November 2016

SAMUI

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NOVEMBER 2016

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Splish Splash Raining? It’s time to tuck in.

The deep reds and purples of Samui’s sunsets may be a little elusive this month, and will be replaced at times with greyer skies. It’s the rainy season, which usually coincides with the month of November. It’s the time of year when the island soaks up a good portion of its annual rainfall, and you'll experience large-scale downpours that may last a couple of hours, but hopefully less. Then the sun comes out again, and it’s time to frolic on the beach once more.

What to do when it actually is raining? Fortunately, there’s a lot happening on Samui – there are activities, shopping, cinemas and so on. And then there’s food and drink, too. There’s just about every conceivable cuisine on the island. So if it’s raining… ‘tis the time to eat, drink and (at worst) be soggy.

Browse the pages of our newspaper this month and you'll see just how diverse the food scene is here on Samui.

Hard to imagine it’s an island rather than a city. The best thing to do is to go out and explore the restaurants that are offering such a cornucopia of food. It’s a bit of an understatement to say that you'll be bound to find something that you like. And no matter what the weather, you're in for a great time.

SAMUI

SAMUI

Seafood Beach BBQ Buffet, Mondays & Thursdays

www.siamwininganddining.com

NOVEMBER 2016

FREE COPY

Sareeraya Villas & Suites

Call + 66 (0) 77 914 333 www.sareeraya.com

Splish Splash Raining? It’s time to tuck in.

The deep reds and purples of Samui’s sunsets may be a little elusive this month, and will be replaced at times with greyer skies. It’s the rainy season, which usually coincides with the month of November. It’s the time of year when the island soaks up a good portion of its annual rainfall, and you'll experience large-scale downpours that may last a couple of hours, but hopefully less. Then the sun comes out again, and it’s time to frolic on the beach once more.

What to do when it actually is raining? Fortunately, there’s a lot happening on Samui – there are activities, shopping, cinemas and so on. And then there’s food and drink, too. There’s just about every conceivable cuisine on the island. So if it’s raining… ‘tis the time to eat, drink and (at worst) be soggy.

Browse the pages of our newspaper this month and you'll see just how diverse the food scene is here on Samui.

Hard to imagine it’s an island rather than a city. The best thing to do is to go out and explore the restaurants that are offering such a cornucopia of food. It’s a bit of an understatement to say that you'll be bound to find something that you like. And no matter what the weather, you're in for a great time.

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

Karan Ladd Feature Writer

Peter Jones 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. 2016

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When Fruit gets Controversial A drum roll for the divisive durian.

The air is muggy and oppressively filled with the pervasive smell of durian. From towering trees fat durians hang, ripening. The orchard, north of Bangkok, belongs to Khun Chartree Sowanatrakul, something of a durian celebrity, if there can be said to be one. With his round John Lennon glasses and wispy grey beard, he looks a little like a Chinese sage of yore. The kind of guy, in other words, that you instinctively feel you can trust. “When you taste different types of durian,” he says, “you'll fall in love. As I watch the durians grow, I feel how noble they are. Durian is an engrossing fruit and there are many varieties.” He should know as they’ve been enthralling his family for more than a generation.

He tells the story how in the 1940s, his grandfather went round Bangkok trawling through the dustbins of the rich to hunt for durian seeds. Nobody seemed to mind his eccentric search, and it certainly paid off; he was able to collect the pits of some two dozen different kinds of durian – a kind of ad hoc seed bank - and planted them in his orchard. They thrived, and Khun Chartree is still producing durian today.

Alas, some of the varieties are no longer deemed worthy of commercial production, as farmers tend to opt for those that are easiest to grow and transport. So Khun Chartree’s place is also one of the relatively few farms where you can try types of durian that are no longer sold in the markets of Thailand. He says, “When old people come to visit they tell me that the durians taste just like the ones they use to eat in their younger days.”

Durian has an ambassador in Khun Chartree, and no other fruit could ever be more in need of one.

The durian may be referred to by many South-East Asians as the ‘King of Fruit’ but it’s

also an outlaw – literally! It’s banned on many a city’s transport system, and there's a no admittance policy in hotels. On hotel lifts you'll see pictures of durian with a big red slash through them. And there may be a fine, too, for bringing them into your room. Some people like to smuggle other people into their rooms – that seems tolerated – but being caught red-handed with a durian is a rather more serious offence.

Why? What’s the fuss about?

Durian is never welcome in hotels simply because of its infamous smell. Its critics go to great lengths to describe the stench in imaginative ways. Here’s what a few literati had to say about it. Anthony Bourdain, chef and TV host, who actually loves the fruit, said, “Your breath will smell as if you’ve been French kissing your dead grandmother,” while food writer Richard Sterling said, “Its odour is best described as pig shit, turpentine and onions garnished with a dirty gym sock.” The literary prize-winner might turn out to be famed novelist Anthony Burgess who said, very simply, it was “Like eating raspberry blancmange in the lavatory.”

a certain cheese smells bad, most people will just tell you that you're missing the point. And so it is with the durian. Its taste is totally different from its smell. Something magic happens when you eat it. A delicious, creamy taste pervades, and there’s a delicate fragrance about it. It has notes of hazelnut, apricot, caramelized banana and custard. If all this makes it seem as complex as wine tasting, that’s close to the mark. Those with a sensitive palate become very lyrical about the taste of the fruit. It’s common for people to have different preferences: some enjoy slightly ripened durians, while others love nothing so much as to sink their teeth into very soft and over-ripened durians. Same as cheese, really.

But taste aside, this is yet another fruit that’s so good for you that you might want to eat it for its health-giving properties alone. Much like other tropical fruits like the banana and avocado, durian is packed full of minerals and vitamins.

Talk like this would give the average fruit a psychological complex so big that it’d want to hide itself away forever. But the durian can handle the negative because, apart from its smell, it has a very positive side. Shunned by hoteliers, it may be, but it doesn’t need to put on sunglasses and pull down a hat. It can walk proudly forth. It has its admirers. Thousands and thousands of them.

The fruit is soft and consists of simple sugars that give plenty of energy. It’s fatty as fruits go, but is free from saturated fats and cholesterol. It has a laxative effect, as it has lots of fibre inside it, and helps protect the body from toxins – it makes the colon expel them, as well as binding carcinogens in the gut. It has both vitamin C and an astonishingly varied amount of the vitamin B group, which is rare in fruits. The minerals found in durian are manganese, potassium, copper, iron and magnesium. Also of interest, it contains tryptophan, an amino acid which helps you go to sleep and it’s also good for epilepsy.

Really, it’s a bit like certain cheeses. They also smell, don’t they? But cheese needs no exoneration; it’s worshipped by many. If you say

In Thailand its traditional growing season is from May until November, but these days it’s cultivated year round. It’s exported to Europe and North

America, where it can command very high prices.

In Thailand you'll often be able to eat it totally fresh along with sticky rice, and you can even buy blocks of durian paste at the markets, though the paste is mixed with pumpkin.

It may weigh a lot more than most fruit, and its spikes can easily cut the unwary, but it’s easy to eat. Cut open the fruit longitudinally to expose the yellow pulp inside. Make sure you slice the pulp to remove seeds. And that’s about it. Since it’s a big fruit, you may want to refrigerate it. You can keep it for a few days like this, enjoying a bit at a time. Just make sure you wrap it up!

You can use it to make durian pastry, as a flavour for desserts, crisps, biscuits and even as ice-cream. Indonesians use it as a sauce for fish.

But best of all, the hulking, thorny durian is best eaten with a spoon, just as it is, once you’ve removed the infamous spiky exterior.

Controversial as this smelly, aggressive-looking fruit is, it’s recommended that you give it a try.

Once you’ve savoured it, you'll be surprised by the taste and it will probably take just a few more trys before you’re yet another durian convert.

Dimitri Waring

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3

Breaking the Fast Bacon and eggs, fruit and yoghurt or coffee and cigarettes – how do you start your day?

Most people subscribe to the notion that breakfast is the most important meal of the day.

And you can understand the rationale. It gives your system an energy boost before you go to work and generally perks you up. Though I personally think that the best meal of the day is the one you have after ten pints of lager. It doesn’t matter what it is, it tastes great at the time, and there’s usually some left over for the next morning.

But that’s much more to do with my lifestyle than anything else. Again though, before coming to live and work here I spent more than 20 years in the UK, rising early and finishing late. Breakfast for me, and many others I knew, was two cups of coffee and three cigarettes – which easily got us through to lunchtime. And at the weekend it was either the remnants of the previous night’s curry or a big fry-up at the local ‘Greasy Spoon’.

Yeah, I don’t know how I’m still alive either.

Probably because I’ve changed my ways in the

last five years, now I only have nine pints of lager!

For most of you here on a vacation, breakfast will be included in the price of your room. And I do remember my holidays being the only time that I would eat breakfast every day. But for most people it’s a return to the familiar: cereals, bacon and eggs, tea and toast and some orange juice.

Or, if you’re feeling really guilty, perhaps some fresh fruit or a yoghurt. But does the typical English speaking country’s idea of breakfast stand up to those of other nations? Let’s start by taking a look a typical early morning in Thailand.

