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.