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David Thompson's Nahm serves up the Australian chef's superb takes on regional Thai cuisine, using top-notch ingredients sourced from around the country.
The Metropolitan Bangkok, 27 South Sathorn Road, Sathorn, Bangkok, Thailand

The Overview

For many, chef David Thompson needs little introduction: not only did the Sydney native earn Nahm, in London, the first ever Michelin star for a Thai restaurant back in 2001, but he’s also the author of several defining compendiums of Thai cuisine, including the excellent Thai Street Food. 
Nestled in the Metropolitan Bangkok, Nahm’s Koichiro Ikebuchi–designed dining room seats 112, but seems far more intimate. Polished wood tables, understated tableware, comfortable cream-hued chairs and stepped Ayutthaya-inspired pillars make for a relaxed, contemporary space. 

Don’t be fooled by the laid-back vibe; the food is serious business, with painstakingly researched recipes gleaned from Thai memorial books as well Thompson’s own travels. Equal attention is paid to ingredients, sourced from around the country for maximum flavor (thus young coconuts are flown in from Chumphon). The central conceit here is balance, the holy grail of Thai cuisine, from the self-contained mouthfuls of each canapé—the ma hor, or minced pork, shrimp and chicken atop thin slices of pineapple, is sweet, nutty, sour and savory by turns—to the main dishes, where diners have a choice of salad, spicy nahm prik (fish sauce with chili), soup, curry and steamed, grilled or stir-fried items, served family-style and portioned according to the number of diners.

Telephone: +66 2 625 3388



Published on May 23, 2011

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