PETALING JAYA, September 13 – Launched in January this year, Homm Homm The Project features homemade Thai recipes from chef from Isan, Piyanat Yowabut (or Gugs as he’s better known).
Previously attached to the Damansara Heights Krung Thep restaurant, Chef Gugs launched “Homm Homm” or the food with a fragrant smell in Thai, to bring authentic Thai cuisine to people’s doorsteps.
Based in Section 17, Petaling Jaya, you can have dinner at home with their meals for one on weekdays on Wednesdays and Thursdays. And on the weekends it’s a family style menu with an assortment of dishes.
Limited portions are available since Chef Gugs does it solo. It also offers various desserts and small bites as an accompaniment.
Let’s start with their family meal. The set is for two (or three) people and is priced at RM160. Your dishes will be accompanied by jasmine rice.
It is a feast for your senses as each dish prepared has vivid and intense flavors that you will not be able to resist. What makes the meal incredibly interesting is that Chef Gugs will send you notes to explain each dish, just like how you are introduced to a meal in a restaurant, via WhatsApp prior to delivery / pickup.
It truly makes every meal a journey into the depths of Thai cuisine.
There was muu pad gapi, a sautéed pork dish with delicious flavors of shrimp paste, fish sauce and sugar. There is also lime juice to cut through the wealth. Between the tender slices of pork you discover plump stinking beans or petai mixed with whole peppers.
Thai cuisine has many curries, some that we don’t see outside of the country. The geng leuang pla gab ni mai dong is unique with its light but distinct tangy and spicy taste. It is also a yellow tint, thanks to the use of turmeric.
The curry is served with fresh sea bass and bamboo shoots. It uses hot peppers to give it a spicy kick, while the lime juice gives it some sourness. For the sea bass, a whole fish was used and it was perfectly poached.
There was also an assortment of raw vegetables like long beans, cucumber, star fruit and betel leaves to pair with different condiments like salted eggs and sweet pork made from tender pieces of pork belly. The highlight was the nahm prik gapi or the shrimp paste relish. It is absolutely addicting with its fermented prawns and filled with chili peppers and garlic. An absolutely addicting dip.
The pla deng tort kamin It sounds simple because it’s just fried silver sillago fish or what we commonly call, ikan bulus. What made it exceptional was the combination of crispy skin and bones, paired with sweet fish flesh and shiny nahm jim dip with crushed peppers, garlic and shallots.
The color of the fried fish may appear a bit darker than what we usually see. Indeed, it is marinated with a paste made from garlic, lemongrass, black peppercorns, fresh turmeric, chili peppers and just a touch of curry powder. It keeps fishy odors away.
Last but not least, the unusual bai liang pad kai which is malinjo leaves sautéed with an egg. The leaves have a thick texture that makes for a good bite when paired with egg and lard fritters.
For lunch last week it was a comforting noodle dish from guay tio gay mara or Braised Chicken Noodle Soup with Bitter Melon (RM18) for Wednesday. It will also be available for this next Wednesday.
The broth may seem light, but it has a nice depth. It pairs well with silky rice noodles and tender braised chicken. You also get two textures of bitter melon. A soft because it is braised in the broth and crunchy because it is raw. There are also sliced mushrooms, lard croutons and sprigs of fresh cilantro that complete the noodle dish.
For last Thursday it was the audience favorite of pad krapow (RM18). This version is executed well with chewy sautéed pork with garlic, chili peppers and holy basil leaves. The dish is also perfectly seasoned with fish sauce, black soy sauce and sugar. What completes it is the fried egg with a golden oozing yolk and crisp edges that is perfect with pork and jasmine scented rice. If this is your favorite, look for this item as it is offered in rotation.
For this next Thursday, it is another pleasure for the crowd which is their flavor full of gay soy kao from Chiang Mai. The slightly sweet tasting curry that accompanies the egg noodles is so rich in flavor you’ll lick the bowl. It is topped with crispy fried noodles which give a nice contrast of textures.
You can also order different bites which change every week. Last week it was saku sai moo or tapioca balls (RM12). These pearl-shaped dumplings have a slightly chewy texture and a slightly sweet meat filling. Each dumpling is sprinkled with crispy fried garlic to give it a nice contrast in texture. Eat it with the lettuce leaves and cilantro sprigs for a fresh taste.
I also sampled khanom chan or the pandan layer dessert for RM12. Its texture is similar to the kuih lapis with a mellow. What makes it pleasant is the rich scent of pandan leaves paired with coconut milk. You can just eat it on its own or do as we used to eat kuih lapis… peel off each layer to prolong the tasting of a childhood favorite.
For this week, Chef Gugs offers you tako peuak which is taro pudding and coconut filling. There is also bua loy or sticky rice balls served in coconut milk and a sweet egg. Both items are priced at RM12.
Each week, the weekday offers menu is released the previous weekend. For weekend meals, the menu is usually published later in the week.
It’s best to follow Chef Gugs on his Instagram account as updates are posted there. As the account is marked as private, just ask to follow. Some items sell out quickly, so it’s best to reserve in advance. Delivery can also be arranged for meals with a third party provider as long as the costs are your responsibility.
Homm Homm The Project, Section 17, Petaling Jaya. You can WhatsApp + 6016-7895602 to place your orders for the coming week. Instagram: @desktop______error