Raan Mangsawirat Sumalee Vegetarian

Stir-fried morning glory with fermented soybean paste, chili, and garlic. Salty and spicy flavor, with a smoky wok aroma. Best served with hot jasmine rice.

Crispy fresh Chinese broccoli stir-fried with vegetarian seasoning sauce. Mildly seasoned, fragrant with garlic. An easy-to-eat vegetable dish.

Stir-fried colorful seasonal vegetables such as carrots, cabbage, and broccoli. Seasoned with mushroom sauce. Naturally sweet from the vegetables.

Popular menu item. Stir-fried holy basil with tofu or textured vegetable protein. Intensely seasoned with chili and holy basil leaves. Spicy and salty flavor, fragrant with herbs.

Golden yellow omelet, crispy on the outside and soft on the inside. Served on hot jasmine rice. Often eaten with chili sauce.

Fried rice with egg and chopped scallions. Mildly seasoned, with a smoky wok aroma. A simple dish suitable for all ages.

Fried rice with egg and small pieces of various vegetables. Sweet and savory flavor, with nutritional value from the vegetables.

Fried rice with chopped preserved olives, offering a salty, creamy taste and a unique aroma. Often served with side dishes like cashews.

Tom Yum soup (clear or creamy) with mushrooms and textured vegetable protein. Sour and spicy hot flavor, fragrant with herbs like galangal, lemongrass, and kaffir lime leaves.

Sour curry with a sweet and sour taste, containing crispy lotus stems. The curry is rich and fragrant with sour curry paste. Pairs well with hot jasmine rice.

Clear soup curry with various vegetables like zucchini, pumpkin, and sweet basil. Spicy flavor from black pepper, fragrant with herbs. Helps relieve gas.

Red curry without coconut milk. Rich and intense flavor, fragrant with Thai spices and herbs like fingerroot and young peppercorns.

Vegetarian Larb using textured vegetable protein instead of duck meat. Mixed with roasted rice powder, chili powder, and lime. Sour and spicy flavor, fragrant with herbs.

Thai-style sukiyaki with glass noodles, morning glory, napa cabbage, and tofu. Served with a delicious sweet, sour, and spicy sukiyaki dipping sauce.

Chewy Mee Sua noodles stir-fried with various vegetables and shiitake mushrooms. Mildly seasoned. A lucky dish often eaten during vegetarian festivals.

Wide rice noodles stir-fried with dark soy sauce and Chinese broccoli. Sweet and salty flavor, with noodles having a smoky wok aroma.

Wide rice noodles topped with a thick gravy sauce, seasoned with fermented soybean paste, and containing Chinese broccoli and textured vegetable protein. Mildly seasoned.

Rolled glass noodles in a fragrant, spiced broth. Contains fried tofu and textured vegetable protein. Salty and sweet flavor.

Hot and savory congee, seasoned mildly with shiitake mushrooms, tofu, and garnished with vegetables. Suitable for breakfast or a light meal.

Khanom jeen noodles served with a vegetarian coconut curry sauce. Contains fingerroot and mushrooms. Rich flavor, fragrant with curry paste. Served with fresh vegetables.

Spicy Thai Som Tum, prepared vegetarian. No fish sauce or dried shrimp used; white soy sauce and salt are used instead. Sour, sweet, and spicy flavor.