What is it?: A Michelin-starred neo-Indian restaurant in Sukhumvit Soi 31, celebrated for its sustainable 'farm-to-table' approach, complete with an on-site urban farm.
Why we love it: Fine dining and sustainability might seem like an unlikely pairing, but Haoma proves they can truly go hand in hand. Headed by Indian chef Deepanker Khosla, this restaurant blends a love for the environment with molecular Indian cuisine. Haoma’s commitment to sustainability even extends beyond the kitchen, with urban farming systems growing ingredients at both the restaurant and the chef's home. The food here is described as neo-Indian, a fusion of colonial-era Indian recipes and modern cooking techniques. Each dish tells its own story, taking patrons on a flavourful journey through India. One of the standout dishes is Pondicherry pulissery, a seafood soup from the former French colony of Pondicherry, reimagined with Indian spices and a fragrant touch of rose water smoke. Another is the disappearing duck, inspired by the chef’s experience at a duck farm in Chiang Mai, where a flock of ducks mysteriously vanished. The dish features a duck mousse that melts when Indian-style curry is poured over it.
Time Out tip: You can choose either a set course meal or a la carte options here. But don't miss out on the weekend lunch experience, which encpmpasses a six-course seafood and meat journey. There's also a vegetarian option if that's more your style. Both start at B3,290 per person.