Michelin-starred chef creates authentic Thai cuisine
in new Bangkok restaurant

 

 

On 2nd September 2010, Bangkok’s rich culinary tradition will be set alight by the opening of nahm in a newly-designed, contemporary space at the Metropolitan Bangkok on South Sathorn Road. This is the first venture in the country that first inspired David Thompson. The Australian-born, award-winning chef, author and TV personality is internationally renowned for his renditions of traditional Thai cuisine. His talents secured him the first ever Michelin star for Thai cooking in Europe; it is an accolade, awarded annually, which David retains to this day at nahm London.

 

But with Bangkok, the stakes are raised. Thompson says: ‘My aim is to cater to locals. I'll use some old favourites from London, such as ma hor. But many—in fact, most—of the dishes here are new. For me as a cook this latest project couldn’t be more exciting. Bangkok allows me to cook for Thais in Thailand. I will prepare and cook intensely flavoured dishes attuned to ingredients that simply cannot be found outside of the country. The whole place will be more relaxed than my London restaurant—much as the Thais are themselves.’

 

When nahm Bangkok opens, some diners will recognise signature dishes from London. ‘Ma hor’ is among them—a classic Thai canapé. However, many new dishes will make their appearance such as:

 

• ‘pat plaa meuk gap tua warn’ - stir fried baby squid with sugar snap peas

    Baby squid cleaned and scored, stir-fried with sugar snap peas, garlic. It is somewhat dark 

   in colour because of ink from the squid.
 

• ‘yam dtakrai’ - lemongrass salad with pork and grilled prawns, toasted coconut and squid

   This salad comes from Singhburi in the northern part of the Central plains. It is an aromatic 

   salad—salty, sharp, somewhat spicy.
 

• ‘geng gati bpuu tarlae’ - coconut and turmeric curry of mud crab with southern limes

This curry from the southern provinces has a paste made from dried red chilli, red turmeric, shrimp paste and red shallots. It is rich, salty, slightly sweet and sour.

 

From its 2nd September debut, nahm Bangkok will be open seven days a week, initially for dinner only. Guests can enjoy a set menu for an introductory price of Baht 1,500++ per person. Also a comprehensive à la carte menu is available.

 

For reservations, call +662 625 3388 or email res.bkk@nahm.como.bz. For press enquires, including request for interviews with David Thompson, call +66 2 625 3333 or email info.bkk@metropolitan.como.bz