chic eats

October 15th, 2010

nahm

Nahm, the chic Thai restaurant at the Metropolitan Bangkok is now open. Beyond the joy of its authentic Thai fare it’s turning heads with its dramatic space that was designed by award-winning Japanese interior architect Koichiro Ikebuchi and is in perfect harmony with the hotel’s contemporary aesthetic. (Ikebuchi is also responsible for Uma Ubud and COMO Shambhala Estate in Bali.)

This is the second nahm restaurant – the flagship is in London at The Halkin and was the first Thai restaurant in Europe to be awarded a Michelin star. Chef David Thompson’s Michelin-starred cooking skills are abundant in both locations with such innovative dishes as cured fish and pork simmered in coconut cream with prawns, and grilled catfish and red quail curry with peanuts, ginger, and holy basil.

Ikebuchi’s design for nahm is modern and elegant with a warm, honeyed glow throughout the restaurant and local touches such as decorative wood carvings, weavings, and murals inspired by the Thai Ayutthaya period. The understated Thai references give the restaurant a distinct personality, with rusty-red brick-stepped columns, a gold-leaf wall, and reclaimed Thai teak wood used as flooring and in handcrafted wooden screens.

Throughout, Ikebuchi has combined his use of high-quality finishes with an emphasis on locally-sourced and hand-crafted materials. The low-level screens diffuse a soft light throughout the restaurant for a cozy ambiance. Even the tableware fits into the unique aesthetic, with a handpicked selection of Benjarong bowls from Thai artisan, Pinsuan Benjarong, and Celadon plates from the local Thai manufacturer, Mengrai Kilns. The variety in the shape, height, width, and size of the tableware reflects the diversity of textures and flavors in Chef David Thompson’s cooking.

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