nahm

David Thompson has literally written the book on Thai  food in the UK, so I was excited to finally try nahm, his Michelin-starred restaurant – the only Michelin-starred Thai in Europe, by the way – at London’s posh Halkin Hotel in Belgravia.  As expected, it did not disappoint – especially as on the advice of the waiter I opted for the nahm arharn, a traditional Thai meal in which a selection dishes designed to whet the palate are served family-style.  It’s a luxury lunch to be sure but well worth it:  Thompson reveals the subtle complexity of Thai food.  I’d seriously rank it up there with French and Chinese as one of the great cuisines of the world.

An amuse bouche of vegetables, tamarind and palm sugar atop pineapple triangles and stuffed into mandarin segments.

Another amuse:  a chiffonade of vegetables, jalapeno peppers and coriander wrapped in spicy leaves and eaten like a wrap.

Geng Gwia Warn Plaa Grapong Tort:  a green curry of crispy sea bass with white turmeric and Thai basil.

Geng Gari Gai:  an aromatic curry of chicken and potatoes with cucumber relish.

Cucumber relish:  the perfect sweet and sour antidote to the fiery curry.

Yam Pak:  a salad of assorted vegetables dressed with tamarind, palm sugar and sesame seeds.

Pat Het Ton Grataim:  stir-fried girolles and king oyster mushroom with morning glory.

Korng Warn:  fresh fruit for dessert, including rambutan, papaya, and jackfruit.

Korng Warn:  young coconut pudding with sweet corn is served alongside ash pudding, an old fashioned Thai desert made from – you guessed it – ashes.

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