New flavours at nahm
A celebration of Thailand's regional cuisine
Discover six new dishes by Chef Pim Techamuanvivit at nahm, thoughtfully crafted to showcase Thailand's regional culinary traditions.
From fragrant curries and charcoal-grilled specialities to vibrant relishes and heritage recipes, the new menu reflects Thailand's remarkable diversity of cuisine.
As our menu evolves, each contemporary interpretation remains deeply rooted in Thailand's rich heritage, with dishes inspired by time-honoured cooking techniques, seasonal ingredients and authentic flavours.
MENU HIGHLIGHTS
Central Thailand
The birthplace of Thailand's royal cuisine, Central Thai cooking is known for its refined balance of sweet, sour, salty and spicy flavours, enriched with fragrant herbs, coconut milk and aromatic curries.
Item to try:
- Red Curry of Wagyu Rump with Wild Vine Berries and Hog Plum Leaves: Flame-grilled Australian wagyu rump served in a fragrant Central Thai red curry, combining creamy coconut richness with aromatic spices. Topped with rare sour sour wild vine berries and hog plum leaves
Southern Thailand
Bold and vibrant, Southern Thai cuisine is celebrated for its fiery spices, fresh seafood and richly spiced curries, often infused with coconut, turmeric and aromatic herbs.
Item to try:
- Gai Gorlae: Coconut charcoal-grilled free-range chicken skewer, marinated in a Southern Thai turmeric and coconut cream curry, served with pickled cucumber, shallots and chilli.
- Saeng Wa: Grilled Southern wild Prawn with tangy citrus and fragrant herbs in the traditional Saeng Wa style accompanied by lightly battered crispy fish and complemented by makrut lime, calamansi, tamarind, mint, lemongrass, coriander, shallots, garlic, ginger and long chilli.
Countryside Traditions
Inspired by Thailand's rural heartlands, these dishes showcase seasonal ingredients, wild herbs and indigenous spices, reflecting the robust flavours and resourceful cooking traditions of the countryside.
Item to try:
- Jungle curry of pork and aromatic wild herbs: Herbal jungle curry of pork cheek and belly, prepared with wild cardamom root and young shoots, and finished with wild coriander.
Highlighted dish
Contemporary interpretations of Thai classics that honour traditional techniques while showcasing exceptional seasonal ingredients and the distinctive culinary vision of nahm.
Items to try:
- Fragrant Galangal Relish with Pork Neck: Crispy lacto-fermented pork neck served with charred galangal relish, accompanied by seasonal green vegetables.
- Beguling Soup (Gaeng Ranjuan): Australian wagyu beef flank topped with artisanal Thai shrimp paste, fragrant lemongrass and fresh sweet basil.
- Stir-fried wagyu beef with XO sauce: Stir-fried Australian wagyu rump prepared with XO sauce made from dried scallops, dried prawns and Spanish cured ham.