A blog about food in Thailand
and elsewhere.

Coming soon

Posted date:  August 23, 2010


This certainly isn’t breaking news at this point, but David Thompson, the Michelin-starred chef of London’s nahm, is opening an outlet here in Bangkok. The restaurant, also set to be called nahm, will be located in the Metropolitan Hotel, and is expected to open near the end of the month.

I’ve been to a couple test run dinners over the last few weeks and on both occasions was thoroughly blown away. The dinner pictured above was probably the best Thai meal I’ve had in years. Some of the more interesting dishes included a lemongrass salad of prawns, squid and pork with toasted coconut, a dish I first encountered with David in Singburi; cured fish and pork simmered in coconut cream; and pictured front-centre, a wonderfully spicy jungle curry of minced catfish with basil, green peppercorns, shredded white turmeric and grachai. In fact, I’ve been genuinely surprised (and equally delighted) by just how full-flavoured and spicy some of the dishes have been. David’s also been experimenting with some more rustic, full-flavoured dishes such as sai ua, the northern-style grilled sausage, perhaps suggesting something of a departure from the refined Thai cuisine he’s normally associated with.

Stay tuned for more details…

10 Comments for Coming soon

Next time you run into him, can you ask him if he’s refining the sai ua recipe from Thai Food? I’m not sure if I’m (still) doing something wrong with it – consistency and flavour are (mostly) perfect; colour still looks too washed out and not the bright chili red.

Sure. But I get the impression that even he hasn’t quite got it down yet! Andy and I thought it looked good, but lacked the fatty richness of the real deal. But again, this is something he’s still working on and simply pulled out of the kitchen for us to sample.

im SO jealous!

after many delays to the opening, alas we missed the opportunity to dine there during our visit at the start of the month. ahhh next time.

and more to the point, i must thank you for your work and site, as it was a GREAT resource in planning our ‘foodie’ trip to the kingdom.

your site will be my pacifier until i get to SE asia again. thanks austin.

Oh my, I’m so envious. I’ve followed your blog for years and was inspired to start my own.

Thai food in Seattle cannot compare to what I had in Bangkok. No matter how hard cooks try to replicate the dishes, the herbs and fresh ingredients really make the difference. Its quite hard to find things common in Thai kitchens like เที่ยนอบ. I could only find them in Los Angeles Thai Town.

Please be sure to keep your fan’s in the loop of the restaurant opening. I will be sure to tell my Thai friends all about it. Do you know, I love David’s book so much that I had to purchase two copies because I broke the binding on the first one!

Thanks for all your great photos of the wonderful food that I miss so much in Bangkok. BTW, I was surprised you even posted about food/dessert such as สายไหม ไมค์ประทับใจม๊ากมากนะ

mike @ foragingseattle.

I wouldn’t be surprised if the different pork makes all the difference in the sausages – your average Thai pig fed on food scraps might taste different to a commercially raised pig.

On making the sai oua look more red: hate to break it to you, but ALL sai oua you buy on the streets in Chiang Mai has MSG in it. MSG gives meat a redder tint. Don’t believe me? Just add some to your recipe and let the sausage rest a couple of hours before cooking. And don’t skimp. Plus, cooking over charcoal can help a little.

Andy – I’m not averse to a bit of MSG

Right on man! Me neither.

[…] did I miss a big fat plate of good ol’ fashioned food controversy when I was away. As mentioned previously, Australian chef David Thompson has opened a branch of his Thai restaurant nahm here in Bangkok. […]

[…] The closest I’ve come to the an all-around outstanding restaurant would most likely be nahm, but it’s expensive and most appropriate for a special dinner or […]

Wanna say something?