By The Nation
Located on a serene patch off Sukhumvit 31 in Bangkok, Haoma – a two-storey house with a backyard garden lush with edible greens – is named for a divine plant from Persian mythology. This is indeed a green destination, where the zero-waste principle is pursued and all the ingredients have been raised free of pesticides and antibiotics. In addition to the beautiful backyard, the owners also have a four-rai farm in Chiang Mai.
Fruit and vegetables are served about 48 hours after harvest in the belief that that’s primetime for their component nutrients. They come from small, local producers whose methods are certified as environmentally and ethically responsible.
Here, diners are taken on a unique culinary journey in harmony with the seasons and rhythms of the earth, using the freshest local ingredients, ingenuously reimagined. The menu combines produce sourced mostly from the hanging onsite garden, and high-quality sustainable meats, created with techniques and flavours inspired by Indian roots of the restaurant’s co-founder/chef Deepanker Khosla, aka DK.
“We are extremely honoured to have been ranked at #13 on one of Bangkok’s most referred to lists by local foodies, the Top Tables by BK Magazine,” says Khosla. “Last year we did not have any presence on the list but likely due to a good reason. Like any young and ambitious restaurant we were still finding our way, but have since worked hard to achieve a vision in which we can deliver a unique experience for our diners. We believe the results of Top Tables 2019 is a reflection of our achievements so far. We will continue to grow and improve as long as we’re operating, and will keep the passion alive.”
Haoma’s impressive ranking came from receiving a score of 85 on a scale of 1 to 100, which averages the five-star scores given by a panel of 30 mostly Bangkok-based expert foodies, just over half of whom are Thai, with the rest comprised of various nationalities.
For details, call (02) 258 4744 or visit www.Haoma.dk.