From Southern Roots to a Shared Table: Four Seasons Resort Koh Samui Celebrates Thai Cuisine with Two-Michelin-Starred Chef Chumpol Jangprai

From August 21 to 23, 2026, Four Seasons Resort Koh Samui hosted Chef Chumpol Jangprai of R-HAAN at the Michelin-recommended KOH Thai Kitchen & Bar, where he cooked alongside Chef de Cuisine Sumalee “Chef Jeab” Khunpet and the KOH culinary team.

The dining experience unfolded as a journey through Thailand's rich culinary heritage. Beyond the menu itself, the collaboration reflected a shared commitment to preserving Thai traditions, exchanging culinary knowledge, and telling the stories behind the ingredients that define the nation's food culture. "At KOH Thai Kitchen & Bar, our philosophy has always been to celebrate Thai cuisine by sharing the stories behind its ingredients, recipes and traditions," says Chef Jeab. "Welcoming Chef Chumpol and his team to Koh Samui gave us the opportunity to exchange knowledge between our kitchens and bring two distinctive culinary perspectives to the same table."

A Meeting of Two Culinary Perspectives

One of Thailand's most recognised culinary figures, Chef Chumpol is known for presenting the country's food heritage with precision and refinement. His work at R-HAAN places particular emphasis on Thai produce, regional knowledge and time-honoured cooking techniques, earning the Bangkok restaurant two Michelin Stars.

Hosting him at KOH Thai Kitchen & Bar was Chef Jeab, whose cooking has helped shape the restaurant's Southern Thai identity. Originally from Nakhon Si Thammarat, she has lived on Koh Samui for more than 25 years and has been part of the Four Seasons family since 2008. Her knowledge of local ingredients and regional recipes gave the menu a strong connection to its setting.

Rather than blending their approaches into a single style, the menu allowed the chefs' individual perspectives to emerge across the evening, moving from familiar Thai flavours to regional ingredients and personal culinary influences. Together, they created a dining experience that celebrated both Thailand's culinary heritage and the distinctive character of Southern Thai cuisine.

An Evening Inspired by Thai Culinary Heritage

The evening began with four amuse-bouches: Mee Krob with crispy vermicelli noodles, pomelo and chilli; Sago Miang Kham with peanuts, dried shrimp, shallots and ginger; Koi Koi with hamachi, bird’s eye chilli, Nan pepper, horse coriander and Royal Project cucumber; and a Tom Yum Seafood Croquette made with sweet potato, river prawn, squid and Thai herbs.

 “The Mee Krob and Sago Miang Kham brought freshness and a sweet-and-sour balance, while Koi Koi and the Tom Yum Seafood Croquette added acidity and heat,” says Chef Jeab. “Together, they were designed to awaken the palate for the courses that followed.”

From there, Goong Mung Gorn, featured Phuket lobster served with palm heart. The accompanying sauce took its cues from Nam Jim Seafood, Thailand’s familiar spicy and tangy seafood dipping sauce, complementing the lobster’s natural sweetness and supple texture.

Khanom Jeen Chow Wang drew on a recipe connected to Chef Chumpol’s earlier experience with palace cuisine. A freshly made kingfish ball was served with Hokkaido scallop, caviar, pineapple and ultra-smooth coconut cream, balancing delicacy and richness.

Freshness drove Tom Kati Pla Kao, which paired grouper selected from the day’s catch with coconut, turmeric and lime leaf. A Torch Ginger Flower Sorbet followed as a refreshing pause between courses. Inspired by Dok Dala or Torch Ginger, a flower found widely across Southern Thailand and used in regional cooking, the sorbet introduced a distinctly local botanical note.

The main course turned to Sichon Angus Beef Fillet from Nakhon Si Thammarat. Grilled with fresh turmeric and Pattani sweet flower salt, the beef was served with an ancient-style khi lek curry based on a traditional recipe, alongside an Andaman jasmine rice pot pie.

Dessert continued the journey with Four Suns, Eight Rains, named after a Southern Thai expression referring to the region's eight rainy months and four months of sunshine. Drawing on a range of Thai ingredients and dessert traditions, the composition represented the 12 months of the year while reflecting the flavours and produce closely associated with the country's culinary heritage. Even the final petit fours kept provenance close, incorporating chocolate from Chumphon and vanilla from Chiang Rai.

For KOH Thai Kitchen & Bar, recognised by the Michelin Guide for three consecutive years, the three-night event brought its Southern Thai identity into conversation with Chef Chumpol’s broader interpretation of the country’s cuisine — a shared table shaped by regional knowledge, culinary exchange and a mutual respect for Thailand’s food traditions.