The Intimate Nimitr

The Intimate Nimitr

The intimate Nimitr restaurant at 137 Pillars Suites & Residences Bangkok is a fantastic place for lunch or dinner and provides guests with a choice of indoor or al fresco dining. Floor to ceiling windows run the full length of one side of the restaurant and on sunny days, the shades of blue décor match the sky outside. The cosy space is flanked on the other side by the kitchen and service section, while outside on the spacious balcony, guests can choose between comfortable seating or the more favourable sofas. Either way, everyone gets to look out on beautiful views of the city, which are especially eye-catching at sunset.

 

The Intimate Nimitr
Executive Chef Maxim BaÏle and his team served us a special dessert.

 

The restaurant is on the 27th floor of 137 Pillars Suites & Residences Bangkok and is overseen by Executive Chef Maxim BaÏle, a Parisian with an eye for detail and a culinary cookbook that has been refined through stints at Cordon Bleu Institut Paris and Bangkok, several world class five-star hotels and some of the best Michelin-starred restaurants. Chef Maxim puts his epicurean skills to use not only at the hotel’s signature restaurant but also at six other outlets that cater to in-house guests, long-stay residents and walk-in diners.

 

The Intimate Nimitr
Let’s go – Beetroot Ravioli with Spinich and Ricotta served with Carbonara Sauce.

 

Our table was right next to the large window and this afforded us magnificent views over Bangkok. We could have chosen to sit outside on the large patio but the midday sun made the day a little too hot so we opted for air-conditioned comfort over Mother Nature’s breeze. We began our gastronomic journey with a little taste of Chef Maxim’s creativity and his Amuse Bouche, a light and crispy fried dumpling that was simply bursting with flavour. As it was our 22nd wedding anniversary, we decided to sample as many dishes as possible and the staff at Nimitr were more than happy to bring us sharing plates. There are six mouth-watering appetisers to choose from on the five-course lunch menu.

 

The Intimate Nimitr
Slow-cooked Pork Tenderloin Ham Carpaccio with Tonnato Tarama Sauce.

 

Two sublime dishes that jumped out at us were the Slow-cooked Pork Tenderloin Ham Carpaccio with Tonnato Tarama Sauce, a wonderful creation that was as tasty as it was colourful. The pork was pink and tender while the assorted salad and flowers blended perfectly with the creamy and tangy sauce. Our other appetiser was Beetroot Ravioli with Spinach and Ricotta served with Carbonara Sauce, a standout dish that was plated to perfection. The four large pieces of ravioli offered a firm outer texture with a divine filling that fills the taste buds with a rich earthy flavour of the beets.

 

The Intimate Nimitr
In honour: VGE Consomme by Paul Bocuse with Foie Gras and Truffle

 

Nimitr, which means “special dream” in Thai, serves elegant, seasonally inspired dishes that are created by Chef Maxim and expertly dispatched by a professional team. As we waited for our next course to arrive, Chef Maxim came to our table to discuss his style of cooking, his belief of sourcing ingredients locally from farmers and artisans and his ideas for future menu items. As a former teacher at Le Cordon Bleu Paris and Bangkok, Chef Maxim well-versed in a variety of cuisines, including Thai.

 

“We try to ensure that all our meats are free-range and that the vegetables we use are grown without chemicals. I also work with local suppliers for some of our soft cheeses. The target is to support local producers who are passionate about what they do and permit them to develop more refined products to promote Thai farming practices. Our collaboration allows us to work closely with them and to receive some exclusive items such as our range of teas that have been developed only for us,” said Chef Maxim.

 

The Intimate Nimitr
Smoked Eel and Hamachi Dashi with Soba and Gold Leaf.

 

Looking at the choice of three soups, Chef Maxim recommended we sample his take on the VGE Consommé by Paul Bocuse with Foie Gras and Truffle, a dish that was originally invented for former French President Valéry Giscard D’Estaing in 1975, hence the initials V.G.E. The puff pastry covering in the original has been stripped away to form only a rim around the edge of the bowl on which the sliced truffle rests. The crisp pastry can be broken and dunked in the clear soup and enjoyed with the succulent foie gras.

 

Our second choice of soup was the more flavoursome Smoked Eel & Hamachi Dashi with Soba, a rich broth that really brings out the essence of deliciousness with the core umami taste. The eel meat was soft yet firm and when taken with fish roe and spoonful of broth, you get an explosion of flavours. The buckwheat soba noodles were a reminder – and perhaps a tease – of Japan and the many Japanese people who dine at Nimitr.

 

The Intimate Nimitr
Soft, juicy – Pork Belly with Broccolini Almond and Tamarind Sauce melts in the mouth.

 

With our soups quickly dispatched, we were served a cleanser course of Citrus Sorbet Infused with Wild Pepper, a lovely, cooling dish that packed quite a punch, especially when you bite down on one of the wild peppercorns. The main course selection covers four superb options from the land and sea, and we were tempted to order all of them. However, we came to our senses and opted for Pork Belly served with Broccolini, Almond and Tamarind Sauce and Risotto Verde with Tiger Prawn and Seafood.

 

The Intimate Nimitr
The flavoursome Risotto Verde with Tiger Prawn and Seafood.

 

Sitting in the centre of the plate, the pork belly glistened under the tamarind sauce and was flanked by two delightfully arranged portions of broccolini, vegetables and tiny leaves. The pork belly simply melted in the mouth and the rich tang of the tamarind sauce was exquisite. Words do not do this dish the justice it deserves and only by tasting it can you truly appreciate the complex range of flavours and textures. And, to our final main course, the risotto served up an enjoyable medley of fresh seafood served on a bed of velvety risotto and a huge tiger prawn as the centrepiece; the pièce de résistance.

 

The Intimate Nimitr
The fruity Chocolate burnt honey cake.

 

Having enjoyed almost two hours of blissful dining, our desserts combined Chocolate Burnt Honey Cake and Raspberry Yoghurt Crémeux. But just as we were about to dive into the delicious desserts, the staff brought out a special dessert for us to celebrate our wedding anniversary. It was a lovely touch and one that truly made our lunch at Nimitr one that we will remember for a long time to come.

 

For more information and reservations, contact Nimitr Restaurant at 137 Pillars Suites & Residences Bangkok at +66 (0) 2079 – 7000 or email: stay@137pillarshotels.com.

 

Source: Punch Media Digital.

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