August 2017

SAMUI An underground tunnel telling the story of Poppies and leading you to Samui’s most established restaurant

www.siamwininganddining.com

FREE COPY

AUGUST 2017

Monday & Saturday: Thai Buffet & Beach BBQ THB 900 Net Thursday: International Buffet THB 900 Net Sareeraya Villas & Suites

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

Busy Busy Busy!

It’s that time of year again – Samui is truly cosmopolitan and full of energy right now!

If this is your first time on Samui then you’ll probably think it’s like this all the time. But right now it’s our mini high season. And that means not only the colleges and schools are on a break, but their mums and dads as well, plus a few grannies and grandpas, too!

And in particular it’s Italy’s traditional holiday month. And you’ll find all the Italian restaurants – of which there are quite a few – doing a roaring trade. But that’s not all. All of Samui’s restaurants have been laying-in their extra stocks to make sure that all your favourite items on the shelves, especially for you!

Of course, you’ll find a plethora of seafood; Samui is an island after all. But head for the right places and you’ll find

some rare treats. French Fin de Claire oysters, Norwegian salmon, Atlantic lobsters, Alaskan king crab and Japanese scallops.

And the same goes for those prime cuts of steak. The tenderest of Japanese wagyu is the pinnacle of the gourmet’s search. But there’s loads of prime grain-fed Australian beef to be found, plus lamb from New Zealand, too.

Or, then again, you might be more adventurous and head off to explore the street food, which is a niche in its own right. Once you’ve got over the language barrier and learned how to point and smile effectively, it’s great fun – and it’s all part of the friendly Thai culture, after all!

"Delicious Destinations" Enjoy outstanding Thai and European cuisine from our highly experienced, award winning chef beside the golden sands of Chaweng beach.

Perfect for any occasion whether it be dinner with friends or family, or specially set up romantic dinner for two.

At Banana Fan Sea Resort

Chaweng Beach Road Tel: 0 7741 3483-6

E-mail: info@bananafansea.com

www.bananafansea.com

SAMUI

SAMUI An underground tunnel telling the story of Poppies and leading you to Samui’s most established restaurant

www.siamwininganddining.com

FREE COPY

AUGUST 2017

Monday & Saturday: Thai Buffet & Beach BBQ THB 900 Net Thursday: International Buffet THB 900 Net Sareeraya Villas & Suites

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

New kid on the block Seagrille restaurant wows with tasty Thai and international favourites.

Busy Busy Busy!

It’s that time of year again – Samui is truly cosmopolitan and full of energy right now!

If this is your first time on Samui then you’ll probably think it’s like this all the time. But right now it’s our mini high season. And that means not only the colleges and schools are on a break, but their mums and dads as well, plus a few grannies and grandpas, too!

And in particular it’s Italy’s traditional holiday month. And you’ll find all the Italian restaurants – of which there are quite a few – doing a roaring trade. But that’s not all. All of Samui’s restaurants have been laying-in their extra stocks to make sure that all your favourite items on the shelves, especially for you!

Of course, you’ll find a plethora of seafood; Samui is an island after all. But head for the right places and you’ll find

Gastronomic Getaway

some rare treats. French Fin de Claire oysters, Norwegian salmon, Atlantic lobsters, Alaskan king crab and Japanese scallops.

And the same goes for those prime cuts of steak. The tenderest of Japanese wagyu is the pinnacle of the gourmet’s search. But there’s loads of prime grain-fed Australian beef to be found, plus lamb from New Zealand, too.

Or, then again, you might be more adventurous and head off to explore the street food, which is a niche in its own right. Once you’ve got over the language barrier and learned how to point and smile effectively, it’s great fun – and it’s all part of the friendly Thai culture, after all!

"Delicious Destinations" Enjoy outstanding Thai and European cuisine from our highly experienced, award winning chef beside the golden sands of Chaweng beach.

Perfect for any occasion whether it be dinner with friends or family, or specially set up romantic dinner for two.

At Banana Fan Sea Resort

Chaweng Beach Road Tel: 0 7741 3483-6

E-mail: info@bananafansea.com

www.bananafansea.com

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

Karan Ladd Feature Writer

Natalie Hughes 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. 2017

Distribution at Bangkok Airport courtesy of Bangkok Airways.

Reservation Center: 1771 Samui Chaweng Office: 0 7760 1300 www.bangkokair.com

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Luxury and laidback go hand in hand at Seagrille, and diners come casually dressed to this sophisticated restaurant. Part of five-star Celes Beachfront Resort, it’s a spacious, white-painted treat of a room, pleasingly empty of any clutter and fan-cooled, with its wide doors thrown open to the seascape just beyond. The decor is rooted in crisp, contemporary lines, and features plenty of blonde wood, giving it a light, bright and pleasant look. The architecture echoes a maritime theme, with the restaurant building itself channelling the sleek lines of a yacht hangar, while interior grace notes touch on nautical paraphernalia. It’s all about life by the sea, and is as chic as it’s understated, making it easy to sit back and relax. And that has to be one of the foremost points of dining out on a tropical island like Samui.

An equally relaxed space is to be found just outside the dining room. You can choose to be seated on the elegant terrace, and from there it’s just a few steps down to the sands themselves.

Whether you're sitting inside or outside, you'll be able to enjoy views of Koh Pha-Ngan, rising up across the water. Seagrille’s definitely a getaway venue, with the beach being a fairly secluded and quiet spot. To the left an enigmatic, jungly headland pokes out to sea, while to the right there’s an uninterrupted beach that leads on to Fisherman’s Village – many guests like to walk there after their lunch or dinner, as it’s just 15 minutes away. As you can imagine, Seagrille is very much a vacationer’s dream, and the entire setting is a tropical idyll. But diners aren’t just turning up for the views or the atmosphere; they're here because of the food.

Though this Bophut restaurant is newly-opened, it’s hit the ground running. The cuisine is inspired, top-notch and sumptuous. There are menus both for lunch and dinner, and you can feast on Thai and international foods to your heart’s content. The range is deliberately varied, since the restaurant caters for guests from all round the world.

If you're a fan of Thai food, you'll find all manner of mouth-watering dishes, and all of them authentic. They're elegantly presented and feature the freshest of ingredients, no matter what you choose. Produce is locally bought wherever possible, with quality farms ensuring great tastes. Fish is often locally-caught by the island’s fleet, and is quickly brought to the restaurant from the markets.

Fresh local fish and seafood, cooked in authentic Thai way by the owner Supattra.

Great international wines!

Just a few tables in an open Thai sala style restaurant facing a mangrove forest.

Tel. 093 2828 777 Open 6:00 pm, closed Sunday & Monday www.facebook.com/supattrathaidining Seatran Ferry

Big Buddha Market

Airport

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Try the outstanding tom yum goong yai, a traditional spicy soup with king prawn, lemongrass, galangal, chilli and herbs, or the pad ka-phrao gai, stir-fried chicken, beef with hot basil leaves – a delicious dish that’s beloved of Thais everywhere. There are plenty of Thai soups, curries and salads as well as mains.

In addition to the well-known Thai dishes, you'll also find traditional Samui cuisine too. Try the southern-style sour curry soup which comes with fish and mixed vegetables. There's also a minced-beef wok, another curry, with the addition of green peppercorns, kaffir lime leaves and chilli. It’s quite fiery but spectacular in its tastes.

When it comes to international fare, you'll be equally spoiled. A very wide choice awaits, and

you'll find plenty to please you from pizzas and pasta, sandwiches and salads, to mains that are decidedly appetizing. You can always count on the best ingredients being used and portions that are on the generous side.

The accompaniments are brilliantly presented and filled with taste. Just to give a single example: the rack of lamb comes with mashed potato that melts in the mouth, then there’s asparagus and baby carrots cooked so they're at delightfully crunchy yet not hard. It’s altogether a very moreish dish.

Fish abounds on the menu, and diners enjoy dishes such as roasted salmon along with herbs and lemon zest served with artichoke and zucchini. Or there's a delicious sea bass with

roasted bell pepper sauce served with artichokes, mushrooms and carrots. Equally, you'll find jumbo prawns, tuna steak and roasted scallops on the menu. Seagrille, as its name suggests, is a haven for seafood lovers, and boasts a wide menu of fish from local waters and those further afield.

Drinks at Seagrille are every bit as good as the food. You'll find a whole range of wines that’ll elegantly complement just about any of the dishes; and there’s a range in prices too, making your visit an affordable one. Naturally, you'll also find beers, spirits, cocktails and soft drinks of every kind.

Seagrille offers the best of all-day dining. The generously long opening hours appeal to

everyone, whether they’re a resort guest or dropping in for breakfast, which starts at 7:00 am, lunch or dinner. The restaurant finally closes at 10:30 pm. Seagrille is open daily, and children are naturally welcome here.

Staff are very professional and always friendly, genuinely concerned for their guests’ well-being.

They can advise you of what to choose and if you're opting for Thai food, you can let them know what degree of fieriness you’d prefer.

Throughout August, diners are taking advantage of a ‘special of the month’, an entire menu of select meat dishes that are bound to please both Asian and international tastes. Come and feast on a wonderful rack of lamb, or delicate slices of veal tenderloin, accompanied by a spicy Thai

dipping sauce and fruit salad (and yes, that really does go well with tenderloin) or Thai-Chinese ‘radna’ sirloin, with the meat coming directly from prime sources in Australia. Kurobuta pork is also on the list. And for international tastes, what’s better than a burger? This one, however, is way, way beyond the usual greyed-out patty squished into the obligatory soft bun; it’s a luxury affair, and comes with dark and rich Wagyu beef, juicy layers of cheese and tomato on good bread and a wire basket of French fries. Incidentally, they don’t buy the meat for the burger pre-ground; they grind it themselves, on the premises; just one of the signs that they're extremely dedicated to pleasing their guests.

the sheer beauty of the restaurant and its view, all make for a great meal, whether it’s breakfast, lunch or dinner. And thanks to its location, it’s completely away from all the hubbub and busyness of the island’s main towns and tourist spots.

