May 2013

Romantic Dining

SAMUI

at Chaweng Beach

www.siamwininganddining.com

1st _ 31st MAY 2013

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

May the Good

Times Roll!

An insight into Samui’s foodie scene, with tips on where to dine and make the most of your holiday meals.

So Songkran came and went in April, and we all got a good dousing of (sometimes icy!) water. With May not bringing any major holidays, it’s a good time to just relax a little and make the most of Samui’s great dining options. From food-on-a-stick street food to fancy fare, from local flavours to international cuisine, Samui will surely please the most ardent food critic.

In this issue we look at Krua Bophut, popular

for its picturesque setting and authentic Thai food. For those that appreciate modern architecture, interiors and art, coupled with great food and drinks, a trip to The Library’s Drink Gallery should be on your list of Samui’s must-do places.

In the spirit of enjoying global cuisine, and to acknowledge Samui’s varied expat community, each month we highlight the food from a different nation. This month, the focus is on

South Africa. Ever wondered what a ‘braai’ is?

Well read on and find out about this ‘rainbow nation’s’ cuisine, which incidentally includes the meat of the world’s largest bird – which we’re also running a story on!

Caffeine addicts will enjoy our stories on Boncafe and The Coffee Club. For those that prefer their drink with a kick, read on further about Greek wine.

Remember, life is too short to eat mediocre

food. Luckily, Samui’s great dining options ns are bountiful, and you can read about some of the best right here in Samui Wining and Dining. ng.

SAMUI

Graeme Malley Editor

Head in the San

Angkanang Somwang (Peung) Graphic Designer

Ugrit Komlue (Grit) Photographer

Seksak Kerdkanno (Klauy) Webmaster

Why ostrich shouldn shouldn’tt be so under-rated.

Rob De Wet Feature Writer

Rosanne Turner Feature Writer

Kathy Ross Feature Writer

Peter James Feature Writer

Annie Lee 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. 2013

Distribution at Bangkok Airport courtesy of Bangkok Airways.

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

Please recycle or pass on to a friend.

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nd?

It’s surprising what people used to eat. The rich ones, I mean, not the peasants! The aristocracy of Europe enjoyed a tremendously varied diet when it came to meat, fish and fowl. Of course, today, in a world where many animals are in danger of dying out, our awareness and priorities have changed. Unregulated hunting has all but exterminated wild game in Africa. Ruthless mechanised fishing techniques have destroyed the balance of our oceans. Even so, most Western nations remain surprisingly conservative in their approach to food. Counting on the fingers of one hand ticks off beef, pork, veal maybe, chicken, turkey and . . . well, you tell me! That’s about it, not allowing for seafood.

But there was one bird that never appeared at any of these occasions. By rights it should have, as it’s the biggest bird of all. But it didn’t because it couldn’t – it didn’t exist at the time, at least not in Europe. You would have had to import them from Africa. This was the ostrich, found only on that continent, and it came as a family, along with its cousins, emus, kiwis, rheas and cassowaries. All of these have the distinction of being amongst the very few flightless birds (the only other well-known one being the penguin). And the family’s other singularity is that, unlike nearly all edible fowl, these birds have only red meat; there’s no white breast meat at all.

Only a few hundred years ago there was a huge range of fowl that those privileged few enjoyed.

Chicken was considered a lowly barnyard beast, only suitable for farmers. But peacocks, swans, bustards (now almost extinct in Europe), geese, ducks, pheasants, quail, woodcocks, lapwings, plovers, pigeons, thrushes, larks and another dozen domestic birds were not only on the menu, but also considered delicacies. It was a common practice at banquets to fit three or four birds each inside the other, according to size, before cooking them. No wonder one children’s nursery rhyme has the line ‘four and twenty blackbirds baked in a pie’.

This alone has been the main reason why ostrich meat, although not difficult to find in the shops, hasn’t really caught on. In our current climate of health-awareness and semi-vegetarian diets, ostrich is viewed with suspicion. The dark meat appears to be not so far removed from beef.

There isn’t the comforting illusion of tender, bloodless, fish-like flesh. In the back of our minds there’s the feeling that it’s no doubt tough and chewy. On the one hand, it won’t appeal to the steak and burger fraternity. And on the other, it’s not fresh, light and healthy. In other words, it’s not too pleasant and it’s not so good for you. But this couldn’t be further from the truth!

Ostriches have been hunted in the wild, and farmed, ever since the Stone Age. The Romans prized the birds not only for their flesh, but also for their dramatic tail feathers and their skin, which makes particularly strong leather, ideal for light armour. By the time the 19th century had come around, they were almost hunted to extinction, such was the world demand for their fashionable feathers. But this was a benefit in disguise – it was discovered for the first time that ostriches could exist quite happily in climates ranging from South Africa to Alaska. Thousands of ostrich farms appeared all over the world. And, by the time that their feathers fell out of fashion (at the end of the First World War) the fate of the ostrich was no longer in the balance; just the opposite in fact, and they had become firmly re-established, this time all over the world.

But when it comes to eating ostrich, I think everyone is in for a surprise. If we pretend I hadn’t yet told you what it was, it almost sounds like the perfect food. It’s low in fat and cholesterol, high in protein, iron, and calcium, and it tastes very similar indeed to beef.

Amazingly enough, ostrich has actually 66% less fat than beef, half the fat of chicken and fewer calories than beef, chicken, turkey, pork or lamb.

Remarkable! Although ostrich meat is not strongly-flavoured, it has a comparable richness of taste to red meat. But probably one of the

most commercially-appealing aspects is that the meat doesn’t shrink when you cook it, making it ideal for burgers and steaks. And, on top of all this, as an added bonus, ostrich meat naturally repels the harmful bacteria responsible for those memorable summer barbeque-induced food poisoning cases. This really is a better and healthier alternative to beef steak. All it needs it a good solid push from the Intergalactic Ostrich Marketing Board and we all might find our eating habits changing overnight!

You’ll find ostrich popping up all over the place on Samui, but you need to know where to look.

It’s impossible for us to know every item in all of the hundreds of fine restaurants that are spread all over the island. But if you’ve now been fired up and are set on an ostrich hunt, then we’ve done our job. Many people remain blinkered when it comes to the food that they like. But there’s no reason at all why you have to keep your head in the sand – not now you know the facts about eating ostrich!

Rob De Wet

Romantic views, soothing sounds and classic Italian fare with a modern approach combine to please the most discerning diner.

Olivio - a must for visitors and locals alike.

Olivio ~ beachfront at Baan Haad Ngam Boutique Resort Chaweng Beach.

Free round trip transfer from Chaweng, Bophut and Choeng Mon. For reservation please call 0 7723 1500 www.siamwininganddining.com

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SA SAMUI DINING GUIDE D RE RECOMMENDED RRESTAURANTS E

Samui Dining Guide is a compilation of reviews of the island's most highly-recommended fine-dining restaurants, and is available free-of-charge at all the finest hotels, restaurants and spas. It can also be found at Bangkok Airways' departure lounge in Bangkok Airport.

9Gems G Asian Fusion Cuisine Absolutely stunning hilltop restaurant that’s one of Samui’s top few. Unbeatable views across Chaweng Bay paired with world-class fusion cuisine in the island’s most stylish contemporary setting.

Going Native

Joining the locals at Starry Seafood.

9Gems is open from 4:00 pm until 12:00 am Tue-Thurs and 4:00 pm until 2:00 am Fri-Sun (kitchen closes 11:00 pm) Mondays closed.

For reservations and further information, telephone 0 7725 6125.

Chaweng

Ad Hoc Beach Café Italian & Mediterranean Cuisine A charming beach restaurant set on expansive decking with panoramic views, serving quality cuisine. It’s a great stopping off spot for lunch, too.

For reservations and further information, telephone 0 7742 5380.

Bophut, between Fisherman’s Village and Big Buddha

Eating out with others is half the fun of enjoying Thai food. Instead of choosing one plate with fish, vegetables and carbohydrates as Westerners are wont to do, here the style is to order an array of dishes - the more the merrier - and share. You get to enjoy a variety of tastes and textures, which together combine to create a satisfying concert of flavours.

There are a number of spots on Samui where the ring-road hugs the beach, and the land is just wide enough to accommodate a string of seafood restaurants that light up neon signs at dusk to beckon passing trade. The ambience is usually casual, and there are enough small establishments in a row to ensure that if your favourite is hosting a big party, you won’t miss out.

Amala Restaurant Vegetarian Cuisine In an exceptional location at the western end of Big Buddha Beach, Amala Restaurant serves vegetarian cuisine ‘fine-dining’ style. If you‘ve never gone ‘meat-less’ before, this is the place to start a whole new culinary adventure.

The restaurant is open from 7:00 am, with the kitchen closing at 9:45 pm.

For reservations and further information, telephone 0 7724 6362.

Bangrak

4 www.siamwininganddining.com

But which eatery to pick? Reassuring signs are always the presence of other diners, especially if there are Thais enjoying a night out. The setting may be relaxed and uncontrived, but Thais are fussy and sophisticated food cognoscenti who vote with their forks. An extensive menu in a simple plastic file folder, basic seating, and an array of tanks containing the live catch of the day are also good indicators.

Starry Seafood, about two kilometres north of Nathon, in the northwest corner of Samui called Ban Makhaam, fits the bill. If you are coming from the north, head south past the Four Seasons, and once the hill levels out, you will pass a road on the left marking Angthong Soi 11.

You will see the signboard for the restaurant on the seaside 100 metres further on.

Open daily from 11:00 am to 9:00 pm, you could stop in at any time for lunch or a snack, and watch the kite surfers when the wind is up. Our arrival is marked by sunset highlighting the marine park. Later the lights of fishing boats pearl the sea, strung out along the horizon as crabs scuttle along the shoreline below our table.

The restaurant has five tables outside under the trees, and another five under a simple roof.

Alongside are the tanks of fish bought from neighbouring Phaluai Island, and now potentially our dinner.

Inspired by the proximity of the fishing lights we start with ‘Pla Muek Yang’. This charcoal grilled squid is delicious with the seafood dipping sauce.

Here lime, garlic, sugar, fish sauce and chilli are perfectly combined to make a triumvirate of salty, sweet and sour - each flavour still a strong force, but together ruling supreme.

Unfortunately, the restaurant had been busy all day, and was out of crab. Normally there are two kinds served in a variety of ways, including my favourite in yellow curry. Instead we choose two ‘yams’ or Thai salads - one advertised as charcoal grilled eggplant with shrimp, and the second a lemongrass with fresh shrimp.

The eggplant turns out to be dry-fried, not charcoal grilled, but is a zesty and delicious surprise, imparting a fresh contrast to the tantalizing lemongrass ‘yam’, which is served with powerfully flavoured dried and deep-fried squid.

Both are served with delicious morsels of fresh

shrimp, soaking up the salad juices.

In addition we delighted in the ‘Gung Op Woonsen’ - tiger prawns in a blanket of glass noodles, redolent with garlic, coriander root and black pepper. Unusually for Thai food, this dish is baked in a cast-iron pot. Gung Op Woonsen is one of those dishes that are normally prepared with bacon. It’s worth noting that if you don’t eat pork, you may want to let your server know before you order certain Thai foods as most can be prepared without.

