CHEF'S PROFILE AND RECIPE – AUGUST 2017

DAVID THOMPSON

DAVID THOMPSON

Chef/Restaurateur/Cookery Writer

No one is more surpised by David Thompson's unprecedented success as the Executive Chef and creative force behind the award-winning Nahm restaurant than he is. Yet under the surface of his easy going and self-depreciating style, lurks a man who is passionate about Thai cuisine. “I came to Thailand by mistake in 1986. I was seduced by the place. It was just so different, edgy, unconventional. I was simply intoxicated,” he shared. Orginally from Australia, Chef's David's reverence for Thai cuisine was born out of a curiosity about the roots of Thai food and an unlikely introduction to a series of old cookboooks with ancient Thai recipes. “I enjoy the historical chase and detective work; I find it as satisfying and savory as cooking the dish itself,” he asserts. While he is the first to admit he does not know what the future holds, Chef David intends to digitize his library of cookbooks and preserve its rich culinary heritage for the Thai people; creating a legacy which acknowledges all that he has received.  


DAVID THOMPSON SHARES A RECIPE

RAW KINGFISH SALAD

RAW KINGFISH SALAD

Serves 3-4

Ingredients:

150 gms Kingfish

As Needed Salt

3 tbsp Lime Juice

3 Shallots, sliced

2 stalks Lemongrass, cleaned and finely sliced

A good handful of picked mint

5 Scuds {long}, cut in half

 

Preparation:

  1. Trim the kingfish and slice it finely across.

  2. Combine the salt and lime juice in a bowl, add the fish and work to marinate. Allow to stand for a few minutes to ‘cure’ it.

  3. This is a spicy salad. The dressing should be sour and salty. Add the shallots, lemongrass, mint and bird’s eye chilies {scuds}. Toss to combine.