Photo: DR

The Nahm has been led by Chef Pim Techamuanvivit since May 2018 and his new dishes have remained true to his original vision of authentic Thai cuisine, while maintaining a renewed interest in closer relationships with farmers and artisan food producers. in Thailand. The most exceptional products are on the menu.

Signature dishes on Chef Pim's new menu include entrees such as blue swimmer crab, cilantro and garlic plucked on peanut rice crackers, as well as lobster miang, chicken, green mango and herbs. served on ThongLang leaves. The dishes are equally original: Ember-grilled rice with pork flower petals and Sampran banana flower and crispy seasoned fish. Another big favorite is the Chiang Mai pigeon mixed with herbs and crunchy Alliums, served with fresh vegetables.

The restaurant enjoys a warm honey-colored space, inspired by the Ayutthaya period from the XNUMXth to the XNUMXth century in Thailand, hence the textured structure of rust-red brick columns, reminiscent of Ayutthaya temples and screens in handcrafted wood. All of the design details have been redesigned, including the dishes.

The handpicked selection includes Benjarong bowls from Thai artisan 'Pinsuwan Benjarong' and celadon plates from local maker 'Mengrai Kilns'. The Michelin Guide takes into account all the elements that impact on the restaurant experience, including service. This award therefore also honors the highly qualified staff of COMO.

“We are honored to receive a Michelin star for the second year in a row. The entire Nahm team, from avant-garde to cooking, led by Chef Pim, recognizes that we have retained our role as the leader in authentic Thai cuisine. "
Rohaan Chandra, General Manager of COMO Metropolitan Bangkok

A new package has been put in place on occasion!

Nahm experience from € 197 (single person) and from € 272 (2 people)

Is understood:

• Stay in one of the hotel's standard rooms or suites
• Nahm tasting menu (excluding drinks)
• Welcome herbal tea served on arrival
• COMO Shambhala breakfast