nahm, the iconic 1 Star Michelin Restaurant, took a short break and re-launched in late 2019 with award-winning Chef Pim Techamuanvivit at the helm. nahm is located at COMO Metropolitan Bangkok along Sathorn Road. Upon arriving, you feel a sense of serenity even before stepping in, allowing you to slow down in preparation for the authentic Thai meal to follow.
The new nahm tasting menu is priced at THB 2900++ per person. For tourists who have not made a prior reservation, it will be easier to get a seat during lunch.
The restaurant took a brief hiatus to undergo some minor renovations. The interior decor is very Thai-centric, and you know you are in the right place for a Thai meal.
A refreshing coconut is a perfect start to the experience while waiting for food to be served.
The new menu at nahm celebrates heritage and nostalgia based on the finest artisanal produce and tradition.
The amuse bouche – a savoury khanom buang.
Pu Sorn Klin (blue swimmer crab, coriander and pickled garlic on rice crackers with peanuts).
Fresh blue swimmer crab on crispy rice crackers gives a burst of flavours and texture.
Miang Nopakao (miang lobster, chicken, green mango, snake fruit and herbs served on a betel leaf).
Nahm’s version of Miang uses lobster, and it’s light, easy on the palate and yet bursting with flavours.
Ngob Talay (grilled banana leaf packet of blue swimmer crab, wild prawn and red grouper fish seasoned with wild ginger and red curry paste).
If I had to choose the dish I loved most here, this would be it. You can simply just order this and go with a plate of rice. It’s so good. Being familiar with otah in Singapore and Malaysia, I have to say this is the best version I’ve had.
Yam Pak Yang Tawai (leaves and fruits salad with vegetarian tawai dressing).
The leaves and fruits served are dependent on the season, but this salad was impressive. It’s not the prettiest-looking salad, but it tastes exactly the opposite. It’s unique, refreshing and appetizing.
Pla Muek Pad Kai Khem (charred squid with salted egg and cardamom shoot).
In this dish, you find chunks of salted egg for you to bite on, and it’s unlike the usual salted egg which we are familiar with.
Massaman Nuea (massaman beef with grilled potatoes and burnt shallots). This really goes well with rice.
Khanom Jin with Gang Pu Bai Cha Plu (southern yellow curry of blue swimmer crab).
This dish on the new menu exactly celebrates the heritage and nostalgia based on the finest artisanal produce and tradition. It’s Chef Pim’s childhood Sunday lunch made by her grandmother. When Chef Pim returned to Bangkok, she couldn’t find the right Khanom Jin (her grandmother’s version), so she decided to put this on the menu to share with guests, telling them the importance of this dish. “Our heritage is just memories, which we pass on to the next generation.” – Chef Pim
Tom Yum Gung (tom yum soup of river prawn, blue foot mushrooms and chilli jam).
Quality Tom Yum Goong for that savoury, spicy and sour notes.
The palate cleanser before the desserts.
Temptations of Rice presents five types of desserts all made from rice. We’re amazed by the versatility of Thai rice in the preparation of sweets.
And the meal ended with a sweet khanom buang.
The whole food experience at nahm is simply impressive. Definitely one of the best Thai meals we’ve had in Thailand. The flavours were all on point, nothing extremely spicy, just comfort food that is easy on our stomach. Foodies, you have to try the re-launched nahm.
[Bangkok] nahm
This was an invited media tasting. As always, all reviews and opinions are entirely my own.
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