By THE NATION
Miller and DK have previously planted seeds together, and for the seven-course dinners, they will craft the resulting produce, together with other ingredients from organic and sustainable sources – including from Haoma’s own urban farm – into stunning dishes that crush old stereotypes of what healthy cuisine means.
Chef DK is renowned for his sustainable approach to fine dining, having developed Bangkok’s first urban farm within a restaurant that grows fruits and vegetables in aquaponics, hydroponics and soil, all under the same roof. All of the core ingredients at Haoma are either grown inhouse, or sourced from dedicated local farming communities and sustainable seafood suppliers.
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. Whatever food waste emanates from the kitchen ends up in the fish bellies and then the fish waste fertilises the plants, which in exchange filter the water in which the fish live.
Similarly, the cooking style of chef Miller nurtures a deep respect for the thoughtful sourcing of ingredients and a keen awareness of intelligent nutrition. Among other accolades, he has won numerous awards for wellness cuisine in international publications.
Advance reservations are recommended by calling (02) 207 7777, or email firstname.lastname@example.org.
For details, go to www.StRegisBangkok.com.