A combination of dishes that balances all the compulsory flavours and textures in Thai cuisine
After a renovation and a change of leader, Nahm at COMO Metropolitan Bangkok Hotel has retained its Michelin star. The restaurant used to be headed by Chef David Thompson who initially opened the first branch at Como’s Halkin Hotel in London over 18 years ago. As Chef Pim Techamuanvivit took over, she brought with her a new team, a revamped menu and even the personalised details like handmade tableware.
Chef Pim is well-known for her Foodie Handbook and Michelin starred Kin Khao Thai Eatery in San Francisco. Debuting in the industry from food blogging, now she helms Nahm with her own cooking style while maintaining its original Thai identity with locally sourced fine ingredients.
Although set in an upscale context, the concept of Nahm is for guests to feel as if they were dining at a friend’s home. The a la carte menu has been replaced by a family style set menu for sharing, Heritage (B3,200++ per person) which can be customised in terms of portion according to the number of guests. Lunch is served in a slightly smaller set than dinner.
To summon appetite, the dinner begins with refreshing bites of pu sorn klin or blue swimmer crab mixed with coriander and pickled garlic on top of rice crackers with peanuts; followed by miang nopakao of lobster and chicken garnished with green mango, salak and herbs served on a betel leaf.
Then, a parade of contrasting dishes arrives for sampling: yam pak yang tawai and ngob talay. These rare food items complement each other with a blend of sweetness, creaminess and spiciness. The highlight is no doubt the tom gati gai. The thick and smooth savoury coconut broth is clashed with tenderness of the chicken and acidity from the green mango. It also has a prolonged aftertaste and deep aroma of spices. Another favourite dish to pair with the restaurant’s signature rice is pad pak koot or the stir-friend young fiddle head ferns.
A recommended dessert is the five-rice platter consisting of rice based ingredients adeptly cooked in five different ways. Each component is difficult to find and make today such as kao mak.
COMO Metropolitan Bangkok Hotel, 27 Sathon Tai Rd
Open: Mon – Fri 12pm-2pm, 6:30pm-10:15pm
Tel: 02 625 3388