Dimitri Waring For reservations or further information, telephone 0 7790 0999. www.celesresorts.com

The nuanced flavours and fresh ingredients at Seagrille, the expertise of the chef and staff and

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 & Villas Chaweng Beach.

Free round trip transfer from Chaweng, Bophut and Choeng Mon. For reservation please call 0 7723 1500-8

www.siamwininganddining.com

3

On Fire For You For millions of people round the globe, chillies are literally the spice of life.

Have you ever stood looking up at tall buildings in Bangkok, only for your eye to chance upon a Greek or Roman column somewhere half way up supporting a cornice? If so, you might wonder if the ancient Greeks and Romans actually travelled this far east in their explorations. Well, they didn’t. It’s just that Thailand is a sponge when it comes to celebrating the culture of other places, adopting and adapting their mannerisms. So much so that unless you're really in the know, you may think that parts of the culture here are thousands of years old.

Take Thai cuisine and its fieriness. Everyone knows that many dishes have chillies as a main or side ingredient. You simply can’t get away from them when it comes to dishes that are even vaguely hot. So chillies have been around for centuries?

Absolutely! But not in Thailand. In pre-history, the forerunners of today’s Thais didn’t sit around eating dishes that had any chillies in them. That’s because they didn’t know about them. They’d never seen a single one, or even dreamed they might exist. Chillies, native to Central America, had to wait until the 16th century, when they arrived in the east on sailing ships via Portugal.

Within a few decades, the bold new flavour of chillies was to revolutionize cooking in India, China, Thailand and many other places. Chillies became part of their cultures so readily and so quickly that within a few centuries, it was

completely forgotten that there was even a time when chillies were unknown; everybody thought the chilli was indigenous to their own country.

Within 30 years of Columbus' first journey to the Americas, at least three different types of chilli plants were growing on India's west coast.

Chillies spread fast as they were so adaptable and so easy to grow. Spicy, always affordable, it was a great replacement for black pepper, which had become very expensive. In all probability, chillies were the very first plant to be globalized.

Cultivation spread rapidly through Europe, Asia, India and Africa. Today there are two main types of chillies grown in Thailand. Bird’s eye peppers known in Thai as ‘prik khee nu’ which unforgettably translates as ‘mouse droppings’, and spur chillies or ‘prik khee fah’. Both are extraordinarily fiery. To say chillies are popular in Thailand seems a bit of an understatement; the cultivation of peppers here accounts for an amazing 12 per cent of agricultural land use.

There are in total 79 varieties cultivated.

For many Thais it’s impossible to spend more than a day without eating something spicy. And spiciness is everywhere. You'll find not just spicy curries but spicy soups, salads, stir fries and there's even spice in fruit dishes. Just order a ‘yam saparot’ and you’ll be tucking into a delicious pineapple salad complete with peanuts, small shrimp and of course, yes, chillies. The tiny pods don't just occur in minced up form, mixed

in with the other ingredients, but are often to be found in roughly chopped-up pieces sitting atop various dishes. And if that’s not enough, many a restaurant will have a bowl of chillies as a kind of condiment, and still another bowl with fish sauce and chopped chillies. If the waiter or waitress asks you if you’d like your food spicy and you say, yes, they'll take you at your word. Whether your taste buds can deal with the results is another matter – maybe ask for the spice level to be toned down. Spicy or not? Just say ‘a little’ and accompany your remark by a faintly disturbed, worried look and you'll be fine. Probably!

With so much talk of fieriness, the question is are chillies actually good for you? The resounding answer is, yes, definitely. They can be an irritant for the mouth and stomach, but apart from that, chillies are extraordinarily good for the body.

Capsaicin is the active, fiery ingredient in chillies, and it’s responsible for a raft of health benefits.

Chilli has very high levels of vitamin C, and is an excellent provider of vitamin A and minerals such as potassium, magnesium and folic acid. It’s thought to protect the body during times of stress and disease, and it can relieve migraines, joint and nerve pain. It may also play a role in treating lung and prostate cancer and leukaemia.

The news is all good. So eat more chillies. But how? With all the fieriness, it’s not so easy to do.

The capsaicin actually stimulates the pain receptors in both the mouth and the tongue. It

has to; that’s its job. Capsaicin defends the chilli pods against being devoured by animals and birds. The trick is to endure that heat, because, after a while, the body releases endorphins, basically a low-boil opiate, to ease our discomfort. The cycle can become addictive, pleasure alternating with pain and the whole experience becoming an adrenaline rush. What more could one ask of a humble foodstuff? It’s simply a question of acquiring the taste and getting used to the capsaicin roller-coaster ride.

The craving for chillies actually shouldn’t be looked down upon, even if to some it may appear an odd combination of drug and S&M practice. The chilli actually plays a great part in keeping the world’s population fed. How, when it’s so tiny?

The key is that it adds spice to even the most boring of staples. It can cheer up the blandest of meals, and has become one of the most important ingredients in the world. For hundreds of millions of poverty-stricken people, chillies are the one luxury they can afford every day. That’s why slum areas are often filled with the acrid smell of chillies - a small, wondrous burst of flavour that can cheer up the day.

But whoever you are, rich or poor and whatever level of fieriness you opt for, you'll probably enjoy chillies, perhaps in moderation only, but they’ll add a zing to what you're eating. And it’ll be healthy, too. That much at least can safely be

BEACHFRONT DINING & COCKTAILS RockPool at Kanda Residences is a spectacular beachfront restaurant and bar situated just five minutes from Chaweng For reservations or more information call +66 77 234 500 www.rockpoolsamui.com Facebook: rockpool.kohsamui Daily high tea from 12pm and happy hour with buy one get one free on selected drinks from 5pm until 7pm.

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said. We humans have yet to unlock all the secrets of chilli and its powers. What’s surprising is that the chilli is still providing surprises and it’s still being researched. Relatively few of the chillies 200 species are used in cooking, and there are chillies out there that have the strangest shapes and look like complete travesties of the kind we see in the markets.

And even more bizarre, chillies might not in the future be used to stimulate taste buds but in riot control. Who would want to be doused by police with chilli gas? Research is going on. In India the defence forces are investigating the properties of the ‘bhut jolokia’, or ghost chili, said to be the world’s hottest chilli. It’s so hot that lengths of twine soaked in extract are thought to be enough to keep elephants away from fields and villages.

Despite that, plenty of people in India love it and add to their meals.

Chillies may be small but they always pack a punch; used correctly, they’ll perk up your life and bring some extra excitement to your meals – especially here in Thailand, their adopted ‘homeland’. Time to tuck in and let the humble chilli wield its power. This is what millions of people up and down the country will be doing today, and every day.

Natalie Hughes

Twice the Pleasure At Nora Buri Resort & Spa a creative returnee chef is serving up favourites at The Barge’s two restaurants.

There have been millions of words written about food and restaurants, and the subject is still of enduring interest. What exactly makes a great dish? And how to create the right atmosphere?

The two go hand in hand – but how exactly? If there’s anything close to such a thing as a formula for success, then it’s an elusive one. On Samui, as elsewhere, every chef and restaurateur is seeking to nail it down. Some have succeeded; others are still on the way. Many just give up – the goal’s too daunting. Location is invariably cited as part of any restaurant’s success story (though surely it doesn’t have to be the case), so too is expertise. Then there are all manner of smaller considerations to factor in. Blend everything together in an inspiring way and you have elements that go a long way to ensuring success.

At Nora Buri Resort & Spa, the location is already outstanding – a secluded beach, just out of town, a few kilometres north of Chaweng. It’s a beautiful place to start with. Then comes the edifice that houses both the restaurants here. It’s an unusual building that roughly mimics one of the old-style rice barges that used to ply the Chao Praya River in Bangkok. This one, however, isn’t going anywhere; firmly anchored on the shoreline forever, it hosts guests in search of top-notch dining. It’s a vibrant place to chill out, and over the years has acquired a deserved reputation for both its Thai and international menu.

It’s simply known as The Barge building, and consists of three floors, built on the steepest of slopes. The main entrance is on the top floor.

Once inside you'll see that there are in fact two restaurants here. You'll first come to Rice Barge & Terrace, which offers a traditional Thai menu. It has a wonderfully air-conditioned section, where you can sit on Thai triangular cushions and enjoy the very relaxed atmosphere, or if you prefer, there’s a terrace with great views out over the sea. And if you continue down the steps you'll discover a plethora of international fare at The Barge Restaurant, on the lower floor. Perhaps,

best of all, you don’t even have to make a decision which of the restaurants to go to; it’s easy to mix menus – just tell the waiting staff you’d like to see both the Thai and international menus. Meanwhile, enjoy the nautical vibe of the place.

The food’s as impressive as the architecture, and The Barge has a long tradition of very accomplished chefs. Lately, the helm’s been taken over by a returnee chef. For some, Tonny Lawrence will need no introduction; many a returning guest has experienced his food. A sous-chef during his original stint at The Barge, he comes back as executive chef, in charge, basically, of everything that’s going on in both the restaurants. He hails from Indonesia, and grew up in Jakarta, home to outstanding cuisine, both regional and international. After attending cooking school, he started work, and his cuisine has graced a number of high-ranking resorts in the Maldives, Oman, Indonesia and Thailand.

