The Sarojin Introduces New Plant-based Menu in Response to Growing Demand

The Sarojin Introduces New Plant-based Menu in Response to Growing Demand

The luxurious boutique residence, The Sarojin, has estimated that there has been a 15% increase in the number of guests requesting plant-based dishes during their stay and, as such, has responded to the growing demand by introducing a new plant-based menu.

The Sarojin, in Khao Lak, has introduced a new plant-based menu as a result of growing demand from guests and as part of its ongoing commitment to continuously grow its range of non-meat options and care for the environment with the use of local and seasonal produce.

The support of local farmers, food artisans and producers has always been an important aspect of the residence’s culinary offerings, and the introduction of its first dedicated plant-based menu shows its commitment to green initiatives and the local community even further.

Three of the new plant-based dishesOn the black plate is silken tofu and avocado, roasted black sesame, and truffle oil; top right is plant-based spaghetti Bolognese and fresh thyme; and top left is truffle oil; plant-based crispy “squid” fennel salad, fresh dill & horseradish mustard.  

Regarding the new menu, Khun Kade, Resident Manager – Operations, said, “Since the property reopened for national and international tourism, we have seen quite a significant increase, approx. 15%, in the number of guests following a plant-based diet during their stay. Plant-based is something we have always offered, but this is the first time we have introduced a dedicated menu.

As a result of this demand, we have started to include a vegan section during our special celebrations such as Christmas, New Year and most recently, Chinese New Year. It also means we get to work with even more local farmers and producers, which is truly important to us!”.

Crispy Squid and Phad Thai Tofu

Developed by Executive Chef Gogh, the new menu has been created using fresh, seasonal local produce – including specialities found only in Khao Lak, such as sea grapes, seaweed and varieties of wild mushrooms – and takes inspiration from the very best of Thai cuisine.

The menu is available at the beachfront Edge restaurant with dishes including nutrient-packed pomelo salad made with Thai pomelo, shallot, kaffir lime, coconut crumble and tamarind sauce; traditional soups such as the hot and sour ‘tom yam’ soup made with either vegetables or tofu, lemongrass, lime, galangal, tomato, roasted chilli and coriander; and wok favourites including ‘phad med mamuang’ with tofu, capsicum, spring onion, cashew nut and crispy chilli.

Plant based spaghetti and silken tofu dishes

A new selection of plant-based dishes is also available at the resort’s other restaurant Ficus, which is nestled under the hanging roots and canopy of an ancient Ficus tree and beside a lotus pond and offers contemporary Mediterranean cuisine. New dishes at Ficus include pasta dishes such as zucchini noodles with summer vegetables and tomato sauce and capellini with tomato, chilli and basil sauce.

Alongside the new dishes at Edge and Ficus restaurants, The Sarojin offers a variety of unique private dining locations, from dinner beside a candlelit jungle waterfall, aboard the resort’s Lady Sarojin private yacht, on a secluded white sand beach or shipwrecked on an exclusive private island.

For guests wanting to learn how to recreate the dishes enjoyed during their stay, there is a range of cooking classes with The Sarojin’s chefs available, which includes a trip to the local markets to learn about the ingredients and how to choose alternative ingredients that might not be available back home.

Classes start from THB 4,000 per person (approx. £100). Find out more here.

Read more travel news in our dedicated section here.

The Sarojin Introduces New Plant-based Menu in Response to Growing Demand 2

Editorial Team

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