Island Living at Kimpton Kitalay Samui

Before Koh Samui became synonymous with wellness retreats and moonlit bashes, its shores welcomed fishermen and merchants navigating the Gulf of Thailand, many seeking refuge from seasonal storms in the island’s sheltered coves and crescent-shaped bays.

One such location was Choeng Mon (หาดเชิงมน), a peaceful stretch of coastline on the island’s northeastern shore.

Centuries later, the reasons for arriving may have changed, but the temptation to stay remains much the same.

Today, Choeng Mon is one of the island’s most coveted addresses, home to Kimpton Kitalay Samui, a resort that bottles the spirit of island living through thoughtful hospitality and a deep appreciation for its seaside setting.

Just 20 minutes from Samui International Airport, Kimpton Kitalay Samui feels near enough to be convenient, while still giving you that satisfying impression of seclusion.

Our transfer was waiting promptly upon arrival, and before long we were winding through the island’s undulating landscape.

By the time we arrived at the resort, the morning sun had begun to settle warmly across the shoreline.

Bellmen greeted us with bright smiles and swiftly whisked away our luggage, leaving us free to absorb our surroundings.

The lobby, inspired by a traditional Thai house, sat elevated above the grounds, airy and open to the sea breeze.

Yet despite its scale, it retained a sense of intimacy.

Instead of a conventional reception desk, we were guided to the central chon, the communal terrace at the heart of the structure, making our check-in feel like we were being welcomed into somebody’s holiday home.

There we met Khun Sunny, our villa concierge and, as it would turn out, our indispensable guide throughout the stay.

Her cheerful disposition lived up perfectly to her name.

While she handled the formalities, we were presented with a welcome drink charmingly titled Where Is the Coconut?

Made entirely from palm juice and lime soda, it somehow carried all the creamy familiarity of coconut without containing an ounce.

Alongside it came chilled towels, which felt nothing short of miraculous after a morning of travel.

After a few sips, Khun Sunny handed each of us a black braided bracelet, its small glass charm filled with sand collected from the resort’s own beach.

It was a lovely introduction to a property clearly fond of meaningful little touches.

Those touches continued when we were escorted to our home for the next few days: the One-Bedroom Oceanfront Pool Villa.

Before opening the doors, we were presented with our room keys. Or rather, what appeared to be another bracelet.

Strung with smooth wooden beads and finished with a discreet branded disk concealing the key card technology, it was an elegant solution to one of travel’s eternal frustrations of frantic searches through beach bags and debates over who was carrying the keycard.

The villa itself opened around a central terrace, with the bathroom occupying one side and the bedroom and living area the other.

Ordinarily, I would begin with the ocean views. Instead, I must discuss the lavatory.

As somebody who firmly believes that a good hotel bathroom can make or break a stay, I was thoroughly delighted.

There were indoor and outdoor showers, a generously sized soaking tub, a walk-in wardrobe, a proper vanity area complete with a Dyson hair dryer, and perhaps most exciting of all, full-sized Aesop amenities.

The bedroom was equally inviting.

A king-sized bed anchored the space, accompanied by a comfortable lounge area and a well-stocked refreshment cabinet containing coffee, tea, soft drinks, spirits, and even a cocktail shaker for late-night experiments.

Outside, a private terrace awaited, complete with sun loungers, an outdoor shower, and a plunge pool perfectly positioned for lazy afternoon swims and late-night dips beneath the stars.

And just when we thought the villa had revealed all its surprises, we discovered the welcome amenities.

Waiting for us was a make-your-own gin and tonic set for two, alongside a cabinet filled with confectionery curiosities.

Within an hour of arriving, we had already begun discussing how long it would take before moving in permanently became a reasonable life decision.

Kimpton Kitalay Samui certainly knows its way around a beautiful villa and a spectacular beachfront setting, but its culinary programme deserves equal praise.

Among its standout venues is FishHouse Restaurant & Bar, the resort’s MICHELIN Guide-recognised beachfront restaurant overlooking the sands of Choeng Mon Beach.

