Samui Restaurants

Otaru Sushi Restaurant

Mon, 19 Jul 2010 10:24:04 +0000

In a contemporary Japanese atmosphere, we do best with traditional sushi and sashimi, including
some incredible melt-in-your-mouth Otoro.

MENU SAMPLE:
Sashimi Set A: Otoro-Hamachi-Salmon-Akami-Hotate-Hokkigai-Tako – 1,150 Bt
Sashimi Set B: Hamachi-Salmon-Akami-Hotate-Hokkigai-Tako-Kani-Saba – 780 Bt
Sashimi Set C: Salmon-Akami-Hokkigai-Tako-Kani-Saba – 450 Bt
Nigiri Sushi A: Otoro-Hamachi-Salmon-Akami-Hotate-Uni-Ikura-Unagi – 780 Bt
Nigiri Sushi B: Hamachi-Salmon-Akami-Hotate-Hokkigai-Saba-Ikura-Unagi – 450 Bt
Nigiri Sushi C: Salmon-Akami-Saba-Ebi-Tamago-Hokkigai-Tako-Kani – 320 Bt
Rainbow Maki: Assorted Sushi Rolled with Salmon, Tuna and Avocado – 260 Bt
Caterpillar Maki: Rolled Sushi Assorted with Japanese Roasted Eel, Topped with Sliced Avocado – 260 Bt

INFORMATION:
Contact: 077 601 222
Average cost per person: from 600 Bt
House wine by glass: 195 Bt
House wine by bottle: from 980 Bt
Credit cards: Visa & Mastercard
Service & tax: 10% service charge & 7% tax
Open from: 11:30 to 22:30
Web: www.sushisamui.com

The Barge Fine Dining

Fri, 16 Jul 2010 09:09:18 +0000

The Barge Fine Dining is fine beachside dining at Samui’s newest venue quality seafood and international cuisine in a romantic setting, with candlelit tables on the beach under the star the ultimate Samui dining experience RICE BARGE & TERRACE an exquisite of style and taste, Thai dining with it’s delicious favors and exotic atmosphere.

Recommended Menu

Mieng Pla Salmon – Special salmon fsh salad with herbs wrapped with green leaf and special sauce
Roasted Duck Curry with Lychee, Grape, pineapple and Sherry Tomato
Yellow Blue Crab Curry served with Noodle and Condiments
The Barge Platter – grilled sesame scallop, smoked salmon, & exotic meats
Fillet of sole Roll White Wine Sauce served with Spinach and Boiled Potato
Australian Beef Sirloin Steak Café de Paris Sauce served with Sautéed Vegetable and Baked Potato

INFORMATION:
Contact: 077 913 999
Average cost per person: 1,000 Bt (5 courses)
House wine per bottle: 950 – 1,200 Bt
House wine per glass: 250 – 300 Bt
Credit cards: Visa, Master, Amex, Diners
Service & tax: 10% service charge & 7%
VAT will be applied to the above charges
Popular Dish: No 1,2,3,4,5,6
Entertainment: Mon & Wed: Seafood a la
carte. Tue & Thu; Steak Night. Fri: Candle-lit
under the star. Sat: Variety Thai. Sun: Chef
Specialty Cooking & Carving class
Executive Chef: Surachai Katanyutanont
Open from: 6:00 to 24:00
Email: dfb@noraburiresort.com

Azizskandar Awang

Thu, 06 May 2010 07:16:34 +0000

Start enter the culinary school at age of 16, after 2 and 1/2 years trained in classical French cooking, Chef Azizs then did the apprenticeship training for 6 month in Kuala Lumpur. After that he never looks back, he found that cooking is not about the job but his passion.

Started as a commis chef at the Fine Dining hotel signature restaurant in Marriott, Hilton and Renaissance restaurants across Kuala Lumpur and Singapore then he move to Thailand to setting up the Renaissance Koh Samui, Thailand in 2006.

In 2008 he then moved to Karma Samui as a Chef de Cuisine then been promoted to be the Executive Chef. After almost 2 years at Karma, in January 2010 he is now taking up the new challenge at Rocky’s Resort.

He was the winner of the year 2004 The Young Chef Challenge in Malaysia, took up gold medals in the culinary competition such as Malaysia-Singapore Culinary, Golden Chef Hats, Australian Black Box Competition as well as Chaine de Rotisserie

He’s offer the Chef Tasting Menu from 3 course to 9 course with the wine pairing at Rocky’s. Lunch menu will be the Modern Bistro menu and dinner menu will be offering
Fine Dining based on French and Mediterranean cuisine

Chef Azizs and his team practising classical French technique and presenting in the modern way with additional new modern tools such as Sous Vide Machine, Thermo Mix, Vita Prep and Paco Jet

Rocky Boutique Resort
Tel: 077 418 367
www.rockyresort.com

Po-Lad Beach Bistro & Bar

Mon, 04 Jan 2010 03:47:20 +0000

Po-Lad Beach Bistro & Bar offers amazingly varied fare and the lunch, dinner and dessert menu cover a wider choice of options than is usual. Dishes are mainly Thai and western, with many creative touches, and brilliant presentation. There’s also a vegetarian selection. Po-lad is beautifully situated on a secluded bay in Choeng Mon, and gets top marks all round.

