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March 29 - 30, 2013

David Thompson

nahm, Metropolitan Hotel Bangkok.



Languages Spoken:

English and Thai

David Thompson is a widely acclaimed expert on Thai food. His research into Thai culinary techniques and ancient recipes—brought to the public in cookery books and award-winning restaurants has led to a greater appreciation of Thai food outside of Thailand. In 2000 David was approached by hotelier Christina Ong to open a restaurant in London. Nahm was launched at the Halkin hotel in July 2001 to great critical acclaim. Fay Maschler of the London Evening Standard gave Nahm her highest scoring. She wrote: “David Thompson produces dishes more sagacious, undulating, bewitching and boisterous than any you will find even in Thailand” In 2002 nahm was awarded a Michelin star—the first Thai restaurant ever to be recognized with this accolade, which it maintains to the day. In August 2010 David opened a new restaurant, again called nahm, at the Metropolitan Hotel in Bangkok. metropolitanbangkok/dining/nahm

Thompson says: ‘My aim is to cater to locals. I'll use some old favourites from London, such as ma hor. But many—in fact, most—of the dishes here are new. For me as a cook this latest project couldn’t be more exciting. Bangkok allows me to cook for Thais in Thailand. I will prepare and cook intensely flavoured dishes attuned to ingredients that simply cannot be found outside of the country. The whole place will be more relaxed than my London restaurant—much as the Thais are themselves.’

Contemporary Thai Cuisine

Theme / Cuisine

March 29 - 30, 2013 Wine Dinner Friday March 29, 2013 18.30 to 22.00 Seats available For our members:

50 guests on long table THB 1,800 - net including wine THB 1,600 – net including wine THB 300 transportation

Canapés MA HOR minced pork, chicken and prawns simmered in palm sugar with deep fried shallots, garlic and peanuts served with pineapple GORLAE HOI MAENG PUU grilled mussels – southern style NAHM PRIK NUUM KAI NOK GRATAA Chiang Mai chilli relish with quail eggs Monsoon Valley Extra Sec Rosé 2011 ******* Starters YAM NAEM SOT KAO TORT spicy pork with crunchy rice cakes Monsoon Valley White Shiraz 2012 ******* Mains YAM PLAA TORT salted fish salad with green mango PLAA GAPI shrimp paste with chillies, lemongrass and sweet pork GAENG JEUD DTII NAHM MAN pork and prawn soup GAENG PA GUNG DTAENG jungle curry of freshwater crayfish with deep fried shallots and long leaf coriander NUEA PAD YIRAA Beef stir fried with cumin Monsoon Valley Chenin Blanc Medium Sweet 2012 Monsoon Valley Shiraz 2011 ****** Desserts LAMYAI LOY GAEW longans in perfumed syrup GRAYASART crunchy rice cakes Monsoon Valley Muscat fortified 2011

Cooking Demonstration Saturday March 30, 2013 10.00 – 13.00 By reservation only Seats available

12 persons THB 1,200 - net

Contact details

KHAO PAD PU (fried rice with crab) HOR MOK PLA (steamed fish custard) GAENG JUED PED YANG (roast duck soup with young coconut and thai basil) Monsoon Valley Chenin Blanc Medium Sweet 2012

Hua Hin Hills Vineyard GPS: 12˚31’ 35.98”, +99˚42’ 45.70” 1 Moo 9, Baan Khork Chang Pattana, Nong Plup, Hua Hin, Prachuap Khiri Khan 77110 Phone: Tel. +66 (0) 81 701 8875, +66 (0) 81 701 0222, +66 (0) 81 701 0444, +66 (0) 81 904 0555

Guest Chef Calendar 2012-2013



September 28 - 30, 2012

Alex Gares, Four Seasons Resort Koh Samui

October 26 - 27, 2012

McDang, Thanadsri & Son Consulting Co., Ltd

November 23 - 25, 2012

Patrick Martens, Zuma Restaurant, Bangkok

January 25 - 26, 2013

Vichit Makura, Mandarin Oriental Hotel, Bangkok

February 23 - 24, 2013

Bo and Dylan Jones, Bo.lan Restaurant, Bangkok

March 29 - 30, 2013

David Thompson, Nahm Metropolitan, Bangkok

April 27 - 28, 2013

Andreas Bonifacio, La Grappa, Hua Hin

September 2013

Morten Nielson, Sra Bua at Siam Kempinski Hotel, Bangkok

October 2013

Bill Marinelli, Seafood Bar, Bangkok

November 2013

Chumpol Jangprai, Iron Chef Thailand

Chef David at 10th Anniversary of Monsoon Valley Wines  

David Thompson is a widely acclaimed expert on Thai food. His research into Thai culinary techniques and ancient recipes—brought to the publ...

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