Bigger Picture - Better Planet: A Culinary Journey with Chef Dom Hammond and Chef Pam Pichaya Sunthornyanakij
The concept and operational approach of TANAMAN restaurant are both challenging and fascinating. This establishment dives headfirst into the world of seasonal and local ingredients, embracing the botanic wonders and striving to utilize every part of the plants they work with, from seeds to leaves. Their goal is to create plant-based dishes that are not only nutritionally rich but also provide a memorable dining experience for their customers.
At TANAMAN, the aim is to tickle all the senses, providing guests with a nourishing and extraordinary culinary journey. It's not just about enjoying a great meal but also soaking in some good music, all within the eco-conscious environment of Desa Potato Head in Bali.
The philosophy extends to the idea of constantly challenging oneself, never ceasing to think creatively, and always seeking innovative approaches, even in the face of failures. This commitment to innovation is also apparent at Patong, where they continuously strive to create something new and exciting, leaving a lasting impact on their customers, whether through food, music, or overall experiences.