LOCAL CUISINE

LONG THONG
It looks similar to Kuay Jub but has more ingredients and types of noodle. Long Thong is a local Samui food that is not easy to find in shops nowadays. However, you can still find it in shops on the way to Kiriwong Temple and Bang Por.

CHAIYA’S PRESERVED SALTY EGGS
Ducks in Chaiya eat mollusk, crab and fish on the farm. Which make their egg yolks particularly red? Eggs are covered with soil mixed with salty water and husk, resulting in the famous preserved eggs of Chaiya.

OYSTERS
Suratthani oysters are well-known for their size, cleanliness, taste and smell. Oysters are raised most in Kanchanadit.

SEAWEED SALAD
Fresh seaweed is mixed with other ingredients to yield this specialty of Koh Samui

MOO KOW
Old Chinese on Samui knows very well how to roast preserved pork with shrimp paste because the Moo Kow was once their preserved foodstuff whilst travelling on junk boats. You can try Moo Kow at Jit Podchana Nathon or Kaw Hom at Big Buddha Beach. But please note that the cuisine sometimes be changed from the original.


THAI NOODLE (KANOM JEEN)
Samui Thai Noodle has its own characteristic flavor.  For those who are not used to spicy food, just try adding Nam Ya Nam Prik and the sweetness of this sauce will cool the heat of the spices. Recommended shop is Pa Mai Tree, Meanam soi 5


KALAMARE
A desert which has coconut milk as its main ingredient, it is sweet and nutty, sticky and gummy. Eaten with white sesame.Which adds fragrance. You can easily find the Samui Kalamare around Grand Father & Mother Rocks.







LANGSAT
Langsat on Koh Samui is well known for its sweet taste, good smell, small seed, big size, thin peel and scant sap. It is available in July.