Now, what we’re talking about in Thailand, and in other countries, is traditional fare. I would say that people in Thailand don’t tend to recognize particular dishes as being exclusively associated with breakfast. Items that make up a Thai breakfast are the same as those eaten during other meals, with the slight exception of khao

tom – a rice soup. But even khao tom finds itself on a fair number of dinner tables on any given day. It’s usually served in one of two ways: as a flavoured soup accompanying a number of side dishes; or as a flavoured soup packed to the hilt with vegetables, meat and herbs. A thicker, more porridge-like variation of khao tom, called johk, is also popular. And Thai versions of doughnuts and pastries called pa thong goh always go down well. I’ve also found over the years that many Thais love the strong, sweet, milky coffee that’s served at many small roadside eateries. A cup of that will definitely kick-start your day.

Whilst us Brits, Irish, Antipodeans and some Americans do enjoy our big fry-ups with bacon, sausage, eggs, mushrooms, black pudding, beans, tomatoes and a host of other (generally fried) foods that we can fit on the plate, that’s more of a once-a-week meal. Though the author Somerset Maugham once quipped, “The only way to eat well in England is to have breakfast three times a

day.” This is sometimes quoted as the origin of the term, and indeed meal, the ‘All-day breakfast’.

Our European cousins on the other hand do seem to be more restrained when it comes to the calories. Across much of Europe the concept of a ‘Continental breakfast’ seems to prevail. It’s certainly evident in the lavish spreads of cold cuts, cheeses and pastries that many of the resorts put on for their mainland European guests. I don’t include the French in this, as I believe they still prefer croissants – dunked in their coffee – and a whole packet of cigarettes for breakfast!

Chatting with the resort managers and chefs on Samui is always interesting. And in recent years, they’ve had to adapt their breakfast choices. At certain times of the year there can be a lot of city-based Thai guests. And there’s been a significant increase in the number of Korean, Japanese, Chinese and Russian travellers visiting

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the island over the last few years. Not to mention guests with specific cultural, religious or lifestyle preferences, such as vegans. And, as I said, we all like the familiar. It’s why you may well see some unfamiliar offerings at the breakfast buffet, or dishes you would only normally associate with lunch or dinner.

If you’re out and about exploring the island one day, you should skip breakfast at your hotel that morning and try out something more ‘local’. It will probably be far healthier than what you usually have and cost less than your pocket change. And if you do have some very heavy nights out, and don’t quite make it down for breakfast, fear not. There’re plenty of British-owned and managed bars and cafes that do ‘All-day breakfasts’. Trust me – I know them only too well!

Johnny Paterson

Food from the Sea Discover the true meaning of Sabeinglae.

Eleven years ago, an unassuming local restaurant opened near the one of Samui’s famous sightseeing spots known as the Grandmother and Grandfather Rocks (Hin Ta and Hin Yai), close to Lamai. Being right by the sea, the owners decided to concentrate on cooking local Thai seafood specialities. Two years later, the humble restaurant had grown so popular with the locals, as well as with tourists, that they began to introduce more dishes to their menu.

They added local Thai curries such as massaman, green and Penang curries, chicken, tofu and more vegetable dishes. The restaurant name ‘Sabeinglae’ became well known across the island for good, honest and genuine Thai food.

As the restaurant continued to grow in popularity, another Sabeinglae was opened in Chaweng, just off the ring-road near Tesco Lotus.

And when The Wharf Shopping Mall opened in Bophut, in December 2014, a third restaurant opened in a prime location there, right by the ocean. In the distance, across the idyllic turquoise waters of the Gulf of Thailand is a great view of the island of Koh Pha-Ngan, with boats and yachts dotted closer to the shore. It’s a quiet spot to enjoy lunch or dinner. There is no traffic whizzing past, just the leisurely strolling of people on holiday with nowhere to rush to.

Sabeinglae at The Wharf has seating for 100 guests on two floors, as well as a private air conditioned area for up to 50 people. The restaurant is very popular, so it can get quite busy especially at lunch and dinner times. Friday evening is the busiest time of the week due to the walking street market in Fisherman’s Village.

Khun Nain is the very helpful, calm and patient manager of Sabeinglae at The Wharf, and he speaks very good English. The staff are attentive and the menu is in English, Chinese and Thai, with over 200 dishes to choose from, many with accompanying pictures to help you decide. If you want to know more about the dishes on the very comprehensive menu or need help deciding, Khun Nain is there to help. Highlights include; Sabeinglae’s Signature Salad - crab, scallops and fish with a special fish sauce. Deep Fried King Prawn with Tamarind Sauce – the prawns are at least 100g (huge) and served butterfly style. Deep Fried White Snapper with Fish Sauce – the central bone is removed and it is really tasty with the sweet, but not salty special fish sauce. Fried King Crab with Indian Curry is just as it says, and if you like crab, really is one dish not to miss out on! Don’t forget the Thai favourite; Tom Yum Goong – seafood soup with prawns.

The menu also includes delightful variations with king crab, blue crab, lobster, mantra shrimp, oysters, cockles, mussels, silver pomfret and mullet, many of which are kept live in big tanks, so you can if you wish, choose your own food.

The chefs are adept and experienced in many ways of cooking – frying, steaming, baking and barbecuing, with or without an accompanying sauce - you choose! Pick your own fish or

shellfish and then see and taste the transformation when it is served. This is an experience that not too many restaurants offer these days.

There is a special part of the menu that is only in Thai. These are the original local Thai specialities, made the old fashioned way. For example, the pork belly is boiled for a long time in salt water, this was originally done over charcoal before electricity or gas bottles arrived on Samui. It was a way to preserve and store the pork; it will keep for about one month like this.

If you want to try any of these dishes, but can’t read Thai, Khun Nain will come to your rescue again.

Want to order some wine with your meal but not sure what will go with the dishes you have chosen? Khun Nain will yet again come and rescue you! And don’t forget the last six dishes on the menu... dessert! All-time favourite Mango with Sticky Rice and Banana in Coconut Milk is amongst the traditional Thai choices on offer.

All the food is fresh and sourced locally, direct from the fishermen or markets. All sauces are made from scratch, the Thai way. Sabeinglae also own some land in Lamai where they are growing organic vegetables and herbs to use in their restaurants. If the ingredients in your food include morning glory, basil, galangal, lemongrass, asparagus, spring onions or pineapple, then (allowing for fluctuations in availability), they are probably organic, adding a further element of healthiness to your meal. The owner of Sabeinglae, Khun Amnart, is really focusing on pursuing and developing this avenue. Future plans include growing more organic fruits, vegetables and herbs and eventually opening an organic restaurant.

All three Sabeinglae restaurants have roughly the same menu, with only some minor variations, and you can be sure of the same quality and service whichever one you choose to visit.

November is a relatively quiet month in Samui owing to the annual monsoon season, so Sabeinglae at The Wharf will be running a special beer promotion, or elongated Happy Hour, every day from 1:00 pm to 5:00 pm. Chang beer will be available for only 60 Baht, and the limit is four bottles per person, just so you don’t get too carried away!

The word Sabeinglae roughly translate as ‘food from the sea’, but actually, it means so much more when applied to these three family owned restaurants. In this context it means; superb, fresh, healthy and honest Thai seafood. If you like fresh and tasty seafood, be sure not to miss out.

Karan Ladd For reservations or further information telephone 0 7743 0094-5. www.sabienglae.com

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Floating Away Loy Krathong is a time for new beginnings – and a time for enjoying yourself, too!

You could head off to Mexico for the ‘Day of the Dead’ (Dias de los Muertos), to see thousands of people link the dead with the living, with exotic parades, fancy dress and sugar skulls everywhere. Or pop down south a bit to Ecuador where their ‘All Souls’ Day’ (Dia de Todas las Almas), is the most colourful religious festival of the year, with flowers and offerings to ancestors displayed on every flat surface in the country! Or go to Cambodia and watch everyone going crazy at the Cam Bonn Omm Touk Water Festival as the Tonle Sap River suddenly changes direction, causing wild celebration and enthusiastic boat races. Yes – all these are occasions are being celebrated this month. Or ... you could stay right here on Samui instead.

Because, when everyone else around the world seems to be going delirious in a frenzy of festivity, here it’s the gentle and thoughtful celebration of Loy Krathong.

In the Thai language, ‘loy’ means ‘to float’ and ‘krathong’ is the name given to a small floating vessel or raft. In this particular sense it refers to a small hand-made ‘float’, usually circular in shape, made from a section of banana tree bark or banana leaves, often in the shape of a lotus flower, and decorated and adorned with food, coins, flowers, candles and incense sticks. And to go along with this – it’s a very personal ceremony – you’ll usually find a lock or two of hair, some nail clippings and some meaningful personal possessions of the person who sends it on its way. It occurs every year on the full moon of the 12th month in the traditional Thai lunar calendar, which this year falls on the 14th of November.

The true origins of this delightful festival are shrouded in the mists of time, but it’s believed that it probably originated in India, as a Hindu festival similar to Deepavali, as a thanksgiving to the deity of the River Ganges, and with the floating lanterns representing the giving of life throughout the year. But, according to the writings of H.M. King Rama IV, this festival was adapted by Buddhists in Thailand as a ceremony to honour the original Buddha, Siddhartha Gautama.

