March 2018 by Siam Map Co., Ltd.

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

Monday & Saturday: Thai Buffet & Beach BBQ THB 900 Net

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FREE COPY

MARCH 2018

Thursday: International Buffet THB 900 Net Sareeraya Villas & Suites

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

Life Is Good You’re in the perfect place to enjoy life to the full – so go ahead! A warm welcome to this month’s issue of Wining & Dining. I would love to be able to tell you about all the colourful festivals and the exciting local events that are happening this month – but I can’t. There aren’t any! So I suppose you’ll just have to do what you came here for; enjoy the sunshine and the huge range of superb restaurants that abound, relax and enjoy yourself!

If you’re in Chaweng or Lamai, you’ll see them right out on the main streets. But here’s a tip: many of the best ones are hidden away. And that’s where we excel. Inside these pages, we’ll be looking at some of these gems. So read on and enjoy!

2017 "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

Monday & Saturday: Thai Buffet & Beach BBQ THB 900 Net

www.siamwininganddining.com

FREE COPY

MARCH 2018

Thursday: International Buffet THB 900 Net Sareeraya Villas & Suites

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

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

Ocean and Earth Silavadee Pool Spa Resort celebrate their 10-year anniversary with an exquisite and very special menu.

Seksak Kerdkanno (Klauy) Webmaster

Rob De Wet Feature Writer

Dimitri Waring Feature Writer

Karan Ladd 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. 2018

Distribution at Bangkok Airport courtesy of Bangkok Airways. Reservation Center: 1771 Samui Chaweng Office: 0 7760 1300 www.bangkokair.com

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Silavadee in Lamai embraces a true ‘back to nature’ concept. The name itself means ‘beautiful rock’, and the resort is tucked tidily into a rocky hillside amongst lush tropical vegetation that runs all the way down to a dramatic beach, with huge rocks creating an awe-inspiring atmosphere. It’s the perfect backdrop for a sumptuous dining experience. Silavadee will be celebrating its 10-year anniversary this year, and the owner, general manager and new head chef have put their heads together to create a perfect celebratory menu. This is an extra-special western-style set-menu based on the resort owner’s love of lobster and Wagyu beef, and demonstrates the creative finesse and commitment of the new head chef.

Arrive at the resort around 6:00 pm to make the most of the evening. Take a buggy ride down to the Sun, Moon and Star dining areas, rise above Moon via the stairs, up to Star and let your enchanted evening begin. The sophisticated rooftop open-air bar and dining area offers you stunning and breath-taking views across the ocean. Indulge in a pre-dinner cocktail whilst taking in the whole vista of the Lamai coastline as the sun begins to sink. Watch as the early evening sky dramatically lights up into a rich fiesta of red, pink orange and gold. Gaze upwards as the stars begin to appear in the quickly darkening sky, and let the cooling breeze refresh you from the heat of the day. There are the numerous bar stools around the edges of the rooftop, or lie back on one of the circular daybeds. Preferably book ahead and make sure to reserve one of the four sunken tables surrounded by water.

At night, candles are lit, and are the only form of lighting apart from the stars and the moon. It’s an idyllic setting, and perfect for the new seven-course ‘Ocean and Earth’ menu. You really have a sense of being above everything else up here, and you get the service to match. Staff here are attentive but discreet, leaving you to enjoy the ambience of the venue and the fantastic flavours of the food, but not leaving you lacking in service. The personal attention and taste extravaganza will truly elevate your senses. Ocean and Earth Menu Amuse Bouche A selection of bread and sauces designed to whet your appetite “LIVE” Canadian Lobster Sashimi The tail meat is served raw on a bed of grated

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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carrot, turnip and radish over ice with soy sauce and wasabi. The claw still contains the meat and the chef will cook it for you any style if requested. Hot Hokkaido Scallop and Rock Lobster with yellow mango salad Served in a cantaloupe ring with rocket, mango, cherry tomatoes and radish. Mushroom Cappuccino Cream Soup The freshest mushrooms delicately blended with cream and the slightest hint of coffee, presented with paprika and pumpkin and sweet pea puree. Orange Sorbet To refresh your palate. ********

Main course Wagyu Beef Rib Eye Steak Marble Score 9, Grilled Sea Bass and Roasted Tiger Prawns Cooked to your preference and served with a choice of sauces; peppercorn, sour chilli with lemon and spicy seafood sauce. ******** Dessert Tiramisu with Butterfly Pea Ice Cream Save room for this amazing presentation served with a chocolate cage and fruit. You will not be disappointed!

Only the very freshest and best ingredients are used. The Canadian Lobster (also known as

Boston Lobster, Maine Lobster, True Lobster or Northern Lobster) are known for their sweet flavour, tender meat, giant claws and hard shells. They are flown live to Samui. The Wagyu beef comes directly from Australia, and is of the highest grade, with a marble score of 9 (4 is average). If you have any special dietary needs, just let them know when making your reservation. The chef is more than happy to accommodate, and offer similar and appropriate suggestions. This extra-special celebratory dining experience is truly worth trying. The memories will stay with you long after the occasion. Opening hours for Star are from 5:00 pm until 11:00 pm every day. In the event of poor weather (or if you prefer), this special menu can be enjoyed in Moon, a

fully air-conditioned dining area of beautiful teak wood, with a glass window running along the whole beachside length. Moon offers an all-day dining experience; an extensive breakfast buffet, lunchtime a la carte menu and romantic evening dining. Sample the variety of mouth-watering international and Mediterranean cuisine on offer. Opening hours for Moon are from 6.00 am until 11.00 pm. Below Moon is Sun, centred on a specially built wooden deck over and around towering rocks emerging from the ocean. Itâ&#x20AC;&#x2122;s another idyllic spot to indulge in delights from the first-class international menu. Every Saturday evening is barbecue night, accompanied by spectacular musical performances from a talented Filipino duo. Opening times for Sun are from 7:00 pm until 10.30 pm.

Silavadee will be celebrating its ten-year anniversary with lots of activities, creating a real buzz around the resort. The surrounding beach has been used for the last 20 years by the same Hawksbill turtle to lay her eggs. Every two years, she lays from 60 to 100 eggs, which are now collected by specialist staff and transferred to a safe place for hatching. Only a small proportion of the eggs hatch, and they are returned to make their way to the sea from where their eggs were laid. This year will hopefully see at least 10 turtles returned to the sea in a planned event to commemorate the anniversary.

Silavadee Pool and Spa Resort, where the Ocean and Earth meet, in more ways than one!

Karan Ladd For reservations or further information, telephone 0 7796 0555. www.silavadeeresort.com

To find the resort, if coming from Chaweng, follow the ring-road towards Lamai and take the first turning on your left after the big modern glass IT Complex building. Follow the road and the resort is about 800 metres on your left.

