Three meals I had this past week in Koh Samui, Thailand were out of this world incredible. I am going to do my best to recreate these dishes when I get home and I can’t wait. I have a feeling some of you may be beat me to it after you see the pictures below and descriptions of these tasty delights.

#1 Crispy Tomato Tart from Pla Pla at the Four Seasons Koh Samui – When I initially ordered this dish, I was only looking for something vegetarian on the appetizer list. It happened to be the only thing so I decided to try it. I was not excited at all because the name of this masterpiece simply does not give it justice.  Imagine layers of crispy flaky crust, tart tomatoes, coriander paste, creamy lentil hummus and a topping of sprouted lentils, roasted shallots and arugula…the flavors all together were fantastic and if I had known about this dish when I first arrived at Koh Samui, I probably would have ordered it almost every night. Words really can’t describe how good the crispy, creamy and crunchy appetizer tasted. Thank you to the brilliant Catalonian Chef Alex Gares, Manager Brent Martin and Director of Food and Beverage Melville John for making our last meal in Koh Samui something always to remember!

#2 – Organic Vegetables at Radiance Restaurant – If the long juice menu, organic offerings and beautiful setting don’t get you in the door to eat at this nutrition conscious cafe, maybe this little friendly bird who won’t leave you alone during your entire meal will. Besides being a bit frightened every time this bird started to ruffle it’s feathers, I enjoyed a delicious lush salad full of organic vegetables from their 20 acre farm in Chiang Mai and a smaller one in Koh Samui.  The combination of sprouted pumpkin seeds, fresh pesto and caramelized onions really hit the spot on this incredible hot day (over 100 degrees!).

These fresh vegetable spring rolls were so refreshing – full of organic basil and mint. I try to get the whole spectrum of colors in my diet everyday. I loved the red cabbage that provided purple. And the dip was to die for.

#3 – Pad Thai at Amala Restaurant – When the Pad Thai is vegetarian, msg-free and uses noodles made out of mung beans instead of traditional rice – something really stands out for me when it comes to the consideration and use of ingredients.  This national dish of Thailand, egg wrapped and all will steal anyones heart. It certainly stole mine and made me a lover a of a dish I haven’t had in years. There’s something so satisfying knowing you are getting additive free and nutritionally rich food.

Mouth watering yet?

Off to Burma and Laos this morning and then to ride more elephants. Yeah!

Food Babe