BANGKOK 27 October 2025: With just two days left of the annual vegetarian festival that ends on 29 October 2025, Centara Hotels & Resorts is celebrating at the 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.
Suan Bua: Where Thai Heritage Meets Healing
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.
“Thai cuisine is more than nourishment—it’s heritage and healing,” says Chef Nim. “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.”
A Pioneering Collaboration with Mahidol University
In a groundbreaking partnership with the Sireeruckhachati Nature Learning Park, under the Faculty of Pharmacy at 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 naturally enhance wellness. All dishes are prepared à la minute, using no MSG or refined sugar, and sweetened with natural stevia to maintain purity and balance.
Vegan Creations Inspired by Royal Thai Wisdom
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.
Championing GI-Certified Thai 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.
A Legacy of Wellness and Sustainability
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 careful ingredient selection, responsible sourcing, and collaboration with Thailand’s leading academic institutions.
Leading the way year-round
What began as a tribute to Phuket’s Tesagan Gin Je has blossomed into a national Thai food festival, encouraging 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 reducing environmental impact while maintaining rich, authentic flavours. And the journey is far from over. As demand for plant-based dining grows, Centara continues to evolve its menus, ensuring Thai culinary traditions are not only preserved but also carried forward in new and exciting ways.
For more information about Centara, please visit www.centarahotelsresorts.com
(Source: Your Stories — Centara).
What a wonderfully inspiring article! I loved how Centara and their restaurant Suan Bua in Bangkok are bringing together Thai culinary heritage and modern wellness through plant-based cuisine. The idea of “food as medicine,” combined with GI-certified ingredients and rare Thai herbs, really stood out to me.
As someone who has shifted into more meat-and-eggs eating but always appreciates a strong vegetarian option, I find this approach both refreshing and respectful of tradition. I especially liked the way the article highlighted dishes like the tofu herbal spring rolls and the vegetable soup with nine seasonal vegetables—so symbolic and thoughtful.
Overall, this piece makes me want to visit Suan Bua and try the new festival menu myself — it’s great to see vegetarian dining elevated in such a creative, meaningful way. Thank you for sharing this!