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 | Meliá Koh Samui is the most well-known High-End Luxury hotel brand under the management of Meliá Hotels & Resorts brand. Meliá Hotels International is Spain’s largest hotel company. Founded in 1956 in Mallorca (Spain), Meliá Hotels International operates more than 390 hotels. The first hotel in Thailand was officially launched very recently and Asset World Corporation (AWC), Thailand’s leading integrated lifestyle real estate group, have celebrated the grand opening of Meliá Koh Samui,a stunning beachfront resort that features exceptional accommodation, a spectacular lagoon pool, extensive meeting space, diverse dining concepts and a unique design concept inspired by Thailand’s rich maritime heritage. At the last weekend MR. Ernesto Osuna Lopez – General Manager (Middle) organized an exclusive trip for 2 nights and 3 days to experience the nautical-themed beachfront retreat in the luxurious seaside. Together with Chef Azizkandar Awang - Executive Chef (The second from right) originally from Kuala Lumpur with experience in the food industry of more than 15 years working for 5-star hotels in many countries, created a special 4 course Mediterranean style dinner for a “Media Exclusive Wine Dinner” hosted by “BERONIA”, one of the most renowned wineries from La Rioja -a traditional wine region from Spain, very popular both in international and domestic markets- that belongs to “Gonzalez Byass”, one of the top producers of premium quality wines and spirits in Spain for more than 184 years at “The Level Lounge”, Meliá Koh Samui, THALAND, and presented by MR. Xavier Vicente Tamames - Asia Pacific Export Sales Director of Gonzalez Byass (The second from Left). |
Welcome Drink with “BERONIA” Rueda Verdejo together with Mix Canapé. After that MR. Ernesto Osuna Lopez – General Manager, gave an opening speech and thanked the media for participating in the exclusive trip and dinner.
1st Course: Salmon: Grilled, smoked eggplant, chorizo oil, olive oil powder served with “BERONIA” Crianza
2nd Course:Beef or Pork: Parsnip, white bean, tomato, pink peppercorn, mizu served with “BERONIA” Tempranillo
3rd Course: Lamb: Burned peppers, shallot, Topinambour, cumin jus, crispy sunchoke served with “BERONIA” Reserva
4th Course: Dessert Manjari Chocolate: Banana, espresso mousse, peanut butter, hazelnut ice cream served with “BERONIA” Nectar PX Sherry
1st Course: Salmon: Grilled, smoked eggplant, chorizo oil, olive oil powder served with “BERONIA” Crianza
2nd Course:Beef or Pork: Parsnip, white bean, tomato, pink peppercorn, mizu served with “BERONIA” Tempranillo
3rd Course: Lamb: Burned peppers, shallot, Topinambour, cumin jus, crispy sunchoke served with “BERONIA” Reserva
4th Course: Dessert Manjari Chocolate: Banana, espresso mousse, peanut butter, hazelnut ice cream served with “BERONIA” Nectar PX Sherry
