March 2015

Seafood Beach BBQ Buffet, Mondays & Thursdays NEW DISHES AVAILABLE

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MARCH 2015

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Jam Packed

It’s not the beaches that are jam-packed on Samui, just the endless list of things to do.

When it comes to finding things to do on Samui, the list is jam-packed. There’s swimming and diving, temple touring, elephant trekking, go-karting, golfing, shopping, dancing, and the most pleasurable of them all – wining and dining.

And in this department the choices are endless. Samui has a great range of fine-dining restaurants that are well worth discovering whilst you’re here.

In fact, the only things that aren’t jam-packed on Samui are the beaches. So, kick back, enjoy the lazy days before heading off for an evening jam-packed with food and fun!

Thai Wine in Oasis You will never really know a country unless you experience all it has to offer, and that includes eating local food and drinking local wines. This January, ‘Samui Wine Oasis’ in Chaweng Beach will be hosting its annual ‘Thai Wine in Oasis’ to help you get to know the delights of Thai wine and how it matches with Thai cuisine.

Regarded as the highlight of the tasting calendar, this event showcases Thailand’s most respected producer - Chateau des Brumes, Village Farm Estate.

See page 18 for March promotion

SAMUI

Graeme Malley Editor

Preeda Tuajob (Puy) Graphic Designer

Akaphon Phongninlaarphon (Don) Photographer

Seksak Kerdkanno (Klauy) Webmaster

Rob De Wet Feature Writer

Dimitri Waring Feature Writer

Natalie Hughes Feature Writer

Peter James Feature Writer

Rosanne Turner Feature Writer

Nipawan Chuaysagul (Ning) Sales & Marketing Director ning@siammap.com Tel: 0 898 783 891

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: info@siammap.com www.siammap.com All rights reserved. Reproduction or use of editorial or pictorial content in any manner is prohibited without written permission from Siam Map Company Ltd. Whilst every precaution has been taken in the preparation of this publication, Siam Map Company Ltd. assumes no responsibility for errors or omissions. Neither is any liability assumed for damages resulting from the use of the information contained herein. c Siam Map Company Ltd. 2015

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New branch now open at Central Festival!

Located at Tesco Lotus Chaweng, Tesco Lotus Lamai and Central Festival 2 www.siamwininganddining.com

Catch of the Day The e majestic salmon.

It’s an n iconic image. A grizzly bear, a salmon, a shallow shallo ow w stream and towering Alaskan mountains in the b background. Perhaps it’s the first thing thatt comes tto mind hear th the word th i d when h you h d salmon. Or does the word conjure up images of momentous fights against all the odds of these tremendous fish to make it upstream to spawn.

Or perhaps you see a nutritious meal, packed with amazingly healthy omega-3.

Salmon is the layman’s term for several species of fish in the family Salmonidae. Other fish in the same family include trout, grayling and whitefish. A good portion of salmon can be classified either as Pacific (Oncorhynchus genus) or Atlantic (Salmo genus) salmon, according to the ocean in which they are found. There is just one native species of Atlantic salmon (Salmo salar), while there are many species of Pacific salmon. However these days it’s harder to find wild salmon since the majority, 80% of all consumed salmon, is farmed.

Salmon eggs take about four to five weeks to hatch from the time of spawning. From the eggs come the fry, and they stay in the freshwater streams for one to four years, feeding off small insects. At this point they have camouflaged stripes on their backs. When they leave the relative safety of the stream they lose their stripes and become a striking silver colour. At this point changes in their body make it possible for them to survive in the salt water. It is estimated that only about 10% of all salmon eggs make it to this stage. They also change their diet of small insects and start feeding off sand eels and herring.

After about five years in the open seas, it’s time for the salmon to make their way to their spawning ground. This journey begins in the autumn. It was always thought that the legend of salmon returning to their birth place to spawn was just that, a legend. However research has proven it to be true, and that they do indeed return to the same spot where they were born.

Stories are told of the tremendous distances that salmon will swim, and how they will battle against the strongest of tides and currents to get back to their birth place. When they return they do not feed while in the fresh water of the stream. The female salmon builds a redd, the salmon equivalent to a nest, by using her tail to flick the sand and gravel at the bottom of the

river bed to make a depression and covers the eggs. After spawning, the adult salmon generally die. With the new eggs and birth of the fry, the life cycle the salmon continues, unless they lif l off th l ti l th are unfortunate enough to meet up with the grizzly bear in our first image.

However it’s not just the grizzly bear who has worked out the migration of the salmon.

Hundreds of years ago man was aware of the migratory nature of the salmon and used this knowledge for centuries in their own fishing.

older people. Other benefits of the omega-3 component of salmon are improved control of the body's inflammatory processes, joint protection, and decreased t ti dd d risk i k off macular l degeneration and chronic dry eye. There is also evidence for a regular in-take of omega-3 fish decreasing the risk for several types of cancer, in particular breast, prostate and lymph cell-related cancers such as leukaemia. Some traditional Chinese medicine practitioners also believe salmon promotes fertility in women.

Some people are worried however about the toxins in farmed fish, but published reports have assessed that levels of toxins, such as PCB, though higher in farmed fish than in wild salmon, are still within safe limits. In addition they found that mercury contents aren’t dangerously high. The health benefits definitely outweigh any concern over such toxins. If it is still something of particular concern for you it is advised to choose a smaller wild salmon, which is lower down on the food chain and will therefore have acquired less mercury in its lifecycle.

We can see this with the Ainu of Northern Japan, who found they could catch large numbers of the fish using gill nets across the streams as the salmon made their way up to their spawning grounds. On the other side of the world many people of the northern Pacific coast held a ceremony to honour the return of the first salmon of the year. And like their Japanese counterparts, they fished the salmon for hundreds of years as the salmon swam upstream to spawn.

Like other fish, in addition to being consumed in fresh form, preservation techniques such as smoking or salting were used to preserve the salmon. Smoked salmon is considered traditional fare in many cuisines throughout the world. In Japan salmon still plays an important role in their culinary history. It is a tradition to present salted salmon as a new year’s gift. This custom originated in the Edo period (1603-1868), when samurai would bring salted salmon as an end of year’s gift to the shogunate. Eventually, the local people also took up the practice and many Japanese continue this practice each year.

The strength of these small but determined swimmers, makes the salmon a champion amongst fish. And even if the majority of today’s salmon don’t have to complete a hero’s journey in their lives, eating them will bring you strength and health.

Natalie Hughes

The salmon is a great source of protein and vitamin D, and as an oily fish is also rich in omega-3 fatty acid. These all combine to make it an excellent health promoting food. Four ounces of baked or broiled salmon can contain at least two grams of omega-3 fats - more than the average U.S. adult gets from all meals over the course of several days.

So what are these health promoting benefits?

Well, as we all know, there is a connection between the intake of fish rich in omega 3 and the reduction of cardiovascular problems such as heart attacks and high blood pressure. Some research has also pointed to it possibly reducing depression in teenagers and cognitive decline in

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 and Choeng Mon. For reservation please call 0 7723 1500 www.siamwininganddining.com

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4 www.siamwininganddining.com

The Real Deal Not only is The Tongsai Bay delightful, but it has really authentic Thai food – at Chef Chom’s!

Shhh! It’s something of a secret. Not many people know. You won’t find it on any of the tour lists. It’s hardly a national park, but it is an area of great natural beauty. And it’s full of insects and birds that you won’t see anywhere else – it’s a natural geographical conservation area, all by itself. Not only that, it was the very first 5-star resort built on Samui, back when there was no road to this cove, and you had to get there by boat. It’s not only unique, beautiful and secluded, but it also has some of the most outstanding and genuinely authentic Thai food on the island. Its name is The Tongsai Bay. And it’s tucked away in seclusion right up at the very north-eastern tip of the island.

And no, it’s not some kind of crumbling antique resort! It’s super-modern and stylishly fitted-out, but was conceived and designed, back in the mid-1980s by a most unusual and cosmopolitan man. Khun Akorn Hoontrakul, then the chairman of the Imperial Hotel Group, fell in love with the location and set about building not only a hotel, but also a holiday getaway for his family. It’s the island’s largest resort-plot, sitting on a huge 25 acres of private woodland. But here’s the interesting thing. Whereas the resorts that subsequently followed were designed in the traditional Thai style, with complex layered roofs, lofty dark ceilings and elaborately carved woodwork, this one wasn’t. Khun Akorn was well

travelled. And so his visionary resort-cum-getaway was influenced by the Mediterranean elements that he loved so much. The result is that you’ll see plain sturdy timbers, simple stucco-plastered walls, a central piazza-style courtyard and roofs with terracotta tiles.

But, just for a moment, forget about the private beach in its own small cove. Put to one side the tranquil setting. Overlook the unique styling and congenial layout. Even ignore the enormous nearby organic farm that provides the resort with fresh vegetables, herbs and spices. Because this place has food to die for! It has really, genuinely, authentic Thai food. Yes, I know they all say that – what else! But here it’s special.

“Thai food today isn’t really ‘Thai’ anymore,” mused Leisa Kenny-Protsat, the resort’s General Manager. “It’s been slowly changing over the years. The idea of using ingredients such as carrots, broccoli, potatoes or sweet corn would have been unthinkable a couple of generations back. And the kinds of herbs and spices used have changed, too. However, for the last several years, we’ve been collecting traditional, old Thai recipes from all of the regions, and sourcing herbs, spices and vegetables that today aren’t so commonly found. And the result is a menu that I’ve never seen anywhere else. It’s totally unique. This really is ‘authentic’ Thai food.”

