The spa industry is booming everywhere, and hardly a resort is built these days without ‘& Spa’ in the name. I guess it all started in Bali, but Thailand has the best.

Here, Quan Spa is hidden in tropical gardens near the main pool and beach. Set among huge natural rocks, it has sweeping views of the Lamai Bay. Five thatched-roof salas are perched on the edge of the sea and are used for outdoor Thai massage or meditation and relaxation.

Four, massage, double-treatment suites with private bathroom offer air-conditioned comfort. There are also private sauna baths and whirlpools, and a well equipped fitness center. The Spa offers a full range of traditional and western treatments including a variety of massage styles, herbal and seaweed wraps, facials, body scrubs, aromatherapy, manicure, pedicure, and a selection of luxurious, fresh water baths.

I’m not normally much of a spa creature (have a hard time being quite so hedonistic) but I opted for the special men’s facial. It was marvelously relaxing, and my travel companions said it actually did take years off. Hmm, this could get habit-forming. :-)

There are several spots for dining and drinking:
Banana Leaf Restaurant is where I enjoyed scrumptious and huge buffet breakfasts. It is also open for lunch and dinner; the cuisine is both Thai and Western.

In-room/villa dining (room service).

The Beach Sala, with a view of the Gulf of Siam, can be reserved for a romantic, private dinner. Offered are personal butler service, and a choice of either Thai or international 4-course, set menus. À la carte dining is also available.

Pool Bars. The resort has two pools each with a bar. The main pool bar is at the beach overlooking the Gulf, and there’s one at the Leelawadee lap pool in lush landscaping. (Is that where the term “to be a lush” came from?) Cocktails, drinks, salads, sandwiches, etc. are offered at both bars.

Main Pool

Villas overlooking the main pool

Leelawadee Lap pool

This is not a bar, but a Sidebar: One of these days, I will have to teach every bar in Thailand how to make a correct Mai Tai. The drink was invented by Vic Bergeron who created Trader Vic’s, and it does not come in a tall glass with fruit and a parasol, and is not pink!
I make my ‘My Thais’ with Myers’s Jamaican rum in a double old-fashioned glass, and 5 ice cubes (crushed ice will dilute the drink too fast). Put in the cubes, fill the glass half full with rum, pour in pineapple juice until it’s almost full, then top up with orange juice, and float a little dry Sherry on top.
Except for the Sherry (my idea), that’s the way Vic used to make them too.
Side, sidebar: At Trader Vic’s in Bangkok, the staff has never even heard of Vic. Isn’t that silly—they’d sell more drinks with a story or two! ;-)

Tapas Bar—an open, pavilion-style lounge with traditional tapas combined with Asian delights, Latin music, and terrific Sangria.

TawaNN Restaurant—the resort’s signature restaurant is my favorite.