This opening course showcases Chef DK's philosophy of using Haoma-grown ingredients creatively. The tomato is atomized into a fine mist that coats the palate with concentrated sweetness. Whey adds umami depth while cucumber ice provides refreshing crispness. Blueberry adds slight tartness. Diners report it as a palate-cleansing moment that introduces the restaurant's commitment to hyperlocal sourcing.
Tips from diners
Breathe deeply while eating this course — the aromatics of the tomato mist are as important as the taste.
This playful course deconstructs and reimagines two iconic Mumbai street foods. The pani puri spheres burst with tamarind water infused with local herbs. Vada pav receives a refined treatment using fermented Haoma ingredients. It sets the tone for the restaurant's philosophy: honoring Indian traditions while respecting local sustainability.
Tips from diners
Eat the pani puri whole in one bite to experience how the burst of tamarind water complements the crispy exterior.
This course is the conceptual heart of Haoma. It features Haoma-grown vegetables arranged to tell Chef DK's story. The fermented elements (pickles, fermented peas) represent preservation and heritage. Multiple reviewers identify this as the most memorable moment of the tasting menu because it connects food to Chef's personal narrative.
Tips from diners
Ask the server to explain each element on the plate — this is meant to be a dialogue between chef and diner about sustainability.
Chef DK sources squid from sustainable fisheries and pairs it with housemade paneer. The xacuti spice blend uses turmeric, cinnamon, and other aromatics ground fresh daily. The sauce has depth without heaviness. Reviews emphasize how this course bridges Indian tradition with Thai sustainability standards. The Haoma leaf adds a local botanical note.
Tips from diners
Ask the server to identify the three dominant spices in the xacuti — each batch changes based on Haoma's harvest.
Tear drop peas are a rare heirloom variety grown on Haoma's rooftop hydroponics. They're combined with lightly pickled shrimp and cumin-laced dhokla (a steamed cake). The microgreens provide textural contrast. Google reviews consistently praise this dish for showing how hyperlocal sourcing elevates simple ingredients.
Tips from diners
These peas are seasonal and available roughly 4 months per year — if on the menu, they should be non-negotiable.
Haoma is Thailand's first urban farm and zero-waste restaurant, helmed by Chef DK, the youngest Indian chef to hold a Michelin star. In 2022, it became the first Bangkok restaurant to earn both a Michelin star and a Green Star. Located in Phrom Phong with rooftop hydroponics, 75% of the menu is vegetarian or vegan, using only ingredients sourced within 4km.
Book 6-8 weeks ahead. Provide dietary restrictions when booking — the restaurant adapts 75% of the menu for vegetarians and vegans without compromising quality.
Dinner seatings are 6pm and 8pm. The 6pm seating moves at a slower pace, giving more time to absorb each course's story.
Ask to visit the rooftop hydroponics farm after dinner — the staff loves showing where ingredients grow. This is complimentary and deepens appreciation for the meal.
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