Starry’s selection of fish is sourced fresh, except for the snapper which is sea-farmed. In short, you can’t go wrong with a tender pomfret steamed in lime and chilli, to your taste. But there’s no need to limit yourself: depending on the fish (and Starry also offers grouper, giant sea perch, mackerel, red snapper, threadfin, rocket fish, trevally and mullet) there are many options of preparation. Whether fried, steamed, or grilled most fish can be prepared with Chinese plum sauce, in lemon and chilli, sweet and sour, with soya sauce, with three flavour sauce, salt-roasted, in coconut milk, in yellow curry, fried with spring onion or Thai herbs (Pad Ja), or deep fried with garlic. Instead of being overwhelmed when making an order, you can trust the server to guide you to make the best choice according to the type of fish.

There are also noodles, grilled pork, beef or seafood served Korean style, crabs, mantis shrimp, lobster, oyster, sea snails (we didn’t enquire!), duck, chicken, and of course

vegetables. There are even burgers and sandwiches with French fries, which could placate a child perhaps not used to Thai food, but could constitute a dining sin for an adult when there are exotic dishes like fried sea cucumbers in curry paste on offer.

We challenged the owner about serving shark’s fin, but were reassured that these were locally sourced shark that were not butchered just for the fins, but that the entire fish was eaten. Opting to be kinder, we ordered vegetables (pak liang) with egg, and the fresh delicious local greens stir fried were a delicious final note to balance our meal.

As in most Thai restaurants, the sweet course is an anti-climax for dessert lovers, but Starry had a fridge of commercial ice creams and we managed a little chocolate high to top up our waning sugar levels.

It was late and the lights of the boats and the starry sky seemed brighter than before, and the gentle lap of the sea on the soft beach beyond the coconut trees sang a song of bedtime and sabaai relaxation, satisfaction and comfort...

Annie Lee

SAMUI DINING GUIDE E RECOMMENDED RESTAURANTS

Au Café des Arts French, International & Thai Cuisine Chaweng’s finest beachside French restaurant.

Relaxed atmosphere capturing a tropical bistro feel, amidst some beautiful pieces of art.

splayy Display

The restaurant is open from 6:00 am until late (kitchen closes at 10:30 pm).

For reservations and further information, telephone 0 7723 1169.

Chaweng Beach (North)

Beach Republic Mediterranean Cuisine Samui’s premier ocean club. The weekly Sunday Sessions BBQ and Brunch is an island institution.

The restaurant is open from 7:00 am for breakfast; 11:30 am for lunch; and from 6:00 pm for dinner (last orders at 10:30 pm).

For reservations, free transfer service (for lunch, dinner or spa) and further information, telephone 0 7745 8100.

Lamai (off ring-road)

Prepare p to o be wowed at Drink k Gallery.

Gallery.

A flash of red catches the eye as you walk down Chaweng Beach Road. Through tall panes of glass dark, steel beams of a contemporary set in the dark structure, an oversized painting of an Asian girl with piercing eyes and cherry-red lips draws you to look closer. And most do look closer, as the interior of Drink Gallery is quirky and inviting.

Drink Gallery describes itself as ‘Eclectic by nature, artistic by character and thoroughly unique in style’. Now while most of us have learnt to take advertising blurbs with a pinch of salt, in this case, their self-portrayal rings true. On entering through the glass door, you’re greeted with a cool welcome – from the air-conditioning that is. The welcome from the staff on the other hand, is most warm, as is the atmosphere, which is so often lacking in modern structures. Although the walls are exposed concrete, floors are screed and the frontage is floor to ceiling glass, the look is softened by way of cut-glass chandeliers, an interesting collection of furniture and the commissioned focal art piece above the bar.

With a name like Drink Gallery, owner, Kasemtham Sornsong, and concept designer, Tirawan Songsawat, boldly put the venue’s drinks on display. Wishy-washy drinks and half-hearted concoctions won’t make the cut here. Which is why mixologist Dhasan Prabhananda has created Drink Gallery’s extensive list of cocktails. He regularly visits from Bangkok to tweak, refine and reinvent the drinks menu. With a smidgen of this, a pinch of that, a dash of a secret ingredient and twist of lime, he comes up with delicious

combinations meant to please both the palate and the eye. As well as old favourites, the menu try, so there’s presents 20 signature cocktails to try always the excuse of ‘just one more for the road’.

And if there are several in your party, why not share ‘The Master’ – Drink Gallery’s refined version of the bucket drink. The Master comes in two variants, namely Scarlet Note, their take on sangria, and the Jar Head, comprising Stoli vodka, mint, lime, Granny Smith apples and New Zealand kiwi fruit served either in a mason jar or as a supersized Master version. Designated drivers can try the ‘mocktail’ Spotted Canary - fresh passion fruit, ripe mango, vanilla, bananas and yoghurt.

But Drink Gallery is not only about drinking; there’s an interesting choice of light but homely dishes too. Designed and prepared by Chef Prasert Champun, the menu is a reflection of the owners’ West-meets-East approach, taking on the best aspects of both cultures and styles of cooking.

There’s a great selection of salads packed full of ingredients and served with homemade dressings, such as the avocado cob salad. A signature appetizer is the Samui Rangoon – little puffs with a crabmeat and cream cheese stuffing and a sour lemongrass dipping sauce.

Of course, when you’re in Thailand it makes sense to get in as much of the tasty local food as possible, and Drink Gallery have added their eclectic flare to the classics. Recently, nine Thai dishes have been added to the otherwise mainly Western menu. Vegetarians should try the deep-fried oyster mushrooms and sweet potatoes.

Green curry lovers will enjoy enjo oy this version, version with heart. And for king mackerel and young coconut c something more traditional, traditional there’s tom yum goong or tom kha gai. Drink Gallery’s massaman is made with lamb and new potatoes, and for pork lovers, the mixed mushrooms with stewed pork will please. Classic chicken with cashew nuts takes a different twist, and is served as a piece of crispy chicken, with stir-fried mixed vegetables.

state-of-the-art coffee machine is more fitting. And if you pass by on a Wednesday, Friday or Saturday evening, be sure to pop in and listen to the vibes played by the DJ. But with a focus on socialising at Drink Gallery, music is never so loud that you can’t still have a chat to your friends. For those that prefer an open-air feel, there are a few tables on the deck area overlooking the street, and service wraps up at 1:00 am.

As part of The Library resort, Drink Galley follows in its design footsteps, with an interior inspired by art. Furniture is not merely functional, but is visually appealing too. An oversized white dresser fills one wall, and individual armchairs are angled to take full advantage of the street view, perfect for people-watching. Larger groups can occupy the 14-seater teak table in the centre of room. But as Marketing Manager, Francis Gan, explains, “Just because you’re in a large group, doesn’t mean you should lose your individuality, so each chair at the table is different,” which is rather a quirky touch.

If you appreciate whimsical design and are after a sophisticated spot to gather over an interesting cocktail and hearty food, then head down Chaweng Beach Road to Drink Gallery, the venue that doesn’t need to be flashy to be trendy.

A stainless steel wine fridge displays some of the 280 wines on offer, and a wine-by-the-glass dispenser not only looks attractive displayed on the bar, but allows for a greater selection of wine sold by the glass. So you’re not limited to boring ‘happy box’ wine, and you don’t have to share a bottle if some in your party prefer a different tipple.

With Drink Gallery opening at 11:00 am for brunch (there’s a delicious selection of dishes to choose from) it may be a little early to tap from the wine dispenser, so perhaps a brew from the

Captain Kirk Thai, Seafood & Intl. Cuisine First floor restaurant in a central location. Huge portions and reasonable prices make it a very popular choice.

The restaurant is open from 5:00 pm until late.

For further information, telephone 0 812 705 376.

Chaweng Beach Road

Rosanne Turner For more information or to make a reservation, telephone 0 7742 2767. www.thelibrary.co.th

Chom Dao Thai-Seafood and Fusion Cuisine Lovely village-style, beachside restaurant serving some of the finest Thai-seafood and fusion cuisine on Samui. Live entertainment most nights.

Chom Dao is open for dinner from 6:30 pm till late (kitchen closes at 10:30 pm).

For reservations and further information, telephone 0 7724 5795.

Bophut Beach

www.siamwininganddining.com

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Marilyn Monroe

SA SAMUI DINING GUIDE D RE RECOMMENDED RRESTAURANTS E

Happy Birthday

Adele

Coco Rock

Jamie Oliver

Thai & International Cuisine Exceptionally lovely restaurant just north of Chaweng that’s part of the stunning Coral Bay Resort. Superb food in a location you’ll never forget.

The restaurant is open from 11:00 am till late (kitchen closes at 11:00 pm).

For reservations and further information, telephone 0 7723 4555.

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Chaweng Beach (North)

Dining on the Rocks Modern Interpretive Cuisine The ultimate Samui dining experience!

Breathtaking 270 degree seaview location, absolutely amazing cuisine. Truly memorable!

Dining on the Rocks is open from 6:00 pm and closes when the last guest leaves.

For reservations (recommended) and further information Telephone: 0 7724 5678.

Samrong Bay, North-east Coast

Here are some events that have made it into May foodie history.

Dr Frogs Italian & Traditional Thai Cuisine This award-winning restaurant sits on the cliff overlooking Chaweng Bay. And its dedication to excellence makes it a firm favourite with the locals.

The restaurant is open from 11:00 am to 2:00 am (kitchen closes at 11:00 pm).

For reservations and further details, telephone 0 7744 8505.

Ring-road, Chaweng Noi

1st – We start the month with a local event. On this day, in 2005, a 2.75m, 290kg freshwater catfish was caught by fishermen in Northern Thailand on the Mekong River. According to many, this is the largest freshwater fish ever caught.

2nd – On this day, in 1885, Good Housekeeping magazine began publication. Founded by Clark Bryan, the magazine was purchased by Hearst publishing in 1911, and is still published today.

3rd – And in 1947, on this day, Sylvester tried to have Tweety Bird for lunch for the first time in a Warner Brothers cartoon.

10th – On this day, in 1850, Sir Thomas Johnston Lipton, of Lipton Tea fame, was born.

John F. Kennedy at Madison Square Garden. Bet no-one was looking at the birthday cake.

karaoke song you could choose, so be careful if you're not up to being in the limelight.

11th – Not quite a foodie fact, but local and relevant nonetheless: on this day in 1949, Siam changed its name to Thailand.

20th – This day, in 1875, marks a date that women all over the world despair – The International Bureau of Weights and Measures was created, meaning that the results of the dreaded bathroom scale were now standardised.

27th – Jamie Oliver, better known as 'The Naked Chef', was born on this day, in 1975. He's played a substantial role in changing British cooking and how it's perceived. He's also led the revolution to introduce healthier school lunches around the world.

12th – On this day in 1935, AA – Alcoholics Anonymous, not the Automobile Association – was founded.

13th – The Red Hot Chili Peppers play on the Simpsons TV show on this day, in 1993. th

4th – On this day, in 1942, war-time food rationing began in the USA. Judging by the current obesity problem, there's no doubt it has been lifted.

5th – This is 'National Chocolate Custard Day' in the USA.

Drink Gallery International Cuisine Spacious and stylish restaurant/bar serving top-notch innovative cuisine and super cocktails/drinks which is located in the perfect spot for people-watching along the busy Chaweng Beach Road.

Drink Gallery is open from 11:00 am until 1:00 am (kitchen closes at 12:15 am), with the brunch menu being available from 11:00 am – 5:00 pm.

For reservations and further information, telephone 0 7742 2299.