This makes a lot of sense. Talk to an Aussie, a Brit and a German about their experience of Thai food in their own countries, and you’ll get three sets of different answers. And then ask them about their experience of the food in Thailand, and you’ll get three more – and you’ll get a whole set of different replies if you take them to eat out on the streets! Currently there really is no such thing as ‘Thai cuisine’. Thai food, yes - you’ll find food everywhere. But authentic Thai cuisine, like they used to eat everywhere in Thailand before the advent of the internet, gasohol or Sponge Bob Squarepants, has all-but died away. It may well be that Chef Chom’s restaurant has become the last outpost of an endangered species . . . that of real Thai cuisine!

Chef Chom, by the way, is the legendary chef who catered for Khun Akorn and his family in the beginning, after having originally been in the service of Princess Vibhavadi Rangsit at the Royal Palace. Today she’s retired, but is still retained to advise on the recipes here and their authenticity. And, to augment this, all the staff have been set an ongoing project - to ask their grannies for their old recipes!

There are three chefs at work, busy behind the scenes. Khun Jan is the Executive Sous Chef, widely travelled, experienced and cosmopolitan.

Khun Nancy is the specialist in Southern Thai cuisine. And Khun Pasouk has been here for 17 years, has absorbed the methods and techniques of every master chef she’s ever worked with, and can usually be seen with a wok in one hand and a saucepan in the other, juggling adeptly between the two. And, under the genial management of Leisa, they’re the driving force behind the unforgettable dining experience at Chef Chom’s.

The menu specialises in Southern Thai offerings, but also has items from all the regions of Thailand, every one of them equally and genuinely traditional. The motto in the kitchen is simple enough (albeit a lot of hard work!) – ‘do it like it used to be done’. And so you’ll find that all of the curry pastes are regularly hand-made in small batches – nothing from the supermarket here. Even something like the ubiquitous ‘tom yam’ soup is special: there’s no handy pot of stock to dip into, the stock is made from the prawn scraps, and it’s freshly made each time.

And the presentation is what can only be called ‘Thai gourmet’. Take the unusual southern dish of ‘Khao Yum Pak Tai’, for example – basically jasmine rice with roasted coconut. But it comes in a basket with seven ‘condiments’ (dried shrimp, bitter bean, green mango etc.) which are added and mixed for you at your table, to

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.

your preference. Or the traditional ‘nam prig’ dips, which at one time accompanied every meal, but are now rarely seen in this form. Even the ‘khantok’ combinations are a blast from the past, coming in the old traditional ‘pinto’ cones.

And the menu itself is beautifully printed, with full details of the dishes and ingredients, plus helpful side-notes about what each item or section is about.

I could go on! I haven’t even begun to delve deeply into the details of the huge range of dishes they’ve assembled. But it’s impressive.

Thai food is everywhere and it’s impossible to know if you’re being offered the genuine article.

But there’s probably only one place in the island to go for this: Chef Chom’s at The Tongsai Bay – if you’re after the real deal, that is!

Rob De Wet For reservations or further information, telephone 0 7724 5480. www.tongsaibay.co.th

(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 5

Tropical Pick Grapes may not be as exotic as other fruit found here, but cultivation in Thailand is on the increase.

When thinking of exotic Thai fruit, grapes (a-ngun) don’t usually feature high on that list.

But this fruit of the vine was first transplanted from Europe about a century ago, and has thrived for the past two decades after new varieties suitable to the tropical climate were developed. Both green and red varieties are available, with the main season being December to April.

Before 1960, table grapes were imported from the United States and Australia, at a high cost. At that time more than one hundred varieties were also introduced for testing from the United States and other countries, to see which would grow best here. In 1956, Professor Pavin Punsri and his colleagues at Kasetsart University in Bangkok, tried to study and solve the problems of grape cultivation in this tropical climate, and they turned Thailand’s grape industry into a success.

Vines traditionally are slow growers and produce fruit once a year in a Mediterranean climate. However, Thailand has a tropical climate, which seems to stimulate the growth of grapes immensely, and so the first crop can be expected only 14 to 16 months after planting.

Another advantage is the fact that the harvest can be timed at will because Thailand doesn’t experience a winter as such. The buds can be forced to sprout at any time of the year by pruning, and consequently, two to three crops

can be harvested from an individual vine in a year. In practice, however, the growers prune their vines twice a year and get two crops, one in the rainy season (May to October) and the other crop in the dry season (November to April). The latter crop is superior due to higher sugar content and better appearance.

In the central plains area, grapes are grown under the ditch and dyke system. However, in this intensive cultivation system, the disadvantage is that the vines have a short life span of only seven to ten years. In general, the crop is inferior in quality during the rainy season and vineyard management is also quite intensive.

1981. The project has introduced several crops, including coffee, fruit and vegetables, and aims to improve the living conditions of hill tribes, with grapes and other crops being a substitute for opium poppy cultivation.

It might sound surprising that wine is produced in Thailand, with very different climatic conditions than are generally considered good for winemaking. But a few winemakers have tackled the challenges and are impressing the wine world with what they’ve managed to achieve.

At present, there are about 2,717 hectares of vines in Thailand, producing 31,677 tonnes per year. The main areas of grape production are located in the central plains at Ratchaburi, Samut Sakhon and Nakhon Pathom, which mainly produce table grapes. However, some companies use these table grapes for wine making. And in the north-eastern region, farmers grow both table and wine grapes.

Khao Yai, the vast national park to the north of Bangkok, provides the site for three major vineyard areas; PB Winery, Gran Monte and Village Farm Quai des Brumes. The Siam Winery is south of the capital in Samut Sakhon, while Chateau de Loei and Shala One are based in the north-eastern provinces of Loei and Phichit, respectively. And way up in the beautiful mountain and jungle country near the Golden Triangle, Thailand's most northerly vineyard can be found beside the shores of a lake - Mae Chan Winery.

In the northern region, the growers produce table grapes in Chiang Mai and Nan provinces and wine grapes in Phichit. In these northern parts of Thailand, grape varieties were introduced into the highlands under the auspices of the very successful ‘Royal Project’ in

One of the most successful producers has broken with tradition and is doing things the Thai way at the ‘Floating Vineyards’ of Samut Sakorn. Owner, Chalerm Yoovidhya of Red Bull fame, modelled his wines after the traditional Western wines, yet some of his practices are

very different. To start with, two of the grapes used extensively by the winery – Malaga Blanc, a white, and Pokdum, a red – are ‘local’ grapes rarely seen elsewhere. Malaga Blanc is a popular Thai table grape but has seldom been used to make wine in other countries. Pokdum, on the other hand, is a local mutation of the European Golden Queen and Muscat Bailey grapes, and is encountered only in Thailand.

But what’s really intrigued the rest of the wine world is the way many of the grapes are grown.

The region around Samut Sakorn is a fertile delta formed by the Chao Phraya and other rivers emptying into the Gulf of Thailand, and is crisscrossed by large canals built during the reign of King Rama IV. Farms in the area have traditionally been irrigated by siphoning water from these canals and letting it flow through smaller canals that pass through the numerous orchards and vineyards. Water percolates from the smaller canals to the crops, eliminating the need for any other form of irrigation, and these plots under cultivation are, in effect, small islands surrounded by water from the canals.

The canals around the vineyards make it difficult to transport the harvest by traditional means, and as a result, grapes are transported by small boats from the point of harvest to trucks waiting at roadside collection points.

vice-president of the Thai Wine Association.

“More than 90 per cent of five-star hotels in Thailand stock Thai wine, and we are now starting to move into other hotels.” The Association was formed in 2004; a decade after the first professional wine was made in Thailand. Back then, in the early ’90s, Dr Chaijudh Karnasuta, a Thai wine enthusiast, established Chateau De Loei Winery in the north-eastern mountains. Another six professional wineries have since followed suit, and the industry now counts one million bottles annually and 1,200 employees – and the wineries all grow the same half-dozen grape varieties, including the Pokdum, the indigenous grape.

Generally speaking, the wines are fruity, slightly sweet, light in body and low in tannins, making them ideal for spicy food. So by all means, indulge in tropical fruits while visiting Thailand, but don’t write off the humble grape – be it as a refreshing fruit or a glass of wine, give the local version a try.

Rosanne Turner

“The perception that the quality of Thai wine is good is being established,” says Kim Wachtveitl,

Your private Holidays in Samui

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Into the Black A few reasons why you’ll be happy you dropped into Black Canyon!

White chocolate mocha. Iced skinny latte.

Caramel macchiato. Mocha coconut frappuccino.

What springs to your mind, reading these names? Well, one brand probably does. In a world of trendy and predictable franchises, one giant American coffee house has become an instantly recognisable household name. It’s been so successful, that for many, it’s become an icon for ‘good coffee’. So let’s try this – caramel blackpuccino frappe, hot white chocolate mocha, iced white chocolate cappuccino. And then tack a price of around 80 baht or so onto each one. When you do this, you’ll then come to understand why, in Thailand and for most of the people living here, Black Canyon Coffee is the name that people think of.

The first Black Canyon appeared back in 1993.

For the best part of a decade, the Thai nation had been in love with ‘The American Dream’.

Already that big golden ‘M’ had spawned across the country, as well as theme bars and pubs such as The Hard Rock Café and Planet Hollywood. Indeed, the first Black Canyon, which appeared in Bangkok, followed a ‘Western’ theme, complete with a swinging saloon door and cowboy saddles mounted on the walls. But today things have become a lot smoother and more sophisticated, and there are

now 250 branches across Thailand alone, plus outlets in Singapore, Malaysia, Indonesia, Burma, United Arab Emirates, Cambodia, Laos and the Philippines.

