The restaurant that uses ingredients you haven’t heard of
Norriang —
Stink beans meet prawns in phad phet norriang sai goong. Staff at KOH restaurant in Koh Samui, Thailand, thought Western guests wouldn't go for stink beans (norriang). Turns out they were wrong.
Courtesy Four Seasons Resort Koh Samui
Stink beans —
Norriang in its natural state.
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Taling pling —
Tom som pla taling pling: apart from the sour fruit (taling pling) that gives this dish its distinct flavor, ingredients include turmeric, spring onion, garlic, sea bass/white snapper and fish sauce.
Courtesy Four Seasons Resort Koh Samui
Rarely a star —
Taling pling: the texture is similar to starfruit but the taste is considerably more sour.
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Banana blossom —
Yum hua plee (banana blossom salad) is made from the banana blossom (right) along with lemongrass, kaffir lime leaves, roasted chili paste, shallots, prawns and lime juice.
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Snake fruit —
Four Seasons' KOH Thai Kitchen and Bar chef Alex Gares doesn't use salak (snake fruit, on the left) in his cooking. "It's not for everyone," he says. The other fruit is mangosteen or, as Gares calls it, the queen of the fruits. "One amazing combination is mangosteen and foie gras," he says.
Courtesy Shinsuke Matsukawa
Unexpected combinations ... —
Ma prao, or heart of the palm, comes from palm trees, especially coconut trees. Gares uses it ...
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... make this dish work —
... in som tum yot ma prao along with tomato, green beans, peanuts, lime juice, palm sugar, fish sauce and chili.
Courtesy Four Seasons Resort Koh Samui
Wild fern —
Yot ma prao is used here along with pak glood (young wild fern) and sauteed rock lobster.
Courtesy Four Seasons Resort Koh Samui
Bai liang —
The green leaf bai liang is pictured here in a dish called pak liang phad kai from Takho Bang Por restaurant in Koh Samui. "These leaves are from a wild creeper in the jungle," says Gares. "You might think Four Seasons guests wouldn't want to eat wild creepers from the jungle. But they do. It works because it tastes so good. They are looking for a real experience."
Courtesy Shinsuke Matsukawa
Flavor fave —
Massaman nuea (southern beef curry) is one of the popular dishes on Gare's KOH menu.
courtesy four seasons resort koh samui
It's a vegetable —
Pak kachet (water mimosa) is used in southern Thai curries. It can also be stir fried with oyster sauce, garlic and chili for a simple dish, says Gares.
Courtesy Shinsuke Matsukawa
Tables with a view —
Gares' menu isn't the only extraordinary thing about KOH. The restaurant commands grand views over the Four Seasons Resort Koh Samui and bay.
