January 2013

Romantic Dining

SAMUI

at Chaweng Beach

www.siamwininganddining.com

1st _ 31st JANUARY 2013

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g n i n i a Rem

e t u l o s e R

Byy all means make New Year’s resolutions to cut back on the eating and drinking – just wait until after your holiday before you start.

Wining and dining. Two of the most pleasurable activities in life but also two of the top three New Year resolutions for cutting down on (the third, of course, being smoking).

But you’re here on holiday, and wining and dining usually plays such a major part in the whole experience that any intention you may have of limiting yourselves in that department will have to wait until you get home.

With such a wealth of truly fabulous restaurants and cafés dotted around the island,

it would be a big shame if you missed out on the great dining opportunities on offer. Not only will you discover some of the tastiest Thai food in the Kingdom whilst you’re here, but you can also experience the very best of International cuisine fine-dining. And that’s courtesy of a whole legion of ex-Michelin-starred chefs who’ve turned their backs on the cutthroat restaurant business in the Western world in favour of working in this idyllic tropical environment – thank goodness!

So, have a very ‘Happy New ew Year’ on Samui, and good luck with your resolutions. esolutions. Even if two of them won’t be starting ting quite yet!

Steve Taylor

Editorial Director

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

SAMUI

Catch of Finding out a little about the best-loved seafood of all – Prawns.

Graeme Malley Editor

Angkanang Somwang (Peung) Graphic Designer

Ugrit Komlue (Grit) Photographer

Seksak Kerdkanno (Klauy) Webmaster

Rob De Wet Feature Writer

Rosanne Turner Feature Writer

Christina Wylie Feature Writer

Annie Lee Feature Writer

Peter James Feature Writer

Johnny Paterson Feature Writer

Nipawan Chuaysagul (Ning) Sales & Marketing Director

Steve Taylor Editorial Director

Henrik Bjørk Managing Director

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: editor@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

Prawn – or is it shrimp? It really all depends on where you are. In some countries larger species are referred to as prawns and smaller species as shrimp. Other places, like the USA, have the differentiation the other way round. Some chefs and cookbooks say the difference is size. Small and medium shrimp are sold as, well, shrimp, while large or jumbo are sold as prawns. But this ‘rule’ doesn’t always hold! The Food and Agriculture Organisation of the United Nations has attempted to clear things up with definitions of its own. According to them, a shrimp is a saltwater crustacean and a prawn is a freshwater crustacean. I think they mean they’re basically the same! But given it is the United Nations, no one is going to listen to them anyway!

integral part of the culinary scene. Quite rightly too, as Thailand is one of the biggest producers and exporters of shrimp in the world.

farming the oriental river prawn in large quantities, and India farms a small amount of monsoon river prawns.

lower than in saltwater farms. Intensive farming is not possible due to increased levels of cannibalism.

Marine (saltwater) shrimp have been farmed since the 1970s, and production has grown steeply to match the global market demands. In 2003, marine shrimp production reached more than 1.6 million tonnes, representing nearly 9 billion US dollars. And about 75% of it was produced in Asia, predominately in Thailand and China. Virtually all of these are of the family Penaeidae with just two species Penaeus monodon (giant tiger prawn) and Litopenaeus vannamei (pacific white shrimp) accounting for roughly 80% of all farmed marine shrimp.

In all there are around 200 species in the genus Macrobrachium and they occur throughout the tropics and subtropics, on all continents except Europe. And while the giant river prawns live in turbid freshwater, their larval stages require brackish water to survive. Males can reach a body size of 32cm and females can grow to 25cm. Typically, they will be harvested at around five months but that can depend on the conditions and technology utilised.

Regardless of what they are called, they adorn just about every menu in most countries. And, nowadays, they’re farmed and relatively inexpensive. They’re also particularly versatile, and can be deep-fried, battered, used in stir-fries, thrown into salads and sandwiches, chopped up and used in dips, tossed into curries or combined with other seafood. And on Samui you’ll find them displayed in restaurants as they are an

Freshwater prawns on the other hand had a global production in 2003 of about 280,000 tonnes. China was responsible for some 180,000 tonnes followed by Thailand and India with 35,000 tonnes each. All of the farmed freshwater prawns today belong to the genus Macrobrachium. Until the year 2000, the only species farmed was Macrobrachium rosenbergii (giant river prawn). Since then, China has begun

Freshwater prawn farming is considered by the United Nations to have less of an ecological impact than saltwater farming. Prawns are cultured in the freshwater environment at much lower densities, meaning less concentrated waste products, and a lesser danger of the ponds becoming breeding grounds for disease.

Grow-out ponds do not salinate agricultural land nor endanger mangroves. Additionally, freshwater farms are amenable to small-scale businesses run by a family. Another small business common in Thailand is the production of shrimp paste. Tiny shrimp caught off the coastal waters are made into blacang, a fermented paste that can take up to a year to mature. It’s used extensively in Thai cuisine and has an aroma unlike anything else. Needless to say, if you take some home with you, use it sparingly!

Distribution at Bangkok Airport courtesy of Bangkok Airways.

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

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Farming of both saltwater and freshwater prawns basically uses the same technology. Hatcheries produce post-larvae, which are then grown and acclimated in nurseries before being transferred into grow-out ponds. They are then fed and grown until they reach marketable size.

Harvesting is done by either draining the pond and collecting them, or by fishing the prawns out of the pond using nets. Due to the aggressive nature of giant river prawns and the hierarchy between males, stocking densities are much

When choosing prawns for use at home consider what you want to do with them to get the best

the Day results. Warm and cold water prawns have different textures and can bring out different flavours. Warm water prawns tend to be slightly bigger and have a stronger taste, so are more suited to strong spicy dishes. Cold water prawns tend to be smaller and milder, ideal for salads and snacks.

No matter what you call them, they are delicious to eat in a myriad of ways. And don’t be overly concerned when they come shell-on, getting messy with food is one of the few legal pleasures that you can get away with in public here. Just try not to do as a friend of mine once did. After staring into the warm, lemon-scented finger bowl for a while he then complained that he hadn’t ordered the soup and, anyway, it was the thinnest, blandest broth he’d ever tasted!

Johnny Paterson

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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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

Amala Restaurant

Funky Foods

Giblets. They ain’t pretty. In the West their offending form and texture is often disguised by being diced and added to a stuffing, much like you would do with carrots in a bolognaise for a 5-year-old who won’t eat their veggies.

Sometimes they’re chopped into little cubes and put into a pie. But rarely are they displayed in all their glory like they are in Thailand’s giblet soup (tue huan). Usually with a pork broth base, the innards, in all manner of shapes, float proudly at the top of the soup. Although they are chopped, little has been done do conceal their true nature.

There’s kidney, liver, stomach lining and more, all hovering about in there. Those who love it swear by the unique flavour.

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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And then there’s deep-fried locusts. Funnily enough, this is one that even many Thais avoid like the plague. Legend has it that the reason these crunchy little fellas came about as a snack item was that they were wreaking havoc on plantations, so the farmers proceeded to kill and eat them.

Another theory is that because crops were hard to grow, and cattle difficult to rear in the north-eastern part of Thailand, locusts were a food item derived merely from creative desperation.

Either way, there’s nothing actually wrong with eating them, so if you can muster up the courage to give them a go then by all means do. And once

you’ve conquered the locusts you can give the deep-fried beetles and scorpions a go.

Chicken feet are a delicacy throughout Asia, and Thailand is no exception, where they are often used in a soup (kha gai super). As you’d imagine, this dish has a chicken broth base, and in it you’ll find a number of not-so-often-used parts of a chicken, including skin-on chicken feet. Much like a Halloween punch bowl, you can often see the clawed foot protruding out of soup in what looks like a last-ditch attempt to escape. To eat this delicacy you slurp up the soup with a spoon and then gnaw away at the chicken feet to get the pieces of meat off. There’s not actually a huge amount of meat on the feet, so you’ll have to get in and around the toes to reap your rewards.

Papaya salad is a national favourite in Thailand, and many tourists who can handle a bit of spice love them too. But not all papaya salads are created the same. There is one which trumps all in the fear factor stakes, and that is papaya salad with fermented mussels (som tum hoy dong).

Papaya salads are, generally speaking, a pale green/yellow colour, but this one is fiery red – your first warning sign. Mixed in with the papaya pieces are stringy, orangey-red pieces of fermented mussels. But don’t worry; if you can’t

From ant eggs to blood salad, there are some unusual Thai dishes out there.

see them you’ll smell them first. And as the taste is equally as strong. This dish is not for the faint hearted.

There’s one particular pork salad (larb leuat), which actually has the potential to be a health hazard due to the fact that it uses raw meat. It's comprised of raw pork in a sour and spicy salad, that’s dressed with fresh pig’s blood. Although it’s traditional to make this salad with raw pork, government warnings encouraging people to cook the pork instead mean you’ll often get a cooked version in restaurants today – although it’s still dressed in that all-important fresh pig’s blood.

There’s a raw beef version of this dish too (larb leuat neua), also dressed in blood.

Whilst chicken eggs are a staple breakfast food all over the world, would you ever think of eating ant eggs? Not only are these a delicacy in Thailand, but they’re quite an expensive one too!

You can eat them raw, fried, in an omelette or in an Issan-style soup. The fried version (larb kai mot daeng) is actually quite tasty CNNGo writer, Mark Wiens, reports. “Blindfold a person, feed them a bite of red ant larb, and they will usually say it’s delicious. But unfortunately, it’s purely the idea of eating ant eggs that's to blame for most people’s revulsion. Why some people love it: Red

ants eat mango leaves so their bodies taste like a squirt of lime. Their eggs, on the other hand, are fatty, like precious morsels of rich butter.” A fairly positive assessment it must be said.

Do you like sushi? Well the Thais also have a sushi-esque dish just for you: raw shrimp (goong chae nam pla). These juicy crustaceans are served with the head and shell removed but tail still on, and dressed in garlic, chilli, spring onion and fish sauce.

There are a lot of interesting dishes out there in Thailand that’s for sure. Some you’ll see in markets, some on the carts of street vendors, and others on restaurant menus. Each of these ‘unusual’ dishes has loyal followers – otherwise they wouldn’t be around any more. And who knows, after you give them a try you just might become one too.

Christina Wylie

Jus t Gin ger!