The presence on Samui of three such coffee shops is entirely due to businesswoman and entrepreneur, Khun Anchalee Keeratiwithayanon. Back in the early 2000s, she was running a hotel catering and equipment supply business in Phuket, but then began to notice just how well all the coffee shops were doing. Black Canyon franchises are strictly controlled, and it turned out that Phuket already had its allocated share. But she realised that there weren’t any at all on Samui. So her first branch matched the opening of the original Tesco Lotus superstore on the island, followed by another in 2009, in the second outlet of the same brand superstore in Lamai. And this was capped just one year ago, when the prestigious Central Festival mall appeared in the middle of Chaweng, complete with Black Canyon number 3 perched up on the second floor, overlooking the main entrance court.

Khun Anchalee’s outlook is simple – Black Canyon doesn’t need to depend on the seasonal tourist trade because it attracts custom from

locals all year round, and that includes canny expats as well as Thais. You won’t find drinks at around the 200 baht mark, or expensive snacks.

Everything is priced to be affordable. But that doesn’t mean cutting back on quality or variety, and the drinks offerings alone have a full menu to themselves, and include hot and iced variations of coffees, teas, chocolates, fruit juices and shakes, smoothies and yoghurts.

But here’s the thing: Black Canyon isn’t just a coffee shop that sells excellent coffee. Yes, their coffees are made from selected blends of the best Robusta and Arabica beans, and their well-trained and experienced baristas have won numerous national competitions. But they also offer a substantial range of food, too. Note – not just over-priced slivers of gateau and nibbles, but a real, solid Thai and International menu that flirts tantalisingly with touches of fusion, blending aspects of both cultures on more than a few of their dishes. Plus, to go with all this, they also have a kiddies menu, too.

One of the most impressive things is the actual format of the menu itself, and it’s a delight to leaf through. A large full-colour picture, plus a line or two of explanation accompanies every item. And there are also little side-notes on

culture or traditions or background history dotted around, here and there. This style of menu is not only a boon for those who might not be entirely sure of what the dishes are, or look like, but it’s a great marketing device, too – it’s quite common that customers who’ve come in with pasta in mind get seduced by the gammon instead. Such is the power of pictures!

And it just has to be pointed out once more that the prices are a dream; most dishes seem to be in the range of 150 baht and 200 baht, with even the beef steak being not a great deal more than this. Plus on top of this, there’s also rib-eye, salmon steak, pork chops, and a chicken steak, and all come with a choice of either spaghetti or fries, and sauces such as mushroom, cheese or black pepper. And there’s also a whole section of pasta dishes, with flavourings that range from the traditional, to Thai-influenced seafood sauces. Plus there are noodle dishes, rice dishes, quite a wide veggie section, and a selection of traditional Thai desserts and ice cream to round things off.

But, still on the subject of cost, there are attractive additional offers and promotions from time to time. And this month, in March only, you’d have to be crazy not to pop over and

avail yourself of this one! There are four new menu items and four new beverages. Combine any one drink with any one of the new dishes on offer and get 15% off the total bill! Choose from iced white chocolate cappuccino, mocha white chocolate frappe, hot white chocolate mocha, or the iced strawberry yoghurt. And pit them against sweet & spicy fried fish with rice plus omelette soup, stir-fry black pepper kurobuta pork with rice plus omelette soup, grilled fish and soy sauce with rice plus clear spicy soup, or go for the grilled kurobuta pork with rice plus clear spicy soup.

The name’s Black Canyon Coffee, and you can drop in anytime at the three venues mentioned above. In fact, there are a great many reasons to do so!

Rob De Wet For further information visit www.blackcanyoncoffee.com

www.siamwininganddining.com 7

Don’t Flip the Fish!

A short guide to table manners in Thailand.

Table manners and etiquette can be a daunting prospect when eating out in a foreign country, but don’t be put off. In Thailand the fundamental idea of eating is the enjoyment of the food and of the company around you. So relax and remember a few simple rules and you’ll not go far wrong. Even if you do the Thais are very good-natured and forgiving in these circumstances.

The first thing you’ll notice is that the Thais don’t use knives, unless they are dining in a Western style restaurant. From the street-side stalls to 5-star restaurants you will be supplied with a spoon and fork to eat Thai dishes.

Granted, at the street stalls you’ll have to grab your own cutlery from the aluminium utensil box on the table, while in the five-star restaurants the cutlery will be far superior and brought to your table wrapped in a cloth napkin, but in either case your manners should be the same.

Hold the spoon in your right hand and the fork in your left hand; only the spoon should go into your mouth. Never put the fork into your mouth – this is very rude and would be the equivalent of a Westerner eating from their knife.

Chopsticks aren’t used to eat Thai food so don’t ask for a pair. Thais, however, do use

chopsticks to eat noodles, as well as Chinese and Japanese food.

Often Thais eat lunch at small street-side restaurants, opting for a one dish lunch, a plate of rice and a topping of some kind, maybe a curry or steamed chicken. Take a seat at one of the tables. You may have to share a table. This is fine but do not force conversation; act as if you are sitting at a private table. Once the food is brought to you it is acceptable to add one of the many condiments on the table, chilli flakes, fish sauce, salt and vinegar to suit your own palate. In some places they may also have laid out some fresh vegetables on the table such as small cucumbers, Thai eggplants and green beans. Again feel free to help yourself but only take as much as you are going to eat.

Eating is a communal activity in Thailand. It’s supposed to be a leisurely affair so always take your time with the meals whether dining with friends or business associates. When ordering, do not order just one dish for yourself that you alone will eat at the meal. Ordering the dishes is a joint decision, but do let the host or your friends know if there is anything that you do not like or cannot eat. They will not be offended. If it is a more formal occasion you may wish to express your desire quietly to the senior member of the party before you go out.

When to start eating depends pretty much on who you are dining out with. If you are having a get-together with friends, then you can start helping yourself to the food as soon as the first plate arrives. In a more formal situation it may be best to wait until the more senior member of the party starts to eat, or invites everyone to eat before you start the meal.

Only take as much from the array of dishes on the table as you are going to eat. Also only take from one dish at a time to put on your plate. Do not heap up your plate with food. One to three dishes on your plate is acceptable. The exceptions to this rule are monks who place everything in their alms bowls. You’ll notice everything is mixed up. The monks do this as a spiritual practice, the idea being that if the food is mixed up there’ll be no outstanding taste.

Taste will therefore have been transcended but if you’re not a monk and you heap up your plate you’ll just appear rude. Of course when you are at a buffet maybe you wish to take a few more goodies, but still don’t pile your plate too high.

When served a dish which has lemongrass stalks or pieces of lime leaf or other large seasoning ingredients you can leave these at the side of your plate or in the dish provided. If the dish has chicken or pork skin and you do not

like the skin, don’t take meat with skin from the main pot since one of party may wish to eat it.

The most senior member of the party, especially in business situations will sit at the middle of the table. It’s only acceptable to talk business if your boss starts to talk business first.

There are some rules that are pretty common the world over, such as not talking with your mouth full. If you use a toothpick cover your mouth with your hand or a napkin. Something that’s very important: don’t blow your nose at the table.

Refilling drinks whether it’s beer or tea has its own etiquette. Always be alert to your neighbour’s glass, and as soon as it is less than half full it’s polite to refill the glass or cup. Do not refill your own glass but always wait for your neighbour. You may gently prod him by topping up his glass slightly even if he doesn’t need it.

When out with friends everyone shares the bill, or sometimes the most senior person will pay.

When out in formal situations the waiter will bring the bill to the man he perceives as the most senior of the group. Do discreetly offer to pay at least your portion of the bill, but if he declines do not push the issue as he will ‘lose face’.

Tipping is not customary in Thailand but I always leave a tip to show my appreciation.

This is really at your own discretion. In a fancy restaurant most people tend to tip.

So there you have it. Follow these simple rules and you won’t go far wrong!

Natalie Hughes

In the fishing communities of the South and East of Thailand, there is also one unique rule – don’t flip the fish. When you are at a seafood restaurant the fish may be served whole but do not flip the fish to get to the flesh underneath.

The belief is that if you flip the fish then a fishing boat will capsize out at sea.

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Discover authentic

Indian Cuisine Samui 2012 WINNER

2013 WINNER

Noori India Restaurant - Chaweng Centerr Chaweng Beach Road, opp. Chaweng Buri Noori India Restaurant - Chaweng South at Chaweng Cove Resort Noori India - Central Festival at Chaweng Beach Road For reservations (English) - 0 867 407 873 or 0 7741 3108 For reservations (Thai) - 0 813 960 283 E-mail: nooriindia_samui@yahoo.com www.nooriindiasamui.com

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Currently houses a resort but is perfect for redevelopment as a restaurant or wedding venue etc.

2014 WINNER

Land for Rent: 15-20 years Land Size: 30x110m (Beachfront 30m) Chaweng Beach Road, Chaweng South

The restaurant where every evening becomes a memorable occasion.

For reservations please contact: Anantara Bophut Resort & Spa, Koh Samui Tel: +66 (0) 77 428 300 Email: bophutsamui@anantara.com Skype: bophutsamui

Centara Grand Beach Resort Samui

Poppies Hotel

Land for rent

Kirikayan Boutique Resort

Contact: Mr. Saroj 081 536 2015 Ms. Siri 088 882 5636 Mr. Wiroj 081 307 2122 E-mail: srn123456@gmail.com, sissysiri888@gmail.com, mpisit2600@gmail.com

Serene Setting, Sublime Seafood The Siam Residence offers wonderful seafood treats in an oasis of calm.

Samui might seem quite large when you’re looking out of that plane window and drifting down towards the airport – hilly jungle stretches out into the distance, and bays and beaches aplenty mark the coastline. But really, as islands go, it’s a tiny one, surrounded by a huge expanse of sea. Head out in a boat from the island and you could head straight towards Cambodia, Vietnam, Borneo, or Indonesia.

