A meatless week

The Vegetarian Festival in Thailand is an annual 10-day celebration that occurs nationwide during the ninth lunar month of the Chinese calendar. In celebration of the ongoing Vegetarian Festival (Kin Je or Je Festival) from Oct 2-11, Guru By Bangkok Post has made a short list of vegetarian feasts around Bangkok. Check them out!
Ginger / Oct 2-11 
A variety of delectable Thai favourites without meat are being put front and centre as Ginger at the Holiday Inn Bangkok marks the Vegetarian Festival with sensational spreads. From Oct 2-11, the all-day dining venue will offer vegetarian takes on Thai classics like the green curry with bean curd. Matching the exciting firecrackers central to the festivities will be the chilli paste stir-fry using mock protein. Tempting vegan staples are also sure to make an appearance, including Thai corn cake with red chilli curry paste and a spicy glass noodle salad. There will be a lunch and dinner buffet. Visit the hotel’s website.
Four Points by Sheraton Phuket Patong Beach Resort / Oct 3-11
Sears & Co. Bar and Grill presents a delectable selection of 14 vegetarian dishes from Oct 3-11  to highlight the cultural and culinary significance of this annual festival. At the sea-facing restaurant, Thai delights include Kiean thod Phuket (mixed vegetables wrapped in tofu skin with sweet chili sauce) and Thod mun khao phod (spicy deep-fried corn cakes with sweet palm sauce), to spicy salads such as Yum buk (Thai-style salad with mixed mushrooms and konjac jelly) and Tom yum hed (spicy and sour soup with mixed mushrooms). There will be 14 special vegetarian dishes alongside Sears & Co. Bar and Grill’s regular à la carte menu. Visit the hotel’s website.
Summer Palace / Oct 2-11
Indulge in a dining experience that is good for the body, mind and spirit as modern Cantonese restaurant Summer Palace at the InterContinental Bangkok, unveils its Vegetarian Festival Menu to celebrate this annual occasion. Under executive Chinese chef Shui Wing Yau, Summer Palace is featuring a selection of seven vegetarian festival dishes. Offering a hearty start is the Double-boiled ginseng, bamboo pith and Morel mushroom soup. Chinese yam and fresh lily bulb with Osmanthus honey sauce adds an enchanting fragrance to each meal. Bringing provocative twists are the Spicy king oyster mushroom and premium tribute dehydrated vegetables, and Crispy stuffed lotus roots with omni meat. Putting a novel take on a classic is the Stir-fried chickpeas and cauliflower with kung pao sauce. Rounding out the menu are Buddha’s delight or Lo Hon Jai and Zha Jiang soba noodles with fresh mushrooms. Visit the hotel’s website.
Front Room / Oct 3-11
Front Room at the Waldorf Astoria Bangkok will offer a vegetarian menu for the nine-day Vegetarian Festival with a special à la carte menu inspired by the restaurant’s signature dishes.  The special à la carte menu reimagines signature dishes like Yum lai bua pheuak thod or lotus stem, cherry tomato, fried taro; Tao hu thod sauce ma-kham or crispy tofu, tamarind glaze, roasted peanut; Gaeng phed ped yang or plant-based roasted duck, red curry, pickled grape;  Plant-based meat tom kati; Moo sam shan pad sa-tor or plant-based pork belly, bitter bean, shitake mushroom; and Tao hu nueng phrik larb kua or steamed tofu, bok choy, chilli oil. Available for lunch and dinner from Oct 3-11. Visit the hotel’s website.