CAFE BAR RESTAURANT

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

Chaweng Beach Road

6 www.siamwininganddining.com

6th – On this day, in 1898, Daniel Gerber of baby food fame was born. Many a busy mum is grateful for his ready-made baby food range. th

7 – The world record swordfish was caught in Chile on this day, in 1953, weighing in at a whopping 536kg!

8th – On this day, in 1886, Coca Cola was first sold to the public at Jacob's Pharmacy in Atlanta, Georgia. Rather fittingly, this day marks 'Have a Coke Day' in the USA. 9th – In 1845, on this day, Swedish scientist and inventor, Carl Gustaf Patrik de Laval was born.

Among his inventions were the centrifugal cream separator and a vacuum milking machine.

14 – In 2008, on this day, Chicago City Council repealed its ban on the sale of foie gras. It also marks 'National Dance like a Chicken Day' in the USA. – bet the geese aren't dancing, now that foie gras is back on the menu! th

15 – The famous Paris cooking school, L'Ecole de Cordon Bleu, opened a branch in Tokyo, Japan on this day, in 1991. th

16 – Sir Frederick Gowland Hopkins died on this day, in 1947. He discovered vitamins – a breakthrough in nutritional studies.

17th – This is the 'Feast of St Pascal Baylon Day', patron of cooks. Does that mean we should cook, or eat out in support of other cooks?

21st – Today is 'National Waitstaff Day' in the USA. So be kind to your waiters and bartenders today, and give a big tip.

22nd – On this day, in 1931, canned rattlesnake went on sale. Packed by George End of Arcadia, Florida, 'surprisingly' it proved not to be as popular as that old canned meat favourite, Spam.

23rd – In 1960, on this day, Georges Claude died.

He was the French engineer who invented the neon light, which light up bars and eateries worldwide.

24th – This is 'National Escargot Day' in the USA. For the linguistically challenged out there, escargots are edible snails, usually served smothered in garlic butter. Love them or hate them, seems they are here to stay on any French-inspired menu.

18th – On this day, in 2001, Hong Kong ordered more than a million chickens and other poultry killed to curb the spread of another bird flu epidemic. Again, some chickens that would not be doing the 'chicken dance' in celebration.

25th – In 2007, on this day, Coca Cola broke their own world record by creating a 3,000 gallon (11356.24 litres), 15-foot (4.572m) high ice cream float with Vanilla Coke and ice-cream. The float was certified as drinkable by health inspectors, but it was disposed of by a garbage company.

19th – In 1962, on this day, Marilyn Monroe sang 'Happy Birthday' at a party in honour of President

26th – On this day, in 1971, Don Maclean recorded 'American Pie' – probably the longest

28th – After 22 years of controversial restoration, Leonardo de Vinci's masterpiece 'The Last Supper' was returned to public display on this day, in 1999.

29th – On this day, in 1919, Charles Strite of Stillwater, Minnesota applied for a patent of that handy kitchen gadget, the pop-up toaster.

30th – There are only 209 days left to Christmas, so start soaking the cherries in brandy for the fruit-cake, and avoid the crowds by starting your gift shopping early. It's a little early to buy the roast though.

31st – We end the month with some trivial info on a much-known and loved brand. On this day, in 1892, the 'Lea & Perrins' label was trademarked.

Rosanne Turner

GOOD FOOD GREAT SERVICE EXCELLENT COFFEE Open from 8am for great value All Day Breakfast, Pastas, Gourmet Sandwiches, Salads, Grills, Thai favourites, and of course delicious cakes and excellent coffee. :: No service charge :: Free Wi Fi with any purchase

The Coffee Club Koh Samui

Chaweng Beach Road, (near Burger King) Bophut

THAILAND TOURISM STANDARD 2012 - 2014 RESORT STANDARD

@thecoffeeclubth

The Coffee Club Thailand

Take your culinary skills to new heights,Take the flavors back Home!

For private Thai Cooking lessons, please call 077 447 275 Facebook/samuiburi E-mail: info@samuiburi.com www.samuiburi.com

Ahoy Matey!

All aboard for Hansar Samui’s Decadent Sunset Cruise.

Hansar Samui is one of the island’s more-recent additions to its list of 5-star resorts. Located at the far western end of the well-known Fisherman’s Village, in Bophut, its uncluttered exterior reveals sumptuously-appointed rooms, two laid-back fine-dining restaurants, a quality spa and a state-of-the-art fitness centre.

A fairly recent addition to their offerings is the exclusive ‘Decadent Sunset Cruise’. Departing directly from the beach in front of the hotel, you will set sail for four hours of cruising on a stunning 30 foot yacht, around Koh Pha-Ngan and back again into the setting sun.

The excursion begins at 3:00 pm, when you’ll be greeted in the lobby with an iced drink and cold towels and then guided towards the rubber dinghy that’s beached at the fringe of the resort – there’s no need to get even get your feet wet.

And, as you clamber aboard, you’ll again be welcomed with more cold towels, Hansar's own LUXSA Spa brand sun lotions and misting sprays, and refreshments in the form of a glass of sparkling, chilled champagne.

Whilst on board, there are butlers constantly on hand to serve the champagne and free-flow cocktails. And to go with this there’s a range of imported oysters from France, Canada and the USA, prepared specially by H Bistro Executive Chef, Stephen Dion. Cocktails include the Hansar Margarita, Hansar Mai Tai, Hansar Mojito and Hansar Caipirinha. A selection of house wine and beer is also available.

tightly-scripted and there’s actually a lot of room for variations on the theme. You can opt for cold cuts of meat instead of oysters. Or go for the indulgence of the ‘Seafood Melody’: lobsters, scallops, king crab and tiger prawns. Liqueurs, wine or beer? Just ask and it shall be provided.

The only things that are cast in stone are the departure days and times: the cruise begins at 3:00 pm, and ventures forth every Thursday, Friday and Saturday. And if you want a special romantic cruise for two, then this can also be arranged, given 24 hours’ notice.

SAMUI DINING GUIDE E RECOMMENDED RESTAURANTS

The price varies depending on the number of passengers, and if you decide on food or drinks that aren’t included as standard. Please contact the resort for full details.

And with the boat returning at 7:00 pm, it’s perfect timing to head to H Bistro for dinner and enjoy more of Chef Stephen’s gourmet creations!

Rob de Wet For reservations or further information, telephone 0 7724 5511. www.hansarsamui.com

Bring your binoculars. And a camera, too. You’ll be seeing panoramas that are memorable – as if Samui and Koh Pha-Ngan have swapped places. And as the afternoon comes to an end the lowering light at this time of day bathes everything in a golden glow that’s the stuff of which postcards are made.

You’ll cruise towards the town of Tong Sala and then along the west coast of Koh Pha-Ngan, skirting the island’s most-westerly tip and past the popular area of Haad Yao Bay. Watch the sea around you, too. There’s a good chance that you’ll see a huge bill fish or sail fish burst out of the water, not so far away.

And then the poles seem to reverse again as you drift back towards Samui. By this time the sun has started to sink and the lights are beginning to wink-on along the coastline. This is the time for photos – if you can let go of that cocktail for a moment! And, finally, you’ll come back to where you started, but this time with all the blaze of Hansar and Fisherman’s Village shimmering out, reflected across the water to greet you, as the sky dulls to purple in the fading light.

Being exclusive doesn’t mean that this trip is

Eat Sense Seafood, Thai & Intl. Cuisine Magnificent, spacious beachside restaurant in central Chaweng. Great attention has been taken in its design, and the food’s terrific too.

For reservations and further information, telephone 0 7741 4242.

Chaweng Beach

H Bistro French/Mediterranean & Thai Cuisine This stunning restaurant is part of the new Hansar Samui resort in Bophut, which opened its doors in July 2010 and has been attracting the island’s gastronomes ever since.

The restaurant is open from 6:30 - 10:30 am for breakfast, from 11:00 am – 3:00 pm for lunch, and from 6:00 – 10:30 pm (kitchen) for dinner.

For reservations and further information, telephone 0 7724 5511.

Bophut Beach

Kantara K Thai & International Cuisine Beautiful teakwood beachside restaurant offering a wide variety of Thai and International dishes inside, on the expansive outside terrace and even on the beach itself.

The restaurant is open from 7:00 am and the dinner menu is available from 6:00 pm (kitchen closes at 10:30 pm).

For further details and reservations, please telephone 0 7742 2037-40, ext. 625.

Chaweng Beach (North)

Jahn Contemporary Thai Cuisine Sophisticated and stylish restaurant high up on a cliffside offering terrific panoramic views across the sea to the neighbouring islands and beyond.

An innovative contemporary interpretation of traditional Thai dishes has been created here by two chefs with Michelin star-studded backgrounds.

Jahn is open from 6:00 pm with last orders at 10:00 pm.

For reservations and further information, telephone 0 7791 5888.

Baan Taling Ngam

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

www.siamwininganddining.com

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SA SAMUI DINING GUIDE D DE RE RECOMMENDED RRESTAURANTS E

Terrible food and service.

Not recommended!

Bland and uninspiring

- avoid!!

La Taverna Italian Cuisine

Probably the best food I have ever tasted.

It’s in the heart of Chaweng’s vibrant nightlife scene and is one of Samui’s few traditional Italian lian restaurants, but surely the best!

The restaurant is open from midday till the last guest leaves.

For further details and reservations, please telephone 0 7741 3006.

Off Chaweng Beach Road

Le Jaroen Provence/Tuscany Cuisine To visit this chic restaurant at The Scent Hotel el is to fall in love. Outrageously tasty food in ann exquisite Oriental colonial setting.

The restaurant is open for lunch from 11:30 am m– 3:00 pm, and for dinner from 6:00 pm till late (kitchen closes at 10:00 pm).

For further details and reservations, please telephone 0 7796 2198.

Bangrak

Highly recommended, attentive staff and

Neatly Tripped TripAdvisor is like consulting the Oracle. Or is it?

Tr

great presentation.

Namu N Japanese Cuisine Samui’s leading Japanese restaurant has a breathtaking beachfront location where Executive Chef Robert Conte personally prepares an exciting menu of ‘Asia’s tomorrow row – today’.

Namu is open from 6:30 pm with last orders at 10:30 pm.

For reservations and further information, telephone 0 7742 7524.

Maenam Beach

Noorii IIndia N di Indian Cuisine Every conceivable Indian dish is on offer here – and they are all delicious! Conveniently located in Central Chaweng.

The restaurant is open from 11:00 am – 11:30 pm.

For further information, reservations, and take-away orders (free delivery in Chaweng area), telephone 0 7741 3315.

Chaweng Beach Road

How many of you can remember what things were like in the year 2000? Okay – so anyone inclined to read this has already got their hand up. Next question: tell me what you were using a computer for at this time. Answer: work-related projects, word-processing and business emails. This was when the vast majority of European people didn’t even have personal email addresses. Phones were for phone calls. Android, YouTube, Facebook and texting hadn’t been invented. Most adults had to be shown what computers could do by their kids.

Something called ‘Google’ was just getting going.

Since then it’s fair to say that Google has changed the world. It was just an idea in 1998. Two years later they had catalogued 60 million different web pages. And just a few years after that ‘to Google’ had become a verb, the same as saying ‘to find out about’. But, together with this breathtaking ease of being able to check on just about anything, anywhere, anytime, there was also a sticky downside.