SAMUI DINING GUIDE E RECOMMENDED RESTAURANTS

Amber b International and Thai Cuisine Being high up on the west-facing cliffs, Amber has a perfect ‘sunset’ location. It also has the dazzling Michelin-star experienced Chef Luke MacLeod in the kitchen.

Amber is open for dinner from 6:00 pm – 10:30 pm (kitchen).

For reservations and further information, telephone 0 7742 9100.

Baan Taling Ngam, West Coast

A culinary spice and medicinal marvel, that versatile seasoning, ginger.

Au Café des Arts Ginger. Quick! What's the first thing you think of when you hear that word? Maybe it brought back childhood memories of sweet and spicy gingerbread men. Or perhaps it made you think of a fiery redhead you know...

You’ve seen it piled high in baskets at the local market – that knotty, sandy-coloured root with its misshapen form (strictly speaking, it's a rhizome, not a root). Whether you've realised it or not, ginger plays a big part in many cuisines.

It's delicious, useful, and has been used for culinary and medicinal purposes for thousands of years, starting right here in Asia. Although native to Southeast Asia, ginger can be found sprouting all over the world. As a spice, the use of ginger dates back at least 4,400 years; but its usefulness as a medicine, was only discovered around 2,000 years ago.

Turning back the clock... The Romans were the first to import ginger from China, and by the middle of the 16th century, Europe was receiving more than 2,000 tonnes annually from the East Indies. The major producers today are China, Brazil, Jamaica, Nigeria, and tropical parts of Asia.

In the 19th century English pub bartenders put out small pots of ground ginger for patrons to sprinkle into their beer. And it was the ancient Greeks who first created that much-loved treat, gingerbread.

So besides being delicious, What's all the hype about ginger? Well, it has several medicinal benefits, one of the most common being its ability to take the edge off nausea. Whether it's morning sickness, motion sickness, an upset stomach or a

reaction to chemotherapy treatments, ginger works directly in the digestive system to treat the problem, rather than 'blocking' messages to the brain, as some other anti-nausea medications do.

It can relieve heartburn too, another common pregnancy symptom.

Ginger is also used to relieve arthritis-related joint pain, as it contains anti-inflammatory agents. In addition, it's an effective digestive aid. The theory is that ginger increases saliva and stomach secretions, allowing food to digest easily, with no irritation whatsoever.

The easiest way to get your daily dose of ginger is as a tea. And you can find boxes of ginger tea at any supermarket, especially here in Thailand.

Or make your own – steep 20-40g of fresh, sliced ginger in a cup of hot water. Add a slice of lemon or a drop of honey if you fancy. This aromatic tea is great to drink when you feel a cold coming on. It's a diaphoretic tea, meaning that it will warm you from the inside and promote perspiration, letting you 'sweat it out' so to speak. It also acts as an immune-booster, yet another benefit.

This juicy root can aid other cold and flu symptoms too, and with the trend turning back to natural cures wherever possible, this is good news. Ginger tea with a good splash of lemon juice and a dollop of honey will help a sore throat. For a persistent cough, take a half teaspoonful of ginger powder, a pinch of clove, a pinch of cinnamon powder and some honey in a cup of boiled water, and drink it as tea.

Many spas, including those here on Samui, use ginger in their body scrubs, wraps, steam baths and hot compresses. You may feel as though you're being basted and prepared for the oven like a plump chicken, but ginger used this way helps stimulate blood and lymph fluid circulation, as well as dissolve toxic matter.

On a culinary note, ginger has a peppery flavour, with a hint of lemon, and a pungent and sharp aroma. Galangal is a type of ginger used in Thai kitchens as well as other Southeast-Asian cuisines.

Also known as Siamese ginger, it has a slightly milder taste than the common variety, and its skin is reddish. Galangal contributes to the distinct flavour of tom yum (spicy clear soup) as well as tom kha (coconut milk soup). When enjoying a bowl of either soup, don't be shy to suck the flavour out of the chunks of floating galangal, lemongrass and lime leaves floating in the broth.

Anyone who knows their sushi will be familiar with pickled ginger – those paper-thin pink slivers, known as gari, that are meant to cleanse the palate between courses. Crystallised ginger is cooked in sugar syrup, air dried and rolled in sugar, delicious coated in dark bitter chocolate.

Hungry yet? Gingerbread, ginger nut cookies, ginger snaps, ginger ale, ginger beer, or how about some stir-fried pork with soy and ginger?

Ginger is used in marinades, sauces, stuffings, and salad dressings. Now strictly speaking, ginger is a herb, but most people think of it as a spice, due to it's potent flavour. It goes well with sweet or savoury dishes too. In its dried, powdered form, ginger tends to be hotter and more concentrated,

adding a distinct taste to curries and stews, or with sweet puddings, fruit cakes and particularly apple dishes. But fresh, it's flavour has more zest.

Bet you're hungry now!

Ready to try cooking with ginger? Firstly, choose the best you can find. Go for plump, unblemished roots. If possible, avoid any that are overly knobbly, as they're harder to work with. They should also feel heavy for their size. Break off a piece – you'll actually hear it snap like a carrot, another sign that it's fresh. With a paring knife, peel away the skin, taking only a small layer of the flesh beneath. Then grate, slice finely, or use a garlic press and add it to your culinary masterpiece. Store fresh ginger in the fridge, preferably in a brown bag, and it'll keep for about two weeks. As with all dried spices, ground ginger is good for about six months, if kept in an airtight container in a dark, cool place.

“Run, run, as fast as you can. You can't catch me, I'm the gingerbread man.” Bet you can't get that tune out of your head now, right?

Rosanne Turner

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)

Baitong Restaurant Seafood, Intl. & Thai Cuisine One of Chaweng’s finest beachside restaurants. Excellent food in charming surroundings, with entertainment or themes every night.

For reservations and further information, telephone 0 7741 3483.

Chaweng Beach

www.siamwininganddining.com

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SA SAMUI DINING GUIDE D RE RECOMMENDED RRESTAURANTS E

Microwave Mystery

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)

Modern marvel or hidden hazard?

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

Chom Dao 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.

CAFE BAR RESTAURANT

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

Bophut Beach

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Instant gratification. That's how life has evolved over the last few decades. Think back to your childhood holiday photos. Mum and Dad would snap away and when the roll of film was finished you'd hand it in at the photo lab. If you were lucky, you'd get the prints back the next day.

Then we got 'one-hour service' and you could pretty much hand in the roll, do the groceries, and then browse through precious memories over a cup of tea. Nowadays, we point, shoot and see the results instantly. Instant gratification. Today's kids don't understand the concept of waiting in anticipation for anything.

Staying with this train of thought, we have the microwave. Remember when you had to heat milk on the stovetop to make a cup of hot chocolate? Now we just pop a mug in the microwave, and it's ready in 90 seconds.

Remember making popcorn? You'd put a thin layer of kernels into the pot, cover with the lid, and wait in anticipation for the first 'pop!', that seemed to take forever. Now we get microwave popcorn. Ready in two minutes.

The microwave is great. Who has time to waste these days, right? But what does this little wonder-box do to our food? Is it good for us, or hazardous to our health? Well, after a bit of Googling, here are some interesting facts, that will allow you to come to your own conclusion.

Ah Google. Another example of instant gratification. Need to know something? Well as long as you have access to the internet, the world is your oyster. It's no wonder Encyclopedia Britannica announced, in March 2012, that it was selling the last of their printed 32-volume sets, and would now only offer the online version. Everything is about speed and efficiency; that's how the world is changing and

even this 244-year old publisher has had to change with the times.

Before we go into what's good and bad about the microwave, lets look at how it works. Microwaves cause water molecules in the food to vibrate at very high frequencies and eventually turn to steam, which heats your food. While this can rapidly heat your meal, what many don't realise is that it also causes a change in the food's chemical structure.

There are numerous issues that have emerged since microwave ovens first went onto the market more than 40 years ago. The first thing you probably noticed when you began microwaving food was how uneven the heating is. Now that's fine for a bowl of soup that can be stirred, but how do you stir a portion of lasagne? Well, you can't of course, so you end up with bits overheated to a frazzle, and cold blobs elsewhere.

'Hot spots' in microwaved food can be hot enough to cause burns, or build up to a 'steam explosion'. That's why so many mums gasp in terror on seeing someone heating the baby's bottle in the microwave.

Another problem with microwave ovens is that carcinogenic toxins can leach out of plastic and paper containers and into your food. Now lets not get into all the technical jargon and long-winded names of plastics and chemicals, but you're better off transferring your food into a microwave-proof dish before heating. Nowadays, we hear horror stories of pretty much everything and anything contributing to cancer, so why add another to the list that would be easy to avoid.

We've heard the stories too about radiation escaping from your microwave while it's operating. But really, this was more of a risk with

earlier models than with recent ones, which undergo more rigorous testing. Theoretically, there is a small amount of radiation leakage through the viewing glass, but reports consider this level to be insignificant and well below the level known to harm people.

On a nutritional level, minerals are largely unaffected by 'nuking' food, so you’ll still get the same magnesium, calcium and zinc in microwaved foods as you would in non-microwaved foods. But some reports say that the all-important B vitamins, flavonoids and other nutritional elements are easily destroyed by this cooking process.

Now just search the word 'microwave' on the internet, and you'll get page after page mentioning the health risks of using this time-saving device. There're surprisingly few links mentioning the good points – other than speedy cooking. Mmm... now this could be that, well, microwaves really are bad for us. Or, it could have to do with the fact that human nature loves drama and hype, in much the same way that we are more likely to complain about a bad meal than compliment the chef on a good one.

Those in favour of the microwave argue that water-soluble vitamins and minerals are better preserved with this method of cooking than traditional methods such as boiling, where all the goodness ends up in the cooking water, and ultimately down the drain. Also, because microwaved meals are cooked in their own juice, there's no need to add butter or oil, and also less salt, reducing the kilojoule and sodium intake for those watching their diet. Vegetables also retain their colour and crispness when cooked in the microwave. Remember Granny's over-boiled,

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soggy, grey broccoli? None of that with a microwave.

So who should we believe? Well, like with everything in life, it's all about moderation and common sense. Use suitable containers and utensils, and follow the instructions provided with the appliance. Don't over-cook food, and don't stare through the glass door with your face up close – it's not a TV after all. It's about weighing up the pros and cons and making an informed decision, ignoring websites and 'information' that seem overly one-sided. If these appliances were so dangerous, would they really still be on sale to the public after 40 years? And no, you can't dry your dog in the microwave, as, according to urban legend, one idiotic woman in America once did – and promptly sued the manufacturer when her poor pooch died. Because they didn't actually say she couldn't do it!

