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THIS RESTAURANT IS CLOSED Nahm Restaurant Review: An Australian chef with a Thai restaurant may seem strange at first, but this one really works. David Thompson spends much time in Thailand and is something of a pioneer: an ambassador of historic Thai food, who collected traditional recipes when head of the national gastronomic school in Bangkok. This recognition by the Thai government is an endorsement of Thompson's considerable abilities in producing arguably the best and most authentic Thai cooking in London. With the freshest ingredients, he prepares dishes like stir-fried noodles with fresh prawns, Chinese chives and bean sprouts, and curry of guinea fowl with beans, aubergines, corn and basil. It sounds deceptively simple; in reality it is a wonderfully subtle mix that delivers a whole range of tastes and textures. The room is pleasant with all blond teak woods and the wine list interesting. It is expensive, but worth every penny for the adventure. Set 2-course lunch £20, 3 courses £25.