’ has diced apple, pear and white daikon, along with a mild wasabi sauce to add a slight kick to the final sensation.

Every night there’s a buy-one-get-one-free happy hour on selected drinks from 5:00 pm to 8:00 pm.

They also offer a fun filled evening every

Your One Stop Chill Spot

Cigar, Wine & Cocktail Lounge American 8 Ball . Darts . Fooseball . Assorted Board Games Happy Hour for Beers & Cocktails Buy 1 Get 1 Free

www.impiana.com 91/2-3 Moo 3, Chaweng Noi Beach, Koh Samui, Suratthani 84320 Thailand [ T ] 077 448 994 [F] 077 448 999 [E] info.kohsamui@impiana.com 14 www.siamwininganddining.com

Thursday, Ladies Night, Lipgloss & Cocktails, were the ladies can enjoy certain drinks free. And fellas have no fear, you’re not forgotten, you’ll still be able to take advantage of a 50% reduction on specialised drinks. This lends the perfect opportunity to relax at this idyllic location in the early evening, enjoying the taste of the delicious beverages. The new mocktail concoctions on the menu include, Frozen Summer, which is a cool sweet combination of mango and lemon juice, infused together with mint leaves, and the Prana Garden, an aperitif, designed to awaken the taste buds before your main meal, featuring basil ground together with watermelon and honey.

Kathy Ross For reservations or further information, telephone: 0 7724 6362. www.pranaresorts.com

Kitchen King

When David Daguise, General Manager of X2 (pronounced ‘cross to’) introduced his new head chef he proudly announced, “There are many French, Australian, British and German chefs on the island, but how many resorts can say they have a Colombian chef?” Well, that's true. But what does this mean? Why the hype?

And what can a Colombian chef bring to the table – literally?

Well, chatting to Julian, he revealed his plans to incorporate 'tripod fusion' to X2's 4K (pronounced 'fork’) restaurant. Google 'tripod fusion' and you're not likely to get any results.

That's because this is Chef Julian's own concept.

As he explains, South American and Thai food are not that different when it comes to ingredients, although the way they are put together and prepared produces entirely different results and flavours. Now many restaurants are creating fusion dishes, combining Thai and Western classics to produce dishes with an interesting twist. Chef Julian is incorporating a new menu, over and above the regular 4K menu, combining South American, Asian and Western dishes, and serving up hearty plates of food worth tucking into.

Together with GM, David, he plans on creating a relaxed dining experience where food, service, location and atmosphere are all important, and guests can feel at home relaxing over good food and a bottle of wine.

Julian's aim, when it comes to his new menu, is to produce food that is different and surprising.

When on holiday, so many meals blend into one another, and it's hard to remember what you had where. But this young Colombian chef wants his food to be truly memorable.

After training for three years at I.A.G (the Argentine Institute of Gastronomy), Julian worked at restaurants in Argentina, Colombia, New York and Turkey, before being head-hunted by X2's David Daguise. This is Julian's first time in Thailand and he's relishing the experience, and learning a lot about Thai food. As he says, “A good chef never stops learning.”

X2's new Head Chef, Julian Fernández, brings a taste of Colombia to Samui.

Julian spends his free time scouring the island for ingredients. He's always on the lookout for new suppliers offering something different, or visiting the local fishermen to see what they can offer. He believes in using only fresh ingredients and buying local produce whenever possible. After working in areas where every ingredient a chef desires is readily available, it takes a bit of adapting to working on an island.

As David says, “What I like most about Julian is his determination. If he wants an ingredient, he'll find it. He goes everywhere on his day off, and comes back to work beaming about his discoveries!”

Other than combing the island for ingredients, Julian has taken up Muay Thai, and also enjoys spending time at the beach. As he says, “Working by the sea and living onsite is fantastic! I make sure I go via the beach on my way to the kitchen. X2 also suits my personality.

It's not stuffy or pretentious, it's got a relaxed vibe and good energy. Management is not stuck

in its ways, but lets me bring new ideas to the table.”

SAMUI DINING GUIDE E

What Julian loves about the industry is meeting new people, not only the guests that hail from around the world, but everyone involved in bringing the meal to the table. As he proclaims, “Everyone is a team, from the farmer who produces the ingredients, to the kitchen staff and even the waiters taking the food to the guests. Everyone is just as important, and we must work together to achieve our goal – just like soccer.”

