During a week-long visit to Koh Samui in late 2012 I was disappointed with the food, – I knew there must be authentic Thai food around, but most restaurants I tried were catering to the tourist palate. I mentioned this to the wonderful PR pro, Nicola, when I was arranging a stay at the Four Seasons Resort (divine) on the island, and before I knew it she had organised for me to dine out with the exec chef at two local restaurants.
It was, as you can imagine, a fantastic evening of authentic dishes, and provided a benchmark by which to compare, as the following evening I was to eat at KOH – recently opened at the Four Seasons and priding itself on authenticity. I highly recommend KOH – both for excellent Thai food, and for a pre-dinner cocktail as the sun sets over this breathtaking location.
I wrote the article, Baptism of Fire, for South China Morning Post about my experience, which you too can try on your next visit to Koh Samui, and if you stay at Four Seasons you can dine out with the chef too.
Front page image – Tuna Larb from KOH – a must-try