As Thailand is currently celebrating the annual Tesagan Gin Je, or Vegetarian Festival which began yesterday 21st October, and will run till Wednesday, 29th October, Centara Hotels & Resorts embraces the spirit of purity, mindfulness, and compassion through food.
At the heart of this celebration stands Suan Bua at Centara Grand at Central Plaza Ladprao Bangkok, a pioneer in authentic Thai dining that is redefining the boundaries of plant-based cuisine with a message deeply rooted in Thai wisdom: every food is medicine.
For over four decades, Suan Bua has been a culinary landmark for genuine Thai flavours.
Today, under the vision of chef Pairin “Nim” Hahingsa, the restaurant continues its evolution by blending heritage recipes with modern nutritional insight.
Guided by the principle of “Food as Medicine”, Suan Bua reinterprets traditional dishes using rare Thai herbs, GI-certified ingredients, and chemical-free produce, proving that food can be both wholesome and indulgent.
According to Chef Nim: “Thai cuisine is more than nourishment: it’s heritage and healing. Each ingredient carries a purpose. We carefully select herbs and regional produce not only for taste but for their natural therapeutic benefits. At Suan Bua, good food truly is the best medicine.”
An uplifting collaboration
In a groundbreaking partnership with the Sireeruckhachati Nature Learning Park under the Faculty of Pharmacy, Mahidol University, Suan Bua gains access to rare medicinal herbs and indigenous plants.
These botanicals, such as Kotchula, Kra Chai Dum, and Wankaew, are meticulously integrated into the restaurant’s seasonal vegan menu to enhance wellness naturally.
All dishes are prepared à la minute, using no MSG or refined sugar, and sweetened with natural stevia to maintain purity and balance.
As a result, this year’s Vegetarian Festival menu reflects the perfect harmony of tradition, taste, and therapeutic value, showcasing vibrant plant-based creations designed to nourish body and soul.
Signature dishes include:
- Tofu Herbal Spring Rolls – Freshly wrapped with Japanese mint, holy basil, and Pak Plaw, each herb chosen for its healing qualities.
- Kaeng Liang Nop Gao – A royal-inspired vegetable soup with nine seasonal vegetables, symbolising balance and vitality.
- Thai Green Curry with Organic Vegetables – A delicate reinterpretation of the Thai classic, made with organic produce and GI-certified rice varieties.
- Stevia Pandan Pearls in Ratchaburi Coconut Milk – A fragrant dessert that replaces refined sugar with stevia for a naturally sweet finish.
Celebrating the treasure that is geographical indication-certified produce
Suan Bua’s dishes also celebrate the richness of Thailand’s Geographical Indication (GI)-certified produce, supporting local farmers and sustainable agriculture.
Ingredients such as Volcanic Jasmine Rice from Buriram and Single Clove Garlic from Sisaket are thoughtfully featured, connecting diners to the land and its unique terroir.
That said, the relaunch of Suan Bua marks a milestone in Centara’s journey toward conscious gastronomy: one that values health, heritage, and harmony with nature.
Through the careful selection of ingredients, responsible sourcing, and collaboration with Thailand’s leading academic institutions, Centara continues to champion the belief that mindful eating leads to mindful living.
Taking the lead
What began as a tribute to Phuket’s Tesagan Gin Je has blossomed into a culinary movement across Centara Hotels & Resorts. From Bangkok and Phuket to the Maldives, Osaka, and Dubai,
Centara’s chefs reinterpret Thai vegan cuisine for a global audience, honouring wellness, sustainability, and compassion through flavourful, plant-based dining experiences.
By focusing on seasonal produce, local sourcing, and plant-based proteins, Centara chefs are lowering environmental impact while keeping flavours rich and authentic.
But the journey is far from over: as demand for plant-based dining grows, Centara’s menus continue to evolve in order to ensure that Thai culinary traditions are not only preserved but also carried forward in new and exciting ways.