Ensuring first and foremost that all his ingredients are best quality and totally fresh, Tonny sets to work making dishes that are traditional favourites, along with some more creative choices. The Barge prides itself on looking after its guests, and that means that if something isn’t on the menu, Tonny and his crew will do their utmost to make it – in practical terms, that means that they’ll be able to bring your dish to your table as long as they have the requisite ingredients. They're also used to preparing completely original menus. For example, Nora Buri puts on weddings and receptions, all of which require unique choices when it comes to food and drink. Similarly, If you would like to have an outstandingly romantic evening, then Tonny will arrange a gazebo right on the beach, and prepare a special menu – there are three basic choices, but all can be adjusted, according to your preferences.

Naturally there’s plenty on offer went it comes to regular dining. The Thai dishes are authentic favourites, with choices such as gaeng poo mar, a

perfectly cooked blue crab in a yellow curry, enjoyed with rice noodles. Or the pla salmon tord, which is salmon in a penang sauce, as delicate as gossamer. Great tastes are guaranteed.

The international menu is similarly exemplary.

Try the Barge Platter, with its prawns, salmon and smoked duck with a garden salad – a definite choice if you're particularly hungry. You'll also enjoy the Kurobuta pork chop, 250 g of prime grade meat, served with apple chutney, broccoli, garlic potatoes and mushroom sauce. If you’re in the mood for sharing an ample dinner, then there's delicious Australian beef tenderloin for two; it weighs in at 400 g, and comes with fat chips (think homemade cubes of potato with rosemary), shallots, green beans and a peppercorn sauce.

Not everyone has such large appetites and The Barge also has its own children’s menu. There are naturally all manner of snacks, side dishes and starters – browse the menu and you'll find plenty to please the kids.

The Barge has a long list of excellent wines to suit every pocket, as well as all manner of soft drinks, shakes and smoothies. Take advantage of The Barge’s happy hour from 2:00 pm to 3:00 pm and again from 6:00 pm to 7:00 pm. You might also want to try The Barge’s Cocktail of The Month; each month a different one is showcased.

Whether you opt for Rice Barge & Terrace or The Barge Restaurant, you'll be in completely professional hands; Chef Tonny and his team will do their utmost to make your time here enjoyable. In addition you'll feel right at home, thanks to the friendly style of both these riverine-themed restaurants.

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

Located in the beautiful Fisherman’s Village on Bophut Beach.

Our experienced chefs proudly present authentic Thai cuisine and Southern Thai dishes.

Fresh seafood is a must with great quality at reasonable prices.

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

Fisherman’s Village l

Tel. 077 902 888, 077 430 030 l www.kruabophut.com

Free Parking available at the Wharf!! www.siamwininganddining.com 5

Made on the Premises

Lucky Cow provides milk and dairy products that beat the industrial giants when it comes to freshness and taste.

Dairy products have never been the defining ingredients of South-East Asian cuisine, and once upon a time you simply had to go without. These days, at least in Thailand, the situation’s better with all manner of dairy produce, particularly cheese, being imported. Some products are now of course made in Thailand, but with varying quality. And as for cheese it often commands prices that raise eyebrows. So people up and down the country are still used to going without, even now.

before Laurent took it over and made it what it is today.

Not on Samui though. Here we’re lucky to have Lucky Cow – a firm that makes a plethora of dairy products that are always available and sure to please. All of them are produced right on the premises. Products are completely fresh and are developed with the discerning tastes of four and five star diners in mind. Yet, nothing is expensive; costs are kept down and you won’t find the prices so often associated with delicatessen and deluxe suppliers.

The products here are free of additives, chemical and otherwise, as well as any preservatives, and this all adds to the quality. Large companies that make, say yoghurt, are used to putting all kinds of additional substances into their mix. You might wonder why – yoghurt has, after all, been around for the last 8,000 years or so and is quite easy to make; it simply consists of milk and bacteria.

Nothing else. It all probably started as far back as Neolithic times when milk was first being transported in central Asia. The containers were animal stomachs and natural enzymes in the linings curdled the milk, thus creating yoghurt.

If you venture into the store and showroom (handily located next to Makro on the ring-road in Chaweng), you'll find spotlessly clean surroundings. Staff are well-informed, speak English and are extremely pleasant without hovering. They're entirely professional and can help you if you're not quite sure what you want.

Lucky Cow is owned and managed by Laurent Chaouat, who hails from France. He’s an affable and friendly person who’s doing something that no-one else is doing on Samui: bringing milk products that are guaranteed to be top quality to the island’s residents and holidaymakers. He’s well-known to many, and deserves to be; he runs a business that yes, surpasses the quality of industrial giants with results that taste better and which are totally pure.

Many of Laurent’s clientele are resorts – he serves some 40 of them regularly, all the way up to those at the high end. Orders roll in and goods roll out – everything’s well-packed, rigorously controlled and professionally trucked out, always arriving when it’s supposed to. It’s hardly surprising that Lucky Cow has garnered such a great reputation over the 15 years it’s been in operation, first starting as a very small enterprise

6 www.siamwininganddining.com

But even if most of his customers are hotels, asking for near-industrial amounts of dairy products, Laurent is equally aware of individual purchasers. That’s great news for those who live on the island. Browse the products (you can ask to taste them too) and you'll be served with exactly the same quality as a five-star resort would be.

This is still the basic process, though it no longer relies on animal stomachs! Yet these days industrial giants will add plenty more to the mix, including sugar too, even declaring their finished product sugar-free. Then there are other chemicals too. Why? Because their presence means that a lot less milk can be used. Instead, the water content is maxed up for higher profits.

Laurent’s take on this is simply to keep everything pure, the way the products should be.

His yoghurts therefore are made with hygiene and authenticity in mind, not additives. In Thailand it’s actually hard to find natural yoghurt anywhere; plenty of products claim to be, but the word ‘natural’ is very lightly interpreted. Not so at Lucky Cow. Quality is first-class; if it weren’t then the products wouldn’t taste as good as they do.

Laurent uses only 100% vegetal ferments which are certified by the world leader in organic ferments. Vegetarians can therefore rest assured that there are no meat extracts of any kind present.

The milk he uses comes from farms in the north of Thailand and is totally fresh. Laurent says that he’d be able to save lots of money on having local milk delivered from the mainland but he chooses not to, as he cannot be quite sure that all health requirements would be consistently met.

It’s not an option, he says, to scrimp on the cost of the supplies; he cannot compromise on quality, even if it’d be more convenient to do so.

For the buyer it’s excellent news: Lucky Cow offers high-end products at manufacturer’s prices, with everything made from fresh, pasteurized milk. Everything’s guaranteed safe. It’s all made upstairs and then carefully packaged and refrigerated. Everything’s hygienic, and correct labelling informs customers of the best-before date for each of the products.

You'll find homemade dairy and cheese products of many kinds. Laurent has an array of yoghurts, which are sold in individual pots to large containers suitable for hotels. You can buy plain, Greek-style or yoghurt with various fruits added.

He also has a range of drinking yoghurts too and tzatziki. Cheese is something that’s very affordable at Lucky Cow, where Laurent makes kefir, feta, tvorag and cream cheese with herbs.

He also sells a selection of non-dairy products, too.

Lucky Cow is open from 9:00 am until 6:00 pm daily, except Sundays. Come in at any time and re-discover the wonderful tastes of natural foods.

If yoghurts and cheeses are foods that you love, then you'll certainly enjoy Lucky Cow and tasting the products that Laurent and his team are so good at making. You'll be able to sample the best on the market, without paying anything near top dollar.

Dimitri Waring For further information, telephone 0 872 836 528 or 0 872 836 089. www.luckycowthailand.com

www.siamwininganddining.com 7

Thailand’s Greatest Recipes Make it yourself: Stir fried chicken with cashew nuts.

Available everywhere in Thailand, no matter where you are, this simple dish turns out to be one of the nation’s favourites. If you’ve spent much time in the country, then it’ll need no introduction at all, but if it’s new to you, then try it in a restaurant first and see how tasty it is.

There’s so much yumminess in this dish that it’s one people return to over and over again. But best of all, you can make it at home, and very easily too. The combination of cashew nuts and chicken might seem a bit strange, but once you’ve tried it you'll have to agree that the two ingredients seem just made for each other.

Strangely enough though, despite the popularity of this dish, the Thais have only been eating it since the beginning of the last century. This is because it was only in 1901 that the first cashew plants were introduced to Thailand.

Cashews are extraordinarily healthy. They're packed with copper, which wards off a surprising number of diseases, and they also contain significant amounts of magnesium and zinc, along with plenty of vitamins B1, B2, B3, B6, E and K. If you eat nuts four times a week you'll cut down your risk of heart disease by over a third,

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compared to someone who rarely eats nuts. On top of that each further serving lessens your risk by 8% each time.

But the main appeal of this recipe is its deliciousness, so get your apron on and you'll be the star of the house once your friends and family have tried it. Expect to be asked to make it again and again – it’s that good. And it’s adaptable, too, so you can very easily vary the dish. Even toddlers and very young children have been known to eat it, though you may need to tone down some of the ingredients. The dish isn’t traditionally one of the spicier ones in Thailand and most people prefer to eat it mild.

