Bangkok, Thailand


  • Dish 1
  • Interior
  • Dish 2

Bangkok’s finest Thai food with an emphasis on spice

About the chef: Executive chef Pim Techamuanvivit is the first woman to run the flagship restaurant at the Como Metropolitan hotel in Bangkok after legendary cook David Thompson left for pastures new in 2018, having worked with Como hotels for 18 years. Bangkok native Techamuanvivit gave up a career in Silicon Valley to pursue her passion for cooking, becoming a chef in 2014 with the opening of her Michelin-starred restaurant, Kin Khao, in San Francisco.

On the menu: Nahm is famed for its fiery modern takes on traditional Thai dishes and a meal here is a banquet of hearty plates rather than tiny bites. Signatures include steamed red curry of scallops with Thai basil and coconut, hot and sour soup of river prawn and wild mushrooms and coconut and turmeric curry of blue swimmer crab with kalamansi lime.

The vibe: A meal at Nahm is a luxury experience, with a low-lit dining room and the opulent surroundings of the Como Metropolitan including the stunning night-lit view of the crystal blue swimming pool and veranda.

A bit of history: Following on from the first Nahm in London, which opened in 2000 and closed some years later, the Bangkok restaurant launched in 2010 with a menu influenced by the street food of Bangkok and by centuries-old cookbooks belonging to private Thai households. In 2014, Nahm was voted No.1 in Asia’s 50 Best Restaurants.

Images: COMO Metropolitan Bangkok


On the pass

  • Pim Techamuanvivit (pictured) with head chef Suraja Ruangnukulkit

Pastry chef

Style of food

  • Authentic Thai cuisine

Standout dish

  • Coconut and turmeric curry of blue swimmer crab with kalamansi lime