2021 Koh Samui Thailand Restaurant Reviews by ALEDM
NOTE: we always share our meals. That makes a big difference in the cost of our meals and the expansion of our waistlines. We don’t have the kitchen split the meals because Audre doesn’t eat as much as Dimitri. We just ask for an extra plate and Audre takes what she thinks she should eat. In Koh Samui, we brought our own napkins to local restaurants. The restaurants provide toilet paper for napkins and it just doesn’t do the job. Almost no restaurant charged corkage for bringing our own wine.
ALE and DM discussed adding ratings to our restaurant reviews and compromised on the following ratings:
HR: Highly recommended
R++: Recommended almost as much as HR
R: Recommended
NR: Not recommended
A: Awful
- Local Thai Restaurants
1.1 R++ Krua Savoey Samui, 310/3, Moo 3, Chonwithi Road, Ang Thong 84140 tel: +66 81 367 4585 We went 3 times and each time we were very happy. A sister and brother, Highsea and Mook, learned our names and took very good care of us. Both spoke English very well and are foreign-educated. Highsea brought his mother out of the kitchen to meet us—she is the cook and she does a great job. She wanted to know if we liked the level of spiciness and we told her we did. We sat at a table with a sunset view and we liked that. The busy street did not bother us. The restaurant was renovated during COVID and it is a pleasant space. The first time we went we had the stir-fried baby clams with roasted chili sauce (180 baht)-it was delicious (and was repeated). The stir-fried kale with crispy pork (150 baht) was good and the sauce was delicious. The Tom yum crispy pork soup with coconut was also delicious (150 baht) and the pork was crispy. Another night we had the Thai turmeric sweet and sour soup with white snapper fish and garcinia cowa herb (BHT 150). It was a tasty soup. The garcinia cowa herb had a wonderful taste. Our favorite soup was the Yentafo noodle soup (THB100) and it was perfect for us. It had the wide rice noodles that we love and lots of seafood, tofu, and an egg. For dessert we tried different items: we had one sticky rice with (mango) very good with barracuda mango (nam dok mai), another night we had the salak fruit in syrup and we also tried the taro balls in coconut milk which was also very good. Sometimes we spent more, sometimes less but always the service was very good. The most we spent was BHT 1,190/ US $36.57.
1.2 R: Starry Seafood, Route 4169, Ang Thong, Ko Samui District, Surat Thani 84140, tel: 062 608 8304, starryseafood_samui. Our first dinner out in Koh Samui was a great success. We started with the small clams in a lemongrass, galangal, and kaffir lime broth that was fabulous in spite of the fact that the clams were tough. We ate 2 small blue crabs in a curry sauce that was not spicy; it was almost sweet. We had two vegetable dishes: one a kale and morning glory in a garlic soy sauce and the other was a bitter melon in an egg-stir fry. Both were very good. We ate too much but were very happy. We spent BHT 1180 /US$36.26.
1.3 R: Haad Bong Po, 64/4 Bang Po Beach, Moo 6, Maenam, Koh Samui, Surathani, 081-788-8936, This restaurant was recommended by the GM at the Four Seasons. It was a very good dinner and the man of the house was helpful and friendly. We started with a Thai papaya salad with soft shell crab (200 baht) that had a crunchy softshell. We had the omelet stuffed with vegetables and minced pork (100 baht) that we didn’t like. It tasted like too much ketchup and the vegetables were frozen mixed peas and carrots—too pedestrian. We had the fried king prawn with tamarind sauce (300 g x 140 baht per 100 gram) and banana fritter (80 baht). All good. It is by the road which is noisy but you could sit by the sand (and maybe it would be less noisy). We spent BHT 815/US$23.97.
1.4 R: Bang Por Seafood, 56/4 Moo 6, Maenam, Koh Samui Surathani, 07 7 602 208. We went twice. The first time we liked it; the second time not so much. Maybe we ordered poorly the second time. The first time it had more customers than any other restaurant—combined. We sat by the sand and heard the little wavelets rolling in. The service was only okay and occasionally we could not get anyone’s attention. The Coconut rice was delicious (BHT 60); it came first with the fried morning glory (BHT 120). Sea urchin egg salad (with papaya) was very good (BHT 120). The locally-sourced sea urchin was brown-colored and intensely flavorful. Gang Som sour curry fish soup (BHT 60) was flavorful but too spicy to eat. So we ordered the crab coconut soup (BHT150). It wasn’t at all spicy and had lots of crab meat in it. The Fried King Mackerel with spices, chili, and black pepper kernels (BHT 120) was delicious. The little slices of mackerel miraculously didn’t have bones and it were delicious. Biting into the black pepper was a treat. All in all, we were very happy with this meal. We spent BHT 630/ US $19.