Ingredients: • Juice of 6 to 8 limes, freshly squeezed, without pips • 1 teaspoon fish sauce, more if required • 2 tablespoons soy sauce, light • 1 ½ tablespoons brown sugar • 2 tablespoons quality vegetable oil, not coconut oil • 2 onions, thinly sliced

• 3 garlic cloves, sliced • 2 large red chillies, very thinly sliced • 6 shallots, thinly sliced • 1 stem lemon grass, trimmed • Half a cup or more of cashews, depending on how many you would like • 700g chicken breast, thinly sliced • 1/4 teaspoon pepper, preferably cracked • 1 bunch of very fresh Thai basil, leaves picked off stems Method: Firstly prepare everything possible; once the stir-fry process starts, you won’t have very much time before the dish is ready. When stir-frying remember that you need to let the ingredients cook for about 30 seconds at a time and only then give the wok a stir. If you keep stirring, the dish won’t taste so good and though the chicken will be cooked, it’ll be poached and white, rather than brown and glistening. Use high-medium heat for this dish and an oil that has a high smoke point. If you don’t have a wok, just use the biggest and deepest pan you have.

First, place the lime juice, fish sauce, soy sauce and sugar in a dish and mix together. Taste to check that the fish sauce isn’t overwhelming – this is perhaps the biggest mistake to make in the recipe. Set aside.

Next, heat half the oil in a wok until it’s just about to start smoking. Throw in the onion, garlic, chillies, shallots and lemon grass. Be careful when you add the chillies; as soon as you place them in the wok they're likely to start making you cough and you're eyes water. Just make sure the heat is not too high and that you have the windows open. Stir-fry together and when the onion softens, transfer everything to a largish bowl and let stand.

Place the remaining oil in the wok, and once hot add the cashews. Stir-fry until golden. This should take a couple of minutes only. Use a slotted spoon to transfer to the bowl you’ve previously set aside for the first batch of stir-fry ingredients.

Next fry the chicken. With the amount you have, this is best done in batches. Add about a third of the chicken to the wok each time. Stir-fry until it’s

just starting to go brown and then immediately transfer to the bowl. Repeat the process until all the chicken is cooked.

Return the chicken and onion mixture to the wok. Now add the fish sauce mixture and pepper. Stir-fry for a couple of minutes or until the ensemble has thoroughly heated through.

Finally stir in most of the basil (but save a little for topping each individual plate) and immediately remove from heat and take out the lemon grass. The dish is now ready to be served.

The results should be both colourful and highly tasty. Serve immediately with a side of jasmine rice.

You can also adapt the recipe and build on it.

Eggplant and zucchini can also be added to the mix if you would like to give a vegetable boost to the dish. They go so, so well with this recipe.

Some people also like to add noodles to the dish, cooking them along with the mix. There are quite a few variations possible on this versatile theme.

Dimitri Waring

Delicious Design

Anantara Lawana Koh Samui Resort’s Dining by Design is a must for romantic couples.

as night falls. Lights come on along the bay, and there's a hush that fills the air. Depending on the kind of experience you'd like, candles, torches or lanterns may grace the spot where you're eating.

You can opt for very low, intimate lighting, or something brighter – your personal butler will be happy to advise you.

Upon arrival, start perhaps with one of the excellent cocktails, then when you're ready, you'll be escorted to your dining area by your personal butler. Depending on what you've chosen, it might be in a small wood sala that’s on the edge of the beach, or in a white gazebo right on the sands. Whatever, the setting is amazing. You'll be able to gaze out to the tiny island of Koh Matlang and enjoy the idyllic and undisturbed feel of the beach, which is one of the most secluded in the area.

Some dinners are so good that they linger for a long while in our minds, but very few are destined to become lifetime memories. That takes some doing. And yet there are restaurant teams on Samui that specialize in just this – making a meal one of the best in the diners’ lives. At Anantara Lawana Koh Samui, the staff are adept at putting on spectacular events to the delight of their guests. There’s a charm inherent in an evening which has been prepared right down to the last detail, where staff have created a special space that wows diners as soon as they see it.

Romance is part of the equation, as is excellent food and the setting itself.

Anantara Lawana is a place where romance and fine dining complement each other. Couples come here for many reasons, and according to

the Director of Food & Beverage, Yolande Hu, “It’s often the setting for a proposal. But equally it could be a honeymoon treat, a wedding anniversary or it might just be something great to do while on holiday.” Yolande goes on to say that the dinner can also be put on for families, or for groups of friends. “It’s a very versatile sort of happening,” she says. “We dovetail it to our diners’ needs entirely. And not just that, the entire evening is personalized: the couple will be looked after both by a personal chef and personal butler.”

The resort is set in a beautiful and unspoiled part of north Chaweng, just a kilometre or so north of town. The entire area is very tranquil, and the light spectacular. The day ends gently with late-afternoon gold gradually turning a deep red

The menus for the romantic dinner range from traditional Thai to international cuisine. There are three different menus. Firstly the traditional Taste of Thai (which also has a vegetarian version, if you prefer), then there’s Italian (also with vegetarian option) and International. There are five or six courses for each of the menus, so you'll definitely need to set aside a good couple of hours for the experience, probably more.

Dishes include grilled Phuket lobster finished with fine herbs and aged parmesan, a flame-grilled rack of lamb, red reef snapper fillet and the delicious 150-day grain-fed Black Angus tenderloin. On the Thai side, you can feast on delicacies such as Tom Kha Gai, coconut milk soup and an excellent green curry with chicken, beef or prawns along with Thai eggplants and water chestnuts. Then there’s wok-fried pork, crispy garlic and crushed pepper sauce – these are all favourite dishes throughout the nation. For desserts try a typically Thai mango and sticky

rice, or if you've chosen the international menu, flambé rum lady’s fingers with bananas with orange and cinnamon-scented cream.

Anantara Lawana naturally has a very extensive wine list. Since 2012, Wine Spectator Restaurant Awards have listed the resort for its excellent selection, appropriate for pairings with dinners, and its sheer appeal to a range of wine lovers.

So you want to partake in this experience?

Nothing could be easier. All you have to do is to phone or email 24 hours in advance, and the staff will do the rest. Your personal butler will soon be in touch and ask you what sort of decoration you'd like, as well as which of the menus you'd like to order. There may be quite a few details, enough to warrant a Skype session, but the idea is that when it comes to the evening itself, everything will have been prepared to perfection.

Dining here is in the hands of a master chef, Azizskandar Awang, who hails from Malaysia where he trained to cook in classic French style.

While working at the Renaissance in Kuala Lumpur, Aziz as he is more usually known, won an award as the country’s Best Young Chef, and went on to win awards in the Chaîne des Rôtisseurs competition. Since he came to Samui he’s worked at some of the island’s most prestigious resorts and restaurants. He’s now in charge of dining at Anantara Lawana, where he continues to cook in contemporary styles that are underpinned by French classics. As dedicated as he is creative, Aziz offers romantic dining that is the work of a culinary genius.

Special requests are all part of the planning, so if you have something that you would like added, don’t hesitate to ask. Says Yolande, “Couples may have specific food requests, or there may be one

or other thing on the menu that they're not so keen on. Swaps are of course possible, and both your personal chef and your butler will go to inordinate lengths to please you.”

One thing that many a resort overlooks is the choice of music, but this is not the case here at Anantara Lawana; there’s a dedicated assistant who will put together a playlist for you, based on your preferences. Or you can, of course, simply bring your own playlist and your personal butler will set this up for you. Music is an important feature in dining and guests who’re listening to their own choices are bound to be a lot happier than ones who have to put up with songs that'll make them grit their teeth.

If you prefer, you can also have a live band come and play for you while you eat. Again there’s an enormous range in the type of music, which could be traditional Thai or something more western. Anantara Lawana can also arrange traditional Thai dancing, a DJ – more suitable for larger groups – or a stunning fire show.

After a dinner here, you'll have to work hard to conjure up a more romantic dining experience. In any case it’d be hard not to want to repeat the experience you've had. This is definitely culinary pampering at its best.

Dimitri Waring For reservations or further information, telephone 0 7796 0333. www.lawana-chaweng.anantara.com

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The Fruits of Thailand Some well-known, and others less so, but all delicious!

Thailand has such an abundance of fruit that you might think the entire country is one enormous orchard. Fruit is to be found everywhere, and often people have so much of it that they give it away to friends and neighbours. The country’s hot climate and fertile soils, along with its cooler regions in the north, make the country ideal for fruit of many kinds. The supply’s always constant, with many popular fruits growing all year round.

even seen before, let alone tasted. But if you experiment you're sure to find a few that you really like. Fruit is very cheap in Thailand, and the same goes for Samui too. You'll find it in abundance at any local market. It’s of course healthy too, as well as incredibly tasty. Chances are that you'll soon be won over by Thailand’s wonderful fruit.

We’ve put together a very brief guide to the main fruits that are to be found in Thailand:

If you're here in Thailand for the first time, many fruits may look decidedly strange, and some you may never have

Banana (Gluay) Bananas in Thailand come in an amazing variety, with over 20 to choose from, in many different sizes. In Thai, each has a different name, and there are many different ways to savour them. The Thais eat them raw, dried, boiled, fried or served as a dessert in coconut milk.

Custard Apple (Noina) The fruit doesn’t look much like an apple, but you can recognize it thanks to its knobbly exterior and light green appearance. It’s tennis-ball sized and is usually eaten with a spoon. And, yes, it really does taste like custard. It’s sweet and very satisfying.

Durian (Tu-Rian) The world’s most infamous fruit, it’s banned in many places in South-East Asia, and universally unwelcome in hotels, lifts and airplanes. With more spikes than a punk’s hair-do, durian stinks and puts most people off ever trying it. But the taste turns out to be a surprise; it’s sublime. It’s expensive compared to other Thai fruits, but is very versatile; it can be eaten raw, or as dried chips and is even enjoyed as ice-cream.

