Terroir offers a beautiful dining experience through ‘Progressive Kaiseki’, orchestrating a 18-course meal with a distinct path and structure. Staying true to its name, this restaurant spotlights Thailand's indigenous produce, crediting small-scale farmers and producers throughout the country. With a menu predominantly focused on vegetables, this place showcases its mastery in transforming ordinary ingredients into dishes brimming with flavor, balance, and umami.
Chef Hom approaches food with utmost seriousness, but when it comes to himself, he maintains a delightful sense of humor. There's a good touch of humor in the way he engages with guests, which I sometimes miss when dining at upscale restaurants in Asia. Despite lacking Japanese training, he has carved out this beautiful restaurant through hard work and an extensive exploration of culinary literature.
Chef Hom and Head Sommelier Nom left me thoroughly impressed with their work during my visit. It's remarkable to me that, at such a young age, being in their mid-20s and with the restaurant running for just under a year, they have achieved a level that surpasses many Michelin-starred counterparts.