1.5 R: Krua Bang Por, Tambon Mae Nam, Ko Samui District, Surat Thani 84330, 077 247 514. It was lovely to sit on the sand next to the waves; the sound was soothing. This was our cheapest meal and it was very good. We were sitting next to a table with a chatty Thai man and his daughter. We saw that they had ordered 2 soups and we ordered them too. One was a coconut-based soup with squid. It was delicious but a little too spicy for Dimitri. The other had a sour soup base and was full of greens (maybe kale). We also ordered the soft shell crab in curry powder. It turned out to be a curry rather than crispy. The taste was delicious—almost sweet—like the preparation of the blue crab we had at Starry Restaurant. The mixed vegetable dish was too ordinary. The meal was good and we enjoyed it. We spent BHT 660/ US$20.
1.6 R: Supattra, 32/6 moo 4 Bophut, Koh Samui, www.facebook.com/Supattrathaidining, 66 93 2828, The service and the attention Tomas (the German husband of Supattra, the chef) showed us made the restaurant special. We had 3 dishes and it was plenty of food for us. We started with the crispy squid rings salad (THB 260) and we drank an Echeverria Sauvignon Blanc from Chile (THB990). For our main, we had the Fish Filet of Snapper Yum Pak Kood (THB 420) along with the grilled king trumpet (eriniji) mushrooms that were grilled (THB 190). For dessert, we had the bour Loi (THB 190) that was good. Actually, all of the food was good but it wasn’t special. We spent BHT 2269/US$69.72 and enjoyed the evening there.
1.7 R: Ko Seng Restaurant, 226/9 Moo 1 Soi Maenam 5, Mae Nam, Koh Samui, Surat Thani, 089 874 3516. We had a wonderful meal in this sparkling clean and bright restaurant. The woman who owns the restaurant could speak a little English which was helpful. She was of Chinese ancestry, visible in the furniture and décor. We ordered the fresh vegetable plate with minced prawn chili paste sauce (BHT90) that was terrific (like it was at Baan Suan Lang Sard). The vegetables on the plate included bamboo shoots, galangal slices (yum), cucumber, winged bean, and eggplant. The chili paste was not so spicy in this rendition. For our “main” we had a sour soup made with tamarind paste, fish, and fish roe with delicious elephant ear stem/root (THB 300). The taste was terrific and the fish roe was unique. Look at this YouTube video to see the balls. They were like nothing we’ve ever eaten before. Dimitri really liked the elephant ear stem/root. With the soup, we had malindjo greens that were sauteed with egg (BHT 150) and were delicious. We ordered a dish described as fishbone with a delicious tamarind sauce (THB 150) because the picture looked interesting. We had no idea what it was but the texture was more like a fish ball. Another very successful local Thai restaurant meal. We spent BHT 790/ US$24.97.
1.8 R: Phensiri, 80/30 Moo3 rd Chaweng Beach, Ko Samui District, Surat Thani 84320, 077 945 151, phensiricatering.com. We had a very good meal and the service by Lilly from Cambodia was lovely. We were skeptical at first because there were so many Westerners there and it looked like a tourist restaurant. The menu was extensive and had great photos. We ordered too much of course and it was all tasty and presented well. We ordered the Green Curry Tofu with (tiny and round) Thai eggplant, baby banana leaf, and coconut shoots (BHT 160). It was yummy. We also ordered the Tom Yum Gung (THB 260) which was a chicken soup with turmeric, red onion in a small size (on advice from one of the servers). It was also yummy. We couldn’t resist so we also ordered the Pla Nueng Manow (THB 680) which was a whole steamed fish with lime, garlic, chile, and coriander. It was excellent but we could only eat a few bites. We pleaded with the servers to make it available to the staff and they said it would not go to waste. For dessert, we had the Five Island Coconut Ice Cream with Pumpkin, taro, palm seed, roasted coconut, and peanut (THB 160) and we liked it. We brought our own bottle of Matura Sauvignon Blanc and we were charged a corkage of THB100. Since the restaurant had a full bar, we thought that was fair. We spent THB 810/US$25 and we were happy even though it is a long drive from the Four Seasons Koh Samui.
