New York City has plenty of Thai restaurants, but Hommali is asking diners to look at the cuisine a little differently. The new West Village restaurant puts one humble ingredient at the center of nearly everything: rice.
Located at 28 Seventh Avenue South, Hommali opened in September with a menu inspired by the cooking of Bangkok and the personal experiences of its three Bangkok-born founders: chef Chattchakorn “Benz” Khajornchaisan, general manager Kritayanee “Air” Promsarin and operations lead Pichalak “Picha” Srigungvarl.
The name Hommali comes from “hom mali,” the Thai term for fragrant jasmine rice. And the restaurant takes that name very seriously. Jasmine rice is served complimentary with every meal, while the team also plans to showcase lesser-known Thai rice varieties.
The food goes well beyond the usual pad Thai lineup. The menu includes tom yum seafood cocktail with razor clam, shrimp and scallop; beef tartare with dry-aged beef heart and tripe crackers; beef cheek Panang curry; grilled river prawns; and dry-aged duck breast with fermented chili and duck-fat lotus rice.
And yes, rice makes its way into the bar, too.
Cocktails include a Banana made with jasmine rice-infused whiskey, while the Tomato combines vodka, rice wine, tomato, poblano liqueur, tamarind and Thai chile. There’s also Saltfields Rice Lager for anyone who prefers to drink their rice in beer form.
The restaurant’s interiors were designed to evoke a Thai home, filled with artwork, vintage cookbooks and objects brought from Thailand.
For anyone searching for new West Village restaurants, Thai food in NYC, contemporary Thai restaurants or unique restaurants in Manhattan, Hommali is worth adding to the list.
Because apparently rice wasn’t getting enough attention. Hommali is changing that.
