Perched on the 27th floor of 137 Pillars Suites & Residences Bangkok, Nimitr—meaning special dream in Thai—creates a glowing first impression. Upon entering the restaurant through antique wooden doors, we take in the beauty of space—a gorgeous interior decorated in hues of blue with beautifully intertwined accents of gold and marble. While intimate in size, the venue’s high ceilings create a sense of space, which is magnified by huge windows that offer stunning views of Sukhumvit’s skyline.
Nimitr’s open kitchen allows diners a captivating view of Indonesian chef Nanang Prasetya Aditama and his team in action. Labelled Oriental cuisine, his dishes are modern yet soulful—interestingly showcasing Asian flavours and Western techniques, the latter reflecting the passionate chef’s experience in international kitchens. “Our dishes are not necessarily fusion, but a mere balance of cultures,” says the affable and talented 28-year-old. “While modern in appeal, you won’t see too much molecular gastronomy because I personally feel it diminishes from the originality of the food. I believe in respecting every ingredient.”
While chef Aditama often introduces new dishes to keep the restaurant’s menu vibrant and creative, what is always consistent is a genuine commitment to support Thailand’s sustainable ambitions with home-grown produce sourced in the near region. “A lot of the fresh ingredients used at Nimitr are hand-selected from local sustainable farmers. Moving forward, we will be increasing this effort to cover most of our menu,” the experienced chef explains.
We begin our culinary quest with one of the restaurant’s signatures, an imaginative rendition of the Thai dish plah goong. Plump langoustine is served on a bed of al dente matcha soba noodles and topped with a veil of lemongrass aspic and lemon caviar. The result is a refreshing starter—sweet and spicy with a subtle tang. For a soothing alternative we are recommended the carrot and ginger soup, which chef Aditama describes as essentially Japanese but with Western influences. Its lovely, creamy base highlights the sweet and earthy taste of carrots and hajikami ginger, while burrata cheese offers added texture. A topping of crispy ginger—blushed pink with roselle juice—gives the soup a certain flavourful oomph.
For a main course Nimitr’s version of lamb tandoori is a winner. Tender and beautifully spiced, the barbecued organic loin draws inspiration from the Indian dish of butter chicken. It is accompanied by naan bread raviolis stuffed with yoghurt and ricotta cheese, edamame beans and a makhani sauce made from chicken stock, Indian spices and cashew nuts. Another solid pick is the Cantonese-inspired black pepper duck. Cooked sous vide and then seared, the flavourful meat is well complemented by the heady aromas of black pepper and coriander seeds. Paired with pan-seared foie gras, the platter is finished with a delicious soya pepper sauce and bright orange foam.
Chef Aditama’s own cultural influences are laced throughout the Indonesian delights such as ikan bakar (grilled fish), which is a Balinese favourite. Deboned and perfectly grilled sustainably raised local sea bass is served on a salad of morning glory and topped with a gorgeous sambel matah dressing made with sliced baby shallots, lemongrass and kaffir lime leaves.
We end the meal on a sweet note with a photogenic platter of strawberry cheesecake. Rich and creamy, it is served with a zesty combination of passion fruit ice cream, pistachio sponge bites and strawberry foam. With its ravishing décor and striking vistas—not to mention its scrumptious and highly creative cuisine—Nimitr certainly caters to all occasions, be it a romantic date night, a family gathering, a business lunch or celebrations with friends.
137 Pillars Suites & Residences Bangkok, 59/1 Sukhumvit Soi 39
Open daily. Lunch: noon-3pm; dinner: 6pm-11pm
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