Guava (Farang) This fruit originally travelled to the tropics from its native Central America and the West Indies, and is now a definite Thai favourite, appreciated for its exotic taste.

People enjoy it year round, and it's often eaten before ripening along with chilli, sugar and salt. It can also be eaten ripe, and is extremely refreshing. You'll find guava jams and jellies in supermarkets, and it also appears in the form of ice-cream and drinks. Its Thai name, ‘farang’, is misleadingly a synonym for ‘foreigner’.

MUST TRY THAI CUISINE FOR A TRULY AUTHENTIC GASTRONOMIC EXPERIENCE

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Dragon Fruit (Gao Mung Gorn) It gets its name due to its exterior, which looks a lot like the scales of a dragon. The interior has soft flesh which is filled with tiny black seeds. Scoop out and eat the flesh and seeds with a spoon the way the Thais do.

Jackfruit (Khanoon) With its succulent taste, jackfruit is always popular, but is only to be found on sale between January and May. It’s a very large fruit that’s equivalent in size to a melon.

The interior consists of many sections, each with delicious flesh that is covered in seeds. It’s most often eaten raw, although you can also find it battered and fried.

Langsat (Lang-sard) This fruit actually comes from Thailand, and is incredibly popular. It’s only to be found between July and October, as it’s seasonal. It’s small and round, and is usually eaten raw. You'll need to persevere to pull off its skin, but the reward is worth it. Inside you'll find succulent flesh that has a slightly sour taste.

Longan (Lam-Yai) Related to both the lychee and the rambutan, this fruit is found in the Chiang Mai region in the north of Thailand.

It’s seasonal and tends to be found only between June and August. The flavour is deliciously sweet and delicate. Use a fingernail to first open the fruit and then squeeze out the flesh using your thumb and finger.

Lychee (Linjee) This well-known fruit is popular everywhere, and has a wonderfully delicate taste. It’s protected by a rough, reddish rind which can quite easily be removed, revealing the flesh inside, which is a translucent white.

You'll also have to remove the single seed inside, as this is inedible. The lychee is available from July to October only. It’s eaten raw but you'll also find it in desserts and drinks.

Mango (Ma-Muang) The mango is one of Thailand’s most consumed fruits, and there are many varieties to be found. Always refreshing, when it’s ripe it can be eaten raw by simply halving it and eating with a spoon. It’s part of various desserts and very popular along with sticky rice and coconut milk. When it’s still not ripe, it can be eaten dipped in sugar.

Mangosteen (Mang-Kut) Highly popular in Thailand yet barely known outside, this odd-looking fruit has amazingly tasty white flesh that conveniently comes in sections. The number of sections actually matches the number of each fruit’s petals, which are to be found on its base. The fruit is small and a deep purple colour and you'll find it piled high at markets. It’s eaten raw but is equally wonderful as a refreshing juice.

Papaya (Ma-La-Kon) Very popular, this fruit is found all year round in Thailand though is best between March and June.

Unripened, it forms the base for the tangy salad, known as somtam, which is eaten throughout Thailand. Papaya is a longish fruit that is best halved lengthways so that the line of seeds in its centre can be easily removed.

Then it’s cut into slices. The flesh is orange-coloured and deliciously succulent and soft when ripe.

Pineapple (Sapparod) You'll find pineapples in abundance on Samui as they grow best in sandy soil close to the sea. Thailand is a world producer of the fruit. Pineapples are always to be found in abundance at markets as they grow all year round. The flesh is eaten raw, but is also often to be found in desserts, sweet and sour dishes, and drinks.

Pomelo (Som-O) This is the Thai equivalent to the grapefruit and looks and tastes almost the same, with a flavour half way between sweet and sour. You'll find it at the markets throughout the year, with many variations in skin colour that range from yellow to red.

Rambutan (Ngor) Its name in English comes from the Malay word for hair, ‘rambut’, which pretty much sums up the appearance of this fruit – it looks like it’s sprouting very thick hair. The skin beneath is quite firm and is yellow and red. Inside you'll find pearly white flesh, which you will need to peel away from the seed inside. Sweet and delicious, it’s extremely popular with the Thais.

Rose Apple (Chom-Poo) You'll often find this fruit eaten Thai-style with pinches of sugar and salt which bring out its crisp, refreshing taste. It looks very like a pear and it has a shiny skin which can be either green or pink.

Sapodilla (La-Mut) This fruit looks fairly ugly, but its dullish skin hides the delicious surprise inside, a soft interior that is reminiscent of honey. Do as the Thais do and peel off the skin with a knife to get to the succulent flesh within.

You'll also often find sapodilla used as food decoration as it can be carved into precise shapes.

Watermelon (Tangmo) Thailand is a watermelon paradise, with the rich soil giving the fruit a particularly delicious taste. You'll find both red and yellow watermelons and they're stocked at every market. To eat them, just cut in half and then cut away the rind and cut into slices. Watermelons are ideal for blenders and make delicious, refreshing drinks to cool you down on hot days.

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Hasta Be Pasta!

We unravel the curls and twists and get down to what the world of pasta is all about!

When it comes to culture, the Italians have got a lot to answer for. Firstly, there was the Roman Empire, with tendrils that spread half-way around the world. Then, somewhat later, came The Renaissance, when philosophy, art and science made giant strides. The influence of Italy on the civilised world has been dramatic, and even today there’s no escaping this. True, we might not be surrounded by Florentine sculpture or Latin poetry, but there are three Italian icons on every street corner. The first is pizza, which is straightforward enough in any language. But the other two are shrouded in mystery and have an arcane terminology all of their own. One of these is the ritual of Italian coffee drinking. And the other one is pasta.

Of course, if you’re an Italian then you’re reading this and chortling with disbelief. But, for many of the rest of us, we’re confused. Everyone’s familiar with spaghetti and maybe ravioli, but what about sagnarelli, mafalde, funchetti or anellini? And how does the fact that there are over 400 different shapes of pasta tie in with it all? With this in mind, hopefully what follows will sort things out a bit!

Noodles, couscous, dumplings and wontons, plus spaghetti, and ravioli – these are only a few of the many different varieties of pasta. All pasta consists of a dough or paste created by mixing ground grain or flour with water. Most Western pasta is made from wheat flour; the best being durum semolina. But most oriental types of pasta end up as ‘noodles’ and are based on rice flour or derived from potatoes, beans or even acorns!

Pasta is the perfect vehicle to be used in combination with almost any food. Some are designed to be coated with sauces, most are to be presented with meat, seafood, vegetables and cheese, whilst others are sized to give body to soups. The shape and size, plus the way it’s cooked, all have specific Italian names, but they all fall into just a few distinct categories.

Firstly, there are the rods or strands, known collectively as spaghetti, and these can be round or flat. Tubes or cylinders are all known as maccheroni, whereas flat sheets are lasagne. And then anything that’s swirly or curly comes under the heading of fusilli. There’s the stuffed pasta (pasta ripiena) such as ravioli and tortellini. And

finally, pastina are the miniature shapes used in soups. And that’s about it! The only possible additions to this European pasta bonanza might be the German-Swiss offshoots of gnocchi and spätzle which manifest themselves in the form of little dumplings.

But we’re not quite finished yet, because most of these can also be long or short. For example, you might have the short spiral pasta, fusilli spirale, but the identical long variety will be called fusilli lunghi spirale (as in ‘long spiral fusilli’!). And under the heading of ‘short’ come all those exotic varieties with shapes like butterflies, bow-ties or shells. All of these have their own pet names in Italian. And just about every type mentioned so far can have a textured surface or crinkly edges – creating another hundred or so sub-species of pasta, each with a different name of its own. No wonder it can become confusing if you’re not Italian!

But the entire raison d’être of pasta is to be eaten.

Consumed with relish, and with lots of different sauces, too. In fact, there are several types that have been specifically designed to be used with

sauce. It’s a subject that demands skill and expertise, and because of this I went to consult with one of the island’s skilful pasta experts!

“There are two ways to dine,” he told me with a twinkle in his eye. “One is you go out to an Italian restaurant for an hour or so, and then go home. The other way is the way we Italians do it!

It’s a social occasion. There’ll be antipasti to be enjoyed first, then a break and a drink before the main courses. It’s an entire evening, four or five hours, eating, talking, drinking and then eating again. Usually grandmother is home all day, and she’ll have made fresh pasta. And she’ll match this with what sauce and meat are going to be used.”

He went on to explain that ravioli, for example, because of the large surface area, is ideal with a rich sauce as it clings to the pasta. And penne or rigatoni, which are both tubular, are usually matched with something like a cheese or chunky meat sauce as it penetrates and fills the pasta.

“But never rinse the starch – the amido – off the pasta after cooking,” he added with a frown.

“Some people do this because they don’t like the

stickiness but this is exactly what makes the sauce cling to the pasta! And only half-cook the pasta before you add it to the sauce. This way the flavour of the flour in the pasta goes into the sauce and the flavour of the sauce soaks into the pasta. One problem is that every country eats pasta,” he continued, “and they all make it in their own way. But Italians will travel for miles to find the real taste of home!”

Well, that’s settled then! Whilst the English head off for their fish and chips, the Americans for their burgers and the Israelis for their blintzes, the Italians are all facing in the same direction.

They’re not interested in a quick snack before rushing off somewhere else. From the culture that’s given us Dante, Michelangelo and Botticelli there has also emerged the art of leisurely dining.

