Smooth as silk – Hotel Paradee / Ko Samed Island / Thailand

Sawasdee, lovely Thailand, take a look at this nice ressort on this island named Paradee, means the “Sixth Heaven”.

A bit of luxury in a private world complete with your own pool and romantic outdoor bath. They offer two secluded palm beaches, one dazzling white in the sun with crystal aquamarine waters and finally the the other abundant with coral.
You will like it its a bit of a lovers paradise with beaches on both east and a west coasts. You can watch both the early morning sunrise and the spectacular sunset in one scenic location. Bad news for kids 🙁 , the Paradee is designed as a so called couple-resort and is treasured for its tranquality and its away-from-it-all location. Kids, do not be too angry you will grown up soon…

On your stop over in BKK:

Have a drink, great bar in Bangkok: Lebua

Resto tip:

One of Bangkok’s Top French Restaurants

Le Beaulieu Restaurant

Le Beaulieu by Chef Herve Frerard is one of the top French restaurants in Bangkok, based on my frequent dining experiences there and elsewhere, although Herve claims the cuisine to be Mediterranean, with the exception of the odd pasta dish sprinkled here and there and a few recipes from Provence, it is basically French.
It has a seating capacity of 45, including the small private room on the mezzanine up the stairway, a perfect size to produce the excellent cuisine that comes out of the small but well thought out and designed kitchen. The restaurant is centrally located on Sukhumvit Soi 19, just passed the first cross street turn right into the Mecure Sofitel Residence and it can be found on the ground floor. Skytrain and subway connections are within walking distance.
Turning to the cuisine, which is why you would be dining at Le Beaulieu in the first place, it is excellent; and following are just a few highlights:
Dinner starter: Parmentier of Roasted Frog Legs and Baby Leeks, Lentil broth, garlic and fresh chervil; Snail Lasagna and Poultry Breast, Spinach shoots and green tomato syrup;
 Dinner main course: Braised Veal Cheek Cooked in Merlot Wine and Old Port, Celeriac purée, black olives and sun dried tomatoes; Chefs Specialties: Roasted French Bresse Pigeon, Cépes mushrooms and braised endives, orange bitter condiment 2000; 
Soup: Artichoke Soup & Half-Grilled Violet Artichoke, white truffle foam. Yummy!
Herve learned from the legendary Paul Bocuse, you will enjoy it.