Fans of progressive urban-farm dining and chasers of Michelin-starred restaurant, you will want to check out HAOMA (Ha-o-ma). In fact, it’s named after a divine plant.
What’s special about HAOMA is the tremendous effort and pride they take in using sustainable approaches to deliver environmental-friendly and innovate gastronomy. You will understand as you read on.
As my Uber approaches the restaurant, I muttered “wow”!
It’s been awhile since I saw such a beautiful restaurant in such a setting. HAOMA is located at the corner end of Sukhumvit Soi 31, with a two-storey glasshouse surrounded by the lush greenery of its very own garden.
Taking a peep into the kitchen and seeing the chefs all busy with preparation.
We were invited to an exclusive Chefs Tasting Menu which consists of a 7-course meal (THB 2399++).
Textures of beetroot – Beetroot borscht, Gel, Citrus dust, Buttermilk.
Grains and coconut – 5 grains, Compressed coconut, Quinoa tulle, Bell pepper coulis
Parmesan and white asparagus – Asparagus shavings, Starfruit, Frangipani flower, Caper dust
Rye and duck – Crunchy rye crisps, Duck liver pate, Roselle gel, Sorbet
Executive chef-proprietor Deepanker “DK” Khosla is the main force that drives HAOMA with what he believes in: intense, brilliantly-put together and uncorrupted cuisine.
His previous training and experience in Starwood Hotels and Resorts, fine-dining Charcoal Tandoor Grill & Mixology and Iron Chef cooking show definitely prepares him well for HAOMA’s expansion.
In the garden of HAOMA, you can see dangling plants and a vibe that evokes inner serenity. We stopped halfway after 4 courses and Chef DK brings us around for a short tour of their organic garden, grown using aquaponics, hydroponics, certified-organic soil and water recycling systems.
We got to try some of their homegrown produce and also learn how they aim to be sustainable through environmental-friendly methods.
Black Angus, Goulash Glaze, Chilly gel, Sour cream foam, Compressed vegetables
(For those who don’t take beef) Tangerine duck, Orange, Dates, Pomegranate, Lentiles
Dessert: Vetiver grass pannacotta, Wild berries, Black garlic and Banana Ice Cream
With chef DK’s exquisite skills and creativity, every dish that we sampled were nothing short of surprises and every one of them was unique and flavourful. I would say it’s an interesting experience to eat something which you didn’t think will work well together.
“We grow what we cook, and we cook what we love,” sums up what Haoma is all about. Ingredients are sourced locally and sustainably. And whatever they sourced are within the closest proximity that is able to provide them with the premium ingredients.
I’m sure HAOMA will be next to be listed in the Michelin guide for 2018! You may want to check this place out before they get listed 🙂