Thai treats in a select setting
It’s the new kid on the block on Lamai’s beach road: a spacious setting under a giant canvas roof with quality food and drink at prices that won’t break the bank: Golden Elephant focuses on a menu that closely focuses on Thai food and presents it in a tasteful ambience.
You’ll recognize the restaurant thanks to its decorations outside: statues of elephants and monks draw the eye to the interior, which is contemporary Thai but with many grace notes that hark back to the country’s past. You’ll find an old gramophone, and old-style telephones as well as wooden wall carvings. Old and new sit happily together here, while the décor, never cluttered, lets the sheer spaciousness of the restaurant come to the fore. With tables that are well-separated, dining here means you have plenty of elbow room and can’t be overheard. If you’d like a variation to the comfy wooden tables and chairs there are old-style salas where you can relax and chill out.
There are two tasting menus with excellent value. The first has six different dishes and the other, eight. Golden Elephant also does a Thai-style hot pot moukata or fondue where you place food on a sizzling hot surface punched with holes allowing it to be steam-cooked. Share with family and friends; this is one of Thailand’s most convivial ways of eating. There’s also a children’s menu (western food only). Popular dishes are displayed on the board outside. You can choose the degree of spiciness that you wish your food to have; just have a word with the waiting staff when they come to take your order.
There are plenty of cocktails, shakes, and long drinks with which to start the evening off, not to mention a goodly selection of wines from both the new and old world. Choose from an array of salads, popular curries, rice, noodles with plenty of seafood and meats. You’ll also find popular sets and naturally, there’s a selection of delicious Thai desserts to finish. Golden Elephant is a good choice whether you come with your family, friends or just to have dinner with your partner.
Open daily from 14.30 to 23.00
Reservation call: 077 601 602, 090 402 9760
Matthias Mittnacht
Executive Chef
Coco Apichet
Sous Chef
Ocean Kiss restaurant is our premium all-day dining restaurant at the Anantara Lawana Resort & Spa.
The restaurant is overseen by two of our experienced chefs, Executive Chef Matthias Mittnacht who brings with him more than 20 years of his international experience, working in top class hotels around the world.
Our Sous Chef Coco Apichet who is from Samui, and is assisting Chef Matthias in the overall execution of the food and beverage culinary offering , he also has had experience abroad, namely the world renowned Anantara Quasar al Arab in Abu Dhabi.
Both chefs combine their international experience and culinary talents using the best the best available products and ingredients when creating their dishes for our international restaurant
Be sure to experience this distinctive beach side dining experience whilst staying with us at Anantara Lawana Samui.
OceanKiss
Anatara Lawana
Chaweng
Tel: 077 960 333
Web: www.lawana-chaweng.anantara.com
Born and grew up his career in Phuket for thirteen years before moving to Morocco as a Chef de Cuisine Thailandaise. He spent another six years in Marakech, Morocco where he worked in a variety of famous restaurants. Then, he started working with Angsana Riads Collections, a sister brand of Banyan Tree where he won “Thai Select Premium Award” organized by Ministry of Commerce, Thailand.
A while later, Chef Sommai joined Six Senses Hideaway Yao Noi as a Chef de Partie before joining Banyan Tree Mayakoba in Mexico in May 2012 as a Thai Sous Chef.
He finally decided to move back to his home sweet home, and joining Banyan Tree Samui as a head Chef at Saffron Thai Restaurant. His signature dish is “Khong Wang Ruam”, a selection of freshly prepared Thai Appetizers including Crisp Rice Noodle Wrapped Prawn, Grilled Tender Beef Satay, Tender Chicken Wrapped in Pandan Leaf and Banana Blossom Prawn Salad.
Saffron
Banyan Tree Samui
Lamai
Tel: 077 915 333
www.banyantree.com/en/samui
Recently emigrated from London, England, David Lloyd is the exciting new Head chef at Rockpool Restaurant. David started in hospitality young. At 15 he was waiting tables and peeling potatoes in various English country hotels and restaurants, before a move to Australia and Japan and some base level positions in the best kitchens in Australia, ignited his passion for food and cooking at just 18.
