Winter is coming and winter menus have arrived. Haoma recently introduced its 13-course Nature menu (B2,590) and a nine-course Nature menu (B1,990), which also features on the 13-course menu.
"The menu is inspired by my frequent trips to Chiang Mai and I have been going to Chumphon and Hua Hin a lot and hence the seafood inspiration. Though I had incorporated Thai flavours and local ingredients, this time I wanted the menu to have my identity. Being Indian, the menu is oriented more towards Indian flavours. I wanted to add more character to each dish and this is why we are doing the galauti and gol gappa; things that I have grown up eating and things that people should know I am capable of cooking," says executive chef and co-owner of Haoma, Deepankar Kholsa.
The 13 course menu features the Oyster & corn tartar (which bears an uncanny resemblance to Barcelona's Disfrutar's foie gras and corn tatin); Melon terrine, which is three local melons served with tom ka sorbet and caviar; Tomato mist or the Haoma farm tomato, whey, Indian borage, blueberry and celery; and Haoma in a bite, which is Haoma-raised fish, dashi, Haoma greens and raisin jam -- all ingredients sourced from Haoma's urban farm.
The nine course menu includes Galouti cornets with wild mushrooms, spices, citrus gel and fresh Thai truffles and Prawn on the Rocks, river prawns with peanuts, chilli, tamarind, seaweed and lime foam among others.
The star of the menu is the Me in a bowl, which is charbroiled chicked cottage cheese, makhani curry, pickled shallots and mint snow, served with a Thai truffle kulcha.
Chef DK, as he is popularly known as, says chicken tikka masala is the first thing he eats when he goes home and hence "I want my diners to enjoy my memories of food. I am going back to my roots with this menu.
"This is also a menu that is inspired by the nature of Thailand. A journey through Thailand, 13 different elements and 13 different provinces have been highlighted on this menu. We will be connecting dots on the menu. So we shall have you sitting in Bangkok and experiencing Thailand at its core. The Indian element comes into focus with the large Indian community in Bangkok and chicken tikka masala is hardly alien to any palate," adds chef DK.
Desserts include one of chef DK's favourite of all time -- the Oreo cookie. Reimagined for the menu, Black and white is a delicious cookie, ice cream with dehydrated yoghurt.
Haoma also serves an à la carte menu for diners to taste nature's deliciousness one dish at a time. g
Haoma, 231/3 Sukhumvit 31. Visit haoma.dk or call 02-258-4744.