Welcome to Olivio Italian Cuisine - sit back and enjoy the very best of Italian and Thai food in a relaxing atmosphere. Weâ&#x20AC;&#x2122;re renowned not just for our great tastes but our beautiful beachside setting too. Olivio - Beachfront at Baan Haad Ngam Boutique Resort & Villas Chaweng Beach. Free round trip transfer from Chaweng, Bophut and Choeng Mon. For reservations, please call : +66 77 332 950-7 Fax : +66 77 332 958 E-mail : booking@baanhaadngam.com www.baanhaadngam.com

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Catch of the Day We find out more about langoustines. Most people would be able to identify a lobster if asked, and most would also know a prawn – although they might call it a shrimp depending on where they are from. But a langoustine? What is it really? Well it’s smaller than a lobster and bigger than a prawn. Take a prawn and quadruple it in size. Add claws. There you have your langoustine. And as if they don’t have enough of an identity crisis already, what with being confused with lobsters and prawns, they’re also known as Norway lobsters, scampi and Dublin Bay prawns. Originally found off the coast of Norway, langoustines are a member of the lobster family. These days they’re caught along the Atlantic coast, including Scotland, as well as the western Mediterranean and the Adriatic, though overfishing has caused numbers to drop, so their rareness makes them even more of a delicacy. Langoustines don't change colour when they are cooked unlike their big cousin, the lobster. They have pink, narrow smooth-shelled bodies, with long knobbly claws, and are not very meaty. The shell, head and thorax (the upper torso) can't be eaten, but the tail and the meat in the claws can. As they spoil very quickly, most langoustines are cooked and frozen at sea, so it's quite hard to find live ones.

They’re solitary predators, feeding on smaller sea creatures. Trawling is the most common form of fishing, when the langoustines are caught as they emerge from their burrows in the seabed. Unfortunately, this method of capture also kills the undersized and berried (pregnant) ones and produces a large dead by-catch as well. Enjoying your time in Thailand? Well, here’s an interesting fact. Chances are, the langoustines you enjoy back in Europe have made the 27,000km round-trip to Thailand too. Every summer many holidaymakers head for the Mediterranean with one goal in mind – as soon as they’ve checked in to their hotel, they’ll wander down to a seaside restaurant and start the holiday over a large plate of langoustines, some crusty bread and a chilled white wine or two. Few will realize that the highlights of their delicious seafood lunch, caught in European waters, have been frozen and sent to Thailand for hand-peeling, before being sent all the way back to Europe again to find their way to the restaurants. It’s cheaper to have the langoustines transported to and from Thailand for hand-peeling than to process them by machine in a European factory. Hand-peeling apparently also makes for a better piece of scampi when the prawn makes its return journey to be breaded

and fried. Environmentalists are opposed to these well-travelled langoustines on the grounds that the trans-shipment of 120,000 tonnes per year leaves a substantial carbon ‘claw’ print. Langoustines are usually sold frozen and ready-prepared, with the shell removed. If you’re lucky enough to be able to buy live langoustines (not likely here on Samui), make sure they’re still moving. Larger ones are better value, as they'll have more flesh, and that’s the part you’re after. Avoid those whose tails have started to turn black - they're dead. And generally speaking, the colder the waters in which the langoustines were fished, the better their flavour, which is why Scottish langoustines are considered to be the best.

into well-salted boiling water and boil rapidly for two to three minutes. Overcooking is sacrilege – so look at the meat under the tail, which can be seen through the thin shell that covers it. It should have turned from pale, translucent pink to a definite white. Let the langoustines cool as quickly as possible in one layer on a tray, but don’t even think of putting them in cold water, as is often suggested, as they will suck up water and the flesh will turn mushy. They’re best served simply with mayonnaise. It’s quite a mission to get the flesh out, even with lobster crackers and picks, but this is all part of the build-up before being rewarded with the succulent meat. Perhaps sending them to the other side of the world for peeling makes more sense now…

To prepare pre-cooked langoustines, first thaw if frozen - then they’re ready to eat. Live crustaceans should be cooked as soon as possible after buying them. If you’re squeamish about popping a live creature into boiling water, the most humane method is to rinse them, then put them in the freezer or in a dish and cover with crushed ice for a couple of hours, which basically knocks them unconscious. And then cook them whole. Either grill for a minute on the first side, then 30 seconds on the other, or pop

And considering they’ve done their trek to Thailand, it seems fitting that frozen, peeled langoustines be used in a fusion dish, incorporating some of the flavours of their travels. You’ll often see langoustines in fusion versions of Thai green or red curries, and they can be used in most dishes where prawns, crabmeat or lobster are called for. The flavour is distinctly different to both prawn and lobster, but still works well in such dishes. Fresh langoustines are delicious cooked as above and

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. 4

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served with just a squeeze of lemon and a dollop of mayonnaise, garlic butter or aioli, but can also be added to curry, pasta and paella. They’re also enjoyed deep-fried in batter or bread crumbs, or peel and poach them and make traditional scampi Provençal. Pre-boiled langoustines should be reheated gently; as if they’re recooked, they'll toughen. Alternatively, eat pre-boiled langoustines cold in a salad with vinaigrette. While you’re staying on Samui, it’s probably best to go local when it comes to seafood, so try the prawns harvested right here in the Gulf of Thailand, or if you want something a little fancier, lobster from the Andaman coast. But when in Europe, while enjoying your plate of langoustines, perhaps it’ll remind you of your visit to Thailand, knowing that they probably made that same journey before ending up as your dinner.

Rosanne Turner

Another Gem But this is one you don’t have to search for – Anantara Bophut!

Anantara Bophut Koh Samui Resort is a 5-star resort. It has a quiet and unassuming elegance that’s almost regal. Unlike some of the downtown places that are screaming for space, here it’s opulent and lush – you could fit another whole resort in the gardens alone. Touching onto the fringe of Fisherman’s Village, it occupies a sweep of real estate that runs from the ring-road to the beach.

metres tucked away here amidst the greenery, featuring six glass-walled luxury treatment rooms and private alfresco tubs for outdoor soaking and relaxation. There are certainly other spas on the island, but very few of them are as lovely or as well-staffed as this one. There’s a wide range of rejuvenating and healing programs, catering for singles and couples together, and several signature treatments.

The grounds are mature and luxuriant and, having passed through reception, it’s hard to spot all the lovely little suites and cottages which peep out from amongst the giant trees, surrounded by wide ponds, water features and lush tropical greenery. Everything is solid, substantial, understated, and simply whispers quality. And as well as the 106 luxurious rooms and suites, some of the other things you also won’t notice are the library, the fitness centre, two excellent restaurants, the Children’s Club, the tennis court and the spa.

One such treatment that’s particularly exciting is the ‘Anantara Bophut Coconut Dream’. This is an integrated 3-stop program involving first the ‘Floral Foot Ritual’, then onto 10 minutes of ‘Coconut Reflex Balancing’, before seguing into the 90-minute ‘Coconut Dream Massage’ – after which there’s a relaxation and wind-down session, when you’ll be served fresh and crispy coconut in combination.

Anantara Spa offers a delightful setting for their various signature spa treatments and Ayurvedic healing rituals. There’s a surprising 3,000 square

