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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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