April 2016

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APRIL 2016

Seafood Beach BBQ Buffet, Mondays & Thursdays Sareeraya Villas & Suites

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Soaking in the New! The days are long and sunny as we head towards the world’s biggest water fight – the Thai New Year!

It started with gentle little sprinkles of water to wash away the old year. But it’s now one of the most notable holiday events anywhere. It’s the Thai New Year. It’s known as ‘Songkran’. And it’s become an excuse for the biggest annual running water fight in the world. Be prepared for 13th April!

No one will be spared, not even hotel managers or policemen on their motorbikes (especially not them!). So put everything valuable in a plastic bag, and get out on the streets in the minimum of clothing. Enjoy yourself for the day – that’s all you’ve got. Elsewhere they somehow stretch this mayhem out into five full days. But here we’re a little more sane about it all.

You’ll probably need the next day to wind down again and spread the fun on Facebook. Then it’s back to business as usual, which on Samui, means food glorious food. And it’s true to say that we’ve got the lot. There are cuisines from just about every nation, for a start. And then a thousand little hideaways, some on the beach, some up in the hills. Just about every good resort has its own signature restaurant, with its own style, approach and specialty.

But look out for the ones that are special – some of them you’ll find inside these pages. Often they’re not out in plain sight; you have to hunt for them. On Samui even the best is affordable.

So enjoy it to the full!

SAMUI

Ha

Graeme Malley Editor

Preeda Tuajob (Puy) Graphic Designer

Akaphon Phongninlaarphon (Don) Photographer

Seksak Kerdkanno (Klauy) Webmaster

Rob De Wet Feature Writer

Dimitri Waring Feature Writer

Natalie Hughes Feature Writer

Karan Ladd Feature Writer

Nestled right at the western end of Fisherman’s Village, with uninterrupted views across the idyllic Bophut beach, lies H-Bistro. This chic and classy restaurant is the flagship of Hansar Samui.

The minimalistic design affords a feeling of spaciousness, creating a calm and extremely relaxing dining experience. The quiet location, the cooling breeze from the ocean, the sound of waves gently lapping on the sandy shore, the boats bobbing in the bay and the happy attentive staff, make it an idyllic place for breakfast, lunch, sundowners and cocktails or dinner and wine.

H-Bistro focuses on providing the very pinnacle in fine-dining. No corners are cut here, and the best ingredients and wines available are continually sourced. Guests from all over Samui are welcome to come and experience this amazing dining experience. The restaurant seats 46 diners inside, and 28 out on the terrace. The menu features mainly French Mediterranean choices, alongside Thai specialities. You can enjoy true Mediterranean spices, merged together with ingredients including imported fresh lobster from Maine, oysters from Canada, Japan, and France, prawns from Madagascar, the finest cuts

of beef from Australia, Iberico pork from Spain, foie gras from France and market fresh vegetables from the Royal Project Farms in Chiang Mai. Or great Thai dishes such as Pla Neung Manao – steamed sea bass in lime, chilli and garlic dressing or Moo Phad Tom Yam Heng – slow cooked pork and sea prawns in garlic, chilli, kaffir lime and lemongrass. The desserts also deserve a mention. Original ideas and recipes present you with choices such as Pistachio Crème Brule with chocolate biscotti and strawberries coulis or Pineapple Ravioli filled with coconut sherbet served in exotic fruit soup. H-Bistro also

has an exclusive and sizeable wine list to match the quality of its dishes. It’s great to see organic or bio-dynamic wines on the menu, and they are clearly labelled with a green maple leaf symbol.

Overseeing the culinary team at Hansar Samui is the talented Executive Chef, Stephen Jean Dion, a Canadian national, originally from Montreal.

Stephen has worked in Canada, throughout Asia and in Jordan, where he was private chef to His Majesty the King of Jordan, catering for many high profile dignitaries and visiting royalty. He knows a thing or two about matching food to the

Peter James Feature Writer

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

Henrik Bjørk Managing Director

Siam Map Company Ltd. 52/6, Samui Ring Road, Moo 3, Bo Phut, Samui, 84320 Thailand Tel: (66) 0 7742 2201 Fax: (66) 0 7741 3523 email: info@siammap.com www.siammap.com All rights reserved. Reproduction or use of editorial or pictorial content in any manner is prohibited without written permission from Siam Map Company Ltd. Whilst every precaution has been taken in the preparation of this publication, Siam Map Company Ltd. assumes no responsibility for errors or omissions. Neither is any liability assumed for damages resulting from the use of the information contained herein. c Siam Map Company Ltd. 2016

Distribution at Bangkok Airport courtesy of Bangkok Airways.

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

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A drink from Paradise...available on Earth

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

appiness Is ...

The ‘Chefs Dinner Special Menu’ at H-Bistro.

requirements of his guests. His love for Thailand saw him return to Bangkok, where he spent five years at Lebua at State Tower Bangkok, also known as the Dome, before joining Hansar for it’s opening, in June 2010.

The latest innovation from this inspirational chef is ‘The Chefs Dinner Special Menu’. It is an amazing set meal featuring a sumptuous array of menu items, over six courses. Chef Stephen has created a unique and memorable epicurean experience where guests can appreciate the true authentic taste of French Mediterranean cuisine.

Menu highlights include; Carabineros Deep Sea Red Prawn Carpaccio with Baeri Royal Caviar, Sous-vide Cooked Margaret River Lamb Rump and Warm Raspberry Chocolate Tart with Raspberry Bomb. Each course is complemented by a carefully handpicked list of international wines and champagnes that perfectly match the flavours of each dish. With coffee or tea and chocolate pralines to finish, this is a memorable meal for any occasion. The menu does change with seasonal availability, and Chef Stephen is more than happy to listen to any personal requirements, and change some courses for you.

This reflects the resort’s commitment to creating a truly exceptional dining experience. It is a real pleasure to sample the tastes of this memorable food experience, together with the delicate, subtle or bolder flavours of the different wines, especially chosen by the chef.

H-Bistro is definitely worth a visit for this amazing experience alone. With your appetite satiated and your taste buds revelling in all the fantastic flavours, this is one meal you will certainly remember long after you breathe a complimentary sigh over your very last chocolate praline.

The staff training programs at Hansar Samui are renowned for their excellence, and all employees complete them. H-Bistro showcases the results with perfection. From the Food and Beverage Manager to the waiting staff, you are treated to a warm welcome, helpful advice with menu choices, discreet attentiveness and always, service with a smile. Everyone here seems to truly and honestly enjoy their work and this is most certainly reflected in the exceptional service they provide.

Sanskrit language. It is a perfect name for this 5-star hotel. So H-Bistro, is it Hansar-Bistro or Happiness-Bistro? Plan a visit, try it, and decide for yourself. You are sure to leave with a smile on your face and a little extra spring in your step!

Karan Ladd For reservations or further information, telephone 0 7724 5511. www.hansarsamui.com

The word 'Hansar' means ‘happiness’ in the

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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Tropical Pick Nothing says love like a bunch of … lychees.

Thailand is often referred to as the kitchen of the world, and to me this is no more apparent than when I see the fresh fruit and vegetables at the local markets. The abundance of produce throughout the year is truly a bonus for anyone living or visiting here, with each fruit enjoying its own season. During the current season you’ll find a plentiful supply of fruit at amazingly discounted prices and the favourite among many is almost upon us – the lychee season is approaching, starting around late April and lasting till June. It heralds the start of summer, and its cooling properties are welcomed.

Lychees were first cultivated almost 2,000 years ago, in China, with their popularity so great in the 1st century at the imperial court, that a special courier service with fast horses would bring the fresh fruit from the orchards to diners’ tables. In Thailand, however, lychee cultivation has a shorter history, and began just a century ago. Lychees are grown for the most part in the north of Thailand, in the provinces of Chiang Mai, Chiang Rai and Phayao, which suit the fruit’s demanding requirements. Coming up to the ripening time in these areas the lychee bushes are easy to spot with their branches

heavy with fruit. Ripe lychees are a rich maroonbrown and are best eaten within four days of being picked. In the agricultural business any excess fruit tends to be canned and find its way to supermarket shelves. Harvest time is a period of festivals for the growers – and everyone loves a good festival. Each province has its own celebration: a festival in Phayao, others in the Fang district of Chiang Mai, and a fair in Chiang Rai. Each festival will feature traditional music and dance, competitions among growers and displays of lychee products.

But besides the promise of romance what do these small grape like fruits have to offer? Well, for one thing their taste is incredible; sweet with perhaps a hint of tartness, and they do truly have a cooling effect on the body. And during the hot season in Thailand they are a welcome and much needed respite from the heat. The outer skin may look unappealing with its wrinkled appearance but the inner white pulp has the consistency of a grape with a large pip in the middle. Dried lychee has been referred to by some as a nut because of this centre.

Maybe it’s the colour or the sweet taste, but lychees have long been associated with love and romance in China, and it seems to a lesser extent in Thailand also. In China giving a gift of lychee was tantamount to a marriage proposal – which is something to think about if you’re about to buy some for your neighbour! In Thailand some companies are promoting a tea infusion which has the fragrance of lychees and rose petals. Are lychees the fragrance of romance? Just possibly, according to the tea companies. Looking to set the right mood? If so, then lychee-scented candles might be just the thing for you, and they do exist.

