Spice Up Your Life

Photo: NAAM offers fantastic al fresco diningright next to the resort's pool

Can’t find the time to journey all the way to Thailand to enjoy their delicious cuisine in a typical alfresco setting? We think we’ve found the next best thing right here in Macau. Although technically part of the Grand Lapa Resort, NAAM is housed in a beautiful colonial-style annex tucked discreetly behind the hotel. Its location means there is significantly less foot traffic than normal and perhaps explains why the night we visited there only a few tables that were occupied. One thing is certain; it wasn’t because of the food.

The path leading to the entrance of the restaurant is lit with floor lanterns that cast dancing shadows on the beautiful yellow walls. Once you enter, the noise of Macao is drowned out by the serene atmosphere. The Thai hostess greeted us with a friendly sawasdee ka and escorted us to a table on the patio overlooking the pool.

Photo: The interior of NAAM is contemporary and serene

On warm evenings it would be a sin to not take advantage of the peaceful garden, particularly if the pool is empty as it was on our visit, however the indoor seating is no less enticing. Exposed beams and fans lend a very Southeast Asian feel and a relaxed vibe to the restaurant while maintaining a contemporary and clean design. If you do decide to sit outdoors, you should ask to sit away from the main walkway as there is a good chance dinner will be interrupted by spandex-clad athletes who shuffle past on their way to the tennis courts.

After being given a brief lesson (that we initiated) on how to say thank you (kop khun krap for the gents and kop khun ka for the ladies) we glanced over the drink menu and settled on the enticing thaijito, which is made with Maekhong whisky, lemon juice, sugar syrup, mint and bitters, and the sa wad dee, a sweet but refreshing concoction of Maekhong whisky, pineapple, lemon and orange juice, grenadine and egg white. Both were amazingly refreshing and cheap at just MOP55 each. Go for the thajito if you aren’t a fan of sweet cocktails. There is also a decent selection of wines, beer, and spirits on offer.

Photo: Chef Pairoj Kaoropwongchai serves up authentic Thai at NAAM

Executive Chef Pairoj Kaoropwongchai started our five-course meal with tam ponlamai goong, a grilled tiger prawn fruit salad. We were a bit unsure of the pineapple, tomato, grape, apple and shrimp combination when it was set down, but our skepticism quickly disappeared with the first bite. The spicy and sour mixture that dressed the salad blended the sweet fruit and savory prawn together perfectly with just a hint of heat. It is absolutely something we would order again.

Following that was meegrob (sweet and sour crispy rice vermicelli with shrimp). The dish was by no means boring or lacking flavor, but was perhaps a bit overwhelming in texture. The crispiness of the noodles distracted from the overall taste of the dish, which was a nice balance of sweet and sour.

The tomsompla soup was a tamarind broth with pieces of white fish, ginger and dry shallot. Peppery and tangy, we liked it so much it may have displaced tom yam (or yum if you prefer) as our favorite Thai soup. The fish was incredibly delicate and the vegetables in the soup were very intricately and artistically prepared. (It made us wonder how many hours are spent in the kitchen just cutting up a day’s worth of carrots.) The effort was not wasted on us despite devouring the dish.

The masaman gai (massaman curry) with confit chicken leg, shallot and lotus seed was served alongside a generous portion of white rice. Massaman curry is decidedly different to most Thai curries (and in fact isn’t really Thai at all. One theory has that it is Thai take on a Persian dish). The spices commonly used include cinnamon, cloves, and star anise. Cinnamon was undoubtedly one of the spices Chef Kaoropwongchai used for his recipe as it shone through, lending a sweet edge to the rich curry.

To end the meal was morgaeng pieg, a baked taro cake accompanied with palm sugar, coconut milk and topped with a lovely edible pink rose. The dishes were so expertly prepared and presented that it seemed a shame to actually eat them without first commenting and respecting the craftsmanship.

Photo: The prawn fruit salad is available on NAAM's summer menu

With the exception of the prawn fruit salad, which is already available, all the dishes we tried on our visit will feature in May. Meanwhile, look to the summer menu for a few great dishes to whet your appetite until then including: gin-lenn (sausage, grilled curry fish ball and pineapple caramelized turnip MOP125+); som tam goong yang (spicy and sour fruit salad with prawn MOP105+); gaeng ped yang apple (roasted duck red curry with apple, lychee and Siam basil MOP280+); naam prik long rue (shrimp paste dip with sweet pork and vegetables MOP115+); and i-tim srong kreng (coconut ice cream with Siam toppings MOP95+).

Photo: Poo phad pong garee, a signature dish available at NAAM

Signature dishes on the fixed menu include: yam som-o (herbed pomelo salad with prawns MOP105+); goong mungkorn (stir-fried lobster MOP495+); phad Thai kai hor (Thai rice noodles with prawns wrapped in an egg net MOP140+); and poo phad pong garee (stir-fried crab in yellow curry powder MOP355+). View other dishes on the menu here. NAAM has been open for over ten years and was recently awarded a “Thai Select” restaurant meaning it has been given an official stamp of authenticity by the Thai government, so banish any doubts of being served up anything other than traditional Thai cuisine at NAAM.

Open Tuesday to Sunday from 12pm to 2:30pm for lunch and 6:30pm to 10:30pm for dinner

For reservations call (853) 8793 4818

www.grandlapa.com

#gastronomy #eat