While the name Jim Thompson is synonymous with Thai silks, those who have kept abreast of its evolution would know that the name is now so much more.
In an attempt to become a global lifestyle brand, Jim Thompson now covers a museum, an art centre, fashion and home furnishing retail and F&B outlets. Jim Thompson Heritage Quarter in Kasem San Soi 2 is where you can find different facets of the brand and its flagship restaurant simply named "Jim Thompson, A Thai Restaurant".
The restaurant welcomes new chef Wichian “Lek” Trirattanavatin, who comes with new à la carte offerings. Chef Lek is best known for his past tenure as Thai chef de cuisine at Capella Bangkok's Phra Nakhon and his current position as instructor of Thai cuisine at Le Cordon Blue Dusit. His menu takes a less experimental route in comparison to his predecessor's but still contains subtle twists of his own. Chef Lek said he derives inspiration from Jim Thompson, himself.
Chef Lek's take on Krathong thong is refreshing and appetising. The grilled line-caught fish of the day is turned into a savoury mousse made with coconut milk in a delicious contrast to pomelo salad, all served in a crispy golden cup. Mar hor features smoked clams on a bed of grilled Phuket pineapple. A bite-size appetiser that packs punches. The twist of Lohn pu nim is in its name. You'll get soft-shell crab instead of crabmeat or crushed crab in this Thai coconut milk relish. Also, the dip has a lighter consistency.
Chef Lek, however, does go experimental with his rendition of Goong chae nahm pla. The usually very spicy fish-sauce-cured raw shrimp salad gets milder with honey and black garlic mayo. The shrimp arrive covered in seasoning and mayo, looking as if they've been battered and deep-fried.
Nue pan bai chapu is a Thai version of bò nướng lá lốt. Thai wagyu beef is wrapped with betel leaves into small pockets and grilled over charcoal. These pockets come with tamarind chilli sauce atop and sprinkled with cashew nuts.
You can't call yourself a proper Thai restaurant without serving Pad Thai. Chef Lek's Pad Thai goong features fresh rice noodles, charcoal-grilled prawns from Surat Thani's Tapi River and tamarind and palm sugar sauce.
In honour of Thompson’s fondness for Yaowarat, the chef has included Pla muek pad kai kem in the new menu. The Yaowarat-style stir-fried cuttlefish is lathered in salted duck yolk sauce for rather addictive bites.
Gaeng kua nua delivers a unique blend of American techniques with overnight slow-cooked seven-spice juicy beef brisket paired with a southern Thai curry. Pla ob glua, salted baked fish, pairs line-caught fish of the day with bitter orange chilli sauce and local herbs for an aromatic and appetising result.
Nahm kaeng sai (shaved ice) brings the street dessert to your tableside and takes Thais down memory lane. Choose what toppings you would like to go on top of your shaved ice as it's prepared next to your table.
Besides Jim Thompson, A Thai restaurant, the other F&B outlets at Jim Thompson Heritage Quarter are The O.S.S. Room, The O.S.S. Bar, Silk Café and Jim’s Terrace. Come here for Thai silks but stay for the food and drink. Visit Jim Thomspon Restaurants' website.
