Some like it hot

THAILAND’S GLOBALLY known Thai silk company Jim Thompson recently decided to venture into new territory with the launch of Thompson Restaurant and Lounge, just metres from its fabric flagship store on Surawong Road.

An old building of the firm’s fabric outlet has been fully refurbished and designed to resemble the lobby of a colonial club complete with an illuminated signboard reading Jim Thompson, columns that soar to the high ceilings, along with wood panelling and marble floors illuminated by recessed lighting. One wall features a silhouette of the American silk king Thompson with his pet cockatoo along with a fascinating series of black-and-white photographs of the man known as the king of silk.

Fabrics and upholstery in woven and printed foliage patterns create a jungle ambience. The main dining area has 20 tables while the outside deck from the sidewalk is ideal for al fresco dining or drinks. The mezzanine floor has deep couches upholstered with wildlife prints and is a great place for cocktails or after-dinner drinks and the bar is well stocked with wines from all over the world.

“Our location at the heart of Bangkok’s business and shopping district means allows us to offer an attractive alternative to casual dining. We are hardly new to the business as we have been running the Thompson Restaurant and Wine Bar at Jim Thompson House on Soi Kasemsan for quite a well. We serve a wide range of appetisers that you can savour in comfort and style as well as a set lunch for office workers and specialities for dinner,” says Siriat Rattanakajornsakul, public relations manager.

 

 

Until April 22, guests can cool down with the traditional summer treat khao chae – chilled rice in jasmine-scented water with assorted side dishes – for Bt320. Only six servings are offered each day but pre-ordering is available. The set is elaborately created to please both the tongue and the eyes with the bowl of chilled fragrant rice coming in three colours – white, brown and blue thanks to an infusion of dok anchan or butterfly pea. 

The rice is served with shrimp paste balls that are mixed with ground fish, curry spices, lemongrass and ginger, coated in egg and deep-fried until golden brown. Other side dishes are chilli pepper stuffed with seasoned minced shrimp and chicken, deep-fried shallots stuffed with ground chicken and dried shrimp, a choice of sweet and crispy shredded beef or pork, stir-fried sweet pickled Chinese turnips with egg, batter-fried ground fish and chicken mixed with spices. Beautifully carved fresh mango, lesser ginger and other seasonal vegetables are served together with sweet sticky rice and mayong chid or marine plum for dessert.

Also recommended is the southern favourite, khao yam, cooked rice with herbs and vegetables (Bt180). The white and brown jasmine steamed rice is served 

 with chopped lemongrass, long bean, kaffir lime leaf, cucumber, bean sprout and shredded carrot. Also on the side is budu fish sauce and ground chilli.

More herbs are on offer in fried rice with herbs (Bt250). The rice is fried with sai oua, the Northern-style spicy minced pork sausage, and cooked with chopped lemongrass, kaffir lime leaf, ginger and chilli. Elaborately carved fresh cucumber, baby ginger and tomato are served on the side together with green onion and seasonal native blooms like pak plang (Ceylon spinach blossoms), dok mai jeen (moonflower) or dok khajon (cowslip creeper blossoms).

For something lighter, opt for popcorn shrimp (Bt240) – battered deep-fried shrimps served with tartar sauce. Other option is the East-meet-West larb salmon (Bt180), which combines a spicy salmon salad with ground toasted rice, mint leaves with chilli-lime dressing and comes wrapped beautifully in lotus petals. Equally tempting is penne tom yum goong (Bt340), with the pasta cooked in hot and sour dense soup with prawns. Tone down the spiciness with coconut ice cream topped with shredded jackfruit and served in coconut shell (Bt120). 

After dinner, head up to the jungle-themed bar on the mezzanine and sample the Jim Thompson Cooler (Bt250), a mix of vodka, cointreau, fresh lime juice and cranberry juice. If alcohol isn’t your thing, try refreshing butterfly pea with lime (Bt120).

 

JIM’S THE WORD

>>> Thompson Restaurant and Lounge on Surawong Road is open daily from 9am to 11pm. Call (02) 235 8931 or visit Facebook.com/jimthompsonrestaurants.thailand.