Wow okay! So I went to the restaurant Nahm for lunch, and I can see why they were voted 28th best restaurant in the world. The balances of flavours and textures were extremely precise, and every mouthful kind of had me going ‘whoa’ because you could both taste each ingredient’s own flavour and the whole composition at the same time.
- Ma hor, or galloping horse canapes. Pineapple with a caramelised mixture of pork, peanuts etc in a mixture of palm sugar, fish sauce, so on. Really nailed that Thai balance of sweet and salty.
- Egg nets with prawns, wild almonds and makrut lime. That cronch. Yes.
- Pork and lobster with shredded ginger and Thai citron. A ‘mieng kham’ style food. Jesus that lobster was juicy. Bursts in ya mouth.
- Clear soup with roast pigeon, crab and tapioca. Extremely rich for a clear soup! I was surprised by how much flavour was in the stock, and the tapioca pearls were a wonderful addition.
- Thai vegetable and fruit salad with tamarind, palm sugar and sesame dressing. This...was amazing. The sauce was creamy in the mouth, and the salad included starfruit and rose apple, and possibly cape gooseberry. Incredibly refreshing!
- Steamed coral trout with bang rak yellow beans and pickled garlic. So soft. So tender. Cooked with bacon beneath to impart flavour to the fish, as it should be.
- Massaman oxtail curry with fresh nutmeg, ginger and eggplants. I. Wow. Okay. Massaman curry is something that’s apparently really hard to get right, and after tasting this today I think I might not have ever had it right. It was different to every other massaman curry I’ve ever had, and I couldn’t figure out why - and then my mother pointed out that it was the fresh nutmeg. Probably roasted whole. The difference it made was immense and completely changed the flavour profile of the curry. Gosh.
- BIGGEST FUCKING LYCHEES I’VE SEEN IN MY DAMN LIFE with deep fried shallots and young ginger in a bitter orange/som saa ice. Incredibly refreshing after the other courses, and the crunch of the fried shallots was heaven combined with the softer texture of the lychees.
- Thai wafer with poached persimmon, young coconut, meringue, golden duck egg noodles, sesame seeds. What a fuckin’ delight. WHAT A FUCKIN’ DELIGHT!!! I have been thinking about this damn dessert ever since lunch because the flavours and the textures just WOW!!
- Thong ek with nuts inside, topped by gold foil. This is a sort of dumpling made using egg yolks, and it’s incredibly rich. Like a lot of other Thai egg-yolk based desserts, it probably came from Maria Guyomar de Pinha, a Japanese-Portuguese woman who introduced Portuguese sweets into the royal court of Ayutthaya during the time she was enslaved in the royal kitchens. Lot of interesting history behind it! Also it tasted great so there’s that lol.
- Menthe 2, a drink using fresh mint, mint tea, lime juice and soda. Yes. YES???!!
- Tea punch, a drink using orange juice and lemon juice, earl grey tea, and sprite. Tea punch needs to be more of a thing. Let’s make it happen, people.
- Silvermoon sencha - what a gorgeous tea! Light and soothing, has the aroma of strawberries and vanilla. Tempted to buy some. iT’S FORTY BUCKS FOR 100 GRAMS lol.
- Kingfish salad with pomelo, lemongrass and lime. Really enjoyed the texture of the fish here, and god, the pomelo - it was just incredibly juicy.
- Hot and sour soup with river prawn and wild mushrooms. The mushrooms were termite mushrooms, which are pretty tough to find because they only grow in a symbiotic relationship with termites? Either way the texture of those mushrooms was pretty wild! ...Which makes sense because they were mild mushrooms!!!
So that was Nahm! Whoohoo!
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