Samui Wining & Dining
Wrap It Up!

Sea Wrap Restaurant at Peace Resort offers perfect beachside dining with their new menu.


Page-12-13Sometimes change is good – sometimes, not so good. Usually the best approach to change is to constantly evolve, keeping what makes customers happy, but always finding new ways to improve the product or service. That is just the case with Peace Resort and its Sea Wrap restaurant.

      Peace Bungalow, as it was formerly known, was established in 1977, on a then deserted Bophut Beach, by the Pupaiboon family, when Samui was little more than a backpackers’ haven. They own several resorts on the island, and have managed to keep up with the times, and have a feel for what the tourists want. Peace Bungalow developed over the years, and the latest renovation in 2007 transformed the bungalows into ‘Peace Resort’. Now, over 120 rooms and bungalows of various types are offered, and the resort’s new style is described by the owners as ‘contemporary Thai, with architecture that reflects local traditions and craftsmanship’.

      A focal point of this expansive property, with its meandering gardens and many facilities, is Sea Wrap restaurant, located alongside the swimming pool. The seating area extends onto the beach by way of fall-in beanbags, making it the perfect relaxed beach dining setting. But should you prefer

more conventional seating, there’s the newly renovated breezy dining room, with lovely views across to Koh Phangan. The menu has had a revamp since the appointment, in January 2014, of Executive Chef, Aziz Awang, well-known on the island for his flair for inventive dishes. Previously, the menu was predominantly Thai, with only a few Western dishes. Now, there’s a strong Mediterranean influence, particularly French and Italian cuisine, but some Thai favourites remain. Here are a few highlights from the Western menu to tempt your taste buds.

      For something unusual try the ‘Squid ink ravioli with river prawn stuffing, lobster bisque reduction, beetroot chips, quail egg and braised cabbage’. Or perhaps the ‘Sautéed Hokkaido scallops with goat’s cheese and thyme ravioli, caramelized apple, and a white wine sauce’ is more to your liking. And the dishes get more interesting…

      How about ‘Crispy skin of Norwegian salmon, potato mousseline, asparagus, baby carrots, snow peas and sauce Nantua’. Or for the carnivores, the ‘150 days grain-fed Australian tenderloin with vegetable glacier, potato gratin and Port wine reduction’ sounds like a mouth-watering option.

       If you’d prefer to go Thai-style, Aziz has some jazzed-up choices on the Thai menu. Again, here are but a few of the highlights.

      ‘Phed thod - crispy fried duck leg confit, baby bok choy and black bean sauce, and mandarin orange’ is a different take on crispy duck. And seafood lovers will enjoy either the ‘goong makham – stir-fried tiger prawns with tamarind sauce and asparagus’ or the ‘poo nim kratiem prik Thai – stir-fried soft-shell crab in garlic and peppercorn sauce’.

         Tempted yet? Well, if you prefer to try a bit of this and a bit of that rather than order from a menu, then Sea Wrap offers two themed evenings with reasonably-priced buffet options. Sunday night plays host to the Thai buffet, with a wide selection of dishes for 890 baht ++ per person, and featuring Thai music and dance. An international barbecue is presented every Wednesday evening, with an assortment of grilled meat and seafood at 990 baht ++ per person, and cabaret entertainment.

         Should romance be on the cards, Sea Wrap offers private dining in a beautifully decorated sala on the beach. Choose from a six-course menu, or an Asian barbecue option. And if you’re looking for something special to do on Valentine’s Day, it’s best to book early as Chef Aziz has come up with a fantastic menu for the most romantic day of the year:

Amuse Bouche Fin de Claire oyster in Parmesan and tom yam broth, ginger powder. The First Element Trilogy of Hokkaido Scallops (Truffle, hazelnut butter and cauliflower puree, ceviche with Piment d Espelette, terrine with leek and red wine vinaigrette). The Second Element Poêlé of Moulard duck foie gras, strawberry and Granny Smith apple, wilted leeks, miso and vanilla broth. The Main Element For Her: Poached New Zealand lemon sole fillet with goat cheese gratin, pommes bouchon, carrot and Avruga caviar infused natural jus. For Him: Fillet of Australian rib eye, parsnip puree, glazed baby carrots, baby spinach and roasted beetroot, Madeira sauce. The Last Sin Lemon and chocolate mille feuille with raspberry sabayon and crème anglaise. This delicious menu is only 1,500 baht ++ per person, excluding drinks.

         If you’re strolling along Bophut Beach, pop up to the Talay Beach Bar for a cocktail or two and watch the sun set across the bay. And anyone wanting to know how to prepare their favourite Thai dish can sign up for cooking lessons at the Peace Culinary School, where professional chefs reveal the secrets to preparing the cuisine that’s become so popular worldwide.

         So if you’ve not yet experienced Peace Resort, do make your way down to Bophut Beach and enjoy the new menu at Sea Wrap, or even just a sundowner while lazing on the beachfront beanbags.

         So if you’ve not yet experienced Peace Resort, do make your way down to Bophut Beach and enjoy the new menu at Sea Wrap, or even just a sundowner while lazing on the beachfront beanbags.


Rosanne Turner


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