Linked in with all of this was the easy access to the world by anyone able to press a button, to use a template, then later a ‘blog’, and so make personal (and often illiterate and uniformed, sometimes hateful) statements – which Google would mechanically end up indexing and listing.

At the same sam time eBay was evolving from a small marketplace into a online market multinational conglomerate. between There’s a parallel par TripAdvisor, as eBay and Tr see. But the point you will see just a few years, is that, in ju everyone was using the internet in a dozen cell-phone now different ways daily, and every cell making it 100% came with all of this built in, makin accessible to all.

The mid-2000s evolved into the era of what’s known as ‘user generated content’. Before this time a website was solely composed of what you personally took the time and trouble to put on it.

But the ‘blog’ opened new doors. Here was a way of making a website that grew because of what your visitors added to it. ‘Wikipedia’ is the prime example of this: a gigantic online ‘encyclopaedia’ composed entirely of readers’ contributions. And it was on the back of all this that TripAdvisor emerged.

It was welcomed with open arms – and quite rightly so. It began, in the usual small way, founded in 2000 as a way of gathering travel information, posting reviews and opinions of travel and restaurant-related content, and engaging in interactive travel forums. In other words it was a travel and food ‘blog’; but one huge step up from the previous icon of ‘Lonely Planet’, which was a book the same size as a lunchbox, and became instantly out-of-date as soon as it was printed.

TripAdvisor encouraged YOUR input – and you

The Bistro Samui beach restaurant is located on Chaweng Noi Beach, one of Koh Samui’s most beautiful beaches.

The restaurant combines breathtaking scenery with great gre Thai Cuisine and BBQ delicacies. cacies.

Buco Restaurant & Bar Restaur The T Sarann

Impiana Samui Resort & Spa

Samui Ring Road

Bistro Samui Restaurant: Chaweng Noi Tel: +66 77 448 569-71 E-mail: info@lemurraya.com 8 www.siamwininganddining.com

got your few minutes of fame by seeing your contribution spread across the world. If you went to a hotel, resort, guesthouse or restaurant, you added a few lines about your experience. To begin with – and for a long time – it was like reality TV: raw, unedited, usually honest, occasionally inarticulate or bad-tempered or in teen text-speak; but always a good general guide as to what people had experienced. It was ingeniously self-perpetuating – as it became better-known, more people consulted it about the places they were planning to visit. And they were thus compelled to further fuel the fire by adding their own comments or ‘reviews’.

TripAdvisor still remains an excellent way to check on a hotel or restaurant. One good aspect of this is that the management of any business has the chance of replying to your input. You say it was great, they say thank you. You have complaints, they do their best to explain things.

So the first thing is that if there are no management replies you, as a potential customer, get worried. On the other hand, if the management is obviously spending four hours a day trying to explain the reasons for all the complaints, then you not only have to wonder why managers here have nothing else to do all day, but you shy away from why they’re having to make so many excuses in the first place.

The people at TripAdvisor are aware of all of this.

They understand that just one disgruntled employee can destroy a restaurant’s credibility.

They also realise that a determined chef can keep writing glowing reviews under different identities.

They know it’s now impossible to personally respond to all the thousands of questions that

come in each day. But they all end up saying the same thing as back when it was moderated by just two people in its infancy – we can’t possibly discern what’s true about everything and so you just have to read between the lines.

Everyone has their own standards and their own ideas about what’s acceptable and what’s not. It’s not so hard to spot a review from a preppy SOCAL (probably travelling on his daddy’s plastic) who posts complaints about waiters being far too slow, or that there was ‘some idiot who couldn’t understand English’. But when it comes to restaurants on Samui – or anywhere else for that matter – read all the varied reviews and absorb them. It’s not too tricky to gain a picture.

TripAdvisor has its failings. But just try to make a list of the good things about your lover, and then the bad things. I bet the bad ones out-number the good. But the sheer density of the good things outweigh all those petty niggles. And just about every restaurant on Samui is totally loaded with TripAdvisor good things; just take a look around.

It’s the negative comments you have to hunt for!

Rob De Wet

Demand and Supply

SAMUI DINING GUIDE E RECOMMENDED RESTAURANTS

Ocean 11 O Mediterranean & Thai Cuisine Perhaps Samui’s most acclaimed restaurant in the foreign media, Ocean 11 has an idyllic beachfront location and serves fabulous food in comfortable but classy surroundings. A favourite for residents and visiting celebrities.

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

Bangrak ngrak

Ochos chos Modern Mediterranean Cuisine With a truly innovative range of modern tapas available in a atmospheric romantic setting, Ochos is raising the bar yet again for Samui’s fine dining restaurants.

Ochos is open from 7:00 pm – 10:30 pm (kitchen).

For reservations (recommended) and further information, telephone 0 7791 4700.

Off the Chaweng to Choeng Mon road

The price of wine can be astronomical in Thailand, but buying it direct from Black Forest brings the costs right down.

Orgasmic O i B

By Ch Cheff Wally W ll International, Seafood & Thai Cuisine

It’s a conversation people have sooner rather than later when they’re here. And that’s the price of wine on the island. Going to a nice restaurant for a good meal is easily affordable in Thailand especially when compared to back home. But after the first eye-watering wine bill, many people decide to have the rest of their meals here accompanied by a couple of beers or a cocktail instead of automatically reaching for the wine list.

decided to import it himself. Once he was established, he approached some of the biggest brand names in the business, expanding to include spirits and beer as well as wine. From the start, all these drinks have been sold according to the Black Forest philosophy – getting the best quality first and foremost, then bringing it down to the most reasonable price. But this in itself can be a bit of a challenge, as Matthias explains.

And you might think that it would be cheaper to drink wine in your hotel room or at home (if you live here). Have a couple of friends over, fire-up the barbecue, pick up a couple of bottles of wine at the supermarket. But, alas, no. A bottle of no-frills wine at the local 7-Eleven here still costs almost 1,000 baht. That’s a lot of money for a basic bottle of plonk. Again, after doing this once or twice, many people opt for the beer instead.

“All wine is expensive here because of the huge import tax,” he says. “Imported wines will have another 400 per cent or so put on top of the original purchase price. That’s a lot of money to pay, even before we add in the costs of the business and warehousing. So wine can be hard to buy and sell here.”

So it might seem that selling wine here is doomed to failure from the start. And Matthias Gerbert, the Samui Manager of the wine import company, Black Forest Distribution, acknowledges that it can be difficult. But both he and Black Forest know their demand base inside out, and if a business wants to buy wine anywhere on Samui, then the Black Forest warehouse in Lamai, near the Post Office, is the best place to start.

Black Forest was founded in 1994 in Phuket by German expat, Hans-Peter Blumer, who got tired of trying to find decent wine in the area and

Wine is seen as a luxury in Thailand, with almost all of it being imported. There are some vineyards in the northern regions, but most of what they produce is exported to other countries as wine isn’t a fully integrated part of the culture here just yet. Which means it can be a bit of a shock to tourists who are used to having a glass or two of wine with dinner, to find out that even a standard wine can cost more than the food.

“People are charged a lot for wine here, especially if they don't know where to look for the best prices,” Matthias says. “Hotels and restaurants need to realise that many people go out at night for a meal and even if they’re

ordering pizza or pasta, they’ll probably want a glass of wine with it, or a bottle to share. They can opt for the house wine, which should be reasonably priced. But sometimes there’s such a high mark-up by the restaurant that it just prices customers out.”

“Most restaurants will mark up a bottle of wine by about 120 per cent, which is to be expected. But I ordered a bottle recently in an upmarket restaurant and I knew it would have been purchased by them for a certain price, yet when I got the bill it was ten times higher. Marking up the price to that extent just puts people off buying wine and makes it even harder to buy and sell it here.”

“Although tourists are still coming to the island during the worldwide economic recession, there’s been a shift in the last couple of years in how they spend their money once they’re here,” Matthias adds, “Which also contributes to the difficulties of selling wine here.”

“Tourists will still come here and they’ll look for a nice place to stay,” he says. “Most of them don’t mind how much they pay for their room and are happy to pay a bit more to stay somewhere nice.

The top end of the market – the 5-star hotels and restaurants – hasn’t been affected as much, as there’ll always be some people for whom money is no problem. But for the 3- and 4-star places, whilst they’re still selling rooms, their food and

beverage takings are down. People are still feeling the effects of the economic crisis and they’re more careful about how they spend their money once they’re here. And that affects wine sales.”

Yet much of the wine Black Forest sells is around 500 baht a bottle, Matthias says. So despite what some restaurant wine lists would indicate, wine really can be more affordable here than you’d think. It can be ordered directly from Black Forest whether you want a case or just a bottle and, with the rise of the wedding industry on Samui, it’s becoming more and more common for couples to contact Black Forest directly to order their wine for the reception. Matthias is more than happy to meet anyone wanting some Black Forest wines, beers or spirits – even for small orders.

So we’ve established that wine is expensive here.

But with Black Forest around, it doesn’t have to cost you 1,000 baht for a bottle of basic plonk.

Your only problem will be deciding how many bottles you want.

Kathy Ross For further information, telephone 0 7741 8585. www.phuketwine.com

Idyllic unspoilt beach location reminiscent of the ‘old’ Samui in times gone by, and fabulous organic and ‘orgasmic’ cooking from super chef Walter Andreini combine to make this restaurant a very special one.

Open from 6:00 pm until late (kitchen closes at 11:00 pm).

For reservations and further information, telephone 0 862 769 101.

Bophut, between Fisherman’s Village and nd Big Buddha

Panali Italian Cuisine Offering the best beachside Italian dining experience in Chaweng, Panali is in a perfect location and provides top-notch Italian cuisine served by some of the most professional-yet-friendly staff on the island.

Panali is open from 11:30 am, with the dinner menu available from 6:00 pm (kitchen closes at 11:00 pm).

For reservations and further information, telephone 0 7791 5555.

Chaweng Noi Beach

Pure Asian Experience

Monday Beach Barbeque Held in front of Chom Dao beach restaurant, the buffet comprises a wonderful selection of fresh seafood such as prawns, fish and squid, as well as grilled and roasted meat including New Zealand Lamb and Australian Beef, plus sushi, salads, main dishes and delicious desserts.

Only 1,100 THB per person.

Children under 12 half price. Children under 6 free.

178/2 Moo 1, Tambon Bophut, Koh Samui, Suratthani, Thailand, 84320 Tel: +66 (0) 7724 5795 www.bandarasamui.com E-mail: stay@bandarasamui.com Hotline reservation 089-653-6199, 084-357-9597

www.siamwininganddining.com 9

All Set!

Introducing the new set menu options at Krua Bophut in Fisherman’s Village.

Krua Bophut is a popular and authentic Thai restaurant towards the western end of Fisherman's Village. Now although Krua Bophut’s dishes are authentic, they’ve taken the Western palate into account, and understand that not everyone can handle the level of heat that Thais can. So, although they use all the 'real' Thai herbs and spices, the chilli has been toned down. But daredevils, or those that can handle the heat, can simply ask for it ‘Thai-style’, or ‘pet maak’ (very spicy).

Whilst chatting to Khun Jirawan, F&B Manager of Krua Bophut and their sister establishment Bo Phut Resort & Spa, she revealed that the menu boasts over 100 dishes to choose from, all of which are authentically Thai of course. Dishes are marked with one, two, or three chillies, depending on the level of heat. Go for a number one if you're a novice at Thai dining, you can always add more. Number two, you're getting there. Number three – and you may as well call yourself a local.

