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Nahm (Thai: น้ำ) is a Thai restaurant in Bangkok, Thailand. [1] [2] Originally opened by Australian chef David Thompson in London in 2001, Nahm became the first Thai restaurant to receive a Michelin Star in 2002. [3] Thompson opened Nahm Bangkok in September 2010, closing the flagship London location in December 2012. [4]
In 2010, Thompson opened a second branch of Nahm in another hotel belonging to the COMO Hotels group, the Metropolitan in Bangkok. [9] In 2012, Thompson closed Nahm London to concentrate on Nahm Bangkok. [10] In 2014, Nahm was listed as Asia's best restaurant [11] and remained on the World's 50 Best Restaurants list for seven consecutive years. [1]
He later became a protegé of David Thompson, working at Nahm London until its closure in 2010, and Polsuk returned to Bangkok as head chef of Nahm Bangkok until 2018. [ 5 ] Samrub Samrub Thai
Sorn (Thai: ศรณ์) is a restaurant in Bangkok specializing in Southern Thai cuisine. [1] [2] [3] Founded by Supaksorn 'Ice' Jongsiri, Sorn is the first restaurant in Thailand to receive three stars in the eighth edition of the Michelin Guide Thailand 2025. [4] [5] [6] Sorn was ranked 2nd on 2022's list of Asia's 50 Best Restaurants.
Nam tok-noodle ingredients in Thailand. The upper right pot has raw pig's blood that will be added to the noodle soup preparations Nuea yang nam tok, sliced grilled beef in a spicy "dressing" with shallots and mint Lao ping sin nam tok is made with sliced beef steak with a variety of herbs and spices
Bangkok is notable for both its variety of offerings and the city's abundance of street hawkers." [85] There is scarcely a Thai dish that is not sold by a street vendor or at a market somewhere in Thailand. Some specialize in only one or two dishes; others offer a complete menu that rival that of restaurants.
The history of nam chim can be traced back to the Ayutthaya period of Thailand's history. French diplomat Simon de la Loubère, who visited Siam during the mid-Ayutthaya period, described the use of plain sauces with spices, garlic, chibols, or sweet herbs, as well as a fermented shrimp paste called kapi, which was commonly used to enhance the flavor of dishes. [1]
Gaggan was a restaurant in Bangkok, Thailand run by Indian chef Gaggan Anand from 2010 to 2019. It ranked number one among Asia's 50 Best Restaurants [1] and seventh overall in The World's 50 Best Restaurants from 2015 to 2018. [2]