Santiburi Koh Samui, the luxury retreat by S Hotels & Resorts, is welcoming the new season with a refreshed edition of its acclaimed 100 Miles Dining Programme at the iconic Sala Thai at Santiburi. A beloved culinary landmark for over three decades, the restaurant continues to celebrate authentic Thai flavours through a five-course menu crafted entirely from ingredients sourced within a 100-mile radius of the resort.

At the heart of this initiative lies a deep respect for local heritage, sustainability, and craftsmanship. Each ingredient is handpicked by the head chef from nearby markets and the resort’s organic garden, ensuring freshness and authenticity in every plate. Supporting local fishermen, farmers, and small-scale producers, the menu features wild-caught seafood and naturally harvested produce, paying homage to the island’s natural bounty.

A highlight of this year’s menu is its tribute to the coconut, sourced exclusively from Koh Phangan’s traditional farms, celebrated for their naturally creamy sweetness. In line with the brand’s sustainability ethos, the programme also supports S Hotels & Resorts’ “Green Button” initiative for every 100 Miles Set Menu ordered, a tree is planted at Chiang Rai’s Singha Park, promoting reforestation and environmental education.

The culinary experience unfolds as a flavourful journey through Thailand’s southern coast. Guests begin with Hor Mok Talay, a delicately spiced coconut custard with fresh Surat Thani seafood, served in a mini coconut shell, a creative ode to Samui’s most iconic fruit. The Samui Lobster Carpaccio, paired with tom yum caviar and crisp peanut cracker, adds a modern twist to classic flavours.

The reimagined Tom Yam Goong, prepared with a fragrant coconut water broth, offers a lighter and more aromatic take on the traditional soup. For the main course, Surf ’n’ Earth pairs slow-cooked, grain-fed beef cheeks from Nakhon Si Thammarat with wild-caught Samui red snapper, balanced with Malindjo leaf mousse and Surat-style yellow crab curry, a bold representation of southern Thai craftsmanship.

The meal concludes on a poetic note with Chocolate Coconut Parfait with Raspberries, a dessert that celebrates the coconut in form and spirit. Inspired by the anatomy of the fruit, it features a chocolate shell encasing a silky coconut parfait, finished with bright raspberries. The chocolate, sourced from a local Samui artisan, highlights Thailand’s growing artisanal cacao culture.

Available exclusively at Sala Thai, the 100 Miles Dining Programme can also be enjoyed as part of a special stay package, which includes daily breakfast, one 100 Miles Dining experience for two, and 20% off the à la carte menu.

For reservations, visit santiburisamui.com/offers/100-miles-culinary-journey or email fb@santiburisamui.com / rsvn@santiburisamui.com.