My F&W
quick save (...)

Curry Heaven in Bangkok

Chef David Thompson has been studying Thai food for decades; at Nahm, he puts all his knowledge on the plate.

To understand what David Thompson is achieving at Nahm (metropolitan.bangkok.como.bz), you need someone with David’s deep knowledge to explain it... which pretty much means only David. His repertoire of Thai recipes gleaned from old books and women who worked in the Royal Palace is truly remarkable; he has decades of experience cooking Thai food. Farmers grow heirloom strains of herbs just for him, and he sources the best possible ingredients for everything from curry pastes to fish sauce. But let me try to explain the greatness of Nahm by describing the Kaeng Tai Plaa, a traditional dry curry of smoked fish, cockles and prawns. David’s execution is spot-on, the entire dish balanced: first spicy, then fishy, then salty, offset by a sour-sweet pickle on the side. He puts his stamp on this classic with chicken livers, which add minerally richness. It’s a dish worth a pilgrimage.


More from the Go List

See More from the Go List

Video Sang Yoon’s Favorite One-Pot Curry

Published May 2012
YOU MIGHT ALSO LIKE

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.