Khum Hom introduces honest regional Thai cuisine to diners at Mövenpick BDMS Wellness Resort

Celebrated Thai chef Ian Kittichai creates a unique new culinary concept which harnesses fresh local ingredients and brings classical recipes into the 21st Century

Mövenpick BDMS Wellness Resort, the health-focused retreat in downtown Bangkok, has continued to introduce innovative culinary concepts to guests and local residents with the launch of Khum Hom.

This unique restaurant is specialised in “honest” Thai cuisine, using fresh ingredients to bring a contemporary twist to classical recipes from the four main regions of Thailand: north, northeast, central and south. Khum Hom is overseen by Chef Ian Kittichai, the award-winning chef, author and television personality who is famous for his modern approach to gastronomy. This marks the first time that Chef Ian has collaborated with a hotel in Thailand.

The word ‘khum’ is Thai for a ‘bite-sized portion’, while ‘hom’ means ‘aromatic’, so diners can look forward to dishes that are both fragrant and full of flavour. By focusing on the finest regional produce, the restaurant’s highly-skilled team will craft outstanding dining experiences that are dedicated to health and well-being, while also demonstrating a deep respect for Thailand’s rich culinary heritage.

A series of menu options are available, including Lunch, À La Carte, a special Farmer’s Menu that concentrates solely on plant-based and gluten-free options, and a Tasting Menu with four or five courses. Prices start at THB 210++ for A La Carte and THB 1,990++ for Tasting menu.

Whichever option diners choose, they will be able to discover stylish dishes that offer a true taste of Thailand’s provinces. A selection of light appetisers, curries and soups include jang ron (Prachuap Khiri Khan grilled white fishcakes), poo nim ha-rod (Surat Thani soft shell crab, with crispy bai-mieng leaves) and gaeng kua nuea (beef short ribs, steamed for three days with yellow curry and served with preserved heart of palm).

The signature khao pad rodfai (wok-fried rice with lobster, organic egg and red dragon fruit) provides a unusual take on a Thai favourite, while golea (charcoal-grilled grouper with red chili paste and cumin) elevates this locally-sourced southern Thai fish to another level.

“We are excited to introduce Khum Hom to our guests and the Bangkok community. This represents a real departure from the usual Thai restaurant concept; Chef Ian has crafted a menu that traces the roots of Siamese cuisine, revisiting recipes and bringing them into the 21st Century with his own distinctive sense of flair. Our focus on sourcing and nutrition reflects our resort’s wellness concept, and our pioneering Farmer’s Menu embraces the important vegan movement that is sweeping the world. We look forward to embarking on a new era of Thai cuisine at Khum Hom,” said Bruno Huber, General Manager, Mövenpick BDMS Wellness Resort.

“I am delighted to have the opportunity to showcase regional Thai cuisine at Khum Hom, alongside my personal passion for health and wellness. In Thailand, food is a fundamental part of our culture. I have strived to show that Thai cuisine is more than pad Thai and green curry. At Khum Hom we will demonstrate some of the freshest ingredients from across the country, harness the health benefits of natural produce, and deliver a style of gastronomy that is light, bright and vibrant,” Chef Ian commented.

Overlooking lush tropical gardens and century-old trees, Khum Hom is a casual and competitively-priced dining concept where families and couples can return time and again. It becomes the fifth F&B outlet at Mövenpick BDMS Wellness Resort, joining Tamarind, the healthy all-day dining restaurant, Rim Klong Café, a canalside bakery and coffee shop, Cinnamon Lobby Bar and Sala Pool Bar.

What do you think?

Written by Gabriel Diaz


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