Sawan Pavilion, the heart of The InterContinental Phuket
Rooted in locavorism, seasonality and curiosity, each dish at hom is an homage to fermentation – as a means to unlock incredible flavour.
More than 1,200 ฿
Open time: Tuesday-Saturday. Dinner starts 18:30 Hrs.
Resevation: +66 966 404 526
www.hom-restaurant.com Sauce
Mix everything apart from Xantana and butter. Slowly emulsify with butter until desired consistency, around 200/300g butter. Add a pinch of Xantana and mix, give it time to hydrate. Strain and reserve warm for service.
Lobster
Tenderize the lobster in shio koji for 2 hours, clean and reserve uncovered in the fridge.
Fermented plum syrup
Blend the plums till smooth and add equal parts syrup.
To serve
Grill the lobster in the oven until partially cooked. Shio koji will make the lobster brown much quicker so be careful not to burn. Lightly brush with plum syrup.
Warm a pan and add a knob of butter. Add a mix of coastal herbs and a splash of water to help steam.
Warm the sauce to 75c and serve together.
ABOUT THE CHEF
Chef Ricardo Nunes: Reinterpreting ancient cooking techniques to present endlessly innovative menus, Ricardo Nunes is the Chef de Cuisine of hom – the ethereal dining destination which opened at InterContinental Phuket Resort recently.
Committed to ‘locavorism’ and driven by curiosity, the Portuguese native develops the hom menus by first identifying viable ingredients that grow or live nearby – proximity is key. The team then explores how fermentation techniques can be used to maximise flavours, elevating the produce whilst still respecting the true nature of each ingredient.
With a strong belief in the pursuit of perpetual improvement, Chef Ricardo has always been passionate about fermentation, an interest that strengthened during the pandemic, when he dedicated hours to research and experimentation.
Most recently, Ricardo was the Executive Sous Chef at One Michelin Starred Potong, where he further developed his understanding of fermentation techniques. Here, he worked with Chef Pam to conceptualise progressive and unconventional recipes, being daring in the ingredient selection and infusing each dish with rich storytelling.
Before this, Chef Ricardo worked at Ikoyi and Le Dame de Pic – both Two Michelin Star establishments – during a stint in London. Chef Ricardo references his time at Ikoyi as a defining moment in his career: “I was taught to question everything, from the choice of ingredients to preparation and cooking techniques.” This boldness continues to drive his culinary approach; at hom, he reinterprets native Thai ingredients in unconventional, surprising ways.
Chef Ricardo cut his teeth in the kitchens of some of the most sought-after restaurants in the world, including Belcanto in Lisbon and Gaggan in Bangkok. During these formative years, he learnt the importance of military-level organisation in the kitchen, something he carries to hom.
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