HAAM is A Charming Plant-Based Caribbean Restaurant in East WIlliamsburg.

For me, food is not just sustenance; it is a gateway to understanding and connecting with diverse cultures. Each dish carries a rich narrative of tradition, family, and aspirations, inviting us on a sensory journey through the lives of others.

Beyond mere culinary delight, food serves as a poignant reminder of my roots and identity, especially on days when memories of loved ones tug at my heartstrings.

The aroma of Chicken Curry, my late father’s favorite, evokes a bittersweet blend of nostalgia and longing, encapsulating moments shared around the dinner table.

Last Wednesday, I indulged in a culinary adventure at HAAM—short for ‘Healthy As A Motha’—a charming plant-based Caribbean restaurant tucked away in East Williamsburg.

Here, the melding of Dominican flavors, paying homage to Chef chef/owner Yesenia Ramdass’s heritage, and the vibrant Trinidadian influences from her husband Randy’s background, created an exquisite symphony of tastes that left a lasting impression on my palate

Stepping into the restaurant felt like stepping back in time, evoking fond memories of my childhood kitchen and the comforting rituals of home-cooked meals.

The vibrant ambiance, adorned with lush greenery and captivating murals, whisked me away to the sun-kissed shores of the islands, while sipping on fresh coconut water felt like a warm embrace of hospitality, welcoming me to this culinary oasis.

A Gastronomic Odyssey

Prepare to be astounded by the delectable vegan fare and exotic cocktails that beckon you to the heart of the Caribbean. HAAM’s innovative approach to plant-based dining is a breath of fresh air. They offer a variety of flavorful and healthy dishes that honor the rich culinary heritage of both islands.

From savory Trinidadian classics like Bake and Shark to Dominican staples like Yuh Motha’s Mofongo, HAAM’s menu is a celebration of plant-based cuisine that adheres to sustainable and ethical dining practices.

HAAM initially captured the food scene’s attention through a series of highly praised appearances at food markets and pop-ups across the five boroughs and Long Island. The overwhelming success of these events led to HAAM’s transformation into a delivery-only ghost kitchen, winning the hearts and palates of food enthusiasts.

Today, HAAM has evolved into a full-fledged dining destination, a haven where vegans, vegetarians, and flexitarians alike can indulge in the rich culinary treasures of the Caribbean. With a steadfast dedication to flavor, sustainability, and inclusivity, HAAM continually redefines the boundaries of plant-based cuisine. Each visit invites guests to savor the essence of island life, ensuring a memorable and flavorful experience in every bite and sip.

Indulgent Starters at HAAM

Our culinary adventure at HAAM began with a refreshing start—two fresh coconut waters, perfectly setting the stage for the delights that followed. Next, we enjoyed a pair of enticing cocktails. The Guava ‘Mosa, is a captivating blend of refreshing guava nectar and bubbly Prosecco. And the Wine Blossom is an intricate fusion of lime juice, tamarind juice, almond syrup, pineapple juice, ginger beer, sorrel, red wine, and a dash of peppah sauce.

Both were mesmerizingly delicious and unforgettable, with the Wine Blossom earning the coveted title of my go-to cocktail for this summer.

The appetizers were a symphony of flavors, beginning with the Empanadas Trio. A selection of three unique empanadas, each crafted with plant-based excellence. We chose the Curry Chik’n, Beef, and Chik’n and Cheese, as recommended by AC. Each empanada was a culinary masterpiece, showcasing the rich diversity of Caribbean cuisine.

We also savored Yuh Motha’s Ceviche—tender hearts of palm served atop a crisp, golden fried plantain, accompanied by Tamarind Chutney and a delightful Peppah Sauce. I concluded that this was the best ceviche I had ever tasted. The harmony of textures and flavors was simply unparalleled, making this dish a standout in an already impressive lineup.

Exquisite Entrees

For the main course, I arrived with eager anticipation, intending to order the Buss Up Shut Roti Plate. I imagined relishing the tender and flaky freshly made roti paired with curry chik’n, the sweet notes of pumpkin, the distinctive taste of bhaji, and the savory delight of curry mango. Unfortunately, it was not available. Though momentarily disappointed, I quickly recovered and eagerly anticipate trying it on my next visit.

Instead, we were treated to the exquisite Yuh Motha’s Mofongo—a delectable fusion of green and sweet plantains, tempeh bacon, and oyster mushrooms, generously drizzled with a luscious curried cream sauce. This dish was a true celebration of Caribbean flavors, capturing the essence of island cuisine with a delightful and inventive twist.

We also indulged in the Chimichurri Chunk Steak—a plant-based marvel served with tangy chimichurri sauce, accompanied by rice, beans, and tostones. Each mouthful unveiled a symphony of robust flavors and textures. So convincing was its taste and texture that we would have been none the wiser had we not known it was plant-based.

The blend of these dishes created a rich and deeply satisfying dining experience, showcasing the vibrant culinary heritage of both cultures in every tantalizing bite.

Sweet Conclusions

To round off our culinary odyssey, we treated ourselves to the Cassava Pone with Soursop Ice Cream—a moist cassava cake served with a side of house-made soursop ice cream. This dessert was the perfect finale for an unforgettable dining experience, leaving us with sweet memories of our time at HAAM.

We were fortunate to be served by Terry and AC, whose attentive service and deep understanding of the menu made our dining experience even more enjoyable. It is rare to find such knowledgeable staff in today’s restaurants. Terry and AC not only knew the menu inside out; they demonstrated a genuine familiarity with the dishes, which enhanced our dining experience. Their expertise and enthusiasm added an extra layer of satisfaction to our culinary journey at HAAM.

Concluding Our Visit to HAAM

In conclusion, HAAM is more than just a restaurant. It is a sanctuary where plant-based cuisine meets cultural heritage, offering a sustainable and ethical dining experience that caters to a diverse range of customers. Chef Yesenia Ramdass’s passion for food and dedication to her craft shines through in every dish, inviting guests to savor the essence of Caribbean life in every bite.

If you crave a culinary adventure that transcends the ordinary, look no further than HAAM—where every meal is a journey to the heart of the Caribbean. Here, dietary preferences are no barrier; whether you are vegan, vegetarian, pescatarian, or carnivore, something exceptional awaits you.

Reservations are available via RESY.

📍234 Union Avenue—East Williamsburg
🔗 www.healthyasamotha.com
📞 212-271-0110