Mrs. Tirawan Taechaubol, Business Owner and Group Project Development Manager of Cape & Kantary Hotels, hosted an exclusive dinner at Long Dtai Restaurant, Cape Fahn Hotel, Koh Samui. It featured two culinary icons in an evening celebrating authentic Southern Thai cuisine. The event, “Kalaya Southern Thai Cookbook Inspired Dinner at Long Dtai” – Chef Nok Suntaranon & Chef David Thompson, took place on 29 October 2025.
Together, the two legendary chefs joined hands to celebrate the traditional tastes of Southern Thailand. Chef Nok Suntaranon, the celebrated chef and owner of the acclaimed Thai restaurant ‘Kalaya’, is famed for her heartfelt commitment to authentic Thai flavours. Through years of dedication to preserving Thailand’s rich culinary identity, she has inspired American diners as well as restaurants and attained worldwide recognition. In 2025, she was recognised with numerous prestigious awards, including the James Beard Foundation Award, the North America’s Best Female Chef Award 2025, and a spot on Time Magazine’s 100 Most Influential People of 2025 list. Sharing the stage with her was Chef David Thompson, the internationally acclaimed Australian chef whose passion for Thai cuisine has brought global attention to Thailand’s gastronomy. He has been recognized with the White Guide Global Gastronomy Award (2018) and Asia’s 50 Best Restaurants Lifetime Achievement Award (2016), and as the creative force behind ‘Long Dtai’, he continues to direct teams producing exceptional Thai cuisine at Michelin-starred venues globally.
The evening’s meal embraced simplicity, highlighting the chef’s intent through each dish. The soft patter of rain enriched the romantic mood of the evening. Laughter and soft exclamations of delight over each dish made this shared meal unforgettable. Each dish revealed its story as Chef Nok and Chef David shared its origins, techniques, and unique ingredients. Nestled atop a private island in the Gulf of Thailand, Long Dtai Restaurant, a Michelin-featured destination, offered an exquisite venue for notable figures such as Mrs.Haritya Chainuvati, Mr.Atisith Chainuvati and Mr.Tanongsak Yordwai. Guests began their evening with two house-made cocktails, each crafted especially for the event – Son Klin, a refreshing Thai lemongrass infusion, and Spicy Paloma, a playful pomelo drink with a hint of warmth.
The event featured special dishes inspired by Chef Nok Suntaranon’s cookbook, ‘Kalaya’s Southern Thai Kitchen: A Cookbook’, showcasing authentic Southern Thai flavours drawn from memory, combined with the chefs’ unique techniques and refinements.
The evening began with a mouth-watering opening bite, highlighting Kalaya Thai Restaurant’s most popular appetisers. These included Sakoo Sai Pla (tapioca dumplings with smoked fish), a southern appetiser filled with a rich flavour in one bite, and Chor Muang Sai Gai (butterfly pea dumplings with chicken), a traditional Thai bite which Chef Nok Suntaranon hand-delivered in a beautiful purple flower shape, complete with delicate, fragrant spices. This dish is served at Kalaya Thai Restaurant and at least 800 pieces a day are consumed.
The main courses combined a variety of flavours, each with its own character yet blending seamlessly – Lhon Pu, crab, coconut relish and salted duck eggs with fresh vegetables – Moo Waan, or sweet pork, a classic of soothing simplicity with its rich flavour and sweet aroma, made with a secret family recipe passed down through generations in Chef Nok’s family – Gaeng Leung, yellow curry of king fish with laksa leaves and black pepper – Gai Thod Hat Yai, deep-fried chicken with crispy shallots and cumin that is pleasing to everyone, with a crispy outside and soft inside – Muek Tom Nam Dam, squid braised in black sauce impressed with a simple, salty and sweet taste – Gaeng Pajari, a local southern dish influenced by Malay cuisine, full of flavour and distinct aroma from spices, perfectly balanced with the sweet and sour taste of pineapple pickle – Yam Phak Kood Hoy Krang, the Southern fiddlehead fern salad with cockles, bringing a refreshing touch to the meal, complemented by a perfectly seasoned dressing.
Dessert came in a trio of southern delights – Durian Mor Gaeng, smooth and creamy – Kanom Khi Mun, uniquely chewy and topped with crispy toasted coconut and the fragrant, cooling Salak Loy Kaew, rounding off the meal beautifully.
“Kalaya Southern Thai Cookbook Inspired Dinner at Long Dtai” – Chef Nok Suntaranon X Chef David Thompson was another memorable evening, reinforcing the reputation of Long Dtai Restaurant and Cape Fahn Hotel, Koh Samui, as a truly world-class destination for lovers of Thai cuisine.
