hom is located in the Sawan Pavilion of the InterContinental Phuket Resort. All ingredients at hom are sourced from around Phuket, dishes incorporate ancient fermentation techniques, applied scrupulously to enhance certain flavour elements and present new and unexpected tastes.

OVERVIEW

At hom, dining is a journey guided by time, transformation, and nature. Rooted in locavorism and curiosity, the restaurant celebrates the delicate balance between craftsmanship, science, and artistry. Helmed by Chef Ricardo Nunes, the team works with precision and passion to create a dining experience that is both thought-provoking and deeply connected to the land.

Ancient fermentation techniques are reinterpreted to unlock layers of complexity and depth, transforming local ingredients while preserving their true essence. Each element on the plate tells a story — one that evolves slowly, shaped by nature’s rhythm and the passage of time.

Inspired by the bounty of Thailand’s farmers, foragers, and fishermen, hom is devoted to sustainable gastronomy, working in harmony with local producers to ensure every ingredient is ethically and responsibly sourced.

Guests are invited to embark on a multi-course tasting journey — offered in seven or ten moments — that captures the spirit of discovery and respect for the natural world. Every dish reflects a meticulous creative process, where innovation meets integrity, and where flavour, texture, and storytelling converge in perfect harmony.

At hom, food becomes a living narrative — an ever-evolving expression of sustainability, craftsmanship, and the timeless connection between people and the planet.

AMBIENCE

hom is housed within the Sawan Heavenly Pavilion, an architectural masterpiece designed by Habita Architects. Inspired by 14th-century Buddhist cosmology, the pavilion evokes the image of a mythical temple, gracefully surrounded by lush greenery. Its stunning interiors feature ornate tile floors, a grand chandelier, and shelves lined with fermenting ingredients, seamlessly blending artistry with purpose.

As guests explore the Sawan Pavilion, hosts share stories of the ancient celestial realms that inspired its design. The pavilion appears to float above the earth, and as guests ascend to hom, they are welcomed into an elegant, pure-white sanctuary. The milky tonal palette, accented with silvery and pearlescent details, creates an ethereal atmosphere, while a silverleaf motif sweeps across the curved ceiling — a graceful depiction of the Himmapan forest, the mythical paradise that lies at the heart of the design.

MUST TRY:
10 Moments Tasting Menu with Wine Pairing

FOOD

At hom, dining is an intimate exploration of time, transformation, and nature. Rooted in locavorism, seasonality, and curiosity, every dish reflects the restaurant’s devotion to the art of fermentation — unlocking new layers of complexity while preserving the purity of each ingredient.

Led by Chef Ricardo Nunes, the culinary team works closely with local farmers, fishermen, and foragers across Phuket to source the finest produce and proteins. Each ingredient is chosen for its freshness, proximity, and character, then reimagined through ancient fermentation techniques to create dishes that are both deeply rooted and refreshingly original.

The current tasting experience features creations that embody hom’s philosophy of balance and transformation. The Grilled “Char Siu” Rabbit, sourced from Klong Phai Farm, pairs smoked eggplant and coconut shio koji with a delicate steamed bao filled with farm-grown mushrooms and rabbit — a perfect harmony of texture and depth. Tomato Prawn Matcha combines fresh garden tomatoes, jackfruit tamari, and grilled tiger prawns with a vibrant tableside tomato “matcha,” bringing together land and sea in a playful, sensory experience. To conclude, the Blue Cheese Ice Cream & Blackened Banana blends sweet and savoury indulgence — blue cheese ice cream with Hua Hin caviar and seaweed oil, alongside banana caramelised over two weeks and served with kaffir ice cream and roasted rice.

At hom, each course is an act of discovery — a celebration of craftsmanship, sustainability, and the timeless dialogue between nature and flavour.

SERVICE

The staff is friendly and attentive and more than willing to recommend dishes.

PRICING

hom experience 10-moments is THB 4,950++ per person. hom experience 7-moments is THB 3,750++ per person

SUMMARY

For an experiental dining journey to discover new flavors and techniques in an ethereal setting combined with the talent of Chef de Cuisine Ricardo Nunes and Resident fermentation specialist, Mateo Polanco head to hom at Intercontinental Resort Phuket.

ABOUT CHEF

Chef de Cuisine Ricardo Nunes
Reinterpreting ancient cooking techniques through a lens of modern creativity, Chef Ricardo Nunes leads hom at InterContinental Phuket Resort with a philosophy rooted in locavorism, curiosity, and respect for nature. The Portuguese native develops hom’s menus by first identifying ingredients that grow or live nearby — with proximity as a guiding principle — before exploring how fermentation can unlock and elevate their natural flavours.

Before joining hom, Ricardo served as Executive Sous Chef at One Michelin-starred POTONG, where he honed his mastery of fermentation and developed progressive, story-driven cuisine alongside Chef Pam. His culinary journey also includes experience at Ikoyi and Le Dame de Pic in London, both two Michelin-starred restaurants, as well as formative years at Belcanto in Lisbon and Gaggan in Bangkok.

Meticulous and imaginative, Chef Ricardo brings discipline, passion, and innovation to every plate — shaping hom into one of Thailand’s most distinctive dining experiences.