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| Nahm, Thai Restaurant, Hotel Metropolitan yesteryear COMO |
Nahm, Metropolitan yesteryear COMO, Bangkok
The entrance to Nahm is unassuming giving nada away every bit to the delectability of the sense awaiting our sense of savor buds inside. The interior is fashionable yet simple, seeming to furnish to a greater extent than of a palette for the cuisine to hold out highlighted, rather than contest for design.
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| Nahm, Thai Restaurant, Metropolitan yesteryear COMO |
Shiny dark flooring tiles, nighttime woods latticed dividers too exposed brick pillars are brightened alongside vibrant orchid arrangements. Ceiling spotlights illuminate a warm glow on the ochre bricks, too encircle the floral posies brightening petals too casting pretty shadows on the polished cement wall backings.
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| Nahm, Thai Restaurant, Metropolitan yesteryear COMO |
An ambience of sophistication is felt alongside smartly dressed diners filling the tables. At the same fourth dimension however, the hospitable good-naturedness of the Thai service staff charges the room alongside affability too a cheerful ease.
It seems awards too stars follow Chef David Thompson wherever he lays his hands inwards a kitchen. Beginning inwards Sydney alongside Darley Street Thai crowned Best Thai Restaurant inwards Sydney 8 years running, too ensuing farther afield inwards London alongside his firstly Michelin star, the accolades entirely continued inwards Bangkok alongside Nahm, the deserving possessor of multiple appearances inwards the World’s Best Restaurants too Asia’s l Best Restaurants lists.
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| Chef David Thompson |
Chef David takes an academic approach to the kitchen, carefully researching majestic Thai cuisine too recipes passed downward through generations. He places emphasis on the strong, fresh tastes of authentic Thai cuisine, reinterpreting traditional recipes too yielding unanticipated flavour too finish. With a robust piece of job of powerfully flavoured ingredients such every bit garlic, shrimp paste, chillies, too lemongrass, residue is extremely important. Chef David manages to gracefully merge these rigid savours inwards ane place, finishing alongside an elegant sophistication that powerfulness otherwise seem impossible at the mitt of another.
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| Dessert |
We were lucky plenty to marking a tabular array at Nahm during a recent trip to Bangkok. Photos were non encouraged patch dining, thus I was unable to capture an picture of every dish. Hopefully the few photos that I did mange to snap withal produce judge to the beautiful plates served.
An Amuse Bouche provided an immediate sense of savor of Thailand. Yellow triangles of ripe pineapple were topped alongside balls of minced chicken, pork too Thai dried shrimp, crushed alongside palm saccharide too tamarind, too rolled inwards peanuts. The juicy sourness of the fruit blended wonderfully alongside the savoury summit, giving a hint of what was to follow: intense flavours of sweet, salty, sour too bitter evident inwards every dish, but balanced to refined perfection.
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| Amuse Bouche |
Appetizers
Prawn too Coconut Wafers (350) resembled an opened upwards taco. Slim flaxen shells held finely chopped pieces of coriander, edible bean sprouts, prawn, peanuts, tofu, ginger too Chinese radish pickle. Sweet, salty, sour too spicy were in ane trial again all present, but this fourth dimension the scale tipped slightly towards sweet.
Served atop a cutting banana leaf, Blue Swimmer Crab (330) strips rode a puffed rice cracker. Crumbles of peanuts too pickled garlic lifted an already bright, fresh too extremely more-ish combination. H5N1 sudden greenish chili left the edges of our tongues tingling long later on swallowing: a tiny greenish surprise packing a whole lot of oomph.
Soups too Mains
Thai mains too soups are supposed to hold out consumed a trivial from each plate all inwards ane session. Our waiter suggested that nosotros recollect of all of the dishes, including the soup too rice, every bit ane principal course of pedagogy too relish forks from across all plates, bouncing dorsum too forth betwixt them. With around recipes beingness mild, others rather hot, too each furnishing its ain distinct flavour profile, when all combined they artfully residue each other out.
Clear Soup of Roast Duck (280) was packed alongside fresh Thai basil, shitake mushrooms, immature kokosnoot flesh too strips of roast duck. It was good balanced too mild inwards character. Sips betwixt tastings of other items provided a welcome time out from around of the other spirited recipes on the table.
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| Clear Soup of Roast Duck |
Steamed Coral Trout (750) was flavoured alongside banking concern rak yellowish beans too pickled garlic, ginger, loads of fresh coriander too jump onions - at least, that’s what I could encounter to start with. But… at that topographic point was a wallop of flavour, unexpected alongside a steamed fish dish, that I couldn’t quite identify. Upon a trivial pressing of our host, it was revealed every bit pork belly! Used inwards the gravy it added both intensity too thickness to the sauce: what a peachy mate to the white flaky Andaman Sea catch.