1.9 R: Mit Samui Seafood Restaurant Chaweng Seafood Center Thailand+66 89 727 2034 There were 5 tables of foreigners eating there when we were there. A big table of loud Chinese tourists, 2 men from Poland, a couple from Italy, a couple from Belgium, and a couple from Sri Lanka. This restaurant leans Chinese. We had Goong Phad Shoo Shea – 3 gigantic prawns in red curry sauce (THB 350). They were good and Dimitri liked the mild red curry sauce. We also had Som Tam Thai- a Green Papaya Salad that was spicy and very good (THB 80). Our third dish was Hoi Lai Phad Prig Ti --tiny clams in black pepper sauce that was also not spicy and Dimitri liked very much (THB 200). We also ordered the Ma Ra Phad Kahi bitter melon that was stir-fried with egg (BHT 100). And a last-minute addition was deep fried cashew nuts (med ma muang hin ma phan); they were good, not great (BHT 100). We spent BHT 850/US $25 and we were happy.
1.10 NR: Jun Hom, 7/3 M. G. Bang Por Beach, Maenam, Koh Samui, Surathani, tel 66 77 236 458. It was not recommendable! We sat on the sand and heard the gentle waves. We had 6 locally-sourced oysters that were totally and completely tasteless. We had a 700 kg red snapper in a fish sauce with garlic and chili, a green curry sauce with mixed vegetables and rice. The food (other than the oysters) was tasty although the fish was over-cooked. The green curry sauce was a little too spicy for us but it was good. The service wasn’t good. We spent BHT 980/US $29 and were not happy.
- Countryside Thai Restaurants
2. 1 R++ Baan Suan Lung Khai, 4170, Taling Ngam, Ko Samui District, Surat Thani 84140. Our meal was excellent and our server, Ai, was delightful (and she spoke enough English). We were the first guests to arrive at 5 pm. It was a lovely inland setting. As soon as we sat down, we were brought local oysters which were tasty but tough. With that, we were brought a whole fish with crispy fish and bones. There was a delicious sauce that was brought for the fish and the oysters (although we ate the oysters au natural. A plate with sugar, chili sauce, and shallots was put on the table too. The next dish was a coconut soup with young coconut slices and chicken. It was a mild and tasty dish. The pièce de resistance were two blue crab, perfectly cooked and cleaned—ready to devour. They were sweet and delectable. (This was like (but a little less over-the-top) the experience on the beach in Nha Trang, Vietnam when a beach vendor brought us perfectly cooked and cleaned crab to eat on the beach!) The coconut rice they served at Baan Suan Lung Khai was delicious. With that, we were brought a coconut fish custard that was spicy and had a nice texture. As an additional dish to the regular 5, we were served a vegetable dish of southern (malindjo) leaves with crab roe that was very good. We drank our own wine (even though they have it for sale) and were not charged corkage. For dessert, they served a soup of young coconut with a small rice ball that had a morsel of crisp sugar in it. The meal was wonderful and we spent BHT 2000/US $60 and were happy. They served us chamomile tea when we asked for it. By the end of our meal 3 of the 4 tables were full and we were told the last big table would arrive at 8 pm. About our second visit to Baan Suan Lung Khai: We must say that the first visit was better. The crab option is really the best and we should not have requested the lobster. Also, the cook decided to give us dishes that are much more westernized, I guess because last time we kept telling them “Not too spicy please”. It was still a very good experience. We spent the same amount.
