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Absolute Resorts & Hotels to sponsor the 3rd Samui Fine Dining Festival

February 18, 2013

The island is gearing up to indulge it’s senses and immerse itself in the culinary pleasure of the 3rd Samui Fine Dining Festival. Taking place from March 1 – April 30, 2013, it is a dining extravaganza presented by a selection of Samui’s finest restaurants and an elite of international chefs.

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An increasing number of individuals consider Fine Dining as an essential element of their lifestyle and a significant topic when choosing a holiday destination. In addition, for those who are keen to expand their culinary horizon, the festival is a wonderful opportunity to do so as every day, each restaurant will present a superb individual Fine Dining menu with complementing wines. Thai hospitality is all around and service always comes with a smile.

Special six-course menus are served, consisting of a cold starter, a hot starter, a fish course, sorbet, a meat course and finally a dessert. The menus are priced from THB 1,800 – 4,900, with no hidden charges. Gourmets will be pleased to know that each course is offered with a matching wine. Alternatively, guests are welcome to order from the restaurant’s drinks list.

Samui is an ideal spot for dolce far niente, so this fact invites for an antipode. The festival is the first joint event in the history of the island which caters directly to tourism and is designed to promote the island as a holiday destination via its first class dining facilities. The objective is to introduce a genuine touristic concept which would touch the interest of as many tourists possible via a period of two months, resulting in a quality activity on an international level.

The participating restaurants are Banyan Tree, Beach Republic, Chef’s Table, Dining on the Rocks, Le Jaroen, Nikki Beach, Ochos, Rockpool, Sala Samui, Sui Kin Pan Asian Restaurant, The Barge Fine Dining, The Edge, The Five Islands Restaurant, The Terrace, Tree Tops and Zazen.

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There are 2 special events during the festival, namely the Opening Gala Dinner on 1 March at the Banyan Tree (featuring a menu paired with five different Champagne vintages) and a fine-dining evening at Nikki Beach on 22 March with free-flowing Champagne – courtesy of Lombard.

“Without the impact of Samui’s excellent chefs, the festival wouldn’t function,” says Horst Hornung, the event’s organiser. “They’re the ones who make it happen by turning cooking into a culinary zeitgeist objective.”

Organised by the Cool Genie Group, the Samui Fine Dining festival is a corporate activity between hotels, resorts, private restaurants, suppliers and local media. There is additional cooperation from Absolute World, Absolute Hotels & Resorts, Tourism Authority of Thailand, Bangkok Airways, The Bayside Group, Delivering Asia Communications, Lombard Champagne, G Four Fine Wines, Truffles Exclusive and Trend Fashion.

A Bangkok Fine Dining Festival will follow in June.
For reservation & menus, visit http://www.samuifinediningfestival.com/

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