Around the Thai Table: Four Seasons Resort Koh Samui Celebrates 65 Years of Four Seasons Through Food, Stories and Tradition

As Four Seasons celebrates 65 years of genuine care and meaningful human connection, Four Seasons Resort Koh Samui marks the milestone in a way that feels true to its island home—around the Thai table. For a special edition of its signature Tam Rab Thai Night, KOH Thai Kitchen & Bar brings together dishes, culinary traditions and regional influences from across the country, shaped by the warmth and generosity of Thai hospitality.

The resort’s weekly Tam Rab Thai Night celebrates regional cooking and the customs surrounding a shared meal. It reflects the place of food in Thai culture, where recipes connect generations and inviting others to the table is an expression of care and generosity.

Set at KOH Thai Kitchen & Bar, 65 dishes take guests across Thailand through flavour—from family recipes and street-food favourites to dishes rooted in the country’s distinct regional traditions. Behind each dish is a connection to place, heritage or personal memory, shared by the chefs who bring them to the table.

Throughout the evening, guests are invited to experience these traditions first-hand—meeting the chefs, discovering regional ingredients and hearing the stories behind the dishes.

“Food has a wonderful way of bringing people together, and that feels especially true here in Koh Samui,” says Jasjit Assi, General Manager. “As we celebrate 65 years of Four Seasons, we wanted to share something that feels true to who we are—a generous Thai table, the people behind it and the simple pleasure of enjoying a meal together.”

A Taste of Thailand’s Regions

At the heart of the celebration is Chef Jeab, whose approach to Thai cuisine is grounded in the belief that food is inseparable from family, community and the generosity of Thai hospitality.

“Thai food tells the story of where we come from,” says Chef Jeab. “Ingredients, recipes and techniques are passed from one generation to another, often carrying personal memories with them. For this Tam Rab Thai Night, our team is sharing dishes from across Thailand alongside recipes that mean something to us personally. It is our way of welcoming guests to our table.”

The menu travels across Thailand, from the comforting richness of Northern Khao Soi Gai and the smoky heat of Isan-style Kho Moo Yang with Nam Jim Jaew to the layered flavours of Central Thai cooking and the more assertive spice of the South.

Northern Thailand is represented by Khao Soi Gai, a coconut curry noodle soup with chicken, crispy egg noodles, pickled cabbage, shallots and lime. From the Northeast comes Kho Moo Yang with Nam Jim Jaew, grilled pork neck accompanied by the tangy heat of an Isan-style tamarind dipping sauce.

Central Thai flavours find expression in Yum Hua Plee Gai, a banana blossom salad with shredded chicken, and Khanom Jeen Sao Nam, fermented rice noodles served with fish balls.

 From the South, Chef Jeab shares Yum Ngo Goong, a spicy-and-sour rambutan salad with poached prawns, alongside Pla Muk Tom Wan, tender squid in an aromatic sweet-and-savoury soy syrup.

Together, the dishes offer a taste of Thailand’s regional diversity while giving guests a closer connection to the ingredients, memories and traditions behind the food.

Live cooking stations bring guests closer to the culinary team, as chefs prepare dishes, share traditional techniques and introduce the ingredients and stories behind them. Traditional Thai dance and cultural touches add to the evening, creating moments of discovery and connection around the table.

Stories Around the Table

As Four Seasons marks its 65th anniversary, Four Seasons Resort Koh Samui honours the occasion through one of Thailand’s most enduring cultural traditions: bringing people together through food.

Through recipes passed between generations, flavours rooted in different regions and stories shared by the people who prepare them, Tam Rab Thai Night gives the Four Seasons milestone a distinctly Thai expression—one shaped by generosity, connection and the simple pleasure of sharing good food together.

Each dish carries its own story, but it is around the table that those stories become shared.