However that is not the case. The lychee is very much a fruit, and as such is packed with vitamin C. In fact, just one fruit contains over 20% of our daily vitamin C requirement. Another positive is that they are low in saturated fats and sodium.

However there is a word of caution for anyone who is diabetic, since the fruits are high in natural sugars, moderation is key when consuming this fruit.

During lychee season you will see many locals consuming this fruit fresh from bunches that they’ve bought from the local markets. If you’d prefer an accompaniment to go with your

lychees try them with a glass of red wine, or how about a more European twist with a side plate of blue cheese? And if you swap out your usual grapes for a few succulent lychees, then your taste buds are sure to thank you.

If you want a refreshing drink you will likely see many stalls along the streets with large glass jars filled with juices and teas. Amongst these you are sure to find lychee juice pronounced ‘lynchii’ in Thai – don’t forget to pronounce that middle ‘n’. If you prefer something more on the alcoholic side, one of the products of the northern lychee growing areas is lychee wine – which is generally a pink wine with a slightly sour/sweet taste – and should be served cool.

Meanwhile, Chinese lychee wine is a full-bodied dessert wine made with 100% lychee fruit. It has a golden colour and a rich, sweet taste. The wine is usually served cold, either straight or with ice. This wine is recommended as an accompaniment to seafood and light Asian meals rather than heavy meat dishes.

While we’re on the topic of refreshing drinks here’s a quick recipe to refresh you on a summer afternoon – a lychee martini. So simple

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and so delicious. And if you feel decadent just tell yourself about all that healthy vitamin C you’re consuming. For a lychee Martini you’ll need ice cubes, six ounces of vodka, four ounces of lychee juice and a splash of vermouth. Plus a couple of fresh lychees for garnish. Then it’s very simple – in a cocktail shaker combine the ice, vodka, lychee juice and vermouth and shake until chilled. Pour into two glasses and garnish with the fresh lychees.

Enjoying fruit has never been so good.

With summer fast approaching look out for lychees which will be in abundance at local markets, and while the promise of romance may not be to everyone’s taste I don’t think you’ll be disappointed with this juicy refreshing fruit no matter how you decide to eat it. Or drink it.

Natalie Hughes

On The Rise Take a Bread Cake and Bakery creates amazingly tasty goods for all.

Drive along the ring-road and you'll pass many an interesting spot without even realizing – there are simply too many stores to notice all of them.

You might, for example, have seen the round sign for Take a Bread but, unless you make the effort to stop there, you'll have no sense at all that this is one of Samui’s most productive bakeries. It looks humble, but really packs a punch when it comes to professionalism, great tastes and very affordable prices. The products are extraordinarily good, and since the bakery doubles as a small café, you can try out what’s on offer right there and then. The atmosphere is very congenial and relaxed, with guests enjoying delicious snacks and drinks from breakfast time till late in the evening. Take a Bread keeps long hours - it’s open from 9:00 am until 9:00 pm, daily.

Spend any time at all here and you're bound to see the manager and owner, Chef Thiti Thongnamorn, more usually called Chef Yom. He’s the creator of all the products on offer. He has a surprising number of clients; there are not just individuals stopping off to buy his products, but he also serves the baking needs of a good number of the hotels and resorts both on Samui and neighbouring Koh Pha-Ngan. Indeed, if you're staying at a hotel, there’s a good chance you've already tried one or other of his products.

He’s also able to offer individualised items; Take a Bread gives you the chance to celebrate birthdays, weddings and all kinds of events with a cake or other goods specially made for the occasion.

Some bakeries cut corners and sacrifice quality, but you won’t find this at Take a Bread. “We use high quality flour for everything, and make sure

everything we make is as tasty as possible,” says Chef Yom, “It goes without saying that everything is 100% fresh, too.” Once you've tried some of Chef Yom’s products – and he has dozens and dozens of them – you'll want to try more. Not surprisingly, his client base is on the rise. Chef Yom can make about a hundred different types of bread, so there quite literally is something for everyone. A few people still want white square bread, and he makes that too, but there's a massive demand for variety. And of course, for healthier breads, too. “I'm now making a lot of gluten-free bread,” says Chef Yom. “More and more people are asking for this, along with organic flour. I also make gluten-free cakes and other baked goods. I'm keen to know what people would like, and once I know I can go about making it for them.” Chef Yom speaks good English, so communication is very easy.

He’s well-travelled, having held catering jobs in Singapore, Hong Kong, Malaysia, China and Taiwan. All in all, he’s had 20 years’ experience of being a chef, so you can be sure he knows his profession inside out. He opened Take a Bread because he realized there was an ever-increasing need for quality baked goods; Samui is home to many foreign residents and, of course, all the thousands of holiday makers who’re here at any one time. There’s now no way the island can meet everyone’s needs without professionally-run bakeries, such as Chef Yom’s.

At Take a Bread, everything’s focussed, calm and assured. The days starts early with the first batches being made well before dawn, ready for the morning; once 5:00 am comes, then the deliveries begin with bread and cakes taken to hotels all round Samui, while other goods are

shipped across to Koh Pha-Ngan. Precision’s called for as everything has to be right on time.

Chef Yom’s hotels and resorts rely on this, and so do the holidaymakers who expect everything to be ready for them when they come down to breakfast. He says, “The quality of the bread and cakes has to be the best possible, but that doesn’t mean a thing unless they're where they're supposed to be – on the table, and not sitting in a truck somewhere.”

To get to Take a Bread, simply head towards Bophut on the ring-road and you'll see it on the left-hand side of the road on the rise just after Big C supermarket. You can’t miss it as you'll see the sign for the bakery just before the crest of the hill. When you arrive, you’re guaranteed excellent service, and if you're staying for a coffee and croissant outside, you'll be able to take your time and see something of what’s going on at the bakery. People are always stopping by to get one or other of Chef Yom’s goodies, and probably you'll see him too. He seems to personally know many of his customers and is always a welcoming figure. Great products at great prices make Take a Bread a well-known spot on the island.

Dimitri Waring For further information, telephone 0 885 023 112 or 0 819 002 923.

Facebook: Take-a-bread-Samui-Thailand

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

Tel: 077 430 030, 077 245 035 www.kruabophut.com

Free Parking available at The

Wharf!!

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Prawn Stars How millions of prawns get from pond to plate.

What’s the difference between a prawn and a shrimp? It sounds like a pub-quiz question; something that sounds tricky yet, a short, punchy answer suffices. In fact you'd need a marine biologist to answer it properly. Even then, there are further problems. In the USA shrimp and prawns tend to lumped together and called shrimp, while in the UK, they're prawns.

Some people however distinguish between sizes. Shrimps are used to describe the smaller variety, whilst prawn is used to name the larger members of both species. Here in Thailand, most restaurants call them prawns.

The biological difference between prawns and shrimps? Prawns have claws on three of their five pairs of legs; shrimp have claws on two of their five pairs of legs. But as far as cooking them goes, they are identical and interchangeable. And they're extremely sought after. Today, production is growing at an approximate rate of 10 percent annually - one of the highest growth rates in aquaculture. They're the most valuable traded marine product in the world today, and worth some 11 billion dollars.

There over 300 different species of prawns and shrimps, which are found in most waters all over the world.

They're not just tasty, they're good for you.

Prawns and shrimps are an extremely good source of protein, yet are very low in fat and calories, making them a very healthy choice. A 4 oz. (115 g) portion of shrimps contains almost half the recommended daily protein, but only contains 112 calories and less than 1g of fat.

Shrimps and prawns are packed with the good omega-3 fatty acids; they help prevent against

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heart disease, circulatory diseases and many other types of illnesses. Prawns and shrimps are veritable vitamin and mineral capsules: they contain high levels of vitamin B12, zinc, iodine, phosphorous, potassium, selenium and iron and smaller quantities of calcium, magnesium and sodium. Not surprisingly they're the most consumed marine product in the world.

Because of the rocketing demand for prawns, production these days is highly commercial.

About 75% of farmed prawns are produced in Asia, particularly in China and Thailand. The largest exporting nation is Thailand. Demand continues to increase, and so does farming technology, with prawns being produced at higher and higher densities.

Prawns started getting extremely popular in the 1970s, with massive demand from the three biggest consumers, the USA, Japan and Western Europe. To meet that demand, prawns started being commercially farmed in ponds specially constructed for the purpose. Nowadays when you're flying over parts of Southeast Asia, you'll see what look like reservoirs, separated by tiny raised paths. These are mostly prawn farms.

If you could dip down and pluck out a few of the inhabitants of prawn farms anywhere in the world, you'd find that some 80% of all the stock come from just two species, the Pacific White Shrimp and the Giant Tiger Prawn.

Unfortunately, they're precisely the kind that gets sick really easily, and there have been entire regional wipe-outs. Complaints in the 1990s led to stricter regulation by governments.

Today the industry is carefully monitored, and

it’s hoped that more sustainable farming will be promoted and implemented. There’s a long way to go, however. Prawn farming certainly has its murky side. Coastal areas are ecologically degraded by the existence of the farms, and it’s been proved that the local populace is left out of the massive profits generated by farming. And odd as it may seem, traditional subsistence fishing often turns out to be more financially viable.

There's also the question of animal welfare.

