Menu to Taste

Haoma

Neo-Indian · Bangkok · Michelin One Star · Chef Deepanker Khosla

Ranked #96 on Asia's 50 Best Restaurants and holding a Michelin star, Haoma in Bangkok is led by chef Deepanker Khosla. The restaurant serves neo-Indian cuisine crafted around seasonal tasting menus. Dishes incorporate produce harvested directly from its on-site urban aquaponics farm and organic gardens.

Sukhumvit, Bangkok 10110, Thailand, Bangkok

  • 1 Michelin Star
  • Michelin Green Star
  • #96 Asia's 50 Best 2026

Menu

Tasting Menu

  • 07 Course | Vegetarian Experience (4500) — Snacks: Smoked Eggplant Bati, Bombay Sandwich, Water Chestnut Croustade, Raw Mango Panna | Tomato Chaat: Tomato Jam, Shorba Ice, Pickles 6gokm | Tear Drop Peas: Royal Cumin, Nasturtium 7gokm | Cottage Cheese/Cauliflower (Vegan): Herb oil, Onion Cracker 24km | Mushroom: King Oyster, Pulissery, Ghee Roast Bao 27okm | Artichoke: Sunchoke Cream, Corn Espuma, Herb Oil 6gokm | Textures Of Chocolate: Cacao Sorbet, Cashew Nougat, Edible Gold 25okm | Petit four
  • 10 Course | Epicure Meat and Seafood Experience (6500) — Snacks: Smoked Mackerel Bati, Bombay Sandwich, Dry Aged Scallop Croustade, Raw Mango Panna | Tomato Chaat: Tomato Jam, Shorba Ice, Pickles 690km | Tear Drop Peas: Trout Eggs, Shrimp Pickle, Nasturtium 790km | Sea Urchin (+10g Urchin Meat): Espuma, Fritter 170km | Wild Caught Fish: Roe, Allepy Curry, Peanut Thecha 680km | Lobster (+5g Superior Oscietra Caviar): Pulissery, Caviar, Ghee Roast Bao 270km | Chicken Or The Egg: Haoma Farm Chicken, Skin Aero, Makhani Curry 180km | Jasmine Wagyu Dry Aged 45 days: Lentil Mash, Shiso, Nihari Jus, Yakhni Pulao 58km | Honey Rasmalai: Honey, Cottage Cheese, Saffron & Pistachio Ice Cream 790km | Textures Of Chocolate: Cacao Sorbet, Cashew Nougat, Edible Gold 250km | Petit four
  • 10 Course | Signature Meat and Seafood Experience (5500) — Snacks: Smoked Mackerel Bali, Bombay Sandwich, Dry Aged Scallop Croustade, Raw Mango Panna | Tomato Chaat: Tomato Jam, Shorba Ice, Pickles 690km | Tear Drop Peas: Trout Eggs, Shrimp Pickle, Nasturtium 790km | Sea Urchin: Espuma, Fritter 170km (Add on: 10gm Urchin meat -THB 499) | Wild Caught Fish: Roe, Allepy Curry, Peanut Thecha 680km | Lobster: Pulissery, Caviar, Ghee Roast Bao 270km (Add On: 5gm Superior Oscietra Caviar - THB 600) | Chicken Or The Egg: Haoma Farm Chicken, Skin Aero, Makhani Curry | Lamb: Lentil Mash, Shiso, Nihari Jus, Yakhni Pulao 58km (Supplement: 45 Days Dry Aged 'Thai Jasmine Wagyu' 450km THB 750) | Honey Rasmalai: Honey, Cottage Cheese, Saffron & Pistachio Ice Cream 790km | Textures Of Chocolate: Cacao Sorbet, Cashew Nougat, Edible Gold 250km | Petit four
  • 10 Course | Epicure Vegetarian Experience (6000) — Snacks: Smoked Eggplant Bati, Bombay Sandwich, Water-chestnut Croustade, Raw Mango Panna | Tomato Chaat: Tomato Jam, Shorba Ice, Pickles | Tear Drop Peas: Royal Cumin, Nasturtium | Avocado: Espuma, Fritter | Cottage Cheese/Cauliflower (Vegan): Herb Oil, Onion Cracker | Mushroom: King Oyster, Pulissery, Ghee Roast Bao | Keema Chaap: Vegetable Keema, Makhani Espuma | Artichoke & Morels: Sunchoke Cream, Corn Curry, Herb Oil | Honey Rasmalai: Honey, Cottage Cheese, Saffron & Pistachio Ice Cream | Textures Of Chocolate: Cacao Sorbet, Cashew Nougat, Edible Gold | Petit four
  • 07 Course | Meat & Seafood Experience (4500) — Snacks: Smoked Mackerel Bati, Bombay Sandwich, Dry Aged Scallop Croustade, Raw Mango Panna | Tomato Chaat: Tomato Jam, Shorba Ice, Pickles | Tear Drop Peas: Trout Eggs, Home-made Pickle, Nasturtium | Wild Caught Fish: Roe, Allepy Curry, Peanut Thecha | Lobster: Pulissery, Caviar, Ghee Roast Bao | Chicken: Makhani Curry, Chicken Skin, Compressed Naan OR Lamb: Lentil Mash, Shiso, Nihari Jus, Yakhni Pulao | Textures Of Chocolate: Cacao Sorbet, Cashew Nougat, Edible Gold | Petit four
  • 18-Course Meat & Seafood Tasting Menu (3990)
  • 18-Course Meat & Seafood Tasting Menu (3990)
  • Full experience (food + wine) (10000)
  • Special Collaboration Dinner (4990)
  • Tasting Menu (Set) (3990)

Dishes

  • Add on: Honey Rasmalai (390)
  • Tomato Chaat 3.0
  • beetroot purée roots with 90-day-heated black garlic and heirloom carrots
  • Aamras, Chaas Aur Caviar
  • Add On: Kashmir Morel (499) — Kashmir Morel add-on for Artichoke course
  • Add on: Avocado (499)
  • Uni Pulusu
  • Thai-wagyu beef with pickled cucumber and pearl onions
  • "Stick to the Roots"
  • Amuse Bouche

The Experience

With garden or terrace dining. The meal is structured around a tasting menu.

Phone: +66 2 544 0449

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