 Charles Darwin got it just right. It’s all about the survival of the fittest and evolution. Nothing stays the same forever or we wouldn’t have progress. And a top Samui restaurant that’s gone through several metamorphoses on this never-ending journey to perfection is Betelnut.
When it originally opened over ten years ago at the far end of Soi Colibri, in Chaweng, it took the island by storm. Innovative dishes, contemporary
design and that elusive touch of class, which was sadly lacking elsewhere in those long gone days, put Betelnut at the top of the pile. And four
years ago, following its early success, the restaurant was moved 100 metres along to same smart side street to larger premises and nearer the main
Chaweng Beach Road. Again, Betelnut was setting new standards which other restaurants had to keep up with. And in December 2008 it moved
onwards and upwards yet again with an exciting new location in the highly acclaimed resort Buri Rasa, right on the beach itself.
But before I carry on about the new location and what’s in store there, it’s important that I let you know about the people behind Betelnut. Jeffrey Lord came to Samui after a successful cooking career working in some of the world’s best restaurants. After 2 years on the island as the executive chef at a top resort he made the leap and opened Betelnut. And it’s him and his wife, Khun Samruay, who’ve been responsible for its success ever since.
But Jeffrey’s not just a restaurateur. Over the past year he’s been very busy. He’s created a company JEFFLORDFOOD (www.jefflordfood.com) which opened DISH restaurant in Lahore, Pakistan in February 2008, and is currently in the process of launching absolute restaurant in Chennai, India, and Beach Republic in Lamai (also on Samui). And, as if that isn’t enough, the company is also assisting with the development of Rasananda Resort on the neighbouring island of Koh Pha-Ngan. Plus there are several new restaurant projects being planned for 2009 along with a book and possibly a TV show!
Right, now you know about the people and the energy behind Betelnut, let me tell you about the place. Buri Rasa is one of Chaweng’s loveliest small resorts. It’s conveniently situated in the middle of Chaweng Beach and is tastefully designed as a leafy lane leading through a quiet hamlet of attractive cottages down to the sea. And it has a deserved reputation for being one of the island’s friendliest places (and with so many great places on Samui, this is a real accolade). But, most importantly, it’s the home of Betelnut beachside restaurant.
“…and Betelnut has an exciting new location, right on the beach itself.”
Being completely open on two sides allows the cooling sea breezes to waft through aided by swirling overhead fans. And the other two sides have attractive louvred shutters, giving a Continental touch to the whole affair. Hanging lanterns and discreet spotlights gently illuminate everything, whilst spacious seating and attentive uniformed staff add the final touches of elegance and style.
When it comes to fusion cuisine, and Thai fusion in particular, Betelnut really does offer the very best. Here are a few recommended dishes from its exciting new menu, starting with the appetisers Sesame Crusted Salmon Katsu with wasabi aioli and ponzu sauce, and Summer Roll with prawns and scallops. Both are great examples of Jeffrey and Khun Samruay’s collective creative genius. As are the mains, with include Roast Snowfish with crispy rice and mild Thai chilies, and Braised Pork Belly with cinnamon pineapple.
Even the desserts are fusion inspired and both the Orange & Lime Pudding Cake with wild mountain honey, and the betelnut Banana Split with Tonka bean ice-cream are perfect ways to finalise the eating experience at this superb restaurant.
And the ongoing development and refinement of Betelnut continues as we speak. Special beach barbecue evenings are being planned for the near future, as is a new tapas bar called ‘xampa’ (short for xampanyeries, a Catalan cava tapas bar), in the bar/dining area by reception. But, in the meantime, do experience the latest stage of Betelnut’s evolution. You’ll think it’s perfect already! | 
