44 Edition 2020
Established 2006 in Dubai ,Hotelier Indonesia covers hotel management companies and every major chain headquarters. Hotelier Indonesia reaches hotel owners, senior management, operators, chef and other staff who influence, designers, architects, buyers and suppliers for hospitality products and services . We more unique than any other hotel publication in the world / 24Hrs WA : +6281219781196 / www.hotelier-indonesia.com
Established 2006 in Dubai ,Hotelier Indonesia covers hotel management companies and every major chain headquarters. Hotelier Indonesia reaches hotel owners, senior management, operators, chef and other staff who influence, designers, architects, buyers and suppliers for hospitality products and services . We more unique than any other hotel publication in the world / 24Hrs WA : +6281219781196 / www.hotelier-indonesia.com
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44th | Vol 29 | 2020 | www.hotelier-indonesia.com 135
Samui
Restaurant
Reopens with
Fiery New
Menu
Cooking by wok is just one of the
eight fire-based techniques at Sands.
KOH SAMUI,
Thailand — If
you smell something
sizzling
down in southeastern
Koh
Samui these
days, chances
are it’s coming
from Banyan
Tree Samui’s beachfront restaurant,
Sands, where Chef Rainer
Roersch is rolling out his smoking
hot “8-Fires” cuisine.
BEACHFRONT DINING INCLUDES
EVERYTHING FROM BARBECUES
AND BRICK OVENS TO WOK FIRES
AND FLAMBÉS.
“We were looking for a
very visual and atmospheric
theme,” said Chef
Rainer. “Something eyecatching
that our chefs
could prepare under the
coconut trees and the
moonlight. The key element
would be fire.”
The new-look Sands restaurant — which recently reopened
after a three-month renovation that includes a
new retractable roof — has been adapted to include
eight workstations featuring different traditional forms
of cooking with fire - brick oven, charcoal grill, wok fire,
stove-top, table-burner, hot stone, Santa Maria grill, and
flambé.
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