Certifiably ill Mama noodles @ Jeh O Chula (Bib Gourmand)

Jeh-O-Chula

Bib Gourmand instant noodles? You betcha! This is the immensely famous Jeh O Chula (written in Michelin Guide as Jay Oh) with queues almost as legendary as Raan Jay Fai. I had the misfortune of dropping by without a reservation and the girl there told me it’ll be a 2 hour wait minimum. I had come from the dubious entertainment district Nana Plaza (claiming to be The World’s Largest Adult Playground) where I indulged in 7 beers and the company of questionable women. I also had dinner at Upstairs at Mikkeler prior to that, so I was still quite full.

Jay-Oh

Jeh O Chula is a surprisingly spacious restaurant with a huge kitchen churning out bowls and bowls of Mama noodles. I imagine such a fast-paced kitchen would have harried staff but they’re all really friendly. The ones closest to me posed when they saw me snapping a photo so I took a selfie with them. It’s like an assembly line of instant noodles to feed the appetite of the masses seated outside.

Dirty-Forty-Beer

It seemed inadvisable to order another beer after a huge dinner followed by a drinking session with unfamiliar women at a go go bar. My stomach was almost at capacity and I wondered if I would be able to finish all the food. I decided to try. This is Dirty Forty Amber Ale (160 baht) – a beer brewed in Perth, Australia but conceived in Bangkok. I drank it with delicious, refreshing ice. Don’t judge me bro, it was hot outside and I have been waiting for a long time.

Jeh-O-Mama

This is their famous Mama tom yam instant noodles with seafood. It’s a huge portion with 3-4 packets of Mama noodles inside. Jeh O Chula’s signature dish is tom yam soup and they use their homemade tom yam soup instead of the flavor packets in Mama, which is what makes this so good. There’s tons of prawn and squid and the noodles are crowned with 2 raw eggs, which adds a wonderfully creamy flavor and cools down the noodles.

Mama-Noodles-Bib-Gourmand

I immediately copied this idea for my cheat meals and I’ve been eating instant noodles with raw eggs since. Jeh O Chula has a beautiful tom yam soup base – it’s spicy and sour and hits all the right notes in whetting my appetite. I told the server I can handle very spicy food, Thai spicy, and this one delivered that in spades. It was almost too spicy but I loved it. I loved it so much I scarfed everything down, even though I was dangerously close to puking from the sheer amount of food.

Thai-Sashimi-Salad

I also ordered a side of their wonderful Thai style salmon sashimi. This is like a ceviche or umai – there is an acidic liquid made with lime that cures the salmon. It’s not entirely cured though, most of it is still raw. It sounds simple but the alchemy that goes into the ingredients produces such a delicious bowl of fresh seafood. This dish is out of control! The addition of mint and raw garlic kicks up the flavor by a few notches! I love it! Not to be missed.

Jay-Oh-Bangkok

I was so enamored by everything that I contemplated declaring Jeh O Chula as my top destination this trip. That would be exceedingly unfair to Gaggan and probably the beer talking so I’ll just say it’s the best comfort food I’ve ever had. I highly recommend their awesome Mama tom yam noodles and their insanely good Thai style salmon sashimi. Do note that Jeh O Chula only starts serving their famous Mama noodles after 11 pm. They have standard khao tom (congee) with cooked dishes before that. Visiting Jeh O Chula late at night for supper is something you must do when you’re in Bangkok. I can’t recommend it enough.

10-course dinner with beer pairing @ Upstairs at Mikkeler (1 Michelin star)

Upstairs-at-Mikkeler

Upstairs at Mikkeler by Chef Dan Bark is a tiny restaurant with only 5 tables that somehow managed to win a Michelin star. This was not entirely surprising as I have heard superlative reviews on the interwebs and from friends who have visited way before the Michelin Guide came to Bangkok. The Mikkeler brand is a craft beer brewer and Upstairs is literally the restaurant above the Mikkeler pub downstairs.

Upstairs

There were way more chefs and waiters than actual diners in the restaurant. The food prep is laborious and Upstairs at Mikkeler is also famous for their beer pairing, a very modern take on the wine pairing at other upscale restaurants. They’re a brewer after all. There’s no menu available – Upstairs only offers a 10-course tasting menu for 3,800++ baht with an optional beer pairing menu for 1,300++ baht. I went for both since there’s no way I’m passing on such an unusual beverage pairing.

