Samui Wining & Dining
Do it Yourself!

Impress your friends with two easy-to-make classic Thai recipes courtesy of The Farmer restaurant.


15There’s no doubt you will experience some fantastic Thai food whilst on Samui. And there’s a reasonable chance that you’ll want to try to recreate some of those dishes once you get back home. But searching the web for Thai recipes will result in millions of hits and you could spend all of your time mulling over which ones are genuinely authentic and workable. And if you want to impress friends and family you need to get it right.


Luckily for you, the island’s top chefs are always willing to tell us some of their favourite recipes. And they’re all dishes that they serve every day in their restaurants. This month, our featured chef is one of Samui’s most prominent culinary sons. Khun Somroj Mepiern was born and raised on the island and has been a chef for almost 30 years. He developed his craft over ten years with the Dusit Group in Phuket and was then asked to open the prestigious Santiburi Resort in Maenam 18 years ago. He spent two years with them before taking over as the Executive Chef of Baan Taling Ngam Resort (then Le Royal Meridien) on the south of the island. And he led the brigade there for an incredible 16 years before opening his own restaurant – The Farmer.


The restaurant and bar was a huge hit from day one and it produces some of the most highly-rated Thai cuisine on Samui. It sits just off the ring-road in Ban Tai, about 300 metres on the left after the sharp left-hand bend as you reach the end of Maenam, coming from Chaweng. Chef Somroj’s recipes for an appetizer and main course would grace any table and they aren’t overly-complicated at all.


Appetizer: Yam Som O (Spicy Pomelo Salad)




150 gms pomelo fruit

1 tsp lime juice

1 tsp sugar

5 cooked prawns

50 gms cooked chicken breast, shredded

20 gms grated fresh or shredded coconut

150 gms coconut cream

1 tsp dried shrimp, finely chopped

1-2 tbsp fish sauce

Add chili paste to taste




Peel the pomelo and shed the flesh. Place the lime juice, fish sauce and sugar in a bowl and stir to mix, then add the prawns, chicken, grated coconut and coconut cream and continue stirring until blended.


Add the pomelo and toss to coat thoroughly and then serve on a plate or in a pomelo shell. Sprinkle with dried shrimp and serve with a little rice.


Main course: Pla Krapong (Baked and stuffed white snapper with minced fish curry)




1 whole fish white snapper

50 gms minced fish

0.5 grams chopped garlic

1 basil leaf

0.1 gm cumin seed

¼ piece turmeric freshly chopped

1 kaffir lime leaf

1 tsp red curry paste




Chop up all the ingredients and mix together and then stuff inside the white snapper. Bake for 15-20 minutes at 425 degrees F; serve with a selection vegetables and rice. You can substitute the snapper for sea bass or salt water barramundi.


If you would like to know how these dishes should taste, you can make a reservation at The Farmer on 0 7744 7222.


Johnny Paterson


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