Though he is originally from Australia and then studied French cuisine, chef David Thompson’s passion for Thai cuisine has helped make Nahm one of the world’s most critically acclaimed restaurants. Top dishes include fragrant coconut-and-turmeric curry with blue swimmer crab and banana blossoms; a refreshing kingfish salad with pomelo, lemongrass and lime; and crab wafers with coconut, coriander and galangal (similar to ginger).
Bangkok’s vibrant, tongue-tingling street food will leave every traveler with lasting memories, but many visitors might be surprised to learn the city is also home to a Thai boîte that was at the top of S. Pelligrino’s 2014 list of the best restaurants in Asia. Nahm, helmed by Australian chef David Thompson and located in the swish Metropolitan hotel, takes a modern approach to traditional Thai cooking by marrying the techniques of street food with recipes found in centuries-old cookbooks. The result? Dishes like minced quail curry (seen here), steamed bamboo fish with Asian celery and yellow beans, or jungle curry of grilled salted beef with wild ginger, kaffir lime leaves, and holy basil. The restaurant’s interior—rich in gold and deep red with pillars of unbaked bricks—recalls the temples of the ancient city of Ayutthaya, while the al fresco-dining terrace overlooks the hotel’s elegant pool. Photo Credit: Como Hotels & Resorts