Roses cured Pomelo

Coconut, Caviar, Salted Macadamia

Sea Snail, Catfish Roe, Sourdough

Crab “Rissol”, Reduced Milk

Squid, Tea Leaves

Rock Lobster, Kumquat Kosho

Coral Red Grouper

Quail Egg

Duck & Greens

Wood Sorrel

Champedak

Petit Fours

Set at the luxurious InterContinental Phuket, hom bring an unforgettable dining experience to the tropical paradise. Start your culinary journey in the grand lobby where you are greeted by the inviting team. The walk towards the majestic Sawan Pavillion creates an ambient mood for the exquisite tasting menu. Guests are told of the representation of the architecture and stories of the property’s rich Himmapan past before entering the captivating dining room. Hom’s kitchen is led by Chef Ricardo Nunes – who previously worked at several Michelin-starred establishments including Potong, Belcanto and Gaggan. His creative menu utilises ingredients which are from  Phuket and he has collaborated with Resident Zymologist, Mateo Polanco to concentrate on techniques in fermentation. The result is inspired and mouthwatering with each course surprising in both presentation texture and flavour.

Our journey started at the fermentation bar where we saw many of the ingredients used and others that are being fermented for future dishes. The intimate and elegant setting is ideal for a romantic date night and each course was expertly paired with an organic and biodynamic wine paring. We loved the delicate and decadent Coconut, Caviar and Salted Macadamia with touches of Thai flavour and the refreshing and delectable sea snail paired with a bite of sourdough cracker. The tender Squid submerged in a broth of fermented tea leaves was a huge highlight alongside the fragrant Rock Lobster which enveloped us with fresh flavour.

The coral red grouper featured Japanese influences with accents of wasabi flavours created by a panda leaf foam. For our main course Chef Riccardo introduced the young duck which was delightfully juicy and rich.  Many diners will be surprised by the sorrel palate cleanser topped with red ants for acicdity, and the Champedak was a perfect light finish for a summer menu.

Each element of the tasting menu invigorated our senses and we loved the luxurious yet serene ambiance of the venue. If you’re in search of world class dining at the heart of Phuket you can’t miss this unforgettable restaurant during your visit.

www.hom-restaurant.com

333, 333/3 Moo 3, Kathu District, Phuket 83150, Thailand

+66 76 629 956