Long Dtai Restaurant, Koh Samui: Menu, Prices, Hours, Access

Overview

Long Dtai restaurant serves Southern Thai dinner on the private tidal island that carries Cape Fahn Hotel, off Koh Samui’s northeast coast near Choeng Mon and Bo Phut. It is open for dinner from 6:00 PM to 11:00 PM (bar from 5:00 PM), closed Wednesdays, and you reach it by a short amphibious-vehicle crossing, so book ahead. Chef David Thompson, long associated with Thai cuisine abroad, opened it with Cape and Kantary Hotels; the name means “heading south,” after the coastal recipes it serves. The Michelin Guide lists it as a Selected restaurant (no star, not a Bib Gourmand), and its own site cites Michelin recognition for 2024 to 2026.

Key takeaways

• Southern Thai seafood restaurant on Cape Fahn Hotel’s private island, reached by a short amphibious-vehicle crossing.
• Chef David Thompson’s menu, line-caught fish only, built around marine sustainability.
• Michelin Guide Selected restaurant (no star); Michelin recognition cited for 2024 to 2026; 4.3/5 on Tripadvisor from 95 reviews as of April 2026.
• Dinner and bar open Thursday-Sunday and Monday-Tuesday, 6:00 PM-11:00 PM; closed Wednesdays.
• High price band (฿฿฿฿ on Tripadvisor, ฿฿฿ on Michelin); dishes ran roughly 320-850 THB (~9-24 USD) each in published menus, plus service charge and VAT. Menus and prices differ between sources, so confirm when booking.

Key Facts

Long Dtai takes reservations directly by phone or email, and its address is Cape Fahn Hotel’s own, since the restaurant sits inside the resort grounds.

Long Dtai is inside Cape Fahn Hotel’s private island, so a hotel or restaurant reservation both route through the same front-of-house team.

The Setting and Menu

Long Dtai’s dining room and terrace sit on a small tidal islet reached from Cape Fahn Hotel’s Hospitality Lounge on the Samui mainland, with panoramic views over the bay toward Choeng Mon. Chef David Thompson leads a Southern Thai menu built on line-caught fish only, a sustainability stance the restaurant states directly rather than as marketing gloss. Dishes drawn from its published card include grilled squid gorlae, a toasted coconut and shrimp-paste salad with local scallop and tart plum leaves, deep-fried local fish with turmeric and curry paste, stir-fried silken eggplant with king fish, and a spicy scallop stir-fry with wild ginger and holy basil: recipes that run genuinely spicy, by design, rather than adjusted for tourist palates.

That approach has earned recognition beyond a single review cycle: the Michelin Guide lists Long Dtai among its Samui Selected restaurants, and the restaurant cites CNN coverage for “spectacular views and spectacular dishes.” On Tripadvisor it holds 4.3 out of 5 from 95 reviews, with the most recent dated April 2026, current confirmation it is still trading. Reviews are split, though: some guests call the flavors excellent, others find the traditional spice levels too intense and note the kitchen will not tone dishes down, and a few flag inconsistent service against the high bill.

Long Dtai Menu and Prices

The menu is a Southern Thai card of grilled fish and prawns, curries, salads and skewers, with desserts such as coconut crumble pudding and baked durian custard (longdtai.com). The restaurant links a PDF menu from its site (the file dates from late 2023). Published prices differ between sources, and one version of the site menu shows dishes from about 320 THB (~9 USD) up to 800 THB (~23 USD) for crab curry, while an earlier release listed grilled squid gorlae at 480 THB (~14 USD), a scallop and shrimp-paste salad at 550 THB (~16 USD), deep-fried local fish with curry paste at 750 THB (~21 USD), stir-fried eggplant with king fish also at 750 THB (~21 USD), and a spicy scallop stir-fry at 850 THB (~24 USD), all shown ++ (subject to service charge and VAT). Treat these as a guide to the range (roughly 320-850 THB, ~9-24 USD, per dish) rather than today’s exact card, and confirm current pricing when booking. Budget more for a full dinner with drinks, and add service charge and VAT.

