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 Originally made by chicken meat.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