That’s the way the Italians do it – and for them it just hasta be pasta!

Rob De Wet

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

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Alive Alive Oh!

You can’t get seafood any fresher than at Sabienglae.

In Dublin's fair city, Where the girls are so pretty, I first set my eyes on sweet Molly Malone, As she wheeled her wheelbarrow, Through streets broad and narrow, Crying, "Cockles and mussels, alive, alive, oh!"

This very old, yet popular song has become the unofficial anthem of Dublin in Ireland. It tells the fictional tale of Molly Malone, a fishmonger who plied her trade selling live shellfish on the streets of Dublin.

If you want to find live seafood, including cockles and mussels whilst you are here on Samui, you can go to one of the fresh fish markets and cook it yourself, or a much better option whilst on holiday, is to go along to one of the two Sabienglae restaurants. They specialise in live seafood, and you can choose from a wide variety such as lobster, mantis shrimp, river shrimp, king crab, blue crab, oysters and fish such as grouper or snapper.

At Sabienglae, they will cook your chosen seafood any way you want. The chefs are very adept and experienced. They will fry, steam, bake or barbeque - with or without an accompanying sauce, you decide! Pick your own fish or shellfish and then see and taste the transformation when it is cooked,ADV presented and served. All live seafood ALS Wining and Dining 366x118mm FA OL.pdf

is sold by weight; choose the biggest or smallest, according to your appetite or wallet!

There are many variations on the extensive menu, all with photos to help you decide, and all at very respectable prices. One of the signature dishes for live seafood is ‘River Prawns with Tamarind Sauce’. The tamarind sauce, as well as all their food, is prepared in the traditional Thai way. The result is a very special, slightly sour taste that really brings out the flavour of the prawns.

Khun Nai is the very helpful, calm and patient manager of Sabienglae at the Wharf. He speaks excellent English, and knows everything there is to know about the 227 dishes on the menu, as well as which wine, beer, whisky, juice or shake best accompanies each dish. The staff are attentive, the service excellent and the menu is in English, Chinese and Thai.

Menu highlights include; lobster (barbequed, thermidor, masaman and many more variations).

Deep fried white snapper with chilli sauce which you can have without the central bone.

Sabienglae’s signature salad of crab, scallops and fish with a special, and not too salty, fish sauce.

Deep fried king prawn with tamarind sauce, prawns are minimum 100g (huge) and served butterfly style. Crispy catfish salad with a special green mango10:12 sauce.

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salad, actually it’s not really turnip, but the top part of the coconut tree trunk which definitely does taste just like that root vegetable! Deep 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! Sea urchin, octopus, oysters on a hot plate, preserved eggs with shrimp paste, a real authentic island style Thai papaya salad, and don’t forget the Asian favourite; tom yum goong – a spicy Thai seafood soup with prawns.

Seafood not your thing? Don’t worry, there are meat or vegetarian dishes to try, as well as European favourites such as French onion soup, salads, burgers, fish and chips, spaghetti, steak, beef stroganoff and a very extra special 'Chicken in a Basket', you can actually eat the basket!

There really are so many established favourites, as well as brand new dishes for you to try, Khun Nai tries to encourage everyone to eat ‘Thai style’.

This means that you order a variety of different dishes and share them. It’s a great way to try a little of everything and maybe you’ll get something new that you would never have thought of ordering.

If you want to be seriously adventurous, ask Khun Nai about the special ‘only in Thai’ part of the menu. He will translate and explain these traditional southern Thai specialities. 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 in Samui. It was originally a way to save and store the pork as it will keep good for about one month like this.

If you still have room for dessert, there are six Thai favourites to choose from including mango with sticky rice, pancakes and banana in coconut milk. Or maybe one of the many Leonardo Italian ice-cream or sorbet flavours will entice you. They are home-made in Lamai and include; black chocolate with red chilli, tiramisu, blackberry, lemongrass or Khun Nai’s favourite, mango. Finish off with Italian coffee and you have most definitely had a great meal to remember, long after you return home.

Sabienglae has become well known across the island for good, honest and genuine Thai cuisine.

All the food is fresh and sourced locally, direct from the fishermen or markets. All sauces are made from scratch, the Thai way. The owners grow their own organic vegetables and herbs to use in their restaurants, adding an element of healthiness to all your dishes.

The first Sabienglae restaurant opened 12 years ago, next to one of Samui’s famous sightseeing spots known as Grandmother and Grandfather (Hin Ta and Hin Yai) Rocks, close to Lamai. It’s right on the ring road just south of the entrance to

these rocks. The other one is at another prime location right by the ocean in The Wharf shopping mall in Bophut. The restaurant boasts a fantastic view across the idyllic turquoise waters of the Gulf of Thailand out to the island of Koh Pha-Ngan, past boats and yachts dotted closer to the shore.

It’s a quiet and relaxing spot to enjoy lunch, dinner or just a drink and a snack. There is no traffic here, just the leisurely strolling of people on holiday with nowhere to rush to.

Both restaurants are very popular so it can get quite busy especially at lunch and dinner times.

Friday evening in The Wharf is the busiest time of the week due to the walking street event. If you prefer it quiet, it’s better to go between 3:00 pm and 5:00 pm, especially on a Friday.

If you desire the freshest and tastiest seafood around, be sure to visit one of the Sabienglae restaurants. You can arrive, or maybe leave, singing ‘alive alive oh’!

Karan Ladd For reservations or further information, telephone 0 7743 0094 (The Wharf), 0 7723 3082 (Grandmother and Grandfather Rocks)

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Fabulous Frogs

Not only is Dr Frogs one of the island’s best-regarded restaurants,but it’s branching out in other directions, too!

It’s true that you’re spoiled for choice - with restaurants on Samui, I mean. There are just so many! And it is also true that the best of them are tucked away, off the beaten track. So how do you choose? Well there are magazines and papers, both local and international, plus lots of online sources to browse through, too. But very often the best way is the simplest; you just ask around. And one of the names that’s spoken again and again is the unforgettably-titled ‘Dr Frogs’.

And it’s not just word of mouth, either. This excellent restaurant has won awards – several Thailand Tatler ‘Best Restaurant’ accolades and even the hard-to-live-up-to TripAdvisor Certificate of Excellence. The cuisine comes courtesy of Chef Massimo, and is true Italian fare with an emphasis on seafood. And ever since it opened its doors back in 2007, it’s continued to succeed, year after year, until it’s now become one of our island institutions.

This is partly due to the enviable location; perched cliffside overlooking the sweep of Chaweng Bay, just around the corner from there in Chaweng Noi. It’s also tied-in with the décor, too, with lots of warm glowing teak, a decorous olive and cream colour scheme, and discreet mellow lighting everywhere. And this is all enhanced by the dining areas, with not only a quiet inner sanctum but with also two split-level decks. And then the staff play a big part: they’re all trained to be responsive without being over-attentive, and friendly without being over-familiar – plus their English skills are well above average.

The menu is extensive and it’s effectively in place all day. Lunch on Samui tends to be a leisurely affair, involving salads, soups, anti-pasti and a variety of pastas; the climate is just too warm for anything heavier. Pizzas are popular: thin and crispy in true Italian style; Chef Massimo makes them all in-house. But the chef’s salads are top of the daytime list – especially when combined with fresh seafood or locally caught fish, such as white snapper.

14 www.siamwininganddining.com

Dr Frogs is one of the few places that enjoys a steady day time patronage. Partly due to the fact that it’s located directly alongside the main ring-road which runs up and over the hill between Chaweng and Lamai. But its reputation also has a lot to do with this, and it’s not only popular with passing tourists but also has proved itself an ideal spot for informal business meetings and lunches.

Needless to say all ingredients are prime, with the imported 120-day grain-fed Black Angus Australian fillet steak representing the level of quality regular diners have come to expect. All seafood is freshly bought each day from local markets but with perhaps one outstanding exception, the lobsters, which are brought-in from Alaska.

All of which paints a picture of quality dining, enjoyed in a refined and very laid-back setting and with a panoramic seascape that’s hard to beat. It’s all well-established and running smoothly. But what’s of particular interest is that the management team here aren’t complacent or content to rest on their laurels. And right now there’s an exciting new venture afoot.

Right next door there’s a charming and highly individual small villa resort by the name of Boujis. Not only does it share that same stunning seascape, but the quirky layout is fascinating – with two or three villas being built to begin with, then another several being added onto a new terrace below at a later date, and a few more built after that. This means that the whole site and its 14 villas are whimsically and charmingly embryonic, with irregular steps up and down (often through short tunnels of mature foliage) from one layer to the next.

Most villas have a huge sun balcony overlooking the bay. It comes complete with a kitchenette, having a fridge and microwave and tea/coffee making equipment, plus a living area with Apple TV and Netflix. And now it also has an added attraction: a liaison with Dr Frogs that means that there’s not only 20% off the restaurant prices but that you can also dial for room service, too.

But there’s more! Boujis has made something of a name for itself in that it specialises in weddings for discerning couples – and this extends to the LGBT community, to which the resort is warmly welcoming. Not only is the accommodation ideal, having very much the feel of a discreet mini village, but it’s perfect for the actual ceremony, too. The most popular location can seat up to 40, and is next to the yoga studio, where giant boulders give way to the sea below. And then there’s also the poolside area, with the infinity pool and seascape beyond making for a picturesque setting for up to 25 guests.

And, splendidly, the association with Dr Frogs also means that the entire group’s food and beverage needs can be effectively catered for.

Whether this comes in the form of a sit-down plated dinner, a lavish buffet, or selections from the à la carte menu, everything’s in place for you.

