The story
At KOH Thai Kitchen, Southern Thai cuisine is given a fresh, refined expression. Perched on a palm-fringed hilltop at the Four Seasons Resort Koh Samui, this breezy dining room looks out over the Gulf of Thailand, making every meal an occasion with a view.
The menu focuses on slow-cooked curries and superb local seafood, prepared with the precision that earned the restaurant a Michelin Recommended award in 2026. Signature dishes include Larb Tuna—raw tuna marinated with Thai herbs, cracked rice, and chilli powder—and Gaeng Massaman Nua, a Southern-style cardamom-scented curry made with slow-cooked Wagyu beef cheek. The Plaa Pla, a crispy sea bass salad tossed with lemongrass, shallots, and fresh herbs, is another standout.
Chef de Cuisine Sumalee Khunpet leads the kitchen. Inspired by her sister, she began her career as a kitchen assistant at a Koh Samui hotel in 1991. Over the past 25 years, she has mastered both French and Thai-fusion cooking. Her family’s favourite is her Southern dry-chicken curry, a dish you can taste at KOH. “I put my heart into every dish I make,” she says, “and the results seem to be amazing every time.”
Weekly events add to the experience. Sunday’s Thai Curry Night features a curated selection of curries from the north, south, and central regions. Tuesday’s Tam Rab Thai brings live cooking stations, specialties from across Thailand, and cultural entertainment. Both are set against the ocean backdrop, making for a memorable evening of authentic Thai cuisine.
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