The Credentials:
Bill Bensley Design refused to cut down one of the 856 coconut trees during transformation from former plantation to luxurious away-from-it-all hillside resort which tumbles down to a pristine secluded bay (all beaches are public on Koh Samui but the only way to get to this hotel’s beach by land is through the private entrance) located on Koh Samui’s northwestern tip (five minutes from the capital of Nathon).
There are 73 spacious Thai villas wrapped in lush tropical gardens with golf buggies on call to transport you (along the paths previously used for the plantation) to the jungle-like walkway of the stunning spa, the infinity-edged swimming pool, fitness pavilion, children’s club, tennis courts…
Dine:
Named after the local blue palm tree, Lan Tania restaurant’s elevated position, 100 metres above the beach, certainly had the wow factor (as did the neighbouring Library with its high thatched roof). Serving fine Italian and Thai cuisine for lunch and dinner, Lan Tania was also our breakfast spot. As well as offering a varied Asian, American and European buffet selection (from which I tried jack fruit for the first time), staff came round offering little surprises – such as shots of pandan yoghurt chocolate latte – each morning.
We loved the light lunch menu – choices included a smoky babaganoush, spinach, pomelo, mushrooms, tomato, comté cheese walnut bread sandwich (510THB); a (very) spicy Thai beef salad (530THB); and a homemade Magnum ice-cream (290THB) for dessert – at the beachside Pla Pla restaurant.
Only six tables were set up on the beach for the special Be Castaway buffet dinner (1,900THBpp). Starters included watermelon gazpacho served in a bottle, prawn and tuna skewers and Thai mango green salad; grill selections included rock lobster squid, sirloin beef and white snapper; while fresh mango, lychee and watermelon accompanied coconut ice-cream (served in a coconut shell) for dessert.
Sleep:
Nestled on the hillside, surrounded by palms and with views over the sea, our thatched villa featured an infinity-edge pool with generous outdoor living space, including a well-stocked mini bar. The interior was beautifully furnished with custom-made artwork, teak wood and contemporary southern Thai décor.
The attention to detail was second to none – as well as all the things you would expect from a Four Seasons (iPod docking station, flat-screen television, CD/DVD player, desk area), there were generous bathroom goodies (including flip flops and mosquito repellent) and a daily newsletter featured on-site activities and facts about the island and its culture.
Who Goes There?:
A mainly 40-plus crowd of well-heeled Americans and Europeans.
Out & About:
It’s hard to tear yourself from the resort with its onsite activities, from yoga on the beach and snorkelling (a programme is currently underway to save the coral reef from the ravages of global warming by moving it further out to deeper waters) to tennis lessons (the boyf signed up for that) and a very spoiling East-meets-West 90-minute Siam fusion massage (5,000THBpp) for two – thank you to the excellent therapists, Kusol and Lamyai, who tailored our treatments.
When we took a staff member’s advice to venture outside our ‘bubble’ we were rather disappointed to find that Fisherman’s Village offered a long street market targeting the mainly burnt, drunk tourists with low quality restaurants and souvenir shops.
The Best Thing:
Its wow-inducing location. And the flawless service.
The Worst Thing:
I can’t even nit-pick about this hotel.
The Details:
Rates from £615.63 (including taxes) on a room-only basis, based on two people sharing.
Four Seasons Resort Koh Samui, 219 Moo 5, Angthong, Koh Samui, Surat Thani 84140; www.fourseasons.com/kohsamui; +66 77 243 000
PS: An increasing number of tourists are coming to Koh Samui during the low season months when the heat from the sun is not so intense. Low Season is 1 May–15 July and 1 October–15 December ; High Season is 15 December 15th–30 April and 15 July–30 September.