2.2 R+ Baan Suan Lang Sard, Ao Thong, Ko Samui, Thailand, 66 99 051 4099. Our lunch was a great success. Driving to Baan Suan Lang Sard was fun; Google was confused but we figured it out and got on the right dirt road, even though the sign was in Thai. We were greeted at the gate by one of Kanitha’s daughters who took our car and parked it. We were deep into the forest/farmland when we got to their restaurant. Our farm feast was our most interesting meal up to that point. Every other meal had some familiarity to it; this meal was exotic. With the help of our concierge, Peter, we pre-ordered 24 hours in advance. We were first brought “Southern shrimp chili paste with a vegetable condiment (THB 200). The vegetables included crisp and crunchy cucumber, tiny round eggplants, pickled cabbage, most interesting huge bean sprout beans, curry leaf, gymnema sylvestre that had a great taste and gynura procumber (longevity spinach), green beans, and another crunchy green vegetable called winged bean. The next dishes that came were Southern Leaves (malindjo) coconut soup with shrimp. This was good, not great. The Southern Coconut cream soup with shredded mackerel was superb—really delicious. The Raw Mango and blue crab salad was very good and the juice in which the mango and crab was floating was outstanding and was just on the edge of too spicy. The son in law eggs (fried boiled eggs with tamarind sauce and crispy shallot) was tasty but we didn’t eat much of it. With our meal, we were served butterfly pea tea with honey lemon and it was great. Kanitha came to the table to check on us and her son and daughter were very good servers. For dessert, we were brought bananas cooked in coconut cream—yummy. All in all, we were quite happy. We spent THB1107/ US$33.03
- Japanese
3.1 HR: Kobori, 310/19 Moo 3 Preedharad Road, Angthon, Koh Samui, Surat Thani 84140, 083 174 6530, samuikobori.com. We were thrilled to find a foreign food restaurant that was excellent. We went twice and both times we were happy. We relished the sea urchin from Chile; it was delicious (BHT 999!) and just like we remembered having in Chile. We also liked their Agedashi tofu (BHT 160), pickled grilled mackerel (BHT 180), and pork spicy miso hot pot (BHT 290). This was a very nice place with very nice service; a real restaurant in fact. We brought our own wine and they charged us BHT 300 corkage. Each time, we spent about BHT 2000/US $60 and were happy.
- Greek
4.1 R: Fi Greek Restaurant, 125/9-10 Moo 1, T.Boput Taveeratpakdee Rd, Koh Samui, Surat Thani 84320, 098 745 6809. http://fi-restaurant.blogspot.com/, kohsamuifood.com. We were delighted by our Greek meal at Fi Greek Restaurant on the Bo Phut Main Road. The Greek owner was not present that night but his Thai partner was very well versed in rendering his recipes. We were the only customers there until the Frenchman, Jean Pierre arrived. We ordered the 3 variety of dips plate in the small size (THB 270) and it was great with homemade pita! The Tzatziki had lots of garlic and was creamy as it should be. The Eggplant vinaigrette was a good rendition of baba ghanoush and the tyrosalata was a good enough Taramasalata. The homemade Greek yogurt was very good too. The mousaka (THB 300) was also very good and the soutzoukakia (THB 300) was tasty sausage. We had a glass of house wine (THB 120) and baklava for dessert. We spent THB 990/US $30 and were very happy.
- Hotel Restaurants
5.1 HR+: Long Dtai, Cape Fahn Hotel, Koh Samui, 24/269 Moo 5, T.Bo-Phut, A.Koh Samui, Suratthani 84320, Thailand 66 (0)77 602 301-2, https://www.longdtai.com/. We went to Long Dtai Restaurant with high expectations and they were exceeded. The reason had a great deal to do with the attention that Ommo, the chef (when David Thompson is not in residence) lavished on us, as well as that of Tea, the hotel manager. The setting on a deck over the sea was special. Even in the wind, it was pleasant. We had a rocky start when the newly hired Alex did not want to give us the table that we wanted. Instead, he wanted us in or near the bar. We almost left but someone (maybe Tea) intervened and we were given the table over the sea. We brought our own bottle of wine and the BHT 1000 corkage was waived for us. With Alex, we ordered 4 items. We wanted to try the Smoky Bonito with black pepper, cashew nuts, and chilies (BHT 420) and the Young Peppercorn relish (BHT 280). Alex came over to ask if we wanted rice with that because those dishes are usually ordered as main course dishes. We said yes. Then Ommo came out to describe an amuse-bouche that he brought. It was a small orange section artfully stuffed with a crunchy combination of chicken, nuts, and chilies. It was delectable—sweet and spicy and a tiny bit salty. Ommo then warned us that the Smoky Bonito and the Young Pepper Corn Relish were very spicy. He advised against us having those dishes and instead said he would bring us small tastes of them. The small dishes that he brought had extraordinary complexity and were excellent but, yes, very spicy. The small tastes were enough for us. Our next dishes were a soup-like curry with crab and coconut (BHT 800) and Southern vegetables in coconut cream (BHT 550). These dishes were very, very delicious. Chef Ommo wanted us to try 2 other dishes that were not on the menu, so he brought us small tastes. One was a shredded mackerel with a tiny bit of sugar and asam gelugur. My goodness was that good. The other small sample was tiny Southern fried fish that had amazing taste. We couldn’t decide what to have for dessert (and we were getting very stuffed), so Chef Ommo brought us a small sample of 3 desserts. The local sago palm sugar in fresh coconut cream, the palm sugar fruit in jasmine ice, and the glacéed breadfruit. All were very good. The hotel manager, Tea, and Chef Ommo talked with us and told us about the Cape Fahn Hotel and their lives. They really made our evening! The restaurant is not for everyone: it is a long car ride from the Four Seasons Koh Samui, and then there is the boat ride (if it is high tide). After the boat ride is a buggy ride up to the restaurant. The staff at the hotel is not as well trained as the Four Seasons staff and that made our arrival and departures a little strange. BUT we were very happy that we went and extremely impressed with the food and Chef Ommo. We spent BHT 1800/US $53.
