Travel Reference
In-Depth Information
Eating
14
nahm
$$$
THAI
Australian chef-author David Thompson is behind what is quite possibly the best Thai res-
taurant in Bangkok. Using ancient cookbooks as his inspiration, Thompson has given new
life to previously extinct dishes such as smoked fish curry with prawns, chicken livers,
cockles and black pepper. If you're expecting bland, gentrified Thai food meant for for-
eigners, prepare to be disappointed. Reservations recommended.
(
0 2625 3388;
www.comohotels.com/metropolitanbangkok/dining/nahm
;
ground fl, Metropolitan Hotel, 27 Th Sathon Tai; set lunch
800-1100B, set dinner 1700B;
noon-2pm Mon-Fri & 7-10.30pm Mon-Sun;
;
Lumphini exit 2)
15
Kai Thort Jay Kee
$
THAI
Although the
sô m·đam
(papaya salad), sticky rice and
lâhp
(spicy 'salad' of minced meat)
give the impression of an northeastern Thai eatery, the restaurant's namesake deep-fried
bird is more southern in origin. Regardless, smothered in a thick layer of crispy deep-fried
garlic, it is none other than a truly Bangkok experience.
(Soi Polo Fried Chicken; 137/1-3 Soi Sanam
Khlii (Polo); mains 40-280B;
11am-9pm;
;
Lumphini exit 3)
16
D'sens
$$$
Atop the Dusit Thani, overlooking Lumphini Park, this is a venture of French wonder-twins
Laurent and Jacques Pourcel, creators of the Michelin-starred Le Jardin des Sens in Mont-
pellier, France. One of Bangkok's best fine-dining options, the restaurant is handsome yet
modern and, likewise, features a progressive menu that draws from the traditions of the
south of France.
(
FRENCH
0 2200 9000;
www.dusit.com
; 22nd fl, Dusit Thani Hotel, 946 Th Phra Ram IV; set lunch
950B, set dinner 3100B;
11.30am-2pm & 6-10pm Mon-Fri, 6-10pm Sat;
;
Si Lom exit 3,
Sala Daeng
exit 4)
