Bangkok’s iconic nahm restaurant returns with a brand new chef and menu

One of the most iconic dining experience in the world, Bangkok’s perennially awarded nahm is back.

Following a summer break which saw the fine dining Thai restaurant take a break, nahm is ready to relaunch with highly regarded Chef Pim Techamuanvivit at the helm. Techamuanvivit, who rose to fame at the head of San Francisco’s Michelin starred Kin Kaho, returned home to take up the new role, bringing with her a reimagining of David Thompson’s traditional approach.

Under Chef Pim, nahm will be offering a new menu valuing heritage and nostalgia based on the finest artisanal produce available. One of the new dishes in particular is her grandmother’s version of kanom jin nahm prik, an iconic Southern Thai dish traditionally made with rice noodles, spicy shrimp and coconut. Another is gang pa mu khao kua, a jungle curry of pork, herbs and toasted rice.

“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”, says Chef Pim. “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”.

nahm, which was the first Thai restaurant in the world to be awarded a Michelin star, seems to be in very good hands with Chef Pim. Gourmands regularly travel from all over the world to eat here, so it will be interesting to see how the new menu fits into that legacy.

Chef Pim will be leading nahm as of 1st October 2019. To make a bookings head to the website below.

Address: 27 Sathon Tai Rd, Thung Maha Mek, Sathon, Bangkok
Website: +66 2 625 3333

Chris Singh

Chris Singh is an Editor-At-Large at the AU review, loves writing about travel and hospitality, and is partial to a perfectly textured octopus. You can reach him on Instagram: @chrisdsingh.