5.2 R: Breeza Beach Restaurant, Meliá Koh Samui, 83 Moo 5 Choeng Mon Beach, Bo Put, Amphoe Ko Samui, Surat Thani 84320, 077 938 899. We had a lot of attention from Chef Azizs (and that made us happy and feel welcome). He consulted with us about what we should order and then added dishes for us to taste! When we sat down we were brought bread, butter, and olive oil with balsamic. The butter was definitely European and really delicious as was the homemade bread. The first dish that Chef Azizs (personally) brought us was the offered Croquetas de Jamón for us to try. They were really crunchy on the outside and creamy on the inside—we like that. The next dish that arrived was the one we ordered, also from the Tapas section of the Menu, which was (pickled) white anchovy with sweet red pepper on toast. The anchovy really tasted like anchovy and was very good. The next dish to arrive was the tuna with caponata and chickpeas. It was in a black pepper sauce and was perfectly cooked. Then our main arrived: we had ordered the Chilean sea bass that was served with a shrimp reduction sauce, carrot, and pureed turnip. The fish was also perfectly cooked and absolutely wonderful. Chef Azizs brought us another tapas to taste: the patatas bravas—they were yummy small potato morsels in a great-tasting sauce. We couldn’t finish the tuna or the cheesecake we ordered for dessert! . It was lovely to sit by the beach and hear the waves breaking. A very delightful evening once the bratty and annoying Russian children left. We spent BHT 2495.15/US $74 and we were happy.
5.3 R: Koh Thai Kitchen at Four Seasons Resort Koh Samui, 219 Moo 5, Ang Thong 84140 Thailand, +66 77 243 000, https://www.fourseasons.com/kohsamui/dining/restaurants/koh/. We had a lovely dinner at Koh. Peachy, who took care of us at breakfast, was our main server at dinner too, although we were taken care of by the other servers as well. In the afternoon we asked if the chef could make us Mee Grob for dinner. We were brought crackers with tamarind sauce automatically. We like to have something before our ordered food is brought. Unfortunately, the crackers aren’t crisp enough for us. We started with the Blue Soft Shell Crab salad and it was delicious, with a crunchy deep-fried, crab. For our main, along with the great Mee Grob made by Chef Ying and the Pak Liang Pad Kai (wok-fried bindweed), we ordered the Pla Rad Prik which was described as a black pomfret fish fillet with chile sauce and sweet basil. It arrived as a whole fish! Well, we ordered too much but it was all deliciously tasty, beautifully presented, and not too spicy for us. For dessert, we had the sesame stuffed balls in the ginger sauce with candied ginger. That was a great dish too. We spent THB 2800/ US$85 plus tip and we were very, very happy. We had a second lovely meal at Koh. We shared everything that we ordered and started with the Larb Tuna (THB 410) which was described as seared tuna marinated with Thai herbs, cracked rice, and chili powder. The cubes of tuna were truly delicious and the dish was very good. For our main, we had the Pad Thai Goong Mae Name (THB 690) that was just what we were craving—wok-fried rice noodles, very large river prawns, egg, bean curd, chives, and tamarind sauce. We were happy; it was just the meal we wanted. We spent THB 1320/ US $40. Actually, our very first meal at the Four Seasons was an In-Room Dining meal when we were "quarantined". It was Som Tum: green papaya salad dried shrimp, roasted peanuts chili lime (BHT 380) and Massaman nua: slow-cooked wagyu beef cheek, southern style cardamom-scented curry (BHT950). We were very happy with those dishes after our endless journey from Colorado. We also had the Sticky rice with mango coconut cream toasted sesame seeds (BHT 250) that was delicious. For that meal, we spent BHT 1580/ US$48.20. At our last dinner before leaving, the servers from Koh gave Dimitri and me gifts-a sarong for each of us, as well as sweets. That has never, ever happened before!
