Same, but different
A couple of exciting occurrences took place at Nahm during the second quarter of last year. The stylish restaurant at Como Metropolitan Bangkok, beloved by Asia’s crazy rich (and hungry) set, received a makeover of sorts. Its new menu emphasises the robust aromas of Thai street food and homestyle dishes a mother would be proud serving. The restaurant was also awarded a Michelin star by the Michelin Guide Thailand.
Chef Pim Techamuanvivit, a food writer (her former blog Chez Pim had a following of both insider American chefs and ardent Thai food fans) and owner of the one Michelin star Kin Khao in San Francisco, takes Nahm on a maternal spin through Thailand’s bucolic farm country. A keen supporter of local food producers, she revolves her menu on home-grown crowd-pleasers like banana blossom petals served with seasoned crispy fish; miang of lobster, chicken, green mango and snake fruit; wagyu herb soup; and lamb massaman curry with lychees, tender potatoes, and crispy shallots.
Before finalising the present award-winning menu, Chef Techamuanvivit took a road trip through the northern regions of her home country. The result? Discoveries of rare produce include green grain rice that replaces jasmine rice, which was served at the restaurant in previous years. There is also palm sugar, sourced from an elderly couple in Prachuap Khiri Khan province, who make it by hand.
“I see it as a personal responsibility as a successful chef to promote artisans who are doing things the right way. It’s another kind of sustainability, to help create a good market and commercial viability for these local artisans and farmers so their businesses are sustainable, and they can make a comfortable living,” she says.
