Spirit Jim Thompson Brings Refined Thai Flavours

Jim Thompson was acclaimed by the Time magazine as the ‘King of Silk’ who had saved Thailand’s silk industry from extinction in the 50s. His disappearance from the Cameron Highlands has long been one of the most peculiar mysteries in Southeast Asian history. Yet, his legacy and spirit still remain. Spirit Jim Thompson is delicately designed to be a vivid reflection of the elegance and hospitality of the King of Silk. From the ceiling to the floor tile, the restaurant breathes the life of Jim Thompson – his affection for cultural richness and sophistication.

Spirit Jim Thompson – The Décor

The beauty of Spirit Jim Thompson struck me the moment I parked my car. Its serene patio situated in the lavish tropical garden effortlessly seized my fondness for it. An eye-catching open bar glittered on the right side of the patio. A sense of comfort and relaxation overwhelmed the patio, turning this outdoor area a timeless zone for joyful gatherings over food and drinks.

The interior décor is beyond elegance and sophistication. Every detail is a meticulous effort devoted to reflecting Jim’s inimitable eye for refined sophistication. Sitting inside the restaurant is an experience of contemporary and classic dining ambience. Time just seems to be slower, contributing to a comfortable dining experience.

Spirit Jim Thompson – The Food

Under the stewardship of Chef Montri Virojnvechapant, the cuisine at Spirit is refined Thai flavours. Rare recipes of some very historic Thai dishes reappear in front of diners. I was especially delighted to see the pleasing marriage of modern culinary innovation and authentic ingredients. Served with an appealing presentation, each dish is a delight in the eyes. The use of only fresh ingredients in each dish promises an unfailing flavour on the palate. I was impressed when I saw a dedicated coconut room near the parking spaces. Fresh coconut milk is produced two times a day for providing sufficient fresh supply for lunch and dinner menus.

What have we tried at Spirit Jim Thompson?

Mieng Kham Nam Tan Grob
Roasted cashew nuts, shredded coconut, ginger, onion, chilli and diced lime on wild betel leave in a spun sugar cage

It is a stylish and comfortable way to enjoy mieng kham. To further make a bite of mieng kham more enticing, Chef Montri skillfully designs a crispy sugar cage to keep all the fillings inside. Eating this bite was an experience of distinctively-layered flavours from the bitter leave to the sweet, hot and sour fillings while contrasting with the crispiness of the sugar cage. All flavours, though distinctive on the palate, are rounded very smoothly.

Sam Sa Nad Nga Grob
Stir-fried banana blossom and pea eggplant salad served with a black sesame cracker and crispy pork crackling

It is a triumphed dish, it totally conquered my heart when it is served. Two of the most primitive local ingredients, banana blossom and pea eggplant, were very well mixed with the salad sauce to reach its flavoursome spicy taste. Chef Montri did not compromise the authentic, intended hot and spicy flavour of the dish. The aftertaste lingered for quite some time. It’s a spicy but addictive dish!

Gaeng Kua Nong Ped Toon Nam Man Gab Look Peach
Duck confit with tangy red curry sauce served with peach and curried tomatoes served with steamed saffron and brown rice

The duck confit struck the palate hard! Curry sauce was injected into the duck meat for marination. Every bite of the duck confit was juicy, tasty and tender. The brilliant use of tomatoes and peach balanced the spiciness from the curry, adding some pleasing mild sweetness to the curry.

Sai Bua Luang Kati Sod Gab Pla Cod Yang
Pan-seared fillet of cod served with stir-fried lotus stems and lotus roots in herbs coconut cream, served with steamed jasmine and brown rice

This dish features the fresh produces from the famous Jim Thompson Farm. The lotus stems, lotus roots and coconut are regularly delivered to the restaurant. The mild brownish sauce did not look colourful but was made with madang fruit to reach its lovely mild sourness. Compliments should be given to the way the cod fish was cooked. The codfish skin was thin and crispy while the cod fish was still tender. It’s definitely an unforgettable dish!

Pathummarasa
Triple Lotus Surprise
1 Steamed lotus cake
2. Sherry vinegar lotus meringue tart topped with lotus petals
3. Lotus root and lotus stem coconut ice cream

This trio dessert was a total surprise. It is never in mind that lotus roots and stems are ingredients for dessert. This lotus dessert is not only delicious in its very Thai way but also healthy and delicately plated. I especially like the small piece of steamed lotus cake, which contained shredded coconut. The texture of it was soft and bouncy! It perfectly ended my dining experience with joy.

Petit fours

Our joy did not stop after the dessert. A petit fours was served to us. Who can really resist to more sweet!

Neng Srichaisak ~ A pro golfer, travel lover and photographer
 Neng was born in Bangkok and is an enthusiastic photographer. Ever since joining the Gourmet Bangkok Team, he has developed an intense interest in food and food photography. He is good at searching the best angle for a dish. He likes spicy food and is able to tell the exotic spices used in Asian cuisine. He also acts as the Thai-Cantonese interpreter for Chelsea when reviewing restaurants in Bangkok. As he is a pro golfer, he reviews all golf courses for Gourmet International Team.

Where is Spirit Jim Thompson?