I have been a fan of Thai food ever since my first visit to Thailand in 1970. The arrival of Thai restaurants in Sydney was rather disappointing until that 'French' restaurant at the back of a pub on Darley Street Erskineville started to offer Thai food. So began a new page in the remarkable career of David Thompson.
As Sydney began to fall in love with Thai cuisine a supply of the major fruits, spices and herbs also became available as well as an influx of young chefs from Thailand, all of a sudden Sydney Thai restaurants were almost leading the way, and more often than not Thai in Thailand was becoming more commercial.
Now Nahm takes Thai cuisine to a new level. I had expected a similar menu to the latter Darley Street Thai when it went very upmarlet or the similar fare at London's Nahm. Instead I found a whole new range of tastes, far more subtle than I had expected
We started with Pomelo and Grilled Prawns with toasted coconut, crushed peanuts and palm sugar on betel leaves [you eat the whole all together not like an elegant ?farang lady? I saw nearby who spooned the contents and left the leaf]. Next dish for us was the Minced Prawns and cucumber salad with green mango. Then a Thai classic, Crispy Catfish stir-fried with red curry paste, pork, wild ginger and beans. Finally the double-steamed ?kurobuta? pork and baby squid with bitter melon and shiitake mushrooms. All dishes were quite sensational, the overall balance of the meal perfect. That was to be all for us but David himself insisted on us finishing with his current favourite dessert, Durian fruit that had been smoked in coconut cream, served with sticky rice of course! Excellent!
As an extra bonus I was amazed at the quality of the young staff. Thailand is not renowned for attentive and considerate service, sadly the opposite. They certainly selected, trained and have retained the right people here!
$50 for a taste explosion, WOW! But only for those who have no pre-conceived ideas about Thai food and possess open minds in general!