A three-page recipe from over 200 years ago that hadn't been cooked in more than a century. Uses snakehead fish instead of prawns, with a different herb and spice balance than modern tom yum. The broth is clearer and less oily, with galangal and lemongrass playing bigger roles. Reviewers call this the signature dish — it's always on the menu despite seasonal changes. Multiple sources cite it as a dish worth the meal alone.
Tips from diners
This tastes nothing like the tom yum you know — it's lighter, more herbaceous, less sweet. The snakehead fish has a firmer texture than prawns.
A comprehensive tour of Thai cuisine featuring dishes from the North, Northeast, Central, and South. Changes seasonally based on produce availability. Courses include appetizers, soups, curries, grilled items, and desserts. Reviews note the balance across the menu — no single region dominates. The pacing is well-timed with 90-120 minutes for the full menu. Includes the signature 200-year-old tom yum and at least one Massaman curry.
Tips from diners
This is the menu to order if it's your first visit — you get the full range of Chef Noom's cooking and the 200-year-old tom yum is included.
Arrive hungry and expect 2 hours. The portions are generous for a tasting menu — pace yourself through the first half.
A modern interpretation balancing traditional tom yum flavors with fine dining techniques. The lobster is cooked separately and plated with the broth, herbs, and chilies arranged for visual impact. Reviews mention the broth is richer than the historical tom yum but still lighter than street-style versions. The lobster stays tender — not overcooked like many restaurant versions.
Tips from diners
The lobster is perfectly cooked — tender and sweet. Drink the broth; it's where the complexity shows.
Lamb shoulder braised until fall-apart tender in a Massaman curry with roasted peanuts, tamarind, and palm sugar. The curry paste is made in-house with cardamom, cinnamon, and star anise. Reviews highlight the balance between sweet, sour, and savory — the lamb is rich but the tamarind keeps it from being heavy. Served with jasmine rice and crispy shallots.
Tips from diners
The lamb is tender enough to eat with a spoon. Save some rice for the sauce — it's sweet and complex.
Large river prawns wrapped in thin vermicelli noodles and deep-fried until the noodles are crispy and golden. Served with a sweet plum sauce. The contrast between the crunchy noodle shell and tender prawn is the draw. Food blogs mention this as a visually striking dish — the vermicelli creates a nest-like appearance. The prawns are deveined but shell-on for added flavor during frying.
Tips from diners
Eat this immediately while the noodles are crispy. The plum sauce is sweet — if you prefer savory, ask for the chili-lime dip instead.
Marinated beef grilled over charcoal and served with a spicy, tangy nam tok dipping sauce. The beef is sliced thin after grilling and plated with fresh herbs, toasted rice powder, and lime. Reviews specifically call out the soup base that accompanies this dish — an herbal broth that's unique to Chim's version. The beef is cooked medium-rare unless requested otherwise.
Tips from diners
Ask for medium-rare — they default to medium. The herbal soup served alongside is subtle but important; it balances the spicy sauce.
Set in a century-old traditional Thai house built around an ancient tree with a secluded rear garden. Chef Thanintorn 'Noom' Chantharawan draws from Rattanakosin-period cookbooks to revive forgotten recipes, including a 200-year-old tom yum that hadn't been cooked in over a century. The restaurant earned one Michelin star in the 2025 guide. Set menu format only, changing seasonally.
Book via Facebook messenger — that's the primary booking method. A 1,000 baht deposit is required and will be deducted from your bill.
Smart casual required — no athletic wear, slippers, or sleeveless shirts. Gentlemen need long trousers and closed-toe shoes.
Take MRT to Bang Sue station. The restaurant is in a quiet residential area — taxi or Grab from the station is easiest.
Request the garden area when booking if weather permits. The century-old house has indoor and outdoor seating — the garden is more atmospheric.
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