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.

Both Chef Pam and Chef Dom are plant-based eaters themselves, which allows them to empathize with the emotional and environmental aspects of plant-based eating. Chef Pam's innovative use of intriguing ingredients such as pom seeds in her dishes is a testament to her commitment to pushing culinary boundaries.

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.

The innovative spirit here knows no bounds, encouraging everyone to explore their full potential and savor all the senses at TANAMAN and Patong, both nestled within the vibrant atmosphere of Desa Potato Head.