Sitting at Nahm is a journey through the heritage of Thai cuisine. Chef Pim Techamuanvivit’s has created a story of Thailand's culinary history. For many Thai nationals, this will be a nostalgiac experience of Thai home cooking, with Nahm's high reputation in fine dining elevating it to new heights.
Under the wing of COMO Metropolitan Bangkok, Nahm saw a change after the summer of 2019 in both restaurant and menu. Their relaunch has seen award-winning Chef Pim Techamuanvivit take the helm and drive the already iconic Nahm in a new direction. This is a showcase of great Thai hospitality with dishes cooked in its traditional manner. The feel of sophistication in a Thai home.
Chef Pims Journey
Chef Pim is renowned in the culinary world for her influential food blog Chez Pim. The ex silicon Valley exec turned food blogger, opened her 2014 restaurant Kin Khao, which to this day still holds its deserved Michelin star. Now, she takes on this new venture, in her home country, to give her vision of Thai food to the diners of Nahm. Despite her illustrious career, Chef Pim remains humble in her admission:
I think of myself as a cook rather than a chef. Cooking is the work of actually putting together delicious food and sourcing good ingredients. It’s the work of women in general. Cooking, when it’s in the home, has always been the work of women. It’s only outside of the home, when it became a profession, that it became a man’s job. I’m not a professionally trained chef, I’m a cook who has been taught by other women cooks in their homes."
Even with her modest resolve, her cooking shows the complexity of multi-layered food not afraid to shy away from bold flavours for western tongues. Her cooking origins have been passed down through her family, generations of knowledge of how ingredients should be used. Her summers away from America back in Thailand gave her time to study Thai cooking in family and friends kitchens, learning secret recipes, and the importance of artisanal products. Chef Pim knows that for every great dish there must be good ingredients. Nahm has its own vegetable garden on-site, but other ingredients are sourced from markets or small producers.
Like many traditional Thai dinners, all mains are served at once. An array of colors and aromas will fill your senses as you are treated to <em>tom yum soup of river prawn, blue foot mushrooms, chili jam, and nahmprik Soka relish of crispy fish, fried alliums and chili served with crackling pork belly. This emphasis also translates to tableware. A local ceramicist found in Bangkok china town has made a beautiful range of bowls and plates to compliment the food. The shapes reflect Ban Chiang style of pottery, furthering the emphasis on Thai heritage.</span>
The new Nahm tasting menu is priced at THB 1800++ for lunch and THB 3200++ for dinner per person. There are some exciting projects underway at Nahm under the stewardship of Chef Pim and we look forward to seeing 2020's vision come to life.