hom is located in the Sawan Pavilion of the InterContinental Phuket Resort. All ingredients at hom are sourced from around Phuket, dishes incorporate ancient fermentation techniques, applied scrupulously to enhance certain flavour elements and present new and unexpected tastes.

OVERVIEW
As guest discover the Sawan Pavilion, the host will narrate stories of 14th century Buddhist cosmology, from which inspiration for the pavilion’s design was drawn. The Sawan Pavilion appears to be floating, and as guests ascend to hom, they are embraced in an elegant, pure white enclave. The milky tonal palette is peppered with silvery and pearl accents, with silverleaf pattern flowing across the curved ceiling to depict the Himmapan theme of the design.

AMBIENCE
The Heavenly Pavillion has been turned into hom, InterContinental Phuket Resort’s fine dining restaurant. The white pavilion whose design is based on the Himmapan forest serves as an ethereal setting for the restaurant that definitely tries to reach for a star. As guest arrive at the Sawaan Pavilion, they are welcomed, not only by restaurant Manager Peter Lucas and his team, but also by the rare, fragrant embrace of the Montarop, the flower of heaven.

MUST TRY:
Crab “Rissol” and Rock Lobster with Kumquat Kosho.

FOOD
Rooted in locavorism, seasonality and curiosity, each dish at hom is based on fermentation as a means to unlocking incredible flavour. A close relationship with local farmers enables hom to procure the freshest ingredients, proteins and produce from across the island. Chef Ricardo developed the hom menu by first identifying viable ingredients that grow or live on the island of Phuket.

He then explores how ancient fermentation techniques can be used to maximise flavours, elevating the produce whilst still respecting the true nature of each ingredient. The resulting 10-moment tasting menu is well-balanced whilst attempting to surprise curious diners and encourage exploration and discovery. Chef Ricardo and the hom team aim to quell the curious palettes of their diners through an exploration of new flavours from familiar ingredients. Proximity is key for a lower carbon footprint and to support local communities and ways of life. The hom beverage programme complements the food offering.

The hom experience menu starts with the Fermented Passionfruit & Ruby Pomelo. A refreshing passionfruit juice is served in a mug, filled to the brim with cuttings from nearby forestry with rose-cured ruby pomelo, and diners are encouraged to take sips between each bite, opening up the senses and setting the scene for the culinary journey to follow. Favorite “moments” from the experience menu are the Crab “Rissol”, inspired by local Portuguese dish called Rissol, local black crab seasoned with pickle coriander seed and the paste of Chamuang leaf and Shio koji marinated rock lobster with the sauce of the fresh coconut milk and kumquat kosho.

SERVICE
The staff is friendly and attentive and more than willing to recommend dishes.

PRICING
hom experience, 10 moments – THB 3,750++

SUMMARY
For an experiental dining journey to discover new flavors and techniques in an ethereal setting combined with the talent of Chef de Cuisine Ricardo Nunes and Resident fermentation specialist, Mateo Polanco head to hom at Intercontinental Resort Phuket.