We experienced it first through the evening Beach BBQ, a lively ember-lit affair featuring unlimited sides and desserts alongside freshly grilled seafood, barbecue favourites, and Indian-inspired specialities, all enjoyed with DJ beats, a captivating fire show, and the shore just steps away.

We later returned to the restaurant for lunch, sampling the Catch of the Day and several signature dishes before ending with beautifully presented Thai-inspired desserts.

A special mention must also go to our waitron, Khun Apple, whose warmth and attentiveness made both visits especially memorable.

For breakfast and casual daytime dining, we gravitated to Boho Thai Lifestyle Café.

Decorated with local artwork and handicrafts, it has an easygoing charm that suits island life perfectly.

Lunch featured an excellent Khao Yum, the Southern Thai rice salad mixed tableside with fresh herbs and vegetables, while breakfast came with tempting options of being served in the restaurant, bedside, or floating in the pool (a fabulous perk reserved for villa guests).

The breakfast spread itself is particularly popular among returning Koh Samui visitors, offering everything from continental favourites to made-to-order dishes.

Indian travellers will also appreciate the inclusion of comforting staples such as Butter Chicken, Plain Pulao, and Fried Dal.

A restaurant that came highly recommended by the resort was SHIO Japanese Dining & Sushi Bar.

We arrived with a local friend in tow and spent the evening grazing through sashimi, nigiri, hand rolls, and sushi, all made with seafood flown in from Japan.

There was wine tasting before ordering, much discussion over what to have next, and collective indecision that really only occurs when every dish arriving at the table looks better than the last.

While the food was excellent, SHIO’s real magnetism lies in its atmosphere.

Warmly lit and lively, it attracted a mix of holidaymakers and island regulars, making it easy to understand why the restaurant featured so frequently in local conversation.

Like any well-appointed holiday address, Kimpton Kitalay Samui understands that guests require two things at all times: good coffee and somewhere attractive to have a drink.

At the resort, those places are HOM Baking Company and SHADES Ocean Lounge & Bar.

HOM Baking Company attracts a steady procession of guests in search of caffeine, pastries, and frosted goods.

Meanwhile, SHADES Ocean Lounge & Bar is where the resort seems to collectively congregate each afternoon.

Positioned beside the pool and overlooking the sea, it is the spot for sun-drenched sips and impromptu conversations.

The daily Social Hour only adds to the appeal, drawing guests together over complimentary drinks and seasonal bites.

By the end of our stay, it had become one of our favourite rituals because it offered a glimpse into the curious social ecosystem of a resort on holiday mode.

Between the cocktails, pastries, and leisurely lunches, it felt only fair to occasionally participate in some form of wellness.

For those more disciplined than myself, the 24-hour Power Room fitness centre caters to those determined to maintain their workout routines while on holiday, complete with showers and a steam room conveniently nearby.

Personally, I was far more tempted by the resort’s daily programme of yoga, Pilates, Tai Chi, and Muay Thai.

For something even gentler, Kitavaree Spa & Wellness proved impossible to resist.

I settled into a deeply relaxing massage, selecting my preferred pressure and aromatic oil before happily surrendering any remaining sense of urgency.

Inevitably, I found myself browsing the spa boutique afterwards.

To my delight, I even spotted Butterfly Thai Perfumery’s Bay Leaf, one of my favourite scents.

Meanwhile, families travelling with children will appreciate JUNIO Kids’ Club, a thoughtfully designed two-level space filled with creative, screen-free activities that should keep younger guests happily occupied while parents sneak away for a little well-earned relaxation of their own.

Jatuporn Tanthaphat (Chef Banana)

Executive Chef

Do you offer full property buyouts for private events and celebrations?

Yes, absolutely. We are always delighted to accommodate full property buy-outs.

The event market in Samui has grown rapidly over the past decade.

At our property specifically, we hosted over 10 major private events recently, predominantly milestone birthday parties and marriage proposals.

