ZAZEN Boutique Resort and Spa, a strong supporter of the annual Koh Samui regatta, has geared up with a new menu for islanders and regatta visitors.

Four years ago Zazen was host to a fantastic regatta party and hosted 400 guests (a regatta record). Many of the locals at the party discovered Zazen for the first time, and soon the Zazen Restaurant became a favorite of the community.

The promise of a new menu from master chef Walter Andreini has been met with eager anticipation. The new signature dishes of the new menu are well worth the wait! Born and raised in Brussels and of Italian heritage, Chef Wally trained at the famous Ecole Hoteliere de Namur before joining Zazen in December 2004. His love of food, integrity in using fresh ingredients, careful preparation and respect for his staff are apparent. His style has been described as organic and orgasmic: East-meets-West cuisine using the finest ingredients available, and drawing on an extensive knowledge of herbs and health-conscious techniques, to present a menu both rich in taste and enticing in originality.

Among the new dishes, the new Lamb Loin in Mediterranean herbs and hazelnut crust is uniquely creative. It is served with mint-masala béarnaise and roasted pommes chateau de Loei in rosemary olive oil. The Lamb Loin is joined by a Chicken Fillet that accentuates the wide ranging tastes of the Mediterranean. With Argan oil from Morocco, black trumpet cream from France, and grilled polenta from Italy, it is a perfectly balanced dish representation of the region.

The new menu is richly inspired by Chef Wally’s travels, both to the East and West, and exhibits a greater focus on making the most of Samui’s unique culinary culture. The Seabass Vesuvio with Fuji greens and soft almond Venice mash is a fresh highlight of the now eight-dish seafood menu. White wine and oregano oven-baked seabass is presented with Japanese-style vegetables, grilled polenta and black ink sauce. This was a favorite at our dinner and highly recommended.

The Monkfish and chorizo brick with lentil tobiko cream and button mushrooms duxelle stuffed pak choy, and the Samui Blue Swimmer Crab Lasagna and tourteaux reduction are recommended additions to this exceptional seafood selection. Appreciated touches are the pre-dinner tasty appetizers and the in-between sorbet to cleanse the palate.

Zazen Restaurant also offers a tantalizing exploration of Thai and Asian cuisines. The new Thai menu extends this journey. The Yam Hua Plee, banana flower salad with king prawns, is an excellent starter, and the Pon Ja, a delicious combination of oven-baked crab meat and herbs, is a recommended main course. Firm favorites are retained throughout the menu and are given new twists. The Argentinian beef tenderloin is now prepared with rocket, parmesan, Togo grey pepper and extravirgin olive oil, Italian style. On the comprehensive dessert menu, the new Volcano Chocolate Fondant with violet ice cream and cocoa bean craquant, which we sublimely enjoyed, is not to be missed.

There is also a new 100-strong wine menu created by F & B Director Yannick Salerno, which matches the direction of the new dishes. It’s just wonderful to find a selection of organic wines, as well as Spanish wines, indicative of the strong collaboration within the restaurant team.

The atmosphere at Zazen Restaurant is romantic, sophisticated and intimate. At night, the trendy restaurant glows with over a hundred candlelights. Soft jazz mingles with the sound of gentle waves and guests enjoy the pleasures of fine dining, elegant service and the entertainment of traditional Thai dance.

For a full tour of the gastronomy of your choice, you can now try the Health Menu and the Vegetarian Menu, set courses joining the already established Discovery Menu options at Zazen. These comprehensive menus are a great way to experience the wide-ranging possibilities within the cuisine of your choice.

FOLLOWING the success of its first two restaurants in Chaweng South and Fisherman's Village, Admiral Lord Nelson has opened a third restaurant in Chaweng Central.

The franchisees, Mike Weber and John Bottomley, have helped create a restaurant that fulfills every customer's needs.

The restaurant boasts two separate dining areas: one downstairs, whih is more casual than the one upstairs where you can enjoy “The Lord Nelson Dining Experience in air-conditioned comfort.

The new menu has all the old favorites you expect at Admiral Lord Nelson such as Fish and Chips, steaks and home-made pies.

However, you can now also select from a wide range of pasta and curry dishes. The Sunday Roast and nightly all-you-can-eat BBQ are always popular.

Downstairs there is a stage for live entertainment and a screen projector to watch your favorite sporting events. Upstairs the two LCD TVs and sound system provide for a more subdued dining experience.

Tom Jackson (managing director) and Terry Bouris (operations director) are now busy preparing to open the fourth Admiral Lord Nelson  restaurant in Bangrak and they promise more will follow.

Anyone interested in franchising an Admiral Lord Nelson restaurant may contact Terry at 081- 0796803.