Chim by Siam Wisdom: A Northern-to-Southern Thai Culinary Journey
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About Chim by Siam Wisdom
Nestled in a quiet alley of Sukhumvit, Bangkok, Chim by Siam Wisdom is a Michelin-starred restaurant that beautifully balances traditional Thai essence with modern culinary expression. Founded by celebrated Thai chef Thaninthorn “Noom” Chantrawan, the restaurant focuses on reinterpreting regional Thai cuisine through a contemporary lens.
Housed in a restored traditional Thai wooden residence, the atmosphere is refined and serene. A lush secret garden tucked away at the back adds to its charm. From architecture to service, Chim embodies the grace and precision of Thai hospitality. Servers and chefs provide detailed explanations of each dish’s origin, ingredients, and cultural background—transforming the meal into an immersive cultural experience.
Why It Earned a Michelin Star
First awarded a Michelin star in 2018, Chim has continued to hold this accolade through the years. Its success lies in three key pillars:
- Authenticity: Emphasis on regional ingredients and traditional cooking methods, such as tamarind, shrimp paste, and fermented fish sauce, preserves Thailand’s culinary roots.
- Technical Finesse: Dishes showcase multi-layered balance and complexity using grilling, frying, simmering, and raw preparations.
- Modern Presentation: Though rooted in tradition, plating and composition reflect a refined, modern aesthetic suitable for fine dining.
Rather than dazzling with theatrics, Chim builds emotional and cultural depth into each bite—an approach that resonates strongly with Michelin inspectors.
HeManTaWaYo Winter Tasting Menu
This season’s tasting menu, titled HeManTaWaYo, is themed around winter and structured as a culinary journey across Thailand—from the northern fields to the southern coasts. The menu includes eight savory dishes and two desserts, each representing distinct regional ingredients and flavor profiles.
Khao Jee rice field crab paste｜Northern Grilled Rice Cake, Field Crab, Blue Swimming Crab
The meal begins with a northern Thai-inspired “Khao Jee” rice cake that’s fluffy like a sponge cake, topped with sweet-and-sour crab paste and blue crab. It’s a vibrant, balanced appetizer that awakens the palate.
Thai Jasmine Wagyu herbal beef broth｜Northeastern Wagyu, Tamarind Sauce, Herbal Broth
A delicately floral herbal soup accented with tamarind’s gentle acidity. While the wagyu is modest in flavor, the broth’s aromatic depth stands out as the highlight.
King prawn with filo pastry｜Crispy Filo Prawn, Citrus, Pickled Papaya
Wrapped in golden filo pastry, the prawn is tender and juicy, paired with tangy citrus and crisp green papaya. A refreshing, texturally playful dish.
Poached black and black stuffed squid｜Eastern Shrimp Paste Squid, Squid Ink Sauce, Green Pepper
Visually striking with its all-black appearance, this squid dish is stuffed with shrimp paste and finished with squid ink. While the idea is compelling, the flavor was mild and could have used a stronger umami base.
Hand-dived clam and Southern rice salad｜Scallop, Southern Herbs, Fermented Fish Sauce
Inspired by southern Thai rice salads, this dish pairs a small seared scallop with fermented fish sauce and herbs. While fragrant, the portion of sauce was light, making the dish feel slightly incomplete.
River prawn with ginger and chili｜Charcoal-Grilled Prawn, Shrimp Head Butter, Curry Paste
The charcoal-grilled prawn delivers intense aroma and pairs well with a rich shrimp-head butter and savory chili curry. A spicy and savory interlude that reenergizes the palate.
Grill Pork jowl with Southern curry｜Pork Jowl, Southern Curry, Local Herbs
The pork jowl is thick-cut, juicy, and well-marbled, topped with an assertive southern Thai curry full of herbs like lemongrass, basil, and clove. One of the most flavorful and memorable dishes of the menu.
Jasmine rice cooked in brunt coconut｜Jasmine Rice with Smoked Coconut Flesh
Jasmine rice is gently infused with the aroma of grilled coconut, adding layers of sweetness and smokiness. A humble but poetic homage to southern Thai rice culture.
Desserts｜KHONG WHAN
10 years fermented Buddha’s hand ice cream｜Fermented Citrus Ice Cream with Berries
Made from ten-year fermented Buddha’s hand citrus and aged tangerine peel, this dessert finishes with berry tartness and dry ice theatricality—a fragrant and elegant finale.
Rice Blossom｜Rice Sprouts, Floral Honey, Roasted Rice Tea Ice Cream
Delicate and comforting, this dessert highlights the fragrance of roasted rice tea, complemented by fresh rice sprouts and floral honey—a graceful, earthy ending to the meal.
Not Just a Michelin Star, But a Cultural Journey
Chim by Siam Wisdom doesn’t aim to shock with novelty but to evoke understanding—layering history, geography, and flavor into a refined dining experience. Every detail, from architecture to plating, speaks of cultural preservation through culinary artistry.
Rather than offering flashy gastronomy, Chim invites diners to contemplate Thai cuisine’s depth. For anyone seeking to understand the nuances of Thai flavors across regions, Chim offers a quiet but profound introduction.
Cover Photo Source: Chim by Siam Wisdom
📍 For reservations and menu details, visit: https://www.chimbysiamwisdombkk.com/
📖 Michelin Guide listing: Michelin Guide page
