Chef Pim Techamuanvivit runs Nahm from the ground floor of the COMO Metropolitan Bangkok, cooking Thai food rooted in heirloom family recipes and regional techniques most Bangkok restaurants have long abandoned. She took over the kitchen in 2018 from Australian chef David Thompson, who originally opened Nahm in London in 2001 as the first Thai restaurant to earn a Michelin star. The Bangkok location launched in 2010, climbed to No. 1 on Asia's 50 Best Restaurants by 2014, and has held one Michelin star in every edition of the Thailand guide.
Techamuanvivit grew up in Bangkok, studied engineering in the United States, and built a career in Silicon Valley before opening Kin Khao in San Francisco in 2014. That restaurant earned a Michelin star within a year. She brought the same intensity to Nahm, rebuilding the menu around ingredients sourced through personal relationships with small-scale Thai farmers and producers. Herbs and spices grow on the restaurant's own rooftop garden. The kitchen changes its degustation menu daily, reflecting what is in season, sometimes for only a few weeks at a time.
Nahm is a Thai restaurant in Sathorn, Bangkok that operates at the intersection of scholarship and appetite. The menus read like edited anthologies of Thai regional cooking: southern curries, central Thai relishes, stir-fries with rare chilli pastes. Every dish leans into robust, unapologetic flavour. Garlic, shrimp paste, chillies, and lemongrass carry the cooking, combined with a precision that justifies the Michelin recognition.
You enter through the COMO Metropolitan lobby and step into a 112-seat dining room designed by Koichiro Ikebuchi. Red brick columns reference Ayutthaya temple architecture. Dark timber lattice screens, teak tables, and polished black marble flooring keep the room cool and grounded. The lighting stays low. If the weather cooperates, ask for the terrace overlooking the hotel pool.
Service follows the Thai sharing format. The heritage degustation menu arrives as a sequence of curries, salads, relishes, soups, and stir-fries, each portioned for the table. Wine pairings draw from organic and sustainable producers, selected to match the bold, layered flavours. Private dining rooms are available for groups, and the restaurant accommodates full buyouts for special occasions. Dinner runs nightly from 6:00 to 10:00 PM. Reservations are available through OpenTable or by contacting the restaurant directly via phone or WhatsApp.
The Smoked Fish Curry with Prawns is a southern Thai preparation where the smokiness of the fish deepens a coconut-based curry, with whole prawns adding sweetness and texture. Chef Pim's Stir-Fried Pork Belly with Yellow Chilli Paste pairs rich, caramelized pork with a sharp, house-made paste that cuts through the fat cleanly. The Relish of Shrimp Paste (nam phrik kapi) arrives with seasonal vegetables and fried mackerel; it is a dish of restraint and balance, built on fermented intensity. Look also for the house-made chilli jam, adapted from Techamuanvivit's grandmother's recipe, which recurs as a flavour base across several courses. The tom yum soup, a staple of the heritage menu, demonstrates the kitchen's command of hot, sour, salty, and sweet in a single bowl.
Nahm is located inside COMO Metropolitan Bangkok at 27 South Sathorn Road. Sala Daeng BTS and Lumphini MRT stations are both within a short walk, and the hotel runs a complimentary shuttle to BTS Sala Daeng throughout the day.
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