A week of going meatless
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A week of going meatless

Vegetarian feasts with a difference

A week of going meatless

The Vegetarian Festival in Thailand is an annual 10-day celebration that occurs nationwide during the ninth lunar month of the Chinese calendar. In celebration of the ongoing Vegetarian Festival (Kin Je or Je Festival) until Oct 23, Guru By Bangkok Post has made a short list of vegetarian feasts around Bangkok. Check them out!

Igniv Bangkok / Oct 22-23

The Michelin-starred restaurant at the St. Regis Bangkok is offering a 19-dish Je Menu, specially crafted for devotees who refrain from the consumption of animal products, alliums and coriander, available only on Oct 22-23 for dinner. The menu celebrates seasonal local produce, which includes red beets, nori, daikon, kalamansi, mushrooms, melon, pumpkin and truffles. On arrival, diners sit at the kitchen counter to enjoy welcome snacks and have the opportunity to interact with the chefs. After the main course, guests can enjoy desserts, including Chocolate souffle, Macadamia — sea salt, Coconut — roasted rice, and Fig, yuzu, fungus, as well as Igniv's signature Candy Store, featuring a choice of house-made chocolate-covered nuts, fruit jellies, bonbons and other treats. The Je Menu is priced at B4,000++ per person. An optional natural wine pairing and non-alcoholic beverage pairing is available for B3,000++ and B1,200++, respectively. Call 02-207-7822, email igniv.bangkok@stregishotels.com, visit ignivbangkok.com or bit.ly/IGNIVBangkokReservationAP.

Phra Nakhon / Until Oct 23

Until Oct 23, the riverside Thai restaurant at Capella Bangkok is offering sumptuous plant-based dishes created by chef de cuisine Kannika Jitsangworn using fresh herbs, greens and produce from across Thailand. In a special menu designed to celebrate the Vegetarian Festival, tribute is paid to the bold and luscious flavours of greens and vegetables sourced from sustainable farmers and producers from across the country, as well as the resort’s  Greenhouse. Highlights of the special plant-based menu include Fermented mushroom salad with crispy curried rice, ginger, chilli and peanuts, a dish that celebrates the earthy flavours of Thailand’s mushrooms varieties and comfort food Tao hoo song kreung, which combines house-made silken tofu served with local greens and mushroom sauce. Those craving  spice will enjoy the plant-based version of Gaeng tepo, prepared with house-made red curry paste that is mixed in with morning glory, soy protein, coconut milk and kaffir lime. Vegetarian delights from around the world will also be available, like a tender Roasted carrot  cooked in spices for six hours and  served with chickpeas, crispy beancurd, basil and rocket. The crowd-favourite Hot Pot has also received a creative upgrade. Served in a clay pot, it includes seasonal vegetables sourced from the Capella Bangkok’s Greenhouse, olives and a flavour-packed special sauce. Call 02-098-3817, 065-998-4690 or email contact phranakhon.bangkok@capellahotels.com. 

Ventisi and Dynasty restaurants / Until Oct 23

Centara Grand at CentralWorld Bangkok celebrates the Vegetarian Festival with special menus at Dynasty and Ventisi restaurants. Drawing inspiration from the festival, Chinese restaurant Dynasty offers diners a taste of tradition with dim sum and à la carte offerings. Delight in the flavours of deep-fried bean curd rolls, succulent pan-fried turnip cakes, or the earthiness of steamed mushroom buns, among other delectable choices. Dishes start from B95++, while chef's set menus start from B6,600++ for 10 persons. Ventisi, in contrast, tempts with a lavish buffet that showcases an exquisite selection of gourmet vegetarian dishes, reflecting the rich flavours and traditions that define this celebration. Whether it’s the hearty stewed mixed vegetable soup with tofu, the zesty kick of spicy salad with plant-based beef, or the classic stir-fried tofu with cashew nuts, Ventisi guarantees an exceptional culinary journey for lunch and dinner during the festival. Call 02-100-6255 or email diningcgcw@chr.co.th.

Four Seasons Resorts / Ongoing

At the Four Seasons Resort Chiang Mai, Tented Camp Golden Triangle in Chiang Rai, and Koh Samui, celebrate with the "Live Well" concept. Indulge in tofu (bean curd), mushroom, cauliflower, yam and broccoli along with aubergines, beans, pumpkin and shallots. Dishes like Som tam and Yam woon sen feature a combination of fresh vegetables, herbs, lime juice, chilli, and peanuts, which make for perfect vegetarian options. By incorporating local ingredients into vegetarian cuisine, the resorts highlight the flavours of the region, support local agriculture, and provide guests with a sustainable dining experience. Visit fourseasons.com/thailand.

Front Room / Until Oct 23

Front Room, the contemporary Thai restaurant at Waldorf Astoria Bangkok, presents a special vegetarian à la carte menu inspired by the array of local flavours and ingredients that will be available for lunch and dinner. Inspired by family recipes, the new Chef de Cuisine Akkawin "Pun" Pittrachart has created an array of innovative Thai vegetarian dishes. Highlights include, Por pia sod; Tao hu fu yum ma muang, Kua gling jay, Pad pa lo and Tao huay nam khing. Prices range from B270-410++. Call 02-846-8888 or email bkkwa.fb@waldorfastoria.com.     

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