![]() The great thing about NAMO is that Chef Amoo is also there to make sure the food has some real Thai authenticity.Īs for desserts, NAMO’s mango sticky rice looked unusual but stayed true to the flavour we all know and love, with sweet mango pieces and creamy coconut rice. If NAMO keeps on doing what they did with the dishes I tried, then I think they’re onto a winner – I just hope that they can stay on top of keeping those traditional Thai flavours. Meanwhile, the Iberico pork curry was to die for – so tender and juicy… and I don’t usually even like pork belly! Despite the European ingredients, the main flavours of these dishes were still Thai, and I respected the chefs for steering away from the dreaded ‘fusion’ feel instead, Chef Alejandro simply hopes to give traditional Thai recipes and flavours an update, enhancing them by using the quality ingredients and techniques they deserve. This play on Thai cuisine was risky but the dish tasted beautiful, and the octopus was cooked perfectly. NAMO has two chefs (one Thai, one Spanish) and with the introduction of more European ingredients, I began to fear a foodie ‘fusion’ cuisine nightmare! However, after tasting the chargrilled octopus with asparagus and lemongrass foam, I realised this wasn’t the case. The stars of the evening were the other two mains, where the “Avant Thai” concept came more into play. A case of same-same but different, the mussels were surprisingly juicy, but the coconut sauce lacked flavour (especially if you avoided the huge chilli slices… watch out for them!). The chicken was super tender and beautifully flavoured… and was made even more delicious by the accompanying roasted pineapple dip!įirst from the mains was a bowl of moules marinieres. ![]() Perhaps I’m a little biased towards this dish as it brings back childhood memories (it was one of the only meals I would eat in Thailand because I loved it so much!), but NAMO’s version of this classic, homely dish was done really well. Next were crispy chicken tenders, free-range chicken pieces marinated in pandan leaves. ![]() Refreshing and light, it was the perfect start to our heavier main courses. This salad was packed with flavour from strong fresh herbs and sweet pops of pomegranate seeds. One of our “Crunch” dishes was the “Yum Yum Salad” with smoked Hiramasa sashimi and fennel slivers, tangy green mango and roasted coconut flakes. NAMO’s menu is divided into different sections according to the key characteristics of each dish, including “Crunch”, “Relish” and “Sip” this unique form of categorisations makes it easier for diners to choose a range of dishes that will compliment each other. But what exactly does “Avant Thai” mean, you ask? Well, this is exactly what I was thinking… and I couldn’t wait to find out! It’s sleek décor of dark wood, splashes of lime green and quirky wine glass-inspired light fittings make it a cool place to chill out and relax. ![]() NAMO (from the same people behind Tamarind and Saigon) is conveniently situated in Tsim Sha Tsui, with a killer view of the Hong Kong skyline. Thai food is one of my favourite cuisines – which is why I was excited to be invited to try brand new “Avant Thai” restaurant, NAMO.
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