Anyone who enjoys cooking will admit that there's less satisfaction from cooking in a microwave than oven roasting or baking. But, with this speedy cooking process there's more time to sit back and enjoy that cup of tea rather than slaving over the stove. Let's face it, in today's high-paced world, we can all do with a little help in creating a 25-hour day.

Rosanne Turner

Ray Kroc

SAMUI DINING GUIDE E RECOMMENDED RESTAURANTS

TOMATO The Beatles

Dining on the Rocks

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We highlight some of the more curious events of the month of January.

1st – If you’re reading this with both eyes open then it’s not January 1st! Because today is not only National Hangover Day in the UK, but it’s also National Bloody Mary Day in America.

2nd – This was the day, in 2008, that a man in Boise, Idaho, was reported to be attacking a Coke machine with a hammer and yelling, “… they’re all trapped inside!”. Police later discovered a quantity of crack cocaine in his possession . . . rd

3 – The last of the peanuts disappeared on this day, back in 2003. Well, make that ‘Peanuts’, as this was the last-ever publication of the comic strip, following the death of of its creator, Charles Schulz.

4th – The world’s certified-oldest man died on this day in Italy, in 2002. He was 112 years old and attributed his advanced age to drinking a cup of red wine every day.

his followers had been regularly having sex in public ‘to encourage the banana harvest’.

10th – Today is St Martha’s Day, sister of Mary Magdalena and patron-saint of cooks, dieticians and domestic servants.

11th – Cornish Pasties? Hardly. These pasties stick to your chest, are ‘no-peek’, and appeared for the first time on this day, in 2009, to safeguard the modesty of women who objected to the new full-body airport X-ray scanners.

12th – This was the day, just a year ago, when the City of New York appealed for unwanted refrigerators. They were to be left at collection points throughout the city. However a staggering 11,528 of them disappeared off the streets overnight. Only in America . . .

5th – The largest-ever chicken’s egg was found by farmer Zhao Li from northern China, on this day, in 2010. It measured 9cms long and weighed 420gms.

13th – That man again! This time President George Bush burst a blood vessel, fell onto the floor and fainted. It was later attributed to him trying to do more than one thing at a time – eating a pretzel whilst trying to cheer a game on TV, on this day, in 2002!

6th – ‘Chip Slash Official’ might have screamed the German headlines on this day, in 2006, as the government of that nation decreed that French fries would have to become smaller due to a disastrous potato crop. Fries longer than 2 inches were suddenly illegal. Oddly, there was no limit on how many of the mini-fries could be sold!

14th – He began as a humble salesman but opened his first McDonald’s restaurant in 1955.

Six years later he owned 228 franchises and eventually bought-out the McDonald brothers in 1963. When Ray Kroc died a multi-millionaire, on this day, in 1984, his empire stood at 7,500 outlets worldwide.

7th – Another one for the record books, this time as English fisherman, John Goldfinch, hauled up a giant catch on this day, in 2009. Unfortunately it turned out to be a scuba diver with the hook buried firmly between his legs. The tackle was quickly removed from his tackle with no harm being done.

15th – Immortalised by the ‘non-art’ paintings of Andy Warhol, this was the day, in 1990, on which Campbell’s made the record books, as it sold its 20 billionth tin of tomato soup.

8th – Yet another record – the only Head of State to be sick on another one. This was the day, in 1992, that President George Bush vomited over the feet of Japanese Prime Minister, Miyazawa Kiichi. He later told the press that he wasn’t expecting the sashimi to be uncooked.

9th – Rumble in the jungle? This was the day, in 2001, that New Guinea cult leader, Thomas Peli, had a restraining order placed on him, as he and

16th – If you listen carefully they still sing this song on Samui, although ‘I’ve Got a Lovely Bunch of Coconuts’ was first released by Danny Kaye, on this day, back in 1950. th

17 – Moo-ving up in the world, this was the day, in 1988, that history was made at Amsterdam’s Schiphol Airport, with the opening of the world’s first-ever departure lounge for cattle. VIP breeding stock were now able to enjoy pre-flight drinks and fodder, before being flown away to be eaten.

18th – Captain Cook discovered Hawaii, on this day, in 1778. He originally named it after the First Lord of the Admiralty, Lord Sandwich, and the region was known as the ‘Sandwich Islands’, until being re-named in 1795.

19th – And talking of fridges and freezers, this was the day, in 1971, when the world’s lowest-ever recorded temperature occurred, at the Prospect Green Camp in Alaska. With temperatures down to -88° F local workers just dumped their groceries outside on the porch, where they would stay fresh for months – if you could pull them off the step again!

20th – A bottle of beer for 2,500 baht? No, not in a 6-star hotel but in retail outlets of Scotland’s BrewDog Brewery. The world’s strongest beer went on sale on this day, in 2009, sold packaged inside a dead stoat! (Well, a live one would have been really tricky . . .)

21st – Get stuck into the local food here on Samui today, as it’s International Eat Something Hot and Spicy Day! 22nd – This was the day, in 1909, on which the French novelist, Marcel Proust, ate a piece of tea-soaked toast which triggered-off a blast of childhood memories. These recollections gave rise to his 7-volume novel entitled ‘Remembrance of Things Past’. rd

23 – A slick old time, on this day, in 1963, as 3 million gallons of soya bean oil, gushed from a ruptured tank in Mankato, Minnesota. Happily, little harm was done – although no doubt the 10,000 ducks that subsequently died on the nearby Mississippi River felt differently about it all.

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

2013 January Mon

Modern Interpretive Cuisine

Thu Fri 3 4 10 11 17 18 24 25 31

Sat 5 12 19 26

the rest of him. He began his working life as a soap salesman, but then noticed that customers preferred the free chewing gum promotions to the actual soap. He started to make his own gum and finally ended up owning the world’s largest chewing gum company.

27th – Were you aware that, right up until this day, in 1677, tomatoes were thought to be poisonous? For centuries it had been thought that tomatoes were inedible, but Sir Francis Bacon discovered that storing them on lead or pewter dishes was actually the cause.

28th – Was it Albert Dunny? Or Alfonso Bogg or Frederick Kahsey? It was, honestly, Thomas Crapper who invented the first flush toilet (in 1883). And this was the day, in 1920, on which he finally shuffled off this mortal coil.

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

29th – What do you call an exploding 56-foot sperm whale? This event was witnessed on a public street in Taiwan, on this day, in 2004, whilst it was on its way to an autopsy to determine the cause of death. Expanding internal gasses were the culprit and provided a lot of people with free sushi.

30th –This was the day, in 1969, that The Beatles made their last public appearance, playing on the roof of Apple Studios in London.

31st – And, just to connect with Ray Kroc and the McDonald’s story, this was the day, in 1990, when Russia had its first taste of the ‘Bolshoi Burger’ when the big golden ‘M’ appeared for the first time, in Moscow. Progress, comrade, progress!

Rob De Wet

24th – Beer again, this time a ‘first’, as this day saw the appearance of the first-ever cans of beer, sold by the Krueger Brewery in New Jersey, in 1935.

25th – You just can’t keep a good Bush down! In an attempt to win voters in Iowa, the irrepressible president publicly munched on a raw corn cob, with gleefully-boyish exclamations such as, “Wow!” and “Yum!” The farming public was not moved by his enthusiasm: they were all well-aware that corn like this is only fit to be eaten by cattle. Moo! 26th – This was the day, in 1932, that the jaws of William Wrigley finally came to a halt, along with

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.

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

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

www.siamwininganddining.com

7

SA SAMUI DINING GUIDE D RE RECOMMENDED RRESTAURANTS E

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

Full Moon Italian with an Asian touch Cuisine Award-winning romantic, innovative 5-star restaurant with abundant water features offering exciting Italian cuisine with novel Asian influences.

Full Moon is open from 6:30 – 11:00 pm.

For reservations and further information, telephone 0 7742 8300.

Bophut, Maenam Beach

T he

Day After The Night Before Hangovers and sure-fire cures.

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

Jahn 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

Most of us like a drink or two. On occasion we may even have a few more than that, actually, a lot more than that. And with that comes certain consequences. Usually foul breath, an empty wallet and an ungodly hangover to name but a few. And it's the latter that causes millions of early morning calls to the workplace claiming the flu, a stomach bug or some other such nonsense. All hokum, even a dodgy kebab at 4 am isn't going to give you that kind of headache. Trust me, I'm a writer and I'm Scottish, it's one of the few subjects I'm an expert on, without any research!

So what actually happens to your body when you over-indulge? Well, after you ingest alcohol, your body breaks it down into (amongst other things) acetaldehyde, which is one particularly nasty chemical. In layman's terms it gives your brain a bigger kicking than a dozen England football fans could on crack cocaine. And that's just the start. Then your nervous system gets short-circuited by your body's mineral and vitamin depletion. Plus there's low blood sugar and acute dehydration. All of which result in nausea, twitchy nerves, shakes, pessimism, terrible brain pain and a temporary suspension of the laws of gravity. The severity of the hangover will vary depending on many things, including: the amount you've downed in a given time period; your own enzymatic capacity to deal with the poisons; your age, and your weight. Put like that, it starts to sound less attractive by the minute.

Okay, let's presume you've ignored all of the above and are pretty sure sometime soon you're going to make the same mistakes all over again.

8 www.siamwininganddining.com

Is there a cure? Short answer, scientifically speaking, is no. However, there is plenty of anecdotal evidence that certain things work for some people. Logically, eating before you go out and drinking lots of water before, during and after will certainly lessen the effects, but let's assume you chose to ignore that, as no doubt many of you will. And let's presume you mix your drinks, keep up with the fastest drinker in your group and believe you are on a mission from God to drink every bar dry. In other words - a normal night.

You've now managed to find your way back home, removed half your clothes and launched yourself to within ten feet of the bed. All well and good. Now let's fast forward about eight hours. It would be longer but if you're lucky your bladder should have given you a wake up call. If not, you're on your own, no-one's going to help you with that one. A few stumbles and fumbles later and that's when it really hits you.

Cue the England fans and let battle commence.

First of all you could gulp down some water and go back to bed until the bad man inside your head goes away. But let's say you've got to get up. You could try a 'hair of the dog that bit you'.

