Seed to Feed: Gastronomic collaboration with Haoma
Friday, 29 March 2019 From 6:30 PM at Decanter
Join Executive Chef Christopher Miller and Haoma’s Chef DK as they go from farm to plate with two pop-up dinners showcasing homegrown ingredients sourced from organic and sustainable sources, including the produce of seeds planted earlier by the two chefs.
The seven-course dinner features creative dishes including Soil & Sprouts, an amuse-bouche comprising mushroom soil, Haoma seedlings, pickled tomatoes and edible flowers; and Citrus-Cured Mackerel prepared with Thai bird’s eye chili, kombu, mandarin, finger ginger and garden basil.
Online Exclusive: 15% off on food when you book through Event Pop
7-course Set Dinner: THB 2,542 net* per person (Normal price: THB 2,943 net)
For more information, please call +66-2207-7777 or email fb.bangkok@stregis.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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7-course Set Dinner Menu
GALAUTI CORNETS
Wild mushrooms, Spices, Citrus gel, Fresh truffles
OYSTER & CORN TARTAR
Local oyster, Cilantro, Corn, Yuzu lemon
GOLGAPPA
Potato, Chick Peas, Mint, Tamarind, Mango
PRAWNS ON THE ROCKS
Peanut, Miang Kham Gel, Seaweed
FARMERS FUEL
Eggplant relish , Raw Tomato Chutney, Lentil Dumplings, Pickle
ME IN A BOWL
Charbroiled Chicken , Makhani curry, Pickles , Naan Bread
NADIA
White chocolate, Champagne Sorbet, Berries, Rose
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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 ‘Seed to feed’ 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 29 March 2019, at Decanter, in The St. Regis Bangkok, starting from 6:30 PM on wards. As space is limited for these two exclusive evenings, guests are advised to make advance reservations
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Remark :
- Tickets cannot be replaced if lost, stolen or destroyed, and are valid only for the event.
- Tickets are non-returnable, non-refundable and non-exchangeable.
