Samui Wining & Dining
From Golf to Good Food

At Santiburi Country Club it’s not just about the golf.

 

6-7There’s great excitement at Santiburi Country Club this month. They are yet again playing host to the prestigious Queen’s Cup Tournament, which is part of the Asian Tour. The inaugural event was held back in 2009, and Santiburi has hosted every Queen’s Cup since. In 2009, the winner, Chinnarat Phadungsil from Thailand, took home US$47,550!

      The tournament, which will run on Samui from the 5th to the 8th June, is organised between the Sports Authority of Thailand (SAT) and Bangkok Airways. The Queen’s Cup is held in honour of Her Majesty, Queen Sirikit and is one of four tournaments in Thailand to feature on the Asian Tour. It aims to promote the professional game of golf, and offers an international level of competition where players can test their skills against some of the best golfers in the world. It also promotes tourism in Thailand, especially Samui, and locals and tourists will still be able to visit and watch as spectator stands will be set up around the course.

      Santiburi Country Club is situated high on the hillside in Maenam. Take the left turn just in front of the Maenam fresh market and follow the signs saying ‘Santiburi Golf Course’. The course is surrounded by coconut trees and has magnificent views of the ocean, beaches and neighbouring islands - this

truly is a course in paradise. The long-winding fairways are carefully maintained to the highest international standards, and a visit to the course is a must, even if just to dine at the restaurant, where you can enjoy a selection of both Thai and Western cuisine.

       In fact, they’ve recently added some new items to their menu. In the appetiser section, you’ll now find ‘Goung Chub Pang Tod’ which are tempura prawns, deep fried in crispy flour and served with plum sauce. There is also ‘Ka-Nom Puhg Naa Goung’ which are little deep fried squares of toast with minced prawn and chicken, again served with plum sauce. Both a nice light start to your meal. Another popular choice is the deep fried spare ribs with chilli sauce (Nam See Khong Moo), a bargain at only 180 baht.

      In the soup section, the new ‘Tom Yum Ta La Num Sai’ deserves a special mention. You might already be familiar with ‘Tom Yum Goong’ which is a clear, spicy sour soup with prawns, lime leaves, galangal, lemon grass and chilli, but this new dish doesn’t just have prawns, it has a mixture of seafood, so you get a little bit of everything. Then the ‘Khang Jead Woon Sen Moo’ is a clear glass noodle soup with minced pork, bean curd and seaweed - just that little bit different.

     And while salads might not be your thing, Thai salads are refreshing with a great citrus taste and are definitely worth a try. Try the ‘Yum Ka-Na Goong Sod’, it’s new and quite delicious. It’s a spicy, sweet and sour salad with minced prawns and pork in a lime dressing. You can also find ‘Yum Nam’ and ‘Yum Moo Yang’ on the menu. Both are spicy salads but ‘Yum Nam’ is made with grilled pork and the ‘Yum Moo Yang’ is made with Chiang Mai sausage.

      There is a nice fusion dish which is also worth a try. It’s spaghetti fried with prawns in a spicy sauce and is called ‘Spaghetti Pad Kee Mao Goong’ on the menu. Or how about the newly added ‘Khao Pud Pla Tuna’ - fried rice with tuna and a fried egg, or ‘Khao Pud Nam - fried rice with sour sausages and a fried egg - simple, yet tasty food.

       Also new is the fried mixed seafood with curry powder ‘Ta La Pad Pong Ka Lhee’, as well as the fried chicken wings with Thai herbs ‘Pek Kai Pad Sa Mun Pai’. Chicken wings are a winner the world over. So if watching the golf doesn’t tempt you, the food certainly will. If you’d like to combine some golf and tasty food, take advantage of the ‘Early Bird’ special by teeing off before 7:00 am (just 3,050 baht for 18 holes, or 1,550 baht for 9 holes) and then heading to the restaurant for breakfast or lunch. Just remember the course will be closed from June 2nd for the Queen’s cup, but the restaurant remains open.

         

Colleen Setchell


 


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