Many swear by a Bloody Mary, but really that's just delaying the inevitable. Unless you are planning to continue drinking until the Grim Reaper comes along, and that might just hurt a tad more. How about a nice cup of coffee? Sure it might wake you up, but it’s a diuretic (the same as alcohol) and will aggravate dehydration.

You'll still have a blinding headache, and now you'll be much more aware of it. Orange juice is favoured by many, and just as many return it

from whence it came! Your stomach is just going to reject it. On saying that a number of people believe a glass of orange juice with a raw egg in it works wonders. For most of us though it will simply mean two things to clean up off the kitchen floor. If nausea strikes, something fizzy, such as Coke (Irn Bru if you're Scottish) can work for that aspect of your discomfort.

In terms of food, lots of people like nothing better than a good old fry-up. It can help with the replenishment of nutrients and, taken with some vitamin tablets, headache pills and plenty of water, is considered one of the fastest ways to combat a hangover. You may need a little nap afterwards though. Bananas, honey and peanut butter can help reduce the pain and some love Marmite on toast. It's got lots of salt and vitamin B, but its oily nature could upset some stomachs. How about consuming the rest of the pizza you staggered home with. If the dog hasn't scoffed it you could tuck in. I've no idea why it works, I think it's just a bloke thing.

A hot bath can also help sweat the toxins out, as can exercise.

There are a few products now on the market that the manufacturers claim are the ultimate cure. One is cysteine which is available at speciality food stores. It directly counteracts the poisonous effects of acetaldehyde. Taken with some vitamin C, headache tablets and a fruit-packed milkshake, it claims to do the trick.

Another is a drug known as RU-21, which was allegedly created by the Russian KGB, to keep their agents sober whilst drinking with the enemy in order to steal secrets and lies. Its makers claim that it stops the body producing

the enzyme which turns alcohol into acetaldehyde. But if you're seen taking two pills for every two drinks before consuming the alcohol, you'll be reasonably suspicious to any pub landlord or bouncer.

Recently, there was a scientific study undertaken

by Exeter University Medical School, and the results were published in the British Medical Journal. Unsurprisingly, they found no compelling evidence that any interventions actually worked. I think most of us could have told them that. So, really, the bottom line is that if you drink way beyond your limit, it's going to hurt. A few things might lessen the pain or take your mind off it for a bit but that's about all. You could do what I did and get roaringly drunk for weeks on end, trying out a different 'cure' each day. I did enjoy the 'hair of the dog' up to a point. Sleeping for very long periods also worked reasonably well, as did big fry-ups.

Now for the downside to this experiment. My wallet is empty, my girlfriend's left me, my liver is the size of a small country and I could easily be mistaken for Frankenstein's monster's older, uglier brother. On the upside I've completely forgotten any problems I vaguely remember previously having, I've met a whole sub-culture of like-minded people, and street-hawkers now cross the road to avoid me. To be truly great, one must suffer for one's art. Cheers!

Johnny Paterson

SAMUI DINING GUIDE E RECOMMENDED RESTAURANTS

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

The Answer is Hansar.

Why H Bistro at Hansar Samui still has everybody talking.

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 Where are you staying? On Samui, I mean. If the answer is Chaweng then right away you’re spoiled for choice with restaurants. Even where it’s quieter in, say, Maenam or Bophut, you could still eat-out in a different local eatery for every night of your stay. But people don’t usually do this. The first couple of nights they tend to stay in, tired from their journey. Then they go out to explore what’s nearby. And that’s where they’ll remain for most of the time, eating-out at restaurants they can walk to. But there are always a couple of evenings where everybody feels the need for something special. And one sure bet is that, wherever you’re staying, you’ll visit Fisherman’s Village at least once during your time on the island.

In theory the street along the seashore of Fisherman’s Village is one way. Both people and vehicles make their way from the jetty-area in the centre past the shops and restaurants, following the setting sun westwards. And, after having explored what appears to be just about all there is, you’d be forgiven for turning around and heading back the way you came. But wait!

Because right at the end is where you’ll discover the 5-star Hansar Samui resort and its excellent signature restaurant, H Bistro.

This is a comparatively recent addition to Samui’s dining scene, having opened its doors for the first time back in July 2010. But in just these couple of years, Hansar and H Bistro have established reputations for themselves that are up there with the best. The restaurant here is right on the seafront and is split into two open-sided levels, with the elevated and laid-back Chill Lounge upstairs and the fine-dining surroundings of

H-Bistro at sea-level. Although the Chill Lounge was initially conceived as a kind of ‘meet ’n’ greet’ space, it very quickly evolved into an alternative dining area to the one below. Huge comfy sofas abound, together with big day beds, and a ‘tray service’ from downstairs so you can enjoy your gastronomic goodies at recumbent leisure.

As with any quality restaurant, everything – the bias of the cuisine, the form of the menu, manner of presentation, quality of ingredients and, of course, the ensuing reputation – all stems directly from the attitude and abilities of the chef behind it. Plus (and few folks realise this) the constraints of the food and beverage budget conferred upon them. At Hansar, French-Canadian Executive Chef, Stephen Dion, has been given free rein to work his culinary magic. Stephen had previously created gourmet menus that even kings have been happy with. Quite literally; although, in fact, just the one of them! Because, before his most-recent previous appointment at the 5-star State Tower Bangkok, Stephen was the personal chef for His Majesty the King of Jordan.

and fine-dining restaurants. Culinary trends and fashions suddenly appear and spread almost overnight. But I keep to the edges of all this and am always looking for ideas and ingredients which others aren’t using, such as the live razor clams we just talked about; they’re huge, around 11 centimetres long. They’re cold water clams and have a sweet flavour, very distinctive, and a comparatively fragile texture, not rubbery in the least. I prepare them carefully to retain and enhance their natural flavour, and bed them with a risotto which complements their taste, rather than competes against it. This is topped only with butter and saffron, no cream, for the same reason, and finished with a giant langoustine for contrast.”

Stephen has been employing slow-cooking techniques for a very long time now and the melt-in-the-mouth results are satisfyingly notable in the ‘Mains’ and ‘Chef’s Specials’ sections of the menu. The classic Japanese Wagu beef is an example of this, imported from Kagoshima, and served with a pink garlic clove, green peas and baby golf ball carrots, with a light Bordelaise sauce.

discreet butler for the evening, and a 5-course degustation menu, each course available with or without paired wines (as, indeed, are all the main menu items). The already-mentioned Wagyu beef is one of the courses; but to continue extolling the excellence of this menu, as well as further revealing Stephan’s creative ingenuity, you’ll also be enjoying, amongst the other courses, ‘Tarragon Mustard-Crusted Salt-Bush Lamb Rack, Vandouven Caramelised Onions and Roasted Potato Rings with Root Vegetables and Lamb Jus’.

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

After absorbing all of this it might not come as a surprise to hear that for two years running now H Bistro has been awarded the country’s highest restaurant accolade, by being listed in Thailand Tatler’s ‘Thailand’s Best Restaurants’. And if any questions still remain to be answered, then you’ve only to listen to what people are taking about on that feared and respected vault of judgement, TripAdvisor. This is the acid test and, believe me, what people are saying is nothing but the best!

Rob De Wet

Noori India Indian Cuisine

There’s a distinct French-Mediterranean slant to the International menu here, with fresh seafood featuring widely. Not simply the usual fresh-caught seafood from the local fishing boats, but also live lobster shipped-in from abroad, and giant live razor clams and langoustines from Scotland, as well as king crab from the USA, oysters from Japan and mussels from Australia, not to mention the Japanese Wagyu and Australian beef.

“Samui is a very small island,” Stephen told me, “with an almost disproportionate number of 5-star

As you might expect, the menu layout is not overly fussy, and is cleanly-sectioned into ‘Appetisers and Salads’, ‘Mains’, ‘Thai’ (and the Thai side of the menu is prepared from only prime imported meats and poultry), ‘Chef’s Specials’ and ‘Desserts’. And a special mention here about the desserts – they are gourmet treats, individually created by Stephen, and you’ll be truly sorry if you don’t leave room for one.

For reservations and further information, telephone 0 7724 5511. www.hansarsamui.com

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

But an additional feature proudly boasts its own separate menu – ‘Dining Under the Stars’. A private table right on the beach, your own

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9

Getting into the Spirit Enjoy the true spirit of Thailand, at Spirit House Village in Chaweng.

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

Tradition and culture is somewhat missing on the island of Samui, with a multitude of Westernised restaurants, bars, hotels, resorts and attractions available around the clock. The real Thailand seems to have been masked over, with an international influence taking precedent.

Combining both Western style and chic with Thai customs and traditions is Spirit House Village.

Situated just off Chaweng Beach Road, at the southern end of the one-way system, you’ll find the serene and tranquil setting of a restaurant and spa.

Constructed using bricks and ornaments similar to the ancient temples in Ayutthaya, on arrival it feels like you’ve entered an ancient historical site, although once inside you’ll be greeted with a warm welcome and a friendly smile.

Spirit House has been in operation for over two years now. Originally developed to welcome tourists into a haven, that is in-keeping with Thai tradition, whilst encompassing a fresh,

affectionate feeling. The village offers a friendly introduction to Thai culture through the means of relaxation, food and entertainment. Managing Director, Paul Mcdermid has now introduced a new concept, to the already extensive menu of attractions on offer. Rightfully labelled ‘dinner and a show’. It’s been established as an excellent way of incorporating two of the most important values within Thai culture; food and traditional entertainment. Held every Friday, tickets for this evening can be reserved at Spirit House or through your hotel/resort, with a free pick-up service available in the Chaweng area.

Arrive at Spirit House in the early evening, around 6:00 pm, to enjoy a refreshing welcome drink in the bar area. There’s a choice of either home-made roselle fruit or lemongrass juice.

Both are an excellent start to the invigorating delights that are on offer for you to enjoy throughout the evening. Shortly after you’ll be

Next is a traditional tom-yam-soup, a classical Thai dish made from creamy coconut milk, infused with lemon grass, lime leaves, coriander and galangal. Main courses include the traditional massaman curry. This is served with mouth-watering tender pieces of fillet steak in a curry sauce, with potatoes, peanuts and cardamom. Alternatively, there is the sweet and sour explosion of tamarind sauce drizzled over crispy fried prawns. This is followed by either the Thai traditional dessert of mango with sticky rice and coconut cream, or a simple but palate pleasing seasonal tropical fruit platter.