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| Steamed Coral Trout |
Minced guinea foul was shaded yesteryear a lean-to construction of fresh veggies inwards the Chiang Mai Larp of Republic of Guinea Foul (550). We learned that the heap of fresh garden veg: dill, cherry tomatoes, cucumber, French beans, a grouping of sour leaves of unlike shades (ranging from bitter to astringent to tannic inwards taste), cabbage too Vietnamese mint, are meant to hold out broken off too mixed together alongside the poultry, similar to a salad. When the estrus of the seasonings inwards the poultry locomote likewise much, it’s recommended to chew on around cabbage to tone downward the boot somewhat. The minced foul was coated alongside chili, shallots, lemongrass, kaffir lime leaf, garlic too ruby cumin, too its piquancy reached all the agency downward to the dorsum of our throats. Small nuggets of peel crisped to the likeness of pork crackling – brittle too salty – imparted gems of obese melt-in-the-mouth deliciousness inwards betwixt forkfuls.
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| Chiang Mai Larp of Republic of Guinea Foul |
What initially appeared to hold out a petite portion, turned out to hold out thus rich too luscious that nosotros were non able to complete off the entire bowl: Green Curry of Beef (650). Pea eggplants, basil, kaffir lime, greenish chili too kokosnoot milk made a delectable marinade for tender pieces of beef. H5N1 large piece of greenish chili crossed the top, heeding us to proceed alongside caution rather than diving straightaway in.
Hot too Sour Soup (370), patch only named was far from basic. One of 2 versions of Tom Yum soup made at Nahm, this representative is multi-layered bestowing a complexity too unique manner that provoked much conversation. Coriander too toasted garlic floated on the surface of the broth, too greenish chillies drifted underneath. Prawns, chicken too wild mushroom gave the soup its heartiness. It was deceptively smooth at the beginning, furnishing a herby smokiness inwards the middle, but the destination departed a sudden agitation that fired across the whole underside of my tongue. It was unexpected too likewise slowly earlier I realized its power. As saliva welled behind my teeth, releasing around of the spice, I was all likewise chop-chop encouraged to spoon inwards again, nabbing numerous scoops earlier the estrus attacked in ane trial more. It was indeed how married adult man had described it over too over in ane trial again inwards the infinite betwixt his firstly scoop too mine, “a roller coaster ride for the sense of savor buds.”
Dessert
A Sweet Thai Wafer held Poached Persimmons too Golden Duck Egg Noodles inwards its clutches (320). An uncooked meringue stuck the amber shreds to their envelope too the whole affair was sprinkled alongside raisins. The creaminess from the whipped egg white, the crispness of the shell too the stringy filling intertwined into a tangle of textures, fragile too rattling pleasurable.
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| Sweet Thai Wafer held Poached Persimmons too Golden Duck Egg Noodles |
Only available for ane calendar month a year, nosotros constitute ourselves inwards luck alongside the concluding dessert, a seasonal dish alongside Marian Plum (320) every bit the principal ingredient. The striking orangish peeled fruit sat inwards a bowl of shaved H2O ice that had been flavoured alongside a sugariness liquid. Shredded greenish mango too ginger, too fried shallots, strewn across the top balanced out the fruity sweetness, near similar common salt does to caramel. I discerned floral notes inwards the aftertaste too upon farther enquiry discovered jasmine bloom had been used inwards the syrup. Overall it was refreshing, patch at the same fourth dimension satisfied that wishing for sweetness nosotros oft crave to consummate a meal.
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| Marian Plum |
Tables at Nahm are highly desired bookings, thus a 3 calendar week advance reservation is recommended. Set luncheon menus are available at 1500 Thai Baht per someone too are a peachy agency to sample the diverseness of what Chef David has to offer. Two appetizers, 4 principal courses (including a soup too rice) too dessert brand a feast, thus select an appetite.
Reasons to visit: exquisite Thai cuisine; tranquil refined yet casual ambience; Blue Swimmer Crab; Prawn too Coconut Wafers; Green Curry of Beef; Hot too Sour Soup.
Nahm
Metropolitan yesteryear COMO
27 South Sathorn Road
Tungmahamek Sathorn
Bangkok 10120
Thailand
+66 2 625 3333
Open daily
Lunch: Mon to Fri Noon – 2pm
Dinner: Daily 7pm – 11pm
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