Nahm ( น้ำ), that takes its name from a Thai word which meaning is water, debuted in Bangkok in 2010 and soon gained its place in the world’s best 50 restaurants. Undoubtedly it became Thailand’s top restaurant while being number 3 in Asia’s 50 Best Restaurants beating the fierce Thailand restaurant competition and also awarded a Michelin star in 2020 for the third successive year.
It was headed by Australian chef David Thompson. He experimented with traditional Thai recipes and created his own version. His talent earned the restaurant a one Michelin star award making it a desirable destination for diners from all over Thailand and abroad.
Later on, a famous San Francisco chef Pim Techamuanvivit was asked to take charge of the restaurant and add her own influences and flavors. Being a reputed chef herself, this was a rare opportunity to prove her expertise back in her hometown.
Traditionally, Thai culinary expertise used to be passed down from the previous generation to the next and Ms. Pim felt proud to mention that Thai cuisine has been always in the hands of Thai women. She introduced many creative and classy new dishes into the listing including the one that she gently boasts, dates back to the 17th century.
The restaurant is located on the ground floor of one of the famous Bangkok hotels at South Sathorn Road ( ถนนสาทรใต้), the COMO Metropolitan Bangkok. The architecture is described as contemporary Bangkok style. Nahm is a casual place for group diners offering extraordinary dining experience with a neat ambiance.
What you get
Nahm Bangkok has a wide variety of authentic and innovative Thai style comprising of warm flavorful curries, steaming stir-fries, grilled specialties, and cold delicacies. The main course dishes are served at the same time in family style. The number of people in the group determines the portion size.
It helps to ask the friendly staff on the floor for recommendations to pick the best of spicy or pungent flavors as per your craving. Because for some, the grilled pork cheek with a complimentary smoky tomato sauce might be stimulating. While for others, coconut and turmeric curry of blue swimmer crab may be satiating. Not to miss the intense and rich red duck curry with snake fruit and sour yellow eggplant. The menu is high priced compared to Thailand’s standards. But considering it is in the top 50 list, it’s reasonable.
Redefining Thai cuisine
Nahm’s cooks are instructed to perfectly calibrate the flavors to match their chef’s pallet. The chef personally tracks down and handpicks new ingredients like rare citrus or handmade palm sugars from local farms and markets and adds them to Nahm’s workplace. All the curry-pastes are made from scratch every day. The effort is to preserve the magic and freshness of extraordinary, labor-intensive Thai home cooking while serving the modern table.
The restaurant opens from 12 pm to 2 pm for lunch, Monday to Friday, and for dinner, it opens daily from 7 pm to 10:30 pm. It helps to make reservations prior to your visit. The place is wheelchair accessible. The most intricate and traditional Thai cuisines are worked upon while preserving the Thai character and humbly served at Nahm for the modern palate.