Haoma Review

Chef Deepanker Khosla, a famous Thai restaurant Haoma, will visit Soneva Kiri from April 12 to 16, 2024, as one of the activities planned for the Songkran Festival, to present guests with a wonderful experience. The award-winning chef is at the helm of the new Indian restaurant, Michelin Green Star, which will host an exclusive five-day series of flash food events in Sapporo Island. Deepanker Kosla nicknamed "DK", Haoma is an urban oasis, practicing the concept of farm to table, adhering to the philosophy of "reduce waste, use it, recycling and delicious enjoyment". The restaurant is named after the much-told magical medicine of martyrdom and Hindu traditions, and its a la carte and seasonal menus showcase the rich ingredients of the local fish and vegetable symbiotic farm. The Haoma restaurant incorporates social and environmental responsibility culinary concepts into a stunning flavour, intertwining a journey deep into the DK growth vein, leading guests to explore every corner of the Indian subcontinent, from land to sea. Haoma Restaurant won its first Michelin star in 2022 and its Michelin Green for its outstanding sustainable dining practices. DK, then 32, jumped into being the youngest Michelin-star Indian chef and the first Indian chef to receive a Green Star rating. In 2023, he also won the first “Change Laureate” award from the world’s 50 best restaurants. In April this year, in addition to the exclusive dining activities of DK chef, guests staying at Soniva Chic can also participate in the Songkran Festival parade and traditional water splashing games, or enjoy a special health care ceremony that opens a new chapter, and a theme food experience to welcome the arrival of the New Year. Locals and foreigners living in Thailand can book a special Thai tour of Soniva and enjoy the discount of 95,000 baht (about 19,105 yuan) for two guests for two nights.

The dishes are exquisite and the service is quite good!

Bangkok's restaurant scene adds a number of popular restaurants that offer exquisite, creative cuisine. The chefs come from different cultural backgrounds and produce sophisticated, varied and innovative dishes. From traditional Thai food, zero waste restaurant, molecular cuisine to fusion flavors. Take this list and you may be able to use it soon. The seafood feast at the noble house~Paii~ When you arrive in Thailand, of course you have to arrange a seafood feast. Then, don't miss the popular seafood restaurant Paii, a landmark in Bangkok. The chef Joe Weeraket Nilayon is a native of Bangkok and uses a variety of high-quality seafood. For example, the signature giant river shrimp, roasted with local river shrimp charcoal and poured with curry juice, the portion was large enough for two people to eat. The restaurant was originally a private residence of the Sathorn family, with luxurious and tasteful interiors. Red leather dining chairs, log floors, elegant columns... a ceremonial dining experience. New Indian cuisine with zero waste ~ Haoma the first urban farm and zero waste restaurant in central Bangkok. Indian chef Deepanker Khosla insists on "what you grow, what you do, what you love", and has set up a large garden in the restaurant, where diners can pick some herbs themselves. During the course of the dish, the waiter will use a postcard to explain the ingredients and cultural meaning of each dish to the guests, even if you taste Indian cuisine for the first time, you can eat the whole set of meals clearly. In order not to waste ingredients, the chef often combines the edges of the package and improvises a dish for guests to taste. There is a surprise to open a blind box. Charcoal fire roasting everything ~Choen Restaurant charcoal fire cooking with FirexWood as the concept, there is no gas stove in the store, all food is baked from charcoal. 8-course set menu, from crisp roast pork to tonyingong-flavored grilled stone, curry river shrimp...even dessert coconut milk ice cream is delicious with firewood. Dishes with charcoal smoke, with fragrant firewood rice, this is the fireworks that other restaurants can't find. Chinese Thai flavor in a century-old pharmacy POTONG Have you tried eating in a century-old Chinese medicine room? POTONG in Chinatown will retain the complete old building for renovation, and start to make Chinese and Thai flavor molecular cuisine. The old sign of the "ordinary big pharmacy" on the plaque is still hanging, but it is now Bangkok's new Michelin-star restaurant in 2023. The chef Pam is Chinese-Thai and takes inspiration from the family's Chinese herbal business. Many Chinese ingredients can be found in the dishes, and many Chinese medicinal materials are used to create a unique aroma. It is not surprising to open a restaurant in a pharmacy. Modern Thai food in the Sun-Thai collision 80/20 Soon after opening, the new Thai restaurant with a Michelin star was run by a couple of chefs, Jo and Saki. Jo is Thai, his wife Saki is Japanese, the two people have different diet culture, family background, display on the dishes, with distinctive fusion characteristics. The food restores the original flavor, mostly around the ingredients themselves cooking, no dazzling dishes. At the same time, the design of the dishes attaches great importance to details, showing the spirit of Japanese chefs. The couple hopes to support local small and medium-sized agricultural products suppliers, so 80% of the ingredients are produced in Thailand and 20% are purchased globally, which is also the origin of the restaurant's name. German twin chefs Thomas Sühring and Mathiasy Sühring have opened a German restaurant in Bangkok after years of following many famous chefs in Europe and Asia. Here, it is not only the common roasted pork knees, sausages and sauerkraut in Germany, but the two chefs have re-enacted their memories of family cuisine from childhood to childhood. For example, a cheesecake made with German cheese will be served with a grandmother's eggnog, and you can see a handwritten recipe. During the meal, the chef also joined the family tradition of rituals, classic and fun, full of human touch.