Upon his return to England David trained in some of the great restaurants of the City of London with Caprice Holdings (The Ivy, Bambou) and other Michelin starred kitchens (Gauthier Soho, Momo, Wild Honey,) and in Yorkshire (The Star Inn and The Tontine Hotel), which helped develop his style. Before being picked up by Universal Music, Rak Studios in West London and producer Steve Lillywhite to take personal care of the complex and diverse dining needs of recording artists on sessions in London.
His love of Asian food culture means he promotes the fantastic produce of the region. Expect playful and informal dishes, which reflect the vibrancy and colour of the islands culture, whilst paying homage to the natural beauty of the landscape.
RockPool
Kanda Residences Samui
Please contact 077 234 500
www.kandaresidences.com
Young-ish British chef Martin Selby has called Koh Samui home for almost six years now and is keen to stay on for many more years to come.
Having paid his dues at some of Samui’s well-known resort-restaurants including The Library, Beach Republic and Rockpool, Martin recently took a leap of faith and opened his very own restaurant in Chaweng, The Larder.
With his cooking philosophy centred around simplicity, Martin was keen to share his ethos with both locals and tourists alike and so began The Larder nearing the end of 2012. Working with the same principles and execution, The Larder is just as Martin always envisioned. Simple. Good. Honest. Food
The Larder features an a la carte menu that has been carefully crafted using both local and imported produce, creating a rustic casual dining experience for all to enjoy. Further to its staple fare, three huge blackboards boast daily specials that often include fresh imported mussels, Australian oysters and sumptuous scallops pan seared to perfection!
Further to the extensive and innovative food options are the creatively inspired cocktails. The cocktails, like the food, have been hand-crafted to let the ingredients shine, making use of often overlooked ingredients such as bacon, chilli and other surprising suspects.
Desserts are not forgotten, with a never ending selection of mouth-watering decadence, or for a more savoury affair the extensive selection of International cheese brings your meal to an impressive finish.
See you… and Chef Martin…at The Larder.
The Larder
Tel: 077 601 259
Web: www.thelardersamui.com
Alimundo offers genuine Thai dishes, classical and fusion international dishes with a touch of Belgian, French and Italian cuisine. All ingredients are hand-picked and well selected both from local fresh markets and imported from sources. So, enjoy ‘A taste of the world’ at Alimundo on every bites that are perfectly created by experienced chef while listening to the melodious music. When the night falls, do not miss chill out ambiance with groovy beats at top terrace lounge ‘Suono’.
Alimundo Suono
Tel. 077 952 352
www.alimundosuono.com
Italian jewel housed in a tower
Looking hyper-chic and just refurbished, Portofino is unmissable as you drive through Choeng Mon: look out for a tower that resembles a squat yet stranded lighthouse. The landmark houses one of the island’s up-and-coming restaurants. Modern though the surroundings might be, the menu features many beloved Italian dishes, the traditional type that have stood the test of time and are firm favourites. The chef, Pasquale Procida, hails from Portofino itself and cuisine here is entirely authentic – when you dine here, you are in the hands of a culinary maestro.
For seating, you can choose either the spacious ground floor or go up a flight of steps that bring you to the smaller and more intimate second storey. Views are of Choeng Mon and low jungly hills in the mid-distance. The atmosphere is relaxed, with attentive staff who are quickly on hand when you need them. It’s a very welcoming place.
Start the evening with a cocktail or long drink while you browse the select menu. The wines have been specially chosen – you’ll even see a walk in wine cellar here. Wines are mostly from Italy and France and are very reasonably priced.
Start with grilled scallops or a delicious portion of foie-gras with peach wine. Try a dish that harkens back to Pasquale’s roots, Pansotti Portofino or ravioli with a sauce of ricotta cheese. Portofino offers the discerning diner a medley of meats and seafood; there’s plenty of choice. Diners will love the Wagyu filet in red wine sauce or the delicate tang of sliced duck in honey and orange sauce. For fish, we recommend the salmon casserole with lemon sauce. Whatever you choose, this is food at its most delicious.
