普吉島洲際度假酒店hom「三界之旅」品鑑菜單 | hom at InterContinental Phuket Resort: Tribhumikatha Tasting Menu

小燕品味 ・2026-09-26

普吉島洲際度假酒店hom「三界之旅」品鑑菜單，演繹「發酵喚醒食材本味」的料理哲學 hom at InterContinental Phuket Resort Tribhumikatha Tasting Menu Culinary Philosophy Fermentation Unlocking Ingredientsrsquo; True Essence 普吉島洲際度假酒店 hom Restaurant，榮獲《米芝蓮指南 2026》入選推薦，同時獲選 Tatler Thailand 2026 泰國年度注目餐廳，隨著行政主廚馬塞洛・巴魯奇（Marcelo Baruch）與研發主廚吉列姆・阿蘭（Guillem Aran）入駐主理，餐廳推出全新「三界之旅（Tribhumikatha）」品鑑菜單，開啟以發酵工藝為核心的沉浸式美食新篇，將普吉島精緻餐飲體驗推升至全新層次。筆者早前赴普吉入住普吉島洲際度假酒店，專程造訪這家備受業界矚目的餐廳，感受別具一格的美學餐飲饗宴。 hom Restaurant at InterContinental Phuket Resort is featured in MICHELIN Guide 2026 and recognised as one of Tatler Thailandrsquo;s Spotlight Restaurants 2026. Under the new culinary leadership of Chef de Cuisine Marcelo Baruch and Ramp;D Chef Guillem Aran, the restaurant has unveiled its brand‑new Tribhumikatha The Three Worlds tasting menu. This marks an immersive new chapter centred on fermentation‑forward gastronomy, elevating Phuketrsquo;s fine‑dining landscape to unprecedented heights. During my recent stay at InterContinental Phuket Resort, I made a special visit to this highly‑acclaimed venue to experience its one‑of‑a‑kind aesthetic culinary feast. 作為普吉島最具代表性的頂級餐飲地標之一，hom 長期以創新烹飪邏輯、純熟廚藝功底與充滿敘事感的飲食美學，重新定義目的地精緻餐飲的標準。餐廳秉持「發酵喚醒食材本味」的料理哲學，透過現代化且富有情感的料理表達，引領食客重新發掘、解讀泰國飲食文化沉澱千年的深厚內涵。 hom 座落於能夠飽覽卡馬拉灣海景的 Sawan Pavilion 純淨亭閣之中，通透靈動的空間設計與山海景致相互交融，向來以藝術表現、文化內涵與永續思維並重的用餐體驗見長。 As one of Phuketrsquo;s most iconic fine‑dining landmarks, hom continuously redefines destination gastronomy through innovative culinary thinking, consummate technical skill and narrative‑driven food aesthetics. Embracing the philosophy that ldquo;fermentation unlocks the true essence of ingredientsrdquo;, hom delivers modern, emotionally resonant culinary expressions that invite diners to rediscover and interpret the millennia‑deep heritage of Thai cuisine. Nestled within the ethereal Sawan Pavilion overlooking Kamala Bay, hom features an open‑flowing interior that harmonises seamlessly with mountain‑and‑seascape. It is celebrated for dining experiences that balance artistic flair, cultural depth and sustainability principles. 兩位國際資深主廚為賓客帶來沉浸式的味覺體驗。行政主廚馬塞洛・巴魯奇出生於巴西，積累巴西聖保羅、泰國曼谷多間米芝蓮認證餐廳的歷練，先後任職 Nusara、聖保羅瑰麗酒店等知名餐飲場所，加入 hom 之前擔任 Lanhyai 主廚。他的料理體現南美與亞洲風味的精妙平衡，並依托歐洲經典烹飪體系加以淬煉，建立獨樹一格的料理風貌。馬塞洛・巴魯奇主廚講求目的性、精準度與待客之本，善用在地優質原料，憑藉成熟的發酵工藝建構層次繁複、意蘊深遠的菜式。他談及料理理念時表示，料理的核心價值在於傳遞情緒、留存記憶，建立人與土地之間的連結。在 hom 的廚房裡，發酵並非單純的技術手段，而是一種敘事語言，用以解讀食材背後的歷史脈絡與在地人文。「三界之旅」菜單的創作初衷，便是成就一套立足傳統，同時滿載驚喜感的味覺旅程。 