Mikkeler-Passionfruit

Dinner started with an amuse bouche that was not listed in the menu. There are more than 10 dishes because of this. My friendly waiter described this as Vanilla whipped cream with lots of passionfruit and a bit of oats. It’s supposed to be an acidic start to whet your appetite since sour is a known appetite stimulant. It works!

Mikkeler-Say-Hey-Sally

The first few courses were accompanied by Mikkeler Say Hey Sally, a 4.6% alcohol pilsner. There are 6 beers in total and they’re mostly from kegs or draft, but the beer pairing guy will bring you the can/bottle so you can see for yourself and take photos if you want. Mikkeler even provides a smartphone tray beside your eating utensils so you have a proper place to place your phone. I thought that was a funny and excellent touch.

Upstairs-Amuse-Bouche

Bacon marmalade. Whole grain mustard. Maple syrup. Quinoa chip. It’s the perfect small bite before the meal proper. The chip was still warm due to the just-in-time preparation in the kitchen. Each course is only plated when they see you’ve finished the previous. The open kitchen and restaurant is small enough that the chefs can see your plates and tables. One caught me staring at her and smiled – that’s how small the restaurant was!

IKURA

IKURA – blueberry, hibiscus, thyme was the real first course. The bottom is thyme infused milk (excellent) with tapioca pearls and chips, hibiscus soaked water, and ikura (salmon roe) on top. It has a very unusual, bright flavor. To be honest, it doesn’t immediately register as good coz it’s so progressive but it’s certainly an intriguing dish.

Mikkeler-American-Dream

The upcoming carrot course signaled a change to the next beer – Mikkeler American Dream, a 4.6% hoppy pale lager. It was indeed very hoppy and bitter. The beer pairing guy explained that the next few dishes were sweet, so a bitter beer helps balances the flavors. I really like him. He’s a Thai guy who was born in Malaysia and he’s such a beer geek. It’s fun to learn from him.

CARROT

CARROT – goats milk, grapefruit, fennel is next. It’s carrot 6 ways (!!!) e.g. six different preparations of carrot from dehydrated carrot to puree. It’s paired with goat’s milk curd, fennel marmalade, lemon pudding. I really loved this dish! It’s delicious, sweet and goes well with the hoppy beer.

Brioche

There was also an extra course of homemade brioche with black lava salt and olive oil jam. This looks very simple but it ended up being one of my favorite dishes. Nothing beats good bread fresh out of the oven and the black lava salt really highlights the sweetness of the butter. The olive oil jam was delicious too. Very yums, but I know I can be biased coz I love bread.

POTATO

POTATO – bacon, cheddar, leek is the soup course. It’s very fragrant. As is the trend in fine dining, the waiter finishes the dish table side. I could smell it as soon as the waiter started bringing it over. It also has bits of shaved potato (including the skin) at the bottom which provides a nice textural element. It sounds simple but from the waiter’s description, the work that goes into a dish like this is not insignificant. They even make the bacon themselves.

Zeffer-Hopped-Cider

Zeffer Hopped Cider is next, a 5.4% alcohol cider. This ended up being one of my favorite drinks of the night. You know how commercial cider like Somerset is extremely sweet to the point of being off-putting? Other ciders go the opposite route and they’re so acidic it puckers not just your lips, but your entire body. Zeffer Hopper Cider is the perfect balance – it’s not sweet, but not too sour too. It’s also bitter so it’s nicely balanced. Bittersweet, but more bitter than sweet.

CAULIFLOWER

CAULIFLOWER – curry, grape, hoja santa. There’s grapes inside, which was pleasant. It adds a sweet touch to the salty curry. They also have sacred leaf, the Mexican leaf they use for cooking tamales. Upstairs only lists the first 3 ingredients of each dish so it’s up to you to discover some of the others and the waiter will give you a run-down afterwards. It’s a very textural dish.

HOKKAIDO-SCALLOP

HOKKAIDO SCALLOP – finger lime, dashi, cinnamon. This is a very Instagrammable dish.

Scallops

The waiter brought a bowl of cinnamon and stone with a teapot to my table. Upon serving the scallops, he poured cinnamon water over the cinnamon bowl to diffuse the essence of cinnamon over the table. He explained that the scallops were too delicate for cinnamon to be added directly so the chef thought of using smell to add the essence of cinnamon instead.

