“Haoma”, an innovative Indian restaurant in Bangkok that is attracting attention, is based on Indian cuisine.
With the “Farm to Table” concept, they use many vegetables and fish harvested from their own kitchen garden.
It is a must-see new type of organic and futuristic Indian restaurant.
Ave. Budget: Dinner course 3990++THB / “Michelin Guide Bangkok 2023″ 1-star, “Asia’s 50 Best Restaurants 2022” No.7
The latest style of Indian cuisine using organic ingredients
A pleasant surprise was that the restaurant turned out to be incredibly creative, contrary to what I had initially thought.
To be honest, I had that experience at “Haoma.”
After reading some articles introducing this restaurant on Japanese blogs, it was written that its characteristic is organic meals grown in its own vegetable garden.
As the words “natural food restaurant” were also used, I relied on that and imagined dishes like those in an organic cafe, thinking that I would eat a lot of organic vegetables sometimes.
In fact, there was a vegetable garden outside the restaurant.
However!
The dishes served were innovative Indian cuisine.
I was surprised, but I ended up eating plate after plate of the dishes with a smile.
There is also a lot of green in the restaurant’s decor.
As for the cause of the misunderstanding, I should have thoroughly checked the English media articles, etc. However, it seems that the lunch and dinner tastes are quite different.
The lunch served on weekends has an organic cafe taste, while the dinner has a elaborate degustation course.
Anyway, it’s important to do your research…
3 course dinner menu. Lunch is a set menu or a la carte
And now, the menu in question.
Dinner is offered in three options: “13 Course Tasting Menu” for 2,890 THB (approx. 10,000 JPY), “9 Course Tasting Menu” for 2,390 THB (approx. 8,500 JPY), and “Vegetarian menu” for 2,890 THB (approx. 10,000 JPY).
The lunch set is named “Flexible lunch” and it comes in “3 Course” for 999 THB (approx. 3,500 JPY) and “4 Course” for 1,250 THB (approx. 4,500 JPY), with a significant difference in price and therefore, in content.
This time, we will be introducing the “9 Course Tasting Menu”.
Wine is offered by the glass and costs about 400 THB (approx. 1,400 JPY) per glass. That may seem expensive in Thai prices.
The wine selection seems quite sophisticated and includes, for example, an organic French Chardonnay that is no longer available.
‘Galauti cornets’
Next up is the Amuse.
Galauti is an Indian dish that’s similar to a mixed kebab, but it’s filled with corn.
The mushroom cream is striking and quite spicy, but I think it’s modern with the addition of yuzu to enhance the fragrance.
‘Oyster & Corn Tartar’
As for the starters, they are referred to as the signature dish.
It features a tartare of oysters and seasonal fish, sandwiched between solidified corn soup.
‘Golgappa’
Next is the signature dish which is served as the starter. It consists of scallops and seasonal fish tartare sandwiched between a solidified corn soup.
The next dish is a type of pancake that is common in India. The center is made of mashed potatoes and green peas, flavored with turmeric, mint, and other spices. The dish is served with mango water in a small pot.
‘Tomato mist’
The dish is a tomato mist expressed in several variations with tomatoes picked from their own vegetable garden.
The jelly-like and soup components are made from the glutamic acid in tomatoes.
It is served with a cucumber sorbet.
So far, as you can see, it’s a tasteful blend of contemporary style with the essence of Indian cuisine.
In Bangkok, “Gaggan” is famous in this field, but “Haoma” is not as strong in molecular cuisine, and it has an innovative yet naturalistic stance.
This can also be considered modern.
If you compare, it’s similar to “Nadhani” in Kuala Lumpur.
So, what about the latter half of the course?
To the main dishes that deconstructed Indian cuisine
After the first half, as the taste of the course became clearer, the glass of wine should be rosé.
When it comes to ethnic cuisine and you’re not sure what dishes will come out, rosé is still considered a safe choice.
‘The disappeasring duck’
The first dish is duck wings. In the back is sticky rice.
Basically, it’s chicken curry.
The curry puree in the center is shaped like a duck (cute), and the curry is poured in, so it’s called “disappearing duck.”
It’s a light touch of humor.
‘Haoma in a bite’
This is a small plate for a quick bite, but it embodies the concept of the restaurant.
The fish is lightly pickled with vinegar and served with watercress and wasabi from the restaurant’s own vegetable garden.
‘Farmers Fuel’
Accompanied by eggplant, mango pickles, and tomato chutney, served with Indian-style bread.
Is this imagining the scenery of an Indian rural area?
‘Me in Bowl’
Main course was curry, but it was a bit elaborate.
The butter chicken curry is frozen-like.
Naan also has a similar feeling to a fry and has an interesting texture.
‘Nadia’
The signature dessert named after the owner.
With white chocolate as the base, cherry sorbet, raspberry, and scattered rose jam enhance the fragrance.
It looks like a jewelry design.
‘Petit Four’
This concludes with small sweets inspired by tea and traditional snacks.
Creative dining with the concept of “Farm to Table”, which is still rare
This restaurant is quite popular in Bangkok, as I later found out.
It was ranked No.13 in “Top Tables 2019” by BK Magazine.
The concept of “Farm to Table” in innovative dining of Indian cuisine is not very common, so it’s definitely worth paying attention to.
The restaurant’s name, “Haoma,” is derived from a plant that was worshipped by ancient people. The respect for nature in a city restaurant is pleasing.
The atmosphere at night is quite moody, so it’s generally suitable for dates.
I had a great time and enjoyed the food, even though I may have initially misjudged the atmosphere.
–Restaurant Information of “Haoma“–
Business Hours: Dinner 17:30-23:00
Holiday: Mon.
Telephone: +66 2 258 4744
Address: 231/3 Sukhumvit Rd, Khwaeng Khlong Toei Nuea, Khet Watthana, Krung Thep Maha Nakhon
Official web
MAP
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