The story
Chim by Chef Noom is the Kuala Lumpur outpost of a celebrated Thai culinary vision, led by Chef Noom (Thaninthorn Chantrawan) and Head Chef Willy. Chef Noom, the founder, honed his craft over 14 years in London’s top restaurants before earning a Michelin Star in Bangkok, an accolade he held for eight years. Now, he brings that expertise to Malaysia, creating a menu of modern Thai cuisine that pushes beyond the familiar. Chef Willy, with three decades of experience across more than twenty countries, adds his own depth, having earned recognition in the Michelin Guide Malaysia. Together, they lead a team dedicated to a single goal: a dining experience that balances tradition with innovation.
The restaurant’s design is a study in Thai contemporary aesthetics—elegant, serene, and thoughtfully curated. Every plate and piece of cutlery is chosen by the chefs to complement the food. The VIP Plate Benjarong, historically used for the Royal Family, is one such detail. A knowledgeable butler explains the ingredients and inspirations behind each dish, while the sommelier recommends wine pairings and the bartender prepares cocktails.
The menu changes every three months to reflect seasonal produce. One standout is the recreation of a lost recipe, Tom Yum Plachon Bo-Larn, a soup dating back over 200 years to the reign of King Rama II. Chef Noom discovered the recipe at the National Library of Thailand and now presents this traditional snakehead fish soup with fresh Thai herbs and tropical fruits. Another signature, Goong Sarong, wraps a king prawn in filo pastry, served with a young papaya salad and homemade sriracha sauces—a dish meant to be enjoyed in a specific sequence of bites for maximum contrast. This is Thai contemporary fine dining at its most thoughtful, earning its 2026 Michelin Star.
Recognition
Ambience
Details
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