 It’s been called many things. First it was East meets West. Then it became the ever-popular (and over-used) Fusion. And now, it seems to be known as merely Eclectic. But whatever you call it, that magical mix of international and Asian cuisine is very much alive-and-well and being produced at Tamarind.
Just a couple of kilometres south of Chaweng, in Chaweng Noi, is the Impiana Resort Samui. And what a lovely place it is too. Smart and luxurious without being formal and stuffy. And it’s that friendly-yet-professional theme that runs through the complete resort, being especially apparent in its fine-dining Tamarind restaurant.
It has an airy split-level design, providing sea-views through the swaying palms for each of the thirty-four diners it comfortably seats. Spacious is an understatement when used to describe Tamarind’s dimensions. Impiana has resisted the temptation of cramming more tables in, preferring the luxury of lots of room. And what a difference that makes. Subtle spotlighting, and candle-lamps on each table provide the perfect illumination.
And six nights a week there’s entertainment by a talented Filipino couple who perform almost continuously from 6:45 to 10:30 pm. And there’s nothing better than lovely live music to accompany a romantic night out. Apart from great food that is!
At Tamarind it’s certainly that. Somehow the chef has managed to combine the very best of both cuisines into some unusual but spectacularly delicious dishes. It’s so easy to grab a handful of chilies and a leg of lamb and call it fusion food. And who’s going to argue if it tastes awful and say you did it wrong? That’s why, when it’s done properly, it’s a painstakingly long and expert process to get the ideal blend that pleases your palate.
Here are some of the chef’s recommended starters: Oriental-spiced Pork Tenderloin, turtle-eyed bean salad with blueberry oil; Parcel of Swimmer-crab, charred string beans and roasted tomato pesto; and Grilled Duck with okra salad between filo crisp, tangerine and balsamic syrup. And the Cappuccino of Freshwater Prawn Bisque is another superb appetizer.
A popular main course is the Tamarind Seafood Basket for Two, which comprises Thai spicy and sour seafood soup followed by a selection of grilled rock lobster, swimmer crabs, freshwater prawns, New Zealand green-lipped mussels, battered calamari rings, snapper satays, with a garden salad and your choice of potatoes or rice. And at only 1,600 Baht, including 2 glasses of wine it’s incredibly reasonable!
Other recommended main courses include: Tajines of Norwegian Salmon, olive-pear confit Udon noodles and sweet bell-pepper coulis; Grilled Tournedos of Beef Tenderloin, spring rolls of cultivated mushroom and creoled hand-cut potato; and Oven-baked free-range Chicken-breast enclosing green pandanus leaves mousseline with sweet chili and pistachio sauce.
“... and it would be hard to find
a better fusion-cuisine restaurant on Samui.”
And finally dessert, which also encompasses the fusion of East and West, such as the Sushi of Sticky Rice and Mango Sesame Seed Brittle with a peppered caramel dipping sauce. More traditional international puddings are also available, including a delicious Hot Chocolate and Banana Cream, mocha Anglaise with French vanilla ice-cream.
Not only does Tamarind stock a good variety of wines from Australia, Italy, France, South Africa, Chile and even Thailand, but each bottle’s qualities are comprehensively described in the wine list, making selection an easy task.
It would be hard to find a better fusion-cuisine restaurant on Samui than Tamarind. Not only is the food truly first-class, the staff outstanding and the restaurant very comfortable. There’s a final added attraction too. Give the hotel a call and they’ll arrange free transport from and to your hotel – anywhere on the island.
Now that sounds like a fusion of their desire to accommodate you and your wish to have a wonderful meal! | 
