Chef's Table Extraordinaire

The Ultimate, Unique International Gourmet Experience.

Menu

 

Executive Chef

Overseeing the culinary team at Hansar Samui is talented Executive Chef, Stephen Jean Dion. A native of Canada, Stephen has worked in Canada, Asia and Jordon where he was Private Chef to His Majesty the King of Jordan, catering for many high profile dignitaries and visiting Royalty. His love for Thailand saw him return to Bangkok where he spent five years at the Lebua at State Tower Bangkok (also known as the Dome before joining Hansar Samui for it’s opening in June 2010.

 

Chef’s Table @ Beachfront H-Bistro

Chef’s latest innovation is the introduction of a spectacular Chef’s Table dining option for 8-20 diners in the fabulous beachfront H-Bistro restaurant. The dinner is served on an exquisite hand-made table of solid golden teak wood which is 6.3 meters long. Ideal for a group of family, friends or business associates, the menu features a sumptuous array of menu items including:

  • Foie Gras

    Foie Gras from the Soulard farm in France’s Perigord region which is famous for having the best quality available

  • Maine Lobsters

    Maine Lobsters freshly flown in from Canada, Japan and France.

  • Atlantic Deep Sea Red Prawns

    Atlantic Deep Sea Red Prawns caught at a depth of 2000 meters.

  • Ibierico Pork

    Ibierico Pork - a highly prized commodity with an aged, nutty and delightfully funky flavor.

  • Bresse Royal Pigeon

    Bresse Royal Pigeon- a much sought after French delicacy featured on many top 3-star Michelin Star Chefs menus.

  • Madagascar Prawns

    Madagascar Prawns- Famous for their sweetness and best eaten chilled.

  • Gillardeau French Oysters

    Gillardeau French Oysters- The Gillardeau family's small private company was founded in 1898 in the Bourcefranc-leChampus near La Rochelle and the Ile d'oleron in western France. The produced only "speciales," oysters that are fleshier and consequently, more expensive.

  • Dover Sole Fish from Brittany in France

    Dover Sole Fish from Brittany in France- Known as the "King of Flat Fish", few fish command more respect in culinary circles than the true Dover Sole, which yields thin yet firm fillets that hold together well in many preparations. The raw meat is glistening white and dense and remains white during cooking. The flavor of the Dover sole is mild and sweet, elusive and enticingly different from more mundane white fish species. It’s a special indulgence and always worth extra care and expense.

  • Market fresh vegetables

    Market fresh vegetables from the Royal Project Farms in Chiang Mai.

 

Menu items are complemented by a handpicked list of International wines and champagnes, reflecting the resort’s commitment to creating a truly epicurean experience.

 

Definitely worth a visit for this experience alone – advance reservations for the Chef’s Table are required seven days in advance and are available for both hotel guests and groups not staying the property.