Legend also has it that Noppamas, the consort of the 14th century King Loethai, was the first to create decorated krathongs. Not only were they illuminated with candles, but they were loaded with other decorative offerings, including elaborately carved fruit from the royal table – the reason that you’ll see fruit carving displays and competitions at today’s Loy Krathong celebrations, too. The King was so enchanted when he saw this that he decreed that every year the entire kingdom should celebrate in like-fashion. And this also explains why there are also thousands of beauty contests on this occasion, as girls all over the country vie for the honour of becoming the local ‘Miss Noppamas’ for the year.

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Apart from venerating Buddha with light (the candles on the float), the act of sending away the krathong is a symbol of rejecting all anger, grudges and defilements so that life can begin anew. Adding a lock of hair and fingernail cuttings further symbolise the rejection of your lower instincts in order to begin again with a purer disposition. Many families add a handful of sticky rice, too, khao neeo, which symbolises the bonding together of the family or couple. And, in some regions of Thailand, you’ll also find rice noodles on board. The symbolism of the khanom jeen noodles is that they are long and have a chewy texture, symbolising something that lasts a long time and is not easily broken.

But there’s another element too, as the ceremony also reflects the respect that the Thai people have for water as a precious source of life in an agricultural society – many people believing that Loy Krathong is to honour Phra Mae Khongkha, the Goddess of Water, particularly in the farming regions of the North.

Whichever way you see it, it’s a time for gentle celebration, and to make some personal vows to yourself and to your loved ones. As well as entire family groups coming together to strengthen their bonds, it’s also an occasion for lovers to re-affirm their feelings for each other with a sense of ‘new beginnings’.

There’ll be crowds in Nathon, at Big Buddha (where it’s the temple’s biggest festival of the year) and at Chaweng Lake. And every hotel and resort will be geared up to preparing for the event for days beforehand and you’ll no doubt be encouraged and helped to make your own krathong.

Special dinners will be on the menu for the occasion and, much like the New Year festivities, this is one important annual event that’s not to be missed. Expect to see seasonal offerings for family dining as well as a more romantic setting for the couples amongst you including, no doubt, intimately-lit tables for two on the edge of the beach. Even more so than on other festive occasions, this is a time for togetherness and harmony, and it’s one of The Kingdom’s most celebrated and anticipated occasions.

Forget All Souls’ Day and The Day of the Dead, or leaping up and down on boats that are going the wrong way against the current. That’s all far too wild and frantic. Instead, immerse yourself in the gentle harmony of our very own Loy Krathong. It’s not only much more gracious – but it’s right here on your doorstep!

Rob De Wet

Full Spectrum With coffee machines of all different kinds and a wide variety of beans, Boncafe offers its many customers everything they need.

Three hundred is an achievement. It’s a lot. An astounding figure, really. The number refers (approximately) to the number of hotels, restaurants and coffee shops that are serviced by Boncafe, the island’s go-to supplier for anything and everything to do with coffee. Whether it’s the actual beans, the machines that turn them into drinks or the glassware that’s used to serve them up to discerning patrons. Based in modestly-sized premises that combine showroom, office, repair centre and storehouse, the staff at Boncafe Samui look after those 300 plus clients and are completely dedicated to coffee in all its forms.

Boncafe is located in Bophut, just opposite The Wharf. The showroom’s open daily from 9:00 am until 6:00 pm, except Sundays and public holidays.

The staff are friendly and efficient and will do their utmost to provide satisfaction. And though busy, they still have time for anyone who walks in through their doors.

Coffee has come a long, long way since the first goat-herds noticed their flocks getting literally giddy after chewing on coffee beans and then decided to start chomping on the beans themselves. It took a while for people to learn how to turn coffee into a drink, and if any of those early brewers could magically step into a showroom like Boncafe now, they wouldn’t be able to guess that the gleaming machines on display now make today’s coffee. The taste’s improved over the centuries from the original almost unendurable brews, but what keeps changing – and there’s no end in sight to this – are the machines that make the coffee.

Some have circuitry inside that's way more sophisticated than what you'd have found in an Apollo spacecraft – tiny boards packed with know-how that actually help produce exactly the kind of coffee you'd like. OK, so no coffee machine is going to be hurtling through outer space (yet) but they need to be incredibly robust; liquids flow through their innards, there are small moving parts and many of these machines aren’t going to be making the occasional cup of coffee per day but dozens of cups.

Boncafe stocks – and services – a full range of these chrome beauties. They come in different shapes and forms and at a pleasing spectrum of prices. You can buy a simple model or one that’s so sophisticated it’s the Lamborghini of the caffeine world. And there’s everything in between.

To give you an idea of what’s on offer, let’s consider examples from both ends of that spectrum. Firstly, there are the newish capsule machines. At the push of a button, they provide great-tasting coffee with the flavour guaranteed to be exactly the same each time. They're ridiculously easy to use and so are ideal in the home, or commercial outlet or perhaps more appreciated still, in a hotel room for guests to use. They're easy to clean and all that you need to do is to remove the used capsules and give the machine a wipe down. They consume very little power even when left on overnight. Coffee capsule

machines have lots of aesthetic appeal to and come in a choice of colours: black, white, silver or red.

In Thailand, these machines have been slow to catch on, perhaps because of a 90% import duty.

That meant a high price. But now Boncafe is making its own machines and the price is much more affordable – under 4,000 Baht. Boncafe also produce their own capsules, too, Mocca, Cafe Crema, Decaf and Extra Dark coffee, while its partner, Segafredo also produces Espresso, Lungo, and Intenso. The capsules are each packed with just under nine grams of best quality coffee. Costs per cup of coffee are low, too: each capsule costs approximately 14 Baht. Of course, you can go a little cheaper and opt for instant coffee, which Boncafe also stocks.

At the other end of the range comes the exquisite La Marzocco. The name alone suggests prestige and a unique style. There are not many people who can boast that they have one. It’s clearly amongst the best coffee machines in the world, and if you drink a coffee that’s poured by a La Marzocco machine you'll certainly notice the difference. Unlike the capsule machines, you'll need some training in order to learn just what it can do. For example, dual coffee and steam boilers are electronically controlled to ensure that the temperature of the coffee is exactly consistent and it can be modified with pre-programmed settings for individual groups of drinkers. Basically, its prime function is to deliver perfection rather than simply excellence. At approximately 350,000 Baht per machine, La Marzocco is the choice for high-end hotels and restaurants whose guests who know exactly what they want when it comes to their daily cup of coffee.

Boncafe can even give advice on how to set up a café and everything that entails. Similarly, they have a wide array of different beans and are able to recommend what’s right for you as an individual if you're simply brewing for your own pleasure, or for multiple guests if you're in the hospitality industry.

It’s safe to say that coffee isn’t going out of fashion any time soon and it’s worth dropping in to Boncafe just to see what’s new and notable in coffee culture.

Many people just come here for a cup of coffee as the showroom doubles as a coffee shop – the proof of the pudding is in the eating after all, and a latte or a cappuccino here clearly demonstrates what the Boncafe team can do. Whether you’re buying an actual coffee machine or sampling a cup of Joe, the quality’s all there – and it’s the best!

Dimitri Waring For further information, telephone 0 7742 7486. www.boncafe.co.th

www.siamwininganddining.com 7

Thailand’s Greatest Recipes Make it yourself: som tam or spicy papaya salad.

When I think of comfort food, I usually think of my mother’s shepherd’s pie, as it conjures up those childhood days at home all snug during the winter months. When I ask Thai friends what their comfort food was when they were little, the invariable answer seems to be som tam. Even if it wasn’t made at home, the dish was universally popular; one of my friends said she would eat it every day from a local vendor who would be outside her school – it was a social occasion – a get-together for children.

These days you can see som tam sold just about everywhere in Thailand. There are also variations in Laos and Cambodia. However, the origins of this highly popular dish lie in Isaan, in the north eastern part of Thailand. It was first made as a salad here with the many green papayas that grow in the region. The people of Isaan like their food hot and spicy yet not sweet, so at this time the salad combined green papaya with preserved crab, fermented fish known as ‘plala’, tamarind juice, beans, olives and finally a good pinch of salt.

Isaan workers started migrating to Bangkok and brought with them their unique dishes. Som tam

soon became popular in Bangkok, but only once sugar palm was added to give the dish some sweetness. It then began to spread ever further afield, and these days you can find som tam just about everywhere in Thailand from Chiang Mai down to Samui and then further south. You can buy it from vendors on the street or eat it in all kinds of restaurants – perhaps one of the most unique places to eat it is the wonderfully named restaurant ‘Somtumized’ in Bangkok, where the som tam recipes are individualised according to your blood type.

You can also find a few types of som tam around, my favourite being 'som tam Thai' which adds dried shrimp to the papaya salad. There's also 'som tam pbooh' which is made with the addition of small black salted crabs, and 'som tam talae', a seafood version of the papaya salad which usually has a mixture of shrimp, baby crab, squid, and mussels. Last but not least, there’s 'som tam mamuang', this time using green mangos.

