(Phuket, Thailand):  Following its recent launch, hom now unveils its inaugural 10-Course tasting menu. Spotlighting ingredients sourced from around Phuket, dishes incorporate ancient fermentation techniques, applied scrupulously to enhance certain flavour elements and present new and unexpected tastes.  

 
“Hom is a produce-first concept, so it’s vital that we have a thorough understanding of the boundless ingredients that are available in Phuket throughout the course of the year,” said Chef Ricardo Nunes, Chef de Cuisine of hom. “Our menu conceptualisation process begins with visits to local farms, where we establish which ingredients are at their optimum state. From here, we explore how fermentation techniques might be applied to aspects of an ingredient to enhance or alter the flavour profile.” 

 A storied journey to hom  

It’s on arrival at InterContinental Phuket Resort that the jaw-dropping Sawan Pavilion, where hom is located, first comes into view. Guests are welcomed onto the magical journey to hom by Restaurant Manager, Peter Lucas, and his team. As they journey to the Sawan Pavilion, the host will regale guests with stories of 14th century Buddhist cosmology, from which inspiration for the pavilion’s design was drawn.  

 With hom looming ahead, guests pass through serene, symmetrical gardens, as a thin spritz of mist creates the sense of walking on clouds. 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.  

 After an introduction to hom’s use of fermentation techniques to elevate ingredient flavours, the dining journey commences.  

 A produce-forward menu  

Protectors and supporters of the local environment, the hom team collaborate closely with local producers; the symbiotic relationship enables knowledge sharing and ultimately ensures the safeguarding of local resources and prevention of overproduction.  Having identified viable ingredients that grow or live on the island of Phuket, the team seek ways to use fermentation techniques to elevate the produce. This process is led by in-house Fermentation Expert, Mateo Polanco, who works closely with Chef Ricardo to further develop the intricacies of the fermentation techniques utilised across all dishes and beverages at hom.  Chef Ricardo and Mateo have a strong belief in the pursuit of perpetual improvement; this innate curiosity and passion for discovery enables the presentation of endlessly innovative menus.   

 The result is a 10-course tasting menu that is at once balanced and interesting. Ultimately, Chef Ricardo and the hom team aim to quell the curious palettes of their diners through an exploration of new flavours from familiar ingredients.  

 Appetites are whetted with the first course, Fermented Passionfruit & Ruby Pomelo. The cool, refreshing passionfruit juice is served in a jungle-esque mug, filled to the brim with cuttings from nearby forestry. The drink is served 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.  

 The second course, Coconut & Smoked Caviar, presents smoked Hua Hin caviar, served with a salted macadamia sauce and preserved palm seed, inside a young coconut. Diners are encouraged to mix the coconut innards with the caviar to enable the freshness of the coconut and the tang of the caviar to mingle and balance one another out.  

 Later in the evening, delicate Baby Squid, cooked in yeast butter, is served with fermented Hmaing and squid broth. The clear, rich broth serves to enhance the delicateness and subtle sweetness of the squid. Wild Boar is fermented and served in the paste of barley koji and black durian. The fermentation process adds a natural saltiness to the meat, removing the need for seasoning.  

 One of two desserts is the Sunflower. The visually engaging course is served in the face of a fresh sunflower. Sunflower seed amazake parfait is coupled with crusts of bee pollen. The cool dish has an element of earthiness and leaves a light floury coating on the tongue.  

 Diners can opt for a wine pairing, but are encouraged instead to sample the fermentation beverage programme, conceptualized by Mateo.

A parting gift  

Prior to departure, a curated memories bag is gifted to each guest. Thoughtful mementos encourage guests to reminisce on their hom experience.   

 The 10-course tasting menu is priced at THB3,750++ per head. Beverage pairings include the fermentation-focused pairing, priced at THB950++ per head and the wine pairing at THB2,750++ per head.  

 For reservations, please visit www.hom-restaurant.com | Enquiries can be directed to info@hom-restaurant.com | For updates, please follow @homrestaurant on Instagram  

 Operating hours: Tuesday to Saturday; dinner starts at 6:30 pm  

 ENDS  

For more information, please contact Redhill on behalf of hom:   

About hom  

Disrupting Southeast Asia’s fine dining scene, hom is rooted in locavorism and curiosity. Helmed by Executive Chef, Ricardo Nunes, the exceptionally talented team work relentlessly to deliver an impeccable guest experience. Ancient fermentation techniques unlock incredible flavours, whilst maintaining the true essence of ingredients. Set in the heavenly Sawan Pavillion at InterContinental Phuket Resort, hom offers a storied dining journey.   

About InterContinental® Phuket Resort   

Inspired by Phuket's natural landscape, InterContinental® Phuket Resort is a luxury beachfront hideaway featuring 221 elegantly appointed rooms and villas overlooking the Andaman Sea. The resort’s five restaurant and bars offers contemporary Thai fine-dining at Jaras, international gourmet fare at Pinto, poolside favorites and craft cocktails at Pine beach bar, Japanese cuisine inspired by the ancient techniques and presentation of Osaka’s cooking masters at Tengoku, and organic coffee, tea and delicacies at Devas’ Lounge. Resort facilities include Club InterContinental® Lounge, Sati Spa & Wellness®, 6 swimming pools with breath-taking views, a well-equipped Fitness Centre, tennis court, and Planet Trekkers Kids Club for multi-generational recreation. Located on the secluded part of Kamala Beach, just a 30-minute drive from Phuket International Airport, the InterContinental Phuket Resort has already garnered international awards such as ‘2019 Readers Choices – The Best Overseas Hotel’ from Travel + Leisure China '2019 Best Overseas Hotel' from Voyage, China, 2022 TripAdvisor Traveler’s Choice Award, and LEED Gold Certification since it's official opening in November 2019.   

Visit us online for more about InterContinental Phuket Resort and follow us on LinkedIn, Facebook, Instagram, and Twitter   

About IHG Hotels & Resorts 

IHG Hotels & Resorts is a global hospitality company, with a purpose to provide True Hospitality for Good.  
With a family of 17 hotel brands and IHG One Rewards, one of the world's largest hotel loyalty programmes, IHG has over 6,000 open hotels in over 100 countries, and more than 1,800 in the development pipeline.   

• Luxury & Lifestyle: Six Senses Hotels Resorts Spas, Regent Hotels & Resorts, InterContinental Hotels & Resorts, Vignette Collection, Kimpton Hotels & Restaurants, Hotel Indigo  
• Premium: voco hotels, HUALUXE Hotels & Resorts, Crowne Plaza Hotels & Resorts, EVEN Hotels  
• Essentials: Holiday Inn Hotels & Resorts, Holiday Inn Express, avid hotels  
• Suites: Atwell Suites, Staybridge Suites, Holiday Inn Club Vacations, Candlewood Suites   

InterContinental Hotels Group PLC is the Group's holding company and is incorporated and registered in England and Wales. Approximately 325,000 people work across IHG's hotels and corporate offices globally.  
  
Visit us online for more about our hotels and reservations and IHG One Rewards. For our latest news, visit our Newsroom and follow us on LinkedIn, Facebook and Twitter.