Food Mission 2016: nahm

Using the 1st day of the new year (year 2017) to play blog catch-up.

While I had quite a few foodie adventures in year 2016 itself, one of the highlights was definitely dining at Nahm while I was in Bangkok in April 2016. Incidentally, this is also my one and only overseas trip/holiday for year 2016.

More specifically, the reason why we ended up at nahm was because it was meant to be a birthday treat for Z – who really really wanted to check out nahm!

Apart from the many awards and accoldales nahm has received, notably being ranked in Asia’s 50 Best Restaurants (No. 7 in Year 2015 and No. 8 in Year 2016),  nahm is also notable as a set-up by David Thompson – an Australian chef specialized in Thai cuisine. Also noted from Z that Nahm is the ‘parent’ of Long Chim @ Marina Bay Sands that also serves similar styled thai cuisine.

Location-wise, Nahm is not difficult to find as it is situated right at the ground level of the COMO Metropolitian Bangkok Hotel in the Sathorn district. Which in turn was just 10 to 15 min away by cab from Pratunam (where we were staying).

No pictures of the restaurant though as we were busy getting ourselves settled down and relaxed at our corner table, and was a bit tired to be snapping away at the restaurant interior after our early morning flight into Bangkok.

We went for the 1,600 baht (before taxes) set lunch that works out to be around SGD 75 to 76. Rather than ala-carte, I decided the set lunch would be better for the complete dining experience + it was intended also to be brithday treat for Z.

And so, how does Thai cuisine cooked by an Australian fare in a smart casual setting?

The set lunch consists of 8 courses – which I combined into a collage and posted it on my personal instagram.

In the order from left to right to downwards (and sideways and downwards again) – our meal kicked off with a complementary Amuse Bouche ‘Ma Hor’. This is essentially minced chicken, pork and prawn (which lumped together felt like ba kwa) covered with palm sugar topped with fried shallots on a pineapple. At 1st bite, it was refreshing, and the combination of sweet (i.e. the pineapple) and savoury (i.e. the pork) was perfect!

Next up, a canape (or rather appetizer) – Thai satay + egg nets with prawns, wild almonds and kaffir line, which made for another sweet and savoury combination as well.

Followed by the mains – Scallop salad with coconut & lemongrass …. Steamed coral trout fish with Bang rak yellow beans & prickled garlic (understand this was a signature David Thomson creation where the recipe can be found here) …. Beef rendang curry …. Hot and Sour Shop with chicken, prawns and wild mushrooms.

From the pictures, food wise and presentation wise, it looks like home cooked thai fare. The beef rendang curry was really fragrant, and while the hot and sour soup (aka tom yum soup David Thompson style) was not really that hot (in temperature), but was definitely spicy (although it looked otherwise). I personally liked the steam fish as there was a light lemongrass and garlic aftertaste that went well with the sweet soy sauce.

Thank god for the dessert – which was tropical fruits in scented syrup that took some of the spiciness from the soup off. And we were given a complimentary fruit as well.

Not a cheap meal by all means (as many Singaporeans travel to Bangkok with the expectation that food/dinning in Bangkok is cheap), but good experience to check out thai-style fine dining (as versus to thai-style street food) for a change. What I liked was that the food felt clean (as versus to street-like greasy), while retaining the basic thai sensibility of sweet and savoury flavours by using spices and condiments such as lemongrass.

Apart from the set lunch, Nahm also serves set dinner priced at 2,500 baht per pax – which is a full tasting menu which consists of a canapes, 1 dish from every individual main course section and desserts. We almost went for that, but it was impossible to get reservations for dinner as it was booked out 2-3 weeks in advance. Will love to go back for that next time!

Details:

nahm

COMO Metropolitian Bangkok                                                                                                                         27 South Sathorn Road                                                                                                                       Tungmahamek Sathorn,
Bangkok 10120, Thailand

Tel:  +66 2 625 3388
Email:  nahm.met.bkk@comohotels.com                                                                                                         Website:  http://www.comohotels.com/metropolitanbangkok/dining/nahm

Opening Hours:

Lunch – Monday to Friday
12pm to 2pm

Dinner – Daily
7pm to 10.30pm (last order)

 

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Food Mission 2015: OSO Ristorante

After a sombre week of mourning and reflection (as per my last entry) …… decided to take out some time from the Good Friday long weekend to get this food review entry out of my drafts folder, and do a complete re-write at the same time 🙂

Z had suggested checking out Singapore Restaurant Week – as this is where participating restaurants (mainly fine dining establishments) offer their set menus at a special price. We then zoomed in on OSO Ristorante due to the many GREAT reviews that we have heard of the place.

As one of the participating restaurants, the set dinner was available at a special price of $50++, with an additional $30 dinner charge as stated in the Restaurant Week website.

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We had initially thought that it was a 3 course meal, only to realize that the soup and pasta were separate dishes by itself …… thus making it a full 5 course meal. This is definitely a fantastic deal for an Italian fine dining restaurant under the Singapore Restaurant Week promotions! 😀

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1st up, the appetizer! Smoked Salmon Panna Cotta With Avruga Cavaiar Cucumber-Mint and Gin Liquor Sauce.

My 1st time coming across such a combo. Imagine combining the sweet and smooth taste of an Italian style Panna Cotta with the milder taste of smoked salmon, and to add on a tinge of mint! Was expecting the mint-taste to give the overall appetizer an electic touch …… but it was a lot milder than we expected. This appetizer didn’t wow us that much after all.

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Next up, a classic soup – Cauliflower Soup With Black Truffle Puree and a contemporary pasta – Angel Hair Pasta with Beetroot-Basil Pesto Shrimps, Green Asparagus & Melted Gold.

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Our mains. There were 2 different mains for us to choose from – Stewed Dory Fillet In Lobster-Orange Bisque (or) Braised Veal With Red Wine. I opted for the veal while Z & L took the dory, whilst I shared parts of the veal with them. We felt the veal was more unique and better done, as compared to the dory which was more ordinary.

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Finally dessert to cap off the meal. This is OSO’s Signature Oven Baked Oso’s Classic “Crostata” With 70% Dark Chocolate And Milk Ice-Cream. And easily the BEST part and the highlight of our meal. It looked like a very simple chocolate tart …… BUT the moment you break open the ‘tart’ itself, the milk ice-cream comes gushing out and makes a potent combination with the dark chocolate. Yummmy!

All in all, while the set dinner was at a very good price point (thanks to Singapore Restaurant Week) which we paid $55++ in the end (they did not charge us the additional dinner charge) …… the food did not exactly wow us unlike what we have read in various online reviews, with exception of the dessert :P. But it was a great dining experience, and the restaurant itself had a very nice, cosy interior (refer to the pictures in the official website) without coming across as overly exclusive/stuffy/high class. Speaking of Italian food, since Z and L kept wowing about Valentino, I have earmarked it as a to-go place next!

Details:

OSO Ristorante
46 Bukit Pasoh Road
Singapore 089858
Tel: (65) 6327 8378
Fax: (65) 6224 9610

Email: reservations@oso.sg

Opening Hours
Lunch : 12pm – 2:30pm (Mon – Fri)
Dinner : 6:30pm – 10:30pm (Mon – Sat)

Website: http://www.oso.sg/
Facebook: https://www.facebook.com/osoristorante