A celebration of Thai and Indian spice traditions

At CAY, spice is felt as much as tasted. This Thai and Indian restaurant in Koh Samui brings together the brightness of Thai herbs and coastal seafood with the depth, smoke and precision of Indian cooking under Chef Mahesh Thapa. Curries are made from scratch, coconut milk is freshly pressed, and flavour is built for balance, aroma and depth rather than heat alone.

Like a coral reef, the experience reveals itself in layers. Colour, scent, texture, sound and taste unfold gently through coral-inspired surroundings, dishes touched by the tandoor, and views of the sea nearby. Selected courses invite guests to dine by hand, ending with a simple scented-water ritual that completes the journey through all five senses.