Khum Hom Unveils New À La Carte Menu Celebrating Thailand’s Four Regions
Award-winning Thai chef Ian Kittichai, work alongside Chef Benz Jittiphat, introduce an expanded menu featuring reimagined reimagined local dishes and nostalgic Thai flavours.
Chef Ian Kittichai and Chef Benz Mahasuk announce the launch of a new à la carte menu showcasing the diverse culinary traditions of Thailand’s four regions. The menu incorporates Chef Ian’s signature creativity and modern flair while highlighting authentic regional flavours and premium locally sourced ingredients.
Chef Ian’s new dishes pay homage to the rich heritage of Thai cuisine. Highlights include Mee Krob Chao Wang, a contemporary take on the beloved royal dish from the Central region; Nam Chub Yhum, a Southern specialty featuring grilled shrimp and Ranong shrimp paste; and Gaeng Mhoo Bai Chamuang, an Eastern curry with pork neck and pork leg stir fried with garlic, shrimp paste and Chamuang leaves, which give it a gentle sourness.
The menu also features updated classics like Gaeng Som Pla Chon, Andaman cobia in a sour and salty broth, and Bai Riang Pad Kai Goong, Southern-style stir-fried ‘Miang’ leaves with egg, garlic, and crisp shrimp. Chef Ian’s imaginative Thai desserts provide a memorable finish, from the layered Dok Mali Yok Manee to the Fuktong Sangkaya custard steamed in a pumpkin.
The à la carte menu is now available for lunch and dinner. Certain dishes are available only at specific dining times, so guests are recommended to check with staff when reserving.
Accor Plus Members and American Express, KTC and UOB cardholders enjoy special dining privileges. Members of ALL Accor Live Limitless earn dining rewards points.
Reservations are recommended and can be made by calling +66 2 666 3333.
