The Kitchen Table At W Koh Samui Debuts An All-New Southern Inspired Dinner Series By Executive Sous Chef Bee
As the island slow in the evening, The Kitchen Table comes alive with a new expression of Thai dining. Rooted in discovery and shaped by the energy of Koh Samui, the experience invites guests to explore the bold flavors, vibrant colors and enduring traditions of Southern Thailand through a contemporary lens.
Crafted by Chef Supaporn ‘Bee’ Chanvijit, affectionately known as The Spice Maven, the menu is inspired by a lifetime devoted to sharing Thailand’s culinary heritage with the world. Born in Trang, where Southern Thai Cuisine is celebrated for its vibrant spices, abundant seafood, and aromatic herbs, Chef Bee grew up in a family that sold Khanom Chin, the beloved Southern rice noodle served with array of curry soup. Cooking was not a hobby in her house. It was the family trade, and everyday she helped pound the curry paste that gave those noodles their character. That daily ritual is where her identity as a cook took root.
After showcasing Thai gastronomy at W Hotels, St. Regis, and Marriott properties across Asia, the Middle East and Mexico, she has returned to the flavors of home, transforming treasured regional traditions into refined, contemporary creations.
At the heart of the philosophy is the deep respect for local ingredients. Indigenous herbs, seasonal produce and coastal harvests are thoughtfully elevated with modern technique while staying true to their origins, resulting in dishes that are bold in flavor, elegant in presentation and rich in story.
A menu with a story in every course.
Khai Hong – Sesame Dumpling, Trang province style charcoal-grilled crate-free pork, homemade chili sauce. A beloved Thai street snack gets a twist. Traditionally filled with something sweet, Chef Bee stuff hers with charcoal-grilled pork, prepared the way it is done in Trang, her home province. The result is an appetizer nobody sees coming, rooted firmly in where she’s from.
Gaeng Bai Ra Pla – Locally sourced snapper, tree basil, dry Southern curry. This dish is a team effort in the truest sense. Chef Bee’s kitchen team hails from different corners of Southern Thailand, and each member brought their own hometown technique to the pot. What comes together on the plate is not one chef’s recipe, but a collective insight into Southern cuisine.
Larb Neua – Diced beef, toasted rice, Northern spice, crate-free egg yolk marinated in Thai seafood dip. A tribute to where Chef Bee comes from, twice over. Her mother is from the North. Her father is from the South. This dish combines the traditional Northen Thai beef tartar with Southern spice and a green salad from the South, an homage to the love that raised her.
Lobster Yang Khamin – Grilled turmeric-marinated Phuket lobster, turmeric dip, fermented chili dip, Thai seafood sauce. Inspired by the Samui tradition of grilling fish in banana leaf with Southern spice, a dish Chef Bee has long loved, she and her team elevated it further with premium Phuket lobster and three distinct dips, shaped by input from across the kitchen.
There is much more to discover. The menu continues with Andaman scallops and prawns, locally sourced seabass, Surat Thani blue swimmer crab, lamb, and more, each dish reimagined through Southern Thai technique and premium ingredients.
“This menu is my homecoming.” Says Chef Bee. “Every dish carries a piece of the South I grew up with, and a piece of the people who shaped me, my parents, my team, my home province of Trang. At The Kitchen Table, I want our guests to taste that whole story, one course at a time.”
Starting from THB 320++/dish, the new Southern-led dinner menu is available now at The Kitchen Table, W Koh Samui.
Open daily, from 6.30 AM until 10 PM
Stay connected and join us at The Kitchen Table, W Koh Samui Call us: +66 77 915 999 or E-mail: bf.Wkohsamui@whotels.com
