Centara Reserve Samui introduces Khao Chae at Sa-Nga, a refined seasonal addition created for the peak of the Thai hot season.
Traditionally served during the hottest months, Khao Chae traces its origins to the royal kitchens of Thailand, where it was developed as a dish designed not only to nourish, but to cool the body. Its defining characteristic lies in contrast: chilled, delicately scented rice served alongside carefully balanced accompaniments that move between sweet, savoury, and aromatic.
At Sa-Nga, this time-honoured preparation is presented as a light appetiser for two, available as an add-on to the dining experience.
The dish begins with organic jasmine rice from Sisaket, selected for its fragrance and structure, then gently infused with jasmine candle and blossoms. It is served chilled in Sai Yok spring water, subtly scented with jasmine flowers – a technique rooted in traditional preparation, where aroma is as important as temperature.
Each accompaniment is designed with precision:
● Shrimp paste and roasted catfish pralines, providing depth and umami
● Candied turnip and crispy shallot, introducing sweetness and texture
● House-made sweet pork floss, adding richness
● Stuffed local mild pepper with pork and Thai herbs, bringing gentle heat and aromatic lift
Rather than functioning as a single composed plate, Khao Chae is experienced progressively, with each element encountered separately, allowing the palate to reset and recalibrate between bites.
Available from Tuesday 31st March until Sunday 31st May, this seasonal offering is priced at THB 290++, created as a shared introduction to the meal.
This limited-time addition reflects Sa-Nga’s broader approach: presenting Thai culinary heritage with precision and clarity, while maintaining the integrity of traditional techniques and ingredients.
