THB 2,999++ Food only
THB 2,590++ Wine pairing
What happens when you ingeniously meld the best of garden-fresh Neo-Indian cuisine with distinctly modern European flavours enlivened with signature tastes of the old Spice Islands in one evening of unrestrained gastronomy? In a word, magic.
Culinary artisans Chef Deepanker "DK" Khosla of Haoma and Chef Nic Vanderbeeken of Apertif, after collaborating at this year's Ubud Food Festival in April, are getting together again for another scintillating, no-spices-barred, multi-course meal tastefully reflecting their expansive combined experience, and promise an evening of tantalising combinations quite unlike any you've ever tasted. The degustation with a difference takes plans on June 21, the longest day of the year and one bursting with flavours, at the garden-oasis that is Haoma, nestled in a quiet neighbourhood on Sukhumvit Soi 31, surrounded by an edible garden of herbs and veggies plus homegrown fish destined to star in sustainable menus here that rotate with the seasons.
While Bangkok's Haoma is named for a mystical elixir of life in Near Eastern traditions, Bali's Aperitif honors the pre-meal drink taken to stimulates appetites and passions. While Chef DK brings to the food prep tables at Haoma an enviable background seasoned by countless travels in and deep appreciation for culinary traditions throughout Eurasia and, steeped in his culinary competencies reflecting the tastiest traditions of his native India, for more than 20 years Chef Nic has worked alongside top-end chefs everywhere from to Miami to Belgium Vietnam, and loves cross-cultural combinations of the kitchen forged in the heat of experimentation.
The evening of flavours without frontiers at Haoma will feature some of the most unique Neo-Indian dishes from Allahabad, Goa and Pondicherry, among the most colonized cities of India, along with eclectic European flavors paired with high-intensity Indonesian spices.
Beyond presenting stunning new flavour combinations, Haoma, which claimed the #13 spot in the prestigious BK Top Tables and whose Co-Founder DK was named Elite Magazine's Most Innovative Young Chef 2018, is doing its part to protect the planet and is committed to becoming the world's first certified carbon-neutral restaurant by the end of next year. Aperitif, like its namesake, knows how to stoke appetites. Set amidst the verdant mountains of Bali's cultural heartland of Ubud, the new venue boasts a 1920s-inspired setting recalling the classic days of travel adventure.
For reservations, please visit https://cho.pe/Haoma4Hands.