Dish: Victoria Ratliff’s Order Exists At Four Seasons Resort Koh Samui

Yes, you can order the same exact dishes that Victoria Ratliff orders to her villa at Four Seasons Resort Koh Samui in Thailand.

Already addicted to HBO’s The White Lotus Season 3? Same. I’ve been in Thailand for six weeks now, and let me tell you—watching it while actually being here makes it even more fun. It’s also a lot easier to spot what’s real versus what’s, well, creatively blurred.

As a Southerner, I have to say Parker Posey’s take on Victoria Ratliff’s Southern accent is a choice. Having lived in Durham, North Carolina, I can confirm it’s… not exactly authentic. But the Duke vs. UNC Chapel Hill rival the Ratliff’s bring up? That part is spot on.

Let’s talk Episode 2 and, more importantly, the food—because I’m always paying attention to what’s going on in terms of food in a film or a show. Turns out, Victoria’s post-spa day meal that she orders to her villa at the White Lotus hotel in Thailand (ahem, Four Seasons Resort Koh Samui) isn’t just for show. You can actually order them in real life. That’s all thanks to the collaboration between The White Lotus mastermind Mike White, Max, and Four Seasons Thailand, keeping many things attainable from the show.

While Victoria butchers the dish names in her thick Southern drawl, here’s what she ordered that exists in real life at KOH Thai Kitchen & Bar:

Tom Kati Talay
Thai language 101: Tom means boiling, kati is coconut milk, and talay means “the sea.” At KOH, this translates into a gorgeous seafood soup with coconut broth, turmeric, and lime leaves—sweet, spicy, and sour in one vibrant bowl. Worth noting: Chef Sumalee Khunpet’s slow-cooked curries and soups are out of this world.

Gaeng Poo Bai Cha Plu
One of my personal favorites. This rich, creamy, spicy crab curry is a Southern Thai specialty. The name literally translates to crab curry with betel leaves, and it’s usually a stunning golden yellow, served with delicate rice noodles. A must-order.

Pad Thai Goong Mae Nam
Not your standard takeout pad thai. Goong Mae Nam means “river prawn,” so this is the real deal—plump, sweet Thai river prawns tossed into pad thai done right.

Victoria also digs into a dragonfruit—the bright pink, exotic fruit with juicy white flesh and tiny black seeds. At Four Seasons Resort Koh Samui, breakfast is a lifestyle, meaning you’ll find plenty of dragonfruit alongside other fresh island fruits, plus a spread of sweet and savory options. And don’t skip the cold brew—it’s made with Chiang Mai coffee beans and delicious enough to keep you lingering at the table a little longer.

There’s also a poolside experience while you’re at it:

The White Lotus Bar at CocoRum
The resort has transformed its beachside bar into The White Lotus Bar at CocoRum—complete with private cabanas, poolside bites, and cocktails inspired by Season 3. Expect vibrant Thai flavors, like pomelo and shrimp on rice crackers (Yam Som-O), plus wagyu beef tostadas and grilled tiger prawn tacos.

Drink-wise, Four Seasons Bangkok’s beverage team—including award-winning mixologists Philip Bischoff and Chunyanuch “Ning” Yodsuwan from BKK Social Club—crafted a special cocktail for each season of The White Lotus (which area available at all Four Seasons Thailand properties through May 16, 2025.