RECOMMENDED RESTAURANTS

And speaking of soccer, David chuckles as he tells a story about Julian coming back after a day off. Apparently, he was walking down a road, when he heard a loud noise, so he stopped to see what all the commotion was about. It was a small bar, where a group of local Thais were watching a Chelsea football match. So what did he do? He joined them and cheered with the rest. He loved the moment of spontaneous camaraderie so much, that the next day he presented the idea to David, of showing the football matches on a large open-air screen in the garden or on the beach. Julian believes that discovering the local culture and meeting people is all part of moving to a new country.

And he's soaking up his new environment as much as he can.

Great tasting food is important, but Julian also aims to produce the healthiest food possible.

You won't find any additives here, and food is prepared in such a way as to retain as many of the nutrients as possible. Sure you'll get fries, but they won't be greasy or cooked in old oil.

He's spending a lot of time training his team on cooking methods that don't ruin the ingredients that he's spent so much time sourcing. Julian is happy with his team and they're his new Thai family. As part of this healthy food drive, he'll be incorporating a juice bar near the beach and restaurant, serving freshly squeezed juices, health 'shots' and blended smoothies, all from local fruit and vegetables, of course.

Colombians have a reputation for being passionate, fiery and exuberant. One only has to think of Colombian football stars or Shakira to know that this country produces people with a passion. Julian Fernández lives up to this reputation when he speaks of food, ingredients and travel. As he says, “If you're going to eat a club sandwich, shouldn't it be the best club sandwich you've ever had?” He just can't fathom doing anything other than the best. And the best to him is wholesome and memorable food using the best ingredients he can find – and find them, he will.

Spirit House Thai Cuisine Unique restaurant that, although being in the very heart of Chaweng, is set within its own ‘ruined’ city walls, complete with small lake and rice paddy. It offers a totally authentic Thai dining experience and is already becoming one of Samui’s ‘must-visit’ restaurants.

For reservations, free transport and further information, telephone 0 7741 4101.

Off Chaweng Beach Road

Tamarind Pacific-rim, Asian-influenced Cuisine Just minutes away from the hustle-bustle of Chaweng, this restaurant caters for gourmets who appreciate the best.

The kitchen is open from 6:00 – 10:30 pm.

For further information, transport and reservations (which are advisable), telephone 0 7742 2011.

Chaweng Noi Beach

Rosanne Turner For reservations or further information, telephone 0 7723 3033. www.x2resorts.com/samui

The Beach Club International, Seafood and Thai Cuisine One of Samui’s fine dining institutions has a fabulous beachside location within Buri Rasa resort, and offers food at terrific value-for-money.

The restaurant is open for dinner from 6:00 pm till midnight, with last food orders at 10:30 pm.

For reservations and further information, telephone 0 7723 0222.

Chaweng Beach

The Cliff Th Mediterranean Cuisine Popular grill and bar overlooking a scenic bay.

Great place to spend a lazy afternoon and an up-beat evening.

The Cliff Bar & Grill is open from midday – 1.00 am with the kitchen closing at 9.45 pm.

For reservations and further information, telephone 0 7744 8508.

Ring-road between Chaweng and Lamai

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SA SAMUI DINING GUIDE D RE RECOMMENDED RRESTAURANTS E

Awake at dawn? You may hear sweeping from outside as someone is almost always up clearing leaves in the garden. It’s 8:00 am sharp when you hear the strains of the national anthem m broadcast from loudspeakers; if you are in the city or a train station you’ll see almost everyone e come to a complete standstill at this hour, and again at 6:00 pm.

But noon is unmistakable. It’s the hour when pens drop, the national water ter table probably dips as toilets flush, h, and the boardroom, factory or office clear out for the lunch hour. Thai people take ake their food seriously, and you’ll find an animated, curious and eager crowd heading out to forage for something to tease the palate and satisfy the mood of the day.

The Dining Room French-Mediterranean Cuisine Reputably Samui’s most beautiful restaurant, with every justification. And the food’s excellent too, courtesy of Executive Chef - Aziz Awang, and is complemented by some superb wines.

The restaurant is open from 7:00 am until late (kitchen closes at 10:30 pm).

For reservations and further information, telephone 0 7741 8367.

South Lamai (off Ring-road)

The Farmer Thai & International Cuisine One of few Samui restaurants with that elusive ‘Wow!’ factor. The chef serves some of the world’s finest Thai cuisine in a unique rice-field setting making The Farmer a totally memorable dining experience.