The two internationally seasoned chefs bring a multi‑sensory dining journey to guests. Born in Brazil, Chef de Cuisine Marcelo Baruch accrued experience across Michelin‑recognised kitchens in Satilde;o Paulo and Bangkok, with tenures at distinguished establishments including Nusara and Rosewood Satilde;o Paulo. Prior to joining hom, he served as Head Chef at Lanhyai. His cooking strikes a sophisticated balance between South American and Asian flavours, refined by classical European culinary techniques to form a distinct creative identity. Chef Marcelo pursues purpose, precision and heartfelt hospitality. Drawing on premium local produce and sophisticated fermentation techniques, he crafts multi‑layered, evocative dishes. ldquo;Cooking exists to evoke emotions, preserve memories and forge bonds between people and the land,rdquo; he shares. ldquo;At hom, fermentation is far more than a technical tool mdash; it becomes a narrative language that unpacks the history and human stories behind each ingredient. The Tribhumikatha menu was conceived to deliver a flavour journey that honours tradition while brimming with delightful surprises.rdquo; 行政主廚馬塞洛・巴魯奇 Chef de Cuisine Marcelo Baruch 與馬塞洛搭檔的研發主廚吉列姆・阿蘭，畢業於享譽全球的巴斯克廚藝學院，擁有西班牙、丹麥、曼谷頂尖餐廳的工作經歷，亦曾任傳奇餐廳 Alchemist 研發團隊成員。他側重料理實驗、多維感官探索與特色食材的活用，源源不斷為 hom 注入創新的可能性，拓展料理創作的邊界。 Working alongside Marcelo, Ramp;D Chef Guillem Aran is an alumnus of the prestigious Basque Culinary Center. He has honed his craft in leading restaurants across Spain, Denmark and Bangkok, including a stint on the Ramp;D team at the legendary Alchemist. His focus on culinary experimentation, multi‑sensory exploration and creative use of lesser‑known ingredients continuously expands homrsquo;s creative boundaries and unlocks fresh gastronomic possibilities. 研發主廚吉列姆・阿蘭 Ramp;D Chef Guillem Aran 全新「三界之旅（Tribhumikatha）」品鑑菜單，取材泰國傳統宇宙觀，以土地、海洋、天界三大維度作為創作骨架，透過風味變化、質地層次與發酵工藝，把抽象的三界美學落實於盤中。整套菜單循序鋪陳，道道料理充滿畫面感，充分調動食客多重感官。招牌菜式當中，發酵風味蘑菇牛肉透過長時間發酵，堆疊細膩飽滿的鮮美層次；泰式發酵鴨肉喃烤飯則溯源東南亞發酵飲食傳統與泰式米安甘飲食文化，融合兩位主廚積累的國際熟成、炙烤技法，讓經典在地風味煥發現代氣息。諸如豆腐魚子醬白巧克力、蟹肉炊飯、玉米昆布魚子醬等創作，更充分顯現廚房團隊融會傳統與現代的實力，在雅緻克制、不刻意堆砌風味的前提下，打破食材既定框架，演繹當代泰式精緻料理的全新樣貌。 Drawn from ancient Thai cosmological beliefs, the new Tribhumikatha The Three Worlds tasting menu is structured around three realms land, water and celestial skies. Abstract aesthetics of the three worlds are translated onto the plate via flavour dynamics, textural depth and fermentation craft. Courses unfold sequentially in vivid, image‑evoking compositions designed to engage every sense. Standouts include Mushroom amp; Beef, where prolonged fermentation builds intricate, rich umami layers; Duck Naem Khao, which draws inspiration from Southeast Asian fermentation heritage and Thailandrsquo;s miang kham leaf‑wrap food culture. It integrates international ageing and grilling techniques mastered by the two chefs, breathing contemporary vitality into time‑honoured local flavours. Creations such as Tofu, Caviar amp; White Chocolate, Crab amp; Rice and Corn, Kombu amp; Caviar demonstrate the kitchenrsquo;s mastery in reconciling tradition and modernity. Dishes remain elegant and restrained, avoiding over‑stacked flavours while breaking conventional ingredient frameworks to re‑envision contemporary Thai fine dining. 