Bai Plu House

Spicy, sour, and sweet salad with vegan fried eggs made from tofu or plant protein, served with fresh vegetables and herbs.

Morning glory coated in batter and fried until golden crisp, served separately with a spicy salad dressing containing chopped vegan protein and chili.

Soft wrappers filled with vegan duck (made from plant protein), cucumber, and spring onion, topped with a sweet and savory Beijing duck-style sauce.

Soft tortilla wraps filled with crisp fresh salad greens and fragrant grilled Orangi mushrooms, drizzled with a mellow salad dressing.

Crispy fried roti filled with fragrant stir-fried vegan chicken with spices, served with cucumber ajat.

Dip made from roasted eggplant. Mellow flavor, served with blanched vegetables and grilled mushrooms for health.

Crispy fried dough filled with Orangi mushrooms instead of oysters, providing a chewy texture, served with chili sauce and stir-fried bean sprouts.

Spicy Yum Naem salad made from vegan Naem (fermented mushrooms or tofu). Sour and spicy flavor, fragrant with herbs, shredded ginger, and peanuts.

Traditional Thai dip made from coconut milk and soybean paste, with vegan salted fish. Sweet, creamy, and salty flavor, served with fresh vegetables.

Tofu stir-fried with holy basil, chili, and garlic. Spicy flavor with a fragrant holy basil aroma.

Soft tofu in a rich gravy sauce, topped with vegan minced pork and various vegetables. Mellow flavor.

Chewy shiitake mushroom stems stir-fried with herbs, young peppercorns, and krachai. Spicy flavor.

Vegan chicken stir-fried with fried cashew nuts, dried chilies, and a mellow sweet and savory sauce.

Chewy vermicelli noodles baked in a clay pot with tofu, seasoned with sauce and herbs, fragrant with ginger and pepper.

Crispy fried vegan fish topped with a savory and sweet sauce with the aroma of vegan fish sauce, served with mango salad.

Vegan fish (made from soy or plant protein) steamed in a fresh lime and chili soup. Intensely sour and spicy flavor.

Western-style breakfast set including vegan fried eggs, vegan sausage, and freshly baked waffles.

Thick Pa-naeng curry. Rich flavor, fragrant with coconut milk and curry paste, with shiitake mushroom stems providing a meat-like texture.

Mild red curry with roasted vegan duck and fruits like pineapple and tomatoes, offering a sweet and sour flavor to balance richness.

Rich and spicy Tom Yum soup with coconut milk and chili paste, with vegan shrimp made from konjac or plant protein.

Sour, salty, and creamy coconut soup with galangal and lemongrass aroma, with mushrooms and tofu.

Southern-style vegan Tai Pla curry. Rich, spicy flavor, fragrant with curry paste and herbs, with vegan fish.

Clear Tom Yum soup with a sour and spicy flavor, fragrant with fresh herbs, with large pieces of vegan fish.

Southern yellow curry (Gaeng Leung). Intensely sour and spicy flavor, with vegan seabass and bamboo shoots or coconut shoots.

Herbal rice served with tender vegan boiled chicken, a delicious soybean paste dipping sauce, and soup.

Wide rice noodles stir-fried with a smoky wok aroma, topped with a thick sauce, served with Chinese broccoli and vegan side dishes.

Vietnamese-style seasoned white noodles, served with fresh vegetables and vegan side dishes.

Vegan shrimp wontons in soup. Thin, soft wrappers, mellow broth that is easy to drink.

Fragrant fried rice with crispy fried vegan bacon, a perfectly savory and rich flavor.

Macaroni stir-fried with drunken sauce. Spicy flavor, fragrant with holy basil, young peppercorns, and krachai.

Macaroni in a rich white cream sauce, topped with crispy fried tempeh (fermented soybeans) for added texture.

American-style stir-fried macaroni with tomato sauce, a sweet and sour flavor that children can enjoy.

Rich and fragrant Indian potato curry with spices, served with crispy on the outside and soft on the inside roti.

Thai-style green curry adapted for roti, with the fragrant richness of coconut milk and green curry paste.

Mild and creamy Indian-style white bean curry, pairs well with roti.