Bangkok // Nahm, contrast, complement and balance

I’m usually not one to base my dining choices on chasing Michelin stars or top this and that lists. However, “contrast, complement and balance” were factors which influenced my decision to pick Nahm as a higher end dining experience in Bangkok. At the time, they held one Michelin star and was ranked as 5^th in Asian’s 50 Best Restaurants.

I chose to go for a late lunch during a weekday so ended up having the dining room pretty much to myself. The décor was modern and elegant without being over the top. The service was refined and attentive without being awkward as I was the only diner.

Amuse-bouche – minced prawn, pork, chicken on pineapple

This dish did exactly as promised, amuse my bouche. The surprising, yet not alarming, combination of flavors and textures all melded into a perfect balance after a few chews. A great start.

Canapé – egg net with prawn, lobster and pork on betel leaf

This was surprisingly spicy but refreshing. The sweet egg net added a nice richness to contrast with the heat.

Main – king fish with pomelo salad

Main – oxtail curry with eggplant

Main – steam red grouper

Tom yum soup

The mains and soup were served all at once with accompanying rice. The intention was a family style presentation but this was somewhat lost with my ‘family’ of one. The salad started as a riot of contrasting components that eventually a yielded a perfectly balanced and tasteful bite. If all salad was this good, I would eat more salad! Next was the oxtail curry, which served as a rich and comforting anchor for the meal. The grouper was light yet flavorful, which provided a nice contrast with the beef. The tom yum soup was a much more refined and complex version of the generic strip mall Thai restaurant staple.

Dessert – rambutan with shredded ginger, green mango, fried shallot on top of Thai citron and salt syrup granita; duck egg drop (Thong Yod), Thai wafer (Khanom Buang)

The two petit four-like items were fun takes on classic Thai desserts. The main dessert took traditional Thai ingredients and combined in an interesting way. I was surprised by the fried shallots but they provided the perfect savory counterpoint to sweetness of the rambutan and syrup.

I really enjoy the bold, distinctive flavors of Thai cuisine but this meal helped me gain an understanding of why I enjoy it. The elements of contrast, complement and balance were present in each dish in both flavours and textures. Like a masterful symphony, each component has opportunities to stand out individually but also be a part of a harmonious combination. A truly spectacular meal and dining experience.

This post is guest written by my partner in crime, Mr. D

Nahm – 27 Sathon Tai Rd, Thung Maha Mek, Sathon, Bangkok 10210, Thailand