"Pim Techamuanvivit's Michelin-starred Thai at COMO Metropolitan — a 3,900-baht heritage tasting menu. Book it to impress a client."
Pim Techamuanvivit took over Nahm in 2018 and has held its Michelin star every year since. Her cooking leans on antique Siamese recipes and a chilli jam built from her grandmother's formula, the base for half the menu. The room sits beside the pool at COMO Metropolitan on South Sathorn Road; the Heritage tasting menu runs 3,900 baht, with a 2,900-baht wine pairing. The grilled river prawns with tamarind are the dish to judge it by.
The Kitchen
Pim Techamuanvivit cooks Nahm as a research project as much as a restaurant. She mines antiquarian cookbooks written by aristocratic Siamese women and rebuilds the dishes for a modern table, anchored by a house chilli jam (nam prik) based on her grandmother's recipe. That jam runs through the menu, from the tom yum to the salad dressings. The signature is grilled river prawns with tamarind and wild pepper leaves, big sweet prawns over a sour-hot sauce that is the clearest statement of what she does.
She took the kitchen in 2018, following David Thompson, who first won Nahm its Michelin star and a top Asia's 50 Best ranking; under Pim it has kept its star every year since. The format is a 3,900-baht Heritage tasting menu, with an optional 2,900-baht wine pairing, served beside the pool at COMO Metropolitan Bangkok, 27 South Sathorn Road. A la carte is available too, but the menu is the point, and it stands among the world's benchmark Thai kitchens.
The Room
Nahm is a low, dark, serious room off the COMO Metropolitan lobby, opening onto the hotel pool. Lighting is dim and flattering, tables are well spaced, and the sound stays at a hum even when full, since this is a quiet-luxury crowd rather than a scene. Dress is smart, with no shorts, though jackets are not required. Service is precise and well drilled on explaining the menu's antique references. Around fifty seats, plus a handful of poolside tables that are the ones to request in the cool season.
Best for Impressing a Client in Bangkok
Book Nahm to impress a client because it signals taste rather than spend. The 3,900-baht tasting menu is serious money in Bangkok but reads as considered, not flashy, and the Michelin star gives a guest a reference point they will recognise. The room is quiet enough to talk business between courses. The menu's backstory, recipes pulled from century-old Siamese cookbooks, gives you something to discuss that is not the deal. Book the early seating, take the wine pairing, and let Pim's kitchen carry the evening.
Not for
Not for anyone chasing cheap street-food heat. This is refined, expensive Thai cooking on a 3,900-baht tasting menu, and a guest expecting a 60-baht boat-noodle bowl will feel the gap.
Frequently Asked
Is Nahm worth it?
Yes, if you want the most considered Thai cooking in Bangkok rather than the cheapest. Pim Techamuanvivit's 3,900-baht Heritage menu rebuilds antique Siamese recipes around a grandmother's chilli jam, and the kitchen has held its Michelin star for years. It is expensive by local standards and that is the trade. Go for the tasting menu with the wine pairing, and judge it on the grilled river prawns.
How much is dinner at Nahm?
The Heritage tasting menu is 3,900 baht plus plus per person, with an optional wine pairing at 2,900 baht plus plus; the plus plus is service and tax on top. A la carte is possible but most tables take the menu. That puts a full dinner with pairing well above most Bangkok restaurants, in line with the city's Michelin-starred rooms. Book through the COMO Metropolitan or by phone on +66 2 625 3388.
How hard is it to book Nahm?
Not very, by top-Bangkok standards. A few days out is usually enough midweek, longer for weekends and the cool-season poolside tables. Reserve through the COMO Metropolitan Bangkok website or by phone. Ask for the early seating if you are dining before a meeting, and request a poolside table from November to February. See our Bangkok dining guide for more.
What should I order at Nahm?
Take the Heritage tasting menu, which is built to show the kitchen's range, but make sure the grilled river prawns with tamarind and the chilli-jam-based dishes are on it. If you go a la carte, order those prawns, a nam prik with vegetables, and a southern curry. The cooking is bolder and more sour-hot than tourist Thai, so trust the kitchen on spice.
Is Nahm good for impressing clients?
Yes. The Michelin star, the quiet room and a tasting menu with a genuine story make it a strong client dinner. Book the early seating, take the wine pairing, and let the staff explain the antique recipes between courses. It impresses through taste rather than flash. For more options, see our best restaurants to impress clients.