Haoma Bangkok restaurant brought home not one, but two awards by Elite Magazine India.
Haoma Bangkok received Elite Magazine’s 2019 Restaurant of the Year and its chef Deepanker “DK” Khosla was named Young Chef of the Year at the Elite Magazine’s 2019 award ceremony held at the Eiffel Tower in Paris, France.
Elite Magazine India, an influential luxury lifestyle magazine based in New Delhi, compiled the list and honoured the world’s 50 best Indian restaurants.
“The awards highlight unique venues and individuals who play a vital role in changing the way we look at Indian food globally,” says Elite Magazine Editor Puruskar Thadani.
“We are honoured and eternally grateful for this recognition, and it will inspire us to keep pushing to meet our 2020 goal,” Chef DK said upon receiving the award.
An Indian-born chef and owner of Haoma Bangkok say he is humbled by the awards and the experience and will use this opportunity to inspire him further in making Haoma Asia’s most sustainable and ethical restaurant.
Haoma Bangkok is a green oasis not far from Bangko’s city centre and is Thailand’s only urban farm and zero-waste restaurant.
It only uses sustainably sourced local ingredients to create the ‘modernised pre-colonial dishes that don’t let go of traditional Indian flavours.’
Haoma built an aquaponics system to create a healthy ecosystem where over three species of fish and 50 varieties of herbs and plants are grown and harvested before customers’ eyes.
“What we can’t grow at our restaurant, we grow in Chiang Mai, on our organic, community-share farm. And what we can grow on our farm, we source from local suppliers who raise, grow or catch their product in the most sustainable and responsible means possible,” Chef DK says.
“Once I return to Thailand, I’ll be heading straight to Chiang Mai, where we’re currently working on developing our farm to become bio-diverse, growing and raising our own chickens and ducks especially for Haoma,” he adds.
The future of Thailand’s food and hospitality is on the rise; although we cannot be certain of what to expect from the overall industry, we can be sure that the full complexity of Haoma Bangkok has yet to unfold.
Rise of the Indian Orient – Chapter 2
Coming up on 30th and 31st August, 2019 is the continuation of Rise of the Indian Orient – Chapter 2 featuring four-hands dinners, a collaboration between chefs Deepanker “DK” Khosla of Haoma Bangkok and Himanshu Saini of Trèsind Studio Dubai.
The visiting chef is Chef Himanshu Saini of Trèsind Studio Dubai, one of Dubai’s youngest tastemakers. Chef Saini has changed the perceptions of Indian food through innovative dishes including a deconstructed pani puri. He will join a fellow mover and shaker Chef Deepanker “DK” Khosla at the Rise of The Indian Orient – Chapter Two, a collaborative four-hands dinner at Bangkok’s Haoma.
The two trailblazing chefs have curated a menu, especially for this event.