Chef Ian Kittichai launches a wholesome restaurant specialised in regional Thai cuisine

In these uncertain times where many have put travel plans on hold, we’re on a mission to discover new and healthy places closer to home.

Mövenpick BDMS Wellness Resort, the health-focused retreat in downtown Bangkok, has launched Khun Hom, a restaurant specialised in “honest" Thai cuisine. Overlooking lush tropical gardens and century-old trees, Khum Hom uses fresh ingredients to bring a contemporary twist to classical recipes from the four main regions of Thailand: north, northeast, central and south. The restaurant 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.

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. His focus on sourcing and nutrition reflects the resort’s wellness concept, and his pioneering Farmer’s Menu embraces the important vegan movement that is sweeping the world.

The 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 an 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.

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.

To find out more about Khum Hom or book a table, click here.