Whichever variation you wish to try, it’s bound to be tasty and will usually be served with sticky rice. You don't even need utensils. Simply break off a piece of sticky rice and mould it around

some of the salad. The rice absorbs the flavour and spiciness of the salad to perfection. Vendors and restaurants often serve skewered barbecued chicken and a selection of raw vegetables as an accompaniment to the salad.

All the measurements of ingredients are only a guideline, and you can adjust to taste. Like many people, I like lots of lime and not much chilli, so the hint is to keep tasting as you go along and find the right balance for you and your dining companions.

Ingredients (Serves two) 1 green papaya 5 cherry tomatoes 1 or 2 chilli peppers (you can add more if you want a spicier salad) 1 tablespoon dried shrimp 1 1/2 tablespoons fish sauce 1 clove garlic 6 green beans 2 cups shredded green papaya juice of 1 small lime 1 1/2 tablespoons palm sugar 2 tablespoons toasted peanuts This is such a versatile salad that it can be made to suit anyone's particular taste – but remember to ask your guests how spicy they’d like the dish to be. For a vegetarian variation simply omit the dried shrimp and substitute soy sauce for the fish sauce.

Firstly, peel the papaya and cut in half length wise, then make sure that you scoop out any seeds that you may find inside and discard. Next, use either a julienne peeler or a cheese grater to shred the papaya into thin strips.

For a traditional Thai salad use a pestle and mortar. If you do not have one of these, then it’s no problem as you can make the salad simply using a large bowl and spoon. The next step is to crush the garlic in the bowl. Then add the green beans and tomatoes and pound a few times just to get the juice out of the tomatoes. Alternatively keep pressing with a spoon. Next add the chilli peppers and crush just a hint in order to release the spiciness. Add the green papaya, fish sauce, lime juice, palm sugar and peanuts and use the pestle or spoon to stir the mixture and make sure it is well mixed.

For som tam pbooh, omit the dried shrimp and toasted peanuts, and add some salted crabs instead. I microwave the salted crabs for 30 seconds before adding them to the papaya salad to kill any residual bacteria. Add only half of the fish sauce called for in the recipe above, because the salted crab can be quite strong.

Once you've made this dish a few times, you'll be an expert and be able to re-create it whenever you want. Just remember that when it comes to som tam, everyone seems to have their own preferences, and it can be quite a feat to prepare it for a group of people who are used to eating it.

For those who have never tasted it before, som tam is bound to be a surprise as its flavours are unique. But no matter who you're making it for, expect to get compliments on your culinary skills and a growing reputation as someone who can make the most exotic of dishes.

Natalie Hughes

Daily Theme Nights From 7pm.

Monday Classical Thai Night Buffet - THB 590 Tuesday Catch of the Day - from THB 250 Wednesday Italian Night Buffet - THB 490 Thursday Steak Supreme - from THB 300 Friday Beach BBQ Buffet featuring live music and a fire juggling show - THB 690 Saturday Surf & Turf - THB 790 Sunday Roast Chicken Sunday - THB 390 Daily Happy Hours at Beach Bar Buy 1 get 1 free beers and cocktails from 12pm - 2pm l 5pm - 7pm l 9pm - Midnight Sentinel Band Enjoy music from the Sentinel Band - Monday to Saturday from 7pm – 10pm Dining on the Beach Moonlight beach dining with your own private chef, from THB 1,500 per person

Chaweng Noi Beach For reservations please call: +66 77 448 994 www.impiana.com.my/hotel/impiana-resort-chaweng-noi-koh-samui/

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Prow Pleaser Samui’s best-known beach still has plenty of quieter spots, and The Barge at Nora Buri Resort & Spa is the place to eat your heart out.

One of the island’s best stretches of coastline is the northernmost part of Chaweng, as it sweeps up past a tiny spit of land and provides a last sandy cove before continuing up towards the rocky shores of Choeng Mon. It’s as idyllic as it is deserted, and seemingly few people seem to venture this far to look for a swimming spot. If you're on the beach you can see an imposing Thai-style building that's definitely a tad unusual; it’s designed to look like one of those old-style rice barges that were once common on the rivers in and around Bangkok. It houses not just one but two restaurants. As you might imagine, given its Thai architecture, you'll be able to find plenty of great-tasting Thai food with a selection that pretty much encompasses the nation’s rich cultural heritage. But then there's all manner of international food, too.

There's just one strange thing that you need to know about this building. It’s hardly visible from the road that runs past it. That’s because it’s built on a steep slope, and most of the building is below the level of the road. Yet it’s easy to find.

The resort’s just a few minutes’ drive north of Chaweng; take the beach road for three kilometres and keep on going (don’t take the turn-off to the airport) and you'll soon see the signposts for the resort. Naturally, there’s plenty of parking space.

The Rice Barge, sitting high over the sea is the place for Thai food. Especially recommended is the Candlelight Seafood Set, which is designed to be eaten by a couple. It comes with appetizers and a seafood basket replete with tiger prawns, filet of salmon, squid, mussels and blue crabs.

There’s a choice of sides and then dessert to finish. If you're new to Thai food, you can’t go wrong with the Thai Set Dinner – all you have to do is choose between the two equally mouth-watering menus, both of which include some of Thailand’s most-loved dishes.

If you'd like to eat international, then you'll need to head for the other restaurant, The Barge. It’s on the ground floor and takes in the terrace that overlooks the beach. Here you can enjoy delights such as the highly popular lobster and seafood basket – it’s a veritable mountain of seafood! And there are many side dishes to choose from. Or there’s the equally popular steak set, if you’re in the mood for one of the restaurant’s selection of premium meat dishes.

Brendan Semmens looks after the western kitchen here; he’s sous-chef and is extremely helpful when it comes to providing information and dealing with requests for both restaurants.

The Barge is open from 11:00 am until 11:00 pm, making it a great spot to have lunch, too. You can enjoy pizzas, pastas, burgers, gourmet salads as well as select Thai dishes. Dinner is more upmarket and you can enjoy delicacies such as pan-seared sea bass or tuna, a rack of New Zealand lamb or the excellent grilled Phuket lobster.

at putting on. Phone ahead to book and staff will get everything ready for your arrival. They'll start mid-afternoon, setting up a curtained gazebo on the beach (though if you’d prefer you can opt for a setting right up on the rooftop). There'll be candles and flowers, too, making this a resplendent occasion.

There are two menus for the private dinner, although you only have to make your requests known if you'd like different choices. With the second of the menus, which includes a barbecue corner, you can have a personal butler as well as a private chef, putting this option more on par with the way the world’s royalty dine.

A romantic dinner is a wonderful event but Nora Buri but it’s not all they can do when it comes to helping couples celebrate their love. You can decide to hold your wedding here, too. Staff can stage any kind of event from the simple to the highly glamorous, and of course, all the food and drink for the wedding reception too. They have an in-house planner and team and can provide everything right down to the last detail.

The Barge also offers theme nights and highly recommended is the Hawaiian Buffet, held every Wednesday. Come early and enjoy the free cocktails at 6:00 pm, when there are free snacks as well, and then take your seat for 7:00 pm when the buffet kicks off. It’s a sumptuous barbeque that focuses on seafood – though there are plenty of meats, too. You'll also find big platters of sushi and sashimi, plenty of salads, sides and of course desserts. A live band provides entertainment and there’s also a spectacular Polynesian dance and fire show on the beach. It’s an entrancing night out not just for adults, but also children, too.

If you'd like to come to The Barge just for a drink, you're naturally welcome to do just this and enjoy some fine sundown tipples. Take advantage of the generous one-hour free flow drinks. Price-wise there are three tiers: simply beers, or cocktails or everything, including house wines.

Family-style, friendly and chic, the food and drink is delicious while the highly unusual setting certainly adds atmosphere to the already enviable beach. The service here can only be praised; staff are extremely professional and no matter which part of The Barge building you've decided to eat in, they'll be there to help make everything run smoothly, whether you're here for a meal or a special occasion.

Dimitri Waring For reservations or further information, telephone 0 7791 3555. www.noraburiresort.com

If you're coming with your partner, then dinner can be a decidedly romantic affair but even more so if you opt for a private dinner. This is a real treat and something that The Barge is very good

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Diverse Passions Find them in action at Vana Belle’s signature Thai restaurant, Kiree.

There are many definitions of ‘passion’, but the Urban Dictionary captures it perfectly for this article; “Passion is when you put more energy into something than is required to do it… passion is to put as much heart, mind, body and soul into something as possible.”

This description perfectly describes Chef Nattanan Deeruang from Vana Belle, a Luxury Collection Resort, Koh Samui. He is the energy and driving force behind the resort’s signature Thai restaurant, Kiree. One of his passions is sourcing the freshest ingredients on the island and transforming them into unforgettable, authentic Thai cuisine. This dynamic young chef is always searching for, and experimenting with, new recipes, and believes every dish must engage the key senses.

“Whilst presentation is very important, I believe the secret to creating the perfect dish is in the tasting. You have to be able to taste the good old days in my food, this kind of cooking can only come from the heart.”

A closer look at the Kiree menu reveals many of Thailand’s most loved dishes from the Central and North-Eastern regions, which often introduce diners to the unique flavours and spices of Thai food for the first time. Kiree also showcases the unique, and at times overlooked, charms of Southern Thai cuisine. Thai food is known for its balance of four fundamental flavours; sweet, sour, bitter and salty. In the south, you must include ‘spicy’ in this list, as without this important component, the dish will be considered bland. Kiree is probably the only place on the island serving Southern Thai cuisine in such a luxurious and opulent setting.

