At the risk of repeating the previous post, I apologise for the lack of blogging over the last couple months… I’m currently finishing work on a very large guidebook project, and if you haven’t already noticed, I’ve also been preoccupied with revamping this website — if you read this blog via RSS, be sure to go directly to my homepage to check out the new look. Stick around for a bit and look at my portfolios, which I’ve updated with new images.
But I have been eating — most recently, at nahm. I’ve mentioned this upscale Thai restaurant previously, but it’s only in the last month or so that they’ve started serving lunch, and a couple days ago I stopped by to investigate.
Lunch at nahm takes the form of a reduced menu of the usual curries, salads, soups and stir-fries you’d find at dinner, but Chef David’s real pride and joy is the khanom jeen, fresh noodles made from rice and topped with various curries. On my most recent visit, I had green curry with freshwater fish dumplings (pictured above), which also comes served with some delicious dried beef (nuea daet diaw made from Wagyu beef — easily the best version of the dish I’ve encountered) and deep-fried fish. Other curries are available, including a rich and slightly sweet prawn curry, and at the opposite end of the spectrum, the fiery fish innard curry, which has long been one of my favourite dishes at nahm. At 800B, it’s almost certainly the most expensive khanom jeen in town, but the dish comes as a part of a set, which also includes three canapes and a dessert.
Metropolitan Hotel, 27 Th Sathon Tai
02 625 3388
Noon-2pm Mon-Fri & 7-10pm daily
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