The Farmer is open from midday until 10:00 pm (kitchen).

For reservations and further information, telephone 0 7744 7222.

Ring-road, Ban Tai

The Five Islands Restaurant Seafood, Thai & Fusion Cuisine Idyllic south-west coast restaurant looking out across the islands. Natural beauty, great sunsets and the freshest-of-fresh seafood make it an excellent dining venue.

The Five Islands Restaurant is open from 12:00 noon until late.

For reservations, transport and further information, telephone: 0 7741 5359 or 0 814 775 371.

Five Islands Beach, West Coast

The H Th Height i ht International & Thai Cuisine Set on an idyllic hillside overlooking a private bay and with superb food, this restaurant has become one of the most popular on the island.

The Height restaurant is open from 7:00 am, with dinner from 6:00 pm (kitchen closes at 10:30 pm). For reservations and further information, telephone 0 7796 0555.

Going Native Joining the locals at Horm Lamai restaurant.

At Horm Lamai, close to the entrance nce of Tesco Lotus in Lamai, lunch is ready. Bank ank tellers, local businesspeople and passersby who ho have timed their midday stop well, are pouring ng in to peer over a glass display case with dishes hes owner and chef Khun Chaweewan (Jim) has been preparing all morning. For a group of work colleagues, or a single person needing a lunch fix,, the ready-made foods offer a wide choice.

Local regional specialties may include lude geang som, a sour super spicy curry with pickled kled bamboo shoots, or khua khling which is usually sually finely chopped beef or pork dry-fried in n chili to the satisfying radioactive level that southerners utherners appreciate. But there will be plenty ty of milder options such as fried fish, coconutt curry, mixed vegetables, pork fried in garlic, orr khao khluk kapi - a one plate dish that satisfies es with a diversity of textures and flavours, and consists of rice steamed in shrimp paste, strips ps of braised pork, crisp vegetable toppings, shallots, hallots, lime and a thin omelet. If you prefer, there’s ’s an a la carte menu to choose from, with traditional onal Thai favourites ranging from appetizerss to stir fried and even some foreign dishes.

I have a friend who always orderss omelette in a new restaurant to test the chef’s ability. bility. I decide to do the Thai version with a ‘fried rice ice test’. A simple fried rice can be the barometer meter for a restaurant. The rice should be cooked oked but not too oily. The egg should be in chunks, s, not mashed to pieces. You should be able to taste te the salt and pepper. The vegetables (nor (normally rmally tomatoes, onion and kale, but but in this case with the addition of a broccoli broccoli and

cauliflower) should not be overcooked. I order a seafood version and it’s a generous portion with prawn, squid and fish. It’s delicious, hot and all the criteria are met, and I don’t mind that it’s ever so slightly oily for my taste. I love that there is no MSG in any of the food. This assurance is not easy to find in Thailand.

Khanom chin is another well-loved favourite here, with four types of sauce to add to the rice noodle base. These range from the super spicy gaeng tai pla (fish innard sauce) to the milder green chicken curry and even a sweet sauce so that you can go half and half. To temper the heat of any sauce, you will be presented with a tray of over 20 vegetables and herbs, both pickled and fresh, to tweak this deliciously healthy brunch or lunch dish to your taste. These can range from familiar items such as cucumbers, green beans, Thai basil and cucumber relish, all the way to exotic sataw (lovingly translated as ‘stink bean’), wing beans, cha-om or fresh banana flowers.

Usually I find kanom chin too light for a satisfying lunch repast - but having two plates, or eating it with a boiled egg is perfectly acceptable way to get around that. Or you can sneak in well before the lunch crowd, and make it a brunch experience.

From 7:00 am when it opens, the restaurant serves traditional Thai breakfast offerings. Rice soup is the

ubiquitous traditional Thai breakfast. A rice broth with a pork, shrimp or fish base is a kind way to start the day for your stomach - nutritious, easy to digest yet filling; it’s also the universal Thai panacea for hangovers, tummy aches or anyone feeling poorly. The house recommendation is rice soup with fish - the chef tells me she only uses large-bodied white snapper specially sent from Suratthani. The soup is acclaimed by regulars as ‘sud yod’ (superb)!

