Khum Hom Presents a Refined Take on Contemporary Thai Dining

Words: Pasuta Phongam Photos: Pasuta Phongam and Khum Hom

At Khum Hom, Thai cuisine is shaped by memory, place and quiet refinement, bringing familiar flavours into a contemporary language of Thai dining. The restaurant has been recognised by the MICHELIN Guide since 2025, and its name says much about its approach: khum for a small mouthful, hom for fragrance.

The MICHELIN Guide-listed restaurant, led by celebrated Chef Ian Kittichai, introduces a new menu of more than 24 dishes, each created to reflect the richness and regional diversity of Thai cooking.

Located on the lobby floor of Mövenpick BDMS Wellness Resort Bangkok, Khum Hom brings together local ingredients, considered technique and a deep respect for Thailand’s culinary heritage. The particular character of Thai ingredients from different parts of the country.

Chef Ian’s cooking is informed by both memory and experience. From his childhood encounters with Bangkok’s markets to years spent in internationally acclaimed kitchens, his approach revisits familiar Thai flavours with a modern sensibility — keeping their original character intact while presenting them with clarity and restraint.

The menu opens with Kang Kao Puek, a Thai appetiser of deep-fried shrimp, taro, palm sugar and coconut stuffing. Crisp on the outside and softly aromatic within, the dish balances the sweetness of coconut and palm sugar with the savoury depth of shrimp, offering a rich yet delicate start.

Tod Mun Goong follows with deep-fried prawn cakes served with plum sauce. A familiar Thai classic, the dish is generous in texture, golden and lightly crisp, with the sauce adding a gentle lift of sweetness and acidity.

For something brighter, Yum Hua Plee Pla Fu brings together banana blossom salad with crisp fried catfish, sea bass and fresh Thai herbs. The dish moves between crunch, freshness and fragrance, tied together by a lively dressing that keeps the palate sharp and refreshed.

A vivid stir-fry of mixed seafood, Pad Talay Keui Chalu, brought together with the savoury depth of krill paste, fragrant elephant garlic, red chilli and lemongrass. The dish carries a distinct coastal character — briny, aromatic and gently fiery.

From the South, Tom Yum Pak Ror offers a spicy grouper soup infused with Thai herbs. The broth is warming, aromatic and cleanly acidic, while the grouper brings a firm, delicate texture. It is a bold expression of Southern Thai flavour without feeling heavy.

A more comforting note comes through Kalum Plee Pad Nampla, stir-fried cabbage with red chili, garlic and pork crackling. Simple at first glance, the dish relies on balance: the natural sweetness of cabbage, the savoury aroma of fish sauce and the crisp richness of pork crackling.

To close, Kanom Ta Yab offers pandan crepe filled with young coconut and served with custard ice cream. Soft, fragrant and gently sweet, the dessert brings a nostalgic Thai note to the end of the meal.

For a quiet lunch, an intimate dinner or a meaningful gathering, Khum Hom is a place to return to Thai flavours with a renewed sense of discovery. Khum Hom, Mövenpick BDMS Wellness Resort Bangkok Hours: Daily from 12:00 – 15:00 and 17:30 – 23:30 Reserve +662 666 3333 Location: 2 Witthayu Rd, Lumphini, Pathum Wan, Bangkok 10330 Social: https://www.instagram.com/khumhombkk/ https://www.facebook.com/khumhombkk/ https://khumhomrestaurant.com/