Bangkok, Thailand

On the pass:

David Thompson

Pastry chef:

Tanongsak Yordwai

Style of food:

Authentic Thai cuisine

Standout dish:

Coconut and turmeric curry of blue swimmer crab


COMO Metropolitan Bangkok, 27 South Sathorn Road, Tungmahamek Sathorn, Bangkok 10120

+66 2 625 3388

World-beating Thai from the Aussie chef who adopted Bangkok as home

Get ready for flavour: Chef David Thompson and his team take exquisite pains to ensure their dishes are perfectly balanced, but when Thai food is your metier, there’s an undeniable power to the flavours on the plate, with smoke, heat, sourness, funk and bitterness all playing their part.

Not your everyday Thai food, then? Not unless your local does a fine line in the likes of clear soup of roast pigeon, crab and tapioca, steamed coral trout with yellow beans and pickled garlic, or red curry of calf’s tongue, peanuts and Thai basil.

What’s the royal connection? Much of Thompson’s cooking is informed by his close study of recipes in Thai memorial books, some of which came from members of the court kitchen. Meanwhile some of the ingredients used at the restaurant – the guinea fowl, for instance – are sourced from the Royal Project in Chiang Mai, an initiative to introduce alternative crops to hill tribes, sponsored by the King of Thailand.

And beyond Nahm? Thompson’s more casual brand is Long Chim, a restaurant specialising in the street food of Bangkok. It has branches in Singapore and Perth, with more to come. The chef is also working on a new Asian-inspired ‘healthy fast food’ concept to open in the UK, which will be called Tuk Shop, in collaboration with Leon.

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