Tucked away down a quiet soi in bustling Sukhumvit, entering Haoma is like entering Chef Deepanker Khosla’s very own intimate home and garden. Chef DK shifted his career 360, from cooking for a large hotel chain to this small and very personal project. Everything in Haoma’s kitchen is hyper locally-sourced, seasonal and foremost sustainable. On top of 31 varieties of edible greens on-site, partnerships with local organic farms ensure the best ingredients delivered. Ultimately Chef DK aims to run the world’s first zero-waste restaurant.