Tripadvisor tags the restaurant its highest price band ($$$$), consistent with a private-island fine-dining setting rather than a casual beachfront seafood shack.

Long Dtai Reviews: What Diners Say

Long Dtai holds 4.3 out of 5 on Tripadvisor from 95 reviews (latest dated April 2026). Praise centres on fresh seafood, balanced flavours and the bay views at sunset. Criticism is consistent too: the food is properly spicy and the kitchen will not tone it down, service can feel uneven for the price, and the crossing needs planning.

Getting There

Long Dtai sits inside Cape Fahn Hotel, about 10 minutes by car from Samui Airport to the hotel’s Hospitality Lounge on the mainland, followed by a further roughly 5-minute transfer across the tidal flat by amphibious vehicle and golf buggy to reach the restaurant itself, the same private-island access Cape Fahn Hotel uses for its guests. From Choeng Mon Beach, the nearest mainland beach, it is a short drive to the same crossing point; from Bophut and Fisherman’s Village it is roughly 15-20 minutes by car to the lounge. Diners who are not staying at the hotel should confirm the crossing schedule when booking, since the amphibious transfer depends on tide.

Nearby

Choeng Mon Beach is the closest mainland beach to Cape Fahn’s crossing point, a quiet cove with calm swimming. Bophut Beach and its Fisherman’s Village dining strip lie about 15-20 minutes away by car, and Plai Laem Beach sits between the two, near Wat Plai Laem’s lakeside temple complex. For other high-end tables on the island, see the site’s fine dining guide and its wider best restaurants roundup, or compare Long Dtai against the clifftop Mediterranean menu at The Cliff Bar & Grill on the southeast coast.

Pros and Cons

Long Dtai’s private-island setting and a Michelin Guide listing (Selected, 2024-2026) set it apart from most Samui restaurant marketing, and Chef David Thompson’s line-caught-only sourcing is a real sustainability commitment rather than a slogan. Against that: the amphibious-vehicle crossing means it is not a casual drop-in dinner, spice levels are not adjusted for guests who ask, published prices differ between sources and sit in the top band on Tripadvisor, it is closed on Wednesdays, and a share of reviews describe service as inconsistent for the price charged.

FAQ

What is Long Dtai restaurant?

Long Dtai is a Southern Thai fine-dining restaurant on Cape Fahn Hotel’s private island off Koh Samui’s northeast coast, led by Michelin-starred chef David Thompson. It serves line-caught seafood and traditional Southern Thai recipes from a bay-view terrace, and is listed by the Michelin Guide as a Selected restaurant.

Is Long Dtai still open in 2026?

Yes. Its own site cites Michelin recognition through 2026 and Tripadvisor shows a guest review dated April 2026, both current signs it is actively trading. The restaurant publishes live hours and a working reservation line on its own site, longdtai.com.

How do you get to Long Dtai restaurant?

Long Dtai is inside Cape Fahn Hotel, reached by driving about 10 minutes from Samui Airport to the hotel’s mainland Hospitality Lounge, then crossing roughly 5 more minutes to the private island by amphibious vehicle and golf buggy. Non-hotel guests should confirm the tide-dependent crossing schedule when booking.

Is Long Dtai expensive?

Yes. Tripadvisor tags it its highest price band, and published menus list individual dishes from about 320-480 THB (~9-14 USD) up to 850 THB (~24 USD) each, plus service charge and VAT. Sources differ, so confirm costs when reserving.

Do I need a reservation at Long Dtai?

Reservations are required, both because tables are limited on a private island and because the amphibious crossing runs on a schedule. Book by phone (+66 77 602 301-2) or email (reservations@longdtai.com), or through the reservation form on longdtai.com.

What are Long Dtai’s opening hours?

Long Dtai serves dinner from 6:00 PM to 11:00 PM and its bar from 5:00 PM to 11:00 PM, Monday, Tuesday and Thursday through Sunday. It is closed all day Wednesday.