For three unforgettable evenings from August 21 to 23, 2026, the culinary spotlight shifted to KOH Thai Kitchen & Bar at Four Seasons Resort Koh Samui. The Michelin-recommended venue played host to a rare gastronomic showcase, pairing the resort’s own Chef de Cuisine Sumalee “Chef Jeab” Khunpet with Chef Chumpol Jangprai of Bangkok’s acclaimed two-Michelin-starred R-HAAN. Rather than a conventional guest chef event, this collaboration unfolded as a deep dialogue between two distinct culinary philosophies—one deeply rooted in Southern Thai traditions, the other celebrated for elevating nationwide royal and regional recipes onto the global fine-dining stage.
Chef Chumpol Jangprai remains one of the most prominent ambassadors of Thai gastronomy, renowned for his rigorous research into royal court recipes, precision technique, and unwavering dedication to local sourcing. On the other hand, Chef Jeab brings an authentic connection to Southern Thai food. Originally from Nakhon Si Thammarat and a Koh Samui resident for over two decades, her intuitive grasp of local wild ingredients and indigenous cooking styles forms the backbone of the restaurant’s identity. Chef Jeab noted that their ethos has always centered on celebrating Thai heritage by uncovering the origin stories behind every ingredient, and collaborating with Chef Chumpol allowed them to merge two unique perspectives while honoring the roots of Southern Thai cuisine.
The crafted tasting menu guided diners through a sensory map of Thailand, balancing intense regional heat with refined elegance. The evening opened with four distinct bite-sized amuse-bouches designed to awaken the senses: crispy vermicelli Mee Krob with pomelo, Sago Miang Kham with peanuts and dried shrimp, hamachi Koi Koi with Nan pepper, and a golden Tom Yum Seafood Croquette combining river prawn, squid, and local sweet potato.
The journey continued with coastal treasures and royal inspirations. Goong Mung Gorn featured sweet, succulent Phuket lobster paired with delicate palm heart and an elevated Nam Jim Seafood sauce. Drawing from Chef Chumpol’s expertise in palace cuisine, Khanom Jeen Chow Wang delivered a delicate kingfish ball served with Hokkaido scallop, caviar, and ultra-smooth coconut cream. Tom Kati Pla Kao then introduced a coconut-turmeric broth highlighting fresh grouper, followed by a palate-cleansing Torch Ginger Flower Sorbet that brought a distinctly local botanical note to the table.
For the main course, the chefs presented Sichon Angus Beef Fillet from Nakhon Si Thammarat, grilled over charcoal with fresh turmeric and Pattani flower salt, served alongside an ancient-style Khi Lek curry and a savory Andaman jasmine rice pot pie. The dining experience concluded with Four Suns, Eight Rains, a dessert named after the Southern Thai adage describing the region’s climate. The 12-element creation celebrated seasonal produce, followed by hyper-local petit fours incorporating organic Chumphon chocolate and aromatic Chiang Rai vanilla.
For KOH Thai Kitchen & Bar, the event served as a powerful reminder of how traditional Thai recipes, when treated with deep respect and modern refinement, can create a world-class dining experience. By bringing together Southern ingredients, ancient royal recipes, and Michelin-starred technique, the collaboration proved that the future of Thai fine dining lies firmly in honoring its past.
