Like a scene straight out of a picture-perfect K-drama, there was our private beachfront banquet table, dreamily decorated with twinkling lights. Strategically positioned downwind, a hearty barbecue had been set up, where all manner of delectable delights ranging from juicy sausages and pork chops to freshly harvested corn and peppers were being grilled to perfection.
It is not the only iconic luxury hotel in Southeast Asia transforming itself to better cater to revenge travellers. With new hotels popping up at a growing clip, it is no wonder that even well-established boltholes around the region from Indonesia to Vietnam and even Singapore are undergoing extensive transformations to ensure they stay ahead of the curve.
Meanwhile, in Koh Samui, the Conrad has long been one of the southern Thai island’s most unmistakable luxury resorts thanks to its unique position on a dramatic hillside at Koh Samui’s southwestern tip and 81 tastefully lavish villas that attract the “quiet luxury” type of travellers. “Normally, when we buy vegetables in the supermarket or from a supplier, the product is harvested before it is mature, then travels for weeks and is stored in various refrigeration systems until it is finally delivered to you,” said Gabino.
Still, that’s not to say that the food is all plant based ‒ quite the opposite in fact. The resort sources for a plentiful array of seafood from local fishermen and works with a satellite farm about 2km from the resort to rear and slaughter pigs. The pigs are then sent to the resort’s in-house butchery where it is used in its entirety ‒ except the kidneys ‒ for various purposes from meaty pork chops at Azure to bone stock for soups and other dishes.
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