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Numbers of Nights: 1

Number of Rooms: 1

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Room 1:

Adults

Children (0-18 yrs)

Room 2:

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Room 3:

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Room 4:

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To add more than 4 rooms, please call 66 2 207-8900. Toll Free Telephone Numbers By Country

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Four Seasons Resort

Koh Samui Thailand

Local Time

Local Temperature

28 °C / 82 °F

Tastes of Koh Samui

Meet the Chefs

Chef Chris Patzold

Both Chef Chris’ parents are chefs – so it was no surprise when he discovered he own passion for cooking. His professional journey started in the kitchen of The Old Melbourne Hotel. Within weeks, the chef noticed that he was naturally good with the knife and moved around the kitchen like a pro. From then on, one success led to another: over the years, Chef Chris has worked in Melbourne, Zurich, London, New York, Bermuda, Bali, Chiang Mai, and Penang.

 

For Chef Chris, the details are essential – from deciding how long to season and rest the meat, to choosing between a mortar and pestle or blender. While he uses classical techniques combined with cutting-edge innovation at work, at home he prefers quick and simple meals bursting with flavor.

 

Try his creative new menu at Pla Pla, featuring dishes such as the snow fish with sea grapes, pumpkin purée and pomelo and the lamb rack with aubergine, goat cheese, and preserved apricots.

“When I was little, I was always told to work a job that I loved, and then it wouldn’t seem like work. Luckily, I found the right job!”

Try his creative new menu at Pla Pla, featuring dishes such as the snow fish with sea grapes, pumpkin purée and pomelo and the lamb rack with aubergine, goat cheese, and preserved apricots.

Chef Jeab

Inspired by her sister, Chef Jeab began her professional journey as a kitchen assistant at a hotel in Koh Samui in 1991. Over the past 25 years, she has mastered French and Thai-fusion cuisine. Her family and friends are big fans of Chef Jeab’s food, particularly her famous southern dry chicken curry – which you can sample at KOH Thai Kitchen and Bar!

 

Chef Jeab is generous with her kitchen secrets. For those who want whip up a bowl of Tom Yum Soup, she reveals some great tips. Add the herbs (galangal, lemongrass and kaffir lime leaves) only once the soup is boiling for maximum flavor. When the soup is ready, squeeze lime into it and turn off the heat immediately to retain the citrusy freshness. She also recommends adding young galangal into Thai soups with fish to reduce any fishy smells.

 

While technique and produce are high on her list, Chef Jeab’s ultimate ingredient is passion.

Taste her delicious creations at KOH Thai Kitchen and Bar, including signature dishes like the slow-cooked Wagyu beef cheek and the spicy fresh palm heart salad.

“I put my heart into whatever dish I make and, believe it or not, the results seem to be amazing every time!”

Taste her delicious creations at KOH Thai Kitchen and Bar, including signature dishes like the slow-cooked Wagyu beef cheek and the spicy fresh palm heart salad.

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