There’d be little in-between except for ocean, a few islands, and ... millions of fish. Not surprisingly, some of those fish end up on the dining tables of Samui itself.

Seafood could hardly be more popular than it is already, and if you’re in Chaweng you’re spoiled for choice when it comes to restaurants. But make a beeline across the island from there to the less populous west coast and you’ll find there are far fewer restaurants, though there are some wonderful choices if you know where to go.

The journey’s worth it, as the coast here is spectacular, offering very fine sunsets and much less hubbub. Restaurants are still to be found.

Drop into The Siam Residence, one of the west

coast’s most established resorts, and you’ll find a restaurant specializing in seafood (some great meat dishes, too) and a selection of wines to go with everything. And apart from dining in style, you’ll be able to enjoy a very beautiful beachside setting, which works well if you’re looking for a romantic evening out, or have come with children who will love to play on the sand.

The beach is a great place to sit out. It’s so quiet you can hear the splash of waves against the shore, just a couple of metres away. The beach here is part of the large bay of Lipa Noi. It’s a great place for swimming, and as soon as evening comes, a wonderful spot for dining.

There are tall palms on the grassy lawn, as well as casuarina trees – you can hear the breeze gently swishing through them, and the atmosphere’s extremely relaxed and peaceful. As soon as you arrive at the restaurant you’ll feel a sense of calmness – it seems to pervade the entire area here; there are fewer cars, too, and it’s very easy here just to sit back and unwind.

The Siam Residence is a cinch to find, even if you’re not familiar with the area. At the big junction two kilometres south of Nathon, turn

Make your way down to the beach and you’ll see the restaurant by the swimming pool, with the beach beyond. First you’ll need to choose where you would like to sit, and if for any reason you would like to be inside, there are two dining rooms, both simply decorated and extremely comfortable, from where you can enjoy views of the garden and sea. In all probability though, you’ll probably want to sit outside by the sea – most people do, as the garden is so beautiful.

And then browse the menu, which is basically Thai and international. You'll find a full range of snacks, such as sandwiches and burgers, to lunches and dinners. And as The Siam Residence is located right by the sea, it’s only natural that very high on the list of temptations is their seafood. The staff go to buy it when the fishing boats come in, guaranteeing plenty of locally-caught fish and total freshness. When you order your fish you can ask for it to be cooked in some especially healthy ways: steamed with soy sauce or young ginger or with lime, spring onions and Thai herbs. Lobster, prawns, red and white snapper, barracuda and squid are other menu favourites.

Start with a long drink or cocktail – there are of course few better places than a tropical beach for a sundowner. You can take advantage of the Happy Hour from 5:00 pm to 7:00 pm, every day. A particularly recommended cocktail is the Siam Coconut Special. It comes in a real coconut, and inside you’ll find fresh coconut juice with the addition of the resort’s own homemade syrup, and rum that comes from Samui’s own rum distillery a few kilometres down the road.

Definitely yummy, and not to be missed.

For a treat try The Siam Residence’s barracuda.

Many people love the taste of this fish, which cruises the region’s waters, and is famed for its predatory abilities and extremely sharp teeth. It tastes delicious, and here you can enjoy it in a variety of ways – just ask your waitress which style you’d like. The simplest way they prepare it here is barbecued with garlic butter. Then there’s a garlic and pepper dressing, with the barracuda being deep-fried. Sweet and sour is another popular choice, or you can enjoy it Thai-style,

towards the sea and head in the direction of Koh Samui Hospital. Turn left at the 7-Eleven, and continue until you see the resort, which is located just before the temple.

either braised in penang curry or stir-fried in Thai yellow curry. The chef here, Khun Lamyai has been with The Siam Residence for 20 years, and is thoroughly conversant in making her guests feel spoiled.

You might also want to check out the special evenings that The Siam Residence puts on. They host regular beach barbecues. These are excellent value and include a buffet as well and live cooking of stations. Check out their Facebook page for details, of what’s on and when. Or alternatively, just phone ahead to find out when the next barbecue or event is going to take place. The food’s great value and you’ll enjoy the beachside ambience. It’s great for all the family and makes for a very relaxed evening out.

Dimitri Waring For reservations or further information, telephone 0 7742 0008. www.siamresidence.com

Sabeinglae Restaurant

Sabienglae restaurants offer traditional al fresh seafood and cuisine cuisin in an authentic southern Thai style.

Come and enjoy our unique dishes, many of which you won’t find elsewhere on the island, in a relaxing atmosphere. An experience to truly complete your holiday.

The Wharf Samui, Fishermans’s Village For reservation please call 077 430 094-5

Hin Ta Hin Yai, Samui Ring Road For reservation please call 077 233 082-3

Wimaan Buri Resort, Chaweng Ring Road For reservation please call 077 962 333

www.siamwininganddining.com

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Recipe for Success Sareeraya’s talented chef unveils an exciting new menu.

Chaweng has a reputation as Samui’s party town, and if you walk down its beach road at night, you’ll see plenty of bright lights, crowds, traffic, bars and restaurants. Some people say the main street looks just like it’s stepped out of a big city. Whatever, Chaweng’s definitely not the small village it used to be just a few decades back. It’s a thriving hub; holidaymakers return to it again and again, residents flock here at the weekend, and it’s definitely a place for living it up.

But it’s a lot more than just a party town. Many people never realise it has its quieter parts, especially at the northern end. Here the crowds are little bit different and you won’t suspect some of the town’s finest and coolest dining spots are to be found there.

One of these is Sareeraya Villas & Suites. The resort doesn’t announce itself with a fanfare of adverts; all you really see of it as you walk by is a discreet wall and entrance. But if you investigate a little further, you’ll find yourself stepping into a world of calm. The street outside is already much quieter than you’ll usually find in Chaweng, and as you head through the resort all sense of hubbub just drops away. The beach and sea are right in front of you – Chaweng Bay at its most tranquil – and everything here’s deliciously quiet and laid-back.

You'll want to know about the food here.

Repeat guests, and those who are lucky enough to live on the island, already know about eating at Sareeraya – the resort has a reputation for excellent presentation, mouth-watering tastes

and a great dining ambience. It’s a place people return to time and time again. If you’re new to Chaweng, Sareeraya isn’t far away: just head up the beach road and it’s a couple of minutes’ walk beyond the landmark clock tower at the Iyara shopping centre. You can park your car at Sareeraya (the resort has a large car park just opposite the main entrance). However the most romantic way to approach is definitely by walking north along the beach itself!

The restaurant here is simply known as Chef’s Table. It’s right by the beach, and is open to the cooling sea breezes. The decor, like the resort itself, is contemporary and extremely stylish, without ever being the least bit pretentious. Staff are courteous and friendly, and will give you a warm welcome and do everything to make your evening a brilliant one.

Despite their great reputation for food, the resort isn’t content to sit back and endlessly repeat what they're good at. So, as of this month, they’ve put together some brand new treats – an entire new menu – as well as engaging a highly talented chef.

Khun Thitipong Worakham, more usually known simply as Khun M, comes from a background of cooking; half a dozen members of his family are chefs, and he started cooking when he was just ten years old, helping them out, and experimenting by making all sorts of dishes himself. Born and raised in Bangkok, he found work at the prestigious Shangri-la Hotel, where he stayed for ten years, mastering both Thai and Italian cooking. He was a team leader

at the hotel’s award winning Angelini Restaurant, one of the top Italian eateries in the city, frequented by Bangkok’s elite.

He’s now in his third year at Sareeraya and has been promoted to executive chef – he has plenty of ideas and the know-how to make extremely tasty dishes that combine freshness, creativity and presentation.

“He’s an artist,” says General Manager Holman Fong. “I’m really enthusiastic about what he’s doing. There are many new touches and guests are very happy with the results. And this being a small restaurant, there’s time for the chef to speak to the guests. He likes to know what would please them. If our guests spend more than five minutes browsing the menu, Khun M will come out to chat to them - it’s usually the case they would like something that’s not on the menu, or would like to make some kind of change. And that, naturally, is fine with him...”

Asked about the new menu, Chef M says, “We have both Thai and Western food on the menu.

The Western is more Italian-oriented, and for the Thai side I’m concentrating on making it a little more contemporary, so you’ll find the same favourites but done in a more modern way.”

At times, it’s a case of East meets West, with dishes like Linguini Phad Thai, which is exactly what it purports to be, a Thai base but with pasta. It certainly works as a creative dish, as does the Green Curry with Fettuccini.

Chef M isn’t content with just satisfying the

majority of diners – he goes several steps further and is happy to accept requests from guests who have food allergies, and who may want, say, a gluten-free selection of dishes. It goes without saying that there are vegetarian dishes on both the lunch and dinner menus.

He’s also used to catering for banquets, wedding receptions and the highly-popular romantic dinners, which are set up on the beach or in a beautifully decorated gazebo. Cooking classes are something he loves to do and if you call the hotel, you can arrange to learn to make some authentic Thai dishes. When he’s not working, Khun M, who’s currently single, likes to relax, but being a professional, making food is never far from his mind and he takes delight in reading cookery books and looking for new recipes. He’s definitely a creative kind of person, and his kitchen is his lab. He can hone a recipe, chop it and change it – and the results are likely to end up as some new highly tasty dish for his guests to enjoy.

For the new menu, you can try the amazing Black Burger. The first thing you’ll notice about it is that the word ‘black’ is no understatement: the bun it comes on is inky black. If you regularly burn your toast, you’re bound to sink your teeth into it with some trepidation. But it’s mouth-wateringly tasty and fresh – Sareeraya has its own bakery – and the colouring comes from squid ink. The burger is slightly tangy with some Cajun spices, and the meat is extremely tender. It comes served with a generous portion of coleslaw and French fries, which are equally delicious.

