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Post by Deleted on Sept 10, 2016 7:53:05 GMT 7
Australian chef, author, restaurateur and top-ranked Asian chef in The World's 50 Best Restaurants, David Thompson is considered by many to be the world's leading authority on Thai cuisine. The chef behind Sydney's legendary Darley Street Thai and Sailor's Thai runs successful restaurants around the world including Nahm in London and Bangkok, and Long Chim, in Singapore as well as Perth. He's just returned to Sydney, opening a Long Chim in Angel Place. See longchimsydney.com www.barossaherald.com.au/story/4155247/where-to-eat-in-bangkok-chef-david-thompson/?cs=34 |
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Post by Deleted on Sept 10, 2016 9:13:01 GMT 7
I don't know how an Aussie could "be the world's leading authority on Thai cuisine".
Having eaten in some rather expensive Thai restaurants in Australia I much prefer the food cooked on Thai soil. Just does not taste the same when cooked outside the country.
Took my first wife to a Thai restaurant on the Wharf complex at Mooloolaba, QLD. She was not impressed and it was the last time we ate Thai on that three week trip.
Two years ago tomorrow we took my son to a Thai restaurant in Gunnedah NSW for his first birthday party. The food was good and they had stuff I would not usually eat, like coconut king prawns, done in a coconut batter and deep fried, arroy mahk !
Having said that I would love to try this David Thompson's food out and compare it to my favourite restaurant in CM.
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smokie36
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Post by smokie36 on Sept 10, 2016 19:23:45 GMT 7
I've had good and bad Thai food in and out of Thailand.
The only great Thai food I've ever had was inside the country.
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AyG
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Post by AyG on Sept 10, 2016 20:35:16 GMT 7
I don't know how an Aussie could "be the world's leading authority on Thai cuisine". That's a really interesting one. DT is a consultant to several of the top hotel restaurants in Thailand. He's seriously interested in funeral books (i.e. books of favourite recipes compiled by relatives of the recently deceased over the last century or so). There is certainly something authentic about his recipes. (I've got two of his cook books and like them.) Frankly, when it comes to Thai food I'd trust him over Chef Dang (despite Dang's royal pedigree). (And yes, I have a couple of his cook books, too.) However, I have serious doubts about DT's language abilities. When seen on TV his spoken Thai is, quite frankly, basic. And I doubt he can read it that well. I suspect that his (Thai) boyfriend is really the power behind the throne. |
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Post by Deleted on Sept 10, 2016 23:53:54 GMT 7
I have to question his authoriey on Thai cuisine, yes he's written books and what not and knows a lot about the history and evolution of Thai food, but...
His BKK restaurant having won 1st place as the best restaurant in asia and in the top 5-10 other years, what is it really judged on?
Decor, serving time, staff politeness must come into it, but what has decor got to do with cuisine, yes it's important if your on a business dinner or taking the wife out for the anniversary...
The thing is I never see any, hmmm, more 'run down' restaurants in the top 50 list. If its about the cuisine let it be, even if it's a street cart.
I've never ate in Naam and dont really intend to (probably just paying for the decor and reputation), I would like to see how it fares though against somewhere like Soei, judged solely on the food and nothing else.
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AyG
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Post by AyG on Sept 11, 2016 6:47:32 GMT 7
I would like to see how it fares though against somewhere like Soei, judged solely on the food and nothing else. Apart from the ambience and service, you'd find differences in (a) the presentation, and (b) the ingredients. Nahm's presentation is much more refined, and the ingredients more expensive. Lots of lobster, scallops, kingfish, crayfish, wagyu beef, coral trout. I wouldn't say one is better than the other, but they are different, for different occasions. |
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thatguy
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Post by thatguy on Sept 11, 2016 8:48:21 GMT 7
If you spend any time in Bangkok and you're interested in food, Nahm is a must. It's so much more than just tarted up Thai in fancy surroundings, and it's pretty good value given the quality.
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Post by Deleted on Sept 11, 2016 9:50:01 GMT 7
Trouble is everyone has a different idea of what good Thai food is. People from western countries who have only ever eaten in Thai restaurants in their country quite often don't like the food they buy in Thailand.
I noticed the difference when I first went to Asia in 2004 but soon adapted. The food we eat at home (in Thailand) and at our local market/restaurant is a lot more basic than your fancy restaurant.
Eating at cheapo plastic tables is ok with me.
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thatguy
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Post by thatguy on Sept 11, 2016 10:05:00 GMT 7
Sure, some of Thailand's best food is eaten at a plastic table - as David Thompson himself would be the first to point out. But that doesn't mean it's better or worse than the food served at Nahm - it's a different thing entirely. The place isn't about eating an over-priced Pad Krapow in luxurious surroundings (to be honest, the setting isn't really that fancy). It's about tasting dishes you wouldn't get to try elsewhere.
Really, though, if you're curious enough to be discussing it, then why not give it a try? It's about £50 a head for a Michelin-quality, multiple course tasting menu. That's a pretty decent deal in my book.
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smokie36
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Post by smokie36 on Sept 11, 2016 18:24:39 GMT 7
How much for a meal for two at Nahm then gents?
An average figure please.....(avoiding the whole lobster option)
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AyG
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Post by AyG on Sept 11, 2016 18:35:15 GMT 7
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thatguy
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Post by thatguy on Sept 11, 2016 20:16:49 GMT 7
I'd strongly recommend going for the set menu.
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Post by rgs2001uk on Sept 11, 2016 21:56:42 GMT 7
Looking at that menu I wonder how much of it your average Thai would even recognise never mind has ever eaten. Looks more to me like poncified farangised fusion food. Leading authority on Thai cuisine,  . What exactly is Thai cuisine? Northern food? Southern food? Isaan food? When I see what the locals are buying from street vendors and supermarkets, it bares no resemblance to what I see sold in farang/HiSo joints. Heck you can ask 4 different Thais how to make a penang curry and get 4 different answers. When was the last time anyone ever ate a mattsaman curry that had raisins in it? |
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Post by thatguy on Sept 11, 2016 22:16:32 GMT 7
There's nothing farangised about it, and it's certainly not fusion food. It doesn't look like the average Thai menu because they're old and unusual dishes, often taken from recipes from centuries-old cookbooks.
Like I said, this isn't about a tarted-up Pad Krapow.
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Post by rgs2001uk on Sept 11, 2016 22:23:32 GMT 7
Royal Thai food then.
Do any of the dishes have any bones in them?
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