One of the greatest joys of Thailand, and especially Samui, is the superb cuisine. abundant and , combined with a growing number of European & international restaurants, the choice is immense. It is easy to eat sumptuously for little more than 200 Baht per person.

The Traditional way to eat Thai food is to share several different dishes at same time, enabling each dinner to discover al many different flavors as possible. One spoonful of one dish at a time, ladled onto a plate of steaming fragrant rice (Khao Plow), helps to keep the flavors distinct, while a sip of Chinese tea (Cha Jin) in between mouthfuls helps to prepare the taste buds for the next exhilarating experience. Below are the variety of seafood and how best to enjoy it.

For desert, enjoy some of Thailand's exotic fruits.

Shellfish :
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Lobsters :
Lobsters are usually kept in tanks. Lobsters can be steamed and served with garlic butter.
Seafood restaurants pride themselves in their own secret sauce recipes to accompany your order. In choosing lobsters the joint between the head and tail must be translucent and not of a black discoloration.

Squid :
Garlic squid or barbecued squid are savory dishes, but squid deep-fried in batter is a delicious way of preparation. The thin crispy batter crumbles as you bite into the tasty, tender meat.

Crabs :
Crabs taste great when fried with curry powder. A plate of chili crabs with extra hot peppers is for persons who love hot food. Crab claws with glass noodles and celery is a mild and tempting Thai dish served in a clay pot.
Barbecued crabs is an interesting way of preparation, while steamed crabs are the European way of savoring the natural sweetness of the meat. To assure freshness, crabs must be alive when you select them.

Fish :
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Prawns :
A wide variety of prawns are available Grey or pink. Tiger prawns are commonly called jumbo prawns. They are usually barbecued and the meat pulls easily away from the shell. slit in half , and sautéed with garlic butter, is another popular way of cooking prawns.
Smaller prawns can be deliciously prepared with steamed herb, fried with garlic and pepper, or baked with salt. But one should not leave Samui without trying Tom Yum Goong , the undeclared national soup of Thailand made of lemon grass, ginger, and shrimp. When selecting prawns, the head should not be discolored, nor should it have and unpleasant smell.

Learn Thai cooking :
If your interest is simply in learning more about what goes into Thai dishes in order to enhance your knowledge and enjoyment when dining out, don't hesitate to join us.

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