豆腐、魚子醬與白巧克力 Tofu, caviar amp; white chocolate 為完整烘托整套料理的敘事脈絡，hom 由餐廳經理暨資深侍酒師 Khun Bird（Watchara Leelao）規劃完整配酒體系，包含發酵主題原創無酒精特調與全球嚴選酒款。每一組搭配皆對應菜式風格與三界主題，彼此烘托、層層遞進，延續沉浸氛圍與儀式感。 To complement the menursquo;s narrative arc, homrsquo;s Restaurant Manager and accomplished sommelier Khun Bird Watchara Leelao has curated a comprehensive beverage pairing programme. The selection includes original fermentation‑themed non‑alcoholic beverages alongside globally sourced fine wines. Each pairing responds to individual dishes and the overarching Three‑Worlds theme, amplifying one another in progressive layers to sustain immersion and ceremonial grandeur throughout dinner. hom 餐廳經理暨資深侍酒師 Khun Bird（Watchara Leelao） homrsquo;s Restaurant Manager and accomplished sommelier Khun Bird Watchara Leelao 普吉島洲際度假酒店總經理 Bjorn Courage 表示，hom 早已是普吉島標誌性的頂級餐飲據點，憑藉創意實力、深厚的文化敘事與高水準賓客體驗廣受讚譽。馬塞洛與吉列姆兩位主廚為餐廳帶來新的能量與前瞻視野，亦鞏固酒店對於精緻餐飲、持續創新的追求。伴隨普吉島逐步躋身全球頂級奢華旅行目的地，hom 持續引領島內精緻餐飲浪潮，向資深饕客與本地食客呈現難得一見的味覺體驗。餐廳晚宴品鑑旅程提供六道式以及九道式兩套體驗選項，演繹泰式發酵料理的多元魅力。 Bjorn Courage, General Manager of InterContinental Phuket Resort, notes ldquo;hom has long stood as Phuketrsquo;s pre‑eminent fine‑dining destination, lauded for its creativity, cultural storytelling and exceptional guest experience. Chefs Marcelo and Guillem bring fresh energy and forward‑thinking vision, reinforcing our commitment to culinary excellence and continuous innovation.rdquo; As Phuket evolves into a leading global luxury travel hub, hom keeps spearheading the islandrsquo;s gastronomic scene, offering rare, memorable flavour encounters for discerning connoisseurs and local diners alike. Guests may opt for either six‑course or nine‑course dinner tasting journeys to explore the multifaceted charm of Thai‑inflected fermentation cuisine. hom「三界之旅」品鑑菜單 hom at InterContinental Phuket Resort Tribhumikatha Tasting Menu 餐前美點 AmuseBouche 鮮花與優格Flowers amp; Yogurt在地採集的鮮花經醃漬壓製，鋪於一層來自春蓬府Inpleang農場的薄優格片之上。搭配酥脆蜂幼蟲、粉紅胡椒粒，以及蓮霧洛神花果醬，盛載於酥脆海萵苣脆餅。鮮花與海萵苣皆取自普吉當地；蜂幼蟲則是島上原生天然採蜜作業的副產品。 水牛肉與梅干Buffalo amp; Umeboshi以奶粉醃漬的水牛肉，採生食呈現。佐以香草、發酵木瓜籽、梅干，以及煙燻骨髓乳化醬。底層為經鹼化處理的黑糯米脆餅，頂點綴紫蘇。水牛肉來自鄰近的攀牙府；梅干為餐廳自製，採用過往季節收成的本地李子醃製而成。 藍貽貝與辣椒果醬Blue Mussel amp; Chili Jam酥脆海苔包裹藍貽貝與辣椒果醬內餡。貽貝取自安達曼海，於拉威漁村捕撈販售；拉威位於普吉島南端，是島上歷史悠久的知名海鮮市集所在地。 