Most female shrimp and prawns, when in captive conditions, do not develop mature ovaries. In order to get round this major problem, one or both eyestalks are removed from each female. This practice is almost universal. Even in situations where females can grow ovaries, it’s still used, as it increases total egg production. Once females have been blinded, complete ovarian development often ensues within as little as three to ten days.

Further issues arise because prawns and shrimps are carnivores. They need to eat other, smaller fish, in other words. Those fish tend to supplied by trawlers which catch so-called trash fish – anything small that lands in the nets. The trash fish are incredibly valuable, however – they are the food for the fish in the sea, which, as we all know, are being depleted. A vicious circle, therefore.

Financing fish farms is also tricky. It’s a heavy-duty business. You might not think so.

After all, just how hard is it to stock a pond and keep it going? But to get started in the prawn farming business these days requires massive investment and, much like buying property, isn’t

something that everyone can afford. Large coastal tracts that are taken up by prawn farming may provide massive profits for the investors, but the locals who tend to work on the farms are poorly paid and their traditional means to earning money have been disrupted.

The process of commercially growing prawns is an intricate one with many variables. It’s easy to go wrong. Every aspect has to be carefully controlled. There are three basic stages of prawn culture: hatchery, nursery, and what’s called pond growout. To start off you need to maintain a healthy population of ‘broodstock’; these larvae must be kept in water that has minimal weed growth. Salinity and temperature must also be maintained. The water needs to be cleaned if necessary, using filters. There are many larval stages before the larvae become post-larvae and are placed in a new tank or pond.

In the nursery stage, the young prawns go into production ponds where everything is done to make them as large as possible. They are then placed in growout ponds where they will live until harvesting. The lower the stocking density, the larger the size of the individual prawns … but, of course, the greater the density, the greater the overall harvest weight. A major consideration is the obvious one: to breed the largest possible prawns at the greatest density.

Governments and development aid agencies have promoted large-scale prawn farming as a path to help stop poverty, although this is often, as we’ve seen, at the expense of the environment. There is however change and

on-going interest to address environmental and social impacts by many bodies in the industry.

For many, it’s time that big and small farms the world over work towards producing prawns rather more carefully. In the major prawn-farming areas of Central America and Southeast Asia many farmers are looking to comply with responsible farming ethics. The WWF, the Food and Agriculture Organization of the United Nations, the World Bank, the Network of Aquaculture Centers of Asia Pacific and the U.N. Environmental Program formed the Shrimp Aquaculture and the Environment Consortium, with a major aim being sustainable, responsible farming. And it hopefully won’t be too long before consumers start to demand that the prawns on their plates come from certified sources. Meanwhile, if you're eating prawns in a restaurant don’t be surprised when the people at the next table look over and order the very dish you've chosen – prawns are indeed that popular.

Dimitri Waring

Daytime Delights Dining at Santiburi Samui Country Club.

Nestled in the hills and coconut groves, way above the ring-road between Maenam and Bang Por, lie the beautifully manicured greens of Santiburi Golf Course. Follow signs for the Santiburi Golf Course, not ‘Country Club’, from the ring-road at Maenam Soi 7. As you climb towards the club up gentle hills and slopes, on well maintained, wide, spacious and quiet roads, you feel the air becoming cooler and fresher. It is a calming ascent, and at the top, you'll be rewarded by some of the best views of Samui's north coast. On a fine day, you will see a coastal panoramic view stretching as far as Choeng Mon, the island's most north-easterly point, all the way along the north coast to Bang Por and then towards Nathon, in the west of the island. The 18-hole championship golf course (Par 72 and 6,930 Yards) is known as one of the most beautiful courses in Asia, and is well worth a visit, whether or not you play golf.

The clubhouse itself is built in a discrete Thai architectural style with high ceilings, and rises way above the landscaped greens, lakes and bunkers. It has an extremely relaxed and decidedly unstuffy atmosphere for a golf club, one of the reasons why the club was re-named Santiburi Country Club. The restaurant itself is spacious and airy, catching every breeze and wisp of air that wanders up from the coast, keeping it surprisingly cool. The view is truly spectacular. Whilst sipping a cool lemon and soda, or glass of wine, be sure to spend some

time just marvelling at the positioning of islands such as Koh Pha-Ngan, placed ‘just so', along the coastline and into the distance. Consider how the water in the man-made lakes of the golf course is used to water the immaculate greens. Spend some time to just relax, or catch up with some current world affairs with the up-to-date newspapers and magazines that are made readily available.

The restaurant serves a mixture of Thai and western food, and is much more affordable than you might think, especially when you take into account that this is also one of the best locations on the island, where you can see both the sunrise and sunset. Opening hours are from 6:00 am until 8.00 pm, opening just before sunrise and remaining open until about an hour or so after sunset. There is an all-day breakfast menu which includes eggs cooked any way you like; fried, boiled, poached, scrambled or as an omelette.

Appetizers and main courses are predominantly Thai, and popular dishes include; spring rolls, prawn tempura, chicken or pork satay with peanut sauce, chicken with cashew nuts, green curry and a fantastic pad Thai (fried noodles with prawns). For those fancying more western fare, there is an array of club sandwiches, burgers, German sausages, spaghetti, lasagne and good old ‘fish and chips’. In addition to the main menu, there are six different set meal choices available, all consisting of five courses; an appetizer, soup, salad, main course and dessert. A

great idea if you wish to entertain, and again, excellent value for money. The clubhouse and restaurant are a fantastic venue for any event. It can cater for up to 100 people, and is often used for functions such as weddings and birthdays, as well as conference groups.

Santiburi Country Club is a popular place for golfers and non-golfers alike. Many people drive or cycle up to the clubhouse and then walk, jog or cycle around the quiet, well-maintained roads.

Go for your morning exercise, watch the sunrise and stay for breakfast or lunch. If you go in the late afternoon, watch the sun setting to the west and enjoy a relaxed dinner afterwards. The clubhouse has a locker room and showers; it really is a most civilised environment and welcomes everyone.

Khun Santi Bhirombhakdi, most commonly known as Khun Santi, is one of Thailand's most prominent businessmen, and is well known for his foresight and business acumen. Not only is he the owner and founder of Boon Rawd Brewery, the oldest and largest brewery in Thailand (most famous for its Singha beer), but he is associated with many other projects too. He planned and developed the Santiburi Resort on the coast, as well as its associated golf course at the country club, way back when there were only coconut groves being farmed in this part of Samui. And no surprise here, Khun Santi also loves to play golf.

Khun Santi, together with General Manager Derek McKenzie, who is originally from Scotland, wanted golf professionals and novices alike to enjoy the game. So you can come here to enjoy the food, sip a cool drink and enjoy the exquisite view, but anyone is welcome to play a round of golf. You don't have to be a member or have bought your golf clubs with you.

Everything can be rented from the clubhouse at reasonable prices, and the proficient caddies will help and advise you throughout your game.

There is no handicap requirement to be able to play on the course, but beginners are advised to start on the somewhat easier first nine holes of the course. The course itself has a distinctive character. It has been harmoniously blended into the natural mountain landscape, and the coconut trees that are so plentiful on Samui, have been skilfully integrated into the course, along with other native tropical plants. Every hole represents its own challenge for the golfer. There are steep uphill and downhill slopes that create multiple playing levels. There are long winding fairways, as well as breath-taking gorges, bunkers and lakes that serve to challenge and improve the golfers skill set and experience.

Prices are very reasonable for the quality of the course, and every Wednesday all golfers receive 50% discount on the normal green fee. There is also a special twilight promotion from 3.30 pm onwards, which costs just 1,750 Baht for nine

holes and is available to everyone. Be aware that there is are planned annual maintenance programs taking place from April 4th to 18th and again from October 3rd until 17th this year, but check ahead as the dates are subject to change.

This program ensures that the golf course is kept in its pristine condition for players. The full course is still available to play on during this period and there is a 50% discount.

So you may have read all the tourist brochures and thought about what trips and excursions you might try during your stay on Samui. Well, this is one part-day trip that you won't find in any brochure, which means there won't be mini-bus groups wandering around taking endless photos, there is no hint of tourism about it all. So ascend the hills, marvel at the views and scenic landscaping, savour the cool calm, atmosphere, and enjoy a great meal and cool drink, what better way is there to start or finish a simply delightful day on Samui.

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

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

Reservation: 0 7743 0105 Open: 6.00 pm - 11.00 pm Beachfront at The Wharf, Fisherman's Village www.siamwininganddining.com 7

Bamboozled!

Once you try bamboo, you'll be hooked on this Asian staple.

When spring time comes in Japan, everyone welcomes it. The country starts to recover from the rigours of winter, and the famed cherry blossom season is already on the horizon. But an equally well-known joy is already gracing many a restaurant table: bamboo shoots. Go into even the humblest eateries and you'll be able to try out ramen, heaped with fresh bamboo shoots.

Bamboo adds a clean-cut crunch to this particular dish, but you'll find bamboo is eaten all over Asia. It’s set to gain in popularity as it becomes more widely known in the rest of the world, too.

Bamboo is surely one of the world’s most versatile natural materials. It can be used to make beds, chairs, tables and almost any kind of furniture. You can make a whole living space out of bamboo alone – many of the world’s huts are made of nothing but bamboo. It can be fashioned into boats, too. And not only can you eat bamboo, you can drink it, too, either as a wine or soft drink.

