Fine Dining in Bangkok
Haoma is Thailand’s first urban farm and zero-waste restaurant in the heart of Bangkok. Guided by our philosophy “Grow to Give Back,” everything we do is aimed at regenerating our ecosystem, food and community.
Local, ethical and sustainable ingredients are our foundation. We only use ingredients when we know where they come from. Most of them are grown on our organic farm in Chiang Mai. Some of them are grown locally at our restaurant.
Our mission is to play a crucial role in the food industry and to be a living example of what the restaurant of the future needs to look like so that it’s sustainable for coming generations. Our passion is to create delicious, nourishing food while we’re at it.
Our Philosophy: "Grow to Give Back"
Haoma is a Neo Indian restaurant which is a new form of Indian identity based on largely reinvented pre-colonial cultures and comprising a diverse group of people attempting to re-create purified pre-colonial indigenous beliefs and ritual practices without the contaminating influences of modern society.
We insist on being a restaurant where innovative gastronomy and sustainable practices find a harmonious balance We are committed to protecting the environment and to the fair treatment of every single person along the food chain.
We have a firm anti-pesticide, no antibiotics policy and we use seasonal, home-grown ingredients supplemented by fresh produce sourced from farmers, breeders and fishermen in the vicinity of Bangkok getting the best local organic Thai ingredients most of it grown at our own partner farms and monitored personally by our chefs.
Haoma’s Neo Indian menu is driven by an ambitious culinary vision: to create an experienced landscape that stimulates not only the senses of sight, taste, smell and texture but also piques curiosity and nostalgia.
It comes as no surprise then that the kitchen is surrounded by life; arrays of herbs and leafy greens thriving in a greenhouse where daylight shines brightly from all sides.
In the words of Chef DK, the cuisine can be best described as his interpretation of Asian cuisine driven by his love for Indian ingredients and his deep Indian Roots.
The old-world charm of the colonial house and its tranquil surroundings give Haoma a comfortable, serene vibe. The heart of the restaurant, a large greenhouse wrapped around the two-story structure, gives the impression of a grove in a rainforest. It succeeds in creating an ambiance that reminds you of a farm, subtly complimenting the concept of zero kilometers. The modern dining space and the greenery of the environment blend together quite seamlessly and complement, rather than contradict each other.
We designed three distinct areas under one roof that evoke different sensations:
– The greenhouse is the place to spend a pleasant late morning enjoying your brunch with fresh ingredients growing right beside you.
– The bar is the spot to make acquaintances while enjoying a cocktail or our selection of appetizers, a more relaxed place.
– Finally, the romantic corner and the private dining area is where the hanging greenery from the ceiling and dim lighting create a magical and intimate atmosphere to comfortably share an evening full of stories and memories over good food and wine.
Our approach for Haoma’s design was thus an exercise in juxtaposition, with old and new elements, organic and manufactured materials, hard and soft textures finding a natural equilibrium.