5.4 R: Pla Pla Restaurant at the Four Seasons Koh Samui, 219 Moo 5, Ang Thong 84140 Thailand, +66 77 243000. We were treated to a great dinner at Pla Pla Restaurant by Alessandro Baccarelli, Resort Manager, and Sean Mosher, General Manager, of the Four Seasons Koh Samui. It was a wonderful, enjoyable and memorable meal together. The service by Anya and Natt, and the setting, were excellent. As soon as we sat down, we were brought very good bread, olive oil and balsamic vinegar, as well as a guacamole. We really like to have something to munch on while our meal is being prepared. And, we started with two bottles of excellent wine, one red and one white, as well as five appetizers that we shared. The burrata, imported from Italy, and its salad were terrific. The tuna carpaccio was very tasty and the sea bass tartare was unusual and very good. The prawns and the blue crab salad were also very good. For our mains, Dimitri had the Cacciucoo-style seafood stew and Audre had the Black ink ravioli. They were most enjoyable. Both Alessandro and Sean had steaks. Before we had our main courses, Alessandro announced that he had a special surprise for us on the beach. He had heard from the internal grapevine that we were disappointed that no Fire Dance was scheduled during our stay. They seem to have a special way of keeping track of their guests Wishes, Whims, and Wants and somehow find ways to fulfil them. So Alessandro had arranged for a private showing just for us. We went and sat down and were treated to a Fire Dance show that was absolutely spectacular. It was an amazing feat by talented artists using all kinds of fire tools with uplifting music. We were in heaven! Nothing ever, can top that treat!
5.5 R: High Tea at Four Seasons Resort Koh Samui, 219 Moo 5, Ang Thong 84140 Thailand, +66 77 243000. We had The Four Seasons Tea at the pool and it was fun and delicious. There were yummy savories and there were sweets and it was a beautiful day! The mango and sticky rice was (again) really delicious. The big surprise was the molten chocolate brownie. Audre tried to restrain herself from devouring both of them. She was glad that she saved the chocolate-covered strawberries in our mini-fridge. It was fun; Renato, the Executive Chef, and Alessandro the Resort Manager came to make sure that we were well taken care of. We were! The tea was included in our room rate.
5.6 R: The Breakfast at the Four Seasons Resort Koh Samui, 219 Moo 5, Ang Thong 84140 Thailand, +66 77 243000. The buffet is really complete. In addition, the staff will make a guest any they request! The French Toast is the best, really the best we have ever had outside of Audre's kitchen. The waffles were delivered, as requested, very crispy and hot. We look forward to our daily breakfast, with the delightful staff that knows all of our wishes (and peculiarities). Breakfast is included in the room rate.
5.7 NR: Yangna Hyatt Regency 99/11 Moo 5, North Chaweng, Bophut, Koh Samui, 84320 Thailand+66 77 448 777. Not our kind of restaurant for dinner. This is a hotel restaurant trying to have something for everyone. It is really more of a pool bar with food. The website had made the restaurant sound like a serious Thai one so we weren’t happy. Fortunately, we were not hungry; we just had one Miang som-o groong yang (BHT 320). It was a pomelo salad with grilled prawns, betel leaves, shallots, lime, ginger, kaffir leaves, chile, coconut, cashews, fried shallot, and tamarind. When the staff realized we were not happy, they tried to make up for our disappointment. We took a buggy back to reception and our car instead of climbing the 100’s of stairs back. We had gone to see the architecture and décor. It didn’t please Audre; Dimitri liked the edgy-ness. Driving to the Hyatt Regency was on awful roads that had a lot of traffic, so getting there was not half the fun. We spent THB 376.64/US 11 and got out of there.
Click on "Older Post" (yes, it is counterintuitive) or the arrow on the right under the comment box, to read our next post wherever that may be in the world.
Michelin move over if Audre and Dimitri are in the neighborhood.
ReplyDelete