Khun M has also added a spicy smoked salmon dish to the menu. Beds of rocket leaves and salmon in mango sauce are alternated and then topped with wasabi icing. The dish is beautiful and delicate – and of course highly tasty. It’s also healthy. Sareeraya has many options if you want to dine healthily and guilt-free. But there’s never any compromise on taste.

If you want to combine health with great tastes, another dish you’ll love is Khun M’s modern take on sweet and sour seafood. A square white plate holds scallops, a king prawn and some white snapper. The traditional sauce has been made more contemporary with a few additions, including a touch of red chilli reduction, and dragon fruit has been substituted for the more usual pineapple. Grilled onion, bok choy and cucumber complete the ensemble. Everything’s light, fresh and locally produced.

So, if you’re ready to head out of central Chaweng and experience some of Samui’s greatest dishes, then head for Sareeraya, where Chef M will provide you with some amazingly good food in a stylish and tranquil setting

Dimitri Waring For reservations or further information, telephone 0 7791 4333. www.sareeraya.com

Weddings, Celebrations, Parties & Honeymoons 2014

River Prawn Tom Yum

Rock Lobster

Sunset Dining in Spectacular Surroundings

Sea Food Taco

Lamb Chop

Beef Lasagna

Phuket Lobster Thermidor

Carbonara Pizza

This epicurean dining nirvana serves up the finest catches from the sea so our guests can Enjoy breathtaking sunsets while discovering our culinary delights at The Terrace, one of Koh Samui’s best beachfront feast like kings. Pay homage to our specialty – the royal triumvirate of lobster, tiger prawns and dining destinations. oysters.

A holiday or a visit to Mövenpick Resort Laem Yai Beach Samui would not be complete without sampling the food at Indulge yourself with a journey of culinary discoveries at Mövenpick Resort Laem Yai The Terrace. Nestled on the beach, this majestic open-air restaurant affords diners a perfect view of the spectacular Beach Samui. The Terrace perfectly blends a selection of Thai classics with international dishes. sunset over Laem Yai Bay and the distant islands.

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Mövenpick Resort Laem Yai Beach Samui is the perfect destination for a dream island wedding, unforgettable honeymoon, anniversary getaway or private birthday party.

Exchange vows on Koh Samui’s most beautiful sunset beach as the sky turns to a thousand shades of brilliant colours.

Mövenpick Resort Laem Yai Beach Samui Phone +66 77 421 721 resort.samuilaemyai@moevenpick.com www.moevenpick-hotels.com/samui-laem-yai-beach

A Edition Addition

The latest addition to Samui Dining Guide’s compilation of recommended restaurants is the stunning Coast Beach Bar & Grill, at Centara Grand Beach Resort.

It's arrived! Chaweng now has a top-end 300-seater beachside restaurant that offers outrageously delicious cuisine with every possible comfort in an idyllic location.

Introducing the amazing Coast Beach Bar & Grill!

So where is this masterpiece of a beach restaurant? Well, it’s an integral part of Centara Grand Beach Resort Samui, Chaweng’s flagship 5-star hotel, so it couldn’t be more centrally located, and you can reach Coast either from the beach itself or from the resort’s main entrance on Chaweng Beach Road (where there’s a large car-park).

And the first word you’ll say to yourself as you approach from either direction, whether in the daytime when you arrive for brunch or lunch or at night for dinner, is a huge great “WOW!” The place is simply stunning and will take your breath away.

Centara boasts of having a longer beach frontage than any other resort in Chaweng and Coast takes full advantage of that by having a sizeable share of that for itself (30 metres!). Expansive white pinewood decking, with lots and lots of

beautiful space between a multitude of table, chair and sofa ‘sets’ (enough to accommodate over 120 diners), with novel seating in hanging ‘baskets’, ‘sunken’ circular daybeds and even ‘love-beds’ – all at the very edge of the beach, just metres from the turquoise waves.

Crisp-white sail-canopies protect much of the outside dining and lounge areas from the intense daytime sun, and they add to the seaside theme of the whole restaurant. In the daytime, the cushions on the seating are light-blue and in the evening, when the romantic table candles, atmospheric lanterns and feature sculpture lighting come on, they are switched for burgundy ones. Nothing has been overlooked at Coast in making it an exceptionally stylish and sophisticated dining venue.

And that’s confirmed by the three fabulous air-conditioned ‘pavilions’ that provide another dining option. Each follows the ‘beach’ theme, with lots of white paint with blue detail and floor-to-ceiling glass windows all around – ensuring a stunning sea view from every seat.

One of the pavilions houses a wood-fired pizza oven and seating for just 16, making it ideal for

small groups. Another, also for 16, incorporates a walk-in wine cellar where you can browse through a most selective collection and make your choice, and it also has a large granite-topped glass cabinet displaying a wide selection of international cheeses (they’ve got just about every type!). The third pavilion is slightly larger and can accommodate 34 diners.

Before I mention the food, let me introduce the executive chef. And that’s Luis Rodrigo Zamora.

He’s an Australian national who was born in Chile, and with over 14 years in the managerial role of many leading hotel kitchens and restaurants around the world (including the Marriott Hotel in Amsterdam, Holland, and the Pattaya Marriott Resort & Spa) he’s the perfect man to be in charge of this stunning restaurant.

And what he delivers at Coast is sensational!

To say that the menu offers a wide selection is a gross understatement – it’s huge, and has lunch, dinner and ‘all-day’ sections too. From the lunch menu, there’s a delicious Tasmanian Salmon with romaine lettuce, toasted garlic baguette, crisp bacon, shaved parmesan cheese, anchovies in a classic Caesar dressing, but if you’re hankering

for a burger, then the High-So Heart Attack Australian Wagyu beef burger with foie gras, brie cheese, arugula and tomato relish will more than satisfy your desire!

And Coast is also proud of its ‘Dishes to Share’, for very good reasons – especially when they are as comprehensive and sumptuous as the Coast Connection, which comprises 6 Fine de Claire oysters, a 55-gram jar of Pescaviar Avruga with toast, and Alaskan king crab legs with a choice of its best companion bottle of Moet & Chandon ‘Ice’ champagne.

Pizzas, pasta, steaks, burgers, salads, various international selections, cold cuts, cheeses – the list goes on and on and there’s literally everything you could possibly imagine, or want, available. And then we have extraordinarily tasty desserts, such as the Crunchy Spanish Churros with melted Swiss chocolate, and the Chocolate Rum Cake Pop, to finish you off!

amazing weekly ‘Champagne’ Sunday Brunch offering delicacies, such as sockeye salmon, Alaskan king crab, tiger prawns, imported cheese & cold cuts and sushi, and having an oyster bar, a bloody Mary counter, a grill station and a talented DJ into the bargain.

And it’s no surprise that Coast won the ‘Wine Spectator 2014’ award for its superb collection either – say no more!

Steve Taylor Coast Beach Bar & Grill is open for lunch from 12:00 noon until 6:00 pm and for dinner from 6:00 pm with the kitchen closing at 10:30 pm.

For reservations and further information, mation, telephone 0 7723 0500.

In addition to all of the above, there’s various entertainment including a bartender fire juggler, an acoustic guitar player and a jazz singer on different nights. And finally, there’s Coast’s

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Simply the Best Wine Oasis offers great food and wines along with total customer care.

It’s a treat to have dinner at Wine Oasis; for a start there’s the feeling that even though you’re in the heart of Chaweng, you’ve suddenly arrived somewhere that’s a lot calmer. The name ‘oasis’ is very apt, and the garden setting has a lot to do with it. It’s never too hot here, and feels relaxed and indolent. Even after the busiest day in town, it’s somehow always very easy to unwind at Wine Oasis, despite its very urban surroundings.

You'll find Wine Oasis on the main beach road, just opposite Spago and right next to Chaweng Garden Beach Resort, where you can park if coming by car. And it is open daily from 3:30 pm until last food orders at 11:45 pm.

The secret to the restaurant’s charm is more than just its garden setting; everything about the restaurant has been carefully thought out. From the appearance of the restaurant right down to the details of exactly how the food is cooked and presented. Not in an obsessive way, but simply because the owners have a great passion for food and drink and everything that’s linked to it.

Surprisingly the owner turns out to be not a chef but an airline pilot. Khun Napasoon Chayuntaradilok, more usually known as Khun Laem, still flies routes out of Thailand each

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week, but his passion is food and wine. Being a pilot has enabled him to travel extensively and he knows more about European wines and foods than many professionals who actually live in Europe!

Wine Oasis is jointly-owned by his wife, Khun Piyamas, who is usually to be found on the premises. The couple also own their own wine company and are able to offer its wines to you at cost price. No middle person is involved, meaning they can pass on the saved costs directly to diners. The couple are assisted by their extremely capable restaurant manager, Khun Wirongrong Tooksri, or Khun Mae, who completes the team.

Wine Oasis offers a menu with a large range of dishes, all of which are pictured so you know exactly what you’re ordering. You’ll find Thai and Western favourites. For example in the appetizer section, you’ll find pork satay, spring rolls and Thai shrimp cakes, and for Western, pan-fried foie gras, Greek salad and buffalo wings in barbecue sauce with blue cheese dip.

