intercontinental phuket resort
Hom’s Culinary Haven
Imagine a 10-Course Dining Adventure in an Ethereal Setting, Where Every Dish Unfolds a Unique Tale, and Each Bite Is a Delightful Revelation..
This is precisely what we encountered at Hom, the exquisite restaurant nestled within the enchanting Sawan Pavilion at Intercontinental Phuket Resort. Let us take you on a journey that seamlessly intertwines age-old culinary traditions with cutting-edge innovation.
Welcome desk
valet parking service
Fermentation collection
Hom’s culinary haven
Sawan pavilion
Hom’s culinary haven
Hom
@Intercontinental Phuket Resort
The 10-Moment Tasting Menu
As we embarked on our culinary adventure, we were presented with a 10-moment tasting menu that promised to surprise, delight, and encourage exploration. Each dish was a work of art, a testament to the relentless pursuit of perfection that defines Hom.
Roses Cured Pomelo
Our journey began with a refreshing, fermented passion fruit drink followed by a rose-cured ruby pomelo. The Blanc de Noir Champagne, Rupture Marie Copinet from France, NV, danced with the delicate pomelo, creating a delightful opening act.
Coconut, Caviar, Salted Macadamia
Young coconut marinated in fish garum, preserved palm seeds, and smoked Hua Hin caviar are served with a salted macadamia sauce. Featuring The Chablis from Domaine Saint Antoine in France, 2021, elegantly complemented the harmonious blend of flavors.
Milk Skin
The reduced milk dish, inspired by the local Portuguese dish called “Rissol,” featured local black crab seasoned with pickled coriander seeds and a paste of Chamuang leaf—a silky, melt-in-your-mouth experience that left us craving for more.
Squid, Tea Leaves
An unexpected combination that showcased the chef’s creativity, with the smokiness of tea leaves accentuating the tender squid.
Prawn, Kumquat Kosho
Baby squid cooked in yeast butter served with fermented hmaing and squid broth—a burst of freshness and zing, where prawn met the citrusy notes of kumquat kosho. The Natural Grüner Veltliner from Hajszan Neumann in Vienna, Austria, 2021, provided the perfect accompaniment.
Black Grouper
Dry-aged snapper with a sauce of lacto-fermented green mango, pandan, and pumpkin seed miso—a perfectly cooked black grouper that captured the essence of the sea. Paired beautifully with the Cotes du Rhone from Domaine Roche Audran in France, 2020.
Quail Egg
A delightful interlude, where the richness of quail egg was paired with an unexpected twist.
Duck & Greens
Local duck cured in aspergillus sojae, dry-aged for 9 days, and cold-smoked with sugar cane, grilled to perfection while being brushed with sourdough mirin—a masterpiece of flavors where duck and greens came together in perfect harmony.
Star Fruit
Together with red ants, this dish served as a palate cleanser that refreshed our senses, preparing us for the grand finale.
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Pink Guava
A sweet conclusion to our journey, where the tropical flavors of pink guava danced on our taste buds. The Moscato d’asti from Marchesi Di Barolo Zagara in Italy, 2021, provided a delightful ending to our culinary odyssey.
Flavor Innovation Through Local Collaboration
Hom takes a bold and innovative approach to Southeast Asian cuisine landscape by celebrating the ancient fermentation processes that have been unifying cultures for centuries. This devotion to tradition, combined with an unwavering dedication to culinary innovation, sets Hom apart.
Executive Chef Ricardo Nunes, a visionary in his own right, has curated a menu that showcases the very best of what Phuket has to offer. The ingredients are carefully chosen, each with its own unique story and significance to the local culture. Proximity is key, and Chef Ricardo looks into how ancient fermentation techniques can be used to bring out the best in these ingredients without compromising their essence.
Exceptional Talent and Ethereal Setting
Hom is not just a restaurant; it’s a symphony orchestrated by exceptional talent. Chef Ricardo, with his experience in Michelin-starred establishments, leads the culinary journey. Resident fermentation specialist Mateo Polanco, a maestro in unlocking flavors, works closely with Chef Ricardo to create endlessly innovative menus.
The service team, guided by Restaurant Manager Peter Lucas and Garfield, the Sommolier, ensures that every moment at Hom is unforgettable. Peter’s expertise from Michelin-starred establishments is evident in the impeccable service that accompanies each dish.
The setting at the Sawan Pavilion is nothing short of ethereal. As you step into this haven, the fragrance of the Montarop flower—a true symbol of heaven—greets you, setting the stage for a dining experience that’s both enchanting and memorable.
A Michelin Aspiration
Hom’s commitment to excellence is readily apparent with aspirations to achieve Michelin-level recognition by the end of the year. This dedication to culinary expertise and creativity is set to raise the bar in the region’s dining scene.
our thought
Hom restaurant at Intercontinental Phuket Resort is not just a place to dine; it’s a sensory journey that encapsulates the spirit of Southeast Asian cuisine and the pursuit of culinary perfection. With Flavor Innovation Through Local Collaboration, Exceptional Talent driving excellence and An Ethereal Setting that elevates every moment, Hom is a culinary destination that promises to redefine your dining expectations.
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