A classic Thai recipe undergoes a modern makeover.
Jim Thompson's leafy, tucked-away fine-dining venture in Phloen Chit, Spirit Jim Thompson, has rolled out a new menu dedicated to Southern Thailand's signature dish of fermented noodles served with richly spiced sauces: kanom jeen.
Head Chef Montri Virojnvechapant has worked to unearth historic kanom jeen recipes that he uses as the basis for contemporary techniques and culinary presentation. Each set comes with five courses, including desert, that feature four different renditions of traditional kanom jeen recipes: kanom jeen sao nam (coconut milk sauce), freshly boiled and simmered until the texture is smooth and creamy; kanom jeen nam prik (mung bean sauce) served with battered and deep-fried morning glory; kanom jeen kung sod (fresh pawn sauce) eaten with clown featherback fish cakes on the side; and kanom jeen nam ya pu pak tai (crab in southern curry sauce) complemented with seasonal vegetables from the south.
When you're finished, just ring the bell that comes with the set and a waiter will come over with dessert: a fluffy santol fruit in syrup, harvested from the company’s Jim Thompson Farm in Nakhon Ratchasima.
The Kanom Jeen Spirit Jim Thompson set is priced at B950, available from the July 1-Sep30.
16 Soi Som Khit, Khwaeng Lumphini, Khet Pathum Wan, 02-017-7268. Open 12:00 pm – 3.00pm, 6:00 pm – 11:00 pm.