There have recently been some new additions to the menu at Kiree which are all worthy of a mention. These include; Gai Phad Bai Yee Ra, stir-fried chicken with spicy curry paste and wild tree basil. This dish has a gorgeous peppery flavour that comes from the wild tree basil.

Gaeng Gai Meng Prow, a subtly flavoured soft coconut shell curry with chicken is a divine recipe, made with the flesh and water from fresh young coconuts. It’s so good that you won’t even want to leave any of the special sauce! For dessert, try the Kanom Mor Gaeng Bai Toey, a roasted mung bean crème brulee with pandan-leaf flavour. The smooth crème brulee works in excellent contrast to the crunchy water chestnuts. It’s not too sweet so the toasted coconut shavings on top with a sprinkling of coconut sugar give it just the right note.

cruising through Samui's beautiful and inspiring tropical scenery. This sense of freedom allows him to think clearly about what he wants to plan and do next in the kitchen.

“I like to fine-tune my recipes to discover the perfect dish. It’s important to retain the unique tastes and flavours from the past, whilst still embracing the positive aspects of change and innovation. This is what creates a truly memorable experience for diners who really want to discover authentic Thai food.”

Vana Belle is located on Chaweng Noi Beach, one of the most desirable locations in Samui, affording stunning views over the original preserved forest and the sparkling waters of the Gulf of Siam. At Kiree restaurant you can dine in air-conditioned comfort in the venue’s luxurious and contemporary styled interior or outside on the terrace, which has a more laid-back and romantic setting.

So how does this illustrious young chef find the inspiration to create such inventive recipes? Well, Chef Nattanan loves nothing more than exploring the island’s fresh vegetable and seafood markets, which conveniently allows him to indulge his other passion for classic motorcycles. He is currently the very proud owner of a 1999 classic Suzuki GSX 1200cc Inazuma. This motorbike has been a labour of love for many years. The bike and its spare parts have long been discontinued, but he luckily managed to track one down in Bangkok and have it customized by a famous racing team, who took full advantage of new technology by adding modern spare parts to increase performance.

Karan Ladd

Being able to jump on the bike gives Chef Nattanan the freedom to visit the islands’ smaller markets and lesser known family-run suppliers,

For reservations or further information, telephone 0 7791 5555 www.vanabellekohsamui.com

At Kiree restaurant, Chef Nattanan’s diverse passions merge together seamlessly, offering truly authentic Thai food. All prepared with loving attention to both old traditions and new ingredients and innovations in a sumptuous setting. The restaurant is open to both in-house guests and visitors from 6:00 pm until 11:00 pm every evening and advance reservations are highly recommended. It truly is, one of Samui’s best kept secrets!

www.siamwininganddining.com 11

Chilli-head Blues So you think you’ve eaten Thai food? There are 20 different ways you could be wrong!

Somewhere back when I was still a kid, my dad must have gone through a crisis of some sort. My mother and I were in the back room when, right out of the blue, with no warning or alarms or sirens, we started choking. Eyes watering and gasping for air we dashed for the nearest exit; out through the kitchen door. Right past where dear old dad was hunched weeping and gagging over a smoking pan full of oil and frying chillies.

The point of the tale? It’s really very hard to find proper Thai food, cooked the way that Thai people eat it. Which sounds a bit silly, doesn’t it, seeing as you’re probably reading this in Thailand. But I bet you that 80% of western visitors to Thailand are served Thai food that’s been altered. It’s been modified to what they think you expect. Eighty percent of visitors to Thailand stay in hotels or resorts. They eat either in-house or at safe-looking western-style Thai eateries. They don’t venture out on the street and sit at one of the thousands of super little street stalls. They can’t speak Thai. They don’t know what to say or do.

But Thai people who deal all day with ‘farangs’ (foreigners) have learned the hard way that it’s better to play it safe. When a diner says “I want it medium-spicy”, by Thai standards they probably mean “slightly chilli-flavoured, rather than no taste of chilli at all.” And if that’s what’s happening in Thailand, then just try to imagine what gets done to Thai food abroad.

Pondering on all of this, there are several aspects in the saga. Obviously one of them is about what you get served when you pop into a Thai restaurant back home. But there’s another and most curious side to this, too. And it’s all about our daily diet and what we’re used to. I’ll start this way first, because it’ll open your eyes as to why, invariably, you’ll find it hard to get real Thai food in your home town.

The American Medical Association has now identified what it terms a syndrome called ‘AFR’ – Asian Food Reaction. Over the years there have been thousands of instances of citizens being admitted to hospital suffering from nausea, vomiting, diarrhoea, dizziness and a high temperature, lasting anything up to two weeks. In every single case there’s a common factor: those involved have been working in SE Asia (or Africa) long-term, as overseas volunteers or in other similar capacities. Their bodies have become accustomed to a localised diet. On their return to the west they suddenly find themselves eating food with animal fat, meat, dissolved carbon dioxide, dairy products (cow’s milk, cheese, butter) and artificial preservatives. Keep this in mind. Also think about what ‘hot’ means to different people, as already touched on.

Now let’s think about Thai restaurants in the west. A generation ago, it was almost impossible to find Thai vegetables, herbs and spices in Europe, so all kinds of strange substitutions happened. Peas, cauliflower, turnips and even Brussels sprouts took the place of stink beans, kaffir lime, galangal, tamarind and a dozen

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others. Parsley, sage, rosemary and thyme replaced the Thai herbs and spices. But that’s all in the past. Today all the authentic ingredients are available online – ten minutes with your computer and they’ll be delivered tomorrow.

However, all is still not yet well. There’s the USA to consider. Most people there still live on a diet of animal fats, meat, sodas, dairy products and artificial preservatives. Give them authentic Thai food and it’s going to affect them.

Further, this is a nation where 88% of the populace doesn’t have a passport, and has never been abroad. If you open a Thai restaurant in Munich, Manchester or Marseilles, you’ll not get many complaints. A great many of the German people, the French and the English have already visited Thailand: probably more than once. But the only experience that the majority of Americans have is a comparison with all the other Thai restaurants in their city. Thai people never use chopsticks (except for noodle soup.) But a Thai restaurant in America has to have chopsticks, as that’s what’s expected; they’ll lose customers if they don’t. And they have to use peas, carrots, potatoes and broccoli for the same reason.

And then back to ‘hotness’. Thai food is made up of a harmonious balance of sweet, sour, salty and spicy. The heat comes from the chillies. And so all a cook needs to do make it less ‘hot’ is to take out some of the chilli seeds: prepare the ingredients, scoop out some seeds and cook it.

This is where the fun starts.

If you go for a home-town Thai meal you’ll always get asked “. . . do you like it spicy?” Say no, and there’s no problem. Say yes and you’re dicing with death. You could be served anything from the equivalent of a vindaloo up to a weapons-grade food substitute. There’s no limit.

Suddenly it’s the cook and you, head to head.

He’s going to crank it to the limit, and you’re either going to sweat and bear it or head for the bathroom – thus validating the smug ‘told-you-so’ grins backstage in the kitchen.

So here’s a tip. Go to eat Thai in your local town.

Take a little bag containing plain dairy cheese and dark chocolate. Tell them you want it ‘Thai-style’, the same they would make it back home. This not only gives your cook a reference point, but also makes the cook feel pleased that you want the real thing. Another tip: most authentic Thai food is no hotter than an Indian madras curry. The exception is any dish from Isaan!

The tell is the watering eyes. If your eyes start to water, then pull out your bag and take little nibbles of chocolate or cheese. It’ll kill the heat stone dead. You’ll keep smiling, the cooks will all come out to watch you, puzzled, and you’ll have a great meal – with no symptoms of the chilli-head blues at all.

Rob De Wet

Bean There?

People head for The Coffee Club not just for coffee, but for all the highly tasty food.

Come to Thailand these days, and you'll find coffee culture is just about everywhere. Just a few years ago on Samui, it used to be a different story and you could easily start to have caffeine withdrawal symptoms, which could only be alleviated by a rough-and-ready instant coffee.

Now there are so many coffee options that it can sometimes be hard to make a choice!

If you've never been visited The Coffee Club before, all you need to know is that their outlets are highly welcoming and offer a laid-back time, with utterly professional baristas preparing a plethora of coffees, all at reasonable prices. The stores are air-conditioned and just the kind of place that you'll want to head for if you've been walking around or shopping.

As with many coffee companies these days, it’s not just a question of serving drinks, however excellent they may be. There's food to consider too, and that means everything from breakfast and lunch through to late night suppers as well as snacks and desserts. The Coffee Club provides the full range, and has included tastes that aren’t just international but also Asian, and more specifically, Thai. If you take a look at the menu, you're sure to find dishes that'll attract you.

The sheer look of the food – it’s simply but beautifully presented – is incentive enough to step in and order something, but currently The Coffee Club are making their offers even more tempting. If you visit any branch of The Coffee Club you'll be given a set of six vouchers, all of which will enable you to get massive discounts on your next visits. The coupons are available in branches throughout the country.