Vegetarian options are also available on request.

escorted to your dining table, where you’ll find a selection of dining options. There’s outdoor and indoor seating, depending on the weather, with floor and table seating available. You’ve the option of being positioned on the grass near the show setting, or on the first-floor terrace, with a view overlooking the entertainment area. Not forgetting the romantic Royal Sala; a covered idealistic location, next to the pond, with a birds-eye view of the stage. Ideal for those special occasions, for small groups or a perfect place for a couple to celebrate their love.

The menu for the evening is a set four-course dinner with two options available. These comprise a variety of dishes that are changed on a regular basis. A taste sensation will be achieved from selecting the entrée of seafood noodle balls. This consists of minced prawn and squid, combined with various herbs, served with a spicy cucumber relish and sweet chilli sauce.

After selecting your personalised set-menu, the entertainment begins. The traditional Thai show will commence during your feast, offering something to tickle the taste buds, whilst enjoying something pleasing on the eyes and

ears. A number of culturally based acts will be demonstrated in the garden area (again, weather permitting), with a slightly different style of show being offered every week. The variety includes customary Thai temple dancing, bands playing traditional music with the use of many ancient Thai instruments, and much more. Colourful costumes and delicate soft sounds are the theme of the evening, allowing you to take great pleasure in the traditional cuisine on offer, whilst relaxing with the entertainment. The evening is becoming increasingly popular, so it’s recommended that you make reservations for this weekly traditional performance.

the assortment of smells used to create traditional Thai cuisine. These will be freshly picked in accordance with the menu you can create on a Thai cooking course. This is held within the grounds, overlooking the picturesque garden and pond on the premises.

Kathy Ross For reservations or further information, telephone 0 7741 4101. www.spirithousesamui.com

A whole day can be spent here, with several amenities on offer. Pamper yourself in the spa, which offer an array of packages, including a herbal steam room, rock plunge pool and countless massages and spa treatments. Wander through the spice and herb garden, absorbing

Pure Asian Experience Khantoke

High Tea

Bandara Cooking Classes

Traditional Northern Thai set meal with herbal drink.

Served at a special table near the beach at Chom Dao restaurant.

Scone, sandwich, cake, fruit tart, seasonal fruit and a selection of tea and coffee.

Overlooking the Gulf of Thailand.

Available for lunch, 11.00am – 2.30pm, or dinner, 6.00pm – 10.30pm.

Only 1,300 baht net per couple.

Every day from 2.30pm – 5.30pm.

Only 550 baht net per couple. th

Every Monday, Wednesday and Friday from 10.30am – 1.00pm.

For more information please call 0 7724 5795

(Offer valid until 28 February 2013)

th

(Offer valid until 28 February 2013) 178/2 Moo 1, Tambon Bophut, Koh Samui, Suratthani, Thailand, 84320 Tel: +66 (0) 7724 5795 www.bandarasamui.com E-mail: stay@bandarasamui.com

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11

Let’s go to Stay at The Sea for a vacation with an individual twist.

There’s a multitude of amazingly delightful stretches of beach on Samui. Each offering a 'same, same but different' vibe. Chaweng is the party beach, with Lamai following closely behind. A more peaceful and quiet atmosphere can be found at Choeng Mon and Hua Thanon. Maenam has a family-friendly environment. Whereas the ambience on Bang Por beach offers a unique experience. One of the longest beaches on Samui, Bang Por provides the retreat that many seek during their time on Samui. What better place to enjoy all of this, but at The Sea Samui, which is literally located smack-bang in the middle of the exotic paradise you’ll find at Bang Por. A proven necessity in life is that you relax your body and mind. Peace and happiness come when you spend some quality time resting your inner-psyche. The possibility to achieve this will definitely be discovered when you stay in the beautifully equipped rooms at The Sea. The rooms within the hotel building are self-contained havens. With one and two bedroom suites available, offering a whole host of facilities. Including a cooker, microwave, large fridge-freezer, washing machine, dishwasher, large Jacuzzi bathtub and outside sitting area, along with a sitting room with television, to while away your time. What more can you ask for in a room.

A large-sized swimming pool with a baby pool attached is the perfect location to relieve you from the midday heat. Then in the afternoon enjoy a view from the beach looking-out over the National Marine Park, Koh Pha-Ngan and Koh Tao. All of this is also available in the three bedroom villas, along with a private swimming pool, secluded terrace area and ocean view.

Aside from all that’s available in your room you’re also offered the opportunity to either cook yourself, or have someone else take care of a BBQ. This is available either in your own room or on the beachfront. A buffet or a la carte breakfast is available in the Café Lebay near the road at the front of the complex, or in the restaurant on the beach. Alternatively order your own personal chef to come to your room to prepare your uniquely selected menu. Served either in your private dining area, outside on your balcony or in your bed. This will definitely be a highlight of your holiday.

The food selection at The Sea is a diverse mix of Thai and International dishes, with a separate menu for each. The staff are extremely accommodating to each individual requirement, including creating vegetarian alternatives from the menu. Once a week at The Sea is THApas Time, here you can eat as much as you like of the Thai

fusion tapas. Enjoyed on the beach and washed down with glasses of wine, it's dining in style amidst the beautiful surroundings of Bang Por Beach. Also once a week a beach BBQ is held, this is also a buffet, no limits affair. The options include everything you could ever want to indulge your taste buds with, in a BBQ fashion.

Another reason to stay at The Sea is the uniquely designed cocktail concoctions. Created by the Food and Beverage Manager, Khun Tien, and his staff. They’re a taste explosion in your mouth.

There’s even a ‘buy one get one free’ happy-hour from 4:00 to 6:30 pm everyday. The recommended cocktails to try are firstly, Prig-Prig (meaning chilli). Consisting of an assorted selection of Thai flavours, a dash of vodka and a splash of lime, this creates the tinkling sensation you’d expect. Especially when you discover that this refreshing beverage actually contains chilli, ginger and lemongrass. Ingredients similarly used to bizarrely create tom yam soup, however all these flavours are combined into liquid form, to enjoy as an aperitif. Teasing your taste buds in preparation for the succulent supper to follow.

The second recommended and uniquely designed cocktail is named Banana-Rama. It’s a thick and creamy sweet sensation. A bursting banana combination with Baileys, Kahlua, Creme de Menthe and, surprisingly, ice-cold milk. Finally as

a refreshing after dinner drink is the Kaffir-Lime, a concoction of gin, kiwi and lime flavours.

Plans for the near-future include the construction of a new beach bar and restaurant, serving International cuisine. Individual salas (covered, open sided, raised platforms) dressed with flowers and candles for families and couples to dine in. A perfect wedding package is being created to celebrate the auspicious occasion on this idyllic beach, with a candlelight dinner presented after the ceremony.

So whether you are a guest or not, head over to the sea and enjoy a truly wonderful meal.

Kathy Ross For reservations or further information, telephone 0 7796 0567. www.theseasamui.com

Discover authentic

Indian Cuisine

Noori India Restaurant - Chaweng Center Chaweng Beach Road, opp. Chaweng Buri Noori India Restaurant - Chaweng South at Chaweng Cove Resort Noori India Cooking Center - Chaweng South Soi Colibri, opp. Centara Grand Beach Resort 12 www.siamwininganddining.com

Samui 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

www.siamwininganddining.com

13

The Real Krua Bophut offers a touch of authentic Thai cuisine in the heart of cosmopolitan Fisherman's Village.

The title says it all.

“Trip to Samui incomplete without Krua.”

“Authentic Thai in great beachside ambience.”

“Excellent food, wonderful location!”

“Another great meal.”

“One of our favourites.”

“Superb seafood by the sea.”

“Best Thai restaurant in Samui!”

These are but a few of the review titles on the popular travel site, TripAdvisor, for Krua Bophut. You'll find this authentic Thai restaurant towards the western end of Fisherman's Village – an area known for its eclectic mix of restaurants and shops, with a sort of 'Med meets Asia' feel to it. Most of the restaurants are of the Western variety, offering perhaps a page or so of Thai dishes. Now as fantastic as it is that Samui offers this cosmopolitan vibe, it's great to find a place serving authentic Thai cuisine. Only Thai cuisine. We're in Thailand after all.

Many people would worry about the term 'authentic' when it comes to Thai food, and would interpret this as meaning 'hot as, well... hell!'. Not to worry. Krua Bophut understand

14 www.siamwininganddining.com

that our sensitive Western palates are not accustomed to the same level of chilli as Thais can handle. So, although they use all the 'real' Thai herbs and spices, the chilli has been toned done to Western tastes, and for those that can handle the heat, just ask for more.

Whilst chatting to Khun Jirawan, F&B Manager of Krua Bophut, she revealed that the menu boasts over 100 dishes to choose from. All authentically Thai of course. Dishes are marked with either one, two, or three chillies, depending on the level of heat. Go for a number one if you're a novice at Thai dining, you can always add more. Number two, you're getting there. Number three – well now you're eating like a Thai.

With such a vast menu, you're sure to find something to your taste. There's chicken, beef, pork, duck, salads, soups, appetisers, and a fair number of vegetarian choices too. In fact, any of the curries and soups, as well as many of the other dishes, can be made into a veggie option by Chef Nong, who has been at the helm of the kitchen since the restaurant opened three years ago.

On asking the waitresses which dishes they recommend, all agreed that the prawns in tamarind sauce, soft-shell crab in garlic and pepper, beef massaman curry and the steamed white snapper in chilli and lemon top the list.

Khun Jirawan is also proud of Krua Bophut's wine list, which she says is up to top hotel standards, stocking wines from Australia, Chile, New Zealand and South Africa.

Krua Bophut is ideal for functions – from small intimate affairs to large gatherings. It's a great party location, as it seats more than 150 guests with ease between the covered dining room, the deck under the trees and the tables set in the soft white sand. On Friday evenings, choose a roadside table, making the most of the vibe during the walking street market – a great spot to people-watch. If you prefer to be away from the crowds, and want a little romance, book a table on the beach. Be sure to get there before sunset, as the views across the bay to the neighbouring islands, as well as to Big Buddha, are spectacular. The mood changes as the moon rises, and tables are decked with candles, and trees with lanterns and fairy lights.

Deal The building itself is beautiful, and adds to the ambience. It's a Thai-style wooden construction, made to resemble traditional buildings from a century ago. With a vaulted ceiling, tiled roof, intricate wooden carved insets and slatted windows that allow the breeze through, it creates a lovely setting on evenings when the weather plays up, or perhaps over lunch when it's too hot outside.