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

If browsing through over 100 dishes is too overwhelming, then select one of the two newly introduced set menu options to take the stress out of deciding. And rather than ordering a few dishes that don’t complement each other, the set menus have been compiled to bring out the best flavour combinations. If you’re new to the Thai food

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

10 www.siamwininganddining.com

scene, then a set menu is a great way to sample the flavours of Thailand’s most renowned dishes.

Right, so here’s what you can expect from Krua Bophut’s set menus, both of which sell for a reasonable 690 baht per person for six dishes.

‘Menu A’ starts with the Bophut Kitchen selection of appetisers. It’s followed by ‘tom yum goong’, the famous Thai spicy and sour prawn soup, which is explosive in flavours. After that, enjoy ‘som tum’, or spicy green payaya salad, crispy, refreshing and delicious. Another Thai favourite, green curry, comes next, and this version is with chicken and eggplant. The final dish before dessert is freshly caught stir-fried white snapper with three spices. To cool the mouth after the spices, finish off with coconut ice-cream, quite fitting as Samui is often referred to as ‘Coconut Island’.

The less-spicy ‘Menu B’ also starts with the Bophut Kitchen selection of appetisers, but with this option, it’s followed by ‘tom kha gai’, or Thai chicken soup with coconut milk and fresh Thai herbs. This is a milder option for those not used to spicy soups. Staying with the milder option, after the soup enjoy a fresh vegetable salad. One of Krua Bophut’s most popular dishes comes next, the roast duck curry, and that’s followed by the classic, slightly spicy, stir-fried chicken with cashew nuts. This menu ends on a sweet note of banana fritters, crispy on the outside, but deliciously sweet and silky inside.

Of course, sitting beachside, a good bottle of wine to complement the meal would be great.

Khun Jirawan is proud of Krua Bophut's vast wine list, stocking wines from Australia, Chile, New Zealand and South Africa.

under the trees and the tables set in the soft white sand. Set menus are also good options for a function, as costs are easy to plan and there are no hidden surprises. And with the two options available, there’s one to suit those that enjoy a bit of spice as well as those that don’t.

On Friday evenings, choose a roadside table, making the most of the vibe during the weekly walking street market – a great spot to people-watch. If you prefer to be away from the crowds, and want a little romance, book a table on the beach. Be sure to get there before sunset, as the views across the bay to the neighbouring islands, as well as to Big Buddha, are spectacular.

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

So whether you’re a seasoned Thai food fan and know your tom yum goong from your tom kha gai, or a novice who has no clue, you’ll enjoy either showing off your knowledge by ordering from the menu, or settle for the safe and easy, yet equally delicious set menus at Krua Bophut.

Rosanne Turner For reservations or further information, telephone 0 7743 0030. www.kruabophut.com

If you’re after a venue to host a function, Krua Bophut is ideal for anything from small intimate affairs to large gatherings. It's a great party location, as it seats more than 150 guests with ease between the covered dining room, the deck

www.siamwininganddining.com 11

A Unique Koh Samui Experience at The Farmer The Farmer Restaurant & Bar is the only restaurant on Samui offering a unique natural ambience, set amid paddy fields and green meadows. It is perfect for a relaxed lunch, or dinner under the twinkling stars.

Visit The Farmer and experience the real meaning of “Back to Nature” whilst enjoying the best of local Thai, Western seafood dishes.

Farmer’s Duck

Exclusive Lunch Promotion at The Farmer

Pizza Margherita

Crispy fried duck served with herb sauce, rice, gourd soup, fresh tropical fruit, 1 bottle of water.

299 Baht

12:00-15:00 daily

1 scoop ice cream, 1 bottle of water.

250 Baht

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Ta o.1 N rm ’s Fa amui S d te o V

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The Farmer Restaurant & Bar 1/26 Moo 4, Maenam, Koh Samui Tel: 077 447 222, 077 247 979 www.thefarmerrestaurantsamui.com email: info@thefarmerrestaurantsamui.com Free transfer for dinner guests Nathon - Maenam - Bophut. Other areas 300 Baht return. Для гостей из районов Nathon - Maenam - Bophut - трансфер бесплатный. Гостям из других районов острова мы возвращаем 300 батт от стоимости такси.

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TOP TEN 2011 www.tripadvisor.com

SAMUI DINING GUIDE E RECOMMENDED RESTAURANTS

Poppies International & Thai Cuisine Samui’s most renowned restaurant. Beachfront location, superb food and excellent service are the reasons why!

For reservations and further information, telephone 0 7742 2419.

Chaweng Beach (South)

Coffee-Centred Boncafé have the business of coffee firmly in the bag, and that goes for machines and servicing too.

There’s nothing like the smell of frying onions to make your mouth water! And there’s absolutely nothing like the aroma of freshly ground coffee to make you sigh with pleasure.

With the possible exception of new-baked bread, these are the top kitchen aromas. Tea, of course, is much-loved and respected, too. But that’s more or less a taste-bud experience, and not something that can drag you across a room after just one sniff. On Samui there are now a thousand restaurants where coffee is king. But, more to the point, there are thousands more privately owned villas and homes where coffee is always the first order of the day.

And I’m not talking about the instant stuff that you had just enough time to throw together before you had to run out of the door and head for work. No, the island lifestyle is altogether more relaxed. And the gurgling, chugging ritual of grinding the beans and enjoying the aromas and sounds that go with a real cup of coffee are a sensual pleasure to be enjoyed at leisure, even before you allow yourself that first wonderful mouthful.

There are several places on Samui where those gleaming machines can be purchased. They’re not cheap. You can’t equate them to a filter paper and a glass jug. But then, any coffee-lover will immediately know that you can’t match the richness of a couple of espresso shots with a pour ’n’ plunge coffee, either. They are worlds apart. Thus to make a good coffee means you need a good machine. But beware! There are pitfalls and traps in wait for the reckless.

The temptation is to shop around in the big

discount shops and warehouses. Prices have become competitive on Samui in the last several years, and you’ll come across enough machines to keep you busy for a week comparing costs – I’ve been down this very same path myself. And then, having mounted your new glittering prize in the kitchen, you can relax and enjoy a spot-on brew as often as you like. Until, eight or nine months later, for some puzzling reason the water suddenly starts coming out of the bottom of the machine instead of down and into your cup. That’s when you discover first-hand the wondrous complexities of Asian warranties. Yes, it does have a two-year guarantee – but it’s only within the first five days that you’ll get a replacement. Other than that you’ll have to pay to ship your machine to Singapore (or Beijing, or Nicaragua, or somewhere) and wait around for half a year . . . Or – you can take it over to Boncafé in Bophut.

centres from Cambodia to America, and with a gigantic roasting factory south of Bangkok in Chonburi.

Which is where you could have gone to buy it in the first place. Boncafé has been in business since the early 1960s, and it was created to fulfil a need. In those days, it was impossible to find even a half-decent cup of coffee anywhere in this part of the world. And so, after a frustrating evening touring downtown Singapore in search of a late-night coffee, businessman Werner Huber did some research, and began to import and blend Arabica and Robusta beans. Over the ensuing period of more than half a century things have expanded somewhat! And, although the name of Boncafé might not be so familiar to you, the company has now become South-East Asia’s leading importer and manufacturer of coffee and related beverages, machinery and equipment, with dozens of outlets and service

The branch manager here is a friendly and competent young woman by the name of Khun Thasanee Thepwong, more informally known by her nickname of Khun Tue. “We supply everyone from the top resorts and restaurants,” she told me, “right through to people here with holiday homes. All our machines are quality brands, imported from Italy and Switzerland, and we offer a full repair and maintenance service to go with them. Even during holiday periods like the New Year (especially at times like this!), there are engineers on standby to go out to keep our customers operating. Or, of course, you can always bring your machine in to our workshops yourself. And we’ve also got a variety of annual domestic and commercial service contracts to go with this – probably the

Samui’s own Boncafé outlet and service centre is located right on the ring-road, heading away from Chaweng, through the traffic lights to Fisherman’s Village, just past the petrol station on the left hand side. There’s a pleasant little bistro area outside in the shade, and a compact-but-comprehensive glass-fronted showroom running alongside. This is where anyone can wander in to buy (and sample) any of the coffee blends, teas, powdered mixes (tea and choco-drinks) or the syrups and toppings for beverages and cocktails. But, far more importantly, as well as the impressive range of machines for all purposes, what you can’t see is the fully-equipped service centre at the rear of the premises.

Prego Italian Cuisine

most enticing here is the ‘Preventive Maintenance Package’, where our engineer will come and check your coffee maker every three or four months. It’s ideal if you’ve had your machine for a while already.”

But if you’re still tempted to save a few Euros by going shopping at one of the hypermarkets instead, consider this. Boncafé are aware of the competition. So they run special offers and promotions every few months, offering selected domestic or commercial machines at very attractive discounts for the month. Like the 5,500 baht home espresso-maker package that was on Valentine’s offer in February. Or the sexy little black gloss slab of the Swiss Cremesso machine that was going for 6,500 baht last month – I was seriously tempted by that one myself! These items come and go. And that’s yet another reason to drop in and buy your supplies direct from Boncafé. After all, they are not merely a coffee centre – the entire organisation is 100% coffee-centred!

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

Stylish, classy and fun Italian restaurant with attention paid to every detail, combined with superb food.

The main kitchen is open from 11:00 am till midnight, with pizzas and drinks available until 2:00 am.

For reservations and further information telephone 0 7742 2015.

Chaweng Beach Road (North)

Red R dS Snapper R Restaurant t t & Bar B Mediterranean Cuisine Smart establishment in the heart of Chaweng with live jazz entertainment complementing the excellent dining experience.

Red Snapper is open from 5:00 pm - 1:00 am (kitchen closes at 10:30 pm) For reservations and further information, telephone 0 7742 2008.

Chaweng Beach Road

Rice Contemporary Italian Cuisine Opened in October 2005, Rice offers the lot. It’s fun and trendy, plus it has the perfect central location. Laid-back atmosphere, glass floors, crystal elevators and excellent cuisine all combine to make Rice a very special restaurant.

Rice is open from noon till 2:00 am, with the kitchen stopping serving main meals at 11:30 pm (snacks available till 2:00 am).

For reservations and further information, telephone 0 7723 1934.

Chaweng Beach Road

Enjoy your lunch or spectacular sunset dinner at the open air Pavilion restaurant overlooking the sea and the intimate atmosphere of a small luxury villa resort.

Discover authentic

Authentic Thai and international cuisine and wines.

Indian Cuisine

Join us for a relaxed and unforgetable dining experience!

Samui Noori India Restaurant - Chaweng Centerr Chaweng Beach Road, opp. Chaweng Buri Noori India Restaurant - Chaweng South at Chaweng Cove Resort outh Noori India Cooking Center - Chaweng South ort Soi Colibri, opp. Centara Grand Beach Resort

Open daily from 7.00 a.m. to 10.00 p.m. (ask for free pick-up service) Santi Beach – Lipanoi Tel: 077-420008 – Fax: 077-420009 e-mail: samui@siamresidence.com www.siamresidence.com

For reservations (English) - 0 867 407 873 or 0 7741 3108 For reservations (Thai) - 0 813 960 283 E-mail: nooriindia_samui@yahoo.com www.nooriindiasamui.com

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SA SAMUI DINING GUIDE D RE RECOMMENDED RRESTAURANTS E

RockPool R kP l Tapas and European Cuisine Outstanding contemporary restaurant in a unique location high above the rocks with a 360 degree view serving oysters and tapas alongside an innovative European menu. And it’s got the best cocktail list on Samui.

