Where to Eat in Koh Samui

Koh Samui's dining culture is a vibrant blend of traditional Southern Thai cuisine, fresh Gulf of Thailand seafood, and international influences brought by decades of tourism development. The island is renowned for its distinctive use of coconut in nearly every dish—from curries to desserts—reflecting the island's massive coconut plantations that still produce millions of coconuts annually. Local specialties like khao yam (southern-style rice salad with herbs), gaeng som (sour curry with fish), and massaman curry showcase the bold, spicy-sour flavor profile characteristic of Southern Thai cooking, while beachfront dining venues and hillside restaurants offer atmospheric settings unique to this tropical island destination.

• Dining Districts: Chaweng Beach Road serves as the island's main dining hub with hundreds of restaurants lining the 7-kilometer stretch, while Fisherman's Village in Bophut offers a more traditional atmosphere with wooden shophouses converted into eateries. Lamai Beach provides a mid-range alternative with beachfront seafood restaurants, and the Maenam area caters to long-term expats with authentic Thai eateries frequented by locals. Nathon, the island's administrative town on the west coast, features the most affordable and authentic Thai street food scene away from tourist areas.
• Must-Try Local Dishes: Khao yam pak tai (southern rice salad) costs 60-100 baht at local markets and combines rice with dried shrimp, lemongrass, and wild betel leaves. Gaeng tai pla (fermented fish kidney curry), though pungent, represents authentic island cooking at 80-120 baht per serving. Fresh grilled seafood platters featuring locally-caught snapper, squid, and prawns range from 300-800 baht depending on market prices. Roti pancakes, influenced by the island's Muslim fishing community, cost 40-80 baht and come with sweet or savory fillings. Coconut ice cream served in fresh coconut shells is the signature dessert at 50-80 baht.
• Price Ranges: Street food and local markets offer meals from 40-100 baht (pad thai, fried rice, noodle soups), while casual beachfront Thai restaurants charge 150-350 baht per main dish. Mid-range restaurants in tourist areas cost 300-600 baht per person including drinks, and upscale dining experiences range from 1,000-3,000 baht per person. Seafood is priced by weight at 400-800 baht per kilogram for fish, 600-1,200 baht per kilogram for prawns, with cooking fees adding 50-100 baht per dish.
• Seasonal Considerations: The dry season (December-April) brings the best dining weather with beachfront tables most comfortable, while monsoon season (October-November) sees some beach restaurants temporarily close or move operations inland. Seafood quality peaks during calm seas from January-August when fishing boats operate regularly. Coconut harvest season (August-December) means the freshest coconut-based dishes and lower prices for coconut desserts. Songkran (mid-April) and Loy Krathong (November) feature special festival menus at Thai restaurants.
• Unique Dining Experiences: Beach dining with tables set directly on the sand is standard along Chaw