MHEE PAK PANANG
Mhee Pak Panang draws inspiration from the comforting flavours of Southern Thailand, where stir-fried noodles are delicately tossed in dried chili sauce, fragrant garlic, and traditional seasonings.
At Khum Hom, the dish is carefully balanced to reveal layers of flavours – a gentle sweetness at first, followed by a subtle tanginess that lingers softly. The tender noodles absorb the richness of the sauce beautifully, creating a dish that feels both understated and deeply rooted in Southern culinary tradition.
YUM HUA PLEE PLA FU
Yum Hua Plee Pla Fu celebrates the refreshing character of banana blossom salad, a dish long cherished in traditional Thai home kitchens for its balance of freshness, spice, and texture.
Paring crisp banana blossom with chili dressing made from roasted red chili, shallots, and garlic, creating a light smokiness that gently enhances every bite. Served alongside grilled dried fish, the dish carries an aromatic herbal fragrance that evokes the warmth and familiarity of home-style Thai cooking.
KANG-KAO PUEK
Rooting back to the early Rattanakosin era, Kang Kao Puek was once regarded as delicacy within royal cuisine, admired for both its intricate preparation and refined texture.
The taro paste is prepared to achieve a signature smoothness before being carefully wrapped with seasoned shrimp.
KANOM TA YAB
A nostalgic dessert rooted in Thai tradition, Kanom Ta Yab is delicately presented in its natural pandan green hue, achieved through freshly squeezed pandan juice infused directly into the dough.
The filling features a stir-fried young coconut sweetened with palm sugar, offering a rich and velvety depth of flavour with a gentle caramel-like finish. Served alongside Sankaya custard sauce and lightly salted coconut cream sauce, the dessert reveals a thoughtful contrast of sweetness and richness, inspired by the timeless charm of traditional Thai sweets.
