As the annual Jay vegan festival begins this Sunday, October 15, Capella Bangkok’s premier Thai restaurant, Phra Nakhon, wants to let festival revellers know what they’re cooking up for the occasion. Green-thumbed Thai chef Kannika Jitsangworn has created a plant-based menu highlighting local herbs and vegetables sourced from sustainable producers, as well as the urban resort’s own greenhouse, that is sure to bring something special to the table.
Adhering to the restrictions of the Jay diet while also presenting memorable, bold flavours, some of Chef Kannika’s plant-based creations this season include the Fermented Mushroom Salad with crispy curried Rice, ginger, chilli, and peanuts and Tao Hoo Song Kreung, which combines house-made silken tofu with local greens and mushroom sauce. For curry lovers, the plant-based version of Gaeng Tepo is prepared with homemade red curry paste, morning glory, soy protein, coconut milk, and kaffir lime.
Beyond Phra Nakhon, Capella Bangkok is also catering to plant-based diners at its other dining outlets. Executive chef Antony Scholtmeyer has prepared meat-free international options, including a highly flavourful, slow-cooked Roasted Carrot dish that served with chickpeas, crispy beancurd, basil, and rocket, as well as a vegan Hot Pot highlighting seasonal vegetables from the hotel’s greenhouse once again.
The exclusive plant-based offerings are available to order for lunch and dinner from October 15 to 23.
For reservations, contact phranakhon.bangkok@capellahotels.com or call +662-098-3817.
For more information, visit capellahotels.com/en/capella-bangkok.
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