My sister and I booked dinner at Nahm in Bangkok, after discovering it’s one of the Worlds Top 50 restaurants as well as being voted no.1 in ‘Asia’s 50 Best Restaurants’. It’s owned by the famous Australian chef David Thompson who also has a Nahm restaurant in London.

We put on our best dresses, slipped our heels on and excitedly walked in to the gorgeous Metropolitan Hotel.

From the hotel lobby to the restaurant itself, the whole layout is very contemporary and minimalist. It’s not as flashy or pretentious as I had expected it to be after reading lots of reviews.

I can’t help but grin when I have a cosmopolitan in my hand.

Having perused the menu for far too long, our stomachs started grumbling and as usual we decided to get the chef’s tasting menu.

We were certainly ready for a feast of Thai food – eager to try new dishes that weren’t from a street vendor or home-cooked.

To start we had caramelized minced pork with ground peanuts cooked in palm sugar, placed on top of fresh slices of pineapple – a-mazing combination.

More starters included huge, juicy mussels, marinated crab on rice cakes, spicy pork with mint and peanuts on a betel leaf.. each bite such an explosion of flavor. 

Then we had a full array of fantastic dishes including a massaman-inspired curry, hot and sour soup with lemongrass and lime, plenty of fresh seafood, beef and pork.

Each one adventurous, inventive and bursting with the right amount of traditional Thai spices and herbs.

These succulent prawns were perfect. I wanted to slurp up every last bit in the bowl, but managed to refrain myself don’t worry.

One of my favorites was this crispy pork combined with shredded onions, cashew nuts and Thai basil. So simple yet wonderfully tasty.

This coconut-cream infused prawn dish was also to die for. Cooked with plenty of garlic, fresh chilli, lime and coriander.

The chefs certainly don’t mess around when it comes to creating bold, full-flavored food.

Although quite heavy, all these dishes were such a treat.

We had a selection of Thai desserts laid out in front of us to complete our meal. It was a lovely change from the classic sweet mango and sticky rice dessert that I usually have.

We had sweet coconut milk with banana, a very traditional Thai dessert made from mung beans and coconut milk, crispy rice and peanuts and black soya beans soaked and steamed in sweet coconut sauce.

Happily clutching our bellies, we hobbled our way out of the restaurant and up sky-high to one of the most stunning roof-top bars I’ve ever been to.