Smoke

This is also one of the first batches of finger lime they grow in Thailand. I’m familiar with the efforts to grow finger lime in Australia and they’ve started doing the same in Bangkok too. It adds a nice zest to the very fresh scallops in dashi.

Mikkeler-Windy-Hill

Mikkeler Windy Hill, a 7% New England IPA came next and it’s supposed to go with the upcoming 2 dishes. It has a heftier alcohol content to shift the dinner into the second phase. It’s a lighter tasting beer to wash away the fattiness of the next few courses.

WAGYU-BEEF

WAGYU BEEF – sherry, truffle, chive. This is Sanuki wagyu raised with beer. It’s proper Japanese wagyu raised in Japan and flown in, not the much inferior Australian cattle breed. There’s a shockingly delicious truffle paste to go with the beef, as well as chive powder and purple potato chip. I ate one of the slices by itself, one with the chive powder and one with the delectable truffle paste. They’re all yummy! The beef has lovely flavor and it’s not too fatty unlike some highly marbled wagyu. It’s also cooked perfectly – blue, which is raw inside. I love this dish to bits. The truffle sauce is intensely overpowering and pairs well with the beef. I could eat this all day. It’s my favorite dish of this trip.

HONEY-DEW

HONEY DEW – prosciutto, balsamic, white truffle. This is 16 month old prosciutto sprayed with white truffle oil. The waiter comes with a small bottle and sprays the white truffle oil right before you eat this. I was most impressed with the dense flavors within the 16-month-old prosciutto. That’s a long time to age meat! Why honey dew? That’s what it tastes like even though there’s no honey dew in here.

Boon-Lambiek

Boon Lambiek, 7.2% lambic. A lambic is a type of beer from Brussels in Belgium. It’s for the last savory course and the pre-dessert.

DUCK

DUCK – beet, black garlic, pumpkin. This is duck in 4 forms – sous vide, confit, grilled and fried. Upstairs also ferments the garlic sauce for 19 days! There’s pickled kelp noodle to go with the confit duck. The skin is fried. I like the main sous vide duck roll but the confit duck is off-putting to me. It’s so oily and cloying I found it impossible to enjoy it. This is not the fault of the chefs per se but a personal preference. I’m not a huge fan of confit duck and other such overtly rich preparations.

APPLE

APPLE is the trendy dessert called a pre-dessert nowadays to kick start the dessert courses. It’s served on a nice porcelain ring and it’s more like a palate cleanser since the shell of the apple is filled with liquid and it bursts in your mouth the moment you put it in. The waiter also warns you to eat this in one bite since there’s liquid inside.

Mikkeler-Beer-Geek-Thailand

Mikkeler Beer Geek Thailand is the last beer pairing, a 10.9% alcohol imperial stout to go with dessert. It’s the perfect end since the bitterness balances out the dessert dishes well. This beer is inspired by mango sticky rice and it’s brewed with jasmine rice, mango, coconut and lactose. It’s like a bittersweet dessert beer. My second favorite beer after the hopped cider.

PISTACHIO

PISTACHIO – cherry, rhubarb, rose. This is my favorite dessert. It’s a mixture of different textures and flavors with bright notes like rhubarb, rose petals and herbs as well and deeper notes like biscuit crumbs, pistachio and cherry. A most excellent and balanced dessert plate. Wonderful stuff.

CHOCOLATE

CHOCOLATE – banana, cranberry, yoghurt is a very sophisticated dessert. There are so many different chocolate preparations here – wafers, molds, ribbons etc. My favorite is the log filled with white chocolate and banana that oozes out when you cut into it.

Oozing-Center

It’s beautiful.

Upstairs-Petit-Fours

You’re served with coffee and a selection of petit fours to signal the end of the meal. I like the apple ribbon the most, followed by the chocolate chip cookie.

Upstairs-Mikkeler

I enjoyed my dinner at Upstairs at Mikkeler. The bill came up to a hefty 6,333 baht (RM 804) for 1 pax inclusive of full beer pairing, coffee and water. It’s half the price of Gaggan. The waiters are all very knowledgeable, friendly and they’re happy to share the preparation and stories that goes behind each dish. I liked the beer pairing guy too, an approachable true beer nerd from Thailand (born in Malaysia!). The food is good and the ambiance is great. You can see the chefs working from your table – that’s how intimate the space is. Definitely recommended if you like beer and food.

