The menu plays an important part in supporting Thailand’s sustainable ambitions with home grown produce sourced in the near region – an initiative that will only grow as we increase our efforts to bring produce from farm to table. We already buy our chickens, eggs, and a lot of other hand selected produce from local, sustainable farmers, and as we move forward we will be increasing this to cover most of our menu. In Thailand today there are a rapidly growing number of small sustainable farmers who are producing the highest quality, and quantity of produce for the tables of Nimitr. At 137 Pillars Hotels & Resorts we are committed to maximizing the use of sustainable products to produce healthy options with great taste focusing on Oriental favourites. In each and every way this will be a practice for the long term and for the benefit or our distinguished guests.
Designed by Santhaya & Associates, Nimitr is designed based on a modern decor of a unique contemporary Asian design concept with a contrast of cultural in a global metropolis. It combines shining and vivid blue interiors with a spectacular view over Bangkok, adding to a unique dining experience, which soothes the senses, whilst creating gentle and romantic warmth with oriental culture against a vibrant modern city setting. An extensive collection of premium Northern and Southern hemisphere wines are showcased in the visible and impressive Wine Wall and expertly presented by our award winning 137 Pillars Sommeliers.
CHEF NANANG PRASETYA ADITAMA
Graduated with Hospitality and Tourism from STIPAR Triatma Jaya in 2011, Chef Nanang started his career as a Commis at Grand Hyatt Bali from 2010 – 2011 and in the same year, he took the opportunity to join Pica Tapas Restaurant as a Western Cook. He then joined Villa Balquisse as a private cook. In 2012, he joined Bintan Lagoon Resort as Italian cook, where he worked for a year. Following this, he then moved on to Niyama Resort Maldives, where he worked as Chef De Partie in the Tribal Restaurant, where he remained until July 2014. He later joined The Sanchaya Resort, as a Senior Chef De Partie and worked his way up to be a Junior Sous Chef in 2015 before moving on to join 137 Pillars Hotel and Resident 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, cutting-edge Oriental gastronomy cuisine.
Chef Nanang recently 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 was awarded with 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.