Koh Thai Kitchen

Koh Thai Kitchen is the Four Seasons' dedicated Thai fine-dining room — separate from Pla Pla, sitting higher up the resort in a traditional pavilion with open views down over Laem Yai Beach. The menu is built as a regional tour of Thailand: a section for central-plains cooking, one for Isaan (north-east), one for Southern Thai, and a seasonal specials set.

The tasting menu (six courses) is the best introduction. The Southern Thai curry section is where the kitchen is strongest — a chicken massaman that shows the full Muslim-Thai spice layering, a sour-turmeric curry with prawns, a crispy fish with chilli-tamarind. The central-plains section delivers the classics at a high level (tom yum goong with river prawns, green curry with sea bass).

The dining room seats about forty — it is meant to feel like a more intimate sibling to Pla Pla. Service is formal, Thai-led, and unusually well-informed about the regional differences. The wine list leans French and Italian, but the sommelier will pair a Thai cocktail progression for diners who prefer it.

For first dates, the pavilion setting, the conversational regional-menu format (Thailand's cuisine is a natural dinner topic), and the quiet hillside position all support a long, unhurried meal. Four Seasons' other restaurants sit within a five-minute walk if the evening extends.

Why it fits First Date

First Date belongs here because Koh Thai Kitchen gives the dinner a natural arc — the regional Thai menu becomes the conversation, the pavilion stays quiet, and the Four Seasons polish removes every logistical friction. A first date that goes well ends in the adjacent bar.