Desserts are spectacular. White and black chocolate mousse, panna cotta flavored with mint but perhaps best of all the shouldn’t-be-missed Chef Pasquale’s selection of four desserts. It’s a real treat and designed to be shared by two people. It’s served on a long, long rectangular plate and is a delight to both the eye and the palate.
Reservation: 077 428 700
www.muangsamui.com
Noodle Dishes from Thailand, Malaysia,
Indonesia, Japan and China
akyra Chura Samui launches Noodle House on Chaweng Beach on 01 July 2025 If you thought you knew noodles, think again as Koh Samui welcomes the latest new and exciting culinary addition to its thriving dining scene - Noodle House.
Featuring over 50 different dishes of the stringy strands, Noodle House celebrates noodles as they have never been celebrated, showcasing a range of noodle dishes from Thailand, Malaysia, Indonesia, Japan and China.
Suck them up in soup, enjoy them dry, try a teppanyaki creation or go a little crazy and sample them in some of the creative concoctions such a special skewer concept combining homemade noodles with shrimp, tuna, beef, foie gras, salmon and miso or Gindara miso glazed black cod - all of which goes that goes a treat with a few suds of ice cold beer from a selection of hand-picked Asian beers and wines.
Other highlights include edamane and pork gyoza appetizers, yum woon sen seafood salad featuring glass noodles, laksa noodles from Malaysia, tempura soba, kao souy gai from northern Thailand, mee goring from Indonesia as well as a special healthy menu items.
Noodle House is the latest innovation from akyra Chura Samui, the 61-room and suite resort perched up on the quiet northern end of Chaweng Beach.
Open for lunch and dinner from 12:00 – 22:00 daily , reservations can be made for Noodle House by calling +66 77 915 100 or emailing [email protected]
“The thing I most wanted to do was be an architect,” says chef Sathit Muangprom. “I always wanted to create something special, something that would stand out.” He then discovered he also loved cooking. However, he didn’t choose one dream over another. He combined both and the result is 9GEMS Lounge Restaurant. Both the architecture and design of the restaurant are all his creation and are impressive in their own right. And what you eat here is equally as good, making this a dining experience to remember.
Sathit has had plenty of cooking experience. He originally learned in Thailand, where he began providing dinners for his brothers and sisters, but then went to Europe. After spending two decades in Switzerland, where he learned European cuisine, plus traveling all over the world, it’s not surprising his tastes are very eclectic.
“My favorite dishes,” he says, “are fusion tandoori chicken salad and Home-made potato gnocchi. I also love Thai-style sea-bass with chili and basil. I make lots of Italian dishes as well as French patisserie. I’m not one for ready-made food from a shop – I prefer to make everything by myself.”
Sathit is a great believer in multi-culturalism and aims for his food to be like the restaurant he’s built and designed – a combination of both Thai and European. With both quality design and food, he’s succeeded in combining very different creative dreams.
9Gems Lounge Restaurant
Tel: 077 256 125
www.9GEMSsamui.com
Overseeing the culinary team at Hansar Samui is the innovative young Executive Chef, Stephen Jean Dion. A native of Canada, Stephen began his culinary career as an eighteen year old apprentice, at the famed restaurant Les Halles in Quebec under the leadership of Dominic Crovosier. After working in Singapore, Bangkok and Malaysia he spent two years in a unique assignment as Private Chef to His Majesty the King of Jordan where he catered for many high profile dignitaries and visiting Royalty. His love for Thailand saw him return to Bangkok where he spent five years at the Lebua at State Tower Bangkok (also known as the Dome). He started out as Chef de Cuisine of their Sirocco restaurant and within a few years became the Executive Chef.
Chef Stephen focuses on combining the right array of simple textures and flavors with the finest ingredients available which are sourced worldwide, while still ensuring value for money. The Foie Gras comes from the Soulard farm in France in the Perigord region which is famous for providing the best quality. Carefully selected fresh Maine lobsters and oysters are flown from Canada, Japan, and France. Menu items are complemented by a handpicked list of International wines and champagnes, reflecting the resort’s commitment to creating a truly epicurean experience.
