Hom, a new restaurant dedicated to ancient fermentation processes, opened today at the InterContinental Phuket Resort.

Chef Ricardo Nunes, who has previously worked at Michelin-starred restaurants like Potong, Belcanto, and Gaggan, leads the team in creating innovative menus that showcase the best of each ingredient. Nunes works closely with resident Zymologist, Mateo Polanco, to develop the intricate fermentation techniques that are used in all dishes and beverages served at hom.

“The techniques used in the hom kitchen center around flavor 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,” said Nunes.

The team at hom, led by Restaurant Manager Peter Lucas, uses only locally sourced ingredients found on the island of Phuket, ensuring that proximity and seasonality are key factors in their menu. The result is a well-balanced 10-course tasting menu that surprises and delights curious diners, encouraging exploration and discovery.

In addition to their culinary offerings, the hom team is committed to protecting and supporting the local environment. They collaborate closely with local producers to safeguard local resources and prevent overproduction.

The restaurant is located in the breathtaking Sawan Pavillion of the InterContinental Phuket Resort, where guests are regaled with stories of the resort's rich Himmapan past. The ethereal setting of the restaurant is enhanced by white and silver tones, as well as a Monta Flower-inspired chandelier that hangs overhead. Guests are also gifted with a curated memories bag as a memento of their hom experience.

Hom is a celebration of the unifying power of ancient fermentation techniques, and with Nunes and Polanco's passion for discovery and innovation, it is sure to be a dining destination for those seeking something unique and exciting. As Nunes said, "We will excite curious diners by presenting ingredients in new and inspiring ways."