Review

Jahn at Conrad Koh Samui presents European fine dining woven with Thai accents. Taste of Jahn menu follows a classic progression, opening with a selection of amuse bouches such as parmesan arancini and salmon tartare before shifting into seafood and meat courses. White prawn with pomelo shows clarity, with a bold tamarind glaze sharpening sweetness of prawn. Crab cake highlights the freshness of lump crab against a tom yum sauce with lift from dill and apple. Black Angus steak tartare is adorned with fermented crab, which exhibits a strong presence. French onion soup delivers richness and balance from cognac but arrives without its customary gratinéed topping. Jack’s Creek tenderloin presents confidence, arriving perfectly tender with glazed vegetables and an array of mustards on the side. Coco mango delivers a striking finale – coconut mousse shaped as half a coconut with chocolate shell, resting on chopped mango with mango sauce drizzled for brightness. À la carte selections broaden into premium cuts such as Hokkaido A4 sirloin and Australian lamb rack, supported by sides ranging from truffle mac and cheese to tom yum spiced onion rings. The drinks program is extensive, from Champagne houses and old-world vintages to rare whiskies and small-batch gins. Wine pairing is available. Service remains polished, setting dramatic, the kitchen offers notable highlights rather than uniform refinement.