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

Off the Chaweng to Choeng Mon road

Saffron S ff

Rainbow Cuisine

Contemporary Thai Cuisine It has the lot! Idyllic location, intimate seating, unrivalled Thai cuisine, a complete wine and drinks list, and exceptionally friendly and professional service.

Saffron is open from 6:00 pm with the kitchen closing at 10:30 pm.

For reservations and further information, telephone 0 7791 5333.

Laem Nan

That’s That’s what what South South African African food food is is known known as as due due to to the the diversity diversity of of the the country’s countr y’s people people and and culture. culture.

Food, kos, ukudla, ukutya or dijo - English, Afrikaans, Zulu, Xhosa or Sesotho. These are just some of the words for food in a country that has 11 official languages. Yes, 11. It’s surprising any communication goes on at all! But one thing ties the country together no matter the skin colour, language or cultural heritage, and that’s a braai – which is the Afrikaans word for barbecue. It’s a word that’s been adopted by all South Africans, whichever language they speak.

SALA Samui Intl., Seafood & Thai Cuisine Beautiful beach restaurant that’s become a Samui favourite. Outstanding cuisine in a trendy environment.

The kitchen’s open from 6:30 am - 11:00 pm.

For reservations and further information, telephone 0 7724 5888.

A braai (pronounced br-eye) is much more than just a way of cooking food. It’s an event, it’s a tradition, and in fact, it’s a way of life. Your average South African will braai several times a week, and most homes will have a large built-in braai area outside or even inside. And a gas barbecue is not considered a real braai. Oh no, a real man has to make a fire, not just flick a switch.

Choeng Mon Beach, North-east Coast

Braai-ing is a social event, and the term ‘bring and braai’ is a common phrase. Call up friends, family or neighbours, tell them you’re lighting the fire and the coals will be ready in an hour, and anyone is free to bring their own meat and drinks and join in the chatter around the fire. In truth, there’s a certain degree of sexism involved in braai-ing, as generally the women will make the salads and side dishes, and marinate the meat in the kitchen while they catch up on news, and the men drink beer and talk about sport around the fire.

Spagó S ó Mediterranean and Thai Cuisine This restaurant offers excellent cuisine, friendly service, comfortable seating set over two floors, live entertainment, a vibrant location and terrific value-for-money. Great!

Spagó is open from 10:00 am – midnight (main kitchen), with pizzas being served until 1:00 pm.

For reservations and further information, telephone 0 7796 1648.

Chaweng Beach Road

So what would you cook on a braai? Well plenty of meat firstly – South Africa is one of the biggest meat-eating nations in the world, and the country is known for its excellent beef and lamb. Without a doubt, there’ll be a fat juicy roll of boerewors on the braai – which translates to farmers’ sausage. It’s usually spiced with coriander, and

will be a mix of pork and beef. Each butchery has its own recipe, and many South Africans make their own at home, too. Aside from this tasty sausage, there’ll be tjops which is the Afrikaans word for lamb cutlets, as well as T-bone steaks, chicken and often venison, ostrich or kudu (a type of antelope).

Sosaties are kebabs of any cubed meat on a skewer along with tomato wedges, onions and peppers, which are marinated before going on the coals. Seafood such as whole fish stuffed and wrapped in tinfoil, or crayfish is popular too.

Potjiekos is often cooked alongside a braai. It’s a traditional Afrikaans stew made with meat and vegetables and cooked over coals in cast-iron pots. It’s a slow procedure, often taking several hours. Potjiekos competitions are popular in small town communities as a way of getting together.

On the side you’ll enjoy jacket potatoes, corn on the cob and braai-broodtjies – grilled cheese, tomato and onion sandwiches which get a wonderful smoky taste, crispy on the outside, with gooey cheese inside. Accompanying the food prepared on the fire, will be salads – green, potato, coleslaw, pasta salads and whatever else the house specialty is. And of course, while the fire is on the go, and everyone is waiting for the coals to be just right, you’ll be drinking beer, excellent South African wine and nibbling on biltong, droerwors and peanuts. Biltong is South Africa’s version of beef jerky – whereby meat is salted, spiced and air-dried. It’s usually made from beef, ostrich, kudu or springbok. Droerwors – dried sausage, is literally that. Boerewors that’s been air-dried in the same way as biltong.

So what do South Africans eat when they’re not having a braai? Well, with such diverse cultures, a

lot depends on the area of the country, and who initially colonised that area. For example, Kwazulu Natal, and in particular the Durban area, has a large Indian community so this region is known for its curries and spicy food. A popular dish is called bunny chow. No, it’s not rabbit. A half-loaf of soft white bread is hollowed out and filled with curry. It’s eaten just like that, with the bread forming the bowl and soaking up all the delicious curry juices to be eaten after the filling is finished.

The Western Cape is home to a group of people now known as Cape Malays, who are descendants of the Malay and Indonesian slaves brought over

by European settlers hundreds of years ago. Their recipes, passed down through the generations, have a strong influence on Western Cape cuisine.

Cape Malay curries are less spicy and slightly sweeter than Indian curries, and are served with accompaniments such as sambal, chopped banana and chutney. A popular Cape Malay dish is bobotie – a curried beef mince pie. Rather than having a crust, the mince is placed in a dish, and an egg custard is poured over the top before it’s baked in the oven. It’s served with yellow rice.

Snoek is a regional game-fish similar to barracuda, traditional to the Cape. It’s sometimes braaied, or otherwise smoked and often made into a paté served with bread.

As rice is to Asia, maize (mielies) is to Africa, and most native Africans still eat maize as their staple starch, which can be served in many ways. It often forms the starch served at a braai too, cooked as a stiff porridge (pap) and served with a tomato and onion sauce over the top. Some cook it up stiff (stywepap), and others so that it resembles crumbs – krummelpap. Dried and broken maize kernels (samp) and beans, or

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umngqusho, is a classic African dish. Up to half the arable land in South Africa is planted with maize, which was grown by tribes across southern Africa long before the colonists arrived.

For the brave gastro-tourists that visit South Africa, there’s crocodile, sheep heads or perhaps mpani worms – which are served dried as a snack. Many European countries have influenced South African cooking as they passed through either to colonise or trade, including French, Portuguese, Dutch and British. Waterblommetjie bredie (water flower stew) is a traditional favourite of meat stewed with the flower of the Cape Pondweed.

On the sweet side, koeksisters are sinfully sweet plaited pastries, deep-fried and heavily sweetened by being plunged into a thick syrup flavoured with cinnamon and cloves - delicious, but oh-so sugary. Melktert (milk tart) has a soft, silky texture, not too sweet, and again lightly flavoured with cinnamon.

No trip to South Africa would be complete without a visit to the wine-lands of the Cape.

South African wine rivals any of the top European or Californian varieties, and particularly good are the pinotage and chardonnays. And that brings us back to the braai, which is the perfect place to enjoy a bottle, or two!

Rosanne Turner

SAMUI DINING GUIDE E RECOMMENDED RESTAURANTS

Spirit House

Love, the Farmer,

Thai Cuisine Unique restaurant that, although being in the very heart of Chaweng, is set within its own ‘ruined’ city walls, complete with small lake and rice paddy. It offers a totally authentic Thai dining experience and is already becoming one of Samui’s ‘must-visit’ restaurants.

and The Sea

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

Off Chaweng Beach Road

To discover the connection and find out what’s going on at ‘The Sea’, read on!

Tamarind Pacific-rim, Asian-influenced Cuisine Just minutes away from the hustle-bustle of Chaweng, this restaurant caters for gourmets who appreciate the best.

The kitchen is open from 6:00 – 10:30 pm.

For further information, transport and reservations (which are advisable), telephone 0 7742 2011.

Chaweng Noi Beach

‘The Sea’ is a quiet and elegant resort. It’s modern and luxuriously low-key. It simply doesn’t need to shout about how good it is – and it’s all good.

The style and décor is designer-minimal, with lots of gentle water features, textured concrete and natural timbers and fabrics. The accommodation is simply luxurious, and ranges from extensively-fitted single rooms, to family villas with separate show-kitchens. The dedicated Vara Spa offers everything you could wish for. The fitness centre is excellently well-out. The dining experience is first-rate. And here you’ve got several options.

But I’ll go into the enticing and unusual details of these in just a moment! First of all you’ll need to know exactly where to find the place, as it’s all too easy to go sailing past. It’s in Bang Por. Looking at the map it’s on the ‘top-left’ – Samui’s north coast, on the western part. Heading in the direction of Nathon, if you get to a sudden sharp Z-shaped kink in the ring-road, just before the Health Oasis Resort, you’ve already passed it! The Sea is on a quiet and residential part of this coast, surrounded by small private villa estates, many of which have the word ‘coconut’ in their name. Its slate-grey frontage doesn’t immediately jump out at you, although the frontage includes the Vara Spa and the Café Lebay. Which neatly brings us back again to what’s happening on the culinary front in this excellent small resort.

‘Café Lebay’ is the resort’s enclosed and air-conditioned main restaurant. As with everything here it’s gently understated, but everything oozes quality. And that goes for the à la carte menu, too. This comes to you courtesy of

the internationally experienced Executive Chef, Khun Pramoun Polee – also known as Chef Moun. There are dual menus of Thai and International dishes; the latter featuring some mouth-watering mains, such as the Australian tenderloin with a choice of sauces, including a superb gently spiced massaman curry, or the ‘Roast Duck with Soi Sauce, Shaoxing Wine and Broccoli’. And yet another highlight of the culinary experience at The Sea isn’t to be found here at all. It’s down on the beach.

Khun Yongyuth Singnon is the resort’s friendly and approachable manager, and he has a shrewd sense of what people want. “We’ve introduced two dining experiences here, both of them very special, and both on the beach,” he told me.

“We’re on a tropical island,” he continued. “So people don’t want to sit inside at night. They want to be out under the stars, with the sound of the sea, and the sand between their toes. But every beach resort offers some sort of dining on the beach. So we’ve come up with something you can’t find anywhere else!” And I have to say that he’s right. There’s nothing quite like this anywhere else I know around the island.

Both of these ideas tap into the traditional and unique culture of the northern Thai regions. This is where the quintessential pad Thai originates, along with the Thai staple of som tam salad.

More than classical Thai dancing, more than Royal Thai Cuisine, these are the elements that 90% of Thai folks will relate to straight away.

These are from the rural north, the farming region, – and there are more workers here on Samui from this area than from any other part of

Thailand, native Samui-folk included!

And so, first to the innovative and romantic ‘North Meets South’. This is ‘romantic dining on the beach’, but with a difference. You won’t have a table and chairs. You’ll find that there’s a pair of low teak tables, pushed together, along with a scattering of those triangular cushions (known as mon Thai) which can be extended to make a narrow base-pad with headrest. The lighting is notable, too. Firstly there’s a circle of holes in the sand, all around the tables, each of which contains a lighted candle. And then there are the hanging tubes of light – known as thoong – made of the same stretched paper as the fire balloons (of which you also get a free one, to sail up into the sky at your leisure).

