Haoma’s new menu offers ingredients grown on site, a savory Magnum and fermented cocktails.

Bangkok’s urban-farm-meets-modern-fine-dining restaurant, Haoma, recently introduced a new menu that sees head chef Deepanker Khalsa and sous chef Tarun Bhatia highlight even more of the ingredients grown right in their backyard. 

They grow 37 different edible greens on site, which get put to use in five- and seven-course tasting menus (B1,590-1,990) alongside other local ingredients that the chefs claim is sourced from as close to Bangkok as possible. 

Some highlights include the Thai wagyu cheek with burnt leek and potato purée, and beer battered grouper with lettuce cream, sweet potato and caper salt. Also on the menu is an inventive, savory take on a Magnum ice cream—a choice of either chicken liver or goats’ cheese coated in 100-percent cocoa, served on a stick along with citrus cream and pumpkin. It might sound weird but it's a must-try.

The new “Trash Tiki” anti-waste cocktail menu focuses on fermentation and probiotic techniques, using fresh produce from the Haoma garden in a bid to reach their zero-waste targets.

231/3 Sukhumvit Soi 31, 2-258-4744. Open Tue-Sun from 6-11pm (closed Mon).