Even if you elect to stay elsewhere you’ll still find the ethos at this restaurant conducive to warm and a memorable occasion, and that also holds true for hosting the rehearsal dinner, bachelor or bachelorette dinners, or meals on the day of the big event.

The seaside villas can accommodate up 40 guests, mixed between the ‘Deluxe 1 Bedroom’, ‘Executive 1 Bedroom’, ‘Deluxe 2 Bedroom’ or ‘Executive 2 Bedroom’ options. But the best way to investigate this more fully is to go there and have a chat with David White, the very friendly general manager. Or if that’s not practical, have a look at their website where there’s lots of pictures and info.

But however you go about it, there’s only one word for this association between Boujis and Dr Frogs – and that’s ‘fabulous’!

Rob De Wet For reservations or further information, telephone 0 7744 8505 (Dr Frogs) or 0 63330 5381 (Boujis). www.drfrogs.com, www.boujissamui.com

www.siamwininganddining.com 15

Eats and Ents When it comes to after-dinner entertainment you’re spoiled for choice – if you know where to look!

One of the reasons that Samui’s such a favourite is that there’s a mix of old and new. People of all ages love it. There’s a whole load of things for the 18 to 30s. Yet something quite different for those of a more, shall we say, mature, disposition. There are beach clubs and parties a-plenty. But there are also waterfalls and temples and unspoiled beaches if you want them. And when it comes to entertainment, then the same sort of thing holds true.

For most of you the first stop on the entertainment trail will be your own resort. Most resorts of 4-stars and up run their own buffet night, and usually there’s a Thai dancing show included. The only slight problem here is that (unless you’re an expert on Thai culture) once you’ve seen one, then all the rest look the same.

And some of these are pretty bland stuff, pitched firmly at tourists. Which’ll only give you more of a push to get out and about!

But here, what we’re really looking at isn’t really ‘nightlife’, not as such. If you’re already a part of the beach club scene, then you don’t need to find out more – you’ll have heard it on the grapevine already. So what we’ve got here is more of a general ‘what to look for and where to go’ sort of thing. And hopefully it’ll give you more after-dinner options that you’d get from just a general walk-about town.

And a general note to begin – it’s an entertainment in its own right to take a look around the ‘girly bars’. In the last 10 years, Samui has toned things right down and there’s nothing at all sleazy anywhere. But a walk around the Soi Green Mango or down Soi Reggae Pub will give you an insight into what’s going on. The same in Lamai, where there’s the added attraction every Saturday of what’s known as the ‘lady boxing’, although today it’s moved away from its roots and has all sorts of bouts.

The first point is that our island has two small towns where you’ll find lots of things all close together: Chaweng and Lamai. There are also a couple more ‘big villages’, for the want of a better way of putting it, and these are Bangrak and Maenam. Meaning that for a lot of the suggestions to follow, you’ll need some sort of transport, a taxi or a car.

Chaweng has a lot to offer in the evenings, including live bands at several of the larger pubs.

Of note here is Tropical Murphy’s, where the excellent menu warrants an evening out by itself, live music or not. It’s the same further south, where Zico’s Brazilian Grill & Bar has super food

and some very energetic dancers. And on the theme of energy, there’s also the Thai boxing stadium where you’ll see some authentic Thai ritual, as well as some serious exponents of Muay Thai.

One place that’s an evening out in its own right has to be Central Festival. Not only does it have all the expected shopping, but there are several open-floor entertainment areas where there’s usually something going on, a fashion show or a school dancing troupe or something seasonal.

And then there’s also the Pirate Adventure Horror House, an XD Theatre with 6-D motion rides, and even the Major Cineplex if you fancy a little bit of home-from-home.

And then there’s that all-time-favourite Thai institution, the cabaret show. Which in Thailand, means ladyboys. There are two in Chaweng, the most notable of which is right in the centre and known as Starz Cabaret. These shows are a must for visitors to Thailand, and Starz runs its three shows a night, starting at 8:30 pm. There is also the Paris Follies in Chaweng and, what seems to be the most original, the Cabaret Lamai. The cost of each of these is very similar; a modest fee to get in (250 baht or so) and which includes one drink.

But before moving away from Chaweng, there are also a couple of cool places for you to try out. Bar Ice, over on the Lake Road, has an interesting layout, with a seemingly-normal bar as you enter, but with an inner sanctum that’s at minus 7 degrees (warm clothes provided!). There are all sorts of fascinating ice sculptures in here, plus a bar, and even glasses made of ice. And similarly, you can also chill out at the ice bar that is part of The Palms Bar & Grill on the beach road.

One general ‘must’ that’s island-wide, however, are the ‘walking streets’. These are a combination of a street fair and a market, with cut-price food, drinks, souvenirs and general bric-a-brac, and with usually all the adjacent shop and bar keepers coming out with stalls on the street, and there’s often live music, too. Probably the best one (certainly the biggest) is at Fisherman’s Village every Friday. Maenam is also excellent and held on Thursdays. Sadly the one at Chaweng is nothing to write home about, however. Nor is the one in Lamai. But very much worth a look is the night food market in Nathon – probably best to look around Nathon first then head across around sunset-time, although this is food only.

There’s not the space here to go into all the attractions of Maenam, or Bangrak, for that matter – either one is worthy of a full story on its own. But suffice it to say that Bangrak Beach is one long beach-road that’s two kilometres long, with restaurants, shops, bars, and pubs on both sides, and best enjoyed at leisure, in the evening.

Maenam is smaller and concentrated along the area of the walking street and around the traffic lights, although Maenam Beach itself is much more extensive. There are some super eateries representing cuisine from five or six nations, and several pleasant bars and bistros. There are also several very good quality handicrafts shops, including one excellent silversmith. The big advantage of Maenam is that it’s all together in one area, rather than spread out all over the place. And that’s always for the best, isn’t it?

Rob De Wet

GENUINE NEAPOLITAN PIZZA

ON CHAWENG BEACH, OPPOSITE CENTRAL FESTIVAL

16 www.siamwininganddining.com

Lucky Number 12 What will be your lucky number at Santiburi Samui Country Club?

Thai people have many superstitions and beliefs, one of which concerns lucky and unlucky numbers. In Thailand, odd numbers are often considered to be luckier than even numbers, with the number three being very lucky.

However, it is the number nine which is supposed to bring most good fortune, promising progress and long life. Not only is it three times three, but the Thai word for nine, gao, has special status because it sounds similar to two other important Thai words: Kow-nah can be translated as progress or moving forward, whilst the staple food of Thailand, rice, is called khao.

The importance given to the number nine can be seen in a number of diverse ways, and the belief cuts across Thai society from the highest to lowest.

So why is the number 12 so lucky at Santiburi Samui Country Club? Well, this is the home of the Santiburi Golf Club, and hole number 12 happens to be where the most ‘holes in one’ have been achieved. But you don’t need to be an experienced or seasoned golfer at this prestigious club; everyone is welcome to try their hand. If you get a chance to visit this 18-hole championship golf course (Par 72 and 6,930 yards), well-known as one of the most beautiful courses in Asia, your luck is already in. The clubhouse restaurant has the most magnificent views across the beautifully landscaped and manicured lawns, dotted idyllically with mature indigenous trees, plants and lakes all the way across the twinkling Gulf of Siam as far as Koh Pha-ngan which sits, brooding in the distance.

Interestingly, according to Thai beliefs, the number seven is unlucky, as it is said to bring sorrow and heartache. This is in direct opposition to most of the rest of the world as ‘Lucky Seven’ is the world’s favourite number!

There are seven days of the week, seven colours of the rainbow, seven notes on a musical scale, seven seas and seven continents. Snow White ran off to live with seven dwarves, there were seven brides for seven brothers, Shakespeare described the seven ages of man, and Sinbad the Sailor had seven voyages. And, when Ian Fleming was looking for a code for James Bond, he didn’t go for 006 or 008. No, only 007 had the right ring!

Feel yourself unwind as you drive up the wide open and carefully maintained road inland from Maenam, which is well signposted from the ring road via Soi 7. Enjoy the cool fresh and breezy environment up here on the hills. You can come to play golf, either taking on the nine or 18-hole course, or making use of the putting green and driving range for a bit of practice. Or do as many others do, take the opportunity to do some exercise; enjoy walking, running or cycling along the roads around the course or simply enjoy the restaurant and all it has to offer.

The restaurant itself is super-spacious and open-air, with a huge surrounding terrace that

manages to catch every bit of the sea breeze that meanders up from the coast, keeping it surprisingly cool. Opening hours are from 6.00 am until 8.00 pm, incorporating both sunrise, sunset and all the sunny tropical hours in between. Enjoy the spectacular views whilst savouring a great coffee or sipping a cool lemon and soda, a glass of wine or beer. Spend some time just to relax, enjoy catching up with friends or family or peruse the latest up-to-date newspapers and magazines for the current world news and affairs.

The restaurant serves a mixture of Thai and western food, and it’s not pricey at all, especially considering the venue! There is an all-day breakfast menu which includes eggs cooked every which way you could possibly want. Fried, boiled, poached, scrambled or as an omelette you choose. If you have a big appetite, try the hearty and extremely substantial Santiburi Breakfast; eggs, bacon, pork sausage, grilled tomatoes and sautéed mushrooms, with toast, fruit juice or fruit salad and tea, coffee or Ovaltine. Otherwise choose from the American, Continental or Asian breakfasts or just make up your own. It’s a sure-fire way to a fantastic start to your day.

