“We’re most passionate about cooking but also passionate about the labour put into bringing the ingredients to our kitchen, about giving back to nature, not only by reducing waste, but also by recycling: our whole aquaponics system, run on rainwater and recycled kitchen water, gives life to thousands of plants in our garden.”

“Stick to the Roots”: sous vide heirloom carrots, turnip confit, salt-baked baby beetroot, charred jicama, and pickled lotus roots.

Haoma was a divine plant venerated in ancient Zoroastrianism, which advocated good deeds and protected nature. Chef Deepanker Khosla is on a quest to do both. Dine in the light-filled interior, where ferns drip from ceilings and herb boxes separate tables, or sit outside between flourishing vegetable beds and vertical gardens where forty edible plants grow and you’ll be tempted to join him.

Khosla’s goal is to establish a plastic-free, zero-waste, carbon-neutral restaurant while feeding you vibrant plates of creative, beautiful, fresh food, house-grown or supplied by ethical producers, and washed down with organic and bio-dynamic wines. The chefs make almost everything – butter, cheese, they even mill the flour for the bread they bake and have a complex aquaponics and recycling system. Haoma gives seeds to farmers, supports a village school, and donates meals to the needy through Thai Harvest SOS.

“The restaurant takes pride in using sustainable approaches to deliver environmentally friendly gastronomy through refined craftsmanship.”

–Vanniya Sriangura, Bangkok Post