Haoma
Bangkok, Thailand
⭐1 Star
The Experience
From Michelin Guide
Chef Deepanker Khosla says of his Haoma team, We grow what we cook, we cook what we love.” And what is that? Sustainable, seasonal, local ingredients sourced from farmers, breeders, fisherfolk and the restaurant’s own garden. They’re turned into delicious, beautifully plated neo-Indian dishes that form seasonal tasting menus (including a vegetarian one). It all happens in a Nordic-style dining room where even the decor includes unused plant parts.
Unique Things
From Visitor Experiences
Urban farm and zero-waste concept with Michelin Green Star: Haoma is Bangkok’s first restaurant to earn both a Michelin Star and the rare Michelin Green Star, recognized for its sustainable practices including sourcing seasonal, local ingredients from its own urban aquaponics farm and raising chickens, goats, and cows on a farm started during the pandemic.
Neo-Indian cuisine with a modern and royal twist: The restaurant offers innovative neo-Indian dishes that reinterpret traditional recipes, such as a Coorgi Curry using Haoma’s own free-range chicken and a Tandoori watermelon dish, alongside a seasonal menu celebrating Indian royal culinary heritage prior to colonization.
Strong plant-based focus with regional biodiversity respect: About 75% of Haoma’s menu is suitable for vegetarians and vegans, featuring heritage and lesser-known plant varieties sourced within 4km of the restaurant, and a strict policy against serving endangered species, emphasizing native plants and animals to promote sustainability and biodiversity.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Haoma, the Michelin-starred restaurant in Bangkok, are:
Haoma Farm’s free-range chicken: Used in their Silk & Chicken dish, a modern take on Coorgi Curry, combining Indian tradition with local Thai coconut and Kachampuli vinegar for a unique flavor profile.
Guntur chili: Essential for the Lobster Ghee Roast, a classic South Indian dish, providing the perfect texture, color, and aroma that define this signature preparation.
Tandoor-aged beetroot: Featured in dishes that showcase smoky umami flavors, reflecting Haoma’s innovative use of traditional Indian techniques with local ingredients.
Jackfruit: Used in a delicate curry with coconut espuma, highlighting the restaurant’s focus on purity, precision, and sustainability by utilizing fresh, local produce.
Sea urchin: Sourced from deep sea varieties to temper the usual overpowering flavor, served with a light espuma, demonstrating Haoma’s creative approach to seafood within Indian cuisine.
These ingredients are significant as they embody Haoma’s philosophy of blending Indian culinary heritage with sustainable, locally sourced Thai ingredients, creating dishes that are both innovative and environmentally conscious. Signature dishes like the Silk & Chicken curry and Lobster Ghee Roast exemplify this fusion and commitment to flavor and sustainability.