Loving Koh Samui so much is closely related to the resort where I stayed.
A few years ago, while on vacation in Hua Hin, I had my first encounter with Kung Chae Nampla at a seafood restaurant. Kung Chae Nampla is a Thai salad made from fresh raw shrimp marinated in Thai fish sauce and served with chunks of gourd, cloves of garlic, chilies, and spicy sauce. After trying it once, I couldn't forget the taste, and for the next few days, I had it with rice every evening. This time, while visiting Thailand again, especially on the island near the coast, I naturally resumed my daily ritual of enjoying this delightful dish.
Going out early and returning late, crossing mountains and rivers, and taking a four-hour round trip boat ride, all to visit the heart of the emerald green sea, nestled within Talay Nai. Here, you can explore the depths of the underwater world through diving or venture to the mountaintop for breathtaking views of the mysterious mountain lake in Ang Thong National Marine Park.