To give you an idea of what’s on offer, here are a few examples. For a significantly reduced price, you can enjoy The Coffee Club's Early Bird – delicious eggs Benedict with ham or bacon.

Normally this would be 310 Baht, but it’s now yours for 200 Baht. The eggs are served on top of lightly toasted ciabatta bread with hollandaise sauce, and then your choice of ham or bacon. If you're meeting with a friend, then you can also have a reduced price if you combine an order for classic carbonara with a Caesar salad. And, perhaps very simply, you might just want to avail yourself of a free coffee on your next visit. There are two vouchers for just coffee; all you have to

do is order some food and in return for one of the vouchers you'll get a free latte, cappuccino, espresso or long espresso.

The Coffee Club is popular enough without having to give out vouchers. It’s an enormously successful chain that’s now honing its presence here in Thailand. And on Samui, you'll find not just one, but two outlets. Both are handily located in the heart of Chaweng. The first is on the ground floor of Central Festival – if you're coming by car, it’s a cinch to park there. It’s open from 8:00 am until 10:00 pm. The other Coffee Club opens still earlier at 7:00 am and closes at 10:00 pm. It’s just up the beach road from Central Festival.

And this being Chaweng, it can be quite hard to get an early breakfast, so The Coffee Club is one of the few places to head if you're in the mood for eating early. Or even late. The all-day breakfast is served right up till closing time.

There are in fact several all-day options with the aptly named Big Breakfast leading the way – think chipolata sausages, bacon, eggs, tomato, mushrooms, toast and hash browns. It’s accompanied by your choice of either coffee or orange juice.

The Coffee Club is a very laid-back sort of place and food distinctions happily blur. Many people turn up for the excellent brunches served here.

You'll enjoy the Poached Eggs with Avocado, which comes with bacon, tomato, and rocket and is served on toasted ciabatta along with guacamole. Many diners enjoy the Spanish Potato Hash, a classic Iberian medley of cubed potato and chorizo sausage, served with a poached egg.

If your idea of brunch includes something for a sweet tooth, you'll maybe want to opt for the Coconut Pancakes which come with banana and candied cashew nuts or the Pancake Stack, which is served with blueberries, maple syrup as well as both cream and ice-cream.

The Coffee Club has a selection of moreish Thai food, so if you're hankering after a green curry or panang chicken, this is one place to find it.

Portions, as with all the food at The Coffee Club, are on the large side. You might also like one of the more unexpected additions to the menu,

such as the watermelon salad or their pomegranate, quinoa and date salad. Both pack equal punches when it comes to taste and healthy eating.

There's plenty to choose from, and that’s before you come to the main courses. These tend to be even larger and include delights such as pepper steak, roasted barramundi, chicken parmigiana, as well as a pasta dishes. If you're feeling peckish for a something that owes a lot to its French roots, then try the delicious Salmon Niçoise and pesto – the salmon’s very tender and goes brilliantly with the baby potatoes and dressing. It’s just the kind of dish that you'd find on the Cote d’Azur. There are also sandwiches and burgers, with The Coffee Club having recently improved the burgers by adding spicy chicken and crispy fish to the menu. The beef used is imported grain-fed Angus beef that comes direct from New Zealand.

Whatever you feast on – and as we've seen there’s no lack of choice – you'll be utterly tempted by the desserts. The Mocha Assiette seems specially designed for anyone with both a chocolate and coffee craving, while the sumptuous Red Velvet is an eye-catching pastiche of pinks and reds – red velvet cake, strawberry yoghurt parfait and raspberry lychee ice-cream. Just the kind of thing that you'll pause to photograph before you tuck into.

There are plenty of reasons for dropping into The Coffee Club; apart from all the food and drink, it’s a great place to connect with friends and family or just take a welcome break from the hot days that Samui provides so abundantly.

With plenty of seating choice, stylish and comfy interiors, this is definitely one of those places that'll put you in the mood for lingering. And you're welcome to do precisely that; it’s all part of the relaxed vibe at The Coffee Club – no need to rush at all.

Dimitri Waring For reservations or further information, telephone 0 7741 0505 (Central Festival) or 0 7730 0563 (Chaweng Beach Road).

Authentic Middle-Eastern chic in a tropical paradise. Enjoy a cocktail or a cup of freshly brewed Turkish coffee on our spacious beachfront terrace or treat yourself to our chef's culinary delights while being entertained by belly dancing shows.

Reservation: 0 7743 0105 Open: 6.00 pm - 11.00 pm Beachfront at The Wharf, Fisherman's Village www.siamwininganddining.com

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Pie in the Sky

In-flight food can be heaven or hell. We take a look at how things have changed over the years.

There’s always been a gap between the rich and the poor, even though the grey area in the middle might change its shape from time to time. And this also holds true for food, and the way it’s served and eaten – and, of course, where it’s eaten, too.

Ever since prehistoric man discovered that rolling was better than trudging, there have been travellers. And whether they were rampaging Romans, Peruvian pirates or train passengers simply trying to dodge Apache arrows on the great iron horse, all of them needed to eat. And, somehow, there always seemed to be someone there to cater to these captive audiences. And, like the luxury cruise liners and the railroads before them, the first commercial airlines catered exclusively for, and to, the upper classes.

These airlines started to appear after the First World War, beginning as mail and freight services, but with passengers being gradually (and begrudgingly!) included. The first regular meals in the sky occurred in 1925, with the Dutch airline KLM, which lugged around huge thermos flasks to keep food and coffee hot on their London to Paris run.

It took another ten years before regular passenger services came about, thanks to the

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purpose-made Douglas Dakota DC-3. And these powerful ‘people-carriers’ also featured a built-in galley. This was a good thing, as they could now hold even more thermos jars to keep food hot! Another decade and another World War had to pass before new technologies such as refrigeration, on-board electricity and (eventually) microwave ovens appeared, and finally in-flight eating became truly viable.

The ‘50s and ‘60s saw rock ‘n roll and then flower power, but ‘Lucy in the Sky with Diamonds’ wasn’t just a hippy chant. Travelling by air was still very much the rich person’s privilege, plus, of course the realm of the business executive. And, although the quality of the food had improved hugely, it was added to the bill as a matter of course. This was the extravagant era of lavish and leisurely in-flight dining, particularly in the USA. But, at this point in the saga, there needs to be a pause.

We need to separate; on the one hand we have the American domestic airlines, and on the other, all the international carriers. In the 1960s, meals were prepared and cooked at ground stations, and then, still warm, taken on-board to be re-heated and served on the trip. Hundreds of affiliated restaurant services established thousands of these ‘stations’ across the length and breadth of America. Competition was fierce,

and airlines jostled to declare the ‘Gourmet Meal’, the ‘Seven-Course Meal’ or the ‘Banquet in the Sky’.

But this couldn’t happen on long flights. Even if you needed to land to refuel after four hours, it meant having to set up your supporting restaurant ground-stations all over the world. It just wasn’t viable. Basically, you could eat once in four hours and that was it.

the other cutbacks, in-flight food had become a grim affair, as cheap as they could make it, shrink-wrapped, mass-produced and bland.

And, once again, the gap widened between the rich and the poor – in this case the ‘poor’ being those who couldn’t afford to fly first class.

Upstairs, in Business Class, unlike the sardines squashed below, the wealthy were eating quality meals, but also being billed for them.

The wheel has turned full circle and the era of ‘pay as you eat’ had returned.

But, sometime in the early ‘70s, there was a revolution in air travel as cheap international charter flights burst onto the scene, and the masses shot into the skies on inexpensive package-deal holidays. Competition between the new budget airlines forced prices lower, and suddenly food became a major selling point on trans-European flights. Not only did in-flight meals become free, but they got more exotic and tantalising, too. Airlines were doing everything they could to lure customers aboard their planes, and the public was giggling with delight. Carriers, such as Ryanair and Virgin Atlantic, slashed prices to the bone in the late ‘80s, sometimes running at a loss, just for the publicity.

The last few years have again seen confusion and cutbacks throughout the industry, and now it’s anybody’s guess as to which airlines are offering what in-flight catering choices (although the latest trend now is to have a chef actually on board the plane, and cooking gourmet meals ‘real time’ in the galley as you travel). You’ll find websites that contain nothing but comparisons, and there are blogs galore on the subject. Some airlines have a dual-pricing system of food/no food, some have cut out meals entirely, and some are ‘pay as you eat’. About the only generalisation that might hold true is that there are hot meals of one sort or another on long-haul flights.

But something had to give and, less than a decade later, the bubble had burst and standards plummeted, across the board. Now, in amongst

But, in this maze of uncertainty, there shines at least one comforting and familiar light. If you’re reading this, then it’s probably a name you

know already. It provides a free meal with every flight – and a good one at that. It’ll even be able to feed you in the 50 minutes between take-off and landing, on one particular route. The menus are master-chef designed, extensive, and rotated every month. The meals are produced and packed under the same standards of hygiene that you’ll see in a hospital operating theatre.

There’s no freezing or re-processing – what you eat on-board was cooked just a few hours ago.

And, if you haven’t caught on yet, then shame on you! It’s Thailand’s very own Bangkok Airways.