If you don’t don t have time to sit down to a bowl of soup, grab a salapao - a light puffy rice flour bun with a variety of fillings (pumpkin, sesame, black beans, pork with salty egg) that makes a handy morning mouthful with coffee or tea.

Or there are bite-sized steamed dim sum (or khanom jip in Thai) that are all home-made to an original family recipe. I saw three kinds mushroom, fish wrapped in tofu and pork and prawn. Served in the bamboo containers in which they have been steamed, these morsels are best dunked in soya sauce or in a reddish paste of pickled soya, vinegar and chilli.

Owner Khun Somporn (Lek) is from Samui and Khun Jim grew up in Trang. They met in a Samui bank where they both worked. “We learned about service there,” says Khun Lek, “but we enjoy meeting customers, and sharing views with friends.” Adds Jim, “I have always been busy and happiest in the kitchen, so this seemed the natural thing to do.”

Horm Lamai has been open for six years now, and while it’s located on the main ring road with seating overlooking the street, it also has a lovely garden setting out the back, with a large table under a thatched roof, and another five smaller tables under an awning.

Open from 7:00 am, the kitchen closes at 3:00 pm.

Until 4:00 pm you can still stop in for a variety of coffees and teas, from the traditional ‘ancient coffee’ out front, to a snazzy coffee machine spewing out cappuccinos in the back. It’s closed on Mondays.

Horm Lamai is a true local establishment where it’s always time for a friendly and refreshing pit stop.

Annie Lee

Laem Nan, Lamai

Authentic Thai Cuisine California Cuisine Succulent BBQ Seafood 16 www.siamwininganddining.com

Cards on the Table

SAMUI DINING GUIDE E RECOMMENDED RESTAURANTS

What’s new at Sareeraya’s Chef’s Table.

It’s a long and winding road. Mostly it’s hot.

Sometimes it’s dusty, too. And it’s lined with lures. I mean – there’s so much to make you look. To make you stop. Sometimes it’s just a string of huts, open at the front, filled with glittering prizes – watches, DVDs, baubles, bangles and beads, like Aladdin’s cave. Other times it’s the promise of a meal fit for a king, with or without DJs or private dancers. Or a side street full of bouncy bars. Or a pizza place. Or a cool coffee shop on the boardwalk. It’s utterly alluring. So much so in fact that, when there’s nothing there to see, your unthinking response is that there’s nothing there at all.

It’s Chaweng Beach Road. And you’d be wrong about ‘no place to go’. A little-realised fact about Chaweng is that many of the best things are hidden away out of sight, particularly when it comes to wining and dining. And that brings us straight to Sareeraya Villas & Suites, and their laid-back restaurant, Chef’s Table.

Sareeraya isn’t exactly the newest kid on the block; it’s actually well established, but is fresh enough to have first opened its doors just in time to catch New Year’s Eve, a touch over three years ago. In this time it has established, and maintained, a reputation for quality and service that’s become the envy of many. In an era when minimalism threatens to reduce things down to

‘virtually nothing there’, this resort sets a clear standard in this genre for elegance, style and understatement. In fact, if you cruise past on wheels you might not even notice it. However, if you stop outside the Samui International Hospital in North Chaweng and glance across the road, you’ll instantly become aware of the crisp, grey-walled frontage of Sareeraya.

The Page Thai & International Cuisine Part of the amazing minimalist resort – The Library, this restaurant has an extensive beachfront location and is refreshingly different, in a great way!

There are actually almost fifty 5-star suites and pool villas crafted behind these walls – but you won’t get much idea about these as you make your way through reception towards the beach.

The name ‘Sareeraya’ means ‘Princess of the Ocean’. And this water-theme is in evidence everywhere, from the huge, shady twin sculptures at the entrance, to the terraced layers of cascading lily ponds that peep shyly out at you, overhung by greenery. Anywhere else these would be highlighted and dramatised. But the entire atmosphere here is so wonderfully unassuming that these unusual features are content to sit and smile.

The restaurant is open from 7:30 am to 12:00 pm (kitchen closes at 10:30 pm), with the dinner menu being available from 7:00 pm.

To book a reservation, telephone: 0 7742 2767-8.

Chaweng Beach

There’s a constant interplay of opposites throughout – rough-smooth, light-dark, geometric and free-flow. This also runs through into their beachside restaurant, Chef’s Table. The far wall is of pale stone but with free flow curves on its surface. Tables and chairs are dark, strong, and geometric. It’s cool, shady, and open

The Patio Restaurant Italian, Seafood, European & Thai Cuisine Unquestionably Lamai Town’s finest restaurant.