Amuse‑Bouche Flowers amp; Yogurt Locally foraged flowers are pickled and pressed onto a thin yoghurt sheet sourced from Inpleang Farm in Chumphon. Served atop a crisp sea lettuce cracker, the dish is finished with crispy bee larvae, pink peppercorns and a jam of rose apple and roselle. Both flowers and sea lettuce are sourced locally in Phuket. Bee larvae are a natural by‑product of native wild‑honey harvesting on the island. Buffalo amp; Umeboshi Raw buffalo meat cured in milk powder, seasoned with herbs, fermented papaya seeds, umeboshi and smoked bone‑marrow emulsion. It is presented on a nixtamalised black glutinous‑rice cracker garnished with shiso. Buffalo meat originates from neighbouring Phang‑nga province. House‑made umeboshi uses local plums harvested in previous seasons. Blue Mussel amp; Chili Jam Crispy seaweed encloses a filling of blue mussel and chilli‑jam cream. Mussels are sourced from the Andaman Sea, landed and retailed in Rawai mdash; a fishing village on Phuketrsquo;s southern tip, home to one of the islandrsquo;s historic seafood markets. 安達曼虎蝦、海魚與扇貝 Tiger prawn, Andaman fish amp; scallop 豆腐、魚子醬與白巧克力 Tofu, caviar amp; white chocolate 豆腐、魚子醬與白巧克力的創作靈感取自 hom 餐廳的大理石地板，演繹對比之美。黑與白、綿密與煙燻、甜潤與鹹鮮。細緻柔滑的豆腐白巧克力意式奶凍，搭配煙燻夏威夷果奶油，頂端綴上魚子醬。透過廚藝手法，將大眾熟知的食材蛻變，帶來出其不意的初嚐感受。 Tofu, Caviar amp; White Chocolate Inspired by homrsquo;s marble flooring, this dish plays upon contrasts black and white, creamy and smoky, sweet and savoury. A delicate silken tofu‑and‑white‑chocolate panna cotta pairs with smoked macadamia cream, crowned with caviar. Familiar ingredients are transformed through culinary technique to deliver an unexpected first impression. 發酵蘑菇、牛肉 Mushroom amp; beef 菌菇與牛肉這道菜匯集在地當季菌菇與牛肉，運用燒烤、煙燻、發酵與醃存等經典傳統工藝加以演繹。掀開餐蓋的瞬間香氣撲面綻放，為這道各個環節皆經過縝密構思、環環相扣的料理揭開序幕。 Mushroom amp; Beef Bringing together seasonal local mushrooms and beef using time‑honoured techniques of grilling, smoking, fermentation and preservation. A rich aroma unfolds as the serving lid is lifted, opening a dish built with meticulous, interconnected components. 菌菇三重奏：粉紅牡蠣菇、猴頭菇、火炬薑花 Mushroom Trio Pink Oyster Mushroom, Lionrsquo;s Mane Mushroom, Torch Ginger Flower 芋頭、菊芋與腰果 Taro, sunchoke amp; cashew fruit 這趟味覺旅程由在地嚴選的芋頭揭開序幕，芋頭透過米奶發酵工藝，化為柔軟蓬鬆的麵包。最後刷上牛脂增添濃郁風味，專為搭配後續的牛肉主菜所設計，為整場用餐體驗帶來溫潤感、豐富口感與敘事上的連貫性。 Taro, Sunchoke amp; Cashew Fruit This flavour chapter opens with locally selected taro, fermented with rice milk and baked into a soft, airy bun. Finished with a coat of cow fat for added richness, the bread is purpose‑built to accompany the subsequent beef course, lending warmth, texture and narrative continuity to the dining progression. 牛肉、木薯、熟成燻製水果 Beef, yuca amp; blackened fruit 靈感源自巴西燒烤與泰國東北共通的飲食傳統：人們品嚐烤肉之際，會搭配發酵佐菜、鮮活香草以及溫潤暖胃的湯品。 Beef, Yuca amp; Blackened Fruit Drawing shared culinary heritage from Brazilian churrasco and Northeastern Thailand, where grilled meats are enjoyed alongside fermented condiments, bright herbs and comforting broths. 