Nahm @Metropolitan Bangkok

I was never a big fan of Thai food, yet I had been wating for someone who would lit a flame of passion toward Thai food inside me. And finally, after almost 30 years of waiting, an Australian Chef David Thomson, the owner of Nahm actually made my wish became true.

The very first starred Thai restaurant of the world, Nahm. The main branch is located in London. Yet somehow the second branch in Bangkok said to be even better. As it is supplied with fresh Thai local ingredients directly, not imported.

1700B++ per head is the price for dinner course. The unique rule applied to this dinner course  is that all party members have to order the same food and share it. Eating the dish with jasmine rice. As that’s the proper way Thais eat Thai food.

We were there with party of 4. The appitizers were in too wide range that we were amazed.

First appertizer landed on our dining table, tradditional Maahor. Minced pork meat and peanut ball on a piece of Pineapple. This is a rare treat even if in most of tradditional Thai restaurant.

Green curry flavored Wafer with Longlkan and Chicken meat. Flaky wafer stuffed with juicy longan and briased salted chicken. Another nice combination of fruit and savory.   

Tapioka dumpling filled with fish and peanut. Commonly the filling would be minced pork meat. This is new and delightful.

Southern style grilled Mussel. This is called Gorlea. Originally made by chicken meat. Spiced mussel was full-flavored and nicely grilled.

Spicy pork with crunchy rice in Betel leaves. Spicy pork salad wrapped in Betel leave, intensified with herb like mint and lemongrass. Most impressive appetizer among all, for me.

Tomyam with Prawn would be the most common choice for many Thai restaurants. At Nahm, the only ingredient applied on Tomyam is chicken. And this is rather heavy on herb and seasoning. As the chef meant every dish to be eaten with rice.

This is Grilled Duck and young coconut shoot soup. Surprisingly clear soup has body and full flavor. As waitor told, coconut juice is applied in there to make the taste more sophisicated. Another creative dish indeed.

Wagyu grilled Beef Curry. The beef is griled to the right doneness, very tender and juicy. The curry (which work as a sauce for the beef here) is a bit differ to tradditional red curry as the chef aviod using of Shirmp paste. He uses Thai Anchovy instead.

This is turmenic curry with crab meat. The spice is rathe mild which goes well with seafood.

Loan Kung, Shirmp cooked in coconut sauce. Mild and slightly sweet. This one is almost taste like normal Loan Kung out there for me. But what make this a special dish is that it came with deep fried sour fish.

I am not pretty sure if Loan Kung is tradditionally being eaten with Sour fish. Or it might be a combination created at Nahm. (Personally I think it’s the latter.) Anyway, this fermented sour fish is a homemade one by the restarant. And it taste heavenly good.

Here come some Yam(Spicy Thai salad) dish. The first one was Scallop in chillies paste and herb. Scallop was fresh and plump. Zalacca give the dish a delighted fruity touch. The sauce is thick and flavour full.

The another one was Yam Soft shell crab woth Pomelo. The Yam sauce taste completely different from the first one. This is zesty, yet light and crisp. 

Kurobuta stir fried with soy bean paste. This one taste like a chinese food for me. It tastes good even though.

Also this Stir fried Shirmp and perserved garlic with egg. Remind me of homey chinese food.

At last we made our way to the dessert. And let me say this clearly. These are one of THE BEST DESSERTS I ever had in my life. I never found any Thai dessert this refined and delectable before.

The first one is Pandanus pudding called ‘Loodchong’ in coconut milk syrup. Coconut milk syrup was full flavor, yet refreshing touch with flowery aroma. All components Loodchong, Black sticky rice, Thai melon and Taro were cooked at the right point of doneness. As if these are cooked right before they are being serve. The texture and flavor were all in perfect state.

No Mango Sticky Rice available here. The only fruit they combine to sticky rice might not be everyone favourite, Durian. This was accompanied with mangosteen, the queen of fruit, as Durian is the king of fruit. The chef select only Kaanyao Durian, which has stronger smell than other durian. Also the texture is more creamy.

Warm sweet bean sticky soup with Coconut milk sauce. This is one of local homey treat. Nahm made this sweet bean soup with Jamine flower infused water. The side dish orange was stuffed with Jack fruit’s seed, stewed and sweeten in to paste. This add a new sensation to the dish.

The next one Tapioka cake topped with coconut milk pudding and fresh Longan. The pudding is rich and dense. A good combination with fresh Longan.

Green mango with Cirtus infused sugar. This is like tasting 2 fruits in the same time.

The last dishes were one of the most impressive, Petie Four. The cookie like thing is called Kanhom Nahnuan. It’s light and crispy meringue made from egg yolk and sugar. This can resolve easily on your tongue. And the taste was very rich and full flavor.

Coconut toffee are made from young coconut. These toffee melt in your mouth. No need to chew at all.

The golden ball shape thing is caramelized cereal ball on sliced banana. And yellow dome with tiny piece of gold is Thong Ake, sweet bean paste. Another impressive treat to end our meal.

It found the dinning was amazing experience. Unlike some starred restaurant, Nahm don’t give much effort on Molecular or extravagant presentation. Most of creation came from adjustment on ingredients. All the food are refined and thoroughly designed. This sure is one of the best restaurant I ever visit. And sure is one of the best Thai food I ever had.

Nahm

Metropolitan Bangkok

27 South Sathorn Road Tungmahamek Sathorn Bangkok 10120

Tel +66 2 625 3333