The menu is simple but typically comprehensive – it’s a kantoke set with enough for two people.

The traditional Lanna kantoke is a large tray with a wide selection of different dishes. It’s an offering of respect or a gesture of hospitality.

Here, at The Sea, it’s not only both of these things but also a super way of enjoying a wide range of traditional Thai dishes all together. And the package, which costs just 3,000 baht for two, also comes complete with complimentary sparkling wine and that already-mentioned fire balloon.

What a super and unusual way to celebrate an anniversary, or that special last night on Samui!

here has to be the hard-to-find Thai herbal liqueur, ya-dong. At one time a ya-dong stall could be found at every temple fair but, alas, it all seems to have faded away in the last few years.

This is a rare treat indeed. And to complement this there are just two dishes – pad Thai and som tam – not much of an offering, you may be thinking . . . Except these come with a twist. The pad Thai can be with noodles, penne, spaghetti or fettuccine, and combined any way you fancy with chicken, pork or shrimps. And the som tam, too – a salad-bar-mix of cucumber, carrots, tomato or long beans, in a ‘pick n mix’ approach.

Add to this the ‘movie of the week’, with a group of sunbeds all facing the sea and a big projector screen, plus the (every day) happy hour from 4:00 pm to 6:00 pm (all drinks at half price). Then top it all with a cost of just 599 baht per person . . . . . . and you end up with ‘love, the farmer, and The Sea’, all combined together. It’s unique. It’s quintessentially Thai. It’s the North, down here in the South. On the beach. At Bang Por’s The Sea Samui. Get it while you can!

Rob De Wet For reservations and further information, telephone 0 7796 0567. www.theseasamui.com

The Beach Club International, Seafood and Thai Cuisine One of Samui’s fine dining institutions has a fabulous beachside location within Buri Rasa resort, and offers food at terrific value-for-money.

The restaurant is open for dinner from 6:00 pm till midnight, with last food orders at 10:30 pm.

For reservations and further information, telephone 0 7723 0222.

Chaweng Beach

The Cliff Th Mediterranean Cuisine Popular grill and bar overlooking a scenic bay.

Great place to spend a lazy afternoon and an up-beat evening.

The Cliff Bar & Grill is open from midday – 1.00 am with the kitchen closing at 9.45 pm.

For reservations and further information, telephone 0 7744 8508.

Ring-road between Chaweng and Lamai

And the other one-of-a-kind enticement is the regular ‘Farmers’ Night’, which occurs every Monday from 7:00 pm. This is an ‘all-you-can-eat’ buffet with no parallel. Still calling on the rural elements from the farming north, the highlight

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SA SAMUI DINING GUIDE D RE RECOMMENDED RRESTAURANTS E

That’s Rich!

A walk on the wealthy side – through the most expensive eating in the world.

The Dining Room French-Mediterranean Cuisine Reputably Samui’s most beautiful restaurant, with every justification. And the food’s excellent too, courtesy of Executive Chef - Aziz Awang, and is complemented by some superb wines.

The restaurant is open from 7:00 am until late (kitchen closes at 10:30 pm).

For reservations and further information, telephone 0 7723 3020.

South Lamai (off Ring-road)

The Farmer Thai & International Cuisine One of few Samui restaurants with that elusive ‘Wow!’ factor. The chef serves some of the world’s finest Thai cuisine in a unique rice-field setting making The Farmer a totally memorable dining experience.

The Farmer is open from midday until 10:00 pm (kitchen).

For reservations and further information, telephone 0 7744 7222.

Ring-road, Ban Tai

The Five Islands Restaurant Seafood, Thai & Fusion Cuisine Idyllic south-west coast restaurant looking out across the islands. Natural beauty, great sunsets and the freshest-of-fresh seafood make it an excellent dining venue.

The Five Islands Restaurant is open from 12:00 noon until late.

For reservations, transport and further information, telephone: 0 7741 5359 or 0 814 775 371.

Five Islands Beach, West Coast

The H Th Height i ht International & Thai Cuisine Set on an idyllic hillside overlooking a private bay and with superb food, this restaurant has become one of the most popular on the island.

The Height restaurant is open from 7:00 am, with dinner from 6:00 pm (kitchen closes at 10:30 pm). For reservations and further information, telephone 0 7796 0555.

Laem Nan, Lamai

Have a quick glance out to sea. Take a long look. Tell me what you can see, err . . . out to sea. Of course you’d have to be in the right place – such as on the millionaire Caribbean island of St. Bart’s, at Gustavia Harbour, to be precise. And you’d probably have to pick your moment too, such as, for example, round about last New Year’s Eve. In which case you’d be seeing double. Because, parked next to each other (do boats do that?) on the left you’d see the huge, white, 557-foot long motor yacht belonging to billionaire Roman Abramovich.

And, close by, the sleek blue cruiser (a mere 436 feet long) owned by Qatar's Prime Minister, Hamad bin Jassim bin Jaber Al Thani. Mr. Abramovich paid around one billion Euros for his, but that’s including the computerised missile defence system, bullet-proof glass all round and mini submarine. And, without launching into more detail about either of these, the only substantial difference is that Roman’s boat boasts two helicopter pads instead of one.

It sort of makes you wonder what the fifth richest man in Russia (yes, he’s only ranked in fifth place!) likes to eat – other than footballers for breakfast, that is. Well, despite his two on-board restaurants, nobody’s really sure. But there are quite a few options open to a man of his standing. A good example being the recent ‘most expensive meal in the world’ that was created especially for the Christmas just past. And, surprisingly, it didn’t happen in one of the world’s flashier spots, like Vegas or Houston (or even St. Bart’s). It was held in London at . . . well, nobody’s telling!

Yes, seriously! So we can only speculate on the outcome and number (if any) of takers, and conclude that there either weren’t any (or we’d have heard about it) or they used the same company to install anti-paparazzi shields with lasers (to block camera lenses) as Roman uses on his yacht. The widely-publicised-before-the-event concept of all this emanated from one Ben Spalding, a ‘masterchef’ who has completed residencies at restaurants including ‘The Fat Duck’ in Bray, Gordon Ramsay’s ‘Royal Hospital Road’ and ‘Per Se’ in New York. The idea was that if you fancied a Christmas blow-out fit for a Russian billionaire, you could simply phone Ben up and order one, a bit like an up-market pizza, to be installed, delivered or sent to your mansion, castle or yacht.

Well, an extremely upmarket pizza, as the spread was priced at a total of £125,000 for four people – that’s £31,250 a head. On the other hand, the ingredients read like a list that’s straight out of the Guinness Book of World Records under the section marked ‘rare and precious comestibles’.

Such as the Yubari King melon costing £2,500, or a 150-year-old balsamic vinegar priced at £1,030.

Just one white Alba truffle came in at £3,500 – and the edible gold leaf alone took up £6,000 of the total. Drinks were similarly exclusive, like the £37,000 bottle of Piper Heidsieck 1907 champagne that was to be served in diamond-studded flutes. And diners who preferred spirits were offered a £2,000 DIVA vodka that was described as ‘a diamond-sand filtered vodka’ and served in a bottle filled with ‘Swarovski crystals’, whatever they might be.

The real guts of the gourmet guzzle, however, was a simple, traditional, Christmas turkey. But in this case stuffed with Wagyu beef fillet and heart.

This was to be wrapped in gold leaf and sprinkled with Akbari pistachios. The quartet was scheduled to conclude their meal with a perhaps rather disappointing ‘whipped Kopi Luwak and and Densuke watermelon’ – although there’s some consolation here as this melon alone costs £2,600. I wonder what market he buy his stuff at?

It doesn’t bear thinking about what kind of turkey sandwiches were going to be passed round over the following few days.

relevant. Well, it has to be vaguely so as, although it’s a curry, it’s to be found somewhat west of Samui at the Bombay Brassiere. Overlooking the fact that this is actually in London and moving swiftly on – they’ve positively packed this plate with the most expensive ingredients they could find. Devon crab with white truffle, plus a half tomato filled with Beluga caviar and dressed with gold leaf, is just the start of things. Because a Scottish lobster (also coated with gold), four abalone and four shelled-and-hollowed quails’ eggs, filled with even more caviar, round off the dish – for which you’ll fork out a mere $3,200.

Let’s consider some alternative nibbles that can be enjoyed at any time of the year – assuming that you’re not short of a rouble or two. Such as, for instance, mushroom omelettes: they’re always a safe bet. But you’ll display a lot more flair if you knock them together with matsutake mushrooms.

They’re extremely rare and can’t be planted or farmed; hence their price of $3,500 per kilo. (The eggs to go with them are 50 cents each.)

Personally, I find this all a bit abstract. I mean, let’s get focussed towards some kind of reality here. I can’t even imagine a million UK pounds, never mind spending an entire billion of them all in one go, particularly on something like a boat. I laid out a whole 500 baht for my last Christmas meal which, for a refreshing change, was oddly Swiss this year (!). But most of the rest of the time I tend to eat Thai, as I am over here, after all.

And, by my reckoning, anything more than about $20 max for a full Thai multi-course meal for four (including drinks), puts it up in the caviar class.

But then, I’m not a billionaire, am I? If I were, you wouldn’t be reading this!

Failing that, truffles are always an excellent badge of wealth so, if you’re in New York, pop in to The Westin Hotel and pin one of Chef Frank Tujague’s $1,000 bagels to your plate. They’re topped with white truffle cream-cheese and goji berry-infused Riesling jelly, and embellished with edible gold.

The price is almost justified when you consider that white truffles are the second most-expensive food by weight, eclipsed only by caviar (and the odd Japanese mushroom or two).

Rob De Wet

But you’re in Thailand, not cloud-cuckoo-land, and so let’s look at something that’s vaguely more

Authentic Thai Cuisine California Cuisine Succulent BBQ Seafood 16 www.siamwininganddining.com

SAMUI DINING GUIDE E RECOMMENDED RESTAURANTS

The Page Thai & International Cuisine Part of the amazing minimalist resort – The Library, this restaurant has an extensive beachfront location and is refreshingly different, in a great way!

Breakfast, Elevenses, Lunch & Dinner

The restaurant is open from 7:30 am to 12:00 pm (kitchen closes at 10:30 pm), with the dinner menu being available from 7:00 pm.

To book a reservation, telephone: 0 7742 2767-8.

Chaweng Beach

The Coffee Club is in a prime location to enjoy all your meals!

The Patio Restaurant

Brisbane 1989, and a couple of ordinary guys, out on the town at night are searching for a sobering cup of coffee on their way home. Not a plastic cup of froth or some powdered rubbish, but a really good tasty blended flavourful double-espresso. And, guess what? They couldn’t find one anywhere.

This triggered-off some serious discussions between our above-mentioned gentlemen. And their first thoughts were to open a top-quality coffee house to fill the very obvious gap in the market. But more deliberations led to an expansion of the idea. Better yet to include a range of quality and affordable food to complement the coffee. A smart and desirable environment where people could meet, greet and eat – and get a great coffee, too. And their idea has born substantial fruit. The Coffee Club has now become one of Australia’s most established restaurant chains, having also spread into New Zealand, and with more than 200 franchised outlets under their belt.

