Introducing Thai Tapas at Four Seasons Resort Koh Samui

Wednesday, November 3, 2021

Set along a lush tropical hillside with panoramic views of the Gulf of Thailand, Four Seasons Resort Koh Samui offers a true flavour of the laidback island life. The experience at the Resort is curated to reflect Thailand’s unique culture – from relaxation at the spa and Resort activities, to dining and beverage menus.

Go Local

At the hillside Koh Thai Kitchen, for instance, Chef de Cuisine Sumalee Khunpet and her team showcase the very best of Southern Thai cuisine, highlighted by seasonal ingredients and authentic recipes. The newly launched Thai Tapas menu at this restaurant is designed to recreate a local street-side experience where friends get-together for after-work snacks and drinks. “Thai people love to snack,” smiles Sumalee. “You will always find classic snacks such as chicken wings and deep-fried spring rolls at these gatherings.”

Burst of Flavours

Staying true to the recipes, every dish in Sumalee’s tapas menu stands out with intense flavours. Yum naem thord (pork, deep-fried rice cakes, peanut) is chef’s favourite, with a burst of herbs, spices, and toasted coconut. Elevating local favourites with premium ingredients, moo manao takes poached pork tenderloin to the next level when paired with a spicy lime sauce.

Ode to the Sea

With a promise of “0 kilometre seafood,” the snack menu is highlighted by plaa pla (crispy sea bass salad), which brings the freshness of the ocean to the plate. “Goong hom-pha (deep-fried prawn spring roll) is a must-try with my homemade chili jam,” smiles Sumalee.

Spice It up

Nua yang jim jiew (grilled angus, dry chili) is elevated with Australian sirloin, grilled at the right temperature to bring out the sweetness of the meat, while adding the right smokiness. “It pairs perfectly with the Thai spicy sauce jim jiew. This dipping sauce packs in the punch,” says Sumalee. “With the goodness of lime, tamarind, fish sauce, palm sugar, shallots, coriander and toasted rice powder, it’s a game changer.” Gai tord samunpri (chicken wings served with sweet chili sauce) on the other hand, is an irresistible comfort favourite. “Once you start eating it, you can’t stop – beware,” grins the chef.

A Beverage for Every Occasion

To complement the tapas, Koh Barkeep Piyatida Chuaysahmret recommends delicious cocktails that pair perfectly with the menu. “These beverages are infused with Thai spices and herbs such as basil leaves as well as scents and flavours of matoom, lime, galangal, lemongrass, chili, and coriander sprigs, they embody the vibrant flavour of our tropical paradise,” she smiles. What are her recommendations? “Koh Cooler is a bestseller. It’s an easy-to-drink refreshment with a distinct flavour of lime juice and lemonade.” For those who like something more complex yet still refreshing, Piyatida recommends Thai Leaf, enhanced with the bitterness of Peychaud’s.

“Make sure you arrive before sunset and enjoy this menu paired with and tropical cocktails on the deck of Koh Bar. We promise a memorable evening,” assures Sumalee.

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