By The Nation
Located on Sukhumvit Soi 31 and designed as an urban oasis, Haoma, a two-storey house with a backyard garden lush with edible greens and fish tanks, is where the zero-waste principle is pursued and all the ingredients have been raised free of pesticides and antibiotics.
Consisting of sustainably grown and prepared ingredients selected to be in tune with the agricultural and climatic cycles of Thailand, and offered in disarmingly down-to-earth fine dine options for Christmas or New Year’s, the festive menu features a holistic blend of seafood, salad, meats, veggies and more. Among the special dishes are Oysters and Pearls, Royal Project Caviar, Salad of Thai Hearts of Coconut and Gulf of Thailand Scallops.
Guests will also enjoy Brioche with Pak Chong Animal Farm Butter and a choice of either Khao Yai Ranch Poultry with Wild Mushrooms, Compressed Bartlett Pears, Watercress Puree or 48-hour Braised Thai Wagyu Beef Short Rib with Yukon Gold Potato “Mille-Feuille”, Aged Cheddar and Broccoli Florets
A visit to Haoma typically begins with a short tour of the garden with the proprietor and executive chef, Deepanker “DK” Khosla from India, who proudly shows off his integrated “aquaponics” system where fish and plants grow together. Wasabi mizuna, Indian borage and French roselle are among the herbs under cultivation in beds, while six large vats, each containing 500 litres of rainwater, hold pla nil – Nile tilapia fish.
The restaurant is named after the elixir of life in timeless Zoroastrian tradition, haoma, which is etymologically linked to magic and the magi – the Three Wise Men of the Zoroastrian faith who visited the baby Jesus to offer gifts on the night of his birth.
Find out more at http://haoma.dk/ or Facebook.com/HaomaBKK/, email firstname.lastname@example.org or call (02) 258 4744.