J’aime by Jean-Michel Lorain (1 Michelin star)

Jaime-Piano

I’ve heard nothing but positive feedback for this Michelin starred French restaurant in U Sathorn Bangkok. U Sathorn is a beautiful, sprawling colonial style hotel/resort with much of the associated accoutrements. The lobby is an open al-fresco space, which might not be the best option in the sweltering Thai heat, but thankfully J’aime restaurant itself has a more practical approach to air-conditioning. The main feature in J’aime is an upside-down piano as a centerpiece in the restaurant. The entire kitchen is also visible from the dining area so you can see all the chefs inside preparing your food. I thought that was a nice touch.

Jaime-Restaurant

There is a dedicated booth outside the restaurant for reservations. This fixture is usually just for show in similar restaurants and I’ve never actually seen it manned. However, J’aime dedicates a staff member here, which is a refreshing change. Very proper, very French.

Marine-Lorain

The restaurant manager is Marine Lorain. If her name sounds familiar, it’s coz she’s the daughter of Jean-Michel Lorain, the namesake and owner of the original two Michelin star La Cote Saint Jacques in Bourgogne, France. She’s unfailingly friendly and very knowledgeable about the local food scene. She found out I’m here to pay homage to the recently published Michelin Guide Bangkok. I had a nice conversation with her about which Michelin star restaurants are worth a visit in Bangkok.

Jaime-Cocktail

I was here for lunch and ordered their set lunch menu, an excellent value at 1,200 THB. They also have a shorter express 3-course business lunch menu for just 990 baht, but I went with the longer one. I was still mildly hungover from the wine pairing at Gaggan last night so I indulged in J’aime (350 baht) – their signature cocktail made with Ron Zapaca, Captain Morgan rum, Melon liqueur, lime juice and passionfruit.

Jaime-Bread

The bread selection is pretty good too. I enjoyed nibbling on these with butter, which was replenished after I finished the pat.

Orange-Scented-Eggplant-Soup

Orange-scented eggplant soup, ratatouille, and fennel salad. The soup is poured on the dry ingredients table side. It’s creamy and there’s a lot of texture underneath. Pleasant.

Cacao-Nibs-Quinoa

Romaine lettuce garnished with avocado, cacao nibs, and olives, served with quinoa and a lime & cucumber juice. Corn, tomato, and a fresh herb garden. This salad came in two separate plates and you’re supposed to mix them together. I never would have thought salad would taste so good!

Fresh-Herb-Garden

It’s the most delicious salad I’ve ever eaten and that’s saying a lot. There’s a lot going on here – oils, foams, greens, grains. It’s fresh and every element adds something to the plate. I particularly enjoyed the green avocado foam.

Monkfish-Wakame-Plankton

There are two mains you can choose from, either Monkfish, eryngii mushroom, and wakame seaweed, with a rice & plankton emulsion or Duo of Phetchabun cherry duck breast and leg, served with mulberries and morning glory. I went with the monkfish as per Marine’s recommendation. It’s cooked well and flakes off beautifully. I also like the seaweed and plankton on the side – what better to accompany a piece of fish than marine foliage?

Candied-Fruit-Fig-Sorbet

Lightly spiced candied fruit with a fig sorbet, and a walnut & almond cracker ended the meal. I love this dessert! I’ve been moving away from chocolate based desserts recently and find that I appreciate the less sweet and more complex fruit based desserts more. This was perfect! It’s just the right note of sweetness (which is barely) and has nice acidic undertones from the fig and textural elements in the walnut and almond cracker. Excellent.

Amerigo-Tito-Sesti

J’aime does classical French cooking very well and their lunch set is exceedingly good value. I spent 1,590 baht (RM 202) inclusive of a cocktail and water. The service is attentive and the food is delicious. You’ll enjoy this if you like the French approach to cooking. I managed to take a photo with Head Chef Amerigo Tito Sesti too! Please excuse my prosperous stomach.

Sra Bua by Kiin Kiin (1 Michelin star progressive Thai)

Sra-Bua-by-Kiin-Kiin

I scheduled Sra Bua by Kiin Kiin as my last meal in Bangkok. I was flying back in the late afternoon so I made a lunch reservation. Sra Bua is in the beautiful Siam Kempinski Bangkok hotel. I’ve stayed at Kempinski Taschenbergpalais in Dresden and Kempinski Gravenbruch in Frankfurt and I’ve always been impressed by the excellent service there. I left my bags at their concierge for the whole day while I had lunch and walked around Siam Paragon. If the name Kiin Kiin sounds familiar to you, it’s the Michelin starred Thai restaurant in Copenhagen, Denmark. They’ve opened an outpost right in Bangkok and I’ve heard so many good things about the progressive Thai food they serve.

