Nahm

A Taste of Thai in May - 3 courses and a Jasmine Martini £39.95

This offer is available from Fri May 2, subject to availability as displayed in the booking interface. Offer includes taxes and excludes service charge.
Offer valid until May 31

David Thompson may not always be in the kitchen (he spends much time in Thailand), but the influence of the master of Thai cooking at this quiet, understated hotel dining room is as strong as ever. This year Thompson has given the lunch menu a revamp to include more ‘street food’ – not that we’ve ever had street food like this before. Appetisers of ma hor (minced prawns and chicken simmered in palm sugar) on fruit slices were a foretaste of his distinctive style. Starters included a crisp rice pancake rolled around a filling of fresh herbs, fresh longan (like little lychees) and shreds of salted chicken: unexpected, and tantalising. Among the main dishes was a recipe similar to Burmese khow suey: that is, a bowl of kanom jim noodles (rice-flour spaghetti) with a coconut-rich slurry of slow-cooked fish; this had a surprising sour-sweet tang. Unusual ingredients appear in unexpected places, such as shards of banana flower deep-fried as a massive garnish, or guava in the accompanying herb-laced salad. Puds hit the ‘refresh’ button even more assertively: a bowl of slush flavoured with jasmine and shreds of dried tropical fruit, served with a soft brittle of peanut, sesame and puffed rice. Why can’t all Thai food be this thrilling?

Time Out Eating & Drinking Guide 2008

Services:

Booking: Booking advisable
Child facilities: Babies and children welcome; high chairs
Disabled: toilet
Dress code: smart casual

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