Jaew Jim Thompson
Culinary masterminds join hands at this new Thai restaurant.
The kitchen is now headed by Canadian chef Andrew Martin—formerly of Nahm, Bo.lan, 80/20 and Issaya Siamese Club, and the recipient of Top Tables’ Best Young Chef Award 2017—who brings rare local ingredients to the table. Expect dishes like the Nam Prik Gluay Polamai Ruam (B170), a sweet and sour banana chili relish served with pickled rose apple, and Moo Tom Kati Kanom Jeeb (B360)—curried pork dumplings, grilled pork neck and fresh coconut cream.
Meanwhile, exotic desserts like the Farang Nai Tatad (B220)—pink guava sorbet, chrysanthemum cream, pomelo curd and candied karonda—come courtesy of pastry chef Elle Cowan, previously of Bunker and Ocken.
|Jaew Jim Thompson, 16 Soi Som Khit, Bangkok, Thailand
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