Ann's Blog

Published on December 14th, 2013 | by Ann Rickard

0

Fine Dining in Bangkok

It isn’t often you have the chance to dine at one of the Top 50 World’s Best Restaurants,  so when we found that nahm, operated by the master of Thai cuisine, Australian David Thompson, was the signature restaurant in our hotel in Bangkok, Metropolitan by COMO, we had to experience it.

Nahm

We’ve had David Thompson’s food before.  He’s a regular visitor to the Noosa International Food & Wine Festival.  He comes at the invitation of Noosa’s much-admired and appreciated entrepreneur Jim Berardo (owners of berardo’s restaurant & bar in Hastings Street.)

David Thompson’s reputation for Thai cuisine is renowned, he’s won many awards and written books and done television and all the exciting stuff celebrity chefs get to do.

Nahm

Our first pleasant surprise was how affordable nahm was. You’d expect such renowned restaurants to be formidably expensive, but a set menu which lets you try a number of dishes and tastes was just 1100 baht per person, about $30.

Nahm’s décor is all muted elegance: Thai teak floors, hand-crafted wooden screens in a weave like design, Thai silk banquettes and  imposing brick-stepped columns reminiscent of Ayutthaya temples.  A gold leaf wall is the backdrop for extravagant displays of purple orchids.  How could you not feel fabulous just entering this hallowed place?

nahm

Our lunch began with an amuse bouche, an exquisite bite of sweet, sticky pork with herbs and crushed peanuts on a tiny wedge of sweet pineapple. The explosion of flavours the minute it hit the mouth was so intense it had us (well, actually me) making obscene little noises of pleasure (you know the kind.)

nahm

Service at nahm is typically Thai: gentle, observant, knowledgeable and given with such grace it makes you want to be a better person.

DSC06440

Two starters –  prawn and coconut wafers as delicate as a spider’s web filled with picked ginger, and a blue swimmer crab salad with peanuts and pickled garlic – set the tone.

nahm

The servings were small but the flavours and technique gave insight into David Thompson’s experience and talent.  He uses recipes from centuries-old cookbooks and from private Thai households.  Big flavours come from meticulous attention to detail and beautiful local produce.

nahm

Three main course dishes came next:  deep fried grouper with fish sauce; stir fried pork with dried prawns, apple eggplant and chilli, and a curry of chang mai chicken.  All displayed perfection.

nahm

nahm

Desserts were intriguing.  Lots of flavoured ice with lychees and something deliciously creamy and squishy.

nahm

The staff did explain what the Thai desserts were but by this stage I was full of food and bonhomie so I can’t recall.

Nahm Restaurant Bangkok

Tags: , ,


About the Author

is a Noosa (Australia) local and author of six successful books, all humorous travel narratives. In 2005 Ann won the prestigious ASTW’s Australian Travel Writer of the Year and in 2007 she won the ASTW Travel Book of the Year. Ann takes a culinary tour to the South of France in June every year . Ann writes travel, dining and columns for the Sunshine Coast Daily and is the Life editor of the Noosa News. Ann also maintains a well read and popular blog site. Ann’s travels have seen her explore cuisines all over the world.



Leave a Reply

Your email address will not be published. Required fields are marked *

Back to Top ↑