Published on : Friday, August 14, 2020
Azizskandar Awang, who’s won a string of coveted awards during his 20-year career, has crafted a host of remarkable new menus at luxury beachfront resort Meliá Koh Samui.
Awang, the resort’s executive chef who clinched the Chef Hotelier of the Year award at the Hotelier Awards Asia, has created degustation, vegan, afternoon tea and Sunday brunch menus celebrating contemporary Thai, Western and Mediterranean fare.
Served in the evening at the resort’s Breeza Beach Restaurant and Bar overlooking Choeng Mon Beach, Awang’s five-course ‘Chef’s Tasting Menu’ includes ‘sea scallop with cauliflower puree, nantua sauce, pickled grapes and salicorne’ and ‘Jack’s Creek Wagyu beef with glazed carrot and parsnip puree, shallots, beetroot and red wine reduction’. Paired French, New Zealand, Spanish and Italian wines are optional.
Awang’s five-course ‘Taste of Thai’ counterpart, with optional Thai wine pairings, features ‘salmon wrapped in betel leaf with light chu che sauce and pickled pearl onion’ and ‘Australian lamb in massaman sauce with peanut puree, crispy onion and potato gnocchi’.
Designed to tap into the movement towards sustainable, plant-based consumption, Awang’s vegan menu’s dishes range from ‘lentil soup flavored with coconut milk, cumin and ginger’ to ‘Greek salad topped with hummus, tofu and avocado’. ‘Saffron risotto with caramelized porcini mushrooms’, and ‘spinach and ricotta cannelloni gratin with mozzarella cheese’ are among the standouts on the new vegetarian menu.
Held every Saturday from 3pm-6pm at Yod Maprao, a venue with floor-to-ceiling windows opening onto the resort’s two-level infinity pool and Choeng Mon Beach, afternoon tea entails a selection of premium TWG loose teas, the obligatory scones with clotted cream and homemade jam, sweets such as ‘lemon and pistachio éclair’ and ‘canelé de Bordeaux’ and savory items including smoked salmon and grilled brie cheese and cranberry sandwiches. Optional Nua Prosecco and Moët & Chandon Piccolo cost extra.
Staged on the first Sunday of each month at Breeza and Yod Maprao and the sand deck adjoining the two venues, the Sunday brunch menu brims with all sorts of indulgent options at a series of stations.
The brunch affair’s ‘Raw Bar’ dishes out imported French oysters, steamed white shell clams, Koh Samui blue swimmer crab, poached local shrimps, Turkish stuffed mussels with rice and lemon. The ‘Soup’, ‘Live’, ‘Highlights’, ‘Carving’, ‘Charcoal Grill’, ‘Japanese’ and ‘Artisan Pasta’ stations serve the likes of ‘salmorejo with serrano ham and boiled egg’, ‘crispy fish tacos with marinated cabbage and pico de gallo’, seafood paella, grass-fed Australian beef, tiger prawns, nigiri sushi and ‘black truffle ravioli with brown butter’ respectively.