The flow of time brings with it changes and new progression. Breaking away from traditional boundaries, COMO Metropolitan Bangkok welcomed Chef Pim Techamuanvivit as its first female chef to head the kitchen at Nahm (One MICHELIN Star). Presenting a simple yet well-crafted local staple for the MICHELIN Star Revelation Thailand 2020 Gala Dinner, Chef Pim’s Chiang Mai larb kua with Guinea hen, organic rice from Ichpakayaw farm and green tea broth answers to both economic and environmental sustainability through simple but heartfelt flavours using local ingredients.
Though marking new changes, Chef Pim also embodies nostalgia and the return to simplicity and traditions. With ingredients being the foundation of her cooking, Chef Pim chose to work with authentic northern cuisine—the flavours of her childhood. Placing importance on showcasing local ingredients while achieving environmental and economic sustainability, the chosen dish of Chiang Mai larb kua with Guinea hen, organic rice from Ichpakayaw farm and green tea broth prepared by Chef Pim is a reflection of her beliefs in one bite. A popular northern dish in Chiang Mai and Chiang Rai, larb kua uses a unique blend of prik larb seasoning and carries a beautiful, herbal aroma that pairs harmoniously with the herbal notes of Mekhong Thai Sabai cocktail.
Drawing inspiration from ‘Sabai’, or the easygoing spirit of Thai people, Mekhong Thai Sabai cocktail subtly captures the essence of Thai hospitality and friendliness through its unique herbal flavour. It is a drink that conveys the spirit of Thailand and Thai outlook on life. The taste itself presents fresh lime juice with Thai sweet basil leaves and a hint of delicate herbal blends from Mekhong Premium Thai Spiced Rum. With its history tracing back to 1941, Mekhong rum boasts a classic taste and aroma of natural Thai herbs and spices with a touch of sweetness from molasses and rice. The result is a pleasant combination that perfectly complements the northern prik larb spice in Chef Pim’s creation for the MICHELIN Star Revelation Thailand 2020.
Elegance comes in the form of authenticity, but also cultural and environmental awareness. Chef Pim’s simple yet deliciously aromatic dish not only showcases the quality of Thai ingredients, but also helps to support local farmers through the use of local produce. The dish of Chiang Mai larb kua with Guinea hen, organic rice from Ichpakayaw farm and green tea broth thus not only pairs well with Mekhong Thai Sabai cocktail in terms of the compatible palate and aroma but also in how they embody the vision of Thailand’s past and the future to come.
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