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Spirit Jim Thompson

May 30, 2019

Spirit Jim Thompson

May 30, 2019

Spirit Jim Thompson is a Thai Fine Dining restaurant in the heart of Bangkok., where every detail is inspired by the life and spirit of Mr. Jim Thompson, who was a traveller,, explorer,  art collector and also a man about town who was renowned for his cosmopolitan soirées.

Step inside Spirit Jim Thompson, be warmly welcomed and receive the personal service with attention to  every detail. At the front of the restaurant is a lush tropical garden which incorporates the ancient trees already on the site. The covered patio space is well designed to deliver a much needed breath of fresh air to Bangkok diners. The interior is decorated with custom-made furnishings which make use of Jim Thompson silks and other textiles. Every element at Spirit Jim Thompson is created to give a most memorable experience.

The specialties reflect Jim Thompson’s spirit of adventure by gathering various unique tastes from across Southeast Asia, using the ingredients delivered directly from the Jim Thompson Farm in Nakhon Rachasima province. The dishes are all creations of Chef Montri Virojnvechapant, who has written about Thai cuisine, homemade dishes and other food in Southeast Asia for Di Chan magazine and the Thai edition of Martha Stewart magazine for 15 years. He had already opened five restaurants before being invited to work as Chef Extraordinaire at the Royal Palace and as Culinary Director at Jim Thompson. Chef Montri has created outstanding menus, showing his rounded knowledge of Thai cuisine and his culinary creativity by combining recipes from across Southeast Asia. 

Start with Miang Kum Namtarn Krob, a Thai appetizer with a crispy syrup dome coating. Those who want to enjoy a rare Thai specialty should not miss Yum Prik Prik Yum, an ancient recipe using grilled chili paste and tiger prawn, with a special sauce on top, incorporating dried shrimp, roasted peanuts and roasted coconut. This tasty dish comes with coconut milk and dipping sauce.

Another must-have item is Kaeng kua nong ped, a sour red duck curry is given a makeover with duck confit and a garnish of peach purée, served with steamed rice berry.

Pathumaros, the dessert set that nobody should miss, is made of red lotus from Jim Thompson Farm. The set comprises Saibua – lotus stem dipped in flour and sugar, sherry vinegar lotus stem tart served with chopped almond and lotus stem ice-cream. 

The signature drink here can only be Margarita. It has a mixed Thai spice syrup, giving a unique aroma and taste. Another popular drink is Lord Jim, the combination of dark rum and mint syrup. 

The highlight this season is “Khao Chae Spirit Jim Thompson”, meticulously crafted by Chef Montri with the finest ingredients to an original recipe and boasting a lavish array of nine side dishes, Marrian plums in syrup and a selection of Jim Thompson’s five signature herbal drinks. (The “Khao Chae Spirit Jim Thompson” is being served until June 15, 2019.)

Only selected premium ingredients are used and it is prepared according to the traditional recipe to maintain its original value and taste. The mild tasting side dishes are delightful. The fried shrimp paste balls are made with shrimp paste from Klong Clone, in Samutsongkram Province, which is ground and mixed with grilled catfish meat. The fried stuffed shallots with snakehead fish uses tufted shallots from Srisaket Province, cut at the root and stuffed with dried snakehead fish meat from Ayutthaya Province, then stir fried with shallots until the texture is smooth and the taste salty-sweet, then battered and deep fried for a crispy finish. The stir-fried preserved radish with egg, made with sweet preserved radish from Ratchaburi Province, is stir fried with chopped garlic and caramelised to give it a shine, then stir fried again with duck egg from Jim Thompson Farm. The stir-fried sweet spotted eagle ray contains sun-dried spotted eagle ray from Pranburi District, boiled, shredded and pounded until the meat is fluffy, then stir fried with sugar and fried onion until fine and dry to the touch, while the fried sweet spotted eagle ray fins are soaked in water, steamed, pounded, shredded, deep fried and sprinkled with sugar. The crispy beef or pork threads are made from salted beef or pork, according to preference, fried, shredded and mixed with seasoning sauce and fried onion. The fried ground pork and threadfin fish employs high-quality threadfin fish from Pranburi District, mixed with minced pork loin, steamed, cut into bite-sized pieces, dipped in egg and deep fried. The fried stuffed dried chilli with sweet snakehead fish has a wonderful salty-sweet flavour. Finally, the stuffed green peppers are filled with a well-seasoned mixture of minced shrimp and pork loin, steamed and wrapped in a lacy egg wrap made from duck eggs from Jim Thompson Farm.

This array of nine side dishes is enjoyed with boiled, whitened and steamed Sao Hai Rice, soaked in chilled scented water with jasmine and bread flower petals and baked overnight with aromatic candle smoke. Also there is finger root, sweet and sour mango, cucumber and spring onion, and a dessert of Ma Yong Chid Loy Kaew (Marian Plum in Syrup). In addition, there is the selection of five signature herbal drinks: tamarind juice, kaffir lime juice, lemongrass juice, mulberry juice mixed with lemon and honey, and lime butterfly pea herbal drink.

Spirit Jim Thompson 

Address: 16 Soi Som Khit, Rama 1 Rd., Lumphini, Pathumwan, Bangkok 10330

For reservations, please call 0-2017 7268 – 9.

Daily opening hours: 12 pm to 3:00 pm (Last food order – 2:30 pm) and 6:00 pm to 11:00 pm (Last food order – 10:15 pm)


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