Full Moon Chargill - Kohsamui
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Directions to Full Moon Chargill
The magic begins the second you enter the gates of the Anantara resort, with its ornate, Thai-style, gabled archway - complete with massive, flame-lit incense burner. Cross a lily-pond via a long wooden bridge and take a leisurely stroll up to the magnificent lobby. At the end of a 200-metre-long rectangular flame-torch lined pond, you'll find Full Moon Chargrill. And another watery vista is revealed across the spacious terrace restaurant. This time it's the lake-sized free-form swimming-pool.
Full Moon Chargrill's high-roofed terrace really is expansive, but with seating for just 32 diners, the tables are spread well apart, ensuring total privacy - and romantic seclusion. Two upper sections can each accommodate a further 12, but that's it.
The word 'service' takes on a whole new meaning at Full Moon Chargrill. At just about every stage of the dining experience there's a positive interaction with the staff. And that starts as you're presented with the menus. If they see you struggling to read, they'll be there in a flash with a fully-stocked box of reading glasses, of every strength!
And if you choose one of the numerous char-grilled meat main course dishes, they'll offer you a choice of steak-knives (having said that, the meat's so tender here that you only really need a butter knife!). Even the salt is presented on a trolley by a 'salt sommelier' who kindly explains the properties and source of each of the varieties. Now that is service.
As its name suggests, much of the cuisine here is cooked on the char-grill (there are also tandoori oven dishes and a vegetarian set menu), and fabulous it is too.
As to be expected of a restaurant of this calibre, the chef is a good as they come, and he has an impressive background of working in some of the world's finest hotels, such as the Mandarin Oriental Hotel Elbow Beach Bermuda, the Oriental Hotel Bangkok, and the Anantara Sikao Beach Resort & Spa, where he spent the last four years as executive chef before arriving here in August 2013.
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