In Thailand, they currently have seven outlets with more on the drawing board. And located on Chaweng Beach Road, you’ll discover The Coffee Club’s Samui branch. It’s in a prime central location, just north of Soi Green Mango and close to Burger King. With seating for around 80 over two floors, it’s an excellent spot for people watching along the busy beach road. Although you can enjoy the same quality of coffee in the restaurant upstairs, the ground floor is much more casually laid-out, featuring the coffee counter and resident baristas, the Swensen’s ice-cream parlour and a host of lite-bites, snacks and meals.

The menu has an extensive selection of International dishes, to choose from. One recommended main dish is the grilled pork chop with poached pears, served on a bed of mashed potato, with rocket leaves and tomato, all doused in a peppery gravy sauce. The pork is cooked to perfection, and melts in the mouth.

If you are after something lighter, there’s a selection of crunchy, crisp salads to select from, with the most popular choice being the Caesar, an ample bowl of crispy lettuce leaves, bacon, anchovies, croutons and Parmesan shavings, drizzled with Caesar dressing and topped with a poached egg.

sprinkled with melted cheese and crispy bacon and accompanied with sour cream and a tomato based salsa.

Breakfast lovers need not worry about sleeping late and missing out on their full monty, or eggs benedict – The Coffee Club serves an extensive breakfast menu all day. The not-so-hungry can choose from light meals such as cinnamon toast, French toast, muffins or croissants. Those that wake with a serious appetite after a night on the town, will be satisfied with choices such as the big breakfast, generously sized omelettes and breakfast wraps. The health conscious have not been forgotten, and will not break their diets by tucking into the lifestyle breakfast – Turkish bread, avocado, lean ham, poached eggs and mozzarella toasted and served with grilled tomato.

Other lean options include granola muesli, and fruit plates.

Coffee is not the only beverage available here.

There’s a whole range of fruit juices and frappes, smoothies, fruit and herbal teas, and chocolate, too. But it’s the coffee that’s truly the foundation and the coffee here is superb, even going as far as to have their own signature blend.

But a cup of coffee is only as good as the person who’s making it, no matter how high-tech the equipment is. The baristas at all of The Coffee Clubs’ outlets are trained intensively and need to pass demanding trials and tests before they’re let loose on the public.

Italian, Seafood, European & Thai Cuisine Unquestionably Lamai Town’s finest restaurant.

Beach frontage, water features, delicious food and live entertainment are just some of the reasons why.

The restaurant’s open from 6:30 till late, with the kitchen closing at 10:30 pm.

For reservations and further information, telephone 0 7742 4420, ext. 916.

Lamai Beach

The Terrace Thai & International Cuisine The perfect place to spend an afternoon before watching the sunset and enjoying a fabulous meal at terrific value-for-money prices.

The Terrace is open for lunch from 11:00 am – 5:00 pm and for dinner from 5:00 pm (kitchen closes at 10:30 pm).

For reservations and further information, telephone 0 7742 1721, ext. 7.

Laem Yai, West Coast

So whether you require a quick pit stop for a coffee and a cake, or you are after something a little more substantial, The Coffee Club will have something to satisfy everyone.

Kathy Ross

Top Ten Restaurant & Bar German International Cuisine

For further information, telephone 0 7741 4616.

Facebook – The Coffee Club Thailand

Being on the Chaweng Beach Road itself, Top Ten is perfectly positioned. Plus the fact that they serve excellent food makes the restaurant highly popular.

The restaurant is open from 4:00 pm until late (kitchen closes at 10:30pm).

For reservations and further information, telephone 0 7742 2037 (before 5:00 pm) or 0 7723 0235 (after 5:00 pm).

Chaweng Beach Road (North)

A perfect side dish to order with any combination of food is the lightly golden crispy potato wedges,

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SA SAMUI DINING GUIDE D RE RECOMMENDED RRESTAURANTS E

My Big Fat Greek Wine Not

Tree Tops International Cuisine One of the most unique dining experiences you’ll ever have as dinner is served in individual ‘tree houses’ high up amongst the tree tops looking out across fine views. The food is excellent too, and that’s courtesy of German Executive Chef, Matthias Mittnacht.

The restaurant is open from 6:00 pm with the kitchen closing at 11:00 pm.

For reservations and further information, telephone 0 7791 3900.

North Chaweng

Zazen Restaurant International & Royal Thai Cuisine Exceptionally stylish beachside restaurant, part of a unique boutique resort. Very talented international chef.

For reservations and further information, telephone 0 7742 5085.

The very recent history of Greece has not been kind to its people. With all the financial woes causing serious civil unrest, genuine hardships to the population, and the rise of neo-fascist groups, the one thing many weary Greek folk probably need more than anything else, is a drink! Luckily, they just happen to have some of the most unusual and intriguing wine on the planet, produced in their own backyard. And to anyone who is tired of safe international wines, Greece offers vivid and original flavours that make it an exciting area of exploration.

If any nation can claim to be the inventor of wine, then Greece can certainly point to its 6,000 year old viticulture history. Those famous ancient, sandy bottles found at the bottom of the Mediterranean Sea were believed to be Greek wine. And let’s not forget, this is the country where Bacchus, the God of wine, was enthusiastically worshiped on Mount Olympus, over 3,000 years ago. (Sometimes one has to wonder if ancient cultures had wisdom greater than ours!)

However, to be fair, it is the case that the Greek wine industry has changed out of all recognition over the past 25 years. The catalyst for change came when Greece joined the European Union, bringing in EU funds to make the necessary investments for modernity. And the Greek wine renaissance was timely, as wine consumption was falling in Greece, as in many other European wine producing countries during the latter quarter of the last century. And as elsewhere, the decline in consumption had been matched by a demand for better quality wines.

Greece currently has over 130,000 hectares of vineyards, putting it in 14th place in the world, just behind Brazil but ahead of Hungary. Hosting the Olympics, in 2004, gave the revived Greek wine industry a unique opportunity to expose its eclectic wines to the wider world. But nearly ten years later, the Greek wine industry still needs a better promotional presence in the major markets. Unfortunately for them, and unlike many other higher-profile wine producing nations, it would seem there is no Greek generic effort, or wine bureau, to back up the efforts of the exporters. Good, de-mystifying promotional information is particularly important in the case of Greek wine. The wine drinking public need to know about some of the great options, other than the stereotypical sweet fortified Mavrodaphne, and resin-infused Retsina. Indeed, one big advantage that Greece has, in a world beginning to show varietal fatigue, is its treasure-trove of some 200 indigenous varieties.

The disadvantage is that even the Anglicised versions of their names are annoyingly hard to remember and difficult to pronounce.

For a country with such a hot summer climate, Greece produces some remarkably fresh and delicate whites. In fact, some of the country’s best and most individual wines are white, and made from indigenous varieties such as Assyritiko, Athiri and Roditis. With its high acidity, and capacity to be used to make a number of different styles, Assyritiko is particularly interesting, as it can be dry, medium dry or sweet. Among the indigenous red varieties the soft and full Aghiorghitiko, also called St George, seems to be the most promising.

International grape varieties are also planted, but it is difficult to believe that the world is

everything in Greece is a tragedy!

desperate for a Greek Chardonnay or Merlot!

There are now some decidedly palatial Greek wineries that would not be out of place among the top wineries of the Médoc or Napa Valley.

One such is at Drama, Macedonia. The imposing winery is packed with modern equipment, an underground barrel hall and generous quantities of marble throughout.

Fortunately the wines live up to the imposing surroundings. The impressive top of the range red wine Amethystos Cava, made entirely from Cabernet Sauvignon which spends at least a year in oak, and a year in bottle before being released, can certainly be aged for ten years or more. Part of the renaissance has involved the emergence of a small band of star winemakers, two of them being Tsaktsarlis Vassilis and Evangelos Gerovassiliou. Although their first wines weren’t made until the new millennium, they are already receiving glowing reviews for high quality. And, as they are both widely exported, are surely names to watch.

cleansing with oil-rich rustic Mediterranean style food. For the perfect al fresco lunch, try chilled Retsina accompanied by grilled sardines with Greek salad and French bread.

Other Greek wines that I would highly recommend to try, given the opportunity, are the examples from two idyllic islands in the Aegean Sea, Santorini and Samos. Santorini is a small volcanic island and its wines are totally original and compelling. The potent and intense (very) dry white wines grow in little nests crouching on the wind swept heights of its not-very-extinct volcano. And the winemakers of Samos famously make the gorgeously sweet wines of Malvasia and Muscat. As you would expect, quantities are low. Consequently, in well-informed wine circles, bottles from Santorini and Samos are highly cherished, and known for utterly clean and tempting characteristics.

Peter James

Earlier, when I referred to Retsina as stereotypical, perhaps I was being a little dismissive. If so, that was unintentional, because Retsina is a wine Greeks should be rightly proud of, worthy of its place in wine cultural history.

Traces of pine resin have been found in wine from earliest times. It’s usually assumed that it was used to preserve the wine. But resinated wine does not age well. There is reason enough in the fresh, sappy turpentine-like flavour that resin gives, if added during fermentation. The result, admittedly an acquired taste, is one of the most individual and appetizing of all drinks, provided it is served at the correct (very cold) temperature. And can also be ideally palate

Bophut Beach

Le Salon de Ti International Cuisine This fabulous first floor Le Salon de Ti transforms every evening into the exclusive 12-seater Chef's Table offering both 5-course degustation and 7-course tea-inspired menus.

The restaurant is open for tea from 2:00 pm – 5:00 pm, and for dinner (not Mondays) from 7:00 pm (last orders at 9:00 pm).

For reservations (highly recommended) and further information, telephone 0 7742 5085, or 0 872 817 276 (F&B Manager).

Bophut Beach

Zico’s Brazilian Barbecue Cuisine Totally unique Brazilian barbecue and huge salad bar complemented with exotic samba dancers and lively Latin music.

The restaurant is open from 7:00 pm – 10:30 pm (bar closes at 1:00 am).

For further details and reservations, please telephone 0 7723 1560.

Chaweng Beach Road (South)

At The Sea Koh Samui, Bang Por Beach

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

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

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

T 077 960 567 E info@TheSeaSamui.com W TheSeaSamui.com TheSeaSamui 7/64 Moo 5, Bang Por, Mae Nam, Koh Samui, Suratthani 84330 Thailand 18 www.siamwininganddining.com

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

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

The Barge Nora Buri's Signature Restaurant Chaweng North For Reservation Tel: 0 7791 3555 E-mail: thebarge@noraburiresort.com www.noraburiresort.com

Chaweng Beach Road Chaweng North Tel: 0 7742 9400 Fax: 0 7742 9498 E-mail: reservation@norabeachresort.com www.norabeachresort.com

It’s all happening at Nora Beach Resort & Spa Monday Night Buffet Dinner with South-East Asian Cuisine With live cooking Teppanyaki and entertainment by Flair Bartending Show Wednesday Night Enjoy our Beach BBQ with entertainment by Samui Dance & Fire Dance Show Saturday Night BBQ Seafood Buffet with entertainment by “The Beauty Cabaret Show” Daily Cooking Class & Fruit Carving Class Learn to cook 3 Thai dishes - Baht 1,500 net / person Fruit Carving Course - Baht 1,400 net / person Prices are inclusive of chef hat, apron and certificate Advance reservation required Happy Hour Buy 1 Get 1 Free at Pool Bar 3pm - 5pm & at Lobby Lounge 7pm - 8pm and 10pm - 11pm Private Romantic Dinner Only you and your loved one dining on the beach with private chef and waiter/waitress Available daily. Advance reservation required For further information please telephone 0 7742 9400

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