Absolutely astounding, with unending ocean views and white Meditteranean hues, Arcadia at Cape Laem Sor Estate is the perfect escape from the daily grind. Its contemporary, open-sided living room is great for social evenings, dotted with quirky pieces such as a life-sized, white wooden cow. Enjoy the breeze and amazing 180-degree ocean views from the outdoor dining table, giving new meaning to the term island living. Watch in fascination as the sky and the sea seemingly merge at the horizon.
Reached via an elevator, the villa’s focal point is an enticing 21-metre saltwater infinity pool surrounded by a lawned terrace. Lie back on the loungers and soak in some sun or get a relaxing massage. It’s also a great venue for weddings and other celebrations.
The white theme continues into the bedrooms, each of which maximises on splendid ocean views, even from the master bedroom’s bathtub.
Arcadia is a destination in itself, with five comfortable and stylish bedrooms, a fully equipped gym, delicious food served by the in-villa chef and plenty of spaces to retreat to for a quiet moment.
The modern kitchen (replete with a breakfast bar) is helmed by Chef Pueng, who is trained in various cuisines and serves decadent meals to guests staying at the villa. We sit down for a little tête-à-tête.
Elite Havens: Hello, could you tell us a little bit about yourself?
Che Pueng: Hi, I’m Chef Pueng and I am part of Elite Havens’ chef pool. Thus, I work at different villas, depending on the schedule. I rotate between Villa Arcadia, Baan Puri, Baan Suriya and others.
EH: Tell us about your journey. How did you become a chef?
CP: I went to culinary school, majoring in Hotel Management. I started my career as an assistant chef at five-star hotels like the Marriott. After a while, I went back to my hometown and worked as a chef there. When Elite Havens started their Samui operations, I was the first chef they hired.
EH: Why did you choose this as your career?
CP: My family loves to cook, so I grew up helping my mother in the kitchen. Later, when I went to culinary school, I discovered I had found my calling and thus I decided to work as a chef.