Exploring the art of fermentation: hom's 10-Moments tasting menu redefines culinary boundaries in Phuket.

Phuket, Thailand - In a dazzling display of culinary innovation, hom, a newly launched restaurant, presents its inaugural 10-Moments tasting menu. Celebrating the bountiful ingredients sourced from Phuket, the menu showcases ancient fermentation techniques to elevate flavors and offer guests an array of unexpected tastes.

Chef Ricardo Nunes, the Chef de Cuisine of hom, emphasizes the importance of understanding the diverse ingredients available in Phuket throughout the year. The menu creation process starts with visits to local farms to identify the prime ingredients. Then, the team explores how fermentation techniques can be applied to enhance or transform the flavor profiles of these ingredients.

Upon arrival at InterContinental Phuket Resort, guests are greeted by the breathtaking Sawan Pavilion, where hom is located. As they embark on the journey to hom, led by Restaurant Manager Peter Lucas and his team, guests are regaled with stories inspired by 14th-century Buddhist cosmology, which influenced the pavilion's design.

Passing through serene, symmetrical gardens enveloped in a gentle mist, guests approach the ethereal Sawan Pavilion. Its pure white ambiance, accented with silvery and pearl tones, creates a serene and elegant atmosphere. The Himmapan-themed design, depicted by silverleaf patterns flowing across the curved ceiling, adds to the enchanting experience.

After an introduction to hom's use of fermentation techniques, the dining journey commences.

The menu at hom revolves around locally sourced produce, and the team has a strong commitment to locavorism. They collaborate closely with local producers to ensure a symbiotic relationship that fosters knowledge sharing and the preservation of local resources. Led by in-house Fermentation Expert Mateo Polanco, the team explores ways to enhance the local produce through fermentation techniques. This collaborative effort between Chef Ricardo and Mateo ensures that the menu at hom remains endlessly innovative.

The result is a 10-course tasting menu that strikes a delicate balance between flavors and captivates diners with its creativity. Chef Ricardo and the hom team aim to delight guests' adventurous palates by presenting new flavors using familiar ingredients.

The culinary journey begins with a refreshing passion fruit juice infused with natural flowers and cuttings from nearby forestry. The first course, Ruby Pomelo, showcases rose-cured ruby pomelo, setting the stage for the following courses.

The second course, Coconut & Smoked Caviar, features smoked Hua Hin caviar served with a salted macadamia sauce and preserved palm seed inside a young coconut. The combination of the coconut's freshness and the tang of the caviar creates a harmonious balance of flavors.

Another standout dish is the delicate Baby Squid, cooked in yeast butter, served with fermented Hmaing and squid broth. The broth enhances the squid's delicateness and subtle sweetness. The Wild Boar, fermented and served in barley koji and black durian paste, showcases the natural saltiness achieved through the fermentation process, eliminating the need for additional seasoning.

For dessert, guests can indulge in the visually captivating Sunflower Amazake paired with bee pollen. Served in the face of a fresh sunflower, the dish features sunflower seed amazake parfait with crusts of bee pollen, offering a unique combination of flavors and textures.

hom also offers an in-house fermented drinks pairing curated by Mateo. Alternatively, guests can opt for a wine pairing featuring a selection of natural, organic, and biodynamic wines.

The 10-course tasting menu is priced at THB3,750++ per person, with beverage pairings available at an additional cost. The fermentation-focused pairing is priced at THB950++ per person, while the wine pairing

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