The shoots are the new growth sprouts of bamboo plants, and are traditionally harvested once they break through the ground. At this stage they're tender, but once the stalks begin to

grow, they become too tough for consumption.

You can buy fresh shoots in Asia and also in parts of the west, but you'll also find them canned, dried, or vacuum sealed in plastic. They tend to absorb the flavours of whatever they're cooked with, and can be found in a plethora of Asian dishes and soups.

There’s one caveat about bamboo, which you'll have to watch out for. The shoots of certain species contain a poison, known as taxiphyllin, which once ingested turns into cyanide in the gut. So you need to process the bamboo first, unless you happen to be a golden bamboo lemur, an animal that can eat bamboo in such quantities that the toxin would kill a human.

You can pre-cook with rice bran to do this. The starch in the bran absorbs the poison, removing it from the bamboo shoots. Then add a couple of dry red peppers to take away the bitterness. This is a simple process, and dates back hundreds, if not thousands of years.

This should be done as soon as you get the fresh bamboo shoot, whether you intend to use it immediately or not. The longer you leave it in its raw state, the more the bamboo acquires an unpleasant bitterness.

There's definitely little wastage when it comes to bamboo. The stalks of larger bamboo varieties are used for cooking in many Asian culinary traditions. The hollows of the stalks are placed over a flame and are used for boiling soups and cooking rice. The process adds a subtle flavour to whatever’s in the stalk, as well as being a handy cooking vessel. Even tea can be made in this way – it’s steamed rather than boiled.

Pickled bamboo, used as a condiment, may also be made from the pith of the young shoots. And unlikely as it seems, you can also use bamboo as a wrapping for food. In this case, it’s the leaves that are used; they're ideal for steamed dumplings. Environmentalists are also keen to promote bamboo for the manufacture of utensils, such as chopsticks; not only can you eat bamboo, you can eat with it, too.

Tama or pickled bamboo shoots are popular in Nepal, and are used along with black-eyed beans as a delicacy - aloo bodi tama. You'll find this dish in many a Nepalese restaurant, the world over. During winter, bamboo shoots are sliced while fresh and then pickled along with mustard seeds and turmeric. Traditionally they're then stored in glass jars and kept in direct sunlight for the best flavour.

In parts of India, the young shoots are first grated and then fermented. This is a basic preparation for various dishes, such as a vegetable soup, known simply as ‘anill’. It can also be turned into pancakes once rice flour is used to bind the mixture.

Meanwhile, further to the east, the Indonesians love to boil bamboo with coconut milk and to make ‘gulai rebung’. Sometimes they’ll add mixed vegetables, or for something very different they’ll fry the shoots with vegetables before serving them wrapped.

In Thailand you'll see plenty of bamboo shoots in any local market you care to visit. The Thais use bamboo as an ingredient in many dishes, such as curries and chicken dishes. It goes well with staples such as water chestnuts or peppers, but you'll as often or not just fine it mixed in with other vegetables.

Regardless of whether you find bamboo shoots fresh or canned, they add a delightfully crunchy texture to so many dishes. If you fancy cooking with bamboo yourself, there are plenty of ideas to get you going. Here are just a few: you can simmer bamboo shoots in dashi, soy sauce,

mirin, and chilli flakes for a crunchy topping for ramen, especially tonkatsu ramen. You can simply add sliced bamboo shoots to your favourite curries, or stir-fry the shoots along with vegetables, and if desired, meat. Fancy doing some pickling? Then make a mix using rice vinegar, sugar, and a dash of fish sauce for the shoots. And for spring greens, add thinly-sliced bamboo shoots and drizzle with a Japanese sesame oil dressing. This goes particularly well with radish, carrots, and green onion.

As you can see, bamboo is one of humankind’s best friends. Not only can you fashion a house from it and turn it into a boat that’ll take you along travel along rivers and canals, you can eat and drink it. If you're in Thailand, you'll see bamboo everywhere, but you may just not be aware that the topping on your lunch or dinner may also have bamboo as part of its flavour.

Dimitri Waring

Discover authentic

Indian Cuisine

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

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Samui 2012 WINNER

2013 WINNER

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Fine Beachside Dining with Spectacular Sunsets

THE SIAM RESIDENCE B o u t i q u e

R e s o r t

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

Turkish Delight

What other title to give a story about one of the best Turkish restaurants anywhere – The Bazaar in Fisherman’s Village!

Turkish cuisine is a lesson in how to get things right. It’s the result of centuries of change and evolution. It’s what happens when a nation has a 2,000-year history, and then finds itself at the crossroads of all trade between East and West.

The people of Turkey emerged from descendants of nomadic tribes from western Asia and Mongolia. Their cuisine was also breathed on by the Chinese and Persians along the way. It’s been influenced by their neighbours in Iran, Georgia and Azerbaijan. Unlike many other lands, there’s no basic element or single central feature – such as Italian pasta, French sauces, or the potatoes that are the staple of so many other European nations. The end result is an essay in creative combinations – rich, tantalising, diverse and unique.

How on earth did it come about that someone actually invented, for example, Cabbage Dolma?

‘Dolma’ is the collective name for stuffed vegetables. But the stuffing here is a scintillating combination of sautéed rice, pine-nuts, currants, spices and herbs, tightly wrapped in feather-light leaves of cabbage, and all created exactly half an inch thick, then stacked-up on a plate decorated with lemon wedges? This is just one example of the hundreds of surprising tastes and textures that symbolise today’s Turkish cuisine.

Sometime towards the end of last year, a new restaurant opened in Fisherman’s Village. It was a bold venture, but one that’s paid off handsomely. There are hardly any Turkish restaurants on Samui, and the few that are here, are hidden away. But this one, ‘The Bazaar’, is not only right out in the limelight at the island’s most-popular tourist mecca, but it’s the real thing, too. The cuisine is authentic, the chef experienced, the menu broad and the prices pleasantly reasonable.

It’s big – there’s an outer area, a colonnade, and a wonderfully decorated main room, with a kiddies play area in one corner. “This is a family restaurant,” owner Anton Volkov explained.

“Most of the island’s Turkish residents and visitors come to us. And young children are often a consideration. So there’s not only a special kiddies’ menu, but also somewhere for

them to sit and be entertained, complete with toys and a playhouse.”

The first time you go to The Bazaar, it’s tempting to simply sit outside, take in the sea view, then order your food and eat it. But the attractive red and white pavilions with loungers and cushions, interspersed with enormous parasols, will give you a clue. The inner room really does have that Ottoman Empire feel. A head-high tiered jade fountain is the focus, but don’t let this pull your eye away from the marvellous carpets hanging on the walls, or the huge stained glass panel. Or the astonishing giant copper coffee machine; an antique from the 1930s. As are the hand-wrought and elaborately-decorated pewter trays, glass-holders, cups, saucers used for the tea and coffee. They’re all on display inside, ready for use. A trip to The Bazaar just isn’t complete unless you also venture inside, away from the seashore.

Chef Rizvan is a veteran of the kitchen. He’s had more than 24 years running Turkish restaurants in Germany and Holland (as well as in his native country, Turkey, of course) before being headhunted for his first post on Samui, here at The Bazaar. And he specially imports a great many of the hard-to-find ingredients he uses, items like spices and herbs, rosewater, burghul, tahini and filo, as well as baking his own pastries and creating authentic Turkish delight. And check out the desserts – all items created by Chef Rizvan!

The actual menu itself is another example of how to do things right – big, clear, easy to scan, and with almost every dish accompanied by a crisp colour photo. If you’re not familiar with Turkish cuisine, this kind of presentation is an absolute must. There’s a goodly range of ‘meze’ to begin with, some of them cold, some of them hot. In Turkey, there’s a rich tradition associated with liquor. Drinking alcoholic beverages in the company of family and friends, at home or in taverns and restaurants, is a part of most social occasions. Similar to the Spanish ‘tapas’, meze is the general category of dishes that are taken in small quantities to start off the meal. These are usually nibbled along with ‘raki’, the

anise-flavoured national drink of Turks everywhere. The ‘Cacik’ is just perfect here (yoghurt with cucumber and garlic), as is the ‘Hummus’ (mashed chickpeas blended with tahini, olive oil, lemon juice and garlic.)

Unlike many other countries, soup is an all-day affair, quite often taken for breakfast. A tasty dip here would be the ‘Etli Fasulya Çorbasi’, a rich mix of beef and red kidney beans. And the selection of salads is simply excellent. But the star of the show has to be the kebaps. The familiar ‘sis kebap’ originated in Turkey. But those little sticks that you see on the high street are merely fast food imitations of the real thing.

The skewers here are one metre long and sizzle over a big wood/charcoal grill at one side of the kitchen. Choose from lamb, chicken, duck, sea bass, sea perch, kofte (meatballs) and several combos of vegetarian. And if you come as a family, the enormous ‘Mixed Grill Platter’ is more than enough for six of you.

Or you could just pick one of the mains. There are seven carefully selected dishes on offer, each of them coming with plentiful vegetables, and all of the prime meat being imported from Australia or New Zealand. It’s hard to select just one, but the ‘Levenghi’ is outstanding – fried sea perch stuffed with walnuts, onions, tomatoes, offset with lemon and delicately seasoned with herbs and spices.

