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In July 2010, David Thompson - the
Australian-born chef of nahm at The Halkin hotel in London - will
open his first restaurant in Bangkok. He will be working alongside
his long-term partner of 20 years, Thai-born Tanongsak Yordwai,
who helped Thompson set up the chef’s first hit restaurant, Darley
Street Thai, in Sydney in 1992. This was followed by Sailors Thai,
also in Sydney, and nahm in London.
“It will be
great,” said Thompson, “to land back into Bangkok and all that
delicious chaos. I can’t wait to use local ingredients, going to
the markets, playing around in the kitchen, and then putting them
onto the dishes in the restaurant.”
Key dishes will include a jungle curry
with snake-headed local fish known as pla chorn grown in the clear
water of the rice paddies. “It is an ugly looking fish, but the
flesh is delectable. It is firm, plump, sweet and entirely
delicious,” said Thompson. There will be rich dishes on the
menu—for instance a southern geng gati of crushed prawns with
turmeric and coconut cream or a northern relish of grilled
chillies and tomatoes known as nahm prik nuum. These will also be
a colourful array of Thai deserts prepared by Tanongsak, and a wine menu selected by Troy
Sutton, the sommelier who has worked with Thompson in London from
the start.
Open lunch and dinner seven days a week,
the restaurant will be located in the Metropolitan Bangkok on South Sathorn Road. It will be designed by Japanese
interior architect, Koichiro Ikebuchi, who also designed Uma Ubud
in Bali and Aoki in Singapore. nahm, Bangkok
will feature a private dining room and terrace dining.
Set menus will be
priced at 1,800 Baht per person (around US$56).
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David Thompson,
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