Vegan Out in Bangkok

If you have a preference for plant-based foods, try these meatless meal spots and you’ll cover most of the city while you’re at it.


Launched in June 2019, this 50-seat, shiny white-tiled plant-based bistro has already gained a loyal local following. The owners hope carnivores and herbivores alike leave feeling satisfied and pleasantly surprised by dishes like the hearty Baja Phish tacos, the signature Vistro dumplings, or the portobello steak on a chunky avocado salsa and rocket salad. You can also sweeten the deal with fruit smoothie bowls and tantalizing desserts like blueberry “cheesecake”. Drop in for Sunday brunch from 9am till 3pm. 46/1 Sukhumvit Soi 24 (BTS Phrom Phong);


Broccoli Revolution

The atmosphere is modern and fun, but the owners are serious about plant-based dining. They have a wildly popular broccoli and quinoa burger on a charcoal bun on the menu, but you’ll also find salads, desserts, smoothie bowls, and even organic wines and beers. 899 Sukhumvit Rd (BTS Thong Lo), Central Embassy Mall, 6F (BTS Ploen Chit), 55/6 Charoen Krung 42/1 Alley (BTS Saphan Taksin);


Man and the Figs Café


The intriguingly named Man and the Figs café just opened its doors a couple of months ago, and although it’s not strictly vegan, it positions itself as a plant-forward eatery. As the name suggests, figs figure prominently, making an appearance in everything from pizza to avocado toast. 144, 31/3 Naradhiwas Rajanagarindra (BTS Chong Nonsi);



Known for harvesting many of his ingredients from his restaurant’s massive backyard vertical garden — located at the end of Sukhhumvit Soi 31 — Indian-born chef Deepanker “DK” Khosla offers diners the choice of a 12-course, plant-based tasting menu of elaborately plated, eye-popping edibles.


Khum Hom

Located in the upscale Mövenpick BDMS Wellness Resort Bangkok, this gorgeously designed lunch and dinner restaurant just opened its doors this January. The man behind its menus is superstar Thai chef Ian Kittichai and his five-course Farmer’s Menu, utilizing locally sourced, organic ingredients, is nothing short of plant-based perfection.



With multiple locations across Bangkok, and more on the way, this mini-chain promotes itself as a 100% vegan, preservative-free spot. “There’s more to being a vegan than just plain vegetables,” say the owners, and their beautifully presented food and bakery items attest to that. Menu options run the gamut from all-day breakfasts of pancakes with fresh berries, to dinners like portobello lasagna, while sweet treats include butterscotch hotcake and drinks like its decadent mint chocolatechip smoothies. 35/2 Soi Methi-nivet, Sukhumvit Soi 24 (BTS Phrom Phong), Mercury Ville, 4F (BTS Chit Lom), Siam Paragon, GF (BTS Siam), Silom Complex, BF (BTS Sala Daeng or Silom MRT station);


Barefood Bangkok

Home-style food with no preservatives, additives or animal products is what you’ll find at this food shop, grab-and-go counter and dine-in deli (a few counter spaces and some outside seating is available). One of the main focuses here is fermented cashew nuts, used in products such as its very popular nut cheeses. Chef Edoardo Bonavolta, from Tuscany, previously worked in many high-end hotels and restaurants in Bangkok before starting up this business in 2016 with his Thai partner. Don’t miss his homemade pasta dishes, refreshing plantbased sandwiches, and sweets made without refined sugars. 26 Sukhumvit Soi 61 (BTS Ekkamai);


May Veggie Home

In operation since 2011, this popular downtown spot serves fresh, mostly Thai-style 100% vegan cuisine, all made with quality ingredients and customizable upon request (including gluten-free options). The menu lists healthy salads, curries, noodle dishes, spicy Thai specialties, and plenty of “meat” dishes, such as the signature beans patty hamburger (red bean, chickpea and green bean), served on a no-wheat flour bun. For dessert, there’s yummy homemade bakery goods and ice cream. 8/3 Ratchadapisek Rd (BTS Asok or Sukhumvit MRT station);


The Allium

Renowned Dutch chef Roxanne Lange specializes in ultra-modern French fare at this recently opened restaurant in the Athenee Hotel, but along with her decadently rich meaty mains, she also offers an intriguing fully plant-based multi-course tasting menu.


Thai Veggie Vanguard: What to Look Out For

  • Thai eggplant: About the size of a golf ball, the Thai eggplant bears very little resemblance to an aubergine, its European cuisine. Colored green and white, this Southeast Asian variety is an essential ingredient in many curry dishes. It’s also eaten raw, dipped in nam phrik, a pungent chili paste.
  • Morning glory: Known in Thailand as rua muong, this leafy green veg is often served fried in oyster sauce, with chilies and minced garlic. An almost identical, tasty leafy green — served the same way — is rua nhut, or water mimosa.
  • Yardlong bean: The asparagus bean is known by many names, including the yardlong bean (although it usually only measures a foot-and-a-half). The crisp, tender pods are eaten raw and served alongside many Thai dishes. In moo pad prik tua fak yao — stir-fried green beans with pork and chili — they’re cut and cooked with crispy pork belly and red curry.
  • Taro: This dense and starchy tuber is used in a variety of ways in Thai cuisine. You can find boiled taro pieces served with iced coconut milk.
  • Melinjo leaves: A tasty Southern Thai specialty is bai liang phad khai, in which melinjo leaves — known in Thai as pak liang — are cooked with eggs in an omelet-style dish.

Written by

Bruce Scott

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