You’ll also discover some of the best affordable wines here, too. The house wine is a superb Chilean Concha y Toro Reservado Cabernet Sauvignon, twinned with a complementary Sendero Sauvignon Blanc. And if you come along on a Monday, Wednesday or Friday, you can enjoy these, and all the rest that’s on offer, along with some exotic belly dancing to top off your evening at The Bazaar – it’s all undeniably one huge Turkish delight!

Rob De Wet For reservations or further information, telephone 0 7743 0105.

Facebook: thebazaarsamui

An outstanding menu of International & Thai cuisine prepared by master chef Joseph Spiteri

Choeng Mon, 88/18 Moo 5, T. Bophut, Koh Samui Tel: 0 77243888 Email: info@baywaterresort.com www.baywaterresort.com www.siamwininganddining.com

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Decidedly Del

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licious, Always Affordable Impiana Samui Chaweng Noi’s two restaurants offer the tastiest of creations at hard-to-beat prices.

Pleasure seems hard-wired into Chaweng, but sometimes it can completely take over and hinder you from relaxing. But if you head to the south, where nature takes over, you'll find Impiana Samui Chaweng Noi manages to combine all the pleasures of holidaying with a truly laid-back vibe. The resort is the creation of Impiana Hotels & Resorts Management, a Malaysian-owned company and a highly-respected brand in Southeast Asia. Despite being within a stone’s throw of just about everything, Impiana is in a secluded location, just two kilometres south of Chaweng on the ring-road. Fewer crowds, therefore, but every bit as enjoyable. And that includes the excellent dining facilities that Impiana’s two restaurants offer guests and the general public.

Sabai Restaurant is an ideal spot for a romantic dinner. Firstly, the setting’s wonderful; the restaurant directly overlooks the sea, offering great views of the bay. You can choose to sit on the terrace or if you prefer in the dining room itself, which is open to the breezes. It’s especially beautiful by the light of the full moon, and if you book ahead, you can choose to have a table that’s directly on the sands. What could be better? The food is every bit as good as you’d expect from a hotel of this calibre. It’s all in the professional hands of top-notch chef, Khun Mas, and his team.

After working for 10 years in Bangkok and honing his skills, Khun Mas moved to Samui, where he offers diners a range of cuisines that span Asian dishes, and especially those from his native Thailand, as well as a whole gamut of fine Mediterranean ones. For the Thai dishes, he offers traditional delights, and further teases the taste buds by giving these recipes a few tweaks of his own. The results? Let’s just say that many diners like to come back for more. He also offers

original dishes that are completely his own creation. His approach alone is enough to set Impiana apart from many of its competitors. And then there’s the pricing – everything here’s great value for money.

For Thai cuisine you can choose between delicate and light dishes seasoned with sauces made, for example, from limes, to the more flavourful and spicy curries. And if you're worried about the food being too hot for you, just have a word with the waiting staff and ask for it to be mild. This makes it a great place if you're trying Thai food for the first time.

The restaurant’s signature dish typifies what Khun Mas is capable of when given free range: his Mango Sushi is quite different from anything else you'll have tried. It comes prepared with three different colours of sweet sticky rice, pandan leaves and delicious coconut milk. Along with this you'll find the juicy pulp of a ripe mango. Definitely a departure from traditional Japanese sushi, this is a dish worth trying for the sheer taste. Naturally, it’s only to be found here at Impiana.

But if Asian food isn’t for you, the western dishes are also excellent, and there's a whole range of them, too. You can feast to your heart’s content on typically Mediterranean fare such as pasta, salads and pizza, which are all made with the best original ingredients imported from the area.

To round off dinner, you'll want to tuck into some of the excellent desserts that are on offer – an irresistible selection of wonderful delights that showcase Khun Mas’ passion for tasty food.

Meanwhile, just upstairs from Sabai Restaurant, you'll find Tamarind Bar & Lounge, where you

can enjoy dinner in a relaxed atmosphere. It offers a selection of Thai fusion food, and an excellent drinks list featuring special tropical cocktails along with old favourites, as well as local and international beers and an extensive wine list. In addition there’s nightly live entertainment every night. Prices here are also incredibly reasonable.

Both restaurants offer shelter and respite from the hectic world of Chaweng. Once you're here, you'll be soothed by the proximity of the sea and by the warm, friendly demeanour of the staff. They’ll do their bit, and more, to ensure you enjoy your visit. Incidentally, children are very welcome here.

With the location, food and service all top-notch, it’s not surprising that Impiana is a popular venue for weddings and vow renewals. Idyllic ceremonies take place right on the beach with a backdrop of pure tropical seas, followed by a lavish reception afterwards. The resort handles weddings as professionally as it does everything else, and naturally has its own wedding planning service. But you don’t need to be getting married here to enjoy a romantic time. If you would like to arrange something truly special, then simply opt for a romantic dinner on the beach, with a beautiful gazebo, plenty of flowers and your own private chef cooking for you. And if you want, you can make the evening more special still by having some 200 candles placed on the sands around you.

Wednesdays, it’s Italian Night (490 Baht), with a buffet dinner of salads, entrees and pasta.

Char-grilled steak from Australia, along with pork and chicken star in Thursday’s Steak Supreme (from 300 Baht), while on Fridays there’s the Beach Barbecue Buffet with live music (690 Baht). When the weekend comes, you can enjoy Surf & Turf on Saturday night (790 Baht), and to finish the week there’s the Sunday Roast Dinner (390 Baht) – yes, an original roast with mashed potatoes, homemade gravy and salads.

You can also take advantage of not just one but three separate happy hours, from midday till 2:00 pm, from 5:00 till 7:00 pm and finally from 9:00 pm till 11:00 pm. Incidentally, every day there’s live music, courtesy of The Trio.

Impiana Resort has been charming its diners for well over a decade now, and with its two restaurants offers a wide choice of excellent food and drink. There's definitely something for everyone. And thanks to the resort’s great prices, it’s always affordable. With every evening being a special occasion, diners are making a beeline for the stylish Impiana.

Dimitri Waring For reservations or further information, telephone 0 7742 2011. www.impiana.com

The resort has culinary themes for every day of the week. Monday is Classical Thai Night (590 Baht) with a Thai buffet featuring dishes from all around the country. Tuesday is Catch of The Day (from 250 Baht) with freshly grilled seafood. On

www.siamwininganddining.com 11

Going Native Joining the locals at Khao Man Gai Go Loong.

Some of the simplest places serve remarkably good food. Unfortunately you may not even notice them. Not every restaurant blows its culinary trumpet, and not all are easy to find. If you go to Khao Man Gai Go Loong in Chaweng, you'll find dependably good dishes – you just need to know how to find it.

Something that strikes everyone about this restaurant is how spotlessly clean it is. You really could, for example, eat straight off the stainless-steel tables – it’s pristine here. Staff are always cleaning up when they're not cooking and serving, and the restaurant is a monument to cleanliness, even though it’s on the main road and is open to the elements.

It’s a humble eatery, friendly and workaday, with plastic chairs, and fans for cooling. If you know Thailand you'll know that there are thousands of restaurants just like this, offering simple dishes in a friendly setting. They're family-run businesses with varying degrees of quality, but here, that quality is definitely on the high side. The restaurant name sounds a little unwieldy to foreign ears, but translates as ‘Go Loong’s chicken rice’. Go Loong is the present owner’s father; the restaurant is named in his honour.

Most people who come here are locals who live or work in the immediate area, a busy part of Chaweng. They're mostly Thai people, along with a few foreigners who know about the place. The restaurant’s right on the ring-road, about a kilometre south of Tesco-Lotus. If heading south, go past the traffic lights, and be prepared to stop close by the third 7-Eleven you see on the right-hand side. Khao Man Gai Go Loong is right next door to Pepenero Italian Cuisine. There’s plenty of parking off-road.

Opening hours are long; you can eat here any time from 7:00 am till 3:30 pm.

Normally the restaurant’s open every day, but occasionally you'll find it closed for a holiday.

Khun Samat, the owner, manager and chef, used to have a similar restaurant in his home town of Nakhon Sri Thammarat. It belonged to his parents who taught him everything about cooking. He eventually took over from them, and later decided to move the restaurant to Samui. What made him do that? Khun Samat says, “I came to Koh Samui for a visit and found that the style of chicken I cook wasn’t really so well done here. So I decided to come here, and first set up in Tesco-Lotus, just up the road.” That was 11 years ago, but for the last two, he’s been in the present location. He’s basically making the same dishes that his family made back at home, and judging from all the people who come in to eat, he’s very successful. Indeed, the food is very tasty. Prices remain extraordinarily cheap, and you can eat a dish such as chicken on rice for as little as 50 Baht. Water comes free – help yourself to the pitcher on the table; the staff will bring a glass with ice. Or you can have bottled water or other soft drinks at minimal price.

There are just nine dishes, along with soup. It’s a

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very small menu, but Khun Samat and his team simply stick to what they're expert at. The simplest dish is the understated, yet ever popular, boiled chicken, which comes atop rice.

There’s also a clear soup that comes with the dishes, or you can opt for a delicious noodle soup.

As well as boiled chicken, you can have it breaded and fried, which gives it quite a different taste, or you can have pork on rice, either red pork, crispy pork or pork leg.

Whatever you decide to have, it’ll be cooked right at the front of the restaurant. You can see chickens hanging there in a glass-fronted case.

Everything is prepared on a gas-fired burner.

