I have been meaning to write since such a long time, struggling to keep the rivulets of memory contained within me, yet they continue to escape like the white flowy sand grains that warmed the soles of my feet, my crooked fingers and my ecstatic heart. Koh Samui, endearingly called Samui, has tranquility breathed into it. A thatched roofed, open-air airport gives away the secret of this town. The moment you land, you’re led into the arms of peace and passion.

Laid back in the morning, jittery streets in the evening, muted buzz in the shopping areas, dubious characters, thumping life at the seashore, eclectic gastronomic choices, toothless cab drivers and nifty masseuse are just some of the choices available to you.

My comrade and I ventured onto a yoga break, which took a couple of months of planning, a number of days of disbelief that it was finally happening and almost 12 hours of journey time before we were ushered into the open plan reception desk of ‘Vikasa Resort.’ The Yoga based retreat offered up to four different yoga classes in a day, clean, refreshing and processed-free meals, and reasonably sized rooms offering views of the turquoise ocean water lapping against chocolate dusted boulders.

Our four day break consisted of morning meditation, breathing exercises, asanas followed by deep relaxation in one of their three  hill-topped yoga shalas followed by a hearty meal which was prepared intelligently by resident chefs. Built on a hill, the retreat itself captured the true essence of the place, however, those is search of more vibrancy could always hike a cab and head down to Chewang Beach, the main artery of the town, generally thronged by tourists and travellers like us.

Although the Indonesian haze had enveloped the town, so a seductive sunset by the beach was sorely missed, yet the weather remained cool with sprinkles of humidity during the day, enabling us to walk around comfortably in light cotton clothing. Ranging from fresh, chilled coconut water to avocado wrapped sushi, the town boasts of remarkably simple yet entirely delectable food. Our meals consisted of Pad Thais with juicy langoustines, soft crab shell salad, grilled crabs with house made chilli dipping sauce, yellow fin grilled tuna, glass noodle salad, loads of potassium laden coconut water, a couple of caffeine kicks and creamy gelatos. And none of them failed our high standards.

As calm as the azure mornings were, the town rocked with enthusiasts in the night. Bars alongside the beach boomed with excitement, lit up with fireworks and skinny men performing fire antics, smoky shishas, clinking cocktail glasses, and locals selling handmade garlands and caps.

Addictively calm, Samui can be turned around to suit your palate - from unadulterated grounded peace to fancy shmancy high tier resorts it offers excitement, thrill, azureness and fantastically delicious Thai food for all ages and pocket sizes. Be sure to take a twin flame with you and let nature do the rest!

Words of Advice:

Accomodation: Thoroughly check and verify your place of stay. After all, that makes or breaks the vacay.

Weather: Rather predictable throughout the year, with shots of high humidity days, cotton clothes are best suited. Torrential downpours at night can get rather scary.

Food: Is the culprit to gained inches, but hearty and delicious nevertheless.

Massages: Reasonably priced, yet beware of shoddy places

Shopping: Street shopping selling local products, apparels, cosmetics and food items

Cab drivers: Full of inherent disgust and anger, yet familiar with places around

Two essentials: Camera and Mosquito repellant.

Shrimpy Rice Noodles

The amount of rice noodles that I ingested on the trip can only be verified by the twin-flame, however in the mean time I am sharing with you a dish that is a combination of succulent shrimps, rice noodles, crunchy peanut butter, and green flat snow peas rapidly cooked in a hot, smoking wok, prepared in a jiffy, has an explosion of flavours in the mouth similar to one of those firecrackers on the Samui beach side and can instantly satisfy a sweet yet spicy Thai craving.

Ingredients (Serves two)

Spicy Sauce

1 ½ tbsp. Peanut Butter (I used crunchy)

1 ½ tbsp. Rice vinegar

1 tbsp. Fish sauce

1 tsp. Sesame oil

¼ tsp. Red Curry paste (Store bought)

¼ tsp. Red Chilli flakes (Optional)

Stir fry

1 tbsp. Canola Oil

60 gm. Shrimps (Cleaned and deveined)

50 gm. Rice noodles (Cook according to packet instructions)

5-6 Snow peas

½ tsp. Garlic (crushed)

Note: Chicken or beef strips can be used instead of shrimps (although cooking time will vary), vegetarians can add tofu and/or egg. Slivered carrots, bean sprouts, spring onion can also be added.

Method

Combine all the ingredients of the spicy sauce in a small bowl, mix well and set aside.

Put your wok or any wide mouthed pan on high heat with canola oil. Give the oil a stir before adding your shrimps. Bicep strength is tested at this moment when you should vigorously stir them around for about two minutes or until pink but not limp.

Add your cooked rice noodles, snow peas and garlic to the wok and give them a strong thorough stir.

Now add the prepared spicy sauce and stir well until all the noodles are well coated.

Immediately take off heat and serve.