Which neatly brings us onto the restaurants. As well as a super beach bar, Ocean’s Edge (and a lite-bites service in the Eclipse Lounge) there are two restaurants which stand out: Full Moon and High Tide. The former offers a superlative menu of contemporary modern & traditional Thai,

mixed with island chargrilled cuisine and international classics. High Tide (offering authentic Thai and international cuisine) is to be found just as you step through the reception area. It’s a very laid-back space that’s glassed all around and fitted with mellow wood and warm lights. But if you follow the path onwards and down between the greenery towards the sea, in a few moments Full Moon will emerge. This restaurant is split-level; the lower area bordering onto the resort’s pool, the upper providing unbroken moonlit sea views. This is very much in the bracket of fine dining but, as with nearly all such venues on the island, there’s an easy atmosphere, and the only formality is in the quality and promptness of the service you’ll experience. Every resort tries to boast about customer care, but here at Anantara Bophut it’s an established fact. Full Moon’s quality of service and attention to detail are just two of the reasons it has established, and held onto, its enviable reputation. Of course another element in this is the resort’s Executive Chef. And here the skills and

experience of David Eldridge come into play. South African born, he’s plied his trade at luxury hotels in the Maldives and Tanzania, before coming under the wing of the Anantara group. It’s a delightful dining experience, here at Full Moon. But there are a couple of other attractions, too. Every Wednesday evening a new set of serving tables are laid out on the beach for their superlative beach buffet – Taste of Siam. This is a quality smorgasbord where snowy-white cloths cover tables on which gleaming stainless steel heated servers vie with traditional Thai charcoal-based crock pots and live cooking station sizzle temptingly. There’s entertainment in the form of a Thai dancing show, too. And, to go with this, every Sunday there’s another enticement in a similar vein: a sumptuous full-tilt beach barbecue which I can assure you is one of the best you’ll find anywhere. Sea Fire and Spice – complete with an exciting fire-dance show for your enjoyment. A further point to bear in mind – Anantara Bophut is a 5-star resort, with all the experience

and established standards that go along with this. But, if you check the prices of the beach buffet at your own resort, you’ll find that the price here is hardly any different. And that’s a huge incentive to get out and about and sample a real taste of the good life! Or if your inclinations run to something a little more mellow and even more refined, come along to Full Moon on every Tuesday or Saturday. The soothing vibes of the acoustic duo, the Samui Jazz Brothers, will form an unforgettable backdrop of Swing Jazz with Latin and Bossa Nova grooves – with the stars overhead and the sea whispering along the nearby shore. As I said to start with, it’s another gem, revealed for you here, at Anantara Bophut!

Rob De Wet For reservations or further information, telephone 0 7742 8300. www.anantara.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 l Free Parking available at the Wharf!! www.siamwininganddining.com 5

Nights to Savour Food and entertainment galore at Nora Beach Resort & Spa’s theme nights.

With its beautiful North Chaweng setting, right towards the end of Samui’s most famous beach, Nora Beach Resort & Spa is home to two extraordinarily vibrant themed nights, hosted by its wonderful restaurant, Prasuthon. Ease back on Tuesdays and Thursdays and let yourself be transported by a rare combination of food and entertainment. Both nights are riveting, just the kind of thing where diners pause, fork in air, mesmerized by what’s going on right in front of their eyes. Both occasions are also a chance to enjoy some of the sumptuous food that Nora Beach offers its guests, whether they're staying in the resort or are visiting from outside. The theme nights are staged in and around the restaurant, which is next to the beach. Sit inside or outside, with views of the sea and the lapping of waves close by. ‘Around Asia’ is the theme for Tuesdays, and features a well-stocked buffet. There’s more than half a dozen starters, and you can choose from savoury salmon, tom yam goong, Vietnamese

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spring rolls, assorted roast meats and salads with an array of dressings. A live cooking station takes your orders for pad Thai and a whole range of teppanyaki dishes. Watch while dedicated chefs prepare the food before your eyes. Leave room for other yummy options which include steamed fish filets, massaman beef, pork ribs and sautéed mixed vegetables, before finishing off with mini cakes and fruit for dessert. There’s music played by a Thai orchestra on traditional instruments, while performers dazzle guests with some of the best-loved dances in the nation – these are all familiar to anyone who’s grown up in Thailand, but will be something completely new to non-Thais. The dances all tell stories in exquisitely choreographed form, while costumes are all brightly-coloured and symbolize mythical beings. It’s a fun and exotic evening, loved by adults and children alike. Thursday night is ‘Hawaiian Night’, but beforehand avail yourself of the free cocktails and

canapés, which are served between 6:00 pm and 7:00 pm. You’ll find them right by the beach, followed by the main event, just adjacent. Start with appetizers such as grilled king scallop with mango or toasted honey lemon tuna. Then there's sushi and sashimi, salads and a wealth of smoked meats. Mains will spoil you with rack of lamb with peach port wine, roast duck with spices and honey and homemade gnocchi. That’s not all. A barbecue station awaits, and here you'll find lobster, prawns, sirloin steak, pork and farm ham. Crepes Suzette, mini cakes and Thai desserts round off this hearty dinner. You'll be entertained by Hawaiian dancers, and there’s a fire show that’s guaranteed to distract you from all that food. It’s put on by a professional troupe who know just how to astound their audience. Unless you’ve seen something like this before you’ll be amazed by the fire-breathing, juggling and paraffin-fuelled dancing that takes place just metres from your table.

Keeping a dedicated eye on both the evenings is Food & Beverage Manager, Khun Pakpoom Zsaensaard, a skilled veteran when it comes to restaurant management. He’s been with the Nora Group for some eight years, and transferred to Nora Beach to look after not just the restaurant, but literally everything to do with eating and drinking here. Whether it’s a daiquiri you want at the poolside, a room service request or a cocktail in the lobby, Khun Pakpoom is the person in charge, and the one ultimately responsible for your satisfaction. His tasks also include running the resort’s excellent cooking classes and all the functions that the restaurant handles, such as romantic dinners, parties, gatherings and above all weddings. Nora Beach specializes in the latter, thanks to its scenic location. Khun Pakpoom elevates the menu well beyond the expected beach restaurant offerings we’re so used to – yet everything is agreeably affordable. Nora Beach is expert in putting on amazing performances as well as offering feasts that are

rich in variety and taste. Expect the best, in other words. Just make sure you reserve your table in advance, as you won’t want to miss out on all the fun. And don’t forget that no matter when you decide to drop into Nora Beach, there’s always Prasuthon’s remarkable menu, featuring both Thai and international delights, to tempt you with casual but fine gastronomy. Plenty of guests come back for more or simply to see what’s new at this always popular resort.

Dimitri Waring For reservations or further information, telephone 0 7742 9400. www.norabeachresort.com

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Thai Recipe

Stir-fried Pork with Red Curry Paste and Yardlong Beans. Moo Pad Prik Tua Fak Yao. Although this dish can be found in every city, for many visitors to Thailand it seems to belong to the countryside; there’s a rustic charm about it, no doubt because of the bright green of the chopped beans. It’s full of flavour, with the red curry giving it a spicy appeal that’ll put you in the mood for a second helping. When making this dish, You can always substitute other kinds of beans, but try the yardlong variety if you can. They are available at every market in Thailand, but if you're in a place with a cold climate, you may have difficulty getting hold of them. They are also known as snake beans, asparagus beans, pea beans, or Chinese long beans. Despite the name, the beans are actually only about half a yard long; it would be more accurate if they were called one-and-a-half-foot-long beans, as in their Latin name – but that would sound all too clumsy. Whatever name you give to them, they’re a good source of protein, vitamin A, iron, and potassium, and even better when it comes to vitamin C, folate, magnesium, and manganese.

