Culinary prowess set within an ethereal setting makes for a magical memoir
Set to disrupt Southeast Asia’s fine-dining scene, hom restaurant has opened its doors today at the InterContinental Phuket Resort. Helmed by Chef Ricardo Nunes, the restaurant is an homage to ancient fermentation processes that have unified cultures for centuries.
Resident Zymologist, Mateo Polanco, works closely with Chef Ricardo – who previously worked at several Michelin-starred establishments including Potong, Belcanto and Gaggan – to further nurture the intricacies of the fermentation techniques utilised across all dishes and beverages at hom.
Chef Ricardo and Mateo share a strong belief in the pursuit of perpetual improvement; this innate curiosity and passion for discovery and innovation enables the presentation of endlessly innovative menus.
Chef Ricardo Nunes
“The techniques used in the hom kitchen centre around flavour elevation; we will excite curious diners by presenting ingredients in new and inspiring ways, whilst maintaining a respect for the true nature of each ingredient,” explains Chef Ricardo.
The experiential voyage begins as soon as diners step foot into the magical InterContinental Phuket Resort. As they journey to the breathtaking Sawan Pavillion, where hom is located, guests are regaled with stories of the resorts’ rich Himmapan history.
Inside the pavilion, the mingling of white and silver tones invites an otherworldly ambience to the venue, whilst a Monta Flower-inspired chandelier hangs above. Prior to departure, a curated memories bag is gifted to each guest.
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