When you're sitting down you can see the cooks working, chopping and dicing and making food for whoever comes in. Many people sit at the tables to eat, but some just come for takeaway, to eat in their offices or homes nearby.

The staff don't really speak English but there’s no issue, as there's a menu on the far wall in both Thai and English. In addition there are also pictures and English descriptions right above the food counter, too, so it’s really no problem when it comes to language. It’s an extremely friendly place and there’s no need to feel even the slightest inhibitions.

Each table gleams with cleanliness as we’ve mentioned already, but on each you'll find a set of condiments. The restaurant makes its very own rich dark brown sauce to go with the chicken. It’s a little spicy, but not overmuch so.

You'll also find a sweet soy sauce that adds a piquancy to chicken. Try either one, or both – they have totally different tastes. In addition, you'll see each table has a small dish of garlic cloves and tiny green chillies. Simply add to your dish. The chillies, by the way, aren’t as powerful as they look. Certainly not mild, but not too fiery either. Caution’s advised if you're not used to hot spices, however.

The dishes by themselves are mild, and it’s up to you to spice them up as you wish. If you've had your fill of fiery heat, then head to a place like this which proves the point that not all Thai food is spicy. Children come here to eat, some not much older than toddlers, and seem to get along with the food just fine.

Popular amongst the locals, Khao Man Gai Go Loong deserves to be better known, and once you've had a meal here, you're sure to want to come back and try another dish or two. The restaurant’s a brilliant find.

Dimitri Waring

Traditional Thai Pad Thai restaurant at Manathai offers a wide range of best-loved Thai dishes at truly affordable prices.

This elegant yet simple space befits its setting in Manathai, a resort known for its colonial-look buildings that seem to have stepped out of a distant era, with their teak hallways and shuttered windows. The restaurant is spacious and open to the sea breezes. You can either sit inside or on the pleasant covered terrace right outside. Popular with everyone who loves Thai food, Pad Thai offers the tastiest selection at great prices. It’s an oasis from the heat of the day, and though the accent is on great food and drink, its cool interior also contains a collage of photos that depict Samui’s past.

If you're familiar with Samui, then you'll know that relatively few photos exist from the pre-digital era, but here you'll find quite a collection. Many have been donated by the staff, and show what life on Samui looked like several decades ago: a farmer walks a buffalo along a beach at dusk, a happy-looking party of Thais have their picture taken at a beachside gathering and people clean nets by a boat while two buffaloes knock heads in a fight. Surprisingly, a lot hasn’t changed at all, and you can still see these activities today. Some things stay the same, and certainly this goes for favourite Thai dishes.

Keeping these traditions alive are what Pad Thai’s all about.

The restaurant is a popular spot both for all-day dining and a meal out in the evening. It’s open from 11:00 am until at 9:30 pm daily. It’s very easy to find: as you drive along the ring-road from Chaweng to Lamai, you'll see it on your right just after the turning for Tamarind Springs.

There’s plenty of parking at Manathai itself, right next to the restaurant.

It’s a great place for traditional Thai food. And just as its name suggests, you'll find plenty of pad Thai here, and it comes in many variations; you can order with chicken, shrimp, pork, beef or seafood. To accompany your choice, you

might want to order another equally delicious Thai favourite, a papaya salad.

Everything to do with food at Manathai is in the very capable hands of their new executive chef, Khun Jintaporn Phialamkhaek. When the restaurant first started, it mostly sold just pad Thai and little else, but its menu has been ramped up to include a much wider range of Thai treats. Khun Jintaporn has added on over a dozen new dishes, and it’s safe to say that there’ll be something on the menu that you like.

The recipes encapsulate all that’s best about Thai cooking. These are all authentic recipes that have stood the test of time and are well-known throughout the country.

Green curry couldn’t possibly be more Thai, and the restaurant offers both a vegetarian version as well as chicken, beef and prawn variations.

Depending on what you choose, you'll end up with very different flavoured dishes, and naturally, you can specify the degree of spiciness you'd like. Red curry also figures in the menu with a rich duck breast that's bound to appeal.

Then there’s penang beef curry, with its tasty nuances of kaffir lime leaf, and the ever-popular massaman curry, a dish that comes with chicken, potatoes and peanuts. If you like chicken, but aren’t in the mood for coconut curry, then you can simply have it as the main ingredient in the excellent chicken coconut milk soup. And something you should definitely not miss out on if you're in Thailand is stir-fried chicken with cashew nuts. Cashews are a staple of the country and go incredibly well with chicken; if you don't know them you'll probably enjoy the savoury and mild taste of these soft nuts. From the north of Thailand comes khao soi chicken, a kind of curry with noodles.

Fish lovers will appreciate the steamed sea bass with plum sauce that adds an agreeable

sweetness to the dish, or the deep-fried fish with sweet chilli sauce, a typically Thai way to prepare seafood. And if you'd like to spice things up a little, then you might well want to try the restaurant’s spicy fried sea bass. The à la carte selection also includes dishes such as spicy spaghetti with beef, pork or chicken and sukiyaki soup.

For desserts, a firm favourite is the sticky rice with mango, or you can choose the locally-made coconut ice-cream. You can actually taste not just the coconut, but also its crunchiness – the real thing, in other words. It’s a traditional ice-cream and served in the traditional way; you can add peanuts, jackfruit and bright green coconut jelly, just like the Thais do. If you're into shakes you should definitely try the signature pineapple juice. The juice of a freshly-squeezed pineapple is served in a glass with juiced Thai basil. It might sound like those two ingredients wouldn’t go well together, but they're entirely complementary, and this is a deliciously refreshing drink. It’s green rather than yellow, but once you try it, you'll be smitten.

You can also take advantage of the lunchtime buffet (Mondays and Thursdays only). It consists of six hot dishes and a noodle soup option and for 500 baht you can eat to your heart’s content.

There's also a complimentary soft drink.

You’ll probably feel like lingering at Pad Thai and there’s certainly no need to rush. Enjoy the architecture, unique on Samui, but best of all come for the generous portions of excellent food at more than reasonable prices.

Dimitri Waring For reservations or further information, telephone 0 7745 8560-4. www.manathai.com

Daily Theme Nights From 7pm.

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

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

www.siamwininganddining.com

13

A Class of Your Own There’s never been a better time to learn how to cook, Thai-style!

A tropical island. Sunshine, white sand, a deep blue sky, and palm trees swaying in the breeze.

It’s idyllic. But it’ll take you a couple of days to get your feet back on the ground. It’ll take a while for the jet lag to go. And, like everyone, you’ll just flop out round the pool, only too happy to be here. And then, perhaps three days on, you’ll start to go exploring. Just round and about, on the nearby streets for a start. Or out along the sand at night – it’s really too hot in the day to go rushing around.

cooking class. And this is where things get interesting, historically, as well as food-wise.

Because, going back 20 years, there was only one cooking school on the island. But back then other things were different, too. For example, most resorts, even the good ones, didn’t really place a lot of value on their restaurants – they were simply seen as a place their guests could eat; diners coming in from outside were few and far between. Today, however, there’s been a dramatic change.

manager. The chef, too, and what lovely people they are! So, what could be more natural than to take the cooking class that they’re offering.

Why wouldn’t you? To which we reply, “. . . would you go on a college course simply because you knew the teacher? Or would you scout around too, to find out if there were alternatives, some maybe more detailed, or with trips-out included, or that maybe specialised in a different aspect, or went into things in greater depth or ran for longer?”

But as the days begin to pass, you’ll want to adventure outside. There are lots of great day trips to pick from, and you’re really spoiled for choice. But when that bright white sun starts to fall and shadows get long, there’s just one thing that you’ll do. Eat! And that’s when you’ll realise that Samui is a gourmet’s paradise. There are little beach restaurants to discover. Five-star fine dining. Noodle soup out on the streets. Places with Thai dancing and ladyboy cabarets. And seafood aplenty. Plus, everywhere you go, there are more different styles, flavours and regional types of Thai food then you ever knew about!

Nowadays, just about every resort you come across features its own signature eatery.

Managers have taken great pains to create an attractive setting and lay-on regular themes and features, like buffets and entertainment, to draw diners in from outside. Some specialise in French, Italian or Mediterranean cuisine. But, more or less without exception, every one of them runs a parallel Thai menu – this is Thailand after all. And, today, just about every one of them also offers a Thai cooking class, too. And that, naturally, will include the resort that you’re staying in.

So it’s a pretty safe bet, somewhere down the line, your fancy will move you to a Thai

You’ve been staying there a week now. You’ve got to know the waitresses and the restaurant

You see, most people unthinkingly assume that all classes are more or less the same. And they aren’t! In the same way that very few people are natural teachers, with the ability to explain their subject in simple terms and make it sound fascinating, plus be sensitive to the levels and needs of their students, so it is with chefs who are trying to show you how to cook. Plus, of course, there’s an additional language barrier; it’s all fine and dandy to simply show someone what to do and let them copy you. But if you can also chatter on about all sorts of interesting facts and are able to have a bit of a laugh and tell little stories too, the experience is one hundred times better.

14 www.siamwininganddining.com

And, yes, we’ve come across cooking classes where the chef could hardly speak simple English, and understood few of the questions asked. This isn’t the only thing to bear in mind.

