Join Us On a Visit to the Southern Island of Samui next week

Learn how to make delicious recipes flavoured by the Sun and Surf of this beautiful island in the Gulf of Thailand

Hi Everybody,

For those who have visited Koh Samui recently, the landscape can feel unrecognizable. The island is so beautiful that it has inevitably attracted more foreigners and more tourists. But this can be an illusion.

Beyond the modern villas and the tourist-friendly menus, the authentic Samui is still very much alive. It lives in the salt air of the morning markets and, most importantly, in the fierce, unapologetic heat of the traditional Southern kitchen.

To join our Samui Island Festival is to step away from the modern island and back into its history of distinctive, authentic cooking. Here, we celebrate the sharp, intense, and awesome flavours that define the Gulf of Thailand. It is a cooking style built on the abundance of the sea and the richness of the palm grove.

From the crunch of a perfectly fried snapper to the slow-cooked goodness of a proper Panang curry, this is an afternoon dedicated to the flavours that the islanders keep for themselves. It is your chance to master the real, raw, and delicious heart of the South.

Do not miss this class! Sunday, March 22, starting at 2:30 p.m.

Samui Smooth Seafood Soup

This isn’t just a soup—it’s a vibrant, brine-rich broth packed with the freshest catch and balanced with the sharp, aromatic punch of galangal, lemongrass, and lime leaf.

Spicy Chicken Salad

This dish is a masterclass in the "stinging" flavours of the South, pairing the fierce heat of bird’s eye chilies with the bright acidity of lime and the essential, nutty crunch of toasted rice.

Crispy Red Snapper 

We’ll master the traditional Southern technique of flash-frying the whole fish to achieve a deep, golden crunch on the outside while keeping the West Coast snapper tender, moist, and infused with garlic. A true Thai-Western Fusion dish.

Salad Rolls

These hand-rolled rice paper wraps are all about texture and garden freshness, providing a clean, refreshing bite that prepares the palate for the next wave of spice.

Panang Beef Curry

This is Southern cooking art in its purest form. A thick, luscious reduction of hand-pressed coconut milk and a complex spice paste that delivers a rich, nutty heat that clings to the beef.

Sticky Rice with Mango

We use the island's famous coconut milk to temper the sweetness of sun-ripened mangoes and fragrant glutinous rice for the quintessential Thai finish.

There are still places available for Thai Classic Favourites tomorrow Three spots are open for those lucky enough to join the feast. Both classes start at 2:30 p.m.