Samui Wining & Dining
To Be Fair

Fair House Beach Resort and Hotel has gone from strength to strength
since opening over 20 years ago.

 

3Making a success of any business is never easy. It requires time, endeavour, an understanding of market trends and the desire to continually improve, amongst other things. And for a service-oriented organisation in the tourism sector, exceeding the expectations of each and every customer every single time is paramount. And that’s no simple task.

 

Fair House Beach Resort and Hotel, on Chaweng Noi Beach, is a shining example of how to build on small successes, improve upon what you do, retain high levels of repeat business and continue to attract new guests every year. Back in the early 1990s, the Thongsuk family just had a handful of bungalows on the beach. And this was at a time when Samui was still in its infancy in terms of visitor numbers. But they could see the potential and they had 22 rai of land stretching up from the beach to the main road. That’s about the size of five football pitches; an enormous amount of space. Today the resort boasts 172 rooms in six categories, two huge swimming pools, a spa, a beachside restaurant and bar and a conference centre. And it’s all set amidst beautifully landscaped gardens and coconut groves.

 

You can get a buggy from the lobby down to the beach but taking a stroll through the gardens is pleasant and relaxing. And there’s a team of gardeners dedicated to maintaining the grounds. About half-way down is the Pandanus Spa which offers all kinds of therapies and treatments. There’re eight types of massage including one that uses heated lava rocks that rejuvenates and balances your system. And they also have body scrubs, wraps and herbal masks to exfoliate and revitalize the skin. Down on the beach there’s also an open-air massage sala and combined with the sounds of the waves lapping on the shore a gentle rub-down should send you to sleep in minutes.

 

Next to the sala is the Sea Paint restaurant and bar. It’s set on several different levels with tables on the beach and a central barbecue area. When full, it can easily seat 150 people and Executive Chef, Veerawit Sawanthip, and his team have created a huge all-day dining and dinner menu and an extensive range of theme nights. As you can imagine, the Thai specialities cover all four regions of the country and you’ll need some time to read through everything that’s on offer. There’re also dozens of international starters, soups, pasta dishes, imported beef and lamb and fusion dishes that marry the best of both the Far East and the West. Seafood is, as you’d imagine, plentiful and you’ll find sea bass, snapper, tuna, prawns, salmon and mackerel and shellfish on offer every day. Every night, they also have themed events, with everything from Thai set menus to elaborate buffets and beach barbecues. And with a little notice they can arrange a romantic candlelight dinner for two on the beach.

 

Chef Veerawit has been plying his trade for more than 20 years and has an in-depth knowledge of world cuisines. Asking him to pin down a couple of his favourite dishes from his menu was harder than he thought. “There’re so many foods that I personally like to eat but if pushed I’d recommend as an appetizer both the crab and mango salad, and the sautéed seafood in olive oil. For a main course, I’d suggest either the New Zealand tenderloin of beef with a red wine sauce, or the seafood brochette with grilled prawns, salmon fillet and smoked mackerel with a soy butter sauce. And I’d round of the meal with a light Thai-style coconut custard or a rich banana fritter with ice-cream.”

 

And they also have happy hours every lunchtime from 12:30 pm to 1:30 pm and in the evenings from 6:00 pm until 7:30 pm. Beers start at just 50 baht and cocktails at 100 baht and they bring them over to you as you laze on the beach or sit by the pool.

 

Fair House and its sister resort in Maenam, Fair House Villas & Spa, have been built up slowly and carefully over the years. Listening to what their customers want and implementing a strategy of continuous improvements to the facilities has been a key part of their success. Owners Khun Vittaya and Khun Pimphon have overseen every part of the development of their resorts. And their son, Khun Fair is following in the family traditions. He spent three years studying Hotel and Tourism Management at the very famous Cesar Ritz School in Switzerland. And together with his parents they have also been at the forefront of many initiatives aimed at sustaining Samui as a green island and a world-renowned tourism hot-spot.

 

Nestled right in the middle of Chaweng Noi Beach, the Fair House is close enough to town to walk into but far enough away to retain its local charm and peaceful tranquility. Success can be measured in many ways, but to see happy, smiling guests eating, drinking and relaxing in a hotel you built from scratch must be one of the most satisfying.

 

Johnny Paterson

 


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