Things do go in cycles. To start with the food was basic, then lavish, then basic and lavish all over again. You had to pay, then it was free, and then you paid again. When you combine travelling by air and eating, then it’s very much a case of ‘what goes around comes around’. Or is it, ‘what goes up must come down’? I think I’ll leave that one for you to decide. We are talking about in-flight meals, after all!

Rob De Wet

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

15

Just Desserts The humble rice pudding goes from global to glamourous.

If you were raised in the United Kingdom, you'll be familiar with the words 'rice pudding'. You'll probably have grown up with this dish. It can conjure up a whole host of images, particularly of school dinners, of either a very runny or clumpy dessert depending on what kind of day the poor dinner ladies who worked so hard in our school kitchens were having, all the while knowing that their 'patrons' would cringing at most of the food served to them.

Luckily I had a great source of rice pudding other than the school canteen – my gran, and I loved rice pudding and still do. We’d make it at home and it’d be truly tasty. Rice pudding isn’t, as many who’ve grown up with it suppose, a British institution. In fact you can find variations all around the world.

The origins of rice pudding can be traced back as far as the grain porridges made by Middle Eastern and Indian cooks. They were thought to have medicinal properties, and recipes for these puddings could be found in medical reference books long before they turned up in cook books.

Nowadays nearly every culture has some form of this comfort food, from the warm simple English version to the chocolate-based version in the Philippines. So without further ado let’s take a tour around the rice pudding world.

India There are many varieties of creamy desserts in India, but by far the most popular, and possibly the one you will see most often in a restaurant, is kheer. It is known that the Romans used a similar recipe as an aid in digestive disorders as well as in their detox diets. But the real popularity of kheer in India did not come from its believed medicinal properties but rather from its religious association. Rice was believed to be very important during the Chloa Dynasty (3rd century BC - 13th century AD) and fundamental to religious practices, due to its life-sustaining qualities. Its white colour was also seen as a symbol of purity and divinity. During the Diwali New Year festival all manner of sweet desserts are served, and Kheer is at the top of the list for many households.

Sweden Rice pudding for breakfast? How about a bowl of 'risgrynsgröt' or 'julegröt' as it is sometimes known? In Sweden the basic rice pudding recipe is less sweet than other varieties found around the world, and is often served as a porridge-like dish during the winter months with a sprinkling of cinnamon or brown sugar on top. At Christmas time, the same pudding is given a very sweet makeover, with whipped cream and orange zest being folded into the mix, creating a dessert known as 'apelsinris'.

Denmark Sweden is not the only country that loves rice pudding at Christmas time. While it is enjoyed every day in Denmark, it’s at Christmas that rice pudding is truly enjoyed. Known as ‘risalamande’ meaning ‘almond-style rice’, this is a delicious rice pudding with whipped cream, vanilla, chopped almonds and traditionally served with a cherry sauce known as 'kirsebærsauce'. It is also tradition to add a single whole almond to the mix and whoever finds the almond gets a gift. At Christmas the single almond is also added to the rice pudding in Sweden, but the lucky person there to find the single almond is said to be the next to get married.

Portugal Known as 'arroz doce' this is an extremely sweet rice pudding, and each region has its own variety. But all have lots of cream and sugar, with the addition of lemon zest and cinnamon being extra popular toppings for this favourite Portuguese dessert.

Greece Here the rice pudding, 'ryzogalo', is a decadent, creamy affair. It is very thick and served with lemon peel, cinnamon and finally with a swirl of ‘meli’ or honey, it’s truly delicious.

dish, made by boiling sticky rice with cocoa powder. Boxed mixes can be bought in the Philippines to make this dish easily and quickly at home. It can be served warm or chilled. It is often served with 'tuyo' a dried salted fish, and a drizzle of evaporated milk alongside sweet butter rolls.

China China has a very different variant of rice pudding, known as the ‘eight jewel rice pudding’. It’s named as such because it is made from eight different kinds of fruit preserved with honey. Confucius said eight was the number of perfection. The fruits are arranged on the bottom of a dish and cooked, after which sweetened sticky rice is poured on top. The pudding is then steamed for several hours so that the rice breaks down into a homogenous but highly appealing mass.

The Caribbean Caribbean rice pudding is a version of the dessert brought to America by the Spaniards. It has a very creamy texture and is served with a topping of lime peel which gives it a tropical touch. It’s served chilled, and some recipes call for raisins or chunks of pineapple to be added. It has a very universal appeal and this is my favourite recipe by far for rice pudding.

The Philippines Champorado is a traditional Filipino breakfast

United Kingdom So back to what, for many, was the stuff of school dinner nightmares. The earliest recipes date back to 1615, and have seen surprisingly few changes since then. The traditional recipes call for nothing more than milk, cream, sugar and rice. It is usual to top the dessert with a simple dollop of jam or sprinkling of nutmeg.

But times are changing, and recently rice puddings have experienced a resurgence in popularity. Indeed there’s a restaurant in New York that is entirely dedicated to rice pudding, and the new varieties that are being conjured up by chefs to suit the tastes of the 'foodies' out there are ever increasing. Indeed rice pudding may make you cringe, but it is the ideal base for all sorts of variations; coconut milk can be substituted for regular milk, a plethora of fruits can be incorporated, with a bountiful supply of sauces added to top off this dessert. For many people, rice pudding, in one form or other, is one of the best comfort foods, warm or cold. And it’s definitely winning new converts as it’s figuring in ever more restaurants from family eateries to top-notch places to dine. A few experts go so far as to say rice pudding's glamorous makeover has made it the 'must-have' food of 2016. Cringe no more!

Natalie Hughes

Sabeinglae Restaurant

Traditional fresh seafood and cuisine in an authentic southern Thai style.

An experience to truly complete your holiday.

Hin Ta Hin Yai, Samui Ring Road Tel. 077 233 082-3 The Wharf Samui, Fishermans’s Village Tel. 077 430 094-5 Wimaan Buri Resort, Chaweng Ring Road Tel. 077 962 333 16 www.siamwininganddining.com

Fine Beachside Dining with Spectacular Sunsets

THE SIAM RESIDENCE B o u t i q u e

R e s o r t

Thai & International cuisine in Lipa Noi / Koh Samui Phone: +66 (0) 77 420 008 | samui@siamresidence.com | www.siamresidence.com

Going Native Joining the locals at Sewana Restaurant & Bar.

With a friendly and warm-hearted atmosphere, Sewana Restaurant & Bar is one of relatively few places to eat on Samui that offers original Thai food. What do we mean by that? This is exactly the fare that Thais eat, the whole range from up and down the country. It’s all traditional, and great care has been taken to keep to the original tastes and to always ensure exceedingly good quality. You won’t find any fusion food here, for example, or very much in the way of international dishes.

It’s an enjoyable experience coming to Sewana, and when you eat from the menu here, you might feel you're stepping back to a time when food was purer and simpler. In contrast, the restaurant itself is entirely modern, a large and mostly open-sided building. The mix of old and new works well, however, and people come to dine here in droves. They're mostly Thais, but there are plenty of holidaymakers and foreign residents who come here, too. They're attracted by the sheer conviviality of Sewana, as well as by its exceptional prices. You can eat here for very little, even more so as the portions are on the generous side, and, as we've said the food is of a very high standard.

It’s a relaxed place, and overlooks a small football pitch. Some of the guests come not to watch the football on the big screens here, but the genuine thing itself, played out on the Astroturf just next door. It’s not unusual to see a kitted-up footballer striding into the bar to get a drink, though it’s probably not going to be one of the local Thai beers or cocktails that the bar offers!

Opening times are 5:00 pm until 2:00 am daily.

That’s a long day, or rather, night, but it’s broken up into two fairly distinctive parts. Up until 9:00 pm, you'll see many couples and families who come to eat here – it’s very child-friendly place – but then, every evening, a band sets up and the night is filled with live music. As such it’s a fairly unusual kind of place and you could say it has

two different personalities, depending on what the time is. Relaxed restaurant or busy bar, the common denominator is food: the time’s always right here to tuck in. Sewana specializes in seafood, though there are plenty of other dishes on the menu – pages of them, in fact.

Freshness is guaranteed, as there's a seafood market just a few minutes away, and it turns out that the market is run by the same family. As you can imagine, they're very keen that the food in both the market and the restaurant should be the very best.

Sewana’s known for its spicy seafood sauce that makes a good accompaniment for many of the dishes. There are many small touches that make having dinner here a very enjoyable occasion.

Depending on what you choose, you'll find dips and relishes, big portions of green vegetables that go with certain dishes and plenty of condiments so that you can make your food sweeter, saltier or even spicier. Plates of food arrive fairly quickly at the table and usually at the same time; the idea is that everyone dips in and enjoys a shared meal. You can enjoy dishes such as shrimp and calamari tempura, or grilled fish, served whole, while other items include staples such as beef in oyster sauce, green curry and Thai-style omelettes.

The menu has sections that cover everything, and you'll find stir-fries, deep-fried food, steamed and barbecued items, soups and curries, and for those in a hurry, a section on fast food (Thai fast food, that is). Even though the owners, Khun Nut and his wife Khun Leela, are both from Samui, there's also a special section of Isaan food. Here you'll find white snapper salad, papaya salad with salted egg or deep fried pork, north-eastern style.

