Vegan Mahanakhon Weegan Mahanaakhon - Sirirat

Khao tang na tang is a snack mentioned in King Rama VI's royal poem 'Klap He Chom Kreuang Wang' (Ode to Snacks). Traditional khao tang is made from cooked rice stuck to the pot, dried in the sun, cut into thin pieces, then fried until crispy and puffy. Served with a rich topping.

Thong phlu originated during the reign of King Narai the Great of Ayutthaya, created by Thao Thong Kip Ma, adapted from Western baked goods. Thai thong phlu is deep-fried. Nowadays, recipes are adapted to modern tastes.

This dish is a vegan adaptation of the crispy fried catfish floss salad. It is enhanced with a local sour fruit, 'mapiid' or 'som jeed' (kumquat), from orchards in Chanthaburi province, which are GAP certified and organically grown.

Ancient glass noodle salad differs from modern versions. The ancient style is drier. Cooked glass noodles are tossed with shallot oil for fragrance and topped with fried peanuts for crunch. The secret is using thin glass noodles that don't become mushy when left sitting. We choose Tha Ruea glass noodles from Kanchanaburi province to make this dish even more delicious.

A Thai dish popular since our parents' generation. Eggplant is grilled over fire until cooked, then the skin is peeled. A dressing is prepared with vegan minced pork made from tofu, poured over the grilled eggplant. Cashew nuts add a crunchy texture. Topped with shallots and celery for added aroma.

Betel leaves are a local Thai herb, high in fiber, believed to stimulate digestion. They can be eaten with chili paste or miang kham. We have transformed this valuable local herb, betel leaves, into a crispy betel leaf salad vegan dish. Served with a vegan dressing made creamy with fresh coconut milk, enhanced with minced tofu for texture, and topped with shallots for extra aroma.

Sesbania grandiflora flowers are a local Thai plant that blooms year-round and can be used in various dishes. They have a slight bitterness but are full of benefits. This is another dish packed with intense flavor in every bite.

Long beans are similar to yardlong beans but shorter. They are crispier and sweeter than yardlong beans. When stir-fried with dried chilies, they release a fragrant aroma and have a texture that is both crispy and tender.