Along with a classic Caesar salad, you’ll find Thai favourites and amongst these the slightly less well-known pomelo salad, called Yam Som-O. A pomelo is close to a grapefruit in looks and taste, and seems an unlikely ingredient for a salad. But it works well and

provides mouth-watering tastes that you may well never have experienced before. The salad also uses shrimps, fried shallots, shredded coconut, sweet chilli paste, lime and coconut milk. The texture is extremely delicate and the salad bursts with taste, even though it’s only very mildly spiced. It’s also extremely healthy. By the way, no MSG is used in any of Wine Oasis’ dishes and everything’s made from scratch.

A lot of research has gone into everything on the menu and you’ll find it’s all extremely tasty. It’s fine dining at prices you’ll find very affordable, especially given the generous portions of the food and its quality.

Wine Oasis is running a special promotion, called ‘Simply the Best’. It’s a choice of two dishes, either a rib-eye steak or grilled lamb.

Both are served with potato, and perfectly-cooked vegetables. A glass of red wine comes free with each dish. Khun Laem has paired them with the unusually named Radio Boca, which turns out to be a delicious Tempranillo, which uses Spanish Valencia grapes. A percentage of the wine is aged in French oak barrels before it’s put back into the final blend. The results speak for themselves.

The steak by the way comes from Australia and is flown in specially. The cheapest way to do

this is to freeze it before it’s flown, of course, but that doesn’t do much for the taste. So at Wine Oasis the meat is simply chilled and sealed before its flight – which means it’s fresh when it arrives on your plate. The same goes for the lamb. Both are very succulent and tender.

with the best quality dark chocolate that oozes from the sponge and is perfect with the accompanying slices of kiwi and orange – not to mention the generous scoop of vanilla ice-cream that completes the dish. It must be one of the island’s most decadent desserts.

And naturally there are the sauces to go with the steaks. You can choose between mushroom, black pepper and red wine sauce. And if there’s anything else you need, feel free to ask - the staff pride themselves on making sure everyone has a good time here. As Khun Mae says, “We really focus on our guests and part of that is to help them when they have a request; we really don’t want them to go away feeling that things could have been a bit better. Nothing’s ever too much trouble.” She also wants her guests to tell her or the person serving them if they have any kind of food allergy. “It’s quite difficult for people coming from abroad to know about Thai food and what’s in it. Maybe there’s an ingredient they know they shouldn’t add to their food, and never would back at home. Here it might not be so obvious that it’s included in one or other Thai dishes. That’s why we ask them to tell us.”

And you'll also love the fact that dining here won’t set you back financially – thanks to the entire operation being a passion, the owners are more interested in everyone enjoying themselves, than in pure profit. You'll love what they provide for their guests, many of whom return again and again.

At Wine Oasis, you should leave room for one of their amazing desserts. Highly recommended is the Chocolate Tortino. This is a lava cake, filled

Dimitri Waring For reservations or further information telephone 0 848 361 855. www.samuiwine.com

SIP, SAVOUR, LOUNGE, AND LINGER Stay all day and move with your mood, exploring our range of indoor and outdoor settings, right on Samui’s beach with panoramic view of the coastline. Enjoy a casual lunch in the shade, experiencing our eclectic menu of international cuisine or lounge away the aſternoon on a sunken daybed in the sand, steps away from the beach.

For evenings, COAST transforms into one of Samui’s most sophisticated dining experiences, showcasing grills and seafood. Aſter dark, the beachside ambience becomes candlelit and alluring with a sizzling collection of cocktails.

The focus at COAST is always on views of the beach and your effortless glide through the day.

Open Hours: 12:00 – 23:00 hrs.

www.centarahotelsresorts.com/csbr E: coast@chr.co.th T: +66 (0) 77 230500

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Home is Where the Chef is Dine Chez François and you’ll be eating in the home of a culinary maestro.

When I went to see François, I was expecting to meet him in his restaurant. But when I stepped over the threshold of the address he’d given me, I had the distinct impression I was in his house, and wondered if I’d somehow made a mistake and confused the addresses. Was I where I should be? For a second I was a bit thrown out.

I was in a front room with some tables in it. A dining room? Yes. But a restaurant? I couldn’t see any menus and it looked very informal… ah, there was a small blackboard with a few food details. But François had given me such a warm welcome that I knew I must be in the right place. Some sort of very personal restaurant, it had to be. A very relaxing place, it seemed, and one of those few places where you very soon forget the world outside, or more accurately, you enter a totally different one that’s got some magic to it, and maybe a sense of mystery - more than the sum of its parts.

François told me how he’d come to be on Samui and in doing so, I realized just why his restaurant is so special, and why, yes, it really is his home. It wasn’t a gimmick, this – I knew I'd stumbled across a highly original person with strong motivations.

A lot of unusual stories come out of Lourdes, many people go there for healing, and as such it’s a place associated with journeys. François’ own story and journey could be said to begin there, too. François Porté-Garcia, was just a young man when he went to Lourdes. He hadn’t come for the famous waters, but just to work in a restaurant and practice his culinary skills. It

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was there that a teacher at the Sorbonne, originally from Barbados, fell in love with his food and decided that she wanted to employ him as chef in her restaurant in England. She approached his boss and he said that François could accept the position, if he so wanted.

François was a bit bemused at the suddenness of it all, and just a little while later found himself in England, working in The Golden Galleon, in the small port of Seaford. It was the right move.

He was very happy there and his new boss was delighted with his work; she later took him with her back to Barbados where he worked for her in another restaurant, in Saint Philippe.

working, for making things, for cooking food,” said François. The manager just raised his eyebrows. “This is a bank. We just don’t do business that way,” he said irritably and François was soon out the door.

He eventually returned to England, and decided that he wanted to open up his own restaurant.

He went along, as one does, to the bank.

Seaford had two. He went in and explained what he wanted: a loan to set up and open a fully-functioning restaurant. The bank manager asked him what kind of collateral he had.

François was unsure what he meant; this was the first time he’d approached a bank for anything. He didn’t have a worked-out business plan, just the desire to open a restaurant. The manager persisted and asked him if he had a house, or a sizeable amount of cash, something that he could put down.

Very shortly after that, François was in business, running a French restaurant in Seaford, his best client being the bank manager who’d seen to it that he got the loan, and who now sent along his clients and friends. “Sometimes, late at night, I'd leave them with a bottle and go and have a nap. They certainly liked that restaurant,” said François. Other people liked it too. Word spread and soon François was receiving offers to work elsewhere.

“Well,” said François, “To be honest, I really don’t have anything.” He really didn’t have anything – nothing in the financial sense that would strike a chord with the manager. François stretched out his hands. “I’ve got these,” he said.

The manager didn’t get it. “Your hands???” “For

But down the road, there was another bank.

François went in, and the same conversation soon started up: what did he have as collateral?

Nothing. François, feeling a bit stupid, stretched out his hands “I’ve got my hands,” he said, and left it at that. The bank manager just stared.

Rather like the first one had. Then he nodded slowly. “I like that attitude,” he said.

He worked in Dubai for many years. “When I first went, hardly anybody in England really knew much about it, even where it was. So it was a bit of a risk, but, you know, I loved it there and it was an amazing place to be. I stayed a long time…23 years!”

Eventually he decided it was probably time to retire. After all, he’d been there a long time and perhaps it was time just to kick back. He had a

friend in Hua Hin, so he went to stay with him, and started a new life as a retiree. The only thing was… he just didn’t like it. Not one bit. He was acutely bored and soon just had the one thought – to return to cooking. “It’s what I love,” he explained. “And I just wanted to go back to it.”

In Dubai, he’d had 50 chefs working under him, and countless other staff. But for him it wasn’t necessary to return to that kind of life. “I just needed the cooking,” he said, and so he decided to open up a restaurant which would be very informal. “It’s definitely not about making money,” he said.

Because it’s missing this financial aspect, it has a completely different feel to it. It even looks different, which may be why some people find it hard to find, although it isn’t. It all depends on how you set about it. Remember that this is François’ house and you can’t go wrong, but look for a restaurant and it’ll probably elude you. At the Bophut traffic lights, turn from the ring-road towards the sea, follow the road as it bends round to the right, and you'll see Chez François, next to Joy’s Pharmacy. There is a small sign (he intends to replace it with a bigger one eventually) but it’s quite low down, almost at ground level, and you'll probably be a step or two from the door before you even see it.

Once inside you won’t be greeted by a bevy of waiting staff, as François only has a kitchen helper; he’s very much one for greeting his guests himself. By the way, you have to phone

ahead to let him know you're coming. Tell him what you like and dislike when it comes to food, and if you are a vegetarian or have special needs. It’s not going to be your average phone call to reserve your seat. Inside, you won’t find a menu, as no two evenings are the same.

François’ idea, unless you require something quite different, is simply that there will be a four-course dinner along the lines of a starter, a second course of seafood or fish, then a main course of meat, either poultry, duck, lamb or steak and then a special dessert.

The food he makes is the kind that bursts with taste, and you'll happily remember your evening with him for a long time to come. People come back again and again. The experience of eating Chez François is definitely more than the sum of its parts. By the way, if you can’t make it for dinner, try his amazing Sunday lunch – it’s traditionally English and highly popular. And his pies are to die for. Sunday lunch is certainly not the dish a French chef would usually prepare, but then again François is hardly a run-of-the-mill chef. Enjoy!

Dimitri Waring For reservations or further information, telephone 0 960 711 800.

Experience the very best in authentic Thai cuisine at Chef Chom’s Thai Restaurant at The Tongsai Bay Chef Chom's serves truly authentic Thai cuisine with an emphasis on local southern Thai cuisine. Wherever possible, ingredients are sourced locally and dishes are prepared from scratch.

This real Thai taste is the pride of the kitchen, and dishes are not 'watered down', the taste of Chef Chom's food is just the way Thais would have it.

Chef Chom’s is open daily for dinner from 7pm to 10pm. Tel: +66 (0) 77 245-480 www.tongsaibay.co.th

www.siamwininganddining.com

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!

