Post on 07-Apr-2018
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Finding my SecretGarden in
Words by Ria Rivera
Images by Gabriel Dela Cruz
Siam Bayshore
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At the garden gate
Located at the southern tip of Beach Road and less
than two hours away from Bangkoks Suvarnab-
humi Airport, Siam Bayshore is like a secret garden
in the midst of the lively, pulsating city that is Pat-
taya. From outside, it seems like your typical hotel
with its impressive faade and interesting Thai
dcor. Inside however, my eyes were treated to a
visual feast from the enchanting white floral wall
sculptures in the lobby, to the interesting antique
pieces from the Sukosol family collection, and my
favorite, the painstakingly landscaped pocket gar-
dens in and around the 20-acre property divided
into two main sections: the Ocean Wing and the
Garden Wing with a total of 270 rooms.
Coming into Siam Bayshore after a three-hour
flight aboard Thai Airways and a relaxing drive,
our group was immediately met with warm smiles
and both the scent and sight of tropical flowers,
which has since become a constant figure in myThailand memories. After a quick and painless
check-in, we were ushered into The Explorer, a
lounge and bar adjacent to the lobby that gave off
a homey feel with its muted lights and cozy furni-
ture. Before I even had time to imagine how pretty
the enticing day bed would look like in my own
house, we had our first encounter with Resident
Manager Holger Groninger.
have three major regrets about coming to Siam Bay-
shore Resort and Spa: 1) I did not bring a book, 2) I did
not have a big enough appetite, and 3) four days was
all too short.
In an attempt to pack light (a feat I have yet tomaster, Im afraid), I took out my current read from
my backpack before zipping it close. This last minute
decision haunted me every day of my Thailand trip.
Not because I was ever left in want of something to do,
but because the hotels lush gardens constantly called
out to my inner bookworm to just drop everything and
sit blissfully in my own little bubble of words.
All smiles and with an infectious cheeriness,
Holger proved to be both a gracious host and an
enjoyable companion in the course of our stay.
Born in Germany, he came to Thailand eight years
ago, and he never left since. He has been with Siam
Bayshore for the last two years, and with the way
he talked about the hotel with such affection, it
was easy to see that the man has fallen in love with
the place. Even easier to understand was the rea-
son why.
Apologizing for keeping us after a lively little
chat, Holger implored that we head off to our
rooms for a short rest before dinner. The quick
walk from the main building to the Garden Wing
provided me with that first glimpse of the beau-
tiful gardens that were everywhere. Bright greens
and multicolored hues abound, with the sound
of water constantly gurgling in the background as
fountains were as ubiquitous as the plants. Clay
figurines of happy, grinning children and animalswere everywhere too, as though reminding the
guests of what their stay should be like carefree,
relaxing, and fun.
En route to our rooms, I first noticed the abun-
dance of wooden benches and decks surrounding
the gardens perfect spots for snuggling up with a
book in hand. It was a blessing in disguise though
that I opted to leave my bound friends behind be-
cause as I later found out, there were more tha
enough things in Siam Bayshore to keep me bu
all day and even well into the night.
Homesickness not allowed
Home! my first thought after closing the do
behind me and seeing the bed for the first time. I
tempting mattress called out to my sore back aft
all the sitting we did that day. I fought off the urto lie down and began unpacking instead. As I we
through the motions of unfolding and hangin
some clothes, I silently mused how long it woul
take before Id feel the first bout of homesickness
am admittedly a member of the sheltered club an
even when on vacation, I tend to feel the big H.
In hindsight, I realize that I never really fe
homesick in all the days of our entire trip an
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thats a first. This, I believe, is because despite
the fact that the tastefully-appointed rooms and
luxurious interior design of the entire hotel can-
not compare to what we have back home, stiffness
and perfunctory smiles were not part of the Siam
Bayshore vocabulary.
I chalk this up to the fact that while the hotel
has that modern Thai vibe, it operates on the same
principles followed by Kamol Sukosol some thirty
years ago when he first decided to build a hotel
after acquiring land in Pattaya. Now one of three
hotels under the Siam City Hotels and Resorts
Group owned by the Chairmans daughter, Kamala
Sukosol, Siam Bayshore lives up to the h otel tradi-
tion while keeping up the times.
Needless to say, its like getting the best of both
worlds not just in the hotel business but with re-
gard to its location in Pattaya. As Holger likes to
say, Its like being in and out of town. Guests g
the quiet and seclusion they want when inside th
tranquil grounds. But if they want a bit of fun an
action, all they have to do is step out and start th
walk down Walking Street. The hotel is likewi
just 15 to 25 minutes away from most of Pattaya
attractions including the eating and shoppin
mecca that is Beach Road.Personally though, I opted to just play th
woman-on-holiday role to a hilt and just stay i
walking around the grounds, lounging by th
pool, and of course, making the restaurant roun
to satisfy my palate.
