What are you doing on December 18th? If you don’t have plans, it’s not too late to high-tail it out to Thailand for the grand opening of KOH at the Four Seasons Koh Samui. In a complete overhaul of their former Lan Tania restaurant, the Four Seasons is moving away from the Thai/Italian menu and installing a much more authentic approach with a heavy emphasis on seafood and local island dishes. The excellent Alex Garés serves as executive chef and with Sous Chef Sumalee Khunpet at his side, KOH aims to offer classic Thai food made with the highest quality ingredients they can find.
“We’re taking a step back to the roots of Thai cuisine to offer dishes that aren’t what you’d normally find at your local Thai restaurant,†says Garés. “Many of our recipes have their origins in southern Thailand, and we’re excited to bring the genuine flavors of the islands to our guests through the cuisine at KOH.â€
If you’ve ever visited Pla Pla or the former Lan Tania, you already know that Garés brings a sophistication to his food that you don’t normally find in Thai cuisine. KOH promises to take that to the next level with dishes like curry-marinated grilled quail with eggplant; dry red curry with chicken, cashew nuts, sweet basil, and lime leaves; and slow-cooked pork trotters with five spice, pickled cabbage, and kale.
From up on top of a palm-dotted hill, you can look out over the Gulf of Thailand and savor the fact that you’re enjoying unbelievable Thai food from a chef that gets better and better every day. In fact, after eating at KOH, there’s a good chance you’ll never want to say “sawasdee.â€
http://www.fourseasons.com/kohsamui/
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