The culinary landscape at the InterContinental Phuket Resort is a mesmerizing voyage through the delights of fine dining, brilliantly embodied by its signature venues, Hom and Jaras. These distinguished eateries not only awaken the palate but also champion the noble cause of sustainability, setting a high standard for Phuket’s dining scene.
A Taste of Innovation at Hom
Nestled amid the verdant splendor of the Sawan Pavilion, Hom merges the charm of traditional Thai architecture with a contemporary flair for sophistication. Celebrated for its avant-garde approach to fermentation, Hom’s 10-Moments Tasting Menu promises a culinary escapade, spotlighting local ingredients from Phuket and broader Thailand, morphed into dishes of extraordinary flair.
Diners are invited to savor exquisite offerings like house-fermented beverages that dance in harmony with artfully crafted dishes, all drawing inspiration from the seasonal bounty. This menu not only tantalizes the taste buds but provides a profound understanding of how fermentation can enhance natural flavors, echoing Hom’s unwavering commitment to culinary innovation.
Open Tuesday to Saturday, 6:30 PM
Highlight: Wall of Creativity showcasing fermentation techniques
Sustainability at the Heart of Jaras
Perched on the beachfront, Jaras marries the vibrant essence of Southern Thai flavors with an unwavering dedication to eco-friendly practices. Its standout 9-Course Sustainability Menu stars ingredients sourced from invasive species like golden apple snails and black chin tilapia, in concert with hyper-local produce.
Jaras goes beyond just what’s on the plate. By collaborating with local farmers and utilizing zero-waste cooking methods, it significantly reduces food waste while empowering the local community. Signature dishes such as Zero-Waste Kanom Jeen and Giant Blue Crab Curry embody Jaras’s philosophy of transforming challenges into delicious opportunities.
Open daily, 6:00 PM – 10:00 PM (for guests aged 12+)
LEED Gold-certified building
A Vision for Culinary Excellence
Under the ingenious leadership of Executive Chef Marco Turatti and Chef Chalermwut “Nui” Srivorakul, Hom and Jaras have garnered widespread acclaim, including glowing accolades from the Michelin Guide. Their shared vision seamlessly intertwines culinary excellence with a profound commitment to environmental sustainability, redefining the dining experience in Phuket.
At the InterContinental Phuket Resort, every meal narrates a tale of innovation and steadfast care for our planet. Whether you find yourself reveling in Hom’s cutting-edge gastronomy or savoring Jaras’s sustainable Thai masterpieces, these culinary sanctuaries provide more than just food—they create lasting impressions that nourish both body and soul.
Discover More
Hom Reservations: [email protected]
Jaras Reservations: Jaras Dining
General Enquiries: +66 76 629 999
Indulge in the culinary artistry while championing sustainability—Phuket’s finest awaits your discovery.
I think integrating sustainability with fine dining is amazing! It’s about time the food industry made more strides in this direction.
It’s a nice thought, but do you really think a couple of fancy restaurants are going to make a real difference?
Every step counts, Mike. If more places adopt these practices, it’ll create a bigger impact, plus it can influence consumer behavior too.
Exactly, Anna! It may seem small, but it’s a ripple effect. Big changes start with awareness and small actions.
The idea of using invasive species is intriguing, but is it really safe to eat things like golden apple snails?
I love traditional Thai architecture! It’s fantastic that Hom is blending it with modern dining. But is the menu affordable for locals?
I doubt it. These kinds of places usually cater to tourists who have no issue spending big bucks. It’s not really about the locals.
That’s a shame. I wish there were more places that focus on inclusivity and make these experiences accessible to everyone.
Marco Turatti’s leadership is what brings the magic. His commitment to sustainability and flavors is unmatched!
Turatti is brilliant, but let’s not forget the contributions of local Chef Nui. They’re both key in this success.
Jaras’s zero waste cooking methods are revolutionary in the fight against food waste!
Agreed! But how sustainable can it be if such practices are limited to upscale restaurants? These methods need to be adopted more widely.
You’re right, Emma. The goal is for these practices to influence the broader food industry, hopefully sparking change on a larger scale.
I wonder how much carbon footprint is produced just from tourists flying to Phuket to experience these restaurants?
I’m planning a trip to Phuket just to try both Hom and Jaras. Sometimes the experience is worth the travel!
Hope you offset your carbon footprint for that trip, TravelBug!
I do my best! Sustainability doesn’t happen overnight, but every little effort counts.
Does anyone know if their zero-waste cooking practices actually lead to a significant reduction in waste?
As locals, we rarely get to enjoy such places. They should engage with the community more.
Many high-end places cater mostly to tourists, but it would be great to see more local involvement and benefit.
Exactly, Harry. An occasional community-themed night would be a step in the right direction.
I’m impressed they’re tackling invasive species. It’s a clever way to deal with ecological issues through delicious means.
Fermentation might be trendy, but is it really as healthy as everyone claims?
Fermentation enhances flavors and offers health benefits, but moderation is key as with anything.
I had no idea such culinary wonders existed in Phuket. Can’t wait to try the 10-Moments Tasting Menu at Hom!
Eating invasive species sounds gross. Why not stick to traditional ingredients?
The challenge is creating something new from the unfamiliar. It makes for an adventurous dining experience.
Are their suppliers local farmers? Supporting local agriculture is vital for real sustainability.
I’d love to see more plant-based options on the menu. That’s real sustainability!
I appreciate their nod to Thai culture, but isn’t modernizing it losing a bit of its authenticity?
House-fermented beverages sound intriguing. Pairing with fermentation-based dishes is a fascinating concept.
I wonder how those flavors compare with traditional wine pairings. Could be an eye-opener!
They offer a unique experience, but nothing beats a well-paired wine. Still, worth a try for something different!