Kitchen King Olivio has not one but two chefs, bringing you the best of Italian and Thai cuisine.

This month, we feature not one but two executive chefs, who share the kitchen at Olivio, Baan Haad Ngam Boutique Resort & Spa’s restaurant. Over the years, Olivio has made a name for its sublime Italian and Thai dishes and is highly popular with visitors and residents alike. We spent an evening with their two chefs and discovered how they work seamlessly together, producing some amazing dishes. Chef Itt is in charge of Italian dishes, while his colleague Chef Joke handles all the Thai dishes.

How did you both get into cooking?

Chef Itt: Well, I started in the kitchen at the age of 18. Now I'm 41. I started off in the most menial positions and rose through the ranks. I went to live in Bangkok, and started working in European-style restaurants. They were of course totally different to Thai restaurants, and the food was prepared in different ways – but I really wanted to learn. I moved to Italian restaurants and learned how to make pizza and pasta. I love those two dishes, by the way. I honed down the recipes that I knew people would love. And some I still use today, while others I learned from different chefs. I think all in all it’s taken me about 15 years to learn the art of cooking Italian.

Chef Joke: My path isn’t so different to the one

that Khun Itt took, and those two paths were to cross – but that was later on. I started at the age of 15; this was with my family, as they’d opened a restaurant and needed plenty of help. I got into cooking Thai food, and then sought out restaurants where I could learn more, practice more and really get into the feel of it. It was while I was working in Bangkok that I got to know Khun Itt. We were both working at the Ambassador Hotel in the city, and that was the start of our friendship. We both ended up coming down to Samui to work, and now we’re both here at Olivio, along with my wife, Khun Kae – she’s the restaurant manager.

Isn’t it difficult to work together as a team if you are so close to each other?

Chef Itt: No, not at all. We all get on really well together and make a good team. But more than that it’s a friends and family thing. Amongst other things, it means we’re much less stressed.

What about your free time? How do you schedule it?

Chef Joke: You might be thinking that we don’t spend quality time together, but we do. There are three shifts per day, corresponding to breakfast, lunch and dinner, so we each do two of those, and we have a day off as well. It

works out nicely. And besides our restaurant isn’t one of those places where everyone’s perpetually running about trying to keep up with everything. We’ve made this a relaxed place where quality food is prepared.

What can you recommend to eat here? Let’s say I want to eat Italian…

Chef Itt: Hmm…hard to say. There are many very popular dishes on the menu. Lots of Italians come here to eat. A lot of people enjoy the angels’ hair pasta with prawns or lobster – very tasty. Or there’s black spaghetti – also highly popular. For desserts, tiramisu is pretty irresistible it seems, judging from diners’ reactions.

Can you give us some basic information on Olivio?

Can I come for breakfast? Do I have to be a guest?

Chef Joke: We’ve been open since 2003, and in that time have carved out a good reputation. I'd say we’re one of the few Italian restaurants that’s right by the beach. So it’s also a romantic spot, too – couples like coming here. We’re at the northern end of Chaweng; it’s quieter here.

Fewer people, and great views all the way across the bay.

Chef Itt: Everyone’s welcome here! And no, you don’t need to be a guest. We’re a resort restaurant, so we’re open all day long. Breakfast is from 6:30 am until 10:00 am, and then it’s lunchtime, but there are plenty of snacks, too.

Speaking of which, we also have a beach snacks menu, with both Thai and European dishes.

From 6:00 pm onwards, it’s dinner, with guests starting to arrive as the sun goes down.

How do I actually get here?

Chef Itt: Easy. Drive up the beach road northwards out of Chaweng and turn right where you see the sign for the resort. Parking’s right at the bottom of the hill, by the new pool villas. But if you're in Chaweng, just phone up and avail yourself of the free round trip transfer service. Even easier!

Over to you, Chef Joke, what would you recommend?

Chef Joke: there are several dishes that everyone seems to like and comes back for. The Thai massaman curry is a favourite, as is pad Thai.

Okay, both are quite humble dishes in origin; they're everyday food, really, but here at Olivio we turn them into something special. We also insist on using the freshest of ingredients and making everything from scratch, so it’s going to be really yummy.

Do you have a happy hour here?

Chef Joke: Of course we do. Although it’s not just an hour – it’s every day from 2:00 pm until 6:00 pm, and you can come for cocktails and beer. It’s a buy one, get one free deal. I’d say it’s a particularly good way to round off an afternoon, especially if you’ve been on the beach and need a bit of respite from the heat.

Magic Alambic Rum Distillery on Samui

Pure alcohol made from a selection of fine fruits and sugarcane brewed French-style.

Choeng Mon

Nathon

Koh Samui

Visit our Garden Bar for tasting and buy some bottles of rum.

Tel: 0 91 816 7416, 0 7741 9023 E-mail: ludovic.trantoul@gmail.com www.rhumdistillerie.com 16 www.siamwininganddining.com

Taling Ngam

Magic Alambic

Baan Thale Baan Bang Kao

Sounds like you have the day pretty much covered?

Chef Joke: We have! Everything’s very informal, so you can come whenever you want, just drop in, whether it’s a simple sandwich you would like or a full-scale dinner. It’s all up to you! We aim to make this place ideal for families and friends. It’s convivial, friendly and we keep all the prices affordable.

Dimitri Waring For reservations or further information, telephone 0 7723 1500. www.baanhaadngam.com

Full Moon Rising Full Moon Char Grill has great promotions to make your dining experience even better

Full Moon Char Grill is the signature restaurant of the 5-star Anantara Bophut Resort & Spa, just on the outskirts of Fisherman’s Village. Set overlooking the infinity pool and out over the blue seas towards Koh Pha-Ngan, the two level terraced restaurant offers a decidedly romantic and intimate setting.

And it’s all happening at the award-winning restaurant; it’s constantly upgrading its services, and is proving to be more and more innovative in not only the menu but the services it offers.

Renowned on the island for the quality of its food, with only the best cuts of meat and the freshest of the fresh local seafood, it’s going one step further and is reaching ever new heights in what it provides.

Full Moon is in the very capable and creative hands of Executive Chef, Bernhard Koll, who has had over 15 years’ experience in 5-star restaurants world-wide. He offers two menus, lunch and dinner – with the lunch time menu centred on light but never the less filling and tasty dishes. A popular choice is Tom Yam Goong noodles, a delightful Thai soup with fresh prawns and rice noodles. You’ll be politely asked by the one of the staff just how spicy you’d like it, and it’s guaranteed to come exactly as you prefer. Lunch time is a great time to just sit back and relax, there’s no hurry here, take your time and enjoy the view over the inviting blue sea and that cooling sea breeze.

In the evening, as you make your way to Full Moon, fire lanterns will light up the path-ways to the restaurant and lotus pond. Magical is the only way to describe it. Upon entering the restaurant you’ll be warmly greeted by one of the attentive staff and shown to your seat. Their wine guru will appear and make recommendations based on your preferences and the menu you’ve chosen.

With relatively few tables, and seating for only around 40 diners, you’ll be guaranteed plenty of privacy and space. The food focuses on char-grilling, with choice meats and seafood

being used. The restaurant has recently added table-side cooking to its dining options. You can choose your meats and then grill them to your own preference.

New on the dinner menu is the ‘tomahawk steak’, and as the name suggests it’s a whopper!

At approximately 600 grams this is for the real steak lovers. As with all the cuts of meat at Full Moon you can be assured of the quality. Once you’ve chosen from the menu, you’ll be shown a wooden case containing a vast array of knives, and their very own knife guru will recommend the best one for your dish. There’s also a salt guru, to guide you through the assortment of different salts from around the world that they have on offer.

If you’d like to finish off your meal with a cocktail made by an award-winning mixologist, then take a stroll past the infinity pool and you’ll come to the beach side bar, Ocean H. Or perhaps you’d like an evening out here with friends sipping cocktails, while relaxing on comfortable bean bags on the beach. Happy hour here is indeed very happy, lasting from 6:00 pm to 10:00 pm. If you find yourself becoming peckish during those hours you can order some delicious nibbles to accompany your drinks from the new tapas menu.

Indeed there’s no better way of enjoying a relaxed evening with family and friends than dining on a beautiful sandy beach, with the stars above you. Wednesdays at Full Moon restaurant are an evening to check out if you like Thai food, with their Thai buffet directly on the beach.

On Sundays you can enjoy the Total Seafood Grill, with Full Moon’s famed fresh seafood grilled directly on the beach over a fire pit. Sit and relax with friends as you enjoy a sumptuous buffet of freshly grilled food with delicious sauces.

street stall. The stall is set up poolside and serves a daily special. Check the website for the details of the specials, as they are continually adding new dishes and experimenting with menus.

This restaurant is renowned on the island for its service and they’re adding more and more to make your dining experience unforgettable.

Perhaps you ran out of the house or your room without your reading glasses and now all those wonderful dishes on the menu are a blur – not to worry. One of the staff will offer you a wooden box with an assortment of reading glasses – just choose the pair for you and enjoy.

Nothing is too bothersome or out of the question when it comes to serving its guests.

Take a stroll through the resort and you’ll notice their all day dining restaurant, High Tide, on your right after the lobby. However should you wish to order from the dinner menu of Full Moon from there the staff will happily fetch you the menu. Also if you wish to relax in the Eclipse Bar and would like to have lunch rather than order from their tapas menu then that would likewise be no problem. Service and customer satisfaction are of number one importance.

Full Moon Char Grill is in the process of offering a lot more to its customers, coming soon will be special dining evenings with foods paired with wines. As the F&B Manager, Sunny Saha said, “There will be a lot more promotion evenings and events to come, with weekly and monthly promotions.” So check out their website for all the latest details; it’s definitely something you won’t want to miss out on.