泰式發酵鴨肉喃烤飯 Duck naem khao 蟹肉炊飯 Crab amp; rice 餐點所用的藍花蟹，由普吉當地漁夫自海域捕撈取得，將海洋的鮮甜，注入 hom 的經典招牌料理之中。質樸真誠、順應時令，並深深紮根於在地風土。本季 hom 最後一道鹹食篇章「蟹肉炊飯」，集結普吉藍花蟹、桑約德米與傳統砂鍋烹調工法，再藉由巴西與歐洲料理技法賦予全新層次。 料理於桌邊完成最後工序，在賓客眼前完整呈現，映照出這場美食體驗背後團隊的樣貌：包含各自的成長背景、創作靈感，以及共同追求締造有意義作品的熱忱。這道菜立足在地食材與傳統技藝，歌頌人與人之間的連結、文化內涵與土地風土。 Crab amp; Rice Blue swimming crabs are landed by Phuketrsquo;s local fishermen, infusing homrsquo;s signature dish with ocean‑born sweetness mdash; honest, seasonal and deeply rooted in terroir. As the final savoury course of the season, Crab amp; Rice unites Phuket blue swimming crab, Sang Yod rice and traditional clay‑pot cookery, elevated with Brazilian and European techniques. Final preparations are completed tableside before guestsrsquo; eyes. The performance mirrors the human stories behind the dining experience the teamrsquo;s diverse backgrounds, creative inspirations and shared passion for crafting meaningful food. Grounded in local ingredients and craftsmanship, the dish celebrates human connection, culture and place. 黑莓、蜂蜜酒 Blackberry amp; mead 玉米、昆布與魚子醬 Corn, kombu amp; caviar UNIQUE‑ hom PAIRING 專屬配酒套餐 Gris de Koshu, Grace｜2024 日本山梨縣 Grace 甲州白酒 Bourgogne Blanc lsquo;Aligoteacute;rsquo; AMI, Aligoteacute;｜2023 法國勃根地 阿米酒莊阿裡高特白酒 Domaine Bott‑Geyl, lsquo;Galets Oligocegrave;nersquo;, Pinot Noir｜2016 法國阿爾薩斯 博特蓋爾酒莊寡新世礫石黑皮諾紅酒 Vintilde;a Real Gran Reserva Especial, Rioja Alavesa, Tempranillo｜2017 西班牙裡奧哈 皇家維尼亞頂級珍藏丹魄紅酒 Domaine Giachino Persan｜2022 法國薩瓦 賈西諾酒莊珀桑紅酒 Pedro Ximenez El Candado Sherry, Valdespino, Pedro Ximenez｜西班牙赫雷斯 瓦爾德斯皮諾莊園 PX 雪麗酒（無年份） 「三界之旅」早已超越單純的美食體驗，還是 hom 獻給普吉的一封摯情美食情書。每一道經過淬煉的滋味，訴說著這座島嶼的海洋、山林與文化脈絡，並由兩位主廚跨文化視角交織而成。對於追求富有思考、充滿故事感精緻餐飲的旅人而言，普吉島洲際度假酒店的 hom，帶來一段難以忘懷的美食旅程，回味綿延至杯酒飲盡之後。倘若來到普吉，這場獨特的品味體驗絕對值得列入美食清單。 Beyond a fining dining experience, Tribhumikatha is homrsquo;s heartfelt love letter to Phuket. Every course tells of the islandrsquo;s seas, forests and cultural lineage, woven together by two chefsrsquo; cross‑cultural perspectives. For travellers in pursuit of thoughtful, story‑driven fine dining, hom at InterContinental Phuket Resort delivers a memorable gastronomic sojourn that lingers long after the last sip of wine. Should you find yourself on the island, this one‑of‑a‑kind tasting journey is well worth adding to your culinary itinerary. InterContinental Phuket Resort 普吉島洲際度假酒店 hom Restaurant 地址 Address：333, 3333 Moo 3, Kamala, Kathu, Phuket 83150, Thailand 營業時間 Opening Hours 週二至週六 1830 Tue to Sat 1830 聯絡電話 Tel：66 76‑629‑9999 郵箱 Email：reservations@hom‑restaurant.com 官網：httpsphuket.intercontinental.comdininghom #homRestaurant #ModernInnovative #LocalIngredients #MICHELINGuide #MICHELINGuidePhuket #InterContinentalPhuketResort #普吉島洲際度假酒店