Samui Wining & Dining
Totally Dedicated

With the wealth of excellent wining and dining opportunities on Samui, there’s just so much to talk about.

 

1 At last, you’re here! After months of planning and hours and hours experiencing the dubious joys of crowded departure lounges and squashed-up aeroplane seating it’s finally time for your holiday to start. Kick back, relax and think about all great things you’re going to do whilst you’re here, especially all the fabulous wining and dining. And that’s where we come in.

     There’s a good reason why Samui Wining & Dining is one of the very few newspapers in the world dedicated solely to talking about food and drink – see if you can guess what it is whilst you’re reading this.

       Every month our hard-working staff are busy roving around the island hunting down interesting stories about what makes Samui’s vibrant culinary scene tick. And our longest-serving feature writer, Rob De Wet, kicks off June with trip down Chaweng Beach Road to the highly-acclaimed Mediterranean cuisine restaurant – Red Snapper – where he samples its signature dish, Slow Cooked Lamb Shoulder with Oriental Spices, courtesy of Executive Chef, Sébastien Meunier. And, having got the taste for the high life, Rob’s at it again a few nights later. This time he’s on the beach in south Chaweng at the famous Poppies restaurant where he joins in all the fun at one of its ‘Thai Nights’, complete with traditional Thai dancers providing the entertainment whilst he tucks into some superb local cuisine.

       Rob’s final excursion of the month takes him to Baan Haad Ngam Boutique Resort & Spa, home of the island’s top beachside Italian restaurant – Olivio – in north Chaweng. On this occasion he’s not there to eat (much to his disappointment!) but to interview this month’s ‘Kitchen King’, Executive Chef, Khun Ubon Pleepool, and find out what brought him to this idyllic tropical isle.

        Christina Wylie is our only female feature writer so it seems only fitting that one of her assignments this month is to go shopping in Chaweng and then find a perfect restaurant to stop off for food and cocktails. The place she selects is The Poolside Restaurant & Bar at Nora Chaweng Hotel and has no regrets, as you will see.

       On the last Thursday of every month, a selection of the island’s top chefs, restaurateurs and food & beverage professionals, known collectively as the Samui Culinary Circle (SCC), meets up for lunch at one of its members’ restaurants. And in June, Christina joins them to find out what the Circle is all about and to share the fare.

       The same evening, she’s out on the town as she visits one of Chaweng’s classiest nightspots – Q Bar – and samples a few of their popular cocktails before dancing the night away.

       Christina’s last trip out this month is to Nora Buri Resort & Spa, where she speaks to one couple about why they chose the resort’s fabulous all-inclusive wedding packages. And if you’re not already married, after reading this article you may start thinking about it!

       Our very own ‘wine guru’, Peter James, gets into the action this month by visiting Samui’s top wine distributor – Black Forest – and finding out why it’s got the reputation of being a company of wine professionals who never compromise on quality. I believe that he also gets to sample a glass or two of their finest bottles in the line of duty (of course) whilst he’s there.

        Finally, Johnny Paterson, our seasoned locals’ restaurant critic, closes the show this month with lunch at Git Pawshana restaurant, in Nathon, for our regular ‘Going Native’ article.

        And in addition to all the above features in this publication, there’s a wealth of other articles relating to the island’s blossoming food and beverage industry also included

        Have you guessed yet why Samui has a newspaper dedicated solely to wining and dining?

 

 

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Steve Taylor

Editor


 


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