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Looking for an authentic Thai dining experience? Must-try Hom when in Phuket!

Thai dining Phuket
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Hom Introduces Exquisite 10-Moments Tasting Menu Showcasing Phuket’s Finest Ingredients and Ancient Fermentation Techniques

Hom, the recently launched culinary destination, is thrilled to unveil its inaugural 10-Moments tasting menu. This extraordinary dining experience celebrates the diverse ingredients sourced from around Phuket, ingeniously incorporating ancient fermentation techniques to elevate flavours and introduce guests to new and unexpected tastes.

Chef Ricardo Nunes, the talented Chef de Cuisine of hom, emphasized the importance of their produce-first concept, stating, “Understanding the abundant ingredients available in Phuket throughout the year is vital to our culinary philosophy. We begin our menu conceptualization process with visits to local farms, where we carefully select ingredients at their peak. From there, we explore the application of fermentation techniques to enhance or transform flavour profiles.”

Nestled within the breathtaking Sawan Pavilion at InterContinental Phuket Resort, hom invites guests on a magical journey. Restaurant Manager Peter Lucas and his team warmly welcome guests and accompany them to the pavilion, regaling them with captivating stories inspired by 14th-century Buddhist cosmology, which influenced the design of the pavilion.

En route to hom, guests stroll through serene, symmetrical gardens while a delicate mist creates an ethereal sense of walking on clouds. The floating Sawan Pavilion emerges, enveloping guests in an elegant, pure white enclave adorned with silver and pearl accents. The mesmerizing silverleaf pattern on the curved ceiling depicts the Himmapan theme, completing the enchanting ambiance.

The dining journey commences with an introduction to hom’s use of fermentation techniques to elevate ingredient flavours, setting the stage for a remarkable culinary experience.

The Chef Team

As passionate advocates for the local environment and committed to locavorism, the hom team collaborates closely with Phuket’s producers. This symbiotic relationship fosters knowledge sharing and ensures the preservation of local resources while preventing overproduction. By harnessing the island’s viable ingredients, the team explores fermentation techniques to enhance the produce. Spearheaded by in-house Fermentation Expert Mateo Polanco, who works closely with Chef Ricardo, these techniques infuse innovation into every dish and beverage at hom, reflecting the team’s relentless pursuit of perfection.

The result is a meticulously crafted 10-course tasting menu that strikes a harmonious balance between flavors, captivating and satisfying the curious palates of diners. By introducing novel flavors derived from familiar ingredients, Chef Ricardo and the hom team aim to provide an unforgettable culinary adventure.

Upon arrival, guests are treated to a cool and refreshing passion fruit juice brimming with natural flowers and cuttings from nearby forestry, setting a refreshing tone for the meal.

The culinary journey begins with the first course, Ruby Pomelo. This dish features rose-cured ruby pomelo, tantalizing taste buds and igniting the anticipation for what lies ahead.

Next, the Coconut & Smoked Caviar course presents smoked Hua Hin caviar served with a salted macadamia sauce and preserved palm seed inside a young coconut. Encouraging guests to combine the coconut innards with the caviar, this course achieves a perfect balance between the coconut’s freshness and the caviar’s tang.

Later in the evening, guests are delighted with the delicate Baby Squid, cooked in yeast butter, accompanied by fermented Hmaing and squid broth. The clear, rich broth enhances the squid’s delicate sweetness, creating a sublime combination of flavors. Another standout dish is the Wild Boar, fermented and served with barley koji and black durian paste. The fermentation process naturally infuses the meat with saltiness, obviating the need for additional seasoning.

The dessert selection includes the visually captivating Sunflower Amazake with Bee pollen. Presented within the face of a fresh sunflower, this course features sunflower seed amazake parfait complemented by crusts of bee pollen. The cool dish delivers an earthy essence and leaves a delicate, floury coating on the palate.

Hom offers a thoughtfully curated in-house fermented drinks pairing conceptualized by Mateo. Alternatively, guests can indulge in a wine pairing featuring a selection of natural, organic, and biodynamic wines.

The 10-course tasting menu is priced at THB3,750++ per person, while beverage pairings are available with the fermentation-focused option priced at THB950++ per person and the wine pairing priced at THB2,750++ per person.

For reservations, please visit www.hom-restaurant.com. For inquiries, contact info@hom-restaurant.com. Stay updated on the latest news and offerings by following @homrestaurant on Instagram.

Hom operates from Tuesday to Saturday, with dinner service starting at 6:30 pm.

About Post Author

Surabhi Pandey

A journalist by training, Surabhi is a writer and content consultant currently based in Singapore. She has over seven years of experience in journalistic and business writing, qualitative research, proofreading, copyediting and SEO. Working in different capacities as a freelancer, she produces both print and digital content and leads campaigns for a wide range of brands and organisations – covering topics ranging from technology to education and travel to lifestyle with a keen focus on the APAC region.
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