Since the opening of Haoma by Chef DK, the concept of food sustainability is ably demonstrated by his aquaponics system in the restaurant garden. I vividly remember how much I was in awe when I first saw this garden. I toured around the garden to see different kinds of spices, herbs and fish! Yes, fish! Amazingly, the aquaponic system at Haoma also supports the healthy growth of the fish in the underground pond.
My first meal at Haoma was a fine dining experience of no food waste. The idea was fascinating. If you have ever seen a chef fillet the best part of steak to make you a piece of delicious steak, you will definitely understand what food waste means.
This time, I returned to try Chef DK’s latest tasting menu at the invitation of Haoma. Mind-blowing with a warm human touch. This new tasting menu contains the taste of Chef DK’s hometown in India. It is a cultural taste of roots.
Mountain / Sea / Urban Farm – 13 Courses
The meal began with a beautiful glass of wine. It stimulated the sense of smell. An empty wine glass was presented in front of us with the smell of strong liquor. The sommelier served the wine, the mixing aroma of liquor and floral wine made the starter wine more enticing.
First, I was so shallow that I hadn’t known there were truffles in Thailand. Second, its taste was not bad at all, though I could not say the taste of Thai truffles is at par with quality Italian truffles. It’s a small bite that I would not want to forget.
Golgappa – Puffed Wheat, Tamarind, Mint, Yoghurt
The taste of this spheric puffed puri was appetizing. It’s crispy on the outside while very flavoursome on the inside. The mild sweet-and-sour flavour of the tamarind balanced well with the Indian spices. After eating the golgappa, drink the refreshing pomegranate water.
This dish is inspired by the Southern coast of India. It looked so magical when it was served. The smoke from the dry ice made this soup look tastier. The soup was rich and very ably reminded me of beautiful lobster bisque.
Not Just a Potato – Moong Lentil, Miso, Jaipur Chilli
The name did justice to the taste. This little piece of potato was spiced up with a strong spiciness (Well, for me only maybe! The acceptance of spiciness is pre-kindergarten level). However, I do like this bite.
The Disappearing Duck – Duck Mousse, Sticky Rice, Haoma Greens
Undoubtedly, it’s the cutest dish. When the server poured the curry over the duckling on the dish, it seemed to disappear. The masala was perfect in terms of aroma and flavour. How much I wish to ask for more sticky rice to go with the sauce. It’s definitely a plate-licking dish!
In addition, the beverage selection for this dish was superb. It’s a light and mildly sweet sake. The sommelier does have a unique palate for liquor and alcohol!
Melon Terrine – Local Melons, Tom Kha Sorbet, Tapioca Caviar
After a compelling dish of strong Indian flavour, a refreshing dish came to soothe the palate with melons and some Tom Kha flavour in the form of a scoop of sorbet. Isn’t it mind-blowing that a hot local Thai dish was made into sorbet? According to the server, eat the foams first. Each colour presented a different flavour of spice.
Prawns on the Rock – Tamarind, Lime Foam, Peanut
I love this dish! The prawn rocked on my palate. First, eat the prawn head stuffed with miang kham. Then, savour the prawn with tamarind and peanut. Finally, enjoy the last bite of prawn cracker with lime foam. One prawn three flavours – making this dish a sophisticated bite with complex textures and flavours.
The wine selected to pair with this dish was a nice one! It’s a rosé with fruity aromas reminiscent of yellow fruits, apricot and white peach in a large and structured palate.
Haoma in a Bite – Haoma Fish, Mustard, Chlorophyl
This dish should be the signature dish of this menu. Before enjoying, Chef DK led us to his garden and explained about his aquaponics system and the fish! It’s a zero-carbon-footprints dish that you will love. The fish was juicy, fresh of course and flavoursome. Unlike frozen or chilled fish, the texture of Haoma fish was more delicate and smooth. I wish I could buy some of their fish for home cooking.
Me in a Bowl – Chicken, Frozen Makhani, Compressed Naan
I love this dish. It’s another plate-licking dish that I would love to have more. It’s flawless in both taste and texture, leaving a prominent memory of the flavour in my heart! It’s a dish that I could clearly see the identity of Chef DK, which is the roots of his own culture.
“Chettinad” Beef Curry – Tenderloin, Quinoa, Bone Marrow
It tasted very beefy. I especially like the texture of the bone marrow. The curry was strong but did not overpower the bone marrow. It’s a very well balanced dish!
Black and White – Yoghurt, Oreo Crumble, Nitro Cookie
Nadia – Cherry Sorbet, Berries, Rose Jam
I love the desserts a lot. Both were just mildly sweet. Black and White soothed the satisfying stomach from the bone marrow whereas Nadia gave a refreshing mildly citrus flavour to refresh the palate.
Who in Gourmet Bangkok team experienced the tasting menu at Haoma?
Chelsea Chan ~ A food lover, golfer, fun lover, and adventurer Chelsea is from Hong Kong and is a genuine food lover. Her palate is especially sharp on Cantonese food, delicacies from Hong Kong and meat (especially beef, chicken and lamb). She is able to taste how the food is cooked and prepared. Besides, she is also a pro buffet gourmet because of her unlimited appetite. When she says ‘too sweet’, it may not be sweet for you as her preference for chocolate is 72++ dark chocolate.
Will Gourmet Bangkok recommend Haoma?
Definitely! I always support environmentally-responsible restaurants.
“Putting zero-waste, zero-kilometre, zero carbon footprint in practice is not easy, especially for food and beverage industry. Haoma does exemplify the whole concept in every corner of the restaurant including in its lovely tasty cuisine.” ~ Chelsea Chan!