Haoma

The kitchen grows 37 varieties of edible greens and aims to be entirely carbon negative by 2019 – fitting right in with Thonglor’s sustainability vibe. The all-natural, organic ambiance is set straight away as green gardens extend straight to the table edges, while diners feast on immaculately plated courses like duck with orange, dates, and lentils, or fresh pasta with winter truffle and morel mushrooms. The zero-waste philosophy extends straight to the bar as well, where vegetables from the garden give these drinks their unique, distinctive flavours. Try the Bell Pepper, a blend of whiskey, bell pepper, and pink peppercorn, or the Kale, made with gin, avocado, kale, apple and celery.