Nahm believes the traditional Thai meal is an exercise in balance, with the dynamic tastes and textures in dishes of all varieties, whether savory or sweet, meat, seafood, or vegetable.

OVERVIEW
The restaurant occupies the ground floor of the hotel, overlooking the outdoor pool. Guests may dine within its cool interiors, out on the terrace, or in our private dining room.

AMBIENCE
The décor, created by famed Japanese interior designer Koichiro Ikebuchi, aims to revive traditional Ayutthaya dining rooms—the space is lined with red brick columns reminiscent of the Kingdom’s ruined temples.

MUST TRY
Saeng-wa Pla Duk Fuu - wild prawn, crispy floss fish with tamarind, ginger, and Somsa, and Gang Pu Bai Cha Plu - southern turmeric curry of blue swimmer crab with betel leaf and calamansi lime

FOOD
Chef Pim's food is a mélange of family recipes, the taste from her childhood, and her research in antiquarian cookery books written by aristocratic Siamese women, some of these books can be dated back to the late 19th to early 20th century. It is our belief that our cuisine can only exist as a part of this sustainable culinary ecology. We showcase products from local farmers and makers we are proud of, from the rice to the plate we serve it on.

Our heritage-tasting menu invites you on a journey into Thai cuisine. We begin with a selection of canapés, your choice of two shared entrees, a personal choice of soup, and your choice of a dish from each section of the main course to share. We invite you to finish your meal with the final course, a personal choice of dessert.

SERVICE
From start to finish the experience of the food and service is impeccable.

PRICING
THB 1,500++

SUMMARY
Excellent high-standard Thai cuisine with the finest and freshest ingredients in a luxury and quiet ambiance, ideal for a romantic dinner or just to delight yourself. Medium to high prices.

ABOUT CHEF
Chef Techamuanvivit began her career in Silicon Valley but eventually pondered the age-old question, "What do I want to do when I grow up?" She started food blogging in the early aughts and quickly gained recognition. Due to her passion for Thai cuisine, she opened Kin Khao in 2014 and won its first MICHELIN Star. In 2018, she took over Nahm, a renowned MICHELIN Star Thai restaurant traveling back and forth between continents, and has maintained the MICHELIN Star status. In 2023, her other Thai restaurant, Nari in San Francisco, also earned yet another MICHELIN Star. Thanks to her commitment to quality and appreciation for the "Thai culinary heritage." Her three Thai restaurants under her care have excelled to success.