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The pork that you use should be tender, and the results should not be too spicy, unless you particularly enjoy fiery dishes. The aroma and flavours of the paste makes this dish so tasty, it’s best not to swamp it with spiciness. Ingredients: Curry Paste: • • • • • • • • • • •

4 large chillies. 1 tsp salt 1 tsp galangal 1 tbsp lemongrass, finely cut 1 tsp kaffir lime zest 1 tsp coriander root 6 peppercorns ½ cup of shallots 2 tbsp garlic 1 tsp shrimp paste 2 tbsp ground-up dried shrimps

Ingredients: Main Dish • 350 g pork loin

• • • • • • • •

150 g yardlong beans ¾ tbsp fish sauce 2 to 3 tbsp vegetable oil 3 tbsp palm sugar 1 ½ tbsp kaffir lime leaves 1 chilli, exceedingly finely sliced 1 tsp salt 85 g curry paste

Method: First and foremost start with the paste. You can easily save time by buying in a packet, but it’s more fun and, dare we say it, a lot tastier if you make your own. It’s not difficult. All you need is a pestle and mortar and a few extra minutes. Any leftover paste can safely be frozen for another occasion. Best of all, make a whole batch in one go, and you'll be ready to make this dish again and again. Start by finely slicing the ingredients and then soak the chillies until they're soft. Next, pound the chillies together with the salt in a mortar, until they become a

paste, then add the other ingredients, except for the shrimps. These go in last of all, and then the mixture is given a final mashing. Now set aside. Clean the pork. Make sure that you wash it thoroughly and then pat dry using a paper towel. Next take a sharp knife and cut into bite-sized pieces. Place the diced meat into a bowl and fold in a teaspoon of fish sauce. Let stand for a few minutes although this step is not completely necessary if you're in a hurry. Put a little vegetable oil into a heavy-duty pan and then gently fry the pork on medium heat in order to lightly brown. Set aside. Now turn your attention to the yardlong beans, which should first be thoroughly cleaned and then have their ends cut off. Add a ½ teaspoon of salt to a pan of boiling water and then blanch for about three minutes. Then take them off the heat and allow them to cool completely to room temperature. Once they are cool chop them into one-inch lengths or smaller.

Now it's time to bring everything together. Clean out your pan and add the vegetable oil, stir in the paste that you’ve made and let it heat through. Stir at intervals until you can detect a very fine aroma. Now add the pork and stir fry. Continue for about three or four minutes before adding the sugar and the remaining fish sauce. Finally add the beans and stir until they are done. The dish is now complete. Serve with rice and top with the chilli if needed and/or some chopped-up kaffir lime leaves.

Dimitri Waring

The Secret Ingredient

Baitong Restaurant at Banana Fan Sea Resort will have you returning over and over.

“Great food”, “great staff”, “service from the heart”, “hidden gem” and “we will be back”” are just some of the comments on TripAdvisor about Baitong Restaurant at Banana Sea Fan Resort. Located just south of busy central Chaweng, right on a quiet stretch of the beach, this is the perfect place to eat, drink and relax whilst remaining close to the action. If wandering along the beach, you will be drawn in by the calm, relaxing atmosphere and the friendly smiles of the staff. If coming from Chaweng Beach Road, you get to wander through the luxuriant gardens down to the terraced, open-air Thai style restaurant with its cooling fans, just above the beach. But the tables on the beach itself are the most popular, the solid wooden furniture and birdcage lamps inviting you to stay for a while. Order a drink and peruse the menu as you sit comfortably cocooned, with the sand between your toes, enjoying the cooling ocean breeze and listening to the gentle lapping of the waves on the shore. At night, the warm welcoming light from the lamps, candles and moonlight, creates a romantic and tranquil environment, with live music from RJ, a young and extremely talented Filipino guitar

player who can play over 90% of given requests! If he can’t play your song today, come back tomorrow and he will have mastered it! He plays every evening, except Wednesdays, from 7:00 pm to 10:00 pm. The team of staff here work like a well-oiled machine. The secret ingredient is not a herb or a spice; it is the exceptional wisdom, vision and practice of General Manager, Mr Sarawut Khotamee (Art). He leads totally by example, and you're more than likely to see him wandering around the restaurant, making sure that his diners are enjoying their food. He is always available, ensuring that the restaurant is delivering the best quality food and service to all the guests. Mr Sarawut says; “nothing is perfect, but the staff here work ‘from the heart’. And like anyone, they sometimes get it wrong! As a team, we aim to work together, continually striving to improve.” His goal is to create happy positive memories for all his guests, memories that they will remember for many years to come, long after they have left this idyllic island. Here at Banana Fan Sea Resort and Baitong Restaurant, there is a culture of respect and harmony, an oasis of happy experiences for staff, diners and guests. As one guest put it; “the staff are always attentive

and helpful, you get a sincere feeling that they really wish you all the best and for you to have a good time.” The restaurant menu lists almost 100 dishes, and covers a full spectrum of mouth-watering extravaganzas, from international favourites such as pizza, pasta and pepper sirloin steak, through to Thai treats like their delicious signature dishes of Steamed Seabass in Banana Leaf, Roasted Duck Curry and Stir-Fried King Prawns with Tamarind Sauce. Whatever you choose, you can be sure that all the ingredients are fresh and locally sourced wherever possible. Thailand is not famed for its high-quality beef, so the sirloin steak is flown in fresh from Australia. If you have allergies or want to avoid certain foods, just ask. The chef is very flexible, and who knows, you might help him to invent a new dish! Right on the beach, you will also find the bar. Originally it had no specific name, but a regular guest queried this, and when prompted, suggested they name it after him! So, forevermore, it is now known as Kevin’s Bar! Here you will find happy hours from 5:00 pm to 7:00 pm every night, with a buy one get one free promotion and a popcorn treat thrown in. It

regularly starts earlier if guests are thirsty! Just listen for the bell. Tuesday, Friday and Saturday you will find beach volleyball happening from 4:00 pm, a great way to work up a thirst for all those happy hour refreshments! Want to celebrate your special relationship with a romantic and very private dinner for two on the beach? Baitong can organise a beautiful and elegantly laid table, surrounded by soft candlelight and your own personal staff, ensuring your evening is the very best experience possible. A selection of set menus are available to choose from. This is a special event, so please ensure you make a reservation at least 24 hours beforehand. If you love authentic Thai food, you might want to learn how to cook your favourites, and surprise your family and friends at home. The Thai chef will teach you how to prepare and cook three dishes, and there are four menus to choose from. If you choose menu A, for example, you will cook; Deep-fried Vegetable Spring Roll, Spicy and Sour Soup with Prawns and Stir-fried Chicken with Cashew nuts. It’s a real hands-on experience with expert tuition, and is available every day from 12:00 pm until

2:00 pm. Be sure to book at least one day in advance. It’s the perfect spot for a drink and a meal after a bit of shopping, swimming or sunbathing. From here it’s then an easy to wander out onto the beach road or along the beach, to explore Chaweng’s late-night activities. Banana Fan Sea Resort is on the very last part of the southbound one-way section of Chaweng Beach Road, just before it becomes two-way. Baitong is a ‘Delicious Destination’ (says the very truthful sign on the beach), managed by people who really care about your entire dining experience and wellbeing. The atmosphere and service are exceptional and the taste of the food is divine. Eating here is a real treat and you will definitely leave understanding the ‘secret ingredient’ and wanting to come back for more.

Karan Ladd For reservations or further information, telephone 077 413 813-6. www.bananafansea.com

www.siamwininganddining.com 9

Treat Time Trade Wind Restaurant at Samui Palm Beach Resort offers resplendent dishes along with two must-see theme nights.

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Samui is all about the beaches, and time spent languishing in the heat, but once the sun goes down, the fun continues with evenings that are every bit as good as the days. Head out for dinner, and whether you’re looking for Thai or international food, you’ll find it served up in stunning settings everywhere on the island. But there’s more to evenings out than simply eating. There’s entertainment too, and it’s of the finest calibre. Step into Samui Palm Beach Resort, walk through beautiful gardens and you’ll come to Trade Wind Restaurant, a relaxed open-sided dining spot that welcomes everyone, whether they’re staying at the resort or not. It’s here on a spacious lawn, right next to the beach that you can partake of Trade Wind’s two theme nights. They’re on every week, and attract an appreciative clientele. As the sun sets, people start turning up to enjoy the evening vibe over a cocktail or chilled glass of wine. If you decide to go, all you need do is to phone ahead, as places can be limited. Make sure you arrive at 6:30 pm, which is when the evenings officially start.