As you can imagine, there are plenty of dishes on the menu that are spicy – Thais love spicy food, after all, and Sewana caters for them, so dishes tend to be hotter than elsewhere. But not

all the food is fiery, and there are plenty of dishes that call for no heat at all. If you're worried about the food being too hot, you can ask for it to be made milder. And since everything’s made fresh, this is no problem at all; the cook will adjust the spiciness while making the dish. The only exception to this is the Sewana seafood sauce that’s prepared in advance to go with various menu items. But even so, the staff will be happy to substitute a milder sauce in its place. They'll make the extra effort to please their diners.

They also a whole range of both Thai and international desserts. On the Thai side there's banana in coconut milk, either crispy water chestnuts or taro balls in coconut syrup cream.

Or you can opt for international favourites such as chocolate lava cake with ice-cream, brownies, strawberry sundae or banoffee pie. Whatever you choose you can be assured it’ll be a great way to round off a dinner here.

The location is fairly easy to find. If coming south on the ring-road through Chaweng, head past Tesco-Lotus, go through the traffic lights close by and continue straight ahead. The restaurant’s about 100 metres before the traffic lights that mark the turn-off to Laem Din market.

Sewana is on your left, virtually opposite the Caltex petrol station, and between Samui United Football Club and a clothing shop. There’s no name written above the restaurant but you can’t miss it.

It’s definitely worth coming to Sewana Restaurant & Bar if you'd like to experience what eating original Thai food is all about. And with great prices and a substantial menu, you'll be able to experiment with different dishes to your heart’s content. Come hungry!

Dimitri Waring

Beachside Dining at its Best

餐厅-歡迎中國貴賓

Romantic Dinner I Seafood Basket with Lobster For reservations, please call 077 230 222 www.siamwininganddining.com 17

The Wine Page

Don’t buy Chardonnay blends!

(And other frivolous tips on the finest alcoholic beverage in the world.)

If you are someone who loves, but are still intimidated by, wine. Don’t be. Simply learn what you like, and do not allow yourself to be persuaded otherwise. Look at it the same way you would other lifestyle choices. Nobody should be influencing your decisions, even so-called experts. When buying a bottle of wine, know what you want, and stick to your guns.

Here are some of my personal tips, in no particular order or importance, on drinking wine in the modern era.

Never buy white Zinfandel, and steer clear of Chardonnay blends. Please don’t get me wrong about the Zinfandel grape, it’s a favourite red wine of mine, but that sickly fluorescent pink rosé style wine (or blush, as it’s known in the Americas) is an embarrassment. Admittedly nowhere near as bad, but nevertheless boringly safe and bland, are Chardonnay blends. They might pay the wages of those in the trade, but these days wine enthusiasts rarely drink them.

Oddly, 100% Chardonnays can be wonderful, especially when oak-barrel matured. But most new world blends just even out any defining characteristics, and leave you with a sort of Tim Henman of the wine world. Instead, show your savvy by asking for some white Jura or dry Riesling.

Manathai Koh Samui 18 www.siamwininganddining.com

If you are under the age of 60, and drink dry Sherries, you must understand that it is the most undervalued wine out there. And by consuming it you are making a statement. It is one of the best accompaniments to a delicate fish dish, and cheese, I have ever experienced. If you are over 60, and have always drunk dry Sherries, congratulations, you are now at the cutting edge of gastronomic fashion!

Insist on wine at the right temperature. Serving it over-chilled will dull rich white wine. And you are guaranteed to incur the ire of any wine buff by serving red wine too warm. Nothing should be over 20C, so no bottles on radiators, or in front of fires. And when you live in the tropics, it’s essential to chill a red wine at least a few hours before drinking. Even placing a bottle of red wine temporarily in an ice bucket is not a faux pas as far as I am concerned, compared to drinking tepid red wine.

Italian wine is cool, and from practically anywhere, but particularly from Piedmont. If you really want to impress, try to find a bottle from Mount Etna. If not, anything (including Chianti) from Tuscany will likely be a winner, unless you are very unlucky. And Sicilian wines, especially red varieties can be a revelation, deep

Samui Ring Road

Lamai

and dark, sultry and mysterious – like their women!

At home, buy yourself some oversized, ultra-thin wine glasses (Riedel will oblige). Yes, they are expensive, and unfortunately, the likelihood of breakages is high, but you will be taken seriously. And actually, the wine really does taste much better when drunk out of fine glassware, whether it’s partly psychological, or not.

For dinner table wine talk, keep abreast of current controversies, which at the moment include natural wine (search it online and you will find days of reading). It has caused a schism in the trade. Pick a side, who really knows? I have drunk some wonderfully complex and lively biodynamic wines, but some of the most outstanding examples of intricate wines I have been privileged to try, have not even been organic, so I find myself sitting on the fence. (So much for picking a side!)

Re-draw your wine map. I know this is a challenge. We easily slip into safe buying habits, often geographical. There are exciting new regions cropping up all the time. In Europe, Turkey, Hungary and Croatia are making waves.

Telephone 0 7745 8560-4

Whilst Austria is fast gaining a reputation for producing some of the most interesting (and least pronounceable) European wines. New areas are developing in Australia and South America. And somewhat bizarrely, some innovative vineyards in southern France are producing excellent ‘new world’ fruity style wines.

Forget the label, what’s on the back of the bottle will tell you the most about the wine inside.

Buying a bottle of wine can sometimes feel like Russian roulette, especially here on Samui. Look for which grape varieties are used, and in what percentages. Alcohol content can be a vital clue as well, too high, particularly in a white wine, is not a good thing. And 15% is just too much in any wine. And don’t be a slave to ratings. Sure, wine ratings are useful when you have nothing else to go on, but all those 90+ stickers are just someone’s opinion. (And anyone in the business will tell you how incestuous the wine world can be.) If you already know you don’t like Barbaresco, or more likely, Pinotage, all the points Robert Parker can lavish on it won’t make it taste any better to you.

enthusiasts now post their unbiased tasting notes online. And wine apps, like Wine-Searcher, Hello Vino and Plonk have caught on fast - it’s always worth doing a quick search.

And finally, a valuable tip I have learnt is, when you find a wine you love, stock up on it. In Thailand, you’ll certainly be glad you did, because import contracts and quotas change so quickly. And we are often stuck with the low-end wines more discerning countries (with less taxation) have passed over. Of course, staple wine brands are always available, but are the least interesting to wine lovers. Although reliable, they can be un-inspiring, overpriced and boring. (Sorry, Wolf Blass and Jacob’s Creek, it’s nothing personal!)

Peter Jones

In some ways, the power of the internet has dethroned wine critics anyway. Many passionate

www.manathai.com

Opening Times 10am – 1am

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 setting 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, Suratthani 84310 Thailand Tel: (+66) 077 960 555 Fax: (+66) 077 960 055 www. Silavadeeresort.com www.siamwininganddining.com

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Rice Barge &

Terrace

Fine Beachside Dining at the Rice Barge & Terrace Authentic Thai Cuisine WEEKLY CALENDAR MONDAY - COWBOY DAY Cowboy Steak Night Buffet @ 1,129 Baht/person. Children half price Advance reservation discount 15% Costume Theme Night: Cowboy style will get 1 free bottle of beer Entertainment: The Barge Band TUESDAY - GRILLED NIGHT Lobster & Seafood Basket for 2 @ 3,500++ Steak Set for 2 @ 2,700++ or Seafood Set for 2 @ 2,700++ Entertainment: The Barge Trio Band WEDNESDAY - HAWAIIAN STYLE Hawaiian Seafood Buffet @ 1,290 Baht/person. Children half price Advance reservation discount 15% Entertainment: The Barge Band and Polynesian show THURSDAY - COCKTAILS DAY Lobster & Seafood Basket for 2 @ 3,500++ Steak Set for 2 @ 2,700++ or Seafood Set for 2 @ 2,700++ Free Flow Cocktails 5pm-7pm @ 950++/person/hour Entertainment: The Barge Trio Band EVERY DAY - FREE STYLE Thai Cooking Class & Bartender Master Class - Reservation required Happy Hours: Hillside Pool 1pm-3 pm. Beachside Pool 2pm-4 pm Lobby Lounge: 6pm-8pm. Rice Barge: 6pm-7pm. The Barge 9pm-10pm Private Dinner 3,500, 7,500, 8,500, 11,000 baht. Reservation required Free Flow Local Beer (Singha/Chang) @ 550++/person/hour Open Bar @ 650++/person/hour - Gin, Rum, Vodka, Red Label, Local Beer, Juice, Soft Drink Open Bar @ 850++/person/hour - Wine, Cocktails, Spirits, Local Beer, Juice, Soft Drink SATURDAY - WEEKEND DAY Chef Signature Food Set Menu 1,350 Food Only, 1,850 with Wine Pairing Entertainment: The Barge Trio SUNDAY - PASTA NIGHT Fresh Pasta and Pizza Corner and Salad Bar @ 550++/person

Rice Barge & Terrace Nora Buri's Signature Restaurant Chaweng North For Reservation Tel: 0 7791 3555 E-mail: ricebarge@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.

Price THB 850 per person.

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