Nahm takes top honours at Asia’s 50 Best reastaurants Awards in Singapore

Posted on February 26, 2014

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Nahm in Bangkok has secured the No.1 spot at the Asia’s 50 Best Restaurants 2014 awards in Singapore, earning the title of The S.Pellegrino Asia’s Best Restaurant. Opened in 2010, the Bangkok restaurant is also named The S. Pellegrino Best Restaurant in Thailand.

Now in its second year, Asia’s 50 Best Restaurants, sponsored by S.Pellegrino & Acqua Panna and organised by William Reed Business Media, announced the 2014 winners at an elegant awards ceremony at Capella Hotel, Singapore.

At Nahm, Australian-born chef David Thompson celebrates the bold flavours of authentic Thai cuisine by reviving and reinterpreting centuries-old recipes of former Thai matriarchs. Nahm’s fiery, feisty menu strikes a delicate balance between tradition and innovation, cultural practices and contemporary style. Ranked No.3 at the inaugural Asia’s 50 Best Restaurants awards last year, the restaurant gained global attention when it first appeared on The World’s 50 Best Restaurants list in 2012 at No.50, jumping to No.32 a year later.

Thompson is a Thai cuisine scholar of the highest order but even he wouldn’t have imagined that his restaurant Nahm, in the swanky Metropolitan Hotel in Bangkok, would one day be crowned the Best in Asia. Thompson is no stranger to high-reaching achievements – his now-closed London venue of the same name became the first Thai restaurant to be awarded a Michelin star – but to achieve a top ranking on Thai soil is all the more impressive and is testament to his skill as a chef and to the quality and authenticity of his food.

Nahm takes its cues from the temples of the ancient Siam city of Ayutthaya, featuring bare wooden tables and raw brick pillars, with Thompson painstakingly poring over century-old cookbooks of former Thai matriarchs to create a menu in tune with its surroundings. Dishes range from light and creative starters such as smoked fish, peanut and tapioca dumplings; and salad of freshwater crayfish with pork and Asian pennywort to the more fiery minced prawn simmered with shallots, young chillies and coriander, fresh vegetables and smoked pork; and salted duck egg and prawn relish with grilled catfish and fresh vegetables.

Thompson’s close attention to the Thai tenets of sour, sweet, salt and spice, as well as his penchant for smoked ingredients, makes Nahm a shining example of fine Thai cuisine and a restaurant worthy to sit on any galloping gastronomes’ list of must-visit destinations.

 

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