On Wednesdays, Trade Wind stages an exceptionally good Thai night. A Filipino duet begins the evening, and is followed by a troupe of Thai dancers who stage some of the country’s best-loved fables, such as the Manorah, a drama that focuses on a mythical half-bird, half-human figure. Food, meanwhile, consists of sumptuous Thai dishes, a whole array of them, allowing you to try most of the popular dishes all in one go. This is ideal if you are completely new to Thai cuisine (but make sure you specify the degree of fieriness you’d like) or whether you’re a total expert, in which case just make your way through all the tastes and flavours at will; there’s a lot on offer. There are buffet options along with live cooking stations. Everything’s highly tasty, with authentic recipes being used. The cooks are adept at making the most delicious food imaginable, all while you wait. It’s an education in itself to watch them at work. Try delights such as som tam (spicy papaya salad), panang and

massaman curries then prawns, steamed fish and so on. For dessert there are cut tropical fruits and traditional Thai desserts. Seating is on the lawn overlooking the sea, while the dancing takes place on a raised stage just a few metres away. On Saturday nights you can enjoy the special barbecue that’s held on the lawn. It consists of a lavish buffet with live cooking stations and grilled fish and meat complete with Thai and international dishes. It’s accompanied by a fire-show, with dancers twirling and juggling torches and making patterns of fire in the night air. To say it’s spectacular is a bit of an understatement – these are professional fire artists who know just how to wow their audience. Both these theme nights are feasts, so make sure you arrive as hungry as you possibly can – neither quality nor quantity is lacking in any way. Even if you can’t make it to one of the theme nights, don’t miss out on what Trade Wind has to offer. Come at any time and you’ll find specials of

the day. These rotate through the week. On Mondays, check out that British classic, Fish and Chips, with the chips topped with cheese. Tuesdays, you’ll find a choice of beef, chicken and cheese burgers and French fries, while on Wednesdays, Spicy Spaghetti and Tuna awaits those who like a Thai twist to their meals. Back to a European theme for Thursdays, with Pork Schnitzel and French Fries, then on Fridays, Pad Thai with Lobster Tail is sure to delight seafood lovers. The weekend is also well-catered for with Mixed Beef, Chicken and Pork Satay on Saturdays, and on Sundays, Vegetarian Pizza with by bell peppers, onion, black olive, mushrooms and rocket. All the dishes offer great value for money and are highly delicious. They’re served for lunch or dinner – or any time in between.

With its beautiful beachfront location and tantalizing seafood, international and Thai cuisine, Trade Wind Restaurant is an ideal spot to wind down and enjoy dining at its best. And if you’re there on a Wednesday or Saturday evening just sit back and enjoy the show too.

Dimitri Waring For reservations or further information, telephone 0 7742 5494. www.samuipalmbeachresorts.com Facebook: Samui Palm Beach

If you’re coming for the specials of the day or for either of the theme nights, just tell restaurant staff that you read about them in Wining and Dining magazine and you’ll automatically get 10% discounted from your bill. What could be better? www.siamwininganddining.com 11

The Mighty Mango The world’s most frequently consumed fruit. If you're on holiday in Thailand, one of the fruits you'll come across just about everywhere is the mango. With its wonderful taste, even people who generally shy away from eating fruit make a beeline for it. You can both eat it and drink it – everywhere in Thailand it’s available as a shake or a juice, not just as a fruit.

Cultivated in South Asia for thousands of years, mangoes spread to East Asia between the fifth and fourth centuries BC. In the fifth century BC, Buddhist monks are believed to have introduced the mango to South-East Asia, with legends of the Buddha finding tranquillity in a mango grove.

It is considered by many people to be the king of all fruits. In India it’s been part of the national diet for at least 4,000 years. One of the most celebrated mogul emperors, Akbar, is said to have had an orchard with an astonishing 100,000 mango trees, some of which are still going strong. The mango plays a sacred role in India; it’s also a symbol of love and some even believe the fruit is lucky and can grant wishes. The leaves of the tree are used in weddings to ensure that the couple have many children.

By the year 1,000 AD, they were being grown in East Africa. Later they started to be cultivated in Brazil, Mexico and the Caribbean. India produces over half the world’s mangoes, but exports very few – Indians love them, and 99% are eaten within the country.

The mango is widely lauded for its rich, sweet yet slightly sour taste. It’s incredibly popular in many countries, and there are 20 million metric tons of mangoes grown throughout the tropical and sub-tropical world, with the leading producer being India. Commentators have made the observation that mangoes are to India what olives are to Greece.

The word mango can be traced back to the Portuguese word, manga, which originated just prior to the 1500s, from the trade that the Portuguese carried out with Kerala in India. The word turns out to be from the Malayam language. It passed into the written language as manga, and for some reason that nobody’s been able to clarify, ended up with a change of syllable in English – mango. It was certainly of both medicinal and commercial value to the Malabars who traded it, and it was imported as a pickle to the colonies of 1700s America.

plied the high seas – some 300 years ago. Over 400 varieties of mangoes are known, many of which ripen in summer, while some produce a double crop. The fruit takes three to six months to fully ripen. Once ripe, you can observe a variety of colours from yellow, red, orange and green.

beta-carotene. They're good for bones and for keeping a healthy digestive tract. Food scientists who directly tested mango extracts on colon, breast, lung, leukaemia and prostate cancers in vitro found that mangoes had some impact on each and every type they tested, but were most effective with breast and colon cancers.

It’s popular in cartography too; Mango Creek is a village in Belize while Mango is a district of the Indian town of Jamshedpur; variously it’s also a commune in Italy, a town in Togo, and a community in Florida. Lastly – and with no connection at all to the fruit at all – there are even languages called Mango. There are two of them; one is a Sudanic language, spoken in Chad, Africa. The other is a dialect of Min Chinese. All that links the two is the word itself.

The fruit itself is so widely grown, and so tasty, that it’s become the world’s most consumed fruit. It’s also incredibly healthy. Many studies tentatively suggest that if you increase your consumption of plant foods like mangoes, then you'll decrease the risk of obesity and overall mortality, diabetes, heart disease and at the same time increase your level of energy. The fibre, potassium and vitamin content in mangoes all help to ward off heart disease. An increase in potassium intake along with a decrease in sodium intake is the most crucial dietary change that a person can make to reduce their risk of heart disease.

On a slightly negative note, however, wonderful as the mango might be, its leaves and wood are considered toxic, and the burning of them isn’t advised, as the fumes can cause serious irritation of the eyes. If you suffer from a latex allergy, you may also be allergic to mangoes. And if your kidneys are unable to remove excess potassium from the blood, then mangoes should be avoided.

Mango trees are very tall and can grow up to 40 metres in height. And they're amazingly long-lived. The fruit you're eating may have come from a tree that was around when Louis XIV was on the throne, and Spanish galleons

Mangoes are also great for your hair, because they contain vitamin A, and are good for all tissues in the body, including the skin. Mangoes also contribute copper, calcium and iron to the diet as well as antioxidants such as

Over the years the fruit has become so popular that even using its name out of context seems to generate popularity. Today the word, mango, can be variously used for some very diverse brands: it can refer to a software viewer of medical imagery, a satellite, an airline, or a Catalan clothing company. Mango can also refer to music. There’s an Italian singer with the name Mango, a Lithuanian pop group, a US record label, a Venezuelan salsa group and lastly a radio station in India. All called Mango.

