“We grow what we cook, we cook what we love” is the ethos of @haomabkk - Thailand’s first urban farm and zero waste Neo-Indian restaurant! Located in a quaint private house in Bangkok, Chef @deepankerkhosla is committed to sustainability with his own organic farm and water conservation system. Our meal started with cocktails and snacks in the bar area which was followed by a tour of the herb garden. The main part of the meal then commenced in the dining room where we were taken on a gastronomic journey through many different regions in India. It was a night to remember with imaginative flavors and excellent wine pairing by sommelier extraordinaire @vishvas.sidana.
The Signature Meat and Seafood menu:
Snacks
Smoked Mackerel Bati, Bombay Sandwich
Dry Aged Scallop Croustade, Raw Mango Panna
Tomato Chaat
Tomato Jam, Shorba Ice, Pickles
Tear Drop Peas
Trout Eggs, Shrimp Pickle, Nasturtium
Sea Urchin
Espuma, Fritter
Wild Caught Fish
Roe, Allepy Curry, Peanut Thecha
Lobster
Pulissery, Caviar, Ghee Roast Bao
Chicken Or The Egg
Haoma Farm Chicken, Skin Aero, Makhani Curry
Lamb
Mustard Mash, Shiso, Nihari Jus, Yakhni Pulao
Honey Rasmalai
Honey, Cottage Cheese, Saffron & Pistachio Ice Cream
Textures Of Chocolate
Cacao Sorbet, Cashew Nougat,Edible Gold
Petit four
•
1*, Haoma
Bangkok, Thailand
#supermelThailand #supermelBKK