What about the actual location – the setting for the class itself? The worst horror here was one class that was actually held indoors, in the cramped and steamy restaurant kitchen, with the students facing a brick wall and surrounded by scurrying, shouting kitchen staff. Far, far, better to have everything specially set up in a shady spot (not in the sunshine, please!) looking out towards the beach, the sea and those little fluffy clouds.

And then there’s the actual format of the class itself. Quite a few places offer a trip to a local market first. It’s a real experience, a not-to-be-missed photo opportunity, and perfectly complements the class that’s to follow.

But, while you’re at it, also make a point of finding out where the chef stands while he’s teaching. By far the best is to have him (or her) standing by your side; that way you’re not seeing everything as a mirror image while they’re demonstrating. And it needs to be pointed out that the number of dishes you’ll make can vary, too, as will the actual dishes

themselves. Thai regional cuisine is quite different, and northern and southern dishes use different ingredients and have different characteristics. If you have a specific interest, then enquire and ask around before you book!

And the thoughtful little touches? Someone to take photos of you while you’re cooking? A CD with all your specific recipes (usually insanely hard to follow – you’ll need those class notes!).

A certificate of achievement? And even, if you’re lucky, a printed or embroidered chef’s hat and apron as a souvenir. Plus, of course, the price – which is just as varied as the rest of it. But then, who cares about this if you’re being taught in a class of your own!

Rob De Wet

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

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

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

www.siamwininganddining.com

15

Go For It!

Let Go Samui Catering take the strain and organize your party, wedding or even accommodation for you and your guests.

Catering while on holiday used to be resolutely in the hands of hotels, resorts and restaurants.

Outside of that, you could of course just drop into a supermarket and buy whatever was in stock and make food for you and your friends.

That world was limited and has now gone. Or let’s just say it’s been given a spin, and now things are very different. From thousands of miles away you can Skype professionals and plan catering needs for entire events, emailing back and forth, sending photos that inspire you and so on. All of this would have been impossible just a few years ago.

To give just one example, let’s say that you're thinking of staging your wedding on Samui. The first thing you'll probably do is turn to Google for options. And you'll realize after a scant few minutes that you're spoiled for choice when it comes to beautiful beaches, just as beautiful accommodation and also sumptuous receptions. Whatever you wish for is feasible, and the island is so popular as a wedding destination that new suppliers appear pretty much every week. You might think a small tropical island would be limited in what it can offer, but it really isn’t. The problem can be precisely the opposite one: there’s so much choose from that it can be a little overwhelming to make the all-important final choices.

Especially when you're dealing with a country you may be totally unfamiliar with.

Recently opened Go Samui Catering addresses precisely this labyrinth of choices. They specialize in weddings, villa catering and events such as private dinners, island cruises and family fun day barbecues, as well as the entire gamut of personal in-villa dining services. They have a refreshing approach that’ll turn the stress of putting together an event abroad into a much more relaxed affair. The company is brand new, but they're not new kids on the block by any stretch of imagination. This team is comprised of dedicated professionals who have been on Samui for many years, and who know the scene inside-out. You’ll be impressed by their speedy response to enquiries, their creative approach and their sheer ability to organize everything that you've asked for. And you won’t have to worry if the food’s exactly how you want it to be as they'll organize a tasting for you. But who, you'll be wondering by now, is behind the team?

It’s the brainchild of Don Lawson, who has had a passion for food from his earliest years, and has a practical knowledge of very diverse cooking cultures. He was previously long-time executive chef at the prestigious Anantara Bophut Resort & Spa. He is also president of the Samui Culinary Circle, a professional body that constantly seeks to raise the bar for the food and beverage industry on Samui. His fellow chef at Go Samui Catering is Reuben Kimber, who received hands-on Michelin training after completing catering college. He was executive chef at the YL Residence No.17, a superb private villa here on Samui, where he wowed diners with his creations. Together Don and Reuben put together menus that are both personalized and world-class.

The team depends on others too. Go Samui Catering also has two resident mixologists, Shaun Hill and Rom Waranon, who make delicious cocktails, both traditional and unique.

In addition there are plenty of professional waiting staff. Meanwhile, food experts Lionel Helena and Jono Wilson provide the logistics – how to get what to where and when. While a separate team headed by Kirk Stucker provides everything to do with multi-media and communication. There’s also an in-house wedding planner, and should you wish to organize a holiday from the very beginning, you can also ask the team to provide you with a villa. “We’re basically a one-stop shop for all your needs,” says Don Lawson. “Not just catering. For your event, for example, we can provide entertainment, florist services, equipment, any kind of staff, including chauffeurs and child-minders – we’ll find a solution for all your requirements.”

This is catering at its best. It’s all about having a great time, without having to invest your own time, energies and ultimately stress. And it’s all about top-quality food and drink, making it possible to organize catering anywhere you want it.

Contacting the team couldn’t be easier. You can first of all email or phone them. And if you're on the island, you can simply visit them at their offices. To get there, go past Big Buddha on the road heading northwards through Plai Laem, and follow it as it continues towards Chaweng.

About a kilometre after Plai Laem temple, you'll pass the sign for Soi 8. It’s a few metres immediately after this, on the right hand side, just before Relax Hotel.

The team cover everything from answering an initial enquiry all the way through to removing the last tablecloth from a villa once the party’s over. It doesn’t even particularly matter where your venue is. They'll come to you, bringing a mobile kitchen, or they'll use whatever facilities you have at hand. They'll cook whatever you've decided upon, and it won’t be a limited selection either. They can cook sumptuous Indian and Halal food, and they also have access to Chinese, Vietnamese and Japanese chefs.

If you check out their website, you'll find an entire range of sample menus, and together they cover everything you could possibly need or want. You can choose between or combine local Thai food and international dishes. Then there are separate sections for live cooking stations, gourmet barbecues, shared platters, plated foods and finger foods, sandwiches and picnic hampers – it’s an inspiring list and you'll find not just something that catches your eye, but a lot.

The team will also bring you wines. And not just any old bottle either: they've personally selected some 160 different labels, covering all tastes and prices. In addition, whatever beers, spirits or other drinks you fancy, they can also bring. And cognac and cigars, too.

By now you might believe that a service that’s as sophisticated and all-inclusive as this must be very high cost. But it isn’t at all, and you'll be surprised at how reasonable these services are.

They represent great value for money, while offering dining that matches that of five-star.

Portions are generous, too – so plan to come hungry.

You might be tempted to think that the team can do all this because they're catering for large numbers of people; isn’t it just a question of the more the merrier and therefore the cheaper it all gets? Not so. When asked what the minimum number of diners would be, Don immediately said, “Two.” That means you and your beloved can enjoy the services of bespoke caterers up in your villa or retreat, or wherever. (The maximum number, by the way, is about 120 persons.) So, even if your group consists of just the two of you or a handful of friends and family, you can go ahead and let this team get creative on your behalf. Even better, the team doesn’t need to be at your venue hours and hours beforehand – they have their own production kitchen, so can prepare much of your request in advance.

Go Samui Catering is already proving to be very popular. And with great value for all its food and drink, people will relish asking this team to take over the catering for them – if not to stage an entire event from beginning to end and find the accommodation for all their guests.

Whatever your special occasion is, they'll make it an extremely happy and memorable event.

Dimitri Waring For further information, telephone Don Lawson on 0 874 732 826 or Reuben Kimber on 0 870 587 328. www.gosamuicatering.com

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

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

Sabeinglae Restaurant

The Wharf Samui, Fishermans’s Village For reservation please call 077 430 094-5 16 www.siamwininganddining.com

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

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

Coffee King Everyone enjoys their coffee, and most of what you drink in Thailand comes courtesy of Boncafe!

The story starts in Singapore, quite a while before Samui appeared on the tourist map.

Certainly long before coffee shops came about.

Coffee comes from coffee beans. And there are two sorts. There’s the better-quality and more expensive Arabica, and the hardier and more-common Robusta. Together these two make up 90% of the world’s coffee bean production. But there’s a third type, only grown in those few regions where good beans won’t grow. It’s known as Liberica, and produced in some parts of Africa, but also in Malaysia and Indonesia. It has a harsh and bitter taste. And so it’s roasted and mixed with sugar, palm oil or butter and sometimes even sesame seeds. And that’s all that you could get, in Singapore, back in the 1960s.

This started the Swiss businessman, Werner Huber, thinking. He did some research, began to import Arabica and Robusta beans and, in 1962, formed a company named ‘Boncafe’. To begin with it was just a big tin shed with four staff. But it worked, and soon it was significant enough to go public. Then he opened another plant, this time in Malaysia. Boncafe subsequently went on to expand into Hong Kong and Australia before moving into Thailand and setting up a factory

here, in 1993. Today, Boncafe has become Thailand’s biggest coffee company, and trades under the proud banner: ‘Swiss quality, Thai elegance’.

You’re quite possibly wondering what all this has got to do with you. The answer may be surprising. You’ve probably already been drinking Boncafe without being aware. And it’s probably been made on a Boncafe machine, too. True, only a few of the gleaming stainless steel megaliths in the showroom have the ‘Boncafe’ name on them. But, amongst other accolades, the company is the single biggest importer of commercial and domestic coffee-makers in Thailand – all of them tried and tested, and mostly made in Italy, Germany or Switzerland. Just about every hotel or resort has one of these machines. And the reason for that will be explained in just a moment!