MENU SAMPLE:
01. “Po-Lad’s Platter”Assorted Thai Herbs & Prawns Wrapped with Organic Local Spinach Crispy Parcel Tied with Spring Onion – 250 Bt
02. Tongsai Vietnamese Rice Rolls: Filling of Lightly Seared Tuna & Salmon Fresh Carrots & Cucumbers
190 Bt
03. Grilled Sea bass Flamed with Panaeng Curry, Yoghurt & Herbs, accompanied with Garlic Fried Rice Sprinkled with Deep Fried Slices of Shallots – 420 Bt
04. Jumbo Prawns with Curry Cream Sauce, Buttered Local Spinach & Tomato Scented Fried Rice – 780 Bt
05. Chicken Grand-Mere: Breast of Chicken Marinated in Olive Oil, Pan Grilled in a Sauce of Chopped Garlic, Mushrooms, Sliced Bacon & Red Wine & Cream Served with Fried Diced Potatoes, Eggplant & Vegetables – 360 Bt
06. Grilled T-bone steak: Garnish of Pan Fried Potatoes, Purple Eggplant & Tomatoes Classic B้arnaise Sauce – 650 Bt

INFORMATION:
Contact: 077 245 480
Average cost per person: 1,500 Baht
House wine per bottle: 1,100 Baht
Credit cards: Visa, Master, Amex
Service & tax: 7% tax & 10% service charge
Popular dish: Po-Lad’s Platter
Assorted Thai Herbs & Prawns Wrapped with Organic Local Spinach
Crispy Parcel Tied with Spring Onion
Open from: 11:00 last order 22:00
Entertainment: Beach BBQ’s with live Jazz Band & Full Moon Dinner.
Web: www.tongsaibay.co.th

Center of map
map: Po-Lad Beach Bistro & Bar at The Tongsai bay, Chaweng beach, Koh Samui Thailand

Dr Frogs Restaurant

Mon, 04 Jan 2010 03:13:53 +0000

“Finding a more scenic place to enjoy a meal on Samui would be hard” Dr Frogs is situated in Chaweng Noi right next door to the View Point. It boasts the perfect location, the most attentive staff, and excellent Italian & Thai cuisine. Satisfying even the toughest critics from the Thailand Tatler magazine to include it as one of Thailand’s best restaurants for 2008.

MENU SAMPLE:
01. Pan fried frog legs in butter, garlic and parsley
02. Crab cakes with spicy mango salsa
03. Linguini with half or whole lobster, fresh cherry tomatoes and a light cream tomato sauce
04. Risotto with porcini mushrooms sauteed in white wine
05. Pizza Capricciosa with tomato, farmer ham, salame Milano, black olives and mushrooms
06. Lamb chops roman style – sauteed with rosemary and garlic with potatoes au gratin and porcini sauce
07. Mango crème brûlée served with home made raspberry sauce

INFORMATION:
Contact: 077 448 505
House wine per bottle: 1,150 Bt
House wine per glass: 240 Bt
Credit Cards: Visa, Master Card, Amex
Service & Tax: VAT 7% tax,
no service charge
Open From: daily 12 noon till late
Entertainment: live guitar music 5 evenings a week, from 8 PM.
Web: www.drfrogssamui.com

Center of map
map: Dr Frogs Restaurant, Chaweng noi beach, Koh Samui Thailand

Leelavadee Restaurant

Wed, 30 Dec 2009 05:23:15 +0000

Does al fresco dining on soft sands in a beautiful setting sound like paradise? If so, book a table at Leelavadee Restaurant at the Baan Chaweng Beach Resort where you can enjoy a sumptuous meal surrounded by tropical beauty, right on the beach or under the stars.
The restaurant itself features a large terrace and an open-air pavillion, creating a relaxed, romantic atmosphere. The menu is extensive, which means Leelavadee is also great for families and perfect for a snack as well as a full lunch or dinner feast.
Choose from a wide range of Thai, Western and seafood dishes. with succulent favourites like the delicious New Zealand mussels with garlic butter or the mouth-watering chicken satay to start. The green curry must be one of the best on the island and is served with shrimp in a fresh coconut shell.
The kitchen team at Leelavadee prides itself as much on the presentation of the food as the quality of the ingredients, which guarantees a sumptuous dining experience. The squid ink spaghetti bolognaise is another example of the creative culinary skills on offer and has to be tried to be believed. For those with less adventurous tastes, Pizza, sandwiches and burgers are also on the menu to cater for everyone and can be ordered as a light snack or as part of a larger meal.
An extensive wine list adds to the overall dining experience and the resort also has its own bakery, so you can order delicious desserts to finish off the meal such as freshly-baked, home-made banana cake.
Excellent service, attention to detail, a varied menu and gorgeous setting make Leelavadee one of the best resort restaurants on Koh Samui.