Beach frontage, water features, delicious food and live entertainment are just some of the reasons why.

on two sides, with a whirling battalion of overhead rattan fans making silent poetry in motion. It’s refined, understated and instantly relaxing. And, actually, it’s all very realistic, too.

“This isn’t fine dining, with silver service, evening dress and big ideas about itself,” the resort’s General Manager, Pius Luechinger, explained. “It’s a restaurant.

People come here to eat. And I think that the reason they choose to come here is because we have a great environment – ambiance, if you like – and an excellent menu with 5-star-quality cuisine, friendly and attentive service and sensible pricing.

Plus we have a chef who is something of a legend on the island.”

Steven van Duyn is the man in question and, after a star-studded culinary career in hotels in his native New Zealand, he came here to live and work several years ago.

He’s been actively involved in the local orbit, including the Samui Culinary Circle (SCC) and was one of the international chefs who were invited to contribute to the prestigious Unilever coffee-table cookbook, ‘The Signature’, in 2009. Having started at Sareeraya at the very end of 2012, he nonchalantly worked his way through the demise of the Mayan Calendar, and set about re-defining the culinary calendar for Chef’s Table.

“There are a lot of restaurants on our island,” he told me, “and we need to distinguish ourselves to make any sort of impact. The daytime (lunch) menu is as good as it gets. But the evening dinner menu is even better. It’s all too easy to go over the top with the idea of fusion – we’re in Asia, after all. But my menu uses hints and reminders of Asian cuisine – herbs, spices and sauces – blended together with international dishes. Nothing is heavy or over-classical, and sauces are reduced to almost juices. I can’t see the point of importing all sorts of expensive exotic meat and seafood just for the sake of it. So I use New Zealand mussels because the quality is

top-notch and consistent. Beef, too. Scallops come from America for the same reason. But quality lobsters and king prawns come from the Andaman region around Phuket, as they are super. Anyhow, it’s not the shopping list that should make you want to shout. It’s what you do with it that counts.”

In outline, this means a variety of starters (not so big that they will over-fill you and spoil what’s to follow), an intriguing set of mains or seafood dishes (but no so many that you can’t make a choice) and a selection of gourmet desserts that you just can’t say no to. Such as chocolate fondant, or brown sugar sticky toffee pudding – fresh fruit is an option, naturally. And in particular, it means dishes with a WOW factor. A blend of contrasts, textures, and lingering after-flavours which make you dream, dream, dream. And Steven is an established master of this medium. Just check out his grilled miso-glazed sea bass fillets with seafood, tortellini, cucumber ribbons, tomato and saffron sauce, for instance!

The location is unassuming. The decor is minimalist yet refined. The style throughout is subtle and understated, yet distinctive. The quality is consistently high. And the cuisine at Chef’s Table is a perfect combination of all of these things, except for the occasional and pleasantly unexpected taste bud explosion.

There’s even a private table right on the sand if you want something romantic and exclusive.

And twice a week there’s an all-you-can-eat beach buffet.

It’s Chef’s Table. It’s only 24 seconds from Chaweng. And it’s at Sareeraya Villas & Suites.

End of story!

Rob De Wet For reservations or further information, telephone 0 7791 4333. www.sareeraya.com

The restaurant’s open from 6:30 till late, with the kitchen closing at 10:30 pm.

For reservations and further information, telephone 0 7742 4420, ext. 916.

Lamai Beach

The Terrace Thai & International Cuisine The perfect place to spend an afternoon before watching the sunset and enjoying a fabulous meal at terrific value-for-money prices.

The Terrace is open for lunch from 11:00 am – 5:00 pm and for dinner from 5:00 pm (kitchen closes at 10:30 pm).

For reservations and further information, telephone 0 7742 1721, ext. 7.

Laem aem Yai, West Coast

Tree Tops International Cuisine One of the most unique dining experiences you’ll ever have as dinner is served in individual ‘tree houses’ high up amongst the tree tops looking out across fine views. The food is excellent too, and that’s courtesy of German Executive Chef, Matthias Mittnacht.

The restaurant is open from 6:00 pm with the kitchen closing at 11:00 pm.

For reservations and further information, telephone 0 7791 3900.

