 It’s not bad. Neither is it average. And I wouldn’t even call it good. Very good doesn’t describe it either. In fact, that would be an insult. No, with Poppies you really have to dig out the superlatives, because this place is absolutely excellent!
And it’s been like this since it opened over 10 years ago. Many restaurants have come along over the years trying to knock Poppies off its top spot. Some get close. But Poppies is still there. And this is why…
To begin with its part of one of Samui’s finest boutique resorts. And if you approach the restaurant from the Chaweng Beach Road you’ll pass through it, and see exactly what I mean. As you follow the meandering pathway over rustic bridges and past carp-filled ponds you’ll spot the 24 detached cottages spaciously set out in gloriously landscaped gardens. So by the time you reach the restaurant, with the beach on one side and a free-form swimming pool on the other, you’ll be hooked already.
Choose between sitting in the elegant, 40-seater open-sided restaurant itself with its ornate Thai-style roof, or outside on the beach terrace under the stars where there’s room for 30 more. There’s also seating around the pool and in the Ayuthaya-style teak pavilion too. Many places, many choices.
And that goes for the food too. There’s both international and Thai, with the emphasis on the freshest-of-fresh seafood. And it’s not just a token international menu either, catering for the odd one in a party who’s afraid to try Thai food.
Over the years, Poppies has had a procession of top-drawer international chefs. And the latest in this noble line is Gregorio Montanez. His long experience spans several continents and two decades. Which, perhaps, helps to explain why his dishes are so sublime.
Both the Soft-shell Crab with a green mango salad and chili spring roll, and his Goat’s Cheese baked in a filo pastry and served with a dry fig compote are superb starters. And his main courses are equally delicious. The Pan-roasted Duck Breast with plum, orange and crispy garlic sauce served with baby argula and feta cheese salad; and the Roasted Half-chicken marinated in coriander, garlic, oyster sauce, yellow curry powder and turmeric with mashed potatoes are personally recommended. They really are fantastic!
And the Thai cuisine also boasts a master chef. This time it’s Khun Wantanee Panplum. She’s been at Poppies since day one, and I’m sure they’ve chained her up in the kitchen for fear of losing her – I would! This is real Thai cooking. Try her Tom Kha Talay – mixed seafood soup served in a coconut shell, or the Pla Neung – whole white snapper steamed with Thai herbs, ginger, onions and soy sauce, and your mouth will thank you. But you might like to try the Kantoke.
“…there’s both international and Thai cuisine,
with the emphasis on the freshest-of-fresh seafood.”
What’s that? Well, it’s a Thai set-dinner for 2, offering a selection of dishes served on a rattan tray. There’s a seafood version, and a vegetable one too, but here’s the ‘Traditional Kantoke’ set dinner – just to get your mouth watering! Charcoal duck roasted curry, spicy prawn soup with lime leaf, fried chicken with ginger, stir-fried morning glory, deep-fried prawn cake with plum sauce and jasmine steamed rice. All that for just 1,100 Baht for 2 people!
Discreet entertainment is provided every night too. On Mondays and Fridays it’s the easy-listening vocal talents of Ali Li accompanied by pianist Rudi, while Thai classical music is performed on Wednesdays. The highlight of the week is Saturday’s Thai Night when there’s spectacular traditional Thai dancing and live music. Local artisans are also on hand to demonstrate their skills in soap carving, artwork and cookery.
Poppies has a completely separate luncheon menu with the emphasis on ‘lighter’ cuisine, such as exotic fresh salads, pastas and Thai favourites. Lunch is served from 11:00 am to 4:00 pm daily.
A few lucky customers do manage to get a dinner table immediately without booking, but to avoid disappointment, reservations are definitely recommended. | 
