Published on : Wednesday, April 8, 2020
Meliá Koh Samui, a 159-room and 41-suite resort with a lagoon pool that loops through its grounds like a river and suites made from teak wood vessels, has opened on Thailand’s second largest island, Koh Samui. The first property in Thailand launched under Spanish hotel group Meliá Hotels International, the resort celebrated its grand opening on January 10, unveiling two restaurants, an executive lounge, a swim-up bar, spa, fitness center, ballroom and, for families, a kid’s club, outdoor playground and mini water park.
Fronting the sands of Choeng Mon Beach, on the north-eastern tip of Koh Samui in the Gulf of Thailand, the nautical-themed luxury beachfront resort is located 15 minutes from Samui International Airport.
In addition to a remarkable 1600-sqm lagoon pool, Meliá Koh Samui features a two-level infinity pool with sunken seating areas.
Paying homage to Koh Samui’s heritage as a safe haven for sailors and sea traders, the resort has given merchant vessels, that are more than 100 years old, a new lease on life, converting them into elegant two-story boat suites sized 91 to 100sqm. Each boat suite offers either sea views, garden views or direct pool access.
A standalone bathtub on a private balcony is a highlight of the resort’s 51sqm deluxe rooms. The 58sqm pool access rooms have private terraces that segue to the lagoon pool. The family suites, at 104 sqm, include sofas, a dining table and family games.
Rooms and suites that belong to ‘The Level’, an upgraded level of service and benefits, provide access to an executive lounge shaped like a boat’s hull. The Level Lounge boasts a vast open terrace, surrounded by a water feature, with panoramic views of Choeng Mon Beach.
Adjacent to the outdoor playground and mini water park, the kid’s club is also housed in a former teak wood vessel.
Focused on contemporary Thai dishes as well as Western and Mediterranean cuisine, the Breeza Beach Restaurant and Bar’s outdoor terrace sits above Meliá Koh Samui’s strand. Signature dishes include ‘Hokkaido scallop with chorizo, raisin salsa and ajo blanco’, as well as ‘Wagyu beef with black garlic, parsnip puree and port wine reduction’.