North Chaweng

www.siamwininganddining.com

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SA SAMUI DINING GUIDE D RE RECOMMENDED RRESTAURANTS E

Zazen Restaurant International & Royal Thai Cuisine Exceptionally stylish beachside restaurant, part of a unique boutique resort. Very talented international chef.

For reservations and further information, telephone 0 7742 5085.

Bophut Beach

Le Salon de Ti International Cuisine This fabulous first floor Le Salon de Ti transforms every evening into the exclusive 12-seater Chef's Table offering both 5-course degustation and 7-course tea-inspired menus.

The restaurant is open for tea from 2:00 pm – 5:00 pm, and for dinner (not Mondays) from 7:00 pm (last orders at 9:00 pm).

For reservations (highly recommended) and further information, telephone 0 7742 5085, or 0 872 817 276 (F&B Manager).

Bophut Beach

Kentuckyy Fried ed Clarett Matching wine with modern and take-away foods.

The rules of which wines go with what foods are centuries old. But these hard and fast rules are outdated, the world has moved on from the days of formally structured dinners, always with meat or fish dishes as a main course. So what about our modern foods? Who has investigated, or even taken seriously, the best wines to serve with the great American hamburger? How about settling down to a quiet evening with a good book, a good wine, chocolates and potato crisps? What kind of wine goes with pepperoni and anchovy pizza? Is there a proper wine for crispy fried chicken from Kentucky, or barbecued pork sausages, or fragrant Thai noodles, or Thai curry dinners?

Zico’s Brazilian Barbecue Cuisine Totally unique Brazilian barbecue and huge salad bar complemented with exotic samba dancers and lively Latin music.

The restaurant is open from 7:00 pm – 10:30 pm (bar closes at 1:00 am).

For further details and reservations, please telephone 0 7723 1560.

Chaweng Beach Road (South)

Let us begin with the ‘Big Mac’. A hamburger, regardless of its name, is made from beef. And therefore, all of the wines that usually accompany beef dishes should prevail. Try a tannin-driven Shiraz or Aussie Cabernet Sauvignon blend. If, however, there is a strong influence of tomato in the burger, in the form of a tart relish, then look towards Italy. Barolo or Barbaresco will raise the expertly char-grilled burger to gourmet status. By this stage, I expect that some of the die-hard traditionalists amongst you are choking on your Beaujolais (and likening Barolo being drunk with hamburgers to something along the lines of putting a diamond tiara on a chimp!) But you must remember that, to the new generation of wine drinkers, the old food and wine rules are an anachronism. In 21st century wine consumption, anything goes.

Whether you have it in a restaurant, send out for it, or make it yourself, there’s nothing like a pizza. Pizza toppings, like people, vary. One can pile enough ingredients on that flat piece of dough to build it into a veritable Mount Vesuvius.

What wine can accompany a mass of anchovies, pepperoni, cheese, mushrooms, peppers and all of the other imaginable (or unimaginable) possibilities? Well, the basic materials of a pizza are dairy products, and thus call for a white or rosé wine. A Californian Chardonnay (because of its fruitiness) or a dry Chenin Blanc will fit the bill. An Alsatian dry rosé is also an inspired accompaniment for the ever-popular pizza too. If however, you are enjoying a heavily meat orientated pizza, then either go with an acidic red wine, like Chianti, or better still, a dry red wine with a big flavour, like Rioja or Petite Sirah.

At modern barbeque parties, there’s a myriad of food choices. But let’s concentrate on the red meats, often marinated in strong, woody and sweet flavours. Add to that the onions, mustard, ketchup and other condiments that will usually accompany them, and it will make the choosing of a wine very difficult. In homage to tradition, the wine should be red. And for me, the one wine that stands out for serving at barbeques is Zinfandel! Few wines fit a barbecue situation as well as a red Zinfandel. Its berry like flavour and aroma can stand up to some of the strongest foods. And a good Californian example will delight most wine enthusiasts, particularly outside

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of the USA, where it has yet to be fully appreciated, in my opinion.

If you have brought home a bucket of southern fried chicken (and why not?), then a crisp and aromatic white wine will do nicely. Sauvignon Blanc, or Soave, is the kind of wine that will cut through some of the greasiness found in this type of food. And in this case, as there are no powerful flavours to compete with, it can be a subtle wine too. A Riesling could work, and a gorgeously fragrant Muscat is an obvious partner for the “secret recipe of herbs and spices.”

