A bold claim: Bangkok's first zero-waste, urban farm dining experience.
This modern two-story wood house with backyard views is the brainchild of the Indian chef Deepanker Khosla who is zealot for the farm-to-table and zero-waste approach. Their 11-course dinner menu (B3,990) aims to showcase “neo-Indian” showcasing the cuisine’s 3,500 years of history. Guests familiar with Indian food or experience living in India will find comfort dishes in the dinner’s elevated version.
The buzz: Haoma is equal parts urban farm and modern fine- dining restaurant. They grow 32 edible herbs and plants to use in the kitchen, and recycle rain water for use in an aquaponics farm—which is also triple filtered and turned into sparkling mineral water.
The decor: You’ll get a short tour before the professional staff escort you to the modern house with backyard views. Every detail is a reference to the green mission of the restaurant, from the faint chime of recycled water coursing into the fish tanks, to the abundance of natural light, to furniture fashioned to emphasize the wood grain, to the earthy brick tones of the outdoor tables set amid the kitchen garden. Although the decor is very polished, the vibe is nonetheless down to earth, and pets are welcome outdoors.
The food: In the kitchen is executive chef and proprietor Deepanker “DK” Khosla (formerly Charcoal Tandoor Grill & Mixology). Since April 2022, their 11-course dinner menu (B3,990) has aimed to showcase “neo-Indian” showcasing the cuisine’s 3,500 years of history. Guests familiar with Indian food or experience living in India will find comfort dishes in the dinner’s elevated version. For example, the dessert with the 11-course dinner is Melody, a common dessert most Indian kids grew up with but served deconstructed and made of peanut nougat, dried mousse, and sea salt ice cream. After dinner, ask for the mint tea where you’ll see the staff pick the mint straight from the garden for you.
The drinks: Led by Vishvas Sidana, Haoma has probably one of the best wine lists at any restaurant in Bangkok. If you get the wine-pairing to go with your dinner (add on B3,290), you’ll get natural wine from small producers. For some labels served here, there are just a few thousand bottles per year. Sidana is at the very top of his wine game and will be able to tell you the story behind each label.
Why we’d come back: The novelty of Haoma’s bold, urban farm and zero-waste dining is enough to warrant a return trip, but we’d also come for the vibrancy and beautiful plating of the veg-forward dishes.