At Haoma, we grow what we cook, and we cook what we love. 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.



Haoma’s menu is driven by an ambitious culinary vision: to create an experience 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 bright from all sides.
In the words of Chef DK, the cusine can be best described as Progressive Urban-Farm Dining and Mixology.



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 storey 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.