28/03/2026

LYFE SATURDAY | MAR 28, 2026

21

‘Echoes of Siam’

Select certification, a mark of authenticity and quality endorsed by the Thai government, which is notably challenging to attain for Thai restaurants abroad. This award underscores Noom’s commitment to delivering exceptional and authentic Thai cuisine. He was joined by Willy, head chef of Chim by Chef Noom, whose three decades of international culinary experience helped shape the restaurant’s Michelin-recognised menu, and Nick (Nutthapol PavaPaiboon), chef owner of Wang Hinghoi and Evian ambassador based in Bangkok. Known for his artistic interpretation of Thai cuisine, Nick has represented Thai gastronomy internationally, including cooking at the Super Bowl in Texas, and is also a host of Netflix’s culinary series Hidden Gem . “Echoes of Siam” was more than a dinner – it was a culinary dialogue where tradition meets nature. Authentic Thai heritage harmonised scrumptiously with nature-driven, element-inspired creations, converging flavours, textures and storytelling. Supported by natural mineral water brand Evian, the evening showcased a curated tasting menu that celebrated reimagined traditions and refined craftsmanship. Each course reflected the chefs’ shared philosophy: honouring Thailand’s rich culinary roots while embracing modern interpretation and global technique. The menu The evening began with a refined quartet of amuse-bouche creations that set the tone for the culinary journey. Noom presented Harima oyster with kyuri, Amur caviar and jalapeno, followed by Nick’s

A culinary collaboration unfolded in Kuala Lumpur recently, where Chim by Chef Noom partnered with Bangkok’s celebrated Wang Hinghoi for a one-night-only six-hands dinner. Named “Echoes of Siam”, the exclusive dining experience united Noom, chef Willy and chef Nick in a celebration of Thai heritage, creativity and contemporary culinary expression. Held at Chim by Chef Noom in TSLAW Tower, Kuala Lumpur, the evening took guests on a refined journey of flavours from Bangkok to Kuala Lumpur, where tradition met modern interpretation. Noom (Thaninthorn Chantrawan), founder and chef proprietor of Chim by Siam Wisdom and Chim by Chef Noom, has earned international recognition for elevating Thai cuisine through refined technique and storytelling. After more than a decade honing his craft in London, he returned to Thailand and gained prominence through Iron Chef Thailand, later founding Chim by Siam Wisdom in Bangkok, which earned a Michelin star in its first year and continues to hold the accolade today. In 2024, Noom expanded to Kuala Lumpur with Chim by Chef Noom, achieving its first Michelin star within a year – further cementing his reputation for excellence in Thai gastronomy. The restaurant has also been awarded the prestigious Thai o Six-hands Thai fine dining experience dazzles KL diners

From left: Noom, Willy and Nick at the Chim × Chef Nick ‘Echoes of Siam’ Six-Hands Thai Fine Dining Experience by Evian.

Hokkaido scallop with black garlic, potato and pickled daikon. Willy showcased a wild-caught deep-sea prawn paired with Ceylon spinach, ikura and red curry, before Noom introduced “The Lost Receipt”, a distinctive dish featuring Phuket lobster with roasted herbs and belimbing. A refreshing seasonal interlude followed before the main courses. Nick presented Goby fish complemented by kaffir lime, lotus stem and green bean, while Willy delivered a luxurious Miyazaki A5 Wagyu paired with baby carrot, butternut squash and tamarind. The experience concluded with a Chef’s Selection Dessert by Willy, providing a sweet and elegant finale to the evening’s gastronomic journey. Guests at the dinner were immersed in a multi-course journey that celebrated the finest premium Thai ingredients, seasonal inspirations and artistic presentation. Each dish was composed to showcase a seamless blend of Bangkok’s bold vibrancy and the sophistication of Kuala Lumpur’s cosmopolitan dining scene. The six-hands dinner unfolded as a harmonious narrative of flavour, culture and craftsmanship, where every course revealed a new expression of Thai culinary excellence.

Hokkaido scallop with black garlic, potato and pickled-daikon.

Goby fish paired with kaffir lime, lotus stem, green bean.

Wild-caught deep-sea prawn with Ceylon spinach, Ikura and red curry.

Harima oyster with Kyuri, Amur caviar and jalapeno.

Amuse bouche.