hom

The story

hom - Michelin Recommended Modern Cuisine in Phuket, Kathu

Setting and Philosophy

hom occupies the celestial Sawan Pavilion at InterContinental Phuket Resort, where architectural elegance meets culinary artistry. The restaurant’s philosophy is guided by a mindful, zero-waste approach: every ingredient, from primary cuts to overlooked parts, finds its purpose. Working closely with local Thai farmers, the team honours each season, reducing environmental impact while celebrating the land’s bounty.

This commitment has earned hom a Michelin Recommended distinction, placing it among Phuket’s notable fine-dining destinations.

The Culinary Vision

Chef Marcelo Baruch leads the kitchen with precision and curiosity. Trained in Michelin-recognized kitchens in São Paulo and refined in Bangkok, his borderless cuisine blends research, fermentation, and exceptional sourcing. Inspired by the ancient Thai Buddhist manuscript Traibhumikatha, which describes the three realms of existence, Chef Marcelo and his team craft a timeless dining journey shaped by culture, storytelling, and seasonality.

R&D Chef Guillem Aran, a Basque Culinary Center graduate with experience in Spain, Denmark, and Bangkok, brings a research-driven perspective. His detail-focused approach explores localism and fermentation, resulting in menus with subtle, layered, and quietly unexpected flavours.

The Experience

hom offers a choice of six or nine moments, each a carefully composed course that balances flavour, craftsmanship, and spiritual heritage. The service team, led by Restaurant Manager and Certified Sommelier Khun Bird, adapts the rhythm and storytelling to each guest, ensuring a warm, refined evening.

Fermentation is central to the kitchen’s work—a living philosophy that transforms local ingredients through bacteria, yeast, and time. Ancient preservation techniques are reimagined through a modern, research-driven lens, giving each dish character and depth.

Dinner is served Tuesday through Saturday, starting at 18:30. The setting, the plates, and the service converge into an immersive encounter with modern cuisine—one that respects nature and tells the stories of Thailand.