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Kapi Sator celebrates Southern and classic Thai cuisine, sourcing ingredients from Bo Phut's local markets and southern provinces. Customers can choose to sit inside or outside; larger parties should reserve, as tables fill fast. The signature stir-fried squid in sweet sauce is a good example of the local style of cooking. For a more typically Southern dish, try the fried shrimp with sator and shrimp paste. Expect straightforward but flavoursome fare.

Set inside the Kimpton Kitalay resort, FishHouse crafts à la carte European recipes using the freshest local ingredients. Take a seat on the deck overlooking the beach and enjoy the sea breeze and the lively atmosphere by the pool where sunbathers sip cocktails. Start with ceviche, bursting with fresh tropical passionfruit flavours and perfectly marinated diced seabass. The Black Paella with squid and squid ink is ideal to share.

The Ranch at The Ritz-Carlton Koh Samui is the place for meat lovers and the only real steakhouse on the island. The premium Australian beef is dry-aged in-house and served on hot plates with a wide range of sauces and side dishes, without forgetting a knockout line-up of grilled dishes and seafood options. High ceilings, wooden furnishings and a splendid display of old and new world wines set the scene in the smart dining room.

After crossing shallow waters, you reach this private island resort off Samui’s east coast. From the restaurant’s terrace, diners enjoy panoramic views of the bay as they sample chef David Thompson’s fab creations. His Southern Thai menu is deceptively simple and his consummate culinary talent is revealed in the details. Start with grilled squid, marinated in turmeric and coconut milk to accentuate its freshness. Marine sustainability is the name of the game here.

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