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The local Thai chefs were clearly excited to be working with the chefs from Noma, even when being tasked with rolling 500 pea-shaped balls of tamarind — five for each dish. While there were eighty booked guests for the night, the chefs agreed it was easier just to prep many of the ingredients for 100 covers, just in case, and “easier on the math”, said Nahm Executive Chef Chris Miller. Copyright 2015 Terence Carter / Grantourismo. All Rights Reserved.
- Copyright 2015 Terence Carter / Grantourismo. All Rights Reserved.
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