The InterContinental Phuket offers a curveball with its progressive fine dining venture, Hom. Run by Portuguese chef Ricardo Nunes, the restaurant is rooted in locavorism, seasonality and experimentation. Most notably, Nunes liberally uses fermentation across his 10-course tasting menu. Leeks, betel leaf, pandan – ingredients you might not expect to be fermented are transformed courtesy of Hom’s in-house fermentation expert Mateo Polanco.
The restaurant’s setting, in a small, silvery room inside the resort’s whimsical Sawaan Pavilion, makes it unlike any other dining destination on the island.
