Ko Samui is known for its sandy white beaches and crystal-clear blue sea. But this gem in the Gulf of Thailand offers so much more. One of its enduring charms is the local delicacy. So, when we mention Ko Samui, what kind of food comes to your mind?
We sought assistance from a Southern Thai cuisine expert, Chef Sujira 'Aom' Pongmorn, who earned a one MICHELIN Star rating with Saawaan restaurant and received Thailand’s first MICHELIN Guide Young Chef Award. This talented chef oversaw Yoong Khao Hom (Pathum Wan), a 2023 Bib Gourmand restaurant dedicated to showcasing the South's cuisine and its multicultural influences. To Chef Pongmorn, the dish that best represents Ko Samui is Wai Khua (Coconut Curry with Squid).
What is Wai Khua?
“‘Wai Khua’ is a rare dish that represents Samui’s identity. It has been a part of Samui culture for generations. ‘Wai’ in Samui dialect means a species of octopus. Some call it ‘Woi Wai’ The female deposits eggs inside crevices along the shore. Coconut trees are also abundant in Samui. People use these ubiquitous ingredients to make white curry. Octopus is boiled in freshly squeezed coconut milk. Herbs and shrimp paste are added for a light aroma. You cannot replace the octopus with squid or cuttlefish. The texture won’t be the same. That’s why it’s specifically called ‘Wai Khua’, Chef Pongmorn explains the dish’s origin.Before packing your bags for Samui, let’s do this easy ‘Wai Khua’ recipe by Chef Pongmorn.
Wai Khua
Ingredients:
- Octopus
- Chilli
- Shrimp paste
- Salt
- Kaffir lime leaves
- Lemongrass
- Shallots
- Garlic
- Coconut milk
- Tamarind paste
- Palm sugar
Instructions:
- Clean the octopus. Remove eyes and ink.
- Prepare the herbs. Slice the lemongrass and pound the pieces for aroma. Pound the shallots and chilli.
- Heat the coconut milk. When it’s boiling, add the herbs prepared in the last step and garlic.
- Add the octopus. Do not stir because the smell could become foul.
- When the octopus is done, add shrimp paste, palm sugar, tamarind paste, and salt. When they mix, add chilli and kaffir lime leaves. It’s ready to be served!
The intense flavour of coconut milk and herbs, a touch of sourness from tamarind paste, and the perfect chewiness of the octopus leave everyone craving for more. Chef Pongmorn insists that for an authentic 'Wai Khua' experience, you must visit Ko Samui. On the island, octopus is freshly caught from the sea, coconut milk is freshly squeezed from the harvested fruit, and the shrimp paste is artisanal, crafted by the island's fisherman community. These elements come together to create the native 'Wai Khua,' an experience no one should miss during their visit.
Ko Samui is truly a tropical paradise, offering a variety of beautiful beaches, each with its own unique charm and vibe. Examples include Chaweng, Lamai, and Mae Name Beach. The Grandfather and Grandmother Rocks (Hin Ta Hin Yai) are another popular attraction, featuring unique rock formations that are perfect for capturing Instagram-worthy photos. Fisherman Village along Bo Phut Beach exudes a warm atmosphere and boasts lovely shops, making it an ideal place to spend the entire day with friends without getting bored. For a refreshing experience, don't miss the scenic Na Muang Waterfall. You can also take a boat to nearby Madsum Island or Koh Moo for a day trip, both of which are so breathtaking that they've earned the nickname 'Thai Bahamas'.
Of course, you can't miss those appetising Southern Thai dishes. With the MICHELIN Guide's expanded coverage of Ko Samui, you can now try the native 'Wai Khua' and much more.
Try a taste of Samui here:
- Baan Suan Lung Khai (Bib Gourmand, MICHELIN Guide Thailand 2024)
- Bang Por Seafood (Takho) (MICHELIN-recommended, MICHELIN Guide Thailand 2024)
- Khao Horm (MICHELIN-recommended, MICHELIN Guide Thailand 2024)
For updates on travel destinations, contact the TAT Call Center at 1672 or visit the TAT Contact Center on Facebook.
Illustration image: © Anuwat Senivansa Na Ayudhya/ MICHELIN Guide Thailand
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