Sheraton Grande Sukhumvit / Oct 2-11
Sheraton Grande Sukhumvit will celebrate Thailand’s Vegetarian Festival from Oct 2-11 with special menus at Orchid Café, Rossini’s and basil. Orchid Café will showcase a special Vegetarian Day selection as part of its International Lunch Buffets and International Dinner Buffets, including the Grande Seafood Weekend Dinner Buffets. These vegan and vegetarian delights will cover every aspect of the culinary journey, with soups like Choo chee tao hu oon or soft bean curd in thick red curry and Pae kuay phad pak ruam or stir-fried vegetables with ginkgo nut. Two menus will be served on rotation throughout the 10-day festival. At Rossini’s, chef Giacomo Vinci has crafted eight vegetarian dishes including Cardoncelli grigliati or grilled king oyster mushroom on grilled artichokes with mint-mustard sauce; a signature pasta dish of Cannelloni di zucca or butternut squash cannelloni with porcini mushrooms, hazelnuts and fresh rosemary; a main course of Variazione di carota or braised carrots on carrot juice reduction with Pommery mustard;and desserts including Mela candita or apple tarte tatin with Fuji apple cake and lemon sherbet. At basil, Thai delights such as Tom yum hed bai makham or spicy mushroom soup with tamarind leaves and Gaeng kua bai chapoo ped or red curry with mock duck, wok-fried favourites such as Phad priew waan tofu or stir-fried bean curd and Phad kaprao will be served. Visit the hotel’s website. 
Courtyard by Marriott Phuket Town / Oct 3-10
The Vegetarian Festival is staged annually in Phuket Town, as the heritage-rich streets and temples burst into life every October with 10 days of rituals and parades. Courtyard by Marriott Phuket Town will give guests a front row seat to these spectacular celebrations. Every morning from Oct 3-10, guests can take their place at a Vegetarian Worship Table, overlooking the colourful parades at the Surin Circle Clock Tower. Guests will also be treated to fresh fruits, mixed candies, peanut bars and steamed rice cakes, plus candles, incense and flowers for spiritual rituals and firecrackers. The Vegetarian Worship Table can also be booked on the final evening of Oct 11 to mark the climactic Farewell Ritual. Yue Restaurant & Bar will serve a special à la carte menu with more than 20 vegan dishes, including Gingko with black and white fungus salad, Yue’s signature Stir-fried tofu with Chinese chilli paste, Wok-tossed jute leaves with shimeji mushroom and capsicum, and Lily bulbs with fresh milk. A choice of three Chinese set menus are also available, featuring original vegetarian dishes accompanied by jasmine rice. During the Farewell Ritual, guests can savour three Thai-style vegetarian snacks. Visit the hotel’s website. 
Ventisi Restaurant / Oct 3-11
Ventisi Restaurant at Centara Grand at CentralWorld joins the celebrations for the annual Vegetarian Festival. From Oct 3-11, enjoy a menu showcasing the best of seasonal produce, blending traditional Asian culinary techniques with creative vegetarian offerings. Highlights include Deep-fried taro spring rolls, Spicy mixed mushroom salad, Coconut milk and galangal soup with vegetables, Fried tofu in mixed vegetables gravy and Fried noodles with vegetables in a rich brown sauce. The vegetarian specialities will be available alongside Ventisi’s regular Italian and Thai live cooking stations, as well as its international selections, ranging from appetisers, salads, and soups to a tempting array of desserts. Visit the hotel’s website.
Mott 32 Bangkok / Oct 3-11
From Oct 3-11, Mott 32 Bangkok at The Standard Bangkok unveils a plant-based menu for lunch and dinner.  A delectable dim sum selection (offered at lunchtime) opens with delicate Morel siu mai dumplings with water chestnut and assorted mushrooms; Four Seasons dumplings seasoned to perfection; and crispy Cheung fun with mushrooms and carrot. Savour the earthy flavours of Wild mushroom spring rolls and Pan-fried wild mushrooms with black truffle and tofu skin rolls as part of the feast. Vegetarian starters boast an equally enticing array of options, from the textural play of Crispy sweet and sour lotus root to the rich depth of signature Smoked mushrooms. Fried Ginkgo Nuts sprinkled with sea salt and chilli add a touch of piquancy; Marinated wood ear fungus with aged balsamic vinegar offers a sophisticated twist; and protein-rich Bird’s nest soup with black truffle and wild mushrooms promises a sumptuous indulgence. For the main course, guests can choose between the fiery Five nuts stir-fry; wild mushrooms tossed with noodles; and comforting Black truffle fried rice; while sweetened taro soup with sago and ginkgo brings a light and refreshing end. Visit the hotel’s website.