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While the Nahm kitchen is quite large, there was no way that the kitchen had enough room to do a ‘Chef’s Showcase’ night where each set of dishes go to all the tables at once, so the bookings were staggered throughout so as one table was receiving their first set of dishes while other were already on ‘mains’. The soft shell crab with aubergine (left), part of the main course and cured egg rolls (right), part of the first set of dishes presented to each table. Copyright 2015 Terence Carter / Grantourismo. All Rights Reserved.
- Copyright 2015 Terence Carter / Grantourismo. All Rights Reserved.
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- Contained in galleries