H Bistro
Hansar Samui
Please contact 077 245 511
www.hansarsamui.com
More usually known as Noi, he is the executive chef for Western & International dishes at Poppies. He’s been with them for 14 years and learned under all four previous international chefs, collecting a wealth of experience along the way. He’s very adept at using all manner of local herbs in preparing international dishes, but also uses a plethora of western herbs. His signature dishes are Roasted Duck Breast with strawberry sauce and rocket salad, and char grilled snow fish with a light coconut sauce and morning glory.
Poppies Restaurant
Poppies Resort
Tel: 077 422 419
Web: www.poppiessamui.com
Khun Wantanee, or Wan, as she prefers to be called is Noi’s counterpart at Poppies – executive chef for Thai dishes. She has been for 17 years with Poppies, and was born and bred on Koh Samui. Her cooking styles are exquisite and lean towards the south of the country. She’s in charge of everything to do with the Thai side of Poppies. Her signature dish is the Thai Kantoke, Not only that, she’ll soon be offering her own cooking class at Poppies.
Poppies Restaurant
Poppies Resort
Tel: 077 422 419
Web: www.poppiessamui.com
Jean-François graduated from the Ecole Hotelière Provinciale de Namur in Belgium and spent the next six years working with great chefs such as Freddy Van Decasserie in the 2-star Michelin restaurant, La Villa Lorraine, before going on to De Bijgaarden, and then refining his craft alongside Yves Mattagnes at Sea Grill.
Then, like many of today’s hot chefs, he decided to see the world and experience what other more exotic cuisines could teach him. Jean-Francois found himself at the world’s most luxurious hotel, the ‘7-star’ Burj Al Arab Hotel in Dubai. As Sous-Chef in charge of their signature restaurant, The Al Mahara Seafood Restaurant, he created their quarterly menus and embraced the excitement and knowledge of working in the most sumptuous hotel in the world.
Still in need to see the world he headed off to Singapore as Chef de Cuisine for the opening of a new cutting edge restaurant , The Cliff, awarded by the World Gourmet Summit. Then on a visit to Bali, he became enchanted with the island and its people and decided to make it his home. He spent 4 years there working in various restaurants and hotels such as CasCades Restaurant at The Viceroy Bali, which he decided to make his signature restaurant, creating an outstanding menu of fine imported produce with both Western and exotic Asian influences.
After a few years working at Kai Restaurant/Swissotel Moscow, ranked as one of the top 10 restaurants in Moscow, Jean-Francois decided to join the Zazen team in Samui in March 2014 in order to take over the remarkable work of Chef Stéphane Courtin. In addition, Jean-François is in charge of launching the new Belgian brasserie, Café Zazen, located in the new Central department store in Chaweng.
Zazen Restaurant / Café Zazen
Zazen Boutique Resort and Spa
Bophut
Tel: 077 425 085077 425 085
Web: www.samuizazen.com
Chef Adrian Torres began his career at Le Cordon Bleu Peru, located in his hometown of Lima. Since then, his repertoire has grown to include influences from his time working in Peru, Spain, Cuba, and New Zealand. Now bringing his expertise to Koh Samui, putting all his passion on his tapas menu, with the experience that he gained during his work in Navarra, Spain, patrons can expect homemade, yet refined flavors built from the best domestic ingredients found on the island, he can say his cooking is simple, fresh but with lots of flavors all with his personal touch shining brilliantly through.
The Cliff Bar & Grill
Tel : 077 448 508
www.TheCliffSamui.com
Sunshine Restaurant is a great place to dinning where it is located just right next to the beach. A simple yet very romantic idea is to have a dinner on the beach. To make it an even more pleasant experience, here, candles are lit to create warm and romantic ambience for diners when the night falls.
Sunshine Restaurant has a wide selection of Thai & International cuisine. All come with the best quality from the local markets and selected sources. Fresh seafood are available daily and they are cooked at your own request which goes particularly well with steamed jasmine rice.
Enjoy a memorable evening with candlelit dinner at Sunshine Restaurant, Samui Laguna Resort – Lamai Beach, offers cozy and magical charm that will make you feel like having personal discreet dining with friendly service of Thai hospitality.
Reservations:
077 424 215 or 077 233 280-2
