At the open kitchen, Chef Nanang Prasetya Aditama plates a compact menu of Asian-inspired from around the region. Using sustainable, organic and seasonal ingredients from Thailand and around the world, he tempts guests with Chilli Crab, Lamb Rendang, Szechuan Rock Lobster, Beef Massaman, Lamb Tandoori, Scallops and Abalone Sashimi, Teriyaki Pork Belly and much more.
An extensive collection of premium Old and New World wines are showcased in the impressive Wine Wall. Our expert 137 Pillars sommelier is on always on hand to help you select the perfect pairing to complement each dish. Craft beers on tap are also available, while our talented mixologists at Jack Bain’s Bar, one level up, will mix the perfect cocktail to suit your tastes.
The spacious Nimitr Terrace with its breathtaking views of the city’s nightscape is a great place for pre- or post-dinner libations, or even for guests who prefer dining alfresco.
CHEF NANANG PRASETYA ADITAMA
A hospitality and tourism graduate from STIPAR Triatma Jaya in 2011, Chef Nanang began his career as a Commis at the Grand Hyatt Bali. His passion to learn took him to Pica Tapas Restaurant, Villa Balquisse, and the Bintan Lagoon Resort, before he moved to the the Niyama Resort Maldives as the Chef De Partie at their Tribal Restaurant, where he remained until July 2014. He then joined The Sanchaya Resort, as Senior Chef De Partie, working his way up to Junior Sous Chef in 2015. He joined 137 Pillars Hotel and Residences Bangkok as a Specialty Sous Chef at Nimitr Restaurant in November 2016. Chef Nanang is responsible for designing, overseeing and planning the menu as well as creating sensational, Asian-inspired cuisine.
Chef Nanang has also participated in The Thailand Ultimate Chef Challenge 2017, which is endorsed by The World Association of Chefs Society (WACS) to promote and recognise the skills and professionalism of both young and talented chefs in Thailand.
With over 1,000 talented chefs joining this challenge, Chef Nanang beat over 1,000 chefs to win a Silver Medal in the Professional Seafood Culinary Challenge and a Bronze Medal in the ‘Golden Bull’ Australian Beef Culinary Competition / Duo of Beef Flavour Challenge.