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Khum Hom proudly presents its exquisite Khao Chae, a quintessential Thai summer delicacy available daily at lunchtime from 15 March until 30 April 2026.

This classic dish features chilled jasmine rice in aromatic water accompanied by nine meticulously hand-crafted side dishes, including deep-fried caramelised shrimp paste (Look Kapi); green pepper stuffed with minced chicken and shrimp (Prik Yuak Yud Sai); sweetened shredded sun-dried ray fish (Pla Yee-Son Wan); and fried salted egg yolk (Khai Deng Kem Tort). This refreshing experience concludes with seasonal fruits in a scented light syrup.

Khao Chae at Khum Hom Restaurant by Chef Ian Kittichai
Date: 15 March – 30 April 2026
Lunchtime from 12.00 pm to 2.30 pm

Khum Hom, Thai - Japanese Sake Paring Experience | Khum Hom Sake Paring |
Khum Hom, Thai - Japanese Sake Paring Experience | Khum Hom Sake Paring |

Khum Hom proudly presents its exquisite Khao Chae, a quintessential Thai summer delicacy available daily at lunchtime from 15 March until 30 April 2026.

This classic dish features chilled jasmine rice in aromatic water accompanied by nine meticulously hand-crafted side dishes, including deep-fried caramelised shrimp paste (Look Kapi); green pepper stuffed with minced chicken and shrimp (Prik Yuak Yud Sai); sweetened shredded sun-dried ray fish (Pla Yee-Son Wan); and fried salted egg yolk (Khai Deng Kem Tort). This refreshing experience concludes with seasonal fruits in a scented light syrup.

Khao Chae at Khum Hom Restaurant by Chef Ian Kittichai
Date: 15 March – 30 April 2026
Lunchtime from 12.00 pm to 2.30 pm

Khum Hom proudly presents its exquisite Khao Chae, a quintessential Thai summer delicacy available daily at lunchtime from 15 March until 30 April 2026.

This classic dish features chilled jasmine rice in aromatic water accompanied by nine meticulously hand-crafted side dishes, including deep-fried caramelised shrimp paste (Look Kapi); green pepper stuffed with minced chicken and shrimp (Prik Yuak Yud Sai); sweetened shredded sun-dried ray fish (Pla Yee-Son Wan); and fried salted egg yolk (Khai Deng Kem Tort). This refreshing experience concludes with seasonal fruits in a scented light syrup.

Khao Chae at Khum Hom Restaurant by Chef Ian Kittichai
Date: 15 March – 30 April 2026
Lunchtime from 12.00 pm to 2.30 pm

Khum Hom, Thai - Japanese Sake Paring Experience | Khum Hom Sake Paring |
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