It’s not for nothing that the mango is the world’s most eaten fruit, surpassing the popular apple, banana and orange. Filled with taste and health-giving properties, you can make your diet both more fun and healthier by factoring in the mighty mango.

Natalie Hughes

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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Dishes that Delight RockPool at Kanda Residences offers Mediterranean-style food and much more besides.

Guests love RockPool. It has a feel to it that’s decidedly romantic. But no matter whether you come here with your partner or with friends and family, it’s an extraordinarily beautiful place, one that a lot of visitors to Samui don't even know about. Perhaps very familiar with the long sweep of sands that comprise Chaweng, they don't realise that just a couple of kilometres to the north, the coastline turns wilder, more rugged and is utterly deserted. But it’s every bit as scenic. It’s right here that RockPool is situated, part of Kanda Residences. When you arrive at Kanda, you're whisked down towards the sea along small lanes reminiscent of the Mediterranean, before you arrive at RockPool itself. The restaurant features extensive outside decking, as well as a section under a giant canvas roof. Everywhere has a wide-open, fresh-air feel to it. The RockPool menu offers a wide range of fare, all of which is highly tasty and beautifully presented. RockPool is run by talented chef Lisa Lang, who grew up in South Africa, and who has a cosmopolitan approach when it comes to food and drink. The restaurant menu offers a selection of wonderfully tempting dishes. You're bound to find a good few that you like, so choosing may not be easy! Take your time and enjoy a cocktail. There are pizzas from the wood-fired oven, which you can see from the decking. And from the main kitchen, delicious starters and mains offering Southeast Asian and European flavours. All this is thanks to Lisa using the very freshest of herbs (some of which are grown in the RockPool garden), vegetables and fruit along with seafood that,

wherever possible, is locally caught and goes from net to plate in a short space of time. If you’re at RockPool for lunch or dinner, you can dine on some excellent international-style tapas including hummus on lavosh bread, Vietnamese seared scallops or beetroot salmon gravlax. Then there’s a range of burgers, pasta and pizza as well as Thai favourites. Come and try the excellent fine-de-Claire oysters or imported lamb or beef from Australia. Lisa and the culinary team will do their utmost to accommodate your special requests – just ask. And RockPool naturally has a range of dishes suitable for vegetarians. You can enjoy generous seafood sets that are designed to spoil. Order any night of the week and you’ll be served two lobsters, along with prawn, squid, crab and a fresh fruit platter to end. It’s best to order a day in advance. The cost for two people is 4,900 Baht ++. Come for Sunday Brunch (midday till 4:00 pm) and enjoy an array of the finest seafood and roast meat (chicken, lamb and beef), carefully prepared to satisfy diners’ tastes. There's not just an impressive barbeque, but also live cooking stations, along with a range of cheeses and antipasti and, of course, de rigueur at brunches, a line-up of desserts. Pricing depends on the beverage option that you choose; there are price tiers for soft drinks, wine, beer or cocktails.

Wednesdays, from midday to 7:00 pm, enjoy the Beer & Pizza special, whereby you can partake in a delicious wood fired pizza and six local beers for only 690 Baht ++. Mo’ Mojitos is held every Saturday from midday to 7:00 pm and features various different flavoured mojito jugs along with crispy fried calamari for 490 Baht ++, just about the ideal combination to enjoy while looking out over the bay here. You can also take advantage of the daily happy hour which operates between 5:00 pm and 7:00 pm. It’s a two-for-one offer, a generous deal that allows you to sit back and relax while the sun sets. Come to RockPool for lunch, dinner or anything in-between and enjoy casual fine dining with a wide and satisfying choice of signature drinks and dishes. With caring and attentive staff and the awesome setting, guests are always delighted by this gem of a restaurant.

Dimitri Waring For reservations or further information, telephone 0 7723 4500 or 0 7795 3161. www.rockpoolsamui.com

In addition, many guests like to avail themselves of the theme events at RockPool. On

GENUINE NEAPOLITAN PIZZA

ON CHAWENG BEACH, OPPOSITE CENTRAL FESTIVAL

www.siamwininganddining.com 13

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Vegetarian food on Samui has really taken off over the last few years. Not so long ago it was all a bit of a muddle. Back home, in the West, it was different. People were growing up along with a healthy lifestyle. But here, in Thailand, fast food in all its greasy shapes and sizes was the tops. The big golden arches held a treat that all kids longed for. Sugar and MSG were a part of every Thai recipe. And even though they told you that they had vegetarian food on the menu, all they really meant was vegetables. Even that old fall-back, Indian food, wasn’t quite to be trusted. Certainly there was a whole boatload of veggie dishes on the menu. But, like the Thai food, it was how it was all put together that was a bit iffy – there’s no point in eating a vegetable dish if it’s been cooked in beef or chicken stock, or fried in the same pan that’s just made a pork curry.

Maenam Bophut Nathon

Chaweng

Samui

Lamai

www.drfrogs.com

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Certainly there were places which were vegetarian in the true sense of the word. Many of the top hotels had a small dedicated vegetarian section on their menus, for example – five or six dishes especially for ‘minorities’. And there were even a couple of New Age retreats which served live sprouting bean shoots between seminars on realigning chakras, renovating crystals or getting to grips with a colon hosepipe. But actual vegetarian restaurants? Places that served whole food? Today there are more than 50 ‘vegetarian’ restaurants on Samui. It amounts to a quiet-yet-fierce revolution. Nearly all of them are small, independent little eateries, offering wholefood, organically produced items (many from local sources) or simply running a menu of ‘healthy’ dishes. Such restaurants range in outlook from ‘honest, healthy food made from

organic produce’ right through to ‘cuisine’ that’s been shaped by an esoteric and alternative outlook on the world. Some menus offer dishes which include fish and white meat. Others find ways of being strictly vegan. Most revolutions happen with a lot of noise and more than a few protests. But this one has just quietly and serenely appeared from nowhere, in the space of less than a decade. For every sports pub that’s filled each day with people eating pie ’n chips, now there are 10 whole-food restaurants. It’s more than an eating revolution, it’s actually become an entire community network in the Samui sub-culture, with Green Markets and fund raising and charitable entities all being knitted-in together. More than a few of these healthy-eating restaurants are tucked away in different (and

quieter) parts of the island – such as the super Sweet Sisters Café, way off the tourist map down in the south of the island. Or the Yogi Café that’s up the mountain. But others are more accessible, like ‘The Spa’ in Lamai; initially a healing retreat but now with one of the best health-food restaurants around. Or the very central ‘June’s Art Café’ on the ring-road at Samui Town Center, just outside Chaweng. Or the little-known ‘Juice Queen’ in the middle of Chaweng (which also has a great menu). There’s another one right in Nathon, where everyone ends up at one time or another, titled (tongue-in-cheek) ‘The Road Less Travelled’, right in the middle of the main road going through town – there are very many like these, scattered around Samui.

At this moment, as things stand, there’s no on-going index or Facebook group or website that lists these all together in some kind of online map. Like many things in the process of evolving, this has yet to happen. But this isn’t a small thing. It’s huge. And I’ll bet you a pound to a penny then sometime inside the next year it will erupt bigtime onto the culinary map of Samui. It has to happen, no two ways about it. It’s just not possible for such a quiet-yet-powerful revolution to remain under wraps.

Rob De Wet

Make it, Drink it, Fix it!

