GETTING THERE

Many airlines service Bangkok from all major Indian cities. From there, flights to the south are inexpensive and easy to book. We flew to Koh Samui first, and from there to Phuket, where we connected by car and boat to Yao Noi, before circling back to Phuket.

Bangkok

We stayed at the iconic Mandarin Oriental Bangkok

(doubles from `58,650; mandarinoriental.com), which recently updated its classic rooms. Ours, in the Garden Wing, had floor-to-ceiling windows overlooking the Chao Phraya River. A ferry took us across the water to the hotel’s beloved restaurant, Sala Rim Naam. Don't miss a meal at Khua Kling Pak Sod (entrées from `417; khuaklingpaksod.com), a southern-food-oriented chain endorsed by the Michelin Guide.

Koh Samui

Our base was the Cape Fahn Hotel (villas from `55,533; slh.com), an eco-conscious all-villa resort— and member of Small Luxury Hotels of the World— located on a private island just off Koh Samui. Be sure to experience the fantastic fruit tasting. We loved the food at Khao Horm (entrées from `208; 34/35 Moo 4, Beach Rd. Bor Phud; 66-7795-3160), a home-style restaurant near Bangrak Market that serves regional specialities like moo pad kapi (pork with shrimp paste) and kaeng som, a spicy seafood soup.

Yao Noi

We were blown away by the spectacular views of the karst formations in the sea from Six Senses Yao Noi

(doubles from `49,667; sixsenses.com). The property’s Hilltop Reserve restaurant serves a stellar pomelo salad with prawns. Try the sea bass in lime sauce at

P’Chan (entrées from `278; 1/3 Moo 5, Tumbol; 66-91039-8435), a low-key spot next to Six Senses.

Phuket

Just beyond the madness of Patong Beach lies

Rosewood Phuket (doubles from `50,695; rosewood hotels.com), a year-old resort with a fantastic spa. Its fishing-village-style restaurant, Ta Khai, serves authentic food cooked by a husband-wife team.— A.L.G.