Now as important as the food is, so too is service and presentation – if you're aiming to be Samui's best restaurant. Well Krua Bophut has well-trained staff, that go that extra mile, as this excerpt from a TripAdvisor review points out, “My Mum was celebrating her birthday and they put up with us wearing some crazy hats and even brought her a special ice-cream with candles. They sang Happy Birthday and made her feel very special, which was really kind.

The setting was lovely, on the beach - you can eat inside or on a terrace if you wish - and although the restaurant is in a busy part of Bophut, you feel far from the madding crowds in this place. This was our last night and it was a fantastic place to go before we leave this beautiful island.”

Authentic tasty Thai food, beautifully presented.

Check. Attentive, friendly staff. Check. A stunning beachfront setting. Check. What more could you ask for? Reasonable prices. Check.

So it seems Krua Bophut ticks all the boxes when looking for that perfect dinner or lunch venue.

Rosanne Turner For reservations or further information, telephone 0 774 300 30 www.kruabophut.com

www.siamwininganddining.com 15

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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Ta o.1 N rm ’s Fa amui S d te o V

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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.

16 www.siamwininganddining.com

TOP TEN 2011 www.tripadvisor.com

Demystifying

MSG

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.

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

Bangrak

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.

Just what’s so bad about this salty little flavouring, anyway?

Poor old MSG has had a tough time of it in the press. Shortness of breath this, heart palpitations that. And yet it still features heavily in a large proportion of Asian cooking. The substance came to the fore when one man, Kidunae Ikeda, a Japanese professor, wanted to isolate ‘deliciousness’ – an admirable quest indeed! He began by realising that although we have always known taste to fall into one of four categories – sweet, sour, bitter and salty – there was actually a fifth taste. He aimed to quantify this powerful and elusive flavour note, study it and then manufacture it as a commodity. His honourable mission was to bottle this ‘deliciousness’ so that even poor farmers in rural areas could add a drop of it to their otherwise lacklustre dishes, and eat like kings.

After many trials, Professor Ikeda managed to extract this substance, the fifth flavour, from seaweed, and he called it umami. In order to stabilise the chemical he added salt and water, and voilà, monosodium glutamate, or MSG, was born. Then he realised that he could actually make it cheaper and more simply by using fermented molasses or wheat. So that’s what he did. MSG was marketed as a condiment, the name for which translates as, “the essence of taste”, and it quickly gained popularity, not just in Japan but Asia-wide. It wasn’t long before a soup broth that didn’t contain MSG was considered bland.

But umami wasn’t technically a brand new invention – it’s actually a naturally occurring ingredient in many foods, glutamate. Take Parmesan, for example, this hard cheese’s glutamate content means that when people add a dusting to their pasta it does more than add a cheesy taste – it also stimulates your tongue’s umami receptors to boost other flavours in the dish. And Parmesan’s not alone – ripe tomatoes, cured meats and dried mushrooms also contain glutamate.

But then, a hurdle. Reports began to come in of strange symptoms that people were experiencing after having eaten Chinese food. Naturally these problems were ascribed to the ‘special’ ingredient: MSG. Once the media got a hold of this information, MSG became the culprit for all manner of extraordinary side effects, which sensationally included putting holes in children’s brains! Others were numbness, burning sensations, tingling, facial tightness, chest pain, headache, nausea, rapid heartbeat, drowsiness, weakness and breathing difficulties.

But there are always two sides to every story – and this one is no exception. In 2005, The Guardian published an article by Alex Renton entitled, “If MSG is so bad for you, why doesn’t everyone in Asia have a headache?” He outlined that actually, there has never been a study that

has been able to conclusively prove the dangers of MSG when it’s consumed at ‘normal’ levels in the diet.” He wrote, “MSG-phobia still shows no signs of subsiding. This despite the fact that every concerned public body that ever investigated it has given it a clean bill of health, including the EU, the United Nations Food Agencies (which in 1988 put MSG on the list of 'safest food additives'), and the British, Japanese and Australian governments.” That doesn’t change the fact, however, that there are people reporting adverse reactions to it. Common opinion now is that it affects some people but not others, or at least some more than others.

So where exactly do you find MSG? Although soup broths are famed for being MSG hiding places, it’s also added as a flavour enhancer in everything from fried dishes to salads. And not only in Asia – it’s also used in a wide range of commercially produced foods all over the world.

Microwave meals and other pre-packaged items have MSG in them to boost the flavour of cheap, not-so-flavoursome ingredients. And it’s added to a lot of sauces, condiments and salad dressings too. Fast food joints are common culprits, and not only Chinese ones.

be that simple. With all the stigma that surrounds it, producers have taken to creative labelling, and a number of clever pseudonyms have been compiled, which include: autolyzed yeast, calcium caseinate, gelatin, glutamate, glutamic acid, hydrolyzed protein, monopotassium glutamate, sodium caseinate, textured protein, yeast extract, yeast food and yeast nutrient.

You’d be hard pressed to remember all those names, that’s for sure.

With regards to eating in restaurants while you’re here on Samui, generally speaking it’s the lower-end venues that utilise MSG, while the higher end ones have succumbed to popular demand and removed it from their cooking. Truth of the matter is, there’s less use for it in a kitchen where ample fresh produce is used anyway. But that doesn’t change the fact that umami really is so damned tasty. Perhaps best to stick to its naturally occurring forms though, just to be on the safe side. Parmesan anyone?

Christina Wylie

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)

If you’re trying to avoid it in the supermarket by selecting products without the words MSG or monosodium glutamate on the label, it may not

www.siamwininganddining.com 17

SA SAMUI DINING GUIDE D RE RECOMMENDED RRESTAURANTS E

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)

Red Snapper Restaurant & Bar Mediterranean Cuisine

Going Native

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

Joining the locals for lunch at Tua Gai restaurant near Nathon.

If you're looking for the heart of Samui you may not find it in downtown Chaweng. It could be on the very opposite side of the island. Here in the west, on a quiet road leading to the Hin Lad temple and waterfall, is a busy little local restaurant serving primarily 'khanom jeen', and coffee.

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.

Tua Gai is definitely ‘out of the way’, but for lovers of this special genre of Thai noodle, it’s well worth turning inland off the ring-road onto road 4172, and looking for the red flag signs about 300 metres on the right depicting a chicken bowl, from which this delightful garden eatery takes its name. Right next door is a coffee shop, which turns out to be part of the same establishment.

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

Khanom jeen are fresh thin rice noodles coiled in rounds, served with a variety of curries on a scale of spiciness to suit every palate, and topped with as many fresh, pickled and blanched vegetables as you care to add.

This favourite snack is almost always a breakfast-lunch dish and most vendors pack up by early afternoon. It’s also the perfect ‘up to you’ dish: you elect which curry or combination of curries you’d like on your noodles, and then you choose your own selection of green accompaniments.

RockPool k 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.

At Tua Kai there is a choice of four homemade sauces ranging from mild to radioactive: a mild nam ya plaa (fish curry), a sweet curry, the classic gaeng kiaow waan gai (mild and lightly sweet green curry with chicken), and gaeng tai plaa.

The latter is a southern-style fish innards curry with kaffir lime leaves, lemongrass, galangal, palm sugar, tamarind, fresh bamboo shoot and eggplant. Not for the faint-hearted, but you can also combine curries and temper a fierce flavour with a sweet curry.

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

Off the Chaweng to Choeng Mon road

In urban areas they may serve khanom jeen with only mild fish-based or chicken-based curries and some store-bought vegetables, and greens will vary according to the region and noodle stand. Vendors in the south however take great pride in the variety of vegetables - and you are most likely to be tipped off to the presence of a khanom jeen stand by a huge platter of exotic greens on every table.

You may not recognize them all as vegetables.

The pickled selection on the day of this writer’s visit included young papaya, bean sprouts, riang (a large local bean), and a cucumber achar made with vinegar, onion, chilli and sugar. In addition there were cucumber, green beans, round eggplants, fresh bean sprouts, chaom, three kinds of coriander, purple and green basil, lemon basil, pennyroyal, winged beans, fresh banana flower, and the freshest youngest shoots of bai liang, mayom, Thai olive, and cashew nut trees. Some of these greens may be almost inedible on their own (try the cashew nut for bitter!), but chopped or broken up over the sauces, the effect is extraordinarily refreshing and exciting to the palate.

And you may also want to add chillies, pepper, fish sauce or white vinegar, and if you are craving protein, fresh boiled eggs. All these accompaniments are part of the price of the meal (eggs are 10 baht extra) and it’s entirely acceptable to keep customizing your dish by adding to your plate as you munch your way down to the saucy noodles.

For 40 baht a plate, that’s a generous deal. Owner Khun Da says, “Quality and price are often opposite on Samui. Things don’t need to be so expensive! I don’t think we should be so greedy that we forget about being happy. I want everyone who comes to my shop to be relaxed.”

Her honest price belies the quantity and quality on offer, and just a bite into the crunchy cucumbers or green beans will tell you that the vegetables are all sourced from local growers and markets. Khun Da uses no MSG or food additives either.

Servings of khanom jeen are light enough to leave room for seconds. If you aren’t sure you can take another full bowl, you can order an additional half portion. If you are still hungry, Tua Gai also serves classic mee pad, noodles stir-fried in a pre-made sauce made of chilli, garlic, onion, tamarind and coconut cream. This is traditionally served with young mango, banana flower, bean sprouts and garlic chives as accompaniments.

Manning the curry pots you’ll find Khun Da, a thirty-something Samui girl who spent many years in Bangkok, where she graduated and took up a successful career in hairdressing, qualifying at the highest level with Toni&Guy. “I am proud of my profession, and still work sometimes with private clients,” she says. “But I love to share - and there’s nothing as satisfying as sharing food.”

“When I first moved back to Samui, I wasn’t that happy, and worried about material success. But it was my dad who reminded me that we need to live more simply. Real priorities, I’ve learned, are food, home, taking care of yourself, and your health.”

Da and her husband Suea are happy that Samui is progressing, but she appreciates her simple roots on Samui and wants to share that with her customers. While the restaurant and coffee shop are modern, clean and comfortable, the garden setting is chilled and relaxed, with a collection of potted plants and garden decorative items that say ‘local, authentic and well cared for’.