Sra-Bua

I was surprised to see every single table occupied when I arrived for lunch. This is very unusual, especially for a lunch service. I doubt all but the most popular restaurants can boast such a capacity. Sra Bua has a large odd-shaped dining room with chandeliers, water features, starched linens and servers in uniform. The waitresses are all trained well, able to explain the dishes and perform on demand (as is necessary to introduce some of the dishes).

Summer-Menu

I went for the seasonal Mini Summer Journey menu (2,100 baht) which was also promoted by a huge billboard outside the hotel. This is a special menu for summer and they don’t serve their regular (shorter) set lunch menu while this promotion is going on. They hand you a complimentary cup of lemongrass tea while you peruse the menu. I thought that was a nice gesture. Each table also has a huge bound book filled with Sra Bua by Kiin Kiin’s recipes you can read if you’re bored.

Tuk-Tuk

The meal started with the Street Food and Snacks appetizers and a bit of theater – my waitress came with a covered cloche and opened it with a flourish at my table. The smell of burning smoke filled my table. “Welcome to Bangkok”, she said with a smile. “Here’s some tuk tuk smell”. I thought that was quite clever.

Street-Food-and-Snacks

This came as a trio of appetizers – there’s a nacho dusted with their Sra Bua curry dust (which is made from actual curry and dehydrated for a few days before being turned into powder), the tuk tuk skewer bite and some dehydrated lotus root served on real lotus pods.

Lotus

The plating and presentation of everything was spot on.

Magic

My waitress then came with a bowl filled with black grain, which she presented to me. “There’s nothing inside”, she declared. She then shook the container vigorously, applying centrifugal force, before opening the lid with a flourish. “Magic” she said with a smile when a brown nugget appeared.

Wasabi-Biscuit

It’s a piece of bread that you’re supposed to eat with the wasabi sauce they had previously put on your table after telling you the other part is coming. I love this interactivity and storytelling. 10/10.

Smoke-Foie

Roasted Foie Gras, Mushroom Ravioli, Five Spices Pork Ravioli and Mushroom Bouillon came next with a cloche covering a cracker. This was opened so the smoke wafts out and you can smell it while eating. Beautiful. The generous chunks of foie gras was smoky and creamy. I love the mouthfeel. It goes very well with the Thai inspired pork ravioli.

Bouillon

There’s also very clear consommé poured by the waitress before you dig in that tastes intense and delicious. The yellow dabs of sauce have a mustard base to cut through the richness of the foie gras/pork ravioli.

Roasted-Foie-Gras-Mushroom-Ravioli

It’s a perfect dish. The cracker is infused with dust which wafts delightfully when you take a bite.

Nitrogen

Maine Lobster Salad, Frozen Red Curry is the signature dish of Sra Bua by Kiin Kiin. It comes with billowing clouds of smoke from liquid nitrogen. It’s a whole lobster that’s been deshelled and served with herbs and edible flowers. There’s a scoop of their curry ice cream (curry sauce made into ice cream) and foam which tastes like the sea. The liquid nitrogen is not just for show – it’s there to prevent the curry ice cream from melting.

Maine-Lobster-Salad

All these components go so well together. The perfectly poached lobster is delicious when paired with their awesome curry ice cream and marine foam. I could have happily eaten this every single meal for the rest of my life. Excellent!

Slow-Cooked-Beef-Rib

Slow Cooked Beef Rib with Homemade Oyster Sauce was served next and it’s the only dish my camera AI recognized as “Food”. All the other dishes didn’t trigger the food AI. It’s so progressive it doesn’t look like food. The beef rib was wonderfully smoky and tender. They also serve a small bowl of rice with it so you’ll have something to pair it with. A thoughtful idea since the oyster sauce is quite salty and this is after all, a Thai way of eating. I love the crispy dehydrated vegetable too.

