Dining · Koh Samui
Kapi Sator
A Koh Samui restaurant named after shrimp paste and stink beans, cooking bold southern Thai food from local markets.
Shrimp paste and stink beans
Kapi Sator is named after two ingredients at the heart of its cooking: kapi, fermented shrimp paste, and sator, the pungent stink bean. It is a casual restaurant on Soi Had Chaweng 5, in the Bo Phut district of Koh Samui, with tables inside and out.
The kitchen cooks southern and classic Thai food from ingredients bought in Bo Phut’s local markets and brought in from the southern provinces. Michelin calls the result straightforward but flavourful; the style is bold, sour and pungent.
What to order
Michelin points to two dishes. Stir-fried squid in a sweet sauce shows the local style of cooking, while fried shrimp with sator and shrimp paste is the more typically southern plate. A southern sour curry with grouper and a crab curry with betel leaves are also on the menu, and in 2024 the guide recommended deep-fried whole pomfret topped with a spicy southern curry, when available, and a daily fish menu set by the catch.
Larger groups should book, as tables fill quickly. Kapi Sator was named a Michelin Bib Gourmand in 2024 and again in 2025.
Sources: Michelin Guide; Pearl
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