Timeless flavors and sustainable ingredients.
Awarded the first ever Michelin star for a restaurant serving Southeast Asian food, Australian chef David Thompson moved to Bangkok where his Nahm restaurant ranks at the top of the World’s 50 Best Restaurants. As Consulting Chef of the Aqua Mekong, Thompson incorporates the diverse culinary traditions of Mekong River cultures.
Thompson built his international reputation on Southeast Asian recipes culled from historic sources, a delectable tradition he continues on board the Aqua Mekong. He brings together the finest recipes of Khmer and Vietnamese river cultures, incorporating the day’s catch and the market’s freshest produce, be it smoked fish, tapioca and vegetable dumplings, Vietnamese catfish minced with shallots, chilies and Thai basil, or grilled river prawns with peanut relish. Linger over lemongrass tea or something considerably more decadent, like a luscious Vietnamese artisanal chocolate fondant.