Ingredients and flavour-focused cooking have shaped Chef Ian Kittichai’s cuisine featured at the newly launched Khum Hom at Mövenpick BDMS Wellness Resort Bangkok. Mövenpick BDMS Wellness Resort, the health-focused retreat in  downtown Bangkok, has launched Khum Hom, a restaurant specialised in contemporary Thai  cuisine.

Overlooking lush gardens, Khum Hom uses fresh and local premium ingredients to bring a  modern twist to classical recipes from the four main regions of Thailand: North, Northeast, Central  and South. The restaurant is overseen by Chef Ian Kittichai, the award-winning chef, author and  television personality who is famous for his modern approach to gastronomy. This marks the first  time that Chef Ian has collaborated with a hotel in Thailand.

The word ‘Khum’ is Thai for a ‘bite-sized portion’, while ‘Hom’ means ‘aromatic’, so diners can look  forward to dishes that are both fragrant and full of flavour. By focusing on the finest regional produce,  the restaurant’s highly-skilled team will craft outstanding dining experiences that are dedicated to  health and well-being, while also demonstrating a deep respect for Thailand’s rich culinary heritage.

“We are excited to introduce Khum Hom to our guests and the Bangkok community. This represents a real departure from the usual Thai restaurant concept; Chef Ian has crafted a menu that traces the  roots of Siamese cuisine in a contemporary style with his own distinctive of flair. Our focus on  sourcing and nutrition reflects our resort’s wellness concept and and the menu embraces the  important locally sourced as well as plant-based movements that are sweeping the world. We look  forward to embarking on a new era of Thai cuisine at Khum Hom”, says Dan Smith, General Manager  of Mövenpick BDMS Wellness Resort Bangkok.

“I am delighted to have the opportunity to showcase regional contemporary Thai cuisine at Khum  Hom, alongside my personal passion for health and wellness. In Thailand, food is a fundamental  part of our culture. At Khum Hom we will demonstrate some of the freshest ingredients from across  the country, harness the health benefits of natural produce, and deliver a style of new gastronomy  that is light, bright and vibrant”, says Chef Ian.

The a la carte menu features “ahan than len” (starters), “tom” (soup), “gaeng” (curries), “aharn chan  lak” (mains), “mung sa wirat” (vegetarian and plant-based) and “khong wan” (desserts). A set tasting  menu option is also available.

Signature dishes include “Goong Yang” charcoal-grilled tiger prawns with a spicy minced grouper  salad; “Gaeng Lobster Bai Yeera” which is a Southern-style lobster curry with crispy tree basil; and  “Salee Cake” with coconut and sweet banana. A highlight of Khum Hom’s menu is “milk brown” rice  from Surin province that is steamed with pandan leaves for a special flavour and soft texture.

Khum Hom is a unique dining venue featuring 60 seats, an outdoor balcony terrace overlooking the  mature gardens below, an open kitchen, and private dining zones. Under Chef Ian Kittichai’s  stewardship it is a warm and intimate setting where guests can gather to enjoy delicious dishes.

It becomes the fourth F&B outlet at Mövenpick BDMS Wellness Resort, joining Nourish, the healthy  all-day dining restaurant, Rim Klong Café, a canalside bakery and coffee shop, and Bittersweet.