iconActivityiconArrowBackiconArrowBottomiconBasketiconBasket2iconBasketGastroPlan de travail 1iconBubbleSingleiconBubbleSpeechiconCalendarcalendar iconCalendarCheckiconCheficonConciergeiconDelete iconDestinationexpandiconFacebookiconFavoritesiconFlowersiconGifticonGooglePlusiconHelp iconHistoryiconHomeiconHoteliconHouseRCiconHouseRC2iconInstagramiconInvitationiconLabeliconLinkediniconListiconLockiconLogouticonLysRCiconLysRCLefticonLysRCRighticonMailiconMedalPlusiconMembersiconMobileiconMoodboardiconNewsletter iconNotesiconPhoneiconPieiconPinteresticonPresentationiconPressReleaseiconPrinticonQuotesiconRefreshiconResaiconRestauranticonRoute1234iconScreeniconSearchiconSettingiconShareiconTagiconToqueiconToqueDrawingiconTrashCaniconTwittericonUsericonViewListiconViewMapiconVillaiconWaiterDrawingiconWineDrawingiconXperienceicon-flag_ch icon-flag_fr icon-flag_it gift icon-gift_calendar checkmark equalizer2 Plan de travail 2Plan de travail 1icon-gift_enveloppeback-in-timeyjhjghicon-gift_help credit-card icon-gift_phone icon-gift_shop icon-gift_sphere truck user icon-gift_zoom

By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
See more

Discover all our Chefs
Relais & Châteaux Chef

Somchai Phalawan

Chef - Relais & Châteaux

Somchai Phalawan
Twin Waters Restaurant & Bar
Member Relais & Châteaux from 2012
48/2 Moo 3, Baan Pordang
82120 Thai Muang


Wanakarn Beach Resort & Spa

14 villas (1 room): 17875-98000 THB t. 7% s. 10% 1 villa (2 rooms):


Twin Waters Restaurant & Bar

Carte 400-5000 THB t. 7% s.i.

For your information: 1 THB = 0.03 USD

Check restaurant details

Terminology : t. = tax - s.n.i = services not included - s.i = services included

Story of a Chef

How did you become a Chef?

My father was a chef and he inspired in me a passion for food.
I love a challenge and I found that luxury cuisine presented me with one every day where I can use my creativity and continue to learn.

How would you define your cuisine?

I am always experimenting with new ideas, but the taste must always have a balance. Everything I make starts with an authentic recipe, and then I add something new.

What are your favourite products and criteria for choosing?

I prefer using local ingredients because they are fresh, authentic and I know the quality well. I take local Thai produce and turn it into a luxury product.

What is your signature?

I am in love with Asian herbs. They provide me with endless possibilities of how I can transform dishes but always keep that real Thai flavor.

Do you have a Chef’s tip for Sunday cooking?

Learn about each ingredient at your local market and how to prepare it properly – it will make such a difference to your cooking.

Relais & Châteaux
Discover why booking with Relais & Châteaux is a world of privileges