 In the past we’ve called places like this trendy, cool, hip, and with-it. But I’ve got absolutely no idea what today’s fashionable word for it is (maybe it’s cool yet again?). However, I do know that SALA Samui definitely is it!
Part of a stunning new resort of the same name, it’s got the lot! Beachfront location (in a quiet, romantic area); spacious surroundings; warm, friendly, intimate atmosphere; casual but classy décor, superb international and classic Thai cuisine, plus that special indefinable ingredient. And that’s the ‘X’ factor.
And it’s not in Chaweng with all the crowds either! No, it’s in Choeng Mon, just 5 minutes away, with its fine white sandy beach and prestigious 5-star neighbours, making it a great place for visiting in the daytime too. SALA Samui’s world-famous Mandara Spa is also there, so you can come here for lunch and make a complete day of it.
Pass through the entrance with its high walls and you’re in another world. One of lush tropical gardens. Stroll down the central avenue past the individually-walled, private pool-villas and you’re met by a wide vista of two huge swimming pools with the turquoise-blue Gulf of Siam beyond.
And to the right lies SALA Samui restaurant with its numerous dining areas. There’s the main 36-seater, open-sided section next to a unique beachfront, walk-in wine cellar, with its wide choice of New and Old World wines. And then there’s the black granite-topped Beach Bar with ample space for 24 in comfy seating, including many tables for two which certainly ensures romance is in the air. Especially when it’s full moon and you can watch it rise out of the ocean.
Another novel idea, that’s great fun, is a table for two that’s actually in one end of the adjacent swimming pool! It’s only 4-5 inches deep there though, so you won’t need to wear swimwear. Must be the best place on Samui for keeping cool during dinner – and something to tell your friends about back home!
And there’s more. A further eight tables are laid on the beach itself every night. So, although quite spacious, all these individual areas give SALA Samui an intimate, personal touch.
But let’s not forget the main reason why we go to any restaurant. To eat! And the food here certainly matches the restaurant. The freshest-of-fresh seafood. Classic Thai dishes prepared by some of the island’s top local chefs. And then there’s the international cuisine...
Here are some of the chef’s recommendations, just to get your mouth watering! For starters: Seared Japanese Scallops with tomato confit, white asparagus-truffle mousse and potato-chive vinaigrette; or Carpaccio of Seared Lamb-loin with rucola salad, pine nuts smoked plum tomatoes, and pink peppercorn. Main courses: Angus Beef Tenderloin stuffed with blue cheese and wrapped in bacon; Pan-roasted White Snapper Fillet in Macadamia herb crust, basil-roasted cherry tomatoes and grain-mustard sabayon.
“…. Jan’s currently producing an exciting new Pangaea Cuisine, utilizing available ingredients with a wide
range of cooking techniques.”
And for dessert, Lemon-curd Meringue with marshmallow and puff pastry; and Lava Chocolate Cake with vanilla ice-cream.
As you may have already guessed, these exotic dishes haven’t been dreamed up by any old amateur either. SALA Samui’s Executive Chef, Jan Maurice Hollister, who created the exciting menu, is highly experienced, having worked in many prestigious restaurants and hotels around the world, including Samui. He’s currently producing an exciting new Pangaea Cuisine, utilizing available ingredients with a wide range of cooking techniques. But although he says that he always put delicious taste before presentation, his dishes always look superb too.
And not only is he outstanding, his wife is too. Which becomes relevant when you learn that she’s SALA Samui’s Food & Beverage Coordinator. Peti Lau is as vivacious as Jan, and as a team they are incredible. Do try one of Peti’s innovative cocktails, such as the Tom Kha Rum which, although savoury in taste, is unexpectedly refreshing.
When SALA Samui opened its doors in December 2004 it immediately became one of the island’s hottest restaurants – which it still is today! | 
