Haoma is a stunning escape from the urban chaos of Bangkok. A fine dining restaurant with sustainability at its core, Chef Deepanker Khosla, DK, has created a modern approach to Indian food with a garden to table concept. The stylish interior has an air of refinement as each detail has been meticulously thought out. Taking a window seat will give you a view of the urban farm. Where during your meal, the chefs will venture out to pick the chosen herbs to be used for the night.
What sets Haoma apart is its playfulness in the dishes and you can see this emulated from the chefs when they introduce each course. Their new menu sees the addition of 4 new courses, each as inventive as the last. The "pondi cherry" bouillabaisse is a stunning, in-season seafood dish served with tomato and lemon in a conch shell. When having the Tomato Mist course consisting of farm tomato, whey, Indian borage, blueberry, and celery. You will be told to swirl everything around in the beautiful bowl and down it all in one! Or The Disappearing Duck where on the elongated plate a duck mouse is shaped like a rubber ducky paired alongside rillettes, sticky rice, and urban farm greens.
The drink side of the experience is also worthy of note. With a well-crafted list of organic and biodynamic wine and a cocktail list with modern techniques showcased like the burn butter rum or olive infused gin. And of course, each tasting menu can be accompanied by a wine pairing.
Talking to the new director of F&B of the Haoma team, Vishvas Sidana, we discovered his new wine room. The wine list is balanced with prices being fair considering the setting. There are many small producers on the list with biodynamic and organic bottles taking centre stage. What we loved though was Vishvas' approach to drink pairing. instead of the traditional white with fish and red with meat, we were treated to a whole host of drinks including a Palo Cortado sherry and Umeshu sake and tonic to match our food.
It has to be said, there is a level of serious professionalism that runs alongside the experience. The staff are attentive, the chefs introduce each course explaining in detail each element and you really can feel the passion resonating from the place. This a venue with high expectations, and with a string of awards already in their bow, this will be a venue to watch.