A testament to the vibrancy of Bangkok’s current restaurant scene, Haoma is an ambitious culinary undertaking that champions the story of Indian cuisine told through the freshness of local Thai ingredients. Servers greeted each new arrival with glasses of Champagne Laherte Frères Blanc de Blancs NV.

Diners enjoyed an elegant evening in a colonial house surrounded by a lush garden of ingredients featured in Chef Deepanker Khosla’s innovative nine-course neo-Indian meal.

In keeping with Haoma’s ethos, each dish was paired with organic and bio-dynamic wines. A rising star on Bangkok food scene, Chef Khosla explored a different corner of India with each course but with twists that showcased his haute-cuisine training.

MENU

Galauti cornets
Wild mushrooms, spices, citrus gel, truffles
Champagne Savart ‘L’Ouverture’ Premier Cru

Oyster and corn tartare
Local oyster, cilantro, corn, lemon

Golgappa
Chickpea, potato, tamarind, mint, yoghurt

Curried melon
Tom kha sorbet, local melons, tapioca caviar

The disappearing duck
Madras curry mousse, poultry fritter
rice, Haoma herbs
Born Nama Genshu Sake

Farmers' fuel
Eggplant relish, mango pickle
tomato chutney, Indian breads
Clos Cibonne ‘Tentations’ Rosé
Côtes de Provence

Prawn on the rocks
Peanut, miang kham gel, seaweed

Me in a bowl
Charbroiled chicken, Makhani curry
pickled shallots, naan bread
Bourgogne Pinot Noir - Fanny Sabre

Nadia
Terrine trio, berries, fermented roses
Muscat de Beaumes de Venise
Domaine des Bernadins

Charmed by the serene setting and excellent service, members and their guests celebrated well into the evening whilst enjoying home-made chocolate biscuits and wasabi-dusted meringues.

Chawadee Nualkhair
Chargée de Presse