Mango-with-Sticky-Rice

The meal ended with an interpretation of Mango with Sticky Rice as dessert. It has vanilla ice cream and sticky rice at the bottom and comes served with a cotton candy cover which is dissolved by the application of hot mango sauce. It tasted alright but I’ve seen too many such executions in trendy cafes to be impressed. This is not Sra Bua’s fault though.

Sra-Bua-Petit-Fours

There was also complimentary coffee, which is a refreshing change. Usually coffee is charged at these restaurants for RM 20-30. The petit fours were dainty and unique – I particularly loved the cinnamon looking one, which is actually some kind of raw (as in nama) chocolate. Very unique textures and flavors.

Sra-Bua-HB

I really enjoyed Sra Bua by Kiin Kiin. I truly think they deserve a second Michelin star. My experience here was almost on par with the 2 Michelin star Gaggan. My only regret was not choosing this for dinner so I can have a longer menu and dining experience. Lunch cost me 2,472 baht (RM 313) with water. I can’t recommend them highly enough – in fact the only two Bangkok Michelin restaurants I would recommend without reservation is Gaggan and Sra Bua by Kiin Kiin. I will definitely be back for dinner next time I’m in Bangkok.

MIGF Macanese Cuisine Menu @ Samplings on the Fourteen

Samplings-on-the-Fourteeth

My famous Instagram personality/healthy living influencer/TV host friend Soo Yin extended an invite to a food tasting at Samplings on the Fourteen. This restaurant is a mere 4 monorail stops away from my office so I dropped by after work to check out their MIGF menu. MIGF is the Malaysia International Gastronomy Festival. The festival was a huge deal in 2003 when I was a fresh grad working in KL. I would check out the participating restaurants with my meager salary at the time and most of the offerings were good. However, the inclusion criteria seem to have changed – there’s a few additions I wouldn’t think of as fine dining and the same few faces from Genting has an oversized presence.

HB-SooYin

That doesn’t mean they’re all duds though. The well regarded nadodi is one of the restaurants in MIGF 2018. I’ve also been hearing tons of positive things about the progressive gen in Penang. I haven’t dined at either, my experience tend to lean towards the Michelin Guide. I admit, I’m a Michelin star chaser and I’ve dined at world class Michelin starred restaurants in Paris, Hokkaido and more recently, Bangkok. I really enjoyed the dinner I had in The Lab at Gaggan two weeks ago. That said, there are very few places in Malaysia which I would consider world class restaurants.

This is the Light Macanese Cuisine Menu (RM 178 nett) offered by Samplings on the Fourteen. The Full Macanese Cuisine Menu is the same thing but with two glasses of wine pairing at RM 208 nett.

Portuguese-Squid-Salad

The appetizer was Portuguese Squid Salad, which was a cold dish of squid with a few brushed sauces. I detected a rather fishy smell emanating from the cephalopod and the sauces were not very intense. I didn’t think they added much to the dish. It’s not my favorite thing.

Potato-Kale-Soup

The soup course which featured Potato Kale Soup was better. It’s rich and has bits of crunchy elements and something which tastes like pork (though I’m told this is a pork free restaurant so it’s probably turkey ham). Decent.

Macau-Garlic-Prawn

The entrée of Macau Garlic Prawn was my favorite dish of the night. The prawns were cooked well and the garlic chips were excellent. I also liked the mash/puree served on the side – the flavors go swimmingly with the garlicky prawns. Good stuff.

Grilled-Fillet-of-Marble-7-Wagyu-Tenderloin

We were given a choice of two mains and I got to sample both of them since myself and Soo Yin ordered a different one each. I went for the Grilled Fillet of Marble 7 Wagyu Tenderloin. Unfortunately, the waiter who took my order did not ask me my preferred doneness so it came out medium. I usually go for blue or rare. I honestly wouldn’t have rated this as an M7 wagyu. To be fair, this is probably Australian wagyu, not the excellent marbled breeds from Japan (a steak of this size would cost much more than the price of dinner alone). However, this dish came across as one dimensional and flat due to the minimalist seasoning. This can only be pulled off if the meat is of exceptional quality and it’s not. I was hoping the pink lotus root would have been pickled more – adding an acidic touch to this dish would have saved it. I have had two excellent steaks in the past fortnight, once at Gaggan and another time at Upstairs at Mikkeler. But lest you think I’m a food snob (that’s totally not me if you have me on Facebook), I honestly think a dedicated local steakhouse like TTDI Meat Point would be a better bet if you like steak. Their chimichurri sauce is excellent.