Sebastien Meunier

Tue, 29 Dec 2009 10:20:05 +0000

Originally hailing from France this talented culinary guru began his trade in his native country passing through various Michelin rated kitchens including at the 2 stars Hotel Martinez in Cannes. Hard work and dedication saw him rise to the number two spot within less than 4 years. Having achieved this Sebastien decided to take some time off and learn the culinary secrets of Indonesia, Malaysia and Thailand. This is where he found new ways of fusing his Mediterranean roots with Asian ingredients leading to his now unique style.

Returning to Europe he somehow sensed that it was time to leave France and set up a Delicatessen in Copenhagen. Fond memories of his Asia trip however made him soon realize that he needed warm climate and a change of tapestry in his life, so he packed his bags and headed for where else – Koh Samui. After brief stints in various resorts, he found his true being at the Red Snapper where his culinary art has been fundamental in this chill eatery being voted “One of Thailand’s best restaurants” year on year.

Red Snapper Bar and Grill
For table reservations, please call 077 422 008-10 ext. 536
www.redsnapperbarandgrill.com

Desh Deepak Pandey

Fri, 02 Oct 2009 05:37:06 +0000

Noori India’s General Manager, Desh Deepak Pandey, is better known as D.D on Samui. He holds a master’s degree in History and completed his Hotel & Tourism management from Jodhpur University in India.

After following the management training at the Hotel Leela Kempinsiki, Bombay, he returned to his native state, Rajasthan, and worked in many of the state’s premier hotels. He was general manager for the Mandawa Royal Family hotel for a number of years and received various awards from the state goverment and the Tourism Authority of India for his excellent culinary skills and hospitality services.

After Mandawa, D.D then went to Ulan Bator in Mongolia, where he opened an Indian Restuarant. After two more years he returned to India, then his brother Amit Pandey asked him to come to Samui and help run a restaurant in Chaweng.

For the last four years, D.D has been refining and successfully running his brother’s business on Samui – Noori India. The restaurant is known as one of the finest Indian restaurants on the island and draws on the rich tapestry of Indian culture and tradition. D.D has extended the restaurant’s cope to specialize in group buffet lunches and dinners, outdoor catering in private villas and hotels, as well as Gala dinners for marriage parties. He also opened a Thai vegetarian restaurant called AAHAN CHE on Suriwong Road near Mahesuk juction, Bangkok for indian clients and groups.

Noori India
Tel: 086 740 7873, 077 413 315
Chaweng Beach Road

Donald Lawson

Fri, 02 Oct 2009 05:27:30 +0000

Donald Lawson – Executive Chef Anantara Koh Samui Resort & Spa

For Australian-born Don Lawson, food has not only been his job, it has been his passion.
Starting off as an apprentice Chef in Australia’s capital city Canberra at the Southern Cross, Don developed a solid foundation by gaining qualifications in Commercial Cookery and Hotel Management at the city’s Reid Culinary Institute.

In 1999, Don embarked on his culinary explorations to London’s Radisson SAS and then Dubai with the Dusit group which widen his technical skills and gaining essential experience from Californian-fusion to modern Mediterranean/ Italian, traditional Middle Eastern and his favorite Asian cuisine.
Arriving in Thailand in early 2003, to lead a team at Santiburi Dusit Resort before bringing his passion and wealth of culinary experience to Anantara in December 2004 to be a part of the pre-opening team.

Anantara Koh Samui Resort & Spa
99/9 Moo 1, Bophut Bay,
Koh Samui, Surat Thani 84320
Tel: 077 428 300-9
www.anantara.com

Bayview Restaurant

Thu, 01 Oct 2009 05:14:41 +0000

The resort’s Bayview Restaurant is renowned throughout Koh Samui not only for its spectacular panoramic view but also its scrumptious food. Diners will enjoy selections from both local and international cuisine while observing glittering lights all the way across Chaweng accompanying by the shimmering moon refection over the bay.

Recommended Menu

Grilled Fillet of Sea Bass with White Wine Sauce – served with baked potato and vegetable
Mignons of Pork with steamed cabbage gratinated with mozzarella cheese, large noodles and fresh pepper sauce
Baked Tuna Fillet with Teriyaki Sauce – served with mash potatoes and side salad
Roasted duck breast on steamed kale with chinese mushroom and oyster sauce/served with tomato rice
Lamb Shank – served with mashed potato, vegetables, gravy and mint sauce
Tenderloin Steak – served with vegetables, gravy and your choice of French fries or Baked potato

INFORMATION:
Contact: 077 413 540-5
Average cost per person: 500 Bt
House Wine per glass: 150 Bt
Credit cards: Visa, Master, JCB, Amex
Service Charge and tax: included
Open from: 07:00 -22.30 hours
Website: www.samuibayviewresort.com
E-mail: samuibayview@loxinfo.co.th