Situated on the Lobby Level of the Movenpick BDMS Wellness Resort Bangkok, accessible via Wireless Road and Soi Somkid, Khum Hom is a distinctive dining venue boasting 60 seats. It features an outdoor balcony terrace that overlooks the lush mature gardens below, an open kitchen, and private dining areas.

OVERVIEW
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 craft outstanding dining experiences that are dedicated to health and well-being, while also demonstrating a deep respect for Thailand’s rich culinary heritage. 

Khun Hom represents a real departure from the usual Thai restaurant concept; Chef Ian has crafted a menu that traces the roots of Siamese cuisine in a contemporary style with his own distinctive of flair. The careful consideration of sourcing and nutrition reflects the Movenpick BDMS Wellness Resort’s wellness concept and the menu embraces the important locally sourced as well as plant-based movements that are sweeping the world

AMBIENCE
The decoration features a Thai contemporary style with a wooden decorative wall, a warm color palette, and monochrome photos that reflect the local way of life. The addition of greenery enhances the views of the garden. Together, these elements create a warm and welcoming ambiance that evokes the feeling of a Thai family home.

MUST TRY
*YUM TUA HOI SHELL YANG
*SEEKRONG GAE SAUCE AI KUI
*GAENG PHED 
*DOK MALI YOK MANEE

FOOD
YUM TUA HOI SHELL YANG - Inspired by a traditional Central region spicy winged bean salad, Khum Hom’s take on this dish features a three-bean salad with balanced flavors. The main ingredients include red long beans, sweet peas, and fresh soybeans, mixed with a light dressing, and served with fragrant grilled scallops.

SEEKRONG GAE SAUCE AI KUI -“Pad Ai Kui” is historically from Phetchaburi. This dish is made by stir-frying curry paste that resembles green curry paste but with the addition of spices like Indian long pepper, nutmeg and seasoned with palm sugar. The flavor profile leads with sweetness and followed by saltiness. It is served with grilled lamb racks and heart of palm puree. The paste, with its aromatic spices, works with the richness of the lamb racks, making this dish perfectly balanced.

GAENG PHED - This Central region favorite is a dish of two cuisines, Thai and Chinese, that has become beloved all over the world. “Gaeng Ped” features fragrant spices and herbs in the curry and the well-balanced flavors of salty, sweet, and sour from seasonal fruits.

DOK MALI YOK MANEE -“Yok Manee” literally translates into “jade gem”. The traditional version of this Central region dessert included pandan, sago pearls and shredded coconut, The green color from pandan leaves is used, making it resemble jade with a green hue and a gem-like shine. In our version, we have added layers of crispy puffed rice and jasmine panna cotta and served with lightly salted coconut ice cream making this Thai dessert even more delicious and multifaceted.

PRICING
THB 1,000++

ABOUT CHEF
Chef Ian Kittichai has a storybook career - from street food to fine dining. As a child in Bangkok, he pushed a cart through his working-class neighborhood to sell food he made with his mother. Later, on a scholarship, he was trained in haute cuisine in England and Australia, followed by significant professional experiences in France, Spain, the United States and Japan. At only 30 years old, he became the first Thai national to be appointed the Executive Chef of a five-star hotel. Today he is an award-winning chef, restaurateur, cookbook author and television personality. 

Chef Kittichai is well known for his unique approach to classic flavors and ingredients with varied cooking techniques. “Kittichai combines authentic culinary roots with a unique global insight into contemporary hospitality.” (Monocle Entrepreneurs Guide)

He has founded and partnered in diverse restaurants and concepts around the world, including the ground-breaking Kittichai restaurant and multiple Spot Dessert Bars in the New York; Issaya Siamese Club, Khum Hom, and Akanee in Bangkok; Soi Social in Singapore and Coast in Taipei. 

In addition to his growing stable of award-winning restaurants he has an international food and beverage consulting and content production firm, Cuisine Concept Co. Ltd., an R&D kitchen, private dining atelier and a number of high-profile television shows, including the Emmy-nominated MasterChef Thailand. 

Distinctions & Highlights:
- First Asia Geographical Indication Ambassador (awarded by FAO United Nations, Thailand’s Department of Intellectual Property and the Agence Française de Développement)
- Officier de l’Ordre du Mérite Agricole (bestowed in 2015 by the French Ministry of Agriculture)
- 2014 - 2018: Issaya Siamese Club: Asia’s 50 Best Restaurants, Sponsored by S. Pellegrino and Aqua Panna
- 2019 – 2023: First Thai chef collaboration with Qatar Airways on signature first and business class menus

Keep up with Chef at:
IG: @iankittichai
FB: @iankittichai
Website: www.iankittichai.com