Restaurants

Truly exceptional food is produced in the chic Halkin Hotel dining room known as Nahm – but at seriously high prices, which limits many fans’ visits to special occasions. Knowledgeable staff steer you through the menu, which features traditional Thai dishes as well as updates on the theme using British ingredients. We began an epic feast with sweet coconut cupcakes topped with a fresh and light red crab curry. An outstanding pork salad with fried garlic, mint, coriander, chilli, pomelo and dried shrimp was a perfect example of chef-supremo David Thompson’s understanding of the delicate balance of Thai flavours and his dedication to using the finest ingredients (though these days the kitchen is largely run by head chef Matthew Albert). Red minced quail curry had the perfect amount of heat. Sweet yellow bean relish was just savoury enough, and arrived with fried betel leaves, fresh fennel, fresh red pepper, cucumber and starfruit. Fish soup was a triumph; hot and sour flavours competed for attention with rich smoked fish. Our meal was perfectly accompanied by a Schlumberger 2005 riesling grand cru. Sleek, subtle and cool: this is the best Thai restaurant in London. Visit the website for discount menu offers.

Time Out Eating & Drinking Guide 2009