Whatever you do with coffee, Boncafé is here to help you! There are just two sorts of coffee drinkers – people who can drink instant coffee, and people who need the real thing. In fact I’ve heard it said that instant coffee drinkers don’t like the taste of coffee; they just like a coffee flavour. If you’re a coffee fan, you’ll understand this. It means not just real coffee, but proper coffee machines, too. And that’s where the name Boncafé comes into the picture.

In fact, you’ve probably been drinking one of the many blends of Boncafé without even knowing it: the vast majority of resorts and restaurants here use not only use Boncafé coffee but also Boncafé equipment, too. It’s not only very good coffee, but there’s the big advantage of on-site maintenance service to go with it, too. And this is the clincher that makes all but the trendiest of gourmet restaurants go for Boncafé.

There’s a good chance that you’ve never heard of this name before. But it’s been prominent in the Asia-Pacific region for a long time now. Boncafé began in Singapore, founded by the Swiss Werner Huber, way back at the start of the ’60s. The company was successful, expanding into Malaysia, then Hong Kong and Australia before eventually establishing a factory in Thailand, in 1993. And in the time since then, Boncafé has become Thailand’s biggest coffee company, with the proud slogan, ‘The One Stop Coffee Solution’.

Let me illustrate this point. One of Samui’s top 5-star restaurants uses an antique Victorian coffee machine – all glass and polished brass – to produce one of the world’s most expensive hand-ground coffees (made from beans ‘processed’ by the civet cat) at 500 baht a cup for after-dinner connoisseurs. But every morning at breakfast the big coffee flasks are being endlessly refilled from a line of stainless steel Boncafé machines – because this has to be reliable. When you have to come up with 200 cups of coffee in less than three hours, you simply can’t afford a break down. 10:12 AM 1 3/21/17

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All of which makes this sound very industrial and high-powered – which it is at one extreme. But the origins and intentions of the founder, Werner Huber, are still very much in place. He vowed, back at the start, to create coffee that was real and coffee shops that were accessible. And that also means domestic and home-based coffee machines, too. It’s tempting to buy something cheap for this. But mostly it’s a false economy as cheap means low quality, and that means a limited life. Another fact: cheap machines are usually throw-away. They can’t be repaired. And so when you take a look around Boncafé’s Samui office, right on the ring-road in Bophut, close to the PTT petrol station (not far from Fisherman’s Village and The Wharf) you’ll see something for everyone. Their range of products can be roughly divided into three sections: coffee, coffee machines, and other beverages (teas – green tea Matcha, Earl Grey – frappe products, a range of smoothie bases and even a

set of syrups that are designed to go with that other Thai favourite, crushed ice.) The coffee machines are fascinating in their own right. There’s a range of proven machines, many of them imported from Italy under licence (some of which need to be ordered in advance) and all of them verging on the industrial/aesthetic cusp, which tends towards mechanical surrealism with their pipes, dials, gauges and computerised programmable technology – mega-buck state of the art coffee machines. But then there are also the Boncafé home coffee-makers. These aren’t the $20 bargains you can find on eBay. These are sturdy, quality-engineered machines and designed to be readily dismantled for servicing and repair. Talking of which . . . Boncafé now has an active supply and service schedule for not only Samui but also Koh Pha-Ngan and Koh Tao, spreading the gospel of

quality coffee even further afield. But a saunter around the Bophut center reveals yet more goodies. Each month they run a different promotion, where one or another product is highlighted, featured and discounted for a short time. And right now it’s the Brodies Tea capsules. There are eight enticing flavours, together with a robust machine. And currently there’s a special promotion with the teas at 25% discount. Not only that, but the machine (together with four boxes of capsules) is also being sold at a time-limited promotional discount – full details on their website below!

Rob De Wet For further information, telephone 0 7742 7486-7. www.boncafe.co.th

CMY

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Snap, Eat, Send! Why people post so many food pictures on social media!

In 1993, the internet went public, and two years later, the first web browser, Netscape, appeared. In 1995, cell phones had shrunk and started to be affordable. Two years later, in 1997, Nokia came up with a built-in keyboard and SMS took off – later to become known as texting. The following year the World Wide Web took the world by storm. And a couple of years after that, Samsung put a digital camera in a cell phone. Blackberry produced a phone with a camera and web browser in 2003. And in 2004, Facebook arrived. At each of these stages there were a few years of overlapped-dithering, while people found their feet. The teenage ‘web page’ (featuring ‘my mom’, ‘my dad’, ‘my dog’ and ‘my likes and dislikes’) slowly morphed into the Facebook page, containing exactly the same sort of aimless content. But the huge difference was that you could instantly change or add to your Facebook page with your phone. It was immediate and

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painless to update it, and you could do it on the move, anywhere, anytime.

million. So what’s it all about? Why so much food?

And, after that revolutionary decade in the early ’90s, a new society and a different generation had emerged. Now you didn’t need to be accepted by a publisher to write a story or even a book. Now it wasn’t necessary for a bunch of old men a thousand miles away to approve your photos or not. Anyone, regardless of ability or talent (or despite the fact they actually had nothing to say!) could talk to the world. What you wrote, and the photos you took, went around the globe to a potential audience of millions. And that included photos of food – millions of them.

Well, back through the many thousands of years before that pivotal decade of the ’90s, eating and sharing food was a bonding activity that strengthened family and social ties – and the psychic blueprint still seems to linger. Every one of us shares the commonality of food. And showing the world outside what you are enjoying eating is a psychological reach-out. It presumes that there’s going to be (and mostly achieves) a sympathetic response, bringing you closer to friends and family who are not geographically near. That’s the first and most-obvious answer. But there are other reasons and not all of them quite so direct.

It’s been estimated there are now over 300 million food photos on Instagram alone. To put this into perspective, there are 57 million travel photos and 69 million sunsets. It’s only topped by selfies, of which there are currently 350

Look how amazing I am. Look what a ‘bad boy’ I am. Can you believe I ate this! Gross! Look at this mess! Just look at what my parents are making me eat! Social media is the perfect cosmic

clearing house for teenage angst and protest which no longer has to be suffered in alienated solitude: almost half of all habitual social media users are aged between 13 and 24. This falters substantially in their next decade, as the usage of those aged between 25 and 36 drops down to 28%. And people much over 40 didn’t grow up as a part of the ‘texting generation’ anyway, and so deploy social media in a much broader and less-frequent way, usually as a social device (in lieu of emails and phone calls) to keep in touch and share news with wide-spread family and old friends. And so we come to the holiday island of Samui. There are comparatively few teens and 20s on the island. And those that do come here with their family for a holiday are mostly impressed by the same sort of things. Thailand is strange in many ways. The food ranges from the disgusting (from a teen point of view) to the sublime. Street

vendors and food markets full of oddities contrast spectacularly with the exotic Royal Thai Cuisine. For every photo of the icon of Big Buddha, there’s sure to be 50 shots of weird and wonderful food-things to send to friends back home (along with the frenzy of non-stop selfies). It’s the one thing everyone can relate to and share – if you can eat it, you can snap it and send it!

