From the Streets of Thailand: Go Local with Moo Kra Ta at Four Seasons Resort Koh Samui

Friday, November 6, 2020

Thai dining does not get much more local than moo kra ta (Thai barbecue), a street-side favourite across the country. Moo kra ta, meaning “pan pork” in Thai, resembles a perfect combination of a Korean barbecue and a Chinese hot pot. While it is claimed to have originated from the Korean-style barbecue grill, the Thai version uses charcoal to give the meats and vegetables a typical smoky flavour.

“‘Moo kra ta will heal everything’ is a common saying here,” smiles Sumalee Khunpet (Chef Jeab, as she is fondly nicknamed), the Thai specialty Chef de Cuisine at Four Seasons Resort Koh Samui. “I think the reason Thai people love this dining experience is because it’s simple and encourages togetherness. Everyone sits around the barbecue – typically with beers – and enjoys cooking their meat on the grill with sizzling broths of their choice.”

Local Indulgence

At Koh Thai Kitchen, the team of chefs have elevated this local street food experience, complemented by stunning views of the Gulf of Thailand. “We will deliver a sizzling hot grill to you with a variety of meats and seafood,” explains Jeab, “Australian striploin, prawns, free-range chicken – the grill comes with a light chicken broth, which turns into a delicate soup on the side that you can cook your fresh vegetables in.”

In addition, Chef Jeab will also prepare appetisers including som tam (spicy green papaya salad) and her signature yum nua (Thai-style beef salad), as well as a side of grilled vegetables in banana leaf and baked potatoes if the experience gets too “hot.” “In the South, we like our spicy food,” she chuckles, “We can customise the spice levels, but for a truly local experience, allow our chefs to take charge!”

Grilling Like an Expert

When cooking moo kra ta, there are some tricks and tips to keep in mind, to ensure it’s as local as they get. “A tiny chunk of pork fat should be grilled at the top of the pan so the grease prevents the meats from sticking onto it,” shares Jeab, “Once your meat is grilled to your level of doneness, pair meat with nam chim suki (sukiyaki sauce) and grilled seafood with nam chim seafood (seafood sauce) for that truly Thai taste and flavour”

In addition to dining at Koh Thai Kitchen, the Resort can also arrange this Thai-style barbecue in the comfort the villas – where guests can enjoy a delicious street-side experience with Four Seasons service.

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