Haoma

Haoma is located at 231/3, Sukhumvit Soi 31 | Khlong Toei Nuea, Watthana, Bangkok 10110, Thailand. This is our third visit to this restaurant and each time it gets better than the last! However, I think, it has now reached the top!!! Great menu! Everything is delicious! Great dining experience, great service. This restaurant will be a Michelin star sooner or later! They definitely deserve it! Will come back when the opportunity arises!

The food was well presented, even each wine offered had a story behind it, the food was overall great.

The dishes are beautifully presented and the service is pretty good!

Bangkok's dining scene has added a number of popular restaurants that offer exquisite and creative cuisine. Their chefs come from different cultural backgrounds and produce dishes with exquisite ingredients, variety and creativity. From traditional Thai food, zero-waste restaurants, molecular cuisine to fusion flavors. Keep this list, maybe you will be able to use it soon. 丨Seafood feast in the aristocratic mansion~Paii丨 When you arrive in Thailand, of course you have to arrange a seafood feast. Then, don't miss Paii, a popular seafood restaurant located in the landmark of Bangkok, The House on Sathorn. Chef Joe Weeraket Nilayon is a local in Bangkok and uses a variety of high-quality seafood for his dishes. For example, the signature giant river prawns are grilled on charcoal and poured with curry sauce. The portion is large enough for two people. The restaurant was originally a private residence of the Sathorn family, and the interior is luxurious and tasteful. Red leather dining chairs, original wood floors, elegant columns... give people a dining experience full of ritual. 丨New Indian cuisine that practices zero waste~Haoma丨 The first urban farm and zero waste restaurant in downtown Bangkok. Indian chef Deepanker Khosla insists on "what you plant is what you make, what you make is what you love", and has set up a large garden in the restaurant, where diners can pick some herbs themselves. While waiting for the dishes, the waiter will use a postcard to explain the ingredients and cultural meaning of each dish to the guests. Even if it is the first time to taste Indian cuisine, you can eat the whole meal clearly. In order not to waste ingredients, the chef often combines the scraps in the set meal and improvises a dish for the guests to taste. It's like a surprise to open a blind box. 丨Charcoal grill everything~Choen Restaurant丨 Charcoal cooking based on the concept of FirexWood, there is no gas stove in the store, and all food is grilled with charcoal. 8-course set menu, from crispy roast pork to Tom Yum Goong-style roasted grouper, curry river shrimp...even the dessert coconut milk ice cream is deliciously baked with wood fire. Dishes with the aroma of charcoal smoke, paired with fragrant wood fire rice, this is the smell of fireworks that other restaurants can't find. 丨Chinese and Thai flavors in a century-old pharmacy~POTONG丨 Have you ever tried eating in a century-old Chinese pharmacy? POTONG, located in Chinatown, renovated the intact old building and started to make Chinese and Thai-style molecular cuisine. The old sign of "Ordinary Pharmacy" on the plaque is still hanging, but now it is a new Michelin one-star restaurant in Bangkok in 2023. Female chef Pam is a Thai-Chinese who draws inspiration from her family's Chinese herbal medicine business. Many elements of Chinese cuisine can be found in the dishes, and many Chinese medicinal materials are used to cook a unique aroma. In this way, it is not surprising to open a restaurant in a pharmacy. 丨Modern Thai cuisine where Japan and Thailand collide ~80/20 丨 The new Thai restaurant that won a Michelin star shortly after its opening is jointly run by a husband-and-wife chef, Jo and Saki. Jo is Thai and his wife, Saki, is Japanese. Their different food cultures and family backgrounds are reflected in the dishes, which have a distinct fusion feature. The dishes restore the original taste of the food, and most of them are cooked around the ingredients themselves, without any showy dishes. At the same time, the design of the dishes pays great attention to details, showing the craftsmanship of Japanese chefs. The couple hopes to support local small and medium-sized agricultural product suppliers, so 80% of the ingredients are produced in Thailand and 20% are purchased globally, which is also the origin of the restaurant's name. 丨Family delicacy from German brothers ~Sühring 丨 After following many famous chefs in Europe and Asia for many years, German twin chefs Thomas Sühring and Mathiasy Sühring opened a German restaurant in Bangkok under the name of their home. Here, you can eat more than just the common roasted pork knees, sausages and sauerkraut in Germany. The two chefs reproduced their memories of family cuisine from childhood to adulthood in front of diners. For example, cheesecake made with German cheese will be served with grandmother's specialty eggnog, and you can also see a handwritten recipe. During the meal, the chef also added family traditional rituals to the table, which is classic, interesting and full of human touch.

Chef Deepanker Khosla of acclaimed Thai restaurant Haoma will be visiting Soneva Kiri from 12 to 16 April 2024 as part of the Songkran celebrations, presenting a culinary experience. The award-winning chef, who is at the helm of the new Michelin Green Star Indian restaurant, will host an exclusive series of pop-up culinary events over five days on Koh Kood. Deepanker Kosla, nicknamed “DK”, is the chef of Haoma, an urban oasis that practices farm-to-table culinary philosophy of “waste less, use more, recycle and enjoy more”. Named after a cherished elixir in Zoroastrian and Hindu traditions, the restaurant’s à la carte and seasonal tasting menus showcase the bounty of ingredients from local aquaponic farms. Haoma combines socially and environmentally responsible cooking with stunning flavours, weaving a journey through DK’s roots, taking guests on a journey through every corner of the Indian subcontinent, from land to sea. Haoma received its first Michelin star in 2022, and was awarded a Michelin Green Star for its sustainable culinary practices. At the age of 32, DK became the youngest Indian chef to receive a Michelin star, and the first Indian chef to receive a Green Star rating. In 2023, he also received the first “Laurel de Change” award from the World’s 50 Best Restaurants. In April this year, in addition to exclusive dining events hosted by DK’s chefs, guests staying at Soneva Kiri can also participate in the Songkran parade and traditional water splashing games, or enjoy a special wellness ritual that opens a new chapter, as well as a themed food experience to welcome the arrival of the new year. Locals and expats living in Thailand can book Soneva’s Thai Tiew Thai special offer, starting from THB 95,000 (approximately RMB 21,675) for two guests for two nights.