Haoma Bangkok

During my two-week trip to Thailand in May, I dined with friends at Haoma and was captivated by the exceptional tasting menu. The restaurant’s elegant ambiance, with its lush greenery and sophisticated decor, provided a perfect backdrop for a memorable meal. Each dish was a masterpiece of flavor, thoughtfully crafted and perfectly paced, accompanied by engaging stories and beautifully designed postcards that added a charming, personal touch to the experience. The wine pairing was a highlight, elevating the meal to new heights. Each glass was expertly selected to complement the nuanced flavors of the dishes, creating a harmonious balance that enhanced every bite. The sommelier’s choices showcased a deep understanding of both the cuisine and the wines, with each pour—from crisp, aromatic whites to robust, velvety reds—perfectly accentuating the ingredients and culinary techniques. The seamless integration of the wine with the menu added a layer of sophistication, making each course even more memorable. Haoma delivered an outstanding dining experience that I highly recommend for anyone seeking a refined and unforgettable culinary journey.

North Indian Fine Dining – 11-Course Meat & Seafood Experience (Visited September 2024) visited this North Indian fine dining restaurant in September 2024 and had the 11-course Meat & Seafood Experience. This Michelin-starred establishment (1 Star, Michelin Guide 2023 + Michelin Green Star for Sustainable Gastronomy) offers an impressive, curated tasting menu in a warm, intimate setting — pre-booking is essential due to limited seating. Upon arrival, the staff warmly guided us into the restaurant and led us to a bar/lounge area for refreshments and starters — not part of the 11 courses, but a delightful prelude. We were served two starters and a refreshing drink, which were beautifully presented and enjoyable. The staff explained the ingredients and inspiration behind each item, adding depth to the experience. Before being ushered into the main dining room, we passed through their on-site herb and spice garden, where the team introduced their sustainable practices and how they grow many of the ingredients themselves — an engaging and thoughtful touch. Once seated, a dedicated server accompanied our table, explaining each course in detail, including the chef behind it and the ingredients used. The 11-course menu included: 1. Pani puri, Vada Pav, Raw Mango Panna 2. Smoked Mackerel Bati, Bombay Sandwich Wagyu Corn Tea Pie, Dry Aged Scallop Tart 3. Tear Drop Peas 4. Squid 5. Goby Fish 6. Crab 7. Citrus Sorbet (to cleanse the palate before the mains) 8. Lamb 9. Yakhni Pulao 10. Chocolate Dessert 11. Petit Four(dessert) Most dishes were flavorful, beautifully plated, and thoughtfully constructed. The flavours were robust, with some courses presenting surprising, unique twists that made the experience memorable. The Citrus Sorbet served before the main course was refreshing and served its purpose well. The only dish I didn’t quite enjoy was the Petit Four, which had strong Indian spice notes that felt slightly awkward in a dessert context — but this comes down to personal preference. Despite the higher price point, I felt the quality, portion size, service, and attention to detail made it well worth the try. This restaurant offers more than a meal — it’s a culinary journey that’s both immersive and thoughtful. Highly recommended for food lovers seeking a refined Indian dining experience.

This is another off-radar fine-dining destination. It carries the essence of Indian cuisine, but with the complexity and refinement of a Michelin-starred experience. Their commitment to preservation is truly outstanding, as they reuse various natural resources, and grow some ingredients, from their farm and in the restaurant.

Excellent Gastronomic Experience, but Room for Improvement in Service Haoma offers a high-level culinary experience, with impeccably executed dishes, both in terms of technique and presentation. Each course reflects great attention to ingredient quality and the chef's creativity, making the tasting journey an interesting and refined experience. However, there are some aspects of the service that could be improved to make the experience truly flawless. The dining staff struggled to communicate in English, with a very low proficiency level that made explanations unclear and often inaccurate. Considering the restaurant’s international target audience, this is a significant limitation. Additionally, there were frequent mistakes during the presentation of the dishes, with inaccurate descriptions and references to previous versions of the menu, which created a fair amount of confusion. Another critical point was the overly chaotic atmosphere in the dining room, which somewhat diminished the elegance of the experience. I would recommend more comprehensive training for the staff, both in terms of communication and menu knowledge, to ensure precise and consistent explanations. Additionally, better management of the dining flow could help create a more relaxed atmosphere, in line with the restaurant’s prestige. Overall, Haoma deserves recognition for the quality of its cuisine, but with some improvements in service, it could reach an even higher level.

