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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

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Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

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Room 4:

Adults

Children (0-18 yrs)

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+ Add Another Room

To add more than 4 rooms, please call 66 2 650-2650. Toll Free Telephone Numbers By Country

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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

If you require assistance, please contact the Resort directly at 66 2 650-2650 or our Toll-free numbers by country .

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Four Seasons Resort

Koh Samui Thailand

Local Time

Local Temperature

27 °C / 81 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Dining

Dinner

  • To Showcase the Best of What the Island Has to Offer, Our Dinner Menu Changes Every Monday, Wednesday and Saturday Evening. So No Matter How Many Times You Visit Us at KOH, There Will Always Be Something New For You to Try.

  • APPETISERS

    Plaa Goong - Prawns, Roasted Chili Paste Dressing, Lemongrass and Lime Leaf Salad

    Gai Yang Takrai - Lemongrass-marinated Char-grilled Chicken Skewers

    Larb Moo Tord - Northern Style Deep-fried Spicy Pork Patties with Toasted Rice and Herbs

    Goong Chae Narm Pla - Raw Prawns, Lime and Chili Sauce

    Hoi Nang Rom Song Kruang - Local Oysters, Hot Tamarind Leaves, Crispy Shallots, Garlic, Lime and Seafood Sauce (2pc)

    Pla Meuk Tord Gratiam - Deep-fried Squid with Garlic and Pepper

    Som Tam - Traditional Spicy Green Papaya Salad

    Yum Taeng Gwa - Cucumber Salad with Lime, Chilli and Dried Prawns

    Yum Nua - Spicy Beef Salad, Fresh Shallots, Coriander, Spicy Dressing

    Larb Hed - Straw Mushroom Salad with Thai Herbs, Cracked Rice and Chili Powder

     

  • SOUPS

    Tom Yum Goong - Spicy Prawn Soup, Straw Mushrooms and Lemongrass

    Tom Kati Talay - Seafood and Coconut Soup, Turmeric and Kaffir Lime Leaves

    Tom Kamin Gai Mapraow on - Clear Chicken Soup with Turmeric, Mushrooms and Young Coconut

  • MAIN COURSE

    Pla Kapong Neung Manao - Steamed Whole Boneless Sea Bass, Spicy Lime Sauce

    Pla Kapong Phad Cha - Stir- Fried Sea Bass Fillet with Herbs, Green Peppercorns and Ginger

    Massaman Nua - Slow-cooked Wagyu Beef Cheek In Cardamom- Scented Southern Curry

    Paneng Gai - Dry Red Curry with Chicken, Cashew Nuts, Sweet Basil and Lime Leaves

    Phad Prik Moo - Sautéed Pork Loin with Curry Paste, Kaffir Lime Leaves and Long Beans

    Goong Mung Korn Phad Bai Kaprao - Stir-fried Phuket Lobster with Hot Basil and Chili

    Goong Yang - Grilled Prawns with Spicy Seafood Sauce

    Gai Noi Hor Bai Tong Yang - Sautéed Rock Lobster with Palm Heart and Ferns

    Poo Phad Pong Karee - Wok-fried Crab Meat with Celery, Onion and Curry Powder        

    Gai Phad Kapraow Kai Yeiwma - Stir-fried Chicken with Hot Basil, Chili and Century Eggs

    Phad Pak Boong - Wok-fried Morning Glory with Garlic and Chili

    Phad Pak Ruam - Wok-fried Mixed Vegetables

  • Cook-it-yourself

    Moo Kra Ta Thai BBQ

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