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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 18 www.siamwininganddining.com

Tua Gai has lots of happy customers. Between 12 and 1:00 pm, you’ll find the place buzzing with Thai clientèle - always a good benchmark of quality. Open only from 9:00 am until 2:00 pm, Mondays to Fridays, and serving a simple but high quality product, this little restaurant is a friendly meeting place for many locals living and working around Nathon.

Tua Gai also serves its own roast of excellent hilltribe coffee. Da and Suea’s coffee shop (open daily 9:00 am to 6:00 pm) at the end of the street opposite the Hin Lad temple offers the same blend of coffee, as well as cool drinks. Cakes and snacks are on the cards, says Da. At this delightful cul de sac, you can find a waterfall market all day on Saturday’s and Sunday’s, with locals bringing fruit from their orchards (durian, rambutan, langsat, mangosteen, bananas) and home-made desserts, haw mok (fish curry steamed in banana leaf), durian chips and more.

I stop to buy some plump langsat, a local fruit with a sweet sour twist. This fruit can only be appreciated fresh and eaten locally - within a few days the skin will blacken. The old man who sells them to me grins when I ask if they have been sprayed. “There wouldn’t be any ants on them in that case,” he giggles. And adds an extra handful of fruit to the scale.

Local, honest, authentic and generous. Like I said, the heart of Samui.

Annie Lee

In the Know

SAMUI DINING GUIDE E RECOMMENDED RESTAURANTS

We look at another of Samui’s little gems – the excellent Bistro Samui in Chaweng Noi. Samui has some world-class restaurants. You’ll find that 5-star quality abounds and there are chefs here from all over the globe. Yes, when it comes to variety, not to mention sheer quality, our little island is hard to beat. But that goes for many lesser-known venues too – not all of the excellent eateries here are internationally renowned. There are dozens which are tucked away quietly, many of them right on the beach, where you can find banquets and barbecues fit for a king, and end up spending a lot less than you’d expect. And that’s why this month we’ve gone along to explore what’s on offer at the simply-named Bistro Samui.

It’s true to say that Chaweng is the hub of the island; it’s certainly where everyone spends time, even if they’re dropping-in from elsewhere. And that makes Beach Bistro simplicity itself to find.

There are no one-way systems to navigate, or complex directions to follow, just head along the ring-road to Chaweng’s neighbouring bay of Chaweng Noi. There are a few dips and rises, but when you get to the first big uphill stretch – just over one kilometre past the exit from Chaweng – slow down a bit. Bistro Samui is signposted on the left, as you come down on the other side.

The first thing that’ll strike you is just how pretty it is. There’s no pretensions of grandeur here at all – in fact it rather reminds me of something you might find on a beach in Cornwall or the Côte d'Azur. The theme is white and red: walls and surfaces (some solid, others textured or slatted for contrast) are all clean, bright white, but with the

fabrics and furnishings being a jolly, fire-engine red. The restaurant is actually in two parts, right next to each other, both with dining tables, but one side with an extensive bar and the other with a very comfy lounge. Like many restaurants in Thailand there are no real ‘rooms’; the inner part is a roofed-over open-sided area and the outer part – well, what finer setting could you wish for than the 14 tables that are right on the sand itself, just a few metres away from the whispering sea?

It might not seem immediately obvious, but here on Samui restaurants serve two functions.

Obviously, they are where you go to dine in the evening. But they also offer plentiful attractions in the daytime, too. Maybe simply a change of scene from your own resort – an alternative to sunning yourself at the pool or beach. Perhaps a place to take note of, for when you’re heading back from a day trip or excursion; particularly if you’ve rented a bike or jeep and are cruising around exploring. Bistro Samui is just perfect for a daytime stop. You’re welcome to use the sunbeds, or relax under a sunshade to catch up with your emails. The view is expansive, with lots of empty sand, and there’s none of the end-to-end bustle of the sister-beach at Chaweng. In fact it’s rare to see a beach vendor, although there are a few about.

The staff are pleasant and friendly, speak good English and are quick to respond to questions or queries. And you can stop-in anytime after they open at 10:00 am.

But it’s really after dark that the place takes on a special character all of its own. Now that element

of ‘redness’ beams eams out, emphasised by carefullyplaced down-spots spots and concealed lighting. Bistro Samui becomes a warmly-glowing oasis on a deserted beach, with the full glittering sweep of Chaweng’s coastline reflected and shimmering across the bay. And, at night, there’s a wider choice of fare on offer, too.

The big difference is the seafood BBQ station that appears on the beach; you can select the items you want and watch them being char-grilled exactly as you like them. The menu is wide and varied, and can essentially be sectioned into seafood, meat, pasta, pizza, Thai food and snacks (although the sandwiches and burgers are usually more popular in the daytime). One of the nice things is that crab features widely on the Thai menu – usually traditional Thai food ignores this delicacy (it’s more of a Chinese-Thai element).

There are some unusual and delicious items to be found here – try the Khao Ob Saparot, for example: crab and broccoli fried rice presented in a half-pineapple.

And several of the meat items are the tender imported cuts from New Zealand, which is always welcome to see. It’s most definitely not your average ‘steak ’n’ chips’ approach either, far from it. You’ll be no doubt pleasantly surprised to discover the ‘Rib Eye with Caramelised Onions, Goat’s Cheese and Balsamic Tartufo Reduction’.

And, if you’re a duck sort of person, the ‘Duck Breast in Orange Brandy’ will go down a treat, especially when you notice its price of 380 baht.

Another pleasant note on this: the menu prices

are actually what you pay. There’s no tax to add, and the amount of the tip at the end is entirely up to you!

When it comes to the ‘wining’ to go with your ‘dining’ – another set of top marks. There’s an unexpectedly-large range of Old and New World wines, together with lots of local and imported spirits, plus mixers, and a big selection of cocktails – with the added joy of discounts during the happy hour from 6:00 pm to 8:00 pm. But just one word of caution in the midst of all this exuberance. You’ll definitely need to book. Well, if you want one of the coveted beach tables, that is. Take note – although it’s still really lovely just a few feet away on the terrace.

It’s altogether a bit of a hidden gem, down at Bistro Samui. It’s one of those excellent little eateries that are tucked away and out of sight, and you really need to be ´in the know’ to be able to enjoy it. But now you are!

Rob De Wet For reservations and further information, telephone 0 7744 8569-71

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

Spagó 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.

Chaweng Beach Road

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 sure already becoming one of Samui’s ‘must-visit’ restaurants.

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

Off Chaweng Beach Road

TTamarind i d 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

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SA SAMUI DINING GUIDE D RE RECOMMENDED RRESTAURANTS E

Oriental Gold The most prized of all the spices - Saffron.

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

Said to be, “Possibly the first spice ever used by man,” saffron has been used since the dawn of culinary creations. Its name is believed to have evolved from the Middle Eastern words sahafarn (thread) and za’faran (yellow). Thread-like saffron filaments are the dried stigmas that come from the flowering crocus plant.

Saffron cultivation and usage reaches back more than 3,000 years and spans many cultures, continents and civilisations. It’s likely to have been found growing wild long before that, however. Saffron-based pigments have been found in the prehistoric paints used in 50,000 year old cave art in Iraq. And, since its cultivation, it’s remained amongst the world’s most-prized and costliest substances. Native to south-west Asia, it’s believed to have first been grown around the Mediterranean countries.

Ancient frescoes in Greece depict young girls harvesting the flowers. They also show the spice being used for medicinal purposes, as a perfume and in textiles as well as a seasoning.

Various conflicting stories exist that describe saffron’s first arrival in Asia. Historical accounts gleaned from Persian records suggest that the spice was first spread in the 6th century BC to

Kashmir and India by Persian conquerors.

Phoenicians then began to market the new Kashmiri saffron utilizing their extensive trade routes. On the other hand, traditional Kashmiri legends state that saffron first arrived sometime during the 11th and 12th centuries AD, when two foreign Sufi holy men wandered into the region. Having fallen sick, they beseeched the local chieftain for a cure. When he obliged, the two travellers reputedly gave him a saffron crocus bulb as payment and thanks. To this day, prayers are offered to the two holy men during the saffron harvesting season in late autumn.

Ancient Chinese Buddhist accounts present yet another version of how the spice arrived in India.

According to legend, an Indian Buddhist missionary was sent to Kashmir in the 5th century BC. When he got there, he reportedly sowed the first saffron crop. From there, saffron use spread and, as well as applications in food, saffron stigmas were also soaked in water to yield a golden-yellow solution that was used as a fabric dye. Such was the love of the resulting fabric that, immediately after the death of Buddha, his attending monks decreed saffron as the official colour for Buddhist robes and mantles. Something that is still applicable to this day.

In modern times saffron cultivation has spread to Afghanistan due to the efforts of the United Nations (UN). It promotes saffron cultivation amongst impoverished Afghan farmers as an ideal alternative to illicit and lucrative opium production. They stress Afghanistan’s sunny and semi-arid climate is perfect for saffron crocus growth. In Thailand’s Golden Triangle region to the very north it’s also widely cultivated. And regions of France, Italy, Sweden, Iraq, India and many other places worldwide have also been growing the crocus for centuries. The La Mancha region of Spain is particularly renowned for it.

Brought over by the Moors in the 8th century AD, La Mancha has some of the best quality saffron in the world. It takes 5,200 hand picked flowers to yield a single ounce of saffron. Hence the high price of saffron from this area.

medieval market town of Saffron Walden in Essex. It’s a small country town with early origins, the name Walden meaning ‘Valley of Britons’. Reference to saffron denotes the importance of the valuable crocus crop between the 15th and 18th centuries, where it was grown for its uses as a medicine, dye and flavouring.

Medicinally, it’s been recognised as an antispasmodic, diaphoretic, carminative, emmenagogic and sedative, although large doses can be fatal.

In culinary creations, saffron appears in Moorish, Mediterranean and Asian cuisines. Its most common function is to colour rice yellow, as in festive Indian pilaus and risotto Milanese. It combines well with fish and seafood, as in Spanish paella as well as bouillabaisse. In England, saffron is probably best known for its use in Cornish saffron buns where it’s paired with dried fruit in a yeast cake. There’s also the

Johnny Paterson

Saffron has a hay-like fragrance and skilled chefs know exactly how to make the most of it. When you come across a dish with saffron in the mix, remember its origins, enjoy the flavour and relish the care that’s been taken to bring it to your table.

