How many times have I returned to Haoma for dinner? Four times at least. Why returning to Haoma so many times within just a couple of months? I am attracted to Haoma’s ‘footprint’. Its footprint in minimizing greenhouse gas emission to the minimal has made Haoma the very first and probably the only restaurant in Bangkok that achieves true sustainability in the food and beverage industry. Through Chef-Owner Deepanker Khosla’s well-designed aquaponics and hydroponics farming, Haoma is producing its own vegetables, herbs, exotic spices, fruits and even fish in its own garden, putting zero-kilometre into practice.
Chef-Owner Deepanker Khosla’s cuisine is also committed to zero-waste by seamlessly incorporating unwanted parts of food such as apple stem and potato peels into their dishes. To my astonishment, every waste-incorporated dish is creatively turned into an unforgettable gourmet bite.
“Indeed, Haoma’s conscious environmental commitments bring applaudable value to not only its business but also to our environment by largely reducing its carbon footprint to near-zero!”
The zero-waste concept is not merely applied in Haoma’s cuisine, it is seen in its interior decoration. Unwanted branches and plants are recycled into this beautiful signature wall in Haoma.
Haoma’s Monsoon Menu
The creativity seen in this Monsoon Menu blows my mind away, Its deliciousness brings a satisfied, happy smile on my face – just like the beautiful rainbow after the heavy monsoon rain.
5-course Monsoon menu by Chef Deepanker Khosla & Sous Chef Tarun Bhatia (San Pellegrino Young Chef 2017 Winner)
Refreshing drink before the dinner
This refreshing drink was a light appetizing drink. What I couldn’t imagine was that it’s a waste-incorporated drink.
(1) Lacto-fermented Local Berries, Pickled Seasonal Fruit Re-constructed Cracker, Miang Khem
Delicately delicious! The Miang Khem was the sauce on top of the watermelon cubes. It’s a tiny drop but the flavour was powerful on the palate! These’re absolutely unforgettable small bites.
The moonlight shining in the middle of the plate was the perfect-textured egg, smoked Hollandaise. It’s a very accomplished cooking. The precision and depth in the cuisine were recognized. The chicken liver magnum was the sexiest food I had at Haoma. Its a fun bite. The citrus added a layer of flavour to the silky-smooth chicken liver inside. The stick was also edible!
(4) Grouper, Lettuce Cream, Beet Batter, Sweet Potato, Caper Salt
I love this dish! I seldom see sweet potato with a fish dish, but chosen ingredients in this dish complemented each other on taste and texture. The Grouper was cooked just right with all its juice locked perfectly inside the meat! It’s a lovely dish.
(5) Cauliflower, Curry Cream, Crispy Jobs Tears, Sour Cream
This vegetarian dish looks so simple, but its flavour exploded on my palate! The cauliflower was exceptionally fresh and of very good quality. The curry was the magic wand, turning this simple cauliflower a scrumptious dish.
Dessert: Corn Parfait, Charcoal, Coconut, Passion Fruit
I especially the feeling that my stomach was not stuffed when it comes to dessert. It’s how we can fully enjoy the dessert!
Who in Gourmet Bangkok team experienced the Monsoon Menu at Haoma?
Chelsea Chan ~ A food lover, golfer, fun lover, and adventurer Chelsea was born in 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 think it’s the first genuine environmental responsible restaurant in Bangkok.
“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!