Food, oh glorious food
Seven is the magic number that is the total numb
of dining options in Siam Bayshore alone. On ou
first night at the hotel, we checked out the seem
ingly endless buffet at the Bali-Hai Terrace Seafoo
BBQ. Located across the street from the hotel an
with the beach as a backdrop, the open-air resta
rant is perfect for breezy nights and interestin
dinners such as what we had. Food choices at th
restaurant included the regular buffet with sala
and main course options, as well as a soup statiowhere chefs would prepare your classic Thai sou
of choice (Tom Yum or Green Curry). But the re
star is the seafood grilling station where the day
fresh catch can be had and cooked to your likin
For a sweet ending, theres the much recommende
crepes made on the spot and served with coconu
ice cream.
Next door is the Bali-Hai Seafood and Chine
Restaurant where guests have the option of stayin
inside its warm walls or stepping out into the te
race for that seaside view. Other dining places in
clude the Sunrise Sunset, which is the only 24-hou
restaurant in the hotel; The Greenery, where gues
could enjoy cocktails in a tropical atrium fille
with piano music; the Pool Bars, where diners ha
the option of ordering food from the other hot
restaurants and served at the comfort of their t
bles by the pool; and The Explorer, the previousmentioned bar and lounge which doubles as a tre
sure trove of trinkets and Asian artifacts personal
selected by Kamala and her son.
The most popular, in my book at least, is th
Siam Elephant the hotels own tribute to th
countrys traditional cuisine. It was on our se con
day when we first visited the restaurant and m
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with Executive Chef Khun Thagaan who served us his per-
sonal choices and some of the restos bestsellers. The filling
and delightful meal consisted of Ma Hor, a sweet and cool
appetizer made with sliced pineapples topped with sauted
pork with ginger and fresh herbs; the refreshing Yum Som-O
or pomelo salad with roasted coconut, shrimps, and shred-
ded chicken; Pla Salmon Tod Samun-Prai for the main dish,
which was a curried fried salmon in herb sauce; and KoongMah Kaam or stir-fried shrimps in tamarind sauce.
Hotel guests and even city dwellers and visitors can ex-
pect to have only authentic Thai dishes at the restaurant.
With Khun Thagaans extensive experience in sharing the
secrets of Thai cooking to chefs all over the world (from
New Zealand to the US, and all over Asia), it is no surprise
that traditional is the only way to go at Siam Elephant.
And for those who want to try their hand in Thai cook-
ing, Siam Bayshore offers cooking classes where guests can
choose the dish they wish to prepare. In our own cooking
attempt, we opt for the complicated-sounding dishes Gaeng
Kiaw Waahn Goong(Green curry with shrimp) and the Gai
Phad Med Ma Muang Hiam-ma-pahn (Stir-fried chicken
with cashew nuts), which turned out easy to prepare with
able chefs like Executive Sous Chef Khun Sub patiently guid-
ing student cooks like us through the process. It was while
eating the finished dishes, just an hour after having lunch,
when I wished I had a bigger appetite because there was just
too much to taste and try.
Contentment indeed
Of course, the ultimate relaxation and pampering experi-
ence would not be complete without a trip to the spa, or
more specifically, to Siam Bayshores Lotus Spa. Perfectly
blending into the garden setting are three massage pavilions,
each equipped with its own twin treatment beds, outdoor
showers, steam, and soaking baths.
Upon the suggestion of the spa attendant, I chose the
Avatar Massage, Lotus Spas signature treatment which com-
bines aromatherapy with traditional Thai massage for one
stimulating yet soothing experience. It was undeniably the
most intense massage Ive had to date, and yet I came out
of the treatment room (rather reluctantly) with a contented
smile on my face.
It was definitely something I wouldnt mind doing again if only time permitted. Unfortunately, before I knew it, the
time came to once again pack up my bags and leave. All too
soon, I thought. And yet, it was not that hard to leave, know-
ing that I could always come back. Back in Pattaya and into
the arms of Siam Bayshore with its warm, happy people,
enticing food, and those whimsical gardens I love. And next
time I know better. Im packing in my books.
Ingredients
Chicken 150 grams
Coconut Milk 1/2 can
Pounded Shallots 1/2 cup
Slices Galangal (Khaa) 4 pieces
Lemon Grass (Ta Krai) 1-2 pcs
Dry Red Chillies 3-5 pieces
Straw Mushrooms 1 cup
Lemon/ Lime Juice 1-2 tablespoons
Fish Sauce 2-4 tablespoons
Kaffir Lime Leaves (Bai Magrood) 2 leaves
Coriander (Pak Chee) 1 sprig
Sugar 1 tablespoons
Chicken or Beef Stock 2-4 cups
Fresh Chillies 2-3 pieces
Preparation
Bring stock to boil and blend with coconut milk, crush
lemon grass, slices of galangal and mushroom and
cook for 2-3 minutes. Then add chicken or your choice
of meat and boil for another few minutes. Remove
from heat then season with fish sauce, lime juice and
chilli to the taste you like. Top with kaffir lime leafs,
coriander, sweet chilli paste oil, and dry red chillies.
Cook your own Tom Khaa Gai
(For Two)Coconut Milk soup with Chicken and straw Mushrooms
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