Marinated Japanese White Radish

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.  

VIE HOTEL BANGKOK, MGALLERY BY SOFITEL

At the elegant La VIE - Creative French Cuisine at VIE Hotel Bangkok, M Gallery by Sofitel, inventive French dishes are expertly prepared with Japanese precision thanks to visiting Michelin-starred chefs throughout the year and the restaurant's talented Executive Sous Chef Yuya Okuda. While dining here, guests can expect upscale service in a stylish atmosphere with the menu to match. The marinated Japanese White Radish paired with fresh Fennel Emincé and Mascarpone Quenelle is an excellent example of how the unique French and Japanese flavours can come together. Splashed with a dressing of extra virgin olive oil, red wine vinegar, shallots, salt and thyme, the vegetarian dish is refreshingly light and bright.

Wine companion: The mascarpone quenelle is my focal point in this dish, and Champagne is a decadent companion for a creamy cheese. The excellent Taittinger Comtes de Champagne Blanc de Blancs 2005 stands out and dances on the palate when paired with this French-Japanese fusion dish.  

For more: viehotelbangkok.com