Island Lifestyle - Experiencing Four Seasons Where It’s Always Summer

As a brand synonymous with extravagance and the epitome of hospitality, the Four Seasons fits in perfectly on the five-star scene of Koh Samui. Quietly situated on a vast piece of hillside land, overlooking the Gulf of Siam, on the unspoiled coast of the island’s west, the Four Seasons Resort & Estates is the ideal getaway for island jetsetters. With two superb restaurants, a world class spa, private beach and bar, the 60 room resort can easily act as an island attraction all on its own. Winding through the climbing roads in a small cart around the property will reveal a resort clearly committed to showcasing the myriad of layers of Koh Samui’s natural elements; tree branches create arches, bushes of flowers add a delicate aroma, and the music of exotic birds supply a soundtrack throughout each visit.

With the addition of acclaimed Executive Chef Alex Gares, the foodie crowds on Koh Samui are buzzing with excitement. The Spanish chef’s history in the kitchens of famed restaurant el Bulli, as well as Celler de Can Roca and Mugaritz, has only added to the island’s thrill. Known as one of the youngest chefs to win two Michelin stars for his former restaurant, Lasarte, Gares is bringing a new perspective on cuisine to the table. Cooking for both the beach dining facility, Pla Pla (a Thai term for many fish), and the hilltop eatery, Lan Tania (name of the local blue palm tree), the opportunity to indulge in both Gares’ international fares and his interpretation of Thai food to the discerning palate are available.

Pla Pla places great emphasis on treating diners the freshest of fish obtained daily. It was here that I was given a tasting of Executive Chef Alex Gares’ latest menu. Beginning with a traditional Spanish gazpacho equipped with shaved cucumber, caviar, prawn, avocado, and watermelon, the warm temperature of the day seemed to become slowly tolerable as the dishes ingredients distracted the senses. Quizzically, a goat cheese salad listed to include hazelnuts and mango reached the table with hazelnuts and bright red slices of fruit. After expressing concern, Gares quickly explained he had carefully soaked the mango in liquefied beet root, so as to enhance the flavors of the high quality goat cheese included in what proved to be an utterly delicious and complex salad. When Gares announces a ceviche will arrive shortly, the table quickly becomes excited. As a conspiracy theorist of sorts that the Andalusian Moors influenced the original recipe and it lacking true origination in the Americas, biting into the seafood dish prepared by someone of such a background is always exhilarating. In an almost electrifying stroke of culinary surprise, the ceviche is not only dressed in lime, Gares added a kick of passion fruit to off-set the dish’s presence of smoked chili flavor. On the dessert front, the chef paired the sweetness and texture of strawberries with a Thai favorite – coconut milk – in the form of a frappe. Albeit concerned about taking in the heaviness of the milk in the Koh Samui heat, I took my first bite and worries seemed to melt away. The lack of density in the strawberry combined with the refreshing qualities of the coconut and the crunch of the aggregate fruit’s seeds delivered a well-rounded bowl of tickling lusciousness. When I believed the meal to be over, Gares came to the table and questioned my love of chocolate. After providing the chef some enthusiastic reassurance, Gares sent over a large bowl. At its center was a dollop of chocolate adorned with shavings floating in a shallow sea of a silky caramel-colored soup. Though the serving of chocolate seemed rather modest, the powerfully rich punch of quality cocoa to the palate proved size does not always matter. Unable to determine the composition of the soup, Gares quickly informed that he had created the liquid by breaking down the shells of cocoa beans.
It was then that Gares and I spiraled into a conversation about the peculiar preparations of cuisine in the past decade. While many are claiming molecular gastronomy is a thing of the past and restaurants are now redirecting focus to the “basics” of cooking, Gares began to explore the phrase. “What are basics?” he asked. “Molecular gastronomy is just a gourmet interpretation of gummy bears. It isn’t new; gummy bears have been around for a very long time and are, essentially, basic. Things evolve and become a staple in the field. For example, foams were exciting at one point in time. But now, everyone uses foams. Would that not mean foam is now a basic in cooking?” With the inclusion of Gares thoughtful point of view, Koh Samui’s food scene will be dared to explore the evolution of haute cuisine.

Having never worked entirely with Thai recipes, Executive Chef Alex Gares gladly accepted the challenge and devoted the sky-high Lan Tania restaurant to the country’s cuisine. “Resorts rarely focus their main restaurant on local fares,” he explains. “But we are here in Thailand and it only makes sense to have a fine-dining Thai restaurant.” Lan Tania is open for breakfast, lunch, and dinner. Diners have the option to enjoy a meal in the air conditioned indoor seating; on a terrace touched by the ocean’s breeze; or, in the lounge, under a traditional Thai high-thatched roof.

OTHER ACTIVITIES ON-SITE
• The secluded cove of the property includes lounge chairs, large umbrellas, access to towels and sunblock. In addition to receiving beachside service, Four Seasons staffers frequently stroll the sands presenting sunbathers with a platter freshly cut fruit. Adjacent to the beach seating is an intimate bar, rimmed with sunbeds for guests to unwind with a cocktail whilst watching the waves.
• The Four Seasons’ spa manages to capture every element necessary to have a truly carefree experience. Set into the surrounding jungle of Koh Samui, the treatment salas can be reached through a series of winding stairs and planks. Traditional in Thai architecture, the secured salas almost relocate guests back to nature, for a truly ethereal session. Every treatment begins with a delicate massage of the feet using various herbs and roots, in addition to the therapist’s hands, to release tension and relax the guest. Editor’s tip: The brand’s signature massage, Siam Fusion, pairs Thai yogic stretching, pressure point manipulation and a warm compress of lemongrass, ginger, prai and camphor throughout the treatment to optimize a feeling of total rejuvenation upon completion.