Founded 2010

Chef David Thompson

Kitchen traditional Thai

Atmosphere dark, sensual and powerful

Nahm (“water” in Thai) is the crown jewel of the international restaurants empire of the Australian chef David Thompson, one of the world’s most renowned culinary experts. His Thai cuisine is based on traditional food that locals typically prepare at home, far from the eyes of Western tourists.

Thompson is considered to be the Chef who helped Thai cuisine to take center stage of the global culinary scene: Nahm at the Halkin Hotel, the original London branch of Nahm, which he opened in 2002, won a historical Michelin star within 6 months, making it the first ever Thai restaurant to achieve such an honor.
In 2010, Thompson decided to return to the kingdom of Siam, to open Nahm at the trendy Metropolitan Bangkok by COMO. Since it opened, Nahm has been consistently ranked among the World’s 50 Best Restaurants: in 2014 it won the title of “Best restaurant in Asia”. A few months ago, Thompson himself won a special Lifetime Achievement Award for promoting authentic Thai cuisine. The restaurant is currently ranked #8 in Asia and #37 in the world.

Thompson, a native of Sydney, began cooking at the age of 22. He began with classical French training, worked in several restaurants for 6-7 years and was even fired once by a chef who declared that he had no future in the kitchen. The turning point of his career occurred when he visited Thailand, where he fell in love with a traditional dish cooked by his friend’s grandmother and found his vocation: “I can still remember the taste. When I felt the elegant, precise balance of the flavors, the sequence in which they reach the palate I stopped, amazed by how different this was from the Thai food I ate before.” And the rest, of course, is history.

Signature dishes
  • Hot and sour soup with chicken, prawn and wild mushrooms
  • Panang curry of Wagyu beef with peanuts, shallots and Thai basil
  • Kingfish salad with pomelo, lemongrass and lime
  • Coconut and turmeric curry of blue swimmer crab

One more thing As a culinary archeologist, Thompson constantly searches for old recipes - including the hand written books of the dead, put together for funerals and documenting the deceased's favorite recipes. He has written several cooking books, including the Thai Food - a 688 pages book, which became the bible of Thai cocking.

Contact 27 South Sathorn Road, Tungmahamek, Sathorn, Bangkok 10120, Thailand
66 2 625 3388

"Thai cuisine that food dreams are made of. Chef David Thompson is dedicated to understanding Thai ingredients and techniques and evolves them into masterpieces."

World's 50 Best Restaurants

Chef Q&A David Thompson

David Thompson
My restaurant's secret:
If I tell you it won’t be a secret
My most favorite ingredients:
chillies, fish sauce, palm sugar, garlic, fermented things
The dish I love cooking the most:
Curries of all types, things with chillies
The best cooking advice I have ever received:
Don’t do it!
I was most excited cooking for:
Tanongsak, my partner
My guilty pleasure is:
Pizza, either good or bad or indifferent
My ideal last meal would be:
No idea but there would be some durian mixed in
The next big thing in the culinary world is:
Simplicity, honesty, real food
In Tel Aviv I’m looking for:
Fantastic Israeli food, people, culture

Founded 1996

Chef Sunan (Lek) and Yariv Malili

Kitchen Authentic Thai

Atmosphere casual

The Thai House restaurant , celebrating 20 years of excellence, is one of the finest culinary institutions in Tel Aviv. It features a cuisine based on authentic dishes from Isan (Northeast Thailand), together with typical dishes from Southern Thailand and classic street food from across the country. The restaurant, integrating all those long traditions, is faithful to its roots down to the level of unique Thai vegetables.

The restaurant was founded by the couple Sunan (Lek) and Yariv Malili, who met in Thailand and brought the devotion to traditional Thai cooking to Israel. This is reflected in the preparation of all the dishes served at the restaurant. Whether it’s the coconut milk, which is manually squeezed from coconut chips, or the green curry eggplant dish made using Makua Prau eggplants, grown especially for the restaurant in a local farm.

The Thai House – probably the most challenging place to book a table at during the weekend – has won numerous awards, including: “Best Asian Restaurant” of Time Out Tel Aviv in 2009-2015, “Best restaurant of the year” in 2014 and “Best business lunch” in 2015 of City Mouse online, as well the second place in the annual “Chefs favorite restaurant” survey of Mako website.

Signature dishes
  • Som Tam | green papaya, cherry tomatoes, black-eyed peas, crushed peanuts, fish sauce, garlic and squeezed lemon
  • Naam Tok | grilled beef with mint leaves, spring onions, coriander, dried chili and crushed roasted rice
  • Green curry | green curry and coconut milk stew with Thai eggplants and basil
  • Chips of curly cellophane noodles, egg, kana and basil in black soy sauce

One more thing finally, after 20 years, Thai House is opening a bar in Tel Aviv, with Thai nibbling menu.

Contact 8 Bugrashov St., Tel Aviv

"A meal that dazzles you with flavors and scents, exotic and unusual to those who are mainly accustomed to local food. In short: one of the best meals we have ever eaten. Plain and simple."


Chef Q&A Yariv Malili

Sunan (Lek) and Yariv Malili
My restaurant's secret:
the little details
My 3 most favorite ingredients:
fresh Kaffir lime leaves, papaya and pla
The most exciting moment in my career:
my wife and I cooked for the Thai princess and her entourage during a week long visit in Tel Aviv
The best cooking advice I have ever received:
from my wife: "keep an inner peace"
I was most excited cooking for:
Deep Purple. My childhood heroes surprised us and made our day
My guilty food pleasure is:
offal, like intestines and green tripe, as well as bruschetta with butter and foie gras
My ideal last meal would be:
who knows
The next 'big thing' in the culinary world is:
back to the source
The best restaurant in the world in my opinion:
the organic, macrobiotic food served at the kitchen of my wife's house in Isan