Nahm..... the 32nd best restaurant in the world and we were THERE! And it was fabulous - a great culmination of a week of fabulous Thai feasting. Nahm's menu was inspired by David Thompson's studies into old Thai cookbooks. He also produced a cookbook called "Thai Street Food" and we definitely tasted some refined versions of the tasty street vendor fare. How could you choose from a 6 page menu, so we went for the set menu - a selection of canapes for entree, followed by one of each of the soup, salad, stir fry, curry and relish, and then dessert. Our eyes were a bit bigger than our stomachs, but it was delicious.
 |
| Canapes |
Our Menu
The canapes arrived at the table to kick the meal off. They were fresh little bites. The smoked fish, peanut and tapioca dumpling reminded us of a dish we'd not been so fond of earlier in the week - this was obviously the right way to cook tapioca! The salted threadfin perch with ginger, chilli and green mango on betel leaves was a flavour combo to be enjoyed in one bite.
This was so spicy it nearly blew our mouths away, and had us giggling for a while, whilst sipping on our Thai cocktails and beer. We cooled down our mouths with some watermelon and mango dipped in toasted coconut before tackling the prawn and coconut wafers with pickled ginger.
 |
| Main |
For main, we had the one of all the different sections of the menu:
Salad - Salad of fresh water crayfish with pork and Asian pennywort
Soup - Clear soup of roast duck with Thai basil and young coconut
Relish - Minced prawn and pork simmered in coconut cream with young chillies, red shallots and coriander with fresh vegetables and deep fried cured carp
Curry - Aromatic curry of wagyu beef and sweet potatoes with cucumber relish
Stir Fry - Scallops stir-fried with spring onions and chilli
The wagyu beef curry was definitely the highlight. Melt in your mouth slow cooked falling apart meat infused with delicious spice flavours. The scallops was a close second. Perfectly cooked and tasty!
 |
| Dessert |
We really didn't need dessert! Sooooo full! But this is what we had
Lychee in scented syrup with Thai Cup cakes
Sweet Thai wafers with poached persimmons and golden duck egg noodles.
The sweet Thai wafers were definitely an adaption of the street food that we had tried earlier in the week. These wafers though were crispy and creamy and juicy! The lychee was cool on our tongues and refreshing. The cup cakes were also a reminder of the markets throughout the week with the surprising (but not as surprising this time) salty, savoury spring onion mixture in the middle of the sweet batter.
32 in the world..... Amazing (but we rekon some Sydney restaurants are better!)
Nahm..... the 32nd best restaurant in the world and we were THERE! And it was fabulous - a great culmination of a week of fabulous Thai feasting. Nahm's menu was inspired by David Thompson's studies into old Thai cookbooks. He also produced a cookbook called "Thai Street Food" and we definitely tasted some refined versions of the tasty street vendor fare. How could you choose from a 6 page menu, so we went for the set menu - a selection of canapes for entree, followed by one of each of the soup, salad, stir fry, curry and relish, and then dessert. Our eyes were a bit bigger than our stomachs, but it was delicious.
|
| Canapes |
Our Menu
The canapes arrived at the table to kick the meal off. They were fresh little bites. The smoked fish, peanut and tapioca dumpling reminded us of a dish we'd not been so fond of earlier in the week - this was obviously the right way to cook tapioca! The salted threadfin perch with ginger, chilli and green mango on betel leaves was a flavour combo to be enjoyed in one bite.
This was so spicy it nearly blew our mouths away, and had us giggling for a while, whilst sipping on our Thai cocktails and beer. We cooled down our mouths with some watermelon and mango dipped in toasted coconut before tackling the prawn and coconut wafers with pickled ginger.
|
| Main |
For main, we had the one of all the different sections of the menu:
Salad - Salad of fresh water crayfish with pork and Asian pennywort
Soup - Clear soup of roast duck with Thai basil and young coconut
Relish - Minced prawn and pork simmered in coconut cream with young chillies, red shallots and coriander with fresh vegetables and deep fried cured carp
Curry - Aromatic curry of wagyu beef and sweet potatoes with cucumber relish
Stir Fry - Scallops stir-fried with spring onions and chilli
The wagyu beef curry was definitely the highlight. Melt in your mouth slow cooked falling apart meat infused with delicious spice flavours. The scallops was a close second. Perfectly cooked and tasty!
|
| Dessert |
We really didn't need dessert! Sooooo full! But this is what we had
Lychee in scented syrup with Thai Cup cakes
Sweet Thai wafers with poached persimmons and golden duck egg noodles.
The sweet Thai wafers were definitely an adaption of the street food that we had tried earlier in the week. These wafers though were crispy and creamy and juicy! The lychee was cool on our tongues and refreshing. The cup cakes were also a reminder of the markets throughout the week with the surprising (but not as surprising this time) salty, savoury spring onion mixture in the middle of the sweet batter.
32 in the world..... Amazing (but we rekon some Sydney restaurants are better!)
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