Jointly founded by Bound and Beyond, a Thailand-based hospitality investment firm, and Cloud Collective, a family-owned specialist in low-impact outdoor hospitality, KAIA is launching with ambitious global expansion plans. Its first resort is scheduled to open on Koh Phangan in late 2025.
© KAIA
Set on the island’s northeastern coast and bordered by protected national forest, the resort is a 30-minute speedboat ride from Koh Samui. It will feature 31 private tented suites, each approximately 888 square feet, with uninterrupted sea views. Every suite includes a spacious outdoor deck with a bathtub, a four-poster bed draped to overlook the Gulf of Thailand, a teak-paneled shower and private bath, plus an in-suite pantry stocked with chef-crafted, nutritious offerings. The property will also include four larger tented villas of about 2,669 square feet, each with a private pool.
The clubhouse anchors the resort and offers signature dining, a tranquil outdoor infinity pool surrounded by jungle and ocean vistas, and an elegant beach club space for relaxation and socializing.
© KAIA
KAIA aims to redefine luxury by blending immersive outdoor hospitality with respect for nature and local culture. Resorts are designed to foster meaningful connections between guests, the land and surrounding communities while maintaining robust sustainability standards.
“As demand for transformative travel experiences grows, KAIA represents a bold step forward in luxury hospitality—harmonizing refined elegance with environmental and social responsibility,” said Kamonwan Wipulakorn, managing director of Bound and Beyond Public Company Limited and co‑founder of KAIA. “True luxury honors the spirit of a place and the people who shape it. Through KAIA, we are creating resorts where guests can engage with local heritage while embracing a lighter, more conscious way to travel.”
Influenced by traditional Thai craftsmanship, KAIA’s architecture uses natural materials, passive cooling techniques and open-air living to strengthen the connection between guests and their surroundings. All KAIA resorts will be single-use plastic-free, will filter groundwater for drinking, and will use biodegradable packaging to minimize environmental impact.
© KAIA
The culinary program at KAIA emphasizes seasonality and provenance. Menus evolve daily and seasonally, with cooking centered around fire—charred, slow-roasted or smoked—to bring depth and warmth to every dish. While meat and seafood are included, they are used thoughtfully to complement plant-forward plates featuring fruits, vegetables and grains.
KAIA Koh Phangan will host its own organic farm and beehive honey production, and will partner with local fishers and farmers who practice ethical, low-impact methods. Guests can enjoy a peaceful outdoor infinity pool set among lush jungle with panoramic ocean views, along with a stylish beach club for daytime and evening leisure.
Reservations are not available online yet; KAIA’s official website will post booking information when it becomes available.