Chef Pim Techamuanvivit Reimagines Thai Heritage Cuisine
From Culinary Roots to Contemporary Palates
What's New
There are no rules in Pim Techamuanvivit’s kitchen about what makes a perfect meal. As such, the Thai chef steers away from orthodoxy wherever possible when crafting her signature cuisine at Michelin-starred Nahm, located in COMO Metropolitan Bangkok.
Reimagining traditional Thai dishes with a modern sensibility, Techamuanvivit’s cuisine serves as a love letter to her heritage, celebrating familiar flavours that have shaped her life. She is renowned for spotlighting rare and lesser-known ancient Thai recipes, prepared using time-honoured cooking techniques and exceptional ingredients — ones she takes great pleasure in sourcing, tasting, and experimenting with.
From fresh bird’s eye chillies — used to make her grandmother’s chilli jam, a foundational component in several of her creations — to shrimp paste and herbs like turmeric, Techamuanvivit believes the right ingredients are essential to elevating any dish.
Driven to preserve overlooked Thai delicacies, Techamuanvivit breathes new life into them with a personal touch. The Northern Thai ‘Nahm Prik Maak Maad Kab Kor Moo Yang’ is one of them, featuring juicy grilled pork neck dipped in a woodsy aromatic chilli relish. Another standout rendition of hers is ‘Gang Gai Bai Cha Muang’, slow-cooked chicken in Chamuang leaf curry. It showcases prized Chamuang leaves native to Eastern Thailand, adding a vibrant tang to the curry’s sweetness.
Savour these and more in a special tasting menu when Chef Pim Techamuanvivit returns to Singapore on 8 October for COMO Cuisine’s next edition of ‘Taste of COMO’, a signature pop-up event spotlighting cuisine from the culinary world of the COMO Group.