So to Thai food, and Thai noodles in particular.

Although I have never seen anyone drinking wine at one of the ubiquitous noodle soup stalls, it is an interesting challenge. As with any ‘wet’ food, the wine accompaniment does not come intuitively. The only way to make a wine choice is to try to balance with the ingredients, rather than the broth. Pork is the most popular meat, and is, strictly speaking a white meat, but that somehow seems to suggest lack of flavour. Not so for Thai pork. Here, it’s often cooked by double boiling in stock, which imparts strong flavours, along with a darker colour. So the meat is certainly substantial enough to carry a red wine. On the other hand, when in a soup, it still steers me in the direction of a white wine. I once attended a wine tasting featuring German wine together with a ‘piggy plate’ of hams, roast belly of pork and pork knuckle. The star matches were a crisp zesty

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Finally, the answer to the question “what wine to serve with a good book, chocolates and potato crisps?” In case you don’t know, chocolate and red wine are made for each other (ideally the chocolate should be bitter) - old world (Italian or Spanish) Merlot would be my first choice. And for the irresistibly tangy and salty potato crisps, like Pringles? But of course… Champagne!

Peter James

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Riesling, a rich aromatic Pinot Gris and a fruity dry Riesling. And I’m sure all these would be good companions for pork-based Thai noodle soups. And for other Thai favourites, white wines also work far better than reds. A medium sweet, medium bodied white wine is best for balancing pungent dishes, such as the famous Thai curries.

Varieties like Chenin Blanc or Australian style Chardonnay blends will thrive. And if you can find them, there are some surprisingly competent Thai wines available. The white varieties are often with full body and subtle sweetness, especially blended to balance Thai food’s spiciness.

Valentine’s Menu 14 February 2013 CHEF TASTING MENU Poached French Oyster Angel hhair, tender leeks, Avruga caviar, beurre blanc Hokkaido Scallops De Bellay goat cheese and thyme ravioli, D Champagne sauce, Granny Smith apple

Alicanto Sauvignon Blanc, Chile A Rougie Foie Gras Poached Moulard duck foie gras au torchon, caramelized peaches, grilled brioche and 15 years old balsamic

Enate Gewürztraminer DO, Italy Sorbet Strawberry sorbet, crispy yogurt For Her Roasted fillet of French turbot, red cabbage aigre doux, oyster leaf, Pommery mustard sauce

Wairau River Sauvignon Blanc, New Zealand For Him Australian rack of lamb cooked “Sous Vide”, ratte potato puree, topinambour, glazed pearl onion, Port wine sauce

Urban Uco Malbec Mendoza, Argentina Sin Truffle chocolate tart, mousse au chocolat, and coffee ice cream, caramel chocolate “Croustillant”

Villa Sandi ProseccoIl Fresco Rose, Italy 1,800 Baht++/person or 3,090 Baht++with wine pairing

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Fine Beach & Hillside Dining at Samui's Newest Venue Quality Thai, Seafood & International Dishes The Ultimate Samui Dining Experience!

No visit to Samui is complete until you have dined at The Barge

The Barge Nora Buri's Signature Restaurant Chaweng North For Reservation Tel: 0 7791 3555 E-mail: thebarge@noraburiresort.com www.noraburiresort.com

Chaweng Beach Road Chaweng North Tel: 0 7742 9400 Fax: 0 7742 9498 E-mail: reservation@norabeachresort.com www.norabeachresort.com

It’s all happening at Nora Beach Resort & Spa Happy Hour - 5.00 pm - 7.00 pm 30% off all drinks (except liquors ,soft drinks & wine by the bottle) Monday ‘Sawasdee Asia’ - from 7.00 pm onward A taste of South East Asia with a selection of famous of Asian dishes prepared by our Chef.

Entertainment - ‘Jimmy Acrobatic Show’ THB 650 net/person Wednesday ‘Soul of Samui’ - from 6.00 pm onward Fresh seafood from the fisherman’s village and buffet BBQ selection.

Entertainment - ‘Samui Classical Show’ THB 980 net/person Saturday ‘Nora Delight’ - from 7.00 pm onward Enjoy our Chef’s special international buffet creations.

Entertainment - ‘Moo Moo Cabaret Show’ THB 980 net/person including 1 signature cocktail

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