Stepping back and taking a wider view of the coffee scene over here, it might surprise you to know that Thailand is a full-on coffee producer.

Up in the north-east, around the area of Chiang Mai, there’s just the right sort of altitude and climate for producing coffee. The finer-quality Arabica bean is grown here, and the hardier

Robusta beans, better suited to warmer conditions, are found a little more south.

Between the two of these, the Boncafe processing plant in Chonburi, near Pattaya, creates a blend of superlative coffee which is sold not only in their dedicated outlets, but in the majority of big supermarkets, too, such as Tesco-Lotus, Big C and Makro. Not to mention dozens of smaller independent outlets, particularly those coffee shops which are popping up along the side of highways and in forecourts everywhere.

But a good automatic espresso machine doesn’t come cheap. And for the folks who live over here, there’s a strong temptation to shop around, then settle on a machine from a discount warehouse or via mail order. Which is not a bad idea – as long as you only use it lightly. Because, when it stops working or the pipes get clogged or the seals start to leak, you might as well sling it in the bin right away. Yes, it’ll be no doubt guaranteed. But that’ll probably mean you’ll have to pack it up and ship it to Bangkok if you’re lucky, and to Taiwan if you’re not. At which point you’ll discover that the guarantee only covers labour charges and you’ll need to pay more for the replacement parts than a whole new

machine is going to cost. And that brings us back to your resort or local restaurant again. Because this is the reason they buy their machines from Boncafe.

“All our machines have a prime guarantee,” explained Khun Tom, manager of the Samui branch of Boncafe, in Bophut. “But more importantly, for a very reasonable cost, we offer a range of maintenance contracts, too, for when the guarantee has expired. And that means, day or night, around the clock, we can get a technician out to your machine and get it running again. And if it’s something major, we can take it to our workshops and get it back to you in record time.” And if you think of a busy hotel at breakfast-time, with 70 or 100 guests all pulling out a couple of cups of their morning caffeine hit, then you’ll not only realise how hard some of these machines have to work, but you’ll also appreciate the value of having a reliable fall-back if anything happens to one of them.

But Boncafe doesn’t just sell coffee. At each of its centres there’s a whole range of teas (green tea, Earl Grey, Darjeeling, English Breakfast Tea and jasmine) plus instant ice-tea powders.

There’s also a selection of frappe products,

together with all the essentials to put together a good smoothie. And as well as this there’s a set of syrups that are designed to go with the other Thai favourite, crushed ice. But, just recently, they’ve added something new.

The world-famous Italian brand-leader of Segafredo has appeared. A premium blend of beans imported from around the world to create one of the great gourmet coffees, with no hint of bitterness, and the undertones of toasted bread and chocolate that characterises true Italian coffee. It comes as ready-ground or as roasted beans, and in one kilogram packs of three types; Extra Strong, Intermezzo, and Massimo. Full details of these, and all Boncafe products, are available on line, and also at their Bophut shop. And you’ll find this almost directly across the road from the entrance to the parking area of The Wharf, on the ring-road close to the traffic lights that lead to Fisherman’s Village.

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

Relax@Samui Thai food - Seafood - European food Romantic atmosphere Private seaview cottages The best seaviews on Samui Bang Por Beach, Tel. 0 7760 2228

Take a bread cake and bakery Tel: 088 502 3112

Location: Samui Ring Road (nearly opposite Big C)

www.siamwininganddining.com 17

The Wine Page Out of the ordinary wines.

It’s entirely possible to go through life eating nothing but the most familiar foods, reading books by the customary best-selling authors, and only listening to chart topping popular music. And taking great pleasure in the same things over and over is not a bad thing.

Similarly, many people are content to drink only the well-known wines they are used to.

hands of a top producer, like Grosjean, Fumin makes a spicy, floral red that can be complex and structured. I love these Alpine wines. And a bottle of the Grosjean Fumin may cause you to seek out other little-known grapes, like the superb red Cornalin, and the racy white Petite Arvine. Admittedly, these wines are not cheap, but they are stunningly good.

Somewhat unfortunately, wine producers around the world learned years ago, that they could exploit the desire for the familiar. Planting acres of Chardonnay and Cabernet Sauvignon (the vanilla and chocolate of the wine world), along with a few other popular international grapes, to appeal to a thirsty global market. But in many cases, this was regardless of the local wine making traditions and knowhow. While I understand the thinking from a commercial point of view, it’s such a shame, because the wonderful world of wine has so much more to offer. Indeed, for anybody truly curious about the glorious extent of wine, now is the greatest time in history to be a wine lover. Never before has such a vast diversity of wine been available to so many people. Many are made from strange sounding, little-known grapes, grown in little-known places, yet they offer thrilling drinking for those eager for new experiences.

Rather like odd sea creatures discovered at colossal depths, these unfamiliar wines are not new at all.

Furmint, not to be confused with the aforementioned Fumin, is the great white grape of Hungary. It‘s the star of the lavishly sweet wine Tokaji. And increasingly, is being used in distinctive dry wines with rich textures and complex floral aromas. Look for producers like Kiralyudvar, Royal Tokaji, Dobogo, Oremus and Disznoko.

Many represent traditions that reach back centuries. Sadly, in some cases, these traditions barely hang on. (And the large wine producers are certainly to blame for this.) Without wanting to sound over dramatic, the survival of the diversity of wines we now enjoy depends on building appreciation of these little-known grapes. And support for the vital, small family-owned wineries that make the rare wines.

Here are some interesting examples of obscure grape varieties that make wonderful wines, and will likely reward intrepid, open-minded wine enthusiasts.

Assyrtiko, from the volcanic Greek island of Santorini in the Aegean Sea, produces dry, deliciously mineral wines that are superb with seafood. And just about any other light dish that smacks of the Mediterranean. And if you like Assyrtiko, it’s worth exploring other Greek white wine grapes like Moschofilero and Roditis. The top producers are Gaia, Sigalas and Spyros Hatziyiannis.

Blaufränkisch is a red grape grown mostly in the Burgenland region of eastern Austria. It can produce gorgeously savoury wines that combine the grace of Pinot Noir and the spice of Syrah.

Producers worth seeking include Moric, Paul Achs and Umathum.

Frappato, from south-eastern Sicily, makes lovely, fresh and lively wines that are delicious summer reds, especially when lightly chilled.

When Frappato is combined with Nero d‘Avola, it makes the slightly more substantial Cerasuolo di Vittoria, which goes wonderfully with a wide range of foods. Producers to seek out include Arianna Occhipinti, COS and Valle dell‘Acate.

Fumin comes from the Vallée d‘Aoste, the peculiar Alpine borderland that is technically Italian, though the language is French. In the

Manathai Koh Samui 18 www.siamwininganddining.com

Grignolino (you have to love the name) is mostly grown in the Piedmont region of Italy.

And makes a pale, smooth red wine that is fresh, slightly bitter and refreshingly light.

Delicious wines for casual lunchtime drinking, perhaps with al fresco pizza, or a simple pasta dish. Strangely, big-hitter Heitz Cellar, in Napa Valley, also makes Grignolino, from an old eight-acre vineyard. But I‘ve heard it’s very rare and hard to find.

Lagrein, from the Trentino-Alto-Adige region of north-eastern Italy, produces lush earthy red wines. With the irresistible characteristics of dark fruits that are enjoyably spicy and fresh. Look for wines from J. Hofstätter or Elena Walch.

Mencía is the source of excellent red wines from the regions of Ribeira Sacra and Bierzo in western Spain. The dense Bierzo reds have a haunting wild fruit tones. Look for Guímaro, Dominio do Bibei, Raúl Pérez and D. Ventura.

Romorantin is an ancient grape from the Touraine region of the Loire Valley. It makes utterly succulent white wines that are perfect balances between sharp citrus freshness, and rounded floral, honeyed flavours. François Cazin makes two versions: Le Petit Chambord is dry, while Cuvée Renaissance is slightly sweeter.

Treixadura, when meticulously grown in the Ribeiro region of Spain, can make profound white wine, often richly textured and earthy, especially in the hands of a producer like Emilio Rojo.

Trousseau, from the Jura region of France, makes lovely unusual red wines, with a complex presence at odds with their light body. Top producers include Jacques Puffeney, Ganevat and Philippe Bornard.

Well, that’s just a few of the many rare grapes to discover. Diversity is one of the main reasons why enthusiasts love wine more than any other beverage. And we haven’t even mentioned Poulsard and Savagnin from the Jura, or Kerner from Germany. Or even the, instantly addictive, gorgeous red wine grape Durif, originally from southwestern France, and now being cultivated, to great acclaim, on the other side of the world, in Australia.

Peter James

Samui Ring Road

Lamai

Telephone 0 7745 8560-4

www.manathai.com

Opening Times 10am – 1am

Silavadee Pool Spa Resort

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

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

STAR

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

Open: 17.00-23.30hrs.

The Height

Sun Deck

Wine and Cigar Lounge

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

Open: 17.00-22.30hrs.

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

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

Open:18.00-22.30hrs.

Open: 17.00-23.30hrs

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

19

Rice Barge &

Terrace

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

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

Chaweng Beach Road Chaweng North

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

Price THB 850 per person.

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

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

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

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

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

Thai menu THB 5,000 per couple.

International menu THB 6,000 per couple.

Advance reservation required

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

20 www.siamwininganddining.com