 Time moves on. Nothing stays in the past forever. And although it’s great going to a traditional Thai restaurant, complete with rustic surroundings, it’s also a marvelous alternative enjoying the very best of Thai cuisine in a contemporary setting, too.
And a place that’s absolutely dripping with modern style and class is the fabulous new Padma restaurant at Karma Resort. The bad news is that it’s not located in the middle of Chaweng, and the good news is that it’s not located in the middle of Chaweng! But those of you who don’t like traveling far at night, for whatever reason, don’t need to cross Padma off your list too quickly, because it’s literally just five minutes’ drive away on the road leading from Chaweng to Choeng Mon.
Having arrived at the hotel lobby on the main road, you’re whisked down the steep hillside through the beautiful grounds of Karma Resort in a golf-style electric buggy. And when you’re dropped off at the front of Padma, you’ll immediately realise that this is a ‘restaurant within a resort’, as opposed to being a ‘resort restaurant’. There is a difference, and it’s a BIG one.
The staff are great here. And from the moment you arrive till the moment you leave they’ll be attentive, helpful and, above all else, very friendly. Which is of paramount importance when it comes to having a special meal out.
It’s airy and spacious at Padma, with an enormously high ceiling, and a wide terrace enjoying a panoramic view of the Gulf of Thailand and the floodlit beach below. And the whole place is open-plan, with the show-kitchen at the back and the cocktail bar to the side. Polished wooden flooring, discreet but ample lighting, and huge tables and chairs. You won’t find a more comfortable dining chair on Samui, and that’s a fact. Although upright, they’re well-padded and make the task of leaving at the end of the evening a difficult one.
Before I get on to the food, a special mention must be made of the cocktails at Padma. Because they are extra-ordinary. Not only is the list endless, but the ‘mixologists’ are highly trained in both traditional concoctions and in the cutting-edge contemporary mixtures. As an example of the many innovative ideas used here, some of the fruits used are grilled beforehand, which actually changes the DNA and therefore the flavours produced, giving cocktails a whole new breathe of life. It would be worth coming to Padma just to experience these wonderful drinks, and you’re welcome to. But I recommend that you eat here, too, because the cuisine equally as good.
“…But, with the cuisine being equally as good as the cocktails,
I recommend that you eat here, too.”
And that’s courtesy of new arrival, award-winning New Zealand chef – Chris Adams. His menus draw on inspiration from his travels throughout many South East Asian countries and his passion to uphold the traditions of Asian cuisine. Chris says, “Provided they are handled sensibly, the intricate flavours in Asian cuisine are great for combining with other styles.” Many other chefs say the same thing, too. But Chris actually puts his words into practice, with absolutely delicious creations.
Here are some of my personal favourites: Lime-cured Tuna with green mango, rose-apple, Vietnamese mint and dried shrimp; Crispy Duck with mandarin, yellow bean and tamarind sauce; Crispy Whole Fish with a three flavour sauce and deep-fried holy basil; and Green Curry of Prawns with bamboo, okra, garlic, chives and snake beans. And, although authentic, you’ll seldom experience these dishes prepared in quite the same innovative style.
Desserts at Padma are equally tasty and range from novel ice-creams with flavours such as Jasmine and Green Tea, through to Thai specials like Ginger Caramel Custard with grilled banana with sticky rice, and Young Coconut Jelly with sago jackfruit and crushed ice.
And, in addition to the huge range of cocktails, there’s an excellent wine list, with ten bottles being available by the glass, too.
Restaurants such as this are sadly lacking in numbers on Samui, so a lot of people were very happy when Padma opened in September 2006. And I’m one of them! |
