Haute Grandeur focuses on hotels that do not want to win the average award.
Richard Hatter, General Manager, Spa ICON, Hong Kong
This Award guarantees guests our establishment has attained the highest achievement
Erich Friedl, General Manager, The Naka Island, Phuket
Haute Grandeur will set a new standard in recognising exceptional experiences
Mart van Berkum, Proprietor & GM, Netherlands
To receive an award from Haute Grandeur Global Spa Awards is a big honour
Choo Li Loo , General Manager, W Hong Kong, China
This Award will bring about an added value to the Wyndham Grand Regency Doha brand
Ayman Lotfy, General Manager, Qatar
We are indeed very happy to be shortlisted
Wajeed Bagwan, General Manager, Suba Spa Dubai, United Arab Emirates
The international exposure we have seen so far has been exceptional we are thrilled
Steven Gargano, General Manager, ADGE Spa, Sydney, Australia
The highest industry Award we can hope to receive we are proud to be shortlisted
Thomas Fehlbier, General Manager, Banana Island Resort Doha by Anantara , Qatar
We are truly honoured to be associated with the most transparent Awards organisation
Marco den Ouden, General Manager, Alila Villas Soori, Bali, Indonesia
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nahm at COMO Metropolitan Bangkok
nahm at COMO Metropolitan Bangkok was influenced by the street food of Bangkok and by centuries-old cookbooks belonging to private Thai households, style combines big, bold flavours with meticulous attention to detail, fresh local produce and traditional cooking methods, maintaining traditional Thai recipes and ingredients.
For lunch, the restaurant offers a lighter, shorter version of the dinner menu, and includes a selection of Thai salads, curries and stir-fries. For dinner, the à la carte menu varies regularly, with highlights including coconut and turmeric curry of blue swimmer crab to tamarind and chilli relish with grilled catfish and neem leaves. Dessert varies from kaffir lime in perfumed syrup with candied coconut to durian and sweet sticky rice.
The main space, which seats 112, has a warm, honeyed glow with inspiration drawn from the Ayutthaya period; from 1300 to 1700, Thai artisans were celebrated for their elaborately decorative works including wood carvings. With the layering of low-level screens, soft light is naturally diffused throughout the restaurant to create a cosy, intimate ambience.