Rob De Wet

The Village, the Walk, and Krua

Strolling in Fisherman’s Village has to include Krua Bophut! It’s a very long time since Fisherman’s Village had any fishermen in it. Now it’s a glittering walk of endless distraction and delight. It’s probably the hottest bit of real estate outside of Chaweng. It’s got everything from baubles to beads and from pubs to fine dining. And when it comes to Thai fine-dining there’s one place not to be missed – it’s almost right at the end of the road so keep on strolling. And when you get to the discreet and very un-showy sign that says Krua Bophut, walk right in. In actual fact it’s a lot easier to find than it used to be; it depends on which direction you’re coming from. But if you come into Fisherman’s Village via the big car park at The Wharf, then it’s just about the first thing you’ll see, beachside, as you exit to the right towards the bright lights of the main strip. I could state the obvious and tell you that it’s got a delightful inside room, an outer terrace and tables right on the sand itself. Or say that the food is simply fabulous and the service is first-rate – you’ll soon find that out for yourself anyway. But I can also tell you a secret that few people know, and this is what puts it streets ahead of all the others. Krua Bophut is owned and managed by one of the nearby 5-star hotels. Very quietly and very discretely, it rotates its staff over and back between this unassuming little restaurant in Fisherman’s Village. This means that – unlike most other places – the English-speaking staff is trained to be aware of the expectations of European (and also Asian) guests. The table service is excellent, and the food is not only top quality, but prepared, cooked and presented in

much the same way as you’d find in a top hotel. Well, a top hotel in everything except the prices, that is. But more about this later!

or tamarind, or even chopped into a stir fry with sweet and sour, with mixed steamed vegetables, chilli and basil; even with pasta, if you wish!

One real delight is the lovely old Thai-style wooden building that forms the main body of the restaurant. It’s one big room with a lofty teak roof. But it’s not until you’ve been shown to your table and are seated that you’ll start to become aware of its charm. The old wind-up phonograph. The pressed-tin toys. Faded posters from the ’30s. Old clocks and collectables. What’s so surprising is the way these all blend so effortlessly in with a cultural style that’s an entire world away. And yet this mix of both worlds somehow creates a timeless ambiance that’s unforgettable.

If that’s not tantalising enough, there are two set menus. Each is a set of six dishes that come under either ‘Menu A’ or ‘Menu B’. Set A is the spicier combination with B being made up of dishes that are more moderate. And this brings us right away to the cost of it all: it’s unbelievably reasonable. Most dishes are in the region around 200 baht or so. And even the six-dish set-menus above will give you change from 800 baht.

The attractive and easy-to-scan menu is neatly sectioned in the traditional way – covering appetisers, soups and salads before stretching out into beef, duck, chicken and seafood dishes. The portions are bigger than usual, and also have steamed rice included and not as an extra, as you’ll usually find elsewhere. There’s also a ‘chilli-coding’ symbol enabling you to easily identify spicy dishes, although the kitchen will readily tune anything to your particular liking on request. Most Thai restaurants will have around 30 items on their menu. But Krua Bophut has well over 100. And this is because they’ve adopted a unique approach. Rather than offering, say, red snapper with sweet and sour sauce, first of all you can choose the way you want the fish cooked. And then there’s just about every combination that you can imagine: BBQ (or whatever you opted for) snapper with turmeric

And that’s not even touching on the excellent selection of wines at Krua Bophut. There’s a great choice of both classic and New World labels on offer, together with a surprising number of really good house wines. I’m told that this is another neat trick that successful hotels have developed: it’s much more realistic to sell a palatable wine by the glass than either the cheap stuff or the high-end labels! So there it is. The next time you go to the village, do the walk and then drop into Krua Bophut – you’ll be more than happy that you did!

Rob De Wet For reservations or further information, telephone 0 7743 0030. www.kruabophut.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 077 956 055 www.siamwininganddining.com 17

Wild about Wagyu? The what, where, when and why. Even the keenest carnivores with the heartiest of appetites may scratch their heads when it comes to really defining Wagyu. It’s beef from a small area somewhere in Japan, right? The best kind? The cattle are fed on beer and get massages? Yes, yes and yes. Well, sort of. Here’s the lowdown on Wagyu, what it is, isn’t and what it might be. First off, misconceptions. Some people believe Wagyu to be a province in Japan where all Wagyu originates. Definitely not true. ‘Wa’ is simply a word in Japanese for ‘Japanese’ while ‘gyu’ means ‘cow’. Japanese cow. So technically it could mean any cattle raised anywhere in Japan. However, in practice it refers to a special breed of cattle. Not just in Japan. It can equally refer to such cattle that have been bred elsewhere in the world. For example, in the mid-70’s, four prime specimens from Japan were exported to the USA, where they began North America’s own mighty Wagyu stock. Wagyu is similarly now found is such far-apart places as Britain and Australia. And what about Kobe beef? Is this synonymous with Wagyu? Not exactly. Kobe beef is comprised of a special, highly-prized strain of Wagyu, which is raised in Kobe’s surrounding areas. But back to Wagyu itself. Many people think that Wagyu is an original Japanese breed. They definitely aren’t. Their origins are part native Asian, part British and part European. The first Wagyu were bred in Japan’s Shikoku region in isolated pockets - it’s very mountainous there, and cattle were slow to migrate to other areas. For a while the herds were crossbred with over half a dozen other strains, but then it was noticed that the herds were showing too many variations. So in the early 1900’s, the herds were closed once again to outside bloodlines. Since that time, the breed has been monitored closely by the Japanese Wagyu Registry which meticulously carefully maintains records on all cattle. Purity is everything. Japan sees Wagyu as a national heritage; the world sees it as its best beef globally. The flavour, tenderness and texture are unparalleled anywhere. Many people therefore consider it to have a lower fat content than most types of beef. The complete opposite is true however: Wagyu is very fatty; in fact it’s more fat than meat. It’s a

particular kind of fat that dissolves at a low melting point, contains all the flavour of the meat and is mono-unsaturated. Wagyu’s also incredibly expensive – expect to pay 8,000 baht for a good standard Japanese pure-bred kilo. However, the top price possible is 23,000 baht per kilo, for the best of the best, again in Japan. At astronomical prices like this, you'll be eating the juiciest steak in the world, and unless you're a millionaire, it’ll definitely be a special treat. Tender as lightly cooked fish, and both savoury and rich, a sliver of Wagyu this pure has aficionados coming back for more. Expect softness like butter, tastes that are out of this world. Wagyu cattle raised in Japan are fed on beer – to raise their appetites in the hot Japanese summer, and keep them feeding on the grain that gives the meat that famed marbled effect. They're also massaged too. The animals are kept indoors in cramped spaces – so the massaging eases their limbs. Critics question why grazing animals are imprisoned indoors, while ecologists are quick to point out the unsustainability of grain-fed cattle. Elsewhere in the world, some animal breeders may be kinder, opting to give their Wagyu three years roaming outside. Cattle are generally slaughtered around this time. Not all Wagyu meat is created alike. As with beef in general, the name on the packet is simply the breed of the bull that fathered the animal that’s now become beef. The father may well have been Wagyu, but not the mother. Non pure-bred Wagyu breeding is easy: take a herd of Angus and Wagyu semen in vials. The offspring are then classed as Wagyu, no matter if a mixed breed animal won’t produce the same kind of meat as one that comes from pure stock. However, your Wagyu, even if the source remains a bit murky, is still likely to be very satisfying in taste. And you won’t have to pay a price tag so hefty that even a millionaire might blink twice. That’s the big advantage. And that’s why Wagyu is appearing everywhere.

Dimitri Waring

Sabienglae restaurants offer traditional fresh seafood and cuisine in an authentic southern Thai style. Come and enjoy our unique dishes, many of which you won’t find elsewhere on the island, in a relaxing atmosphere. An experience to truly complete your holiday.

Sabienglae Restaurant

The Wharf Samui, Fishermans’s Village For reservation please call 077 332 651

18 www.siamwininganddining.com

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

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

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

OďŹ&#x20AC;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

Itâ&#x20AC;&#x2122;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 chefâ&#x20AC;&#x2122;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 Hours 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