hom Restaurant

To merely label hom as a restaurant would be a huge understatement; it truly is so much more. Consider it as an entire journey, which begins to unfold the moment you step into the hotel lobby. From then on, every detail was meticulously attended to with refinement and elegance.

We savoured panoramic mountain views before our short stroll toward hom, nestled within the breathtaking Sawan Pavilion. Guided through a shimmering silver walkway, delicate wisps of smoke created an enchanting cloud-like sensation. The dramatic white façade, inspired by Thai mythology, added to its heavenly allure.

The stage had been perfectly set as we ascended the steps to hom, where the ethereal setting welcomed us with intricate white and silver details. The captivating Montarop flower chandelier, known as a heavenly bloom, illuminating the ceiling art, continuing the entwined story.

The journey from source to plate is meticulously planned, prioritising ingredients from Phuket and Thailand. Menu development begins only after suitable ingredients are found, with each dish incorporating ancient fermentation techniques to elevate flavours while consistently honouring the authentic essence of each ingredient.

Chef Ricardo demonstrates his passion for discovery through innovative menus and progressive culinary practices. With experience at numerous Michelin-starred restaurants worldwide, he collaborates with his team to refine and elevate the menu’s fermentation techniques.

To ignite our curiosity, only the main ingredient for each course was listed on our elegant, personalised menu cards, building anticipation for the hom experience 10-moments menu. As we journeyed through, we were captivated and intrigued with creative plating, unique flavour combinations and diverse fermentation techniques.

I wish I could detail all 10 delectable moments, each impressing with unexpected flavours. However, focussing on some key highlights, the Coconut & Caviar stands out, eloquently described as both humble and extravagant. Encouraged to gently scrape young, silky coconut and combine it with smoked Hua Hin caviar, surrounded by fermented fish sauce, the mingling flavours created a delicate smoky finish, showcasing culinary finesse.

Another noteworthy moment unfolded as a huge jar of SCOBY, the mother of kombucha, set the stage for the symbiotic fermentation culture in the Oyster & SCOBY. The visually stunning course featured cured SCOBY and oysters with a red curry seasoned, deep purple wrapping. Dehydrated hand towels provided between courses allowed us to fully immerse ourselves, delicately using our hands to enhance our connection with the complex, juicy, sweet and spicy taste sensations.

The intriguingly named Milk Skin offered Chef Ricardo’s twist on Portuguese Rissóis, inventively using milk instead of flour to craft a skin filled with local fragrant black crab and fermented long beans. Served with a smooth, vibrant yellow safflower emulsion derived from the thistle-like plant’s flowers. Halfway through the menu, yet another absolutely delicious moment came with the grilled local Grouper, accompanied by a spinach-mustard purée that tantalised with a distinct kick, complemented by delicate pandan foam.

The dessert finale continued the impressive culinary elevation with Smoked Custard; a rich blend of intense smoke balanced by the sweet strawberries and granita. Reluctant for the experience to end, the 10th moment, Mango Ice Cream, was a standout finish. Beyond its simple description, we discovered layers of refreshing mango ice cream, paired with miso and kaffir lime leaf-infused meringue on a white chocolate crumble. A divine conclusion to the menu experience.

A truly phenomenal journey orchestrated by the entire team, delivering an exquisite and innovative culinary adventure. Using intricate, ancient techniques and local ingredients, this dining experience creates an unexpected, refined evening for true connoisseurs seeking a genuine gastronomic journey.