A few years ago at The Halkin in London, I had the pleasure of enjoying a most extravagant lunch at Nahm, the only Thai restaurant in the world to be bested with a Michelin star. Australian chef David Thompson is an accidental authority on Thai cuisine – a chance holiday in Bangkok ignited a culinary obsession – and his first cookbook, Thai Food, is a meticulous investigation into the multifarious flavors of the kingdom as well as a bible of food porn for gourmands. The success of an additional outpost of the restaurant in Thailand was recently realized earlier this year when it was named one the The 50 Best Restaurants in the World, so naturally this second Nahm moved high atop my list of must-eats in Bangkok. More casual than what you’d find in London, it was nevertheless equally meticulous, with layer upon layer of flavors surprising the palate on a continuous loop. Rarely does a Thai meal have a repetition of tastes, so a curry, a salad, a relish, some soup and a stir-fry all combine to make a varied dining experience. This isn’t food you shovel in with a pair of chopsticks, however; chef Thompson’s dishes – complex and floridly herbaceous – demand you take the time to savor each bite from the chew to the swallow. Served Thai-style, meaning family style and all at once, it also makes for one fragrant and heady feast.
About Author
