Four Seasons Resort Koh Samui

We recommend the Four Seasons to honeymoon couples who want tropical Asia without compromise on service, and to affluent families looking for a comfortable base to explore the gulf islands. The resort attracts an international clientele (many Europeans and Americans) aged 35 to 60, who favour the intimacy of the villas over the animation of large complexes. Solo travellers will find little interest here: the address is designed for cocooning as a couple or in a tribe.

The resort opened in 2009 on a steep slope, contemporary Thai architecture signed Bill Bensley: gently sloping roofs, dark wood, local stone. The villas are arranged in tiers to preserve the sea view from each terrace, linked by paved paths that wind under the palms. Minimalist interiors: teak flooring, custom rattan furniture, Jim Thompson fabrics, bathrooms open onto private gardens. The scale remains human, no monumental lobby, just an open reception pavilion overlooking the bay.

Two main restaurants: the Pla Pla by the beach for grilled seafood and southern Thai cuisine (try the crab curry), the KOH Thai Kitchen & Bar perched on the hill with panoramic views, Asian fusion menu. Breakfast is taken on the terrace facing the sea, continental buffet and à la carte (banana pancakes, steamed dim sum). 24-hour room service, full menu available until midnight. No starred table, but honest cooking that focuses on local produce and daily catch.

The resort is located in Angthong, north-west coast of Koh Samui, 35 minutes from the international airport and 25 minutes from Chaweng, the island's tourist centre. The neighbourhood is residential and quiet, few shops nearby (the resort organises shuttles to Fisherman's Village and Chaweng on request). Facing the hotel, the Ang Thong marine national park: 42 protected islands accessible by private boat, snorkelling, sea kayaking. Laem Yai beach, just to the south, remains wild and deserted even in February.