Review

Hom opened in early 2023, and whilst still a relative newcomer to the Phuket scene, it has elevated the dining landscape a notch or two. With talented Portuguese chef Ricardo Nunes leading the kitchen, the culinary offering has gone from strength to strength. Their ethos of celebrating Thailand’s rich bounty, Phuket’s produce in particular, whilst embracing a zero-waste philosophy is admirable. However, the dining experience itself is where they are game leaders. Hom, set in an architecturally stunning pavilion at the heart of the InterContinental Phuket Resort, offers a 10-course menu showcasing fermentation techniques and ultra-modern presentations. Whilst menus change seasonally, signature dishes remain, such as seafood tostada with caviar, sea snail skewer with rich cured egg and a highly technical rice koji stuffed with soft shell crab. A chef specialty of buffalo tartare with whey is elegantly served, accompanied by a complimentary glass of Thai sato. Main courses of rock lobster with kumquat kosho, and coconut foam and local deer with black durian have been assembled, to both surprise and delight the diner. This is a unique experience, even for the well-travelled diner. The wine list is extensive, however the beverage pairing is the route to go and combinations of salak and pear, and peach with katsuobushi, are among the best one can enjoy.