On the calm north shore of Samui lies the five-star sanctuary, Santiburi Koh Samui – green, luxurious and serene. Home to your perfect hideaway, it has now turned host for the ultimate Southern Thai dining journey. Aptly named ‘From Michelin Stars to Samui Skies’, the specially curated repast proudly exhibits the finesse of Chef Chumpol Jangprai from Bangkok’s very own gem, R-Haan.
For a single weekend in conjunction with the resort’s 31st anniversary, Chef Chumpol shall embrace guests at the resort’s lauded restaurant, Sala Thai. A symbol of the impeccable Thai cuisine for over three decades, Sala Thai is the ideal location for this 12-course spread of dreams.
Employing a core idea of ‘The Legend of Thai Cuisine in Samui’, this decadent extravaganza offers six of R-Haan’s iconic dishes that earned the restaurant its revered title as well as six novel recipes by Chef Chumpol for the occasion. Fully created with the quality locally sourced ingredients from Koh Samui and prepared meticulously, the fare is a treat for guests who wish to savour fresh Thai cuisine.
The journey begins on a light note with an array of amuse bouches, including reimagined classics such as Thai-Style Coconut Rice Pancake with Seasoned Samui Oysters and Betong-Style (Goleh) Marinated Grilled Chicken. Following these delights, guests are transported to Southern Thailand’s homegrown marvels – its farms and fishing grounds.
A blue swimmer crab fern salad primes guests for the signature dishes to come, all certain to tantalise their taste buds. Presenting 5 courses and 2 main dishes complemented by a refreshing fruity sorbet and a creamy coconut pudding, this dining experience is akin to a slice of heaven. Amongst the courses include the sumptuous Surat Thani banana squid served with Chaiya salted egg espuma (foam) and the flavoursome Gulf of Thailand lobster dressed in a rich tom yum bisque.
The mains on the menu are sure to stun, a definite treat for lovers of meat and fish alike. Whether you fancy a Black Grouper prepared sous vide alongside lemongrass sauce and some gratin dauphinois or a grander feast of grilled Angus beef with spiced curry and aromatic jasmine rice – Sala Thai has you covered.
Of course, Chef Chumpol’s signature dish must not be missed – noting it as his first ever cooked recipe, he has since perfected the delectable Southern-style braised pork belly and egg in brown sauce. From the beginning to the end, this lavish array encapsulates the soul of Thai cuisine: rich in culture, ingredients and flavours.
Expressing his excitement, Chef Chumpol commented on the culinary journey: “Koh Samui is a very charming place with many famous ingredients, so my menu will focus on locally sourced produce such as coconut milk from Koh Phangan, turmeric from Surat Thani and the freshest seafood from the Gulf of Thailand.” This epicurean feast ought to sate anyone who appreciates good Thai food.
‘From Michelin Stars to Samui Skies’ is set to take place at Sala Thai, Santiburi Koh Samui on Saturday 9 December to Monday 11 December. For more information and reservations, visit the website.