Confit-of-Soon-Hock

The other main was Confit of Soon Hock. I like this one better. The fish was cooked decently and flakes off well. I thought the portion was a little too small to be a main but maybe that’s an internal food cost calculation thing. I would go for this over the beef. The addition of potato balls (?) was a bit curious though. I did not think it added to the dish and the texture doesn’t go very well since both are soft.

Serradura

Dessert was Serradura/Macarons. This was spelled as macaroons in the menu and all MIGF literature. That annoys me more than it should. They’re two different things. Macarons (the French meringue confectionary) should be spelled with a single o. I know some inclusive, vegan, body positive liberals have started saying both spellings are correct if you prefix it with “French” e.g. French macaroon but since there’s already a coconut biscuit called macaroon and the French spell it macaron, why would you invite confusion?

Mini rant aside though, the serradura was excellent. I had to convince Soo Yin to eat it coz it was so good. I love the malty biscuit dust – it reminds me of all the Marie biscuits I ate as a kid and goes very well with the whipped cream. Asians love textural play in their food and this checks all the boxes. Bonus points for also not being too sweet. However, the macarons that came with this dish was overly sweet.

Fourteenth-View

It’s been a very long time since I’ve been to a food review. I did enjoy talking to my fellow bloggers during the night. I had fun. The food wasn’t the best, if I were to be honest, but there were some highlights in the menu – the excellent shrimp entrée and the serradura were my favorites.

Cons:
Macarons is spelled with one ‘o’. Macaroons (with two o’s) is a different type of biscuit made with coconut
Food wasn’t very impressive

Pros:
The cute waitress added me on Facebook

Nahm, Bangkok (1 Michelin star)

Nahm

Nahm is rated as the 10th best restaurant in Asia by the well regarded S.Pellegrino list. They also have a Michelin star in the Bangkok Michelin Guide. I was quite excited to try this restaurant as the owner is an Australian (Chef David Thompson) whose Nahm London was the first Thai restaurant to get a Michelin star. It’s unusual for an Aussie to be regarded as a trailblazer for Thai food in Thailand so the kudos doesn’t come with some amount of controversy. However, he has since stepped down and given over the reins to Chef Pim Techamuanvivit (who owns the 1 Michelin Star Kin Khao in San Francisco).

Nahm-Lunch

I must admit, I’m not an expert in Thai cuisine and I don’t know enough about flavor combinations and classic spices to comment on that. I just know what tastes good to me. I’m hitting up several Thai restaurants with a Michelin star this trip (Nahm, Sanah Jaan, Bolan and Sra Bua) so I can compare between them. I thought my Bangkok Michelin star collecting trip should include an appropriately large sample of Thai food restaurants.

Nahm-Bangkok

Nahm is located at COMO Metropolitan Bangkok, which is a nice hotel in a swanky neighborhood. There’s a private school just up the road. You can see the pool from the restaurant and the interior of Nahm is decorated elegantly. There’s soothing Thai instrumentals playing softly over the speakers and the lighting is subdued, but with powerful directed lights illuminating the tables so you can see your food when it comes.

Nahm-Rice

The service was excellent too. I had a very attentive (in a good way) waiter that anticipated my needs and wants. From our conversation, he found out that I’m a food geek and offered me a tour of the kitchen by the chefs, which I enjoyed very much. I like how some service staff is astute enough to know what you like and provide that proactively without asking. It’s a sign of great service. 10/10.

Chatri-IPA

I ordered a Chatri IPA (360 baht). It’s a collaboration edition between Full Moon Brewworks in Phuket and Stockade Brew Co in Australia. It’s a very hoppy beer, pleasantly bitter and grassy tasting. It goes very well with strong tasting Thai food.

First-Bite

The first bite was a savory crepe made with prawns. It’s crispy and sweet-savory. It tastes very shrimpy and goes well with the sweet toasted coconut topping. I went for the lunch set menu for 1,600 baht. You get both canapes, a choice of one each from the entrée, soup, curry and wok fried, steamed and grilled sections as well as a dessert.

