Michelin-star awarded, Nahm Restaurant, was a great choice for dining in Bangkok. Located on 27 Sathon Road in the COMO Metropolitan Hotel. Chef Pim Techamuanvivit has taken over from founder David Thompson and she has maintained the legacy of the restaurant, some say she has even surpassed it. She honed her skills in San Francisco and has come back to her homeland where she delivers some of Bangkok’s most unforgettable food.
Occupying the main floor of the hotel and overlooking the hotel’s pool, the decor is contemporary and handsome, done in neutral tones of black and beiges, with black marble and light wood floors and accents, grey leather chairs, black leather banquets, beautiful wooden tables, latticed wood screens and scattered large pillars made of rough stones to create the look of the ancient kingdoms temple walls.
At lunch they offer a few tasting menus. They were flexible on one of us having the smaller menu, a steal at 740 Thai Baht, or the equivalent of $25 USD. The other larger menu was 1,800 Thai Baht or around $59 USD.
There are some standout dishes within both menus, like the coconut and crab served on freshly made sesame rice crackers, the steamed grouper in a banana leaf, and the knockout – a coconut and curry crab dish, where I could have licked the bowl. The food is flavorful, fresh and spicy, and infused with a cornucopia of succulent, aromatic and concentrated flavours. Using ingredients like garlic, shrimp paste, lemongrass, and chilies, and showcasing foods from different areas of Thailand, the cuisine is sophisticated, robust and upscale, without being gimmicky.
Service is friendly and attentive.
Although there is a beautifully curated wine list to pair well with the food we went with aromatic mocktails that hit the spot.
Chef Pim is on the World’s 50 Best Restaurant list as well as a top contender on Asia’s 50 Best Restaurants. Her driving force ensures this Thai fine dining receives top honors and praise, thanks to her skill and bold flavours.
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