Follow the seed with Chef DK from Haoma

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Follow the seed with Chef DK from Haoma 
Wednesday, 19 December and Thursday, 20 December 2018
From 6:30 PM at Decanter



Guest Chef DK (Deepanker Khosla) from Haoma Restaurant joins hands with our Executive Chef Chris Miller, having planted seeds, which have grown into ingredients, to be used in two 5-course pop-up dinner events.

Enjoy inspiring and creative visionary plates, at Decanter, with produce from organic, sustainable sources, including seedlings from Haoma’s own urban farm.

Savour fresh and tempting corn and coconut chowder, Thai asparagus salad, smoked chicken Caesar, cured-citrus mackerel and many more delights. Then, plant your own seeds and follow them to table, at the next pop-up dining event.

Online Exclusive: 15% off on food when you book through Event Pop

  • 5-course Set Dinner: THB 3,558 net* per person
    (Normal price: THB 4,120 net)
  • 5-course Set Dinner with wine pairing: THB 6,854 net* per person
    (Normal price: THB 7,416 net)

For more information, please call +66-2207-7777 or email fb.bangkok@stregishotels.com

*Prices are inclusive of prevailing government tax and service charge (17.7%)
*Above Prices are subject to credit card fee of 3%

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5-course Set Dinner Menu
The amuse-bouche Soil & Sprouts, comprising mushroom soil, 
Haoma seedlings, pickled tomatoes and edible flowers

Corn & Coconut Chowder, with soft shell crab, nasturtium, black garlic and focaccia crisp

Thai Asparagus Salad, of homemade cashew ricotta, dried kale chips, 
lime vinaigrette and brown butter emulsion

Smoked Chicken Caesar, using hilltribe organic eggs, yoghurt ranch, 
baby romaine and tempeh crouton

Citrus-Cured Mackerel, with Thai bird’s eye chili, kombu, mandarin, 
finger ginger and Haoma garden basil

Lime in Coconut, with a pandan coconut semifreddo, kaffir lime granite, 
young coconut mousse and lime meringue

Assorted petit fours

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Chef DK took his vision for sustainable food to the next level with Haoma’s Progressive Urban Farm Dining and Bar, having developed Bangkok`s first urban farm within a restaurant that grows fruits and vegetables in aquaponics, hydroponics and soil, all under the same roof. All of the core ingredients at Haoma are either grown in-house, or sourced from dedicated local farming 

communities and suppliers. Chef DK’s desire is to help educate on the benefits of top quality produce practices. He has a particular love of harvesting his own vegetables, tending the soil, and also for the freshest fish and seafood. 

The St. Regis Bangkok’s Executive Chef Chris’ own cooking style nurtures a deep respect for thoughtfully sourcing ingredients and a keen awareness of intelligent nutrition. Among others, he has won numerous accolades for best wellness cuisine in international publications. Chef Chris was especially excited to be personally involved in the planting of seeds for this event series.

Guests can also play an integral part in the ‘Follow the Seed’ movement, by planting their own seeds, which will be grown and used in the next pop-up event of the series, early next year. Chefs will also encourage guests to grow their own seedlings at home.

Discover the sheer delight of healthy, sustainable dining, on 19th and 20th December 2018, at Decanter, in The St. Regis Bangkok, starting from 6:30 PM onwards. As space is limited for these two exclusive evenings, guests are advised to make advance reservations

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