Khao Soi at the Four Seasons Chiang Mai

While many traditional Thai dishes incorporate some bit of meat, it’s usually simple to prepare them without, add in tofu for a hit of protein or substitute meaty for hearty mushrooms and aubergine. Throughout the country, local vegan Thai restaurants are identified with a red and yellow “เจ” sign. (เจ (jay) means vegan in Thai while มังสวิรัติ (mung-sa-wee-rut) means “vegetarian”.) At these simple eateries, all dishes are made without any eggs, fish sauce or oyster sauce but often include substitute meat products made from mushrooms, soy, tempeh or textured vegetable protein.

With eating plant-based meals and veganism becoming more in vogue, plenty of mainstream restaurants (especially within holiday hotspots such as Bangkok, Chiang Mai, Phuket and Koh Samui) also offer a range of international and Thai vegetarian, vegan and raw dishes packed with nutritious ingredients.

Ever tried beetroot tartar or vegetable larb? What about northern Thailand’s iconic khao soi but without the customary stewed chicken leg? Even if you’re a carnivore, these dishes from some of the country’s top hotel dining venues will still delight with their myriad flavours, eye-catching colours and careful presentations.

To bring out the farm fresh flavours even more, each dish listed below highlights a pairing recommendation of our favourite fruit-based libation selected from the respective restaurant’s wine list.  

FOUR SEASONS RESORT CHIANG MAI

Asking a group of Chiang Mai locals where to find the best khao soi in town is a surefire way to kick off passionate debate. For a refreshing vegetarian take on this northern Thai dish, however, the vegetarian version served at Four Seasons Resort Chiang Mai’s Thai restaurant, Khao, is a strong contender for the top spot. The egg noodles in a rich curried broth are paired with straw mushrooms instead of the usual chicken drumstick, but there’s no substitute for classic toppings like crispy fried noodles, sliced red onion, lime and pickled cabbage. While Chef Anchalee Luadkham makes her signature twists, this dish keeps true to its northern roots and is a delight to dig into.

Wine companion: Coconut-based spicy Thai curries, such as khao soi, can be enjoyed with fruity styles or blends with grapes such as Sauvignon Blanc, Chenin and Colombard. I have ordered the Marlborough classic Sauvignon Blanc, Cloudy Bay from New Zealand. Fresh and vibrant on the nose with aromatic hints of citrus and kaffir lime.

For more: fourseasons.com/chiangmai/