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Neo Indian - Sustainable Dining, Bangkok

Bahasa l English 

With a wide range of activities, shopping, cultural tourism, and delicious cuisine ranging from street food to Michelin Star restaurants, Thailand has always been a popular travel destination. This time, instead of going to a Thai restaurant, I went to an Indian restaurant with a Michelin star. This restaurant is nestled away around a residential area on a small road, not obvious to be seen from the main road. The purpose of Haoma is sustainability through the use of only locally sourced ingredients, which the restaurant produces on-site with a small farm and garden. This is an extremely intriguing concept.
Despite the mostly black decor, the restaurant area is well-lit and cozy, with glass enclosing the entire room. There is not a large amount of seating, and the environment is more intimate. Lunchtime traffic isn't too bad, but reservations are recommended. There is a fixed lunch menu consisting of 6 courses, with the choice of regular or vegetarian fare. We are aware that many Indians practice vegetarianism in accordance with their faith and culture.
Pani Puri, Vada Pav, is the first course of the lunch and is presented with creative flair. Each dish with a variety of components and complex flavors. A very good appetizer. The following course, an eggplant Bombay sandwich, came next. Each dish has a good number of components in each bite. Although it appears straightforward, the flavor combination is quite fantastic and varied.
Duck liver is the first item on this set menu that caters to carnivores. Generally, I am not much into duck liver because of its smell. However, this meal has a fragrant aroma and a well-balanced taste thanks to the kaffir lime and lemongrass jelly. Next comes the squid, which has layers of rice noodles wrapped surrounding it and resembles an Asian meal. It is made with black squid cooked in an Indian style called Nilgiri Korma. Lamb is served next, accompanied by Nihari Jus, Kale Chips, and Mustard Mash. While steak is fairly common at fancy restaurants, how about using a local lamb? Surprisingly it is very impressive, that fine lamb is used following restaurant standards—is quite spectacular as they are getting the best supply with specialty breeds of lamb.
It was a really memorable first time to eat at an Indian restaurant in Bangkok. An interesting story regarding Haoma's restaurant business purpose to improve the earth's sustainability is available at the dining area entrance, in addition to intriguing foods featuring incredible creations. This six-course lunch costs THB 2,590++ (IDR 1,138,000++) per person and is only offered on weekends. It is, of course, less expensive than the standard tasting menu, which has between 11 and 15 courses. 

                                                                            Yovent, is a full-time content writer and social media influencer who loves to travel overseas with high passion and enthusiasm to explore the world of gourmand. Living in Jakarta with the diversity of cultures, foods, trends, and lifestyles gives him much inspiration to create the stories. Blogging since 2014, with more than 5 years of experience, he has a good capacity to work in food writing & photography.



Haoma Bangkok,
231, 3 Soi Sukhumvit 31, Khlong Toei Nuea, Watthana, Bangkok
Tel: +66 92 891 8222
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