Plant Colony

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.  

ANANTARA SATHORN BANGKOK

Inspired by the bounty from his favourite local farms, Chef Gibb’s Plant Colony is a gourmet harvest basket featuring more than 30 different plant-based foods. Truffles, olives, figs, seaweed, nuts, pickled pumpkin and edible flowers are just a start to what’s offered on this beautiful plate. Served with a dressing of citrus, truffle oil, hummus and rhubarb gel, and colourfully presented as delicate bites, this dish lets the ingredients be the stars of the show. This certainly is not your average salad and your taste buds are sure to be wowed by the creative pairings and unusual combinations that redefine vegetarian fare.

Wine companion: There are so many different items on this plate: cheeses, truffles, veggies, fruits and nuts...it’s difficult to confine oneself to just one wine. That’s why I am going by-the-glass with a possible trilogy of Monsoon Valley Thai wines. Start with the Colombard white, move onto the Shiraz for the cheese and finish with rosé.

For more: anantara.com/en/sathorn-bangkok