Our beachfront is the most popular location, followed closely by FishHouse Restaurant & Bar, as both areas offer an intimate ambience ideal for special occasions.

What makes Kimpton Kitalay Samui a dining destination?

The name Kitalay comes from kita, which refers to the art of music, and talay, meaning the sea, a philosophy we aim to express through our culinary programme as well.

Across the resort, each dining venue has its own character.

There is Boho Thai Lifestyle Café, our contemporary Thai dining concept, and SHIO Japanese Dining & Sushi Bar, where seafood is flown directly from Japan.

To put that into perspective, fish purchased at Tokyo’s market at 6 AM can arrive in Bangkok by 2 PM and reach Koh Samui by 5 PM.

It is a considerable investment, but one that allows us to deliver the quality and authenticity we are known for.

At FishHouse, meanwhile, the inspiration is much simpler.

We looked to local fishing families, where the husband catches the fish and the wife prepares it at home.

The concept is rooted in honest, approachable cooking, focusing on fresh ingredients rather than formal fine dining.

From your experience hosting Indian travellers, what types of food and beverage experiences are they increasingly seeking during their stays?

We welcome Indian guests regularly, and there is a personal connection there for me as well.

When I was eighteen, my mother sent me to Southern India for a year, an experience that gave me a genuine appreciation for the culture and its cuisine.

We have found that while many Indian travellers enjoy exploring local flavours, there is also comfort in familiar dishes, particularly when travelling with family.

That is why venues like FishHouse often appeal to the group, especially for its grilled seafood and barbecue offerings.

For our Beach BBQ, for example, we have included a selection of Indian favourites such as tikka, kebabs, and naan, ensuring guests can enjoy both local flavours and the tastes they know and love.

Koh Samui is very popular for Indian social celebrations such as milestone anniversaries, birthdays, and pre/post-wedding functions. How does Kimpton Kitalay Samui curate that “something special” for such events?

We customise every event entirely according to the preferences of the client.

Whether they prefer a beachfront setup or a lawn setting, our team is fully equipped to execute their specific vision.

Deepak Kumar (Chef Deepak)

Indian Chef

Is Indian cuisine offered at the continental breakfast spread, or across any of your F&B outlets?

We have recently launched a comprehensive à la carte Indian menu alongside a dedicated Indian section for our Beach BBQ nights.

We have already begun structuring these menus and have expanded our Indian breakfast selection.

Previously, we offered only one rotation dish, but we have now increased this to three distinct Indian dishes daily, accompanied by various traditional side dishes.

How do you navigate sourcing Indian ingredients while operating in Koh Samui?

We collaborate closely with trusted suppliers.

In instances where specific imported items are unavailable, we utilise fresh local produce whilst ensuring we preserve authentic flavours and adhere to precise dietary requirements, making sourcing relatively manageable.

What are some of the Indian dishes that guests most frequently request or gravitate towards?

Our guests generally gravitate towards established staples such as butter chicken, biryanis, and tandoori specialities including chicken tikka, tandoori chicken, and prawn tikka.

Freshly baked naan and various vegetable curries are also highly sought after by our vegetarian clientele.

Prior to this role, I worked in Khon Kaen within the Isan region, where the clientele was almost exclusively local Thai diners rather than international tourists.

I observed that Thai palates increasingly appreciate Indian cuisine, particularly due to the rich aromatic qualities.

There is also a remarkable fondness for pani puri.

We offer innovative variations, including guava, pomegranate, apple, and traditional mint-flavoured pani, which have proven to be popular.

For celebrations of over 100 guests, are you able to provide a full spectrum of Indian cuisine while also catering to specific dietary preferences, including vegetarian and Jain requirements?

Celebrations are an important part of what we do.

Our culinary team can create bespoke Indian menus for groups of 100 to 150 guests, featuring chaat stations, tandoori grills, regional curries, and traditional desserts.

When it comes to vegetarian or Jain requirements, we prefer to discuss these directly with guests to understand their preferences and ensure each culinary detail is well considered.