While Koh Samui's beaches overflow with tourists snapping selfies and beach vendors hawking coconuts, IYKYK about the 200-meter strait that leads to something entirely different. Cape Fahn Hotel sits on its own private island off Choeng Mon Beach, accessible only by boat or, during low tide, an amphibious truck that transforms into a vessel as the tide rises.
This boutique resort from Cape & Kantary Hotels is the antithesis of mainstream Koh Samui (and a popular hotel for the Mr & Mrs Smith hotel seekers). The vision belongs to Tirawan "Waew" Taechaubol, the ever-stylish Project Development Manager for Cape & Kantary Hotels, who keeps the local community close to the heart of her wellness-focused hotels. Her authentic approach to Thai hospitality creates a one-of-a-kind getaway where guests experience genuine Thai culture without the tourist veneer.
Your journey starts at a low-key hospitality lounge on Choeng Mon Beach. No grand entrance, no marble lobby—just a simple spot where you wait for your three-minute crossing to another world.
On the island, buildings are practically invisible, built around existing trees instead of bulldozing the landscape. Independent villas are tucked into green gardens and beside pristine beaches, influenced by traditional Thai architecture with plenty of natural wood and sea-inspired color palettes. This boutique resort features 24 one and two-bedroom villas, each with its own large plunge pool, private sun deck, and uninterrupted Gulf of Thailand views. You can choose from the 102-square-meter Ocean Cottage to the sprawling 600-square-meter Fahn Noi Private Island Pool Villa with two bedrooms and an 11-meter pool, sitting on its own separate islet. Every villa includes a complimentary minibar, daily fruit service, floating breakfast trays for poolside dining, and 24-hour room service.
But here's where things get really interesting: the food. Michelin-starred chef David Thompson has created a coveted dining destination for Koh Samui—an authentic Southern Thai restaurant serving the region's fiery, complex cuisine instead of the watered-down tourist versions you'll find everywhere else. Thompson set his sights on Koh Samui to recreate the quintessential southern Thai palate using fresh seasonal seafood from local markets. The restaurant's name, Long Dtai, means "heading south," and Thompson transforms local produce into feasts for the senses with aromatic herbs, vibrantly colored ingredients, and explosive flavors that'll wake up your taste buds.
The Sydney-born chef knows his stuff. He first landed in Thailand in 1986, became infatuated with Thai cuisine, and went on to create Michelin-starred restaurants in Bangkok and Hong Kong. Long Dtai refuses to tone down the heat for tourists—southern Thai cooking is rich with coconut, colored with turmeric, heavy on shrimp paste, and delivers serious chili heat. They'll suggest milder options if you can't handle it, but Thompson's not compromising his vision. And if it gets too hot, there's always a milky, sweetened Thai tea to cool your palate.
Thompson uses native Samui vegetables like pak hued (young buds for pickles), bottle gourd leaves, bitter gourd leaves, and root vegetables like mun khee noo in spicy curry soups. You'll find dishes like grilled fish curry paste with spiced fish kidney sauce and deep-fried local fish with turmeric and curry paste. For dessert, his popular baked durian custard with coconut cream will have you forget the bad reputation that the pungent fruit carries, while palm sugar dumplings in coconut cream provide a bold finish.
What makes this significant for Koh Samui is Thompson's refusal to play it safe. The restaurant's terrace overlooks the bay, where you can watch fresh seafood being grilled on outdoor fire-pits while experiencing Thompson's precision—like his signature grilled squid marinated in turmeric and coconut milk. Thompson uses only line-caught fish and locally sourced organic produce, interpreting traditional flavors with finesse while promoting marine conservation. The chef loves spending time at the hotel developing new dishes, so you might spot his vivid personality wandering the island or experimenting in the kitchen.
The island itself becomes your playground. Three pools serve different moods: the main saltwater pool overlooks the Gulf of Thailand with perfect parasols, there's a kids' pool for families, and an adults-only plunge pool for pure serenity. Cape Spa offers traditional Thai massage in treatment rooms built around natural vegetation, plus a steam room and hammam for couples. If you need action to burn off calories, there's stand-up paddleboarding around the island, and for entertainment that isn't a nightclub, there's weekly Moonlight Cinema, where classic Hollywood movies are screened poolside with drinks and snacks.
Cape Fahn Hotel is Koh Samui's best-kept secret, where you get complete serenity when you want it, but if you get the itch for nightlife, the buzzy island scene is just a short hop away. When you want to explore beyond your villa, hop on a Cape Fahn boat to neighboring islands, or simply wait for low tide and stroll across the narrow strait to Choeng Mon beach. The ability to completely disappear while staying completely connected to whatever you choose makes this place special. You're 15 minutes from the airport, 15 minutes from Chaweng's party scene, but worlds away from the ordinary.