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อังคาร 18:30 - 23:00 พุธ 18:30 - 23:00 พฤหัสบดี 18:30 - 23:00 ศุกร์ 18:30 - 23:00 เสาร์ 18:30 - 23:00

hom Restaurant

Name: hom Restaurant
Address: 333, 333/3 Moo 3, Kamala, Kathu, Phuket, 83150, TH
Telephone: +6676629956

Rooted in locavorism, seasonality and curiosity, each dish at hom is an homage to fermentation – as a means to unlocking incredible flavour.

22/04/2026

Char Siu Rabbit unfolds beyond the centre—surrounded by bold, intentional sides that challenge and complement in equal measure. Charred, fermented, silky, and crisp—each element stands strong on its own, yet transforms when brought together.

13/04/2026

As twilight settles, Hom reveals its ethereal calm—soft light, gentle textures, and a quiet rhythm of service, creating an atmosphere that lingers between shadow and glow.

11/04/2026

Earthy, vibrant, and quietly complex.

Beetroot & Coffee Kombucha brings together charcoal-grilled local beetroot with our hom-made kombucha, infused with a specially selected hom-blend coffee from Chiang Mai. Finished with a touch of fermented rose syrup, each sip unfolds layers of depth, acidity, and gentle notes—an alcohol-free creation designed to intrigue and delight.

08/04/2026

Menu from the past — Jartisan’s blue cheese ice cream, paired with kombu oil and Hua Hin caviar.

03/04/2026

From our archives — the previous version of our Oyster & SCOBY, an exploration of texture, acidity, and depth.

02/04/2026

As dusk falls, Hom reveals its quiet elegance—softly illuminated, where each architectural line and gentle glow invites a sense of calm. In this serene setting, time slows, and every detail is designed to be felt as much as it is seen and tasted.

28/03/2026

Locally sourced beef tongue takes centre stage in this comforting dish - Beef & Umeboshi. It’s first pan-seared over high heat to build a rich crust, then slowly grilled to perfection while basted in shio kombu butter infused with paprika, honey, and smoked salt for a deep, umami-rich glaze.

On the side, we serve a velvety sabayon made with vin jaune, a rare yellow wine from eastern France known for its nutty flavour, thanks to the unique method of drying grapes on straw mats. The sauce is elevated with a touch of umeboshi, adding a layer of savoury acidity that balances the richness of the tongue and butter.

26/03/2026

Khun Bird, our Restaurant Manager, welcomes you like an old friend. With his passion for wine and genuine care, every recommendation is made just for you.

23/03/2026

Behind every flavour at Hom lies time, patience, and quiet transformation.

Our fermentation shelf is a living collection—each jar capturing a moment in its journey, from carefully sourced ingredients to evolving depth and character. While these are just a glimpse of what we have, our team continues to explore, experiment, and refine new ideas—pushing the boundaries of flavour through ongoing research and creativity.

20/03/2026

Throwback to one of the most favourite dishes

Using a sunflower as a vessel for a dessert—and that’s where the idea for this creation began. We crafted a unique zero-waste dessert by utilising different parts of the sunflower. To bring this dish to life.