David Thompson, chef owner nahm, LondonMiang of Southern Rocklobster and Green Mango
David Thompson, chef owner nahm, London
David Thompson is widely recognised as the only respected authority on Thai food and culture. Through his previous book, Thai Food, and his acclaimed restaurant in London (nahm was the first Thai restaurant to be awarded a Michelin star), David has increased the awareness and appreciation of authentic Thai cooking worldwide. David lives in Bangkok and London with his partner Tanongsak Yordwa, and they have both been travelling in Australia orchestrating amazing complex dinners as part of the Australian launch of his new book, THAI STREET FOOD. Undertaking a punishing schedule, Thompson and Tanongsak have inspired chefs and diners across Australia with their obsession for Thai food and their determination, against all the odds, to be authentic and to inspire not just the chefs and chef volunteers that they have worked with, but the dining public, who might be daring enough to attempt to recreate what they have eaten. At a time when most guest chefs rarely appear in the kitchen, preferring to swan around the restaurant floor pretending they have had something to do with the pleasure the diner has received, Thompson and Tanongsak were ever present. “It’s all about the food. Even a fleeting visit to Thailand can leave you in no doubt that the Thais are obsessed by food, talking and thinking about it, then ordering and eating it. Streets often seem more like busy restaurant corridors than major thoroughfares for traffic.” Thompson is regarded as being more knowledgeable about Thai food than any other chef on the planet and has been an inspiring guide to the authentic vibrant world of Thai street food. Thompson has unravelled the mysteries of Thai food without ever succumbing to ‘dumbing down’ their cuisine. You can take what he offers or leave it - there is never a second’s compromise - and for this reason Thompson has become respected throughout the world of haute cuisine. He is obsessed and the rest of us are all the better for his obsession!
Thai Street Food
Thai Street Food by David Thompson
Photography by Earl Carter
Published by Lantern, H/B $100 AUD
Thompson unraveled the intricacies of Thai food for millions of devoted cooks with his first book Thai Food. He could have easily banged out any number of books between its release in 2002 and now, but has chosen instead to work steadfastly towards another book of epic proportions, further explaining the cuisine to which he is so intrinsically entwined, and taken on the street food of Thailand. Thompson never allows for ‘dumbing down’ and dedicated cooks and professional chefs will most likely find themselves looking for ingredients they have never heard of, and most likely never seen or tasted. For most of us this second epic book will be another journey into the Thai kitchen. Street food, particularly in Asia and China, comes in waves according to the time of day, and Thompson has cleverly captured the ebb and flow of the street life that goes with that food - that single spot that will rotate three times during the hours of a day, shared by different stall holders and totally different food. Add to the wonderful text and recipes, the beautiful images of Thompson’s long–term photographer and friend Earl Carter and this new book is another fine example of Thompson’s uncompromising style. Carter’s images add a charm to the book, but also drive a longing to travel again and wander the streets, to eat things never before tasted, to risk a little. If you are a traveller and have never had this courage to enjoy the soul of a cuisine, the food of the people Thompson’s absolutely brilliant book may inspire you! If you are going to London, make a reservation for David Thompson’s restaurant nahm, the only Thai restaurant ever to have gained a Michelin star, click here.