ROOTED IN THE FEELING OF
BEING AT HOME
Founded by Hannah Wong and Sarah Jane (SJ) McLaughlin, Haema brings decades of experience from NYC kitchens and Hudson Valley restaurants to downtown Hudson—an intimate space centered on bold, shareable dishes, thoughtful hospitality, and close relationships with the farmers and purveyors who shape the menu.
THE NAME
Hippocampus haema is the scientific identification of the wild Korean seahorse. It is also a close homonym for the Icelandic word heima, which means “at home.” Haema is simultaneously a nod to Hannah’s Korean heritage and the restaurant’s foremost desire for guests to feel like they are entering our home.
THE TEAM
Hannah Wong and Sarah Jane (SJ) McLaughlin—seasoned hospitality professionals who met opening The Aviary in 2022—bring together decades of experience from acclaimed NYC kitchens and Hudson Valley restaurants to create thoughtful, high-level dining rooted in both culinary craft and warm, effortless hospitality.
THE FOOD
An eclectic, ever-evolving menu of Asian street food–inspired dishes, driven by seasonality and sourced from Hudson Valley farms and purveyors whenever possible.
THE FARMS
We are blessed to have access to high-quality seasonal ingredients grown and produced in the Hudson Valley. Many of our farmers are not just collaborators but awesome and dear friends, and we believe our food reflects these intimate relationships. Among those we work with: Blue Star Farm, Veritas Farms, MX Morningstar Farm, Farmstead Hudson, Tivoli Mushrooms, Kinderhook Farm, Lovers Leap Farm, Gentle Time Farm.