First, due to insane Bangkok traffic (and my not realizing how inaccurate the Google Maps time estimate would be) I arrived to Haoma nearly an hour late (30 minute drive turned into 1h45m drive). When I realized I would be late, I contacted the restaurant and was told not to worry -- that they would hold our table indefinitely. I'm so glad this was the case because this turned out to be an incredible dining experience. On arrival, we were led to the bar, where we enjoyed our first bite and ordered cocktails. The cocktail menu has some interesting creations. I chose a negroni that replaced the acidity of campari with balsamic vinegar. To my surprise, it worked very well and really tasted like a classic negroni. My wife ordered a classic cocktail off menu and it also did not disappoint. I chose the 10 course vegetarian tasting menu. My wife chose the same, but noted that she'd prefer no mushrooms. Her request was accommodated with what we thought were appropriate substitutions. Each course was accompanied by a postcard with an image on one side and a summary of the course, which I thought was a nice touch. When a course was brought to the table, the server provided a detailed explanation, as well as their suggested consumption order when there were multiple dishes. While I thoroughly enjoyed the savoury courses, the desserts stood out to me most. In hindsight, we probably should have done the 7 course menu. By the 8th course (first dessert), we each felt full and weren't sure we would be able to enjoy the last courses. But they proved to be the most delicious in my opinion. The staff was very friendly and professional. I don't know how the service could be any better. The ambience was intimate and chic, with dim lights and background music at moderate volume. I enjoyed looking at the foliage outside from my table. It was a fairly small dining room with perhaps 5 other groups seated, but we could not really hear any of the other groups' conversations, which I appreciated. The only blunder of the evening was when out of nowhere, the sound system played some extremely loud music for about 3 seconds. Maybe someone accidentally turned the volume all the way up? It was slightly startling but not that big of a deal. I will recommend Haoma to everyone I know who visits Bangkok. It was a fantastic experience.

Had the 10-course menu. Still my favorite indian fine dining in BKK. Good wine selection. Was offered an off-menu Meursault which turned out really well with the seafood dishes

Just book the LV Gaggan experience instead. Haoma was, unfortunately, the most disappointing Michelin-starred meal I’ve ever had. By the end of the meal, we walked out thinking we wouldn’t even pay $10 to return. Let’s start with the positive—the service was excellent. The staff was warm, attentive, and genuinely tried to create a great dining experience. But when it comes to the food, it fell far short of expectations. The flavor profiles were monotonous and uninspired. The pani puri tasted like… pani puri—nothing elevated or unexpected. Most dishes were essentially curry mashed into different forms, lacking any real textural or flavor contrast. The mains, like the lamb, were downright confusing—a mix of chickpea, sauce, and shiso tempura leaves thrown together with no harmony or balance. At one point, the waiter asked us which dish was the most memorable. The honest answer? None. Every bite blended into the next, with no standout moment of brilliance. At a Michelin-starred restaurant, you expect at least one unforgettable bite. Here, there were none. When I looked up Haoma, I saw that they pride themselves on being extremely sustainable—I guess that’s what they won the star for, not the food. A truly underwhelming experience.

Haoma is a wholesome, sustainability focused Contemporary Indian food gastronomic experience. The service is exquisite as expected from a Michelin restaurant. We opted for Vegetarian chef tasting menu & it was delightful. A thoughtful seasonal menu curated from farm fresh ingredients & inventive techniques. The first bite of each course truly transports you with its bold concentrated flavors. Alex & Sarthak, our primary servers, were excellent. What I wasn’t too impressed about is their pricing. So if you opted for a tasting menu at 6k, be prepared to shell out extra for subtle add-ons. They charge you for everything- water, drinks, coffee etc. If customer is paying for a full course menu, it’s a nice gesture to offer water complimentary as a basic necessity. But they wouldn’t mention much & keep refilling our bottles so we’ve barely any clue how much paid water we ended up drinking. Haoma has promise but it needs to focus on customer retention.