Review

Supattra Thai Dining is a favourite for visitors to Koh Samui as within this simple Thai villa, magic happens. Chef Supattra's heirloom cuisine and partner Thomas' engaging narrative, while delivering delightful wines, is a winning combination. The wine list is undoubtedly one of the largest on the island, showcasing real gems, featuring artisan producers who embrace sustainable vinification. The menu is on a blackboard, updated daily to reflect the best of what is available, to assure freshness. The open kitchen affords diners a bird's eye view of chef Supattra and her team at work. Begin with laab thod, light spicy pork balls or grilled chicken skewers. For a little dose of decadence, choose an unusual gang pha of rock lobster in a light fresh herb curry. A main course of a blue crab Southern yellow curry is as good as it gets, with chunks of fresh crab and betel leaves in a rich and very spicy sauce. Tiger prawns are served with mangosteen in chu chee and Australian beef tenderloin, grilled with fresh grapes and chilli. This is exceptionally creative Thai cuisine, homely yet elevated and flavour forward. Desserts of a well-made bua loy or a homemade coconut ice cream, complete the experience.