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Main  >> Restaurants  >> nahm a Thai name spelled in English
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nahm a Thai name spelled in English
Address:The Metropolitan, 27 South Sathorn Road Tungmahamek, Sathorn, Bangkok 10120, Thailand Telephone:+66 (0)2 625 3333
Text/photo: Vasin Srivarathanabul
 
nahm Bangkok just opened in September 2010 at The Metropolitan Bangkok. It has an imported Australian chef David Thompson that has a Michelin star. He got the Michelin star from the Thai restaurant with the same name in London.
….That can be pretty confusing, let me try it again.

Photo by Metropolitan

The Australian chef opened a Thai restaurant in London. He gets a Michelin star there. Now he opens a new restaurant in Bangkok with the same name as the one in London. This is a good indication of globalization and something interesting about the origin of this new restaurant.  

After the first day it soft launched we went there for dinner. The decoration was not all completed. But the restaurant was more than half full. Nahm replaced one of Bangkok’s well known Mediterranean restaurants “Cyan”. It has a contemporary interior with more decoration than the zen interior of Cyan. The most obvious feature is the abstract upside down chedi inspired pillar. 
On the menu a variety of northern Thai to southern cuisine and anything in between. There is a set meal that can be chosen from all the sections in the alacarte menu. From the menu each person gets to choose many items from the menu starting with appetizers in the form of canapés, soups, Thai salad or stir fried item, main which is curry or namprik(a hot spicy dip serve with vegetables) and dessert.

Items served in sequence;

Ma hor an old Thai dish, not a very common these days. It is serve as amuse-bush.


Meang som O; Pomelo salad with grilled prawn on betel leaf.


Kabmu namprik num; pork rinds with northern spicy chilli relish and quail eggs and Meekrob; sweet sour deep fried noodles with pawn


Kora hoi magpu; a southern style grilled mussel


Tom yam kai and clams; spicy chicken, straw mushroom and clams


Keang jud Ped yang mapraow oon; roast duck soup with young coconut


Yam kaiyang; a roast chicken salad. 


Plala songklung, fermented fish dip. 


Keang taipla; a southern curry made of fish kidney, crispy dried prawns and fish, chicken liver.


Stir fried pak warn


Sala loi keaw and kanom tom kao


Kaonaew dum lumyai and maprao oon puek rangnok


The canapés were interesting; it provides a good introduction to a variety of Thai Cuisine from north to south. I was impressed with keang taipla a southern signature dish.  At first it appeared mild but very tasty.  After the first spoon, it starts to get hot and hotter. It is one of the hottest dishes I’ve had in many years. And it’s a contradiction that an Australian is cooking this. When I’m so used to see farang having a red face when only a small amount of chili is serve.  Another favorite is the Stir fried pak warn. A simple dish pak warn stir fried on a hot wok with some seasoning. Pak warn is a local vegetable that has not gone main stream, it’s not easy to find in modern markets but could be found in many regions of Thailand and neighboring country. It has a really nice smokey flavor from the hot wok.  There was one disappointment the Plala songklung, it doesn’t have enough plala. Plala is a fermented fish that is supposed to have a very pungent scent. All other of David's dishes have intense flavors and was enjoyable.  It was an eye opener to try a Thai meal by an Australian Michelin star Thai chef.  It has a familiar Thai tasted but some dishes were different from the usual with Thai context. The dishes served showed character. 
 
Set menu per person 1,500++
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Updated :15 October 2010
Last Edit :20 October 2010
Page View : 61321
 
 
 
 
 
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