Appetisers and main courses are predominantly Thai, and popular dishes include; spring rolls, prawn tempura, chicken or pork satay with peanut sauce, chicken with cashew nuts, green

curry and the chef makes the best ever pad Thai (fried noodles with prawns). For those fancying a more western choice of fare, there is an array of club sandwiches, burgers, German sausages, spaghetti, lasagne and good old ‘fish and chips’ amongst other long-term favourites.

A new ‘International Food’ section has been added to the menu; including popular dishes from Indonesia, Korea and Japan. Try the Moo Pud Kimchi (fried pork with cut cabbage kimchi) or my favourite, the Kai Tod Teriyaki (deep fried chicken with teriyaki sauce).

In addition to the main menu, there are six different set meal choices available, all consisting of five courses; an appetiser, soup, salad, main course and dessert. A great idea if you wish to entertain, and again, excellent value for money.

Many guests come along especially for the daily happy hour from 5:00 pm until last orders at 7.30 pm. You can order a 240ml pitcher of Singha beer for just 150 baht, perfect for sharing whilst relaxing at one of the terrace tables enjoying the colours of the sunset. The restaurant stocks a good selection of red or white wines from some of the world’s best wine-producing areas, as well as conjuring up cocktails, mocktails and soft drinks. There is certainly something for every occasion, everyone and every budget.

The clubhouse is a fantastic venue for special events or functions such as weddings, birthdays,

conference groups or whatever event you may be planning. Up to 100 people can be catered for, and the location is both individual and idyllic.

If you want to get lucky on the golf course, there are some special promotions currently running.

It’s half-price every day before 7:00 am, as well as all day Wednesday. Nine holes will set you back 1,700 baht and 18 holes 3350 baht. The ‘Twilight Special’ runs from 3.30 pm every day, and is 1,925 baht for nine holes. A ‘Second-Round’ same day promotion offers a 50% discount on a second round of nine or 18 holes, as long as your first round was 18 holes.

All promotions include green fee, caddy and cart (which you must use).

Whatever your reason for visiting the restaurant at Santiburi Country Club, you can’t help but be lucky. But for extra luck maybe go on the 12th of the month, the 12th day of your visit to Samui, at 12:00 pm or go as part of a group of 12. Bon Chance!

Karan Ladd For further information, telephone 0 7742 1700-8 www.santiburi.com

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

A Tale of the Grape

We go to I’M Beverista Distribution to find out the latest in the long story of Thailand and the way it thinks about wine.

We take it totally for granted. It’s like Wi-Fi, air travel, public transport, pensions and hospital treatment. Even the fact that we turn a tap and drinking water comes out. These things – we never ever give them a thought. They’re just there. We never need to think about them. And it’s the same with wine. Every pub, restaurant, bar, club and bistro sells it. People drink wine, in their homes and when they’re out. It can be cheap and cheerful or rare and costly. It’s all around us and we never give it a thought. But you’re in Thailand now. And things are not the same.

Thailand’s full of surprises. The huge gold temples next to tin shanty shacks. The offerings in the spirit houses everywhere. Monks blessing houses and cars. A million dogs living out on the streets. Five people and a baby on one motor scooter. Just how big the smells are here. And then there are cars. And then there’s wine.

Cars? Well nobody in Europe drives a 20 year-old car. You hardly ever see one that’s even ten years old. But it’s not the fact that there are so many old cars in Thailand – it’s what they cost! When I point to a 15 year-old banger and tell visitors that it’s worth 4,000 Euros, they have a fit. Cars hold

their value here – and new luxury imports also have a 300 % luxury tax, too.

But it’s the thing about wine that really shakes people up! A classy Mercedes is one thing. But wine is real. It’s a daily item, not a fantasy. And in Thailand, people get a correspondingly real shock. They’re just so accustomed to paying six or seven Euros – that’s about 250 baht – but to see the same wine priced at 700, or even 800 baht, makes them shout aloud!

You see, Thailand doesn’t care much for wine. If you pop out with your Thai friends, they’ll all drink spirits. Sometimes they’ll go for beer. But not wine. Wine is a foreign kind of thing.

Thailand doesn’t have a wine-making history. So they don’t drink any. Which is why, if you buy wine over here, there’s the same tax on it as an imported Mercedes. It’s a luxury item that only foreigners want. So there’s that luxury tax of 300% on every bottle.

Actually, I’m simplifying things. That’s how the story all began. Today Thailand does in fact grow grapes and produce wine. But, sadly, even though it’s not had to be imported, wine is still considered a luxury. However, a few years back

some very astute businessmen realised that they could import wine themselves, and save money that way. It wasn’t easy, but it was worth it, as the demand in the hotels and resorts was high.

One of the best-known of these importers was founded by Hans-Peter Blumer, in 1994, and called ‘Black Forest Distribution Co Ltd’, with its base in Phuket. And in 2001, a branch opened on Samui, too. The manager here was Matthias Gerbert.

Today, Matthias now owns and manages his own wine distribution company which goes by the memorable title of I’M Beverista (Distribution Co Ltd), based in Lamai. He’s very well known to all involved in the wining and dining scene here on Samui. And he’s more of an expert on what’s going on with wine in Thailand than he’d probably like to be! It’s not been all plain sailing by any means.

“The whole business has being going up and down for years,” he told me. “It’s not only the high rate of tax; it’s the exchange rate, too. Let’s say you are from somewhere in Europe. You can get a cheap table wine for €5 and a quality label for €20. If the exchange rate is good, then having to pay even 100% import duties in Thailand

doesn’t mean much, because the overall cost of living is cheap while you’re here. But if that cheap bottle of supermarket wine suddenly costs as much as a good wine back home – and the bottle of good wine costs more than you’re paying for a 5-star meal for two – then you drink beer instead. And right now the exchange rate is bad. We’re seeing far fewer Europeans. There are thousands more Asians coming here instead, particularly the Chinese. But they don’t drink much alcohol.”

“Things really started to look good for a couple of years,” Matthias continued. “There was a loophole in the tax rules, meaning that ‘fruit wine’ – basically the sort of ‘alcopop’ you see in supermarkets, fruit juice with a bit of alcohol – was taxed at a far lower rate. And with ordinary house wine needing to sell for 800 baht or so a bottle (about €20) the manufacturers quickly got wise. They immediately began re-bottling and selling their normal economy wines with 5% fruit juice added. Then after a while realised that nobody was checking this, and just added a squirt of juice instead. There were even wines coming in with nothing added at all. As long as it said ‘fruit wine’ somewhere on the label, it wasn’t heavily taxed. Little stores like 7-11 were

Sabienglae 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. 077 332 651 The Wharf Samui, Fishermans’s Village Tel. 077 430 094-5 Wimaan Buri Resort, Chaweng Ring Road Tel. 077 962 333

18 www.siamwininganddining.com

selling wine for as low as 300 baht a bottle. But it simply couldn’t continue like this.”

And it hasn’t! By the time you read this everything is being re-organised tax-wise, and there’s yet another big price rise on the horizon.

Things are back to where they were four or five years ago.

But there’s one small ray of light. And that’s Matthias’s wine shop and bistro. It’s right at the front of Makro in Lamai. And as well as being air-con and very cosy, you can still buy a bottle of respectable wine for about 500 baht. Take it home, or sit and sip a glass or two; there are shady tables outside. Matthias has always tried to keep prices down, as his regular customers well know. And he’s also got some premium stuff for that special occasion, too, also reasonably-priced.

When it comes to tales of the grape – he really knows his stuff!

Rob De Wet For further information, telephone 0 7741 8585.

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 19

Rice Barge &

Terrace

Fine Beachside Dining at the Rice Barge & Terrace Authentic Thai Cuisine WEEKLY CALENDAR MONDAY Candlelight Set Dinner for 2 persons at Rice Barge Thai Cuisine and The Barge TUESDAY - GRILLED NIGHT Chef Special Thai or Western set menu for 2 persons at Rice Barge and The Barge WEDNESDAY - HAWAIIAN STYLE Hawaiian Seafood Buffet THB 1,290/person Children 6-12 half price (Special price for advance reservations) Entertainment: The Barge Band and Polynesian show.

Free Management Cocktail & Canapes 6-7 pm THURSDAY Thai or Western set menu for 2 persons at Rice Barge Thai Cuisine and The Barge EVERY DAY Thai Cooking Class - Reservation in advance Bartender Master Class - Reservation in advance Happy Hours: Swimming Pool: Hillside 1pm-2pm. Beachside 2pm-3pm Lobby Lounge 6pm-8pm, Rice Barge 6pm-7pm The Barge 6pm-7pm Private Dinner THB 3,500, 7,000, 8,500, 11,000 net Reservation in advance SATURDAY - WEEKEND DAY Rice Barge & Terrace Authentic Thai Cuisine Chef Signature Set Menu THB 3,000 for 2 persons SUNDAY - FAMILY DAY The Barge Western Cuisine & Seafood Chef Signature Set Menu THB 3,000 for 2 persons

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- Around Asia Night. We invite you to experience a variety of traditional Thai dishes.

Price THB 850 per person. Entertainment: Ponglang & Pink 8 Duo Band.

Thursday Night - Hawaiian Night. Enjoy our chef’s special buffet creations. Price THB 950 net per person. Children 6-12 years old half price. Entertainment: Fire Show & Pink 8 Duo Band.

Thai Cooking Class Learn how to cook 3 authentic Thai dishes with our Thai Chef.

Inclusive of chef hat, apron, certificate and recipe.

Fruit Carving Class 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.

Set menu THB 4,000 for couple.

Thai menu THB 6,000 per couple.

International menu THB 8,000 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