Nahm-Canapes

The canapes was Bright santol dressed with dried shrimp, pork, peanuts and herbs served on crisp rice crackers (470 baht) and Miang of lobster, chicken, green mango, snake fruit and herbs served on thong-lang leaves (500 baht). Santol is a tropical fruit that is shaped like a mangosteen but orange in color. The server recommended eating the santol one first since betel leaf is quite intense tasting. I liked it but I prefer the miang kham interpretation. I love the addition of snake fruit (what we call salak in Sarawak) in the betel leaf (actually Indian coral tree leaf, the other leaf they use for this). It’s very flavorful, complex and appetizing, three characteristics you want people to describe your entrée.

Nahm-Entree

I chose the Fiddlehead ferns from Northern Thailand with songkla wild prawns and delicious tawai dressing (780 baht) as my entrée. The fiddlehead ferns were perfectly cooked, as was the accompanying juicy shrimp. The prawns added the taste of the sea into the dish and the coconut and chilli notes rounded things up. It’s excellent but a bit difficult to eat with the provided spoon. A fork would have been better.

Nahm-Main-Courses

The main dishes all came together next. I’ll go through them one by one. You’re supposed to eat the dishes together with rice, of which two varieties were served. There’s a Thai red rice option that tasted surprisingly good and a white fluffy variant I preferred (Suphanburi young harvest rice). These were topped off promptly too, the waiter will come with the two mounds of steaming rice on banana leaves when he sees you’re about to finish yours.

Tom-Yum

I liked the Tom yum soup of river prawn, blue foot mushrooms, chilli jam (450 baht) with a single large prawn. This was my choice of soup. The spiciness level is quite intense even for me, and I eat Thai bird eye chillis raw by the bunches. It’s very good though. It’s so sour and flavorful! The soup really whets my appetite.

Red-Curry-Duck

Rich red curry of duck with snake fruit, sour yellow eggplant and chilli leaves (770 baht) was decent. Don’t get me wrong, there’s nothing bad about it. It just had the misfortune of coming out with the stellar fish, which overshadowed it. It’s decent and spicy, just a bit too oily for my tastes. Not my favorite thing.

Steamed-Grouper

The fish was the real star. I went for the Steamed leopard coral grouper with pork, fermented yellow beans and fried garlic (880 baht). It’s red coral steamed perfectly with aromatics. So delicious, I wanted more. There’s a lot going on here, both flavorwise and in the texture department. I saw whole taucu bean split in half and there’s some crunchy elements in the dish too.

Pandanus-Dumplings

Dessert is a sesame crepe and a local Thai sweet with a dish described simply as Pandanus dumplings in fragrant coconut milk (350 baht). I spooned one mouthful and was so pleased I exclaimed “Mmmm…” out loud! I thought it was bubur cha cha or something similar. I expected it to be hot. It’s not. It’s icy cold with shards of tiny ice. The strong and intense jasmine taste is spectacular. You can smell it before you eat it and the jasmine permeates all your taste buds and sense of smell. So awesome! They make it with jasmine scented water.

Nahm-Me

The pandan dumplings are delicious too. They’re not sweet, almost neutral and slightly bitter. It’s perfect paired with the mildly sweet jasmine water. It was so good I ordered another serving a la carte. No joke. The a la carte one came with more dumplings and an additional crepe. My waiter sheepishly told me that the set menu only has 1 crepe and less dumplings but the a la carte has more. This dessert also tastes better when you break the crepe into the dish for a crunchy texture. Such a strong finish!

Nahm-Kitchen

I was given a tour of the kitchen courtesy of my waiter. He introduced me to Head Chef Jan, who delegated another younger chef to bring me around the kitchen. Nahm has a huge kitchen, with a finishing/plating area featuring the same lamps that are in the dining room, presumably so they can see how it actually looks like outside. There’s a dry area, a wet area and a special kitchen for pastries/desserts. There’s even a charcoal grill inside where they can grill prawns for that authentic smoky flavor! I also went to the kitchen they share with the rest of the COMO Hotel F&B outlets. I hear this is where they prepare room service.

Ending-Bite

The ending bite is a small bite they give you when you ask for the bill. It’s the polar opposite to the first bite, the yin to that yang. This cracker is sweet instead of savory but the filling is the same toasted coconut. I thought that gave the meal a nice and symmetrical cap.

Nahm-Chefs

I highly recommend Nahm for Thai food. Their lunch is a great deal at 1,600 baht. I went with a beer (360 baht) and an additional pandanus jasmine dessert (350 baht) so my bill was 2,718 baht (RM 343). Lovely ambiance, excellent service, great food. I couldn’t ask for more. Recommended!

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