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Chef David Thompson brings age-old Thai cooking methods and the finest of local ingredients to the spotlight
San Francisco-based Thai chef Pim Techamuanvivit ensures dining at Nahm, the luxurious Thai restaurant founded by culinary master David Thomspon (which he transported from London), remains one of the most sought-after experiences in Bangkok with the new menu with more delicate flavor.
Expect no frills and molecular gimmicks like the rice cracker with santol, dried shrimp and herbs and chicken, lobster miang with green mango and snake fruit, Northern-style laab with pigeon, and red duck curry with snake fruit.
The décor, created by famed Japanese interior designer Koichiro Ikebuchi, aims to revive traditional Ayutthaya dining rooms—the space is lined with red brick columns reminiscent of the Kingdom’s ruined temples. However, the dimly lit interior is slightly underwhelming, a complete contrast to the rich flavors of Nahm’s food and fascinating stories behind each dish. That aside, the authenticity and the chefs’ meticulous touches are enough for Nahm to earn the title as one of the best Thai restaurants in Bangkok.