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

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 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

Authentic Thai Cuisine California Cuisine Succulent BBQ Seafood 20 www.siamwininganddining.com

As Unique as a Signature It's hard to isolate only one, as Twisted Thai's signature dish.

SAMUI DINING GUIDE E RECOMMENDED RESTAURANTS

The Height International & Thai Cuisine

A look of odd amusement. That's what I get when asking Executive Chef, Pornpirom Khunwong (Tom), and F&B Manager, Jojo Moises, of Twisted Thai at The Imperial Samui Beach Resort, which they consider to be the restaurant's signature dish.

“But all of our dishes are signature – you'll never find them anywhere else. They're unique to Twisted Thai,” they exclaim, somewhat in unison.

“But, I need to write about your signature dish,” I protest, “So give me something!” The two men promptly put their heads together in earnest discussion, and then come up smiling with an idea.

Basically, Chef Tom decides that to make the most of the menu, ordering an assorted appetiser platter to share from the degustation menu is the way to go. Classic Thai favourites are presented in a topsy-turvy, punch-all-the-senses, kind of way, and this platter allows the opportunity to sample five of Twisted Thai's signature dishes.

“Just wait,” Chef Tom says, as he heads to the kitchen to conjure up an example. I stay at the table to chat to Jojo, admiring the restaurant's view over the bay, and the beautiful swimming pool. A while later, he returns to the table with two dishes – a classic laab moo, and his twisted version of laab tuna, the idea being that it would be easier to explain his version if we have the regular one to compare it to. And so we analyse the dishes as a scientist would an experiment.

First we look at the classic laab, in this case, moo (pork). The meat is finely chopped and served cold, as a salad. Added to the fried minced meat, are fresh chillies, mint, coriander leaves, Thai basil, lime juice, chopped red shallots and fish sauce. It's served with sliced cucumber, cabbage and green beans, to subdue the heat.

Now for the Twisted Thai version. The appetiser arrives served on a glass saucer, topped with a glass teacup, as if in a little display case. Nestled in a teaspoon on the saucer is an amber-coloured concoction. My look of puzzlement prompts Chef Tom's explanation. “All the taste is in the spoon,” he says. “And all the smell is under there,” he proclaims, grinning, and pointing to the glass teacup.

Instead of fresh shallots, Chef Tom has made a marmalade of shallots, fish sauce, chilli powder, lime juice and white sugar. This mixture in the spoon has all the tastes – sweet, sour, salty and spicy. Garnishing the marmalade are little fish sauce pearls that resemble caviar. He makes these by cooking fish sauce and gelatine, and then dropping the mixture into cold oil, using a syringe.

On lifting the cup from the saucer, a fresh tuna and mint aroma escapes. Chef Tom explains how he doesn't chop the tuna as with traditional laab, but sears small squares of the fish, making sure it remains pink inside. It's then coated in a dusting of kaffir lime leaf powder and rice powder, and placed on top of finely shredded cabbage. The green beans are in the form of an emulsion, soft and creamy, which still does the job of reducing the heat from the chilli. The tuna squares are topped with bright red chilli slices and mint leaves, making them appear as little gift boxes in a bird's nest. The idea is to taste the shallot marmalade and fish sauce pearls along with the tuna, in the way that traditional laab is all mixed together.

Now this ingenious little dish is one of five on the appetiser platter, each with its own twist. So you can imagine what an adventure it must be for the taste buds. Here's what else you'll find on the platter: The flavours of the Tom Yum Parmesan resemble a normal tom yum (spicy hot-and-sour prawn soup). However, they don't put the prawns inside, but mix them with whipping cream and Parmesan cheese, and serve it with a Parmesan crisp. Who would have thought cheese goes with tom yum, but it does.

Rather than the chunky herbs and spices that usually flavour Tom Kha Gai, or chicken in coconut milk soup, the flavours are infused into the broth, which is then put into a cream gun, and served resembling whipped cream, accompanied by crispy chicken skin.

Yam Talay, or seafood salad, is made into a terrine of prawn and sea bass, topped with a seafood dressing and fruit jelly, and garnished with crispy salmon skin.

Kai Hin Nin, the Twisted Thai version, at first glance, resembles a regular salted egg. However, the egg is slow-cooked, coated with minced pork and deep fried. It is served cut in half, with the hard yolk removed and replaced with a soft filling.

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.

Laem Nan, Lamai

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!

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

Fancy an adventure of the gastronomic kind? Head down to Twisted Thai at The Imperial Samui in Chaweng Noi. It's guaranteed to get tongues wagging, in more ways than one.

Rosanne Turner For reservations or further information, telephone 0 7741 3528 www.imperialhotels.com

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.

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 amai Beach

Tree TTops 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

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SA SAMUI DINING GUIDE D RE RECOMMENDED RRESTAURANTS E

Rough Guide To Twisted Thai New Contemporary Thai Cuisine Idyllic two-storey beachfront restaurant offering a totally new slant on the national cuisine, as favourite Thai dishes have been broken down into their component parts then reconstructed (using the very latest cooking techniques) into completely different creations whilst retaining the original flavours.

Ordering Wine

The The best best picks picks when when dining dining out out on on Samui.

Samui.

Twisted Thai is open from 7:00 pm with the kitchen closing at 10:00 pm.

For reservations and further information, telephone 0 7741 3528.

Chaweng Noi Beach

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

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)

As a result of writing my humble monthly wine column, the task of choosing the wine for dinner, when with friends at a restaurant, is often given to me. Of course I don’t mind, but it’s not as enviable a position to be in, as one might first think. Because unfortunately, it is not just a simple case of my choosing a wine I would like to drink all night. No, it’s the far harder task of choosing wines that (hopefully) other people will like! And that’s not so simple.

If it is a set menu, or if dining at a one-dimensional restaurant, like Italian for example, it can be fairly straightforward. But when everyone is ordering different items, from an extensive a la carte menu, it needs careful consideration. Especially if strong Asian flavours, such as those found in Thai cuisine, are involved. As your fellow diners are looking at dinner menus, it’s worth paying attention to their preferences. This gives you the opportunity to decide on which kind of wine will match well with their food. And on this very rare occasion, matching their food and wine, is more important than matching your own!

The climate here is a major factor. White wines are obviously most suitable for the warm weather and heavily seafood-based cuisine of Samui. I would recommend grape varieties like Chenin Blanc, Sauvignon Blanc, Chardonnay and Riesling. Ice-cold rosé can work well in the heat, and match very nicely with spicy Thai cuisine. And for red wines, Australian Cabernet Sauvignons, Shirazes, Merlots (and blends of these) are consistently reliable. South African

and Chilean can also be good selections for Cabernet Sauvignon and Merlot. However, if Pinot Noir is your preference (and a great Samui choice) it might be best to choose Californian at the moment.

When picking the wines, it’s obviously worth quizzing people on their wine tastes. Although, there is always the danger that someone has chosen a red meat dish and yet still prefers to drink white wine. If so, simply order a medium-bodied Californian style Chardonnay (or Chardonnay blend) with some oak-barrel ageing, or a fruity, slightly sweeter aromatic white wine like Argentinian Torrontes. And if someone has chosen fish or seafood, but still prefers a red wine (it does happen). Pick a light-bodied one, like Pinot Noir or Merlot.

Hopefully, this dilemma won’t happen and you can find a really good match for the selected fare. I cannot stress enough how vital it is to consider the food that the wine will be accompanying.

Any seafood will be greatly enhanced by a slightly dry, crisp white wine. And red meats always combine well with medium-to-full bodied, fruity reds. Unless money is no object, when in Thailand, a safe bet will always be New World wines. And you don’t need to worry about recognized brand names, especially in the mid-price range. Most accomplished Aussie wineries consistently make well-balanced, finely structured, often gorgeously addictive red wines.

However, when eating at one of the island’s many good Italian restaurants, it would make

At The Sea Koh Samui, Bang Por Beach

THB 800++ / person Every Saturday from 6 - 9 pm

sense to order a typically acidic Italian red wine, as it would balance well with the tangy tomato based dishes. And when in a Thai restaurant, don’t overlook Thai wines. The best ones, like Chateau des Brumes and Chateau de Loei are tailor-made to balance spicy food with subtle sweetness and good acidity.

It’s also worth remembering that, in general, women probably do prefer lighter wines and do not necessarily like very dry wines (but it pays to ask). And if you are really stuck on what to choose, then it doesn’t hurt to ask for advice.

These days many of Samui’s top restaurants have some very knowledgeable people running things. Not only do they know how to match wines with food, but they also know their own particular wines.

With a few notable five-star exceptions, most Samui eateries do not necessarily have the wine list they wish they could have. Exorbitant taxation on all imported wine is the culprit for this situation. So the chances are, they have been very careful and selective when compiling their wine list, and it’s well worth asking for their opinions and recommendations.

My other suggestion, if dining with a larger group, and can select a few different options with the various foods, is to surprise your fellow diners. I know it main seem counter-intuitive to go with an out-of-the-box choice, like very dry sherry with a delicate fish dish, but it just may wake up a jaded over-pampered seasoned gourmet, bored by Cabernet Sauvignon blends

and under-whelmed by “refreshingly crisp grassy New Zealand Sauvignon Blanc.”

Australian sparkling red wine is another inspired choice. Shunned by wine snobs, probably because of the common misconception about it being sickly sweet, it can match extremely well with any duck dish. And much like any light to medium dry red wine, it would effortlessly accompany most meat dishes, pasta, or even char-grilled tuna. Sparkling red wine is also so versatile that it is equally enjoyable when drunk on its own, it makes a superbly refreshing and different aperitif.

And at the end of the meal, if your friends are still talking to you, suggest that they forgo the coffee with dessert. And order small glasses of tawny port. All tawny ports are sweet red wines bolstered with a little extra alcohol and intensity of flavour, which make them absolutely divine with any chocolate-based dessert. Like sherry, port is often perceived by the younger generation of wine drinkers as non-vinous and old-fashioned. And yet when introduced to it, they are often pleasantly surprised at its quality and sophistication.

Peter James

Free flow delicious THApas (Thai Fusion Tapas) paired with 2 glasses of fine wines

THB 600++ / person Every Sunday From 10 am - 4 pm

T 077 960 567 E info@TheSeaSamui.com W TheSeaSamui.com TheSeaSamui 7/64 Moo 5, Bang Por, Mae Nam, Koh Samui, Suratthani 84330 Thailand 22 www.siamwininganddining.com

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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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