Natalie Hughes For reservations or further information telephone 0 7742 8300. www.samui.anantara.com

An innovative idea that Full Moon is adding to their menu is Thai street food complete with

www.siamwininganddining.com 17

The Wine Page Pauillac’s pulling power.

If you had to single out one appellation of Bordeaux to head the list, there would be no argument. It would be Pauillac. Its name is associated with class in wine circles. Just mention Pauillac at Bordeaux wine tastings, and it always creates excitement and anticipation.

Not least, because three out of the first five of the Medoc and Graves, Chateaux Lafite, Latour and Mouton Rothschild, all hail from this illustrious commune. As well as a long list of “super seconds.” Dynamic wines like Pontet Canet, Pichon Longueville Baron and Lynch Bages spring immediately to mind. In fact, from medieval times to the present day, Pauillac’s wines have always ranked among the Medoc’s elite. And not only domain wines, but also those from the area’s two main parishes, St-Martin de Pauillac and St Lambert de Rignac.

Wines that would be considered first class elsewhere are relegated to the bottom of the list in elitist Pauillac. They include such gems as Chateaux Pedesclaux, Fonbadet, La Tour Pibran, Anseillan and Bellegrave. The upscale Pauillac wines have the quintessential flavours discerning claret lovers look for in Bordeaux. So often, perfectly balanced combinations of luscious fruit with oak, dryness and subtlety,

depth of substance and complexity. Not to forget, whimsical cigar box scents, a suggestion of sweetness, and above all, vigorous vivacity.

The three great wines of Pauillac are all dramatically different. Chateaux Lafite Rothschild and Latour stand at opposite ends of the parish and pull in opposite directions in character.

Lafite more towards the smoothness and finesse of a Saint Julien and Latour more towards the emphatic firmness of a Saint Estephe. Lafite, with over 90 hectares, is one of the bigger vineyards in the Medoc, and makes at least 1,000 barrels of its fabulously expensive wine.

(We are talking hundreds of dollars for even the least sought-after vintages.) And you get what you pay for. This superstar wine icon has a refined, perfumed, polished, almost gentleman-like character. If it were human, Lafite would be Cary Grant. It’s worth remembering, for the sake of one’s bank balance, that its second label is the equally suave Carruades.

The bolder, more solid Latour seems to spurn elegance, expressing its extremely privileged situation (on the hill nearest the river) in robust depths, which take decades to reveal their

The event features wine tasting and pairing with Thai food. Learn the secrets of matching Thai wines with tasty and spicy Thai food.

Taste and discover Thailand’s finest wines at this popular annual tasting event held at ‘Samui Wine Oasis’ restaurant, in the heart of Chaweng, every day in March, from 18:00-20:00.

Only 450 baht+ per Thai Wine Tasting Set. Including House Sparkling, Village Cellar Chenin Blanc, Village Cellar Shiraz, Cabernet Sauvign

complexity. And Latour has the great merit of evenness over the vintages. The chateau’s second wine, Les Forts de Latour, from separate parcels of land to the west, is considered and priced as a second Cru class. And a junior selection, still gorgeous and often richly savoury, is sold simply as Pauillac, and offers the best value of all.

The Baron Philippine de Rothschild at Mouton makes a third kind of Pauillac. Displaying strong dark and full flavours of ripe blackcurrant and a pedigree so great, for many a wine enthusiast, it’s no less than the Holy Grail. Given the 10, or often, even 20 years the wine needs to mature (depending on the quality of the vintage), these bright deep purple hued wines reach into the realms of perfection, where they are rarely followed. Sadly, the over-indulged millionaires who usually drink it tend to be impatient creatures by nature, and too much Baron Philippine is drunk far too young.

Being a flagship Bordeaux wine region means there are draconian rules to be adhered to. And in order to have the right to the Pauillac appellation of controlled origin, red wines must come from the commune of Pauillac, and from

the precisely defined parcels of Cissac, Saint Julien, Saint Estephe and Saint Sauveur.

Winemakers must satisfy precise production conditions, and grape varieties must be Cabernet Sauvignon, Cabernet Franc, Carmenere, Merlot, Petit Verdot, Cot or Malbec. Whether one agrees with the strict (some would say, restrictive) Appellation Controlle regulations or not, there is no doubting the sheer beauty of the voluptuous red wines from Pauillac. Indeed, if there is one defining characteristic that distinguishes the wines from others, it’s their beautifully captivating full-bodiedness. Sure, Pauillac’s wines can be very expensive. But if your budget is generous, you can certainly buy, drink and cellar some of the greatest wines in the world.

Finally, an intriguing clash of interests occurred in the town of Pauillac about 20 years ago. At the urging of some local businessmen, including the owner of Chateau Lynch Bages, Mr. Andre Cazes, Shell Oil Company shocked the wine world by announcing that it planned to build a large oil refinery on the Gironde riverbank - less than a mile from the great vineyards of Mouton and Lafite. Armed with scientific studies showing that the factory's emissions would have no effect on the grapes, or the wine made from

them, Shell went ahead with its plans. And to pacify the suspicious wine producers, if only a cynically little bit, Shell painted the refinery smokestacks green. For a time, Gallic tempers flared, and there were dire predictions that the refinery would be more devastating than the phylloxera epidemic a century before. As it played out, there was no perceptible effect on anything other than the skyline. And last year, Shell announced it was shutting down the Pauillac plant. This time, the outcry was prompted by the possible economic impact of the shutdown, and no one talked of any victory for wine makers. However, should you feel the need to irritate a condescending French sommelier, complain to him that you can “detect strong octane tones, similar to Shell premium leaded petrol” in a Mouton Rothschild he is snobbishly offering for taste! Sorry, French wine connoisseurs. You know I’m only joking. And I couldn’t keep up the flattery for the whole column!

Peter James

Reader offer: 4 course meal with wine pairings Thai Shrimp Cakes or Oasis Spring Rolls Village Cellar Shiraz Rose

Tom Yum Goong or Tom Kha Gai Village Cellar Chenin Blanc

Phad Thai Andaman or Pad See-Ew Village Cellar Shiraz, Cabernet Sauvignon

Massaman Lamb or Green Curry Salmon Chateau des Brumes

950 baht+ per person including 4 glasses of wine from Village Farm Estate.

Samui Wine Oasis Restaurant, Chaweng Beach Road, Chaweng centre in front of Chaweng Garden Beach Resort. For reservations please call 0 848 361 855 18 www.siamwininganddining.com

Silavadee Pool Spa Resort

Silavadee Pool Spa Resort presents a wide range of restaurants and bars featuring a variety of cuisines to suit all tastes.

Premium cocktails and selected wines are also available in each outlet.

STAR A stunning rooftop bar where you can sip our signature cocktails and enjoy some snacks while watching the sunset or gazing at the stars above.

Open: 17.00-23.30hrs.

The Height

Sun Deck

Wine and Cigar Lounge

Oering an extensive menu of delightful Thai cuisine, the restaurant has both air-conditioned and open air seating options, all with stunning views of the surrounding sea.

Open: 17.00-22.30hrs.

Exclusive dining on the deck with breathtaking views.Enjoy International delights in a romantic se ing with your loved one. Please reserve in advance.

Refreshments, cocktails and snacks with a selection of premium wines and cigars to enjoy the breathtaking view.

Open:18.00-22.30hrs.

Open: 17.00-23.30hrs

Silavadee Pool Spa Resort 208/66 Moo4, Koh Samui, Sura hani 84310 Thailand Tel: (+66) 077 960 555 Fax: (+66) 077 960 055 www. Silavadeeresort.com www.siamwininganddining.com

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Monday - Cowboy Steak Night Assorted BBQ Meat Buffet Entertainment: The Barge Band Tuesday, Friday and Saturday Lobster Basket Set: 3,300 for 2 persons Seafood Basket Set: 2,300 for 2 persons Inclusive of Salad, Soup and Side dishes Entertainment: Duo Band Wednesday - Hawaiian Seafood Night Variety of Fresh Seafood & BBQ Meat Buffet Entertainment: Polynesian Dance and The Barge Band Sunday Chef Creation Set Dinner and A La Carte Menu

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

Rice Barge Authentic Thai Cuisine

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

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

It’s all happening at Nora Beach Resort & Spa Tuesday Night- Siam Kingdom Thai Night. We invite you to experience a variety of traditional Thai dishes.

T Price THB 850 per person.

Thurs ren Thursday Night - East Meets West. Enjoy our chef’s special buffet creations. Price THB 950 net per person. Children 6-12 years old half price. Entertainment: Polynesian Show & Mariposa Duo. Thai Cooking Class Learn how to cook 3 authentic Thai dishes with our Thai Chef. Price THB 1,500 per person Inclusive of chef hat, apron, certificate and recipe.

Fruit Carving Class Price THB 1,500 per person. Inclusive of chef hat, apron and certificate.

Daily Happy Hour Beverages Special offer 50% off (Except wine, Corona beer, all spirits by the bottle) Pool Bar 1.00 pm - 2.00 pm & 4.00 pm - 5.00 pm. Prasuthon Restaurant 6.00 pm - 7.00 pm.

Lobby Bar 7.00 pm - 8.00 pm & 10.00 pm - 11.00 pm.

Romantic Private Dining Dining on the beach with private chef and waiter/waitress.

Thai menu THB 5,000 per couple.

International menu THB 6,000 per couple.

Advance reservation required

For further information please telephone 0 7742 9400 E-mail: reservation@norabeachresort.com www.norabeachresort.com

20 www.siamwininganddining.com