The 5 chef’s evenings have quickly become one of Samui’s most popular attractions amongst local foodies. Hosted at some of Samui’s premium destinations including stunning settings such as The Intercontinental and Napasai, The 5 Chefs evenings have garnered much praise over the last few months. This time it was Conrad Koh Samui’s turn to play host to an evening of culinary delights.
Arriving at the lobby we were graciously greeted by the friendly staff and made to feel welcome with a lovely rose wine based welcome drink to be enjoyed while marveling at the astonishing view of the five islands and also the gorgeous resort. Once ready, a buggy quickly whisked us to where the magic was happening on the beach. Walking past the magnificently lit up crystal clear main pool towards the beach, the music was playing, the crowd was buzzing and the atmosphere was filled with delicious smells.
Once on the beach, we had a choice of which food ten to visit first, and this was no easy task, as each tent was filled with delicious looking dishes, freshly baked bread and a fantastic selection of wine, expertly paired to each individual dish.
As mentioned in the title, this night was all about the seafood and each chef did some truly interesting things to a wide variety of seafood to create a menu filled with delicious items that made the mouth water.
We decided for the sake of order to take the tents alphabetically and thus came to chef Aziz’s tent first. The Peace resort culinary guru served up sea bass in tom yum and parmesan, parsnip puree, tomato confit & coriander for a starter followed by roasted sea bass with lemon thyme, bouillabaisse sauce, green olives, baby gems & shaved bottarga, which were perfectly complimented by a Mezzacorona Pinot Grigio Trentino from Italy.
Next up was chef Christoph from Akaryn resort. Here we found a Japanese flavoured crab tartar on gingerbread taco & yuzu dressing for a starter followed by a Thai curry flavoured soft shell crab “Thonglor” roll. Both perfectly matched by the wonderful Monsoon Valley White Shiraz Rose from Thailand.
Next was Konrad cooking on his home turf and certainly delivering. Starter was a Red snapper ceviche with mango, baby cress, pineapple & mustard dressing and main course was a devine red snapper “En Lorgnette”. Both perfectly accompanied by a delicious Gruner Veltliner “PLUS” from Austria.
Next on the list was Chef Robert from The Tongsai Bay Resort. His starter was butter poached scallops, prawn crisp, shallot confit, mizuna, red chukka, nori ash, black calamata olives & smoked espresso air. Main course was King scallops & sweetbread, red porchini risotto, roasted garlic broth, honey mustard, pata negra ham, chorizo jam, blue pea flower & beetroot foam all matched perfectly by a Chakana Malbec from Argentina.
Last but certainly not least, was chef Sebastian who recently moved to Napasai by Orient-Express and who served a tarter of Gremolata giant tiger prawn ceviche carpaccio, calamata gel, beetroot,
Pine nuts & wild rocket and a stunning main course of coconut prawn tempura with a Malibu cappuccino and thai herbs all served with a Hay Maker Savignon Blanc from New Zealand.
At the end of the night the Conrad’s main fine dining restaurant delivered a feast of desserts including mango & sticky rice, Macaroons, Papaya and sweet potato cake and many more.
And so the 5 chef’s continue to cook their way around Samui and most importantly, continue to wow the Samui foodies with delicious food in fantastic locations. Thank you to Conrad Koh Samui for playing host and Siam Winery for providing such delicious wines and thank you to the 5 chef’s for a night of culinary delight. We look forward to the next one.Stay updated with Samui Times by following us on Facebook.
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