Restaurant in London
This is the place to come if you want excellent Thai food in elegant surroundings with exquisite service.
I have to confess that Thai food has not featured at the top of my list when friends ask me what type of restaurant I would like to go to. But my dinner at nahm and one other recent experience has changed that completely.
David Thompson first opened nahm in Sydney back in 2001 and 2010 saw nahm open in the Metropolitan Hotel in Bangkok.
We were greeted warmly by Tamara the restaurant manager and shown to our table. The tables are well spaced out so you are not sitting on top of each other. Wanlee our waitress, looked after us with professionalism and guided us perfectly through the menu so we chose the right dishes, as I am not very good with spicy food.
What’s on the menu?
Well you have 3 choices to be exact. There is the daily chef’s tasting menu which comprised of 5 courses or you can go for the traditional Thai meal, which is what we did, whereby you choose one item from each of the 7 sections in the à la carte menu to give you a wide choice and really experience as many tastes as possible as well as share the dishes. We started with the ma har, consisting of minced prawns and chicken simmered on palm sugar with deep fried shallots and peanuts served on mandarins. Latiang is an interesting chicken and crab egg nets with caramelised coconut. Next was yam pak a delicious salad of assorted Thai vegetables dressed with tamarind, palm sugar and sesame seeds. Geng jeut saku is a clear soup of crab and roasted duck, tapioca and Thai basil, which we were advised to take a sip of between each course as it clears the pallet and neutralises any spicy taste. Lang gung are the very spicy minced prawns and pork simmered in coconut cream and served with fish cakes and cucumbers. I have to confess they were too spicy for me! My favourite dish though was the geng gari gai, which is an aromatic chicken curry with potatoes and cucumber relish, not to say that the plaa neung buay kem (steamed turbot) wasn’t good either, made up ginger, yellow beans, pickled plums and coriander. We were then served a selection of quite the most delicious Thai desserts, which were surprisingly not at all sweet and for me were perhaps the highlight. The deceptive coconut cake (kanom babin) was my favourite!
All the dishes are full of flavour touching a lot of senses and left me wondering what I have been missing all these years.
The wine menu
Tamara was also our Sommelier and showed her expertise in guiding us through the extensive wine list. There is a good assortment available by the glass, half and full bottle. We enjoyed an excellent bottle of 2008 Australian Giant Steps Pinot Noir from the Gladyside Vineyard in Yarra Valley, Victoria (£60). I would be very surprised if you did not find a wine you liked as I spotted them from all over the world from the US, South America and Europe to Australasia. They also have a separate dessert wine menu as well as Port and Grappa.
Will I be back?
Most definitely! The staff are extremely polite, knowledgeable and unobtrusive and the food is second to none in its quality and taste.
Open for lunch from 12 noon to 2:30pm Monday to Friday; dinner 7 days from 7pm to 11pm (10:00pm on Sunday).
|Reviewer's Rating||★ ★ ★ ★ ★|
|Need to book||Yes|
|Clientele||Eclectic mix of couples, families, business colleagues and overseas guests.|
|Restaurant good for||Romance , Entertaining clients , Meeting up with friends|
|Cost per head||High|
|Dress Code||Smart Casual|
|Dining Options||Lunch, Dinner|
Not at all pretentious. Calm buzzy atmosphere with wood inspired décor.
Expect to pay over £50 per head plus wine. Daily chef’s tasting menu is £70 per head; the traditional Thai menu is £60 per head. À la carte starters from £13.50; salads from £14.50; soups from £7; relish from £14.50; curries from £21; stir fried & steamed from £16.50; desserts from £9.50. Champagne from £16 a glass, £36 half bottle. Wine by the glass from £7, half bottles from £25, full bottles from £36 to a few hundred Pounds and up.
Last updated on 23-05-2012