Contributed by Jens Hoffmann
Sawasdee, the Pimalai resort on Ko Krabi is truly a place of peace and emotion.
Serenity and solitude, these are the words that come to mind for the lovely Pimalai resort.
Resort & Spa Pimalai
Covered in a garden eden, that luxury, elegance, natural surroundings makes you happy. The property has more than half a mile of beachfront land, which keeps it tranquil.
A perfect venue for a honeymoon, a break from it all or even for a secret meeting in Thailand then Pimalai, nestled in a lush tropical forest, is the Andaman luxury destination to set your sights on.
Koh Lanta is the place to be, the island is only 27 kilometres long.
The exclusive beach resort combines all the right ingredients, five star comforts, natural beauty, environmental friendliness and lots of space. Located well distant from crowded beaches and other boutique resorts on Koh Lanta and close to Lanta Marine National Park, the only sound is that of the waves sliding in and out and slowly breaking onto the sandy beach.
Built within the rainforest as it meets the silver ocean strand, you would hardly know Pimalai was there.
This boutique beach resort occupies 100 acres of tropical vegetation with direct access to a 900 meters stretch of pristine sandy beach and offers 121 accommodation units – Deluxe, Bayfront Deluxe, Pavillion Suite, Beach Villa and Pool Villa – all very elegantly appointed.
We were greeted with a warm welcome, a glass of refreshing lemongrass drink and a beautiful lobby lounge that overlooks the bay. Being a nature lover, I am very impressed with the garden. The garden is a Tropical Paradise filled with colourful bracts of Heliconia, pink torch Ginger, scented Plumeria, red Ixora which gives the resort a truely tropical touch.
I am not a morning person but I really enjoyed my breakfast at Baan Pimalai restaurant nestled within the greenery with a breathtaking view of the sea. The breakfast was great and the staff is like everywhere in Thailand fantastic. The restaurant also offers Thai cooking lessons for beginners.
Just lovely.
From Krabi mainland, it takes about one hour by boat to reach Koh Lanta and Pimalai but it is worth bearing this “hardship” in order to find such a unique lost boutique paradise in Thailand.
The majority of the island is muslime and the island is famous for its laid-back culture and local traditions, and boasts the best beaches I came across on this trip. Hotels dot the coastline with views out to distant Koh Phi Phi, where the famous di Caprio “The Beach” was filmed.
But the tiny archipelago, sadly, should be avoided now, even for daytrips; it is ruined.
The beach Koh Lanta has long golden sands with lapping waves and aquarium-clear waters. Local laws bar jet skiing so the region feels quite and peaceful.
Watch the sun set behind Ko Haa, a clutch of karstic islands on the distant horizon.
Furthermore, we got a great massage.
The resort offers perfect thai hospitality also for families.
Hundred acres with accommodation from rooms to spacious pool villas.
An excellent dive centre offers offshore trips where manta ray and a whale shark were spotted during my stay.
It is a paradise for sure you will love this island’s beaches.
The sanuk factor is extremly high.
If you travel via Bangkok, try one of “my” favoutrite restaurants.
#1:Sra Bua
A fine-dining restaurant that serves cutting edge Thai cuisine unlike any you will have ever seen before. Well-known Thai favourites have been turned inside out, and every dish is a treat for the eyes – as well as the taste buds. Located on the ground floor of the Siam Kempinski Hotel, Sra Bua restaurant has high ceilings and Thai antique embellishments. The restaurant’s name means lotus pond and a central feature of the restaurant is an ornate water feature decorated with lily pods and lotus flowers. The most coveted table in the house sits under the beautifully carved teak roof in the left hand corner of the dining room, but there are also some cosy booths if you want a little more privacy.
The chef who designed the menu has a passion for Thai cooking, and runs the Michelin-starred restaurant Kiin Kiin in Copenhagen. Henrik Yde-Andersen has now left the restaurant in the reliable hands of chef Morten, who used to work in Kiin Kiin as well, but visits regularly to ensure his vision appears on every plate. The menu changes every quarter, but signature dishes and favourites remain. We start with a trio of ‘nibblings’. The soy-roasted cashew nut meringue was crunchy on the outside with a chewy centre and the soy masked any taste of sugar. The lotus root was flavoured with kaffir lime was sweet and tangy, and the final amuse-bouche was a rich, smoky tomato and chilli dip served with a prawn cracker.
#2: Over the top, Sirocco (lebua resorts).
It is the world’s largest all open-air restaurant and “Sky Bar” it is located on the 64th floor of the State Tower in Bangkok. The restaurant serves nice, a bit overpriced food and its main feature is a spectacular panorama view of the Chao Phraya river and Bangkok city.
You will love the view, besides this Bangkok syline -even when it is raining- is fantastic.
Resto tip #3, it is Herve’s top french restaurant “Le Beaulieu”
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, a perfect size to produce the excellent cuisine that comes out of the small but well thought out and designed kitchen.
Turning to the cuisine, which is why you would be dining at Le Beaulieu.
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.
The seabass is always great.
Fantastic place and great Chef de Cusiine Herve learned from the legendary Paul Bocuse.
Or just try local thai food…
