{"id":258239,"date":"2025-10-27T06:15:00","date_gmt":"2025-10-26T23:15:00","guid":{"rendered":"https:\/\/www.ttrweekly.com\/site\/?p=258239"},"modified":"2025-10-26T23:44:56","modified_gmt":"2025-10-26T16:44:56","slug":"centara-elevates-vegetarian-festival-experience","status":"publish","type":"post","link":"https:\/\/www.ttrweekly.com\/site\/2025\/10\/centara-elevates-vegetarian-festival-experience\/","title":{"rendered":"Centara elevates Vegetarian Festival experience"},"content":{"rendered":"\n<p>BANGKOK 27 October 2025: With just two days left of the annual vegetarian festival that ends on 29 October 2025, Centara Hotels &amp; Resorts is celebrating at the Suan Bua at Centara Grand at Central Plaza Ladprao Bangkok \u2013 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.<\/p>\n\n\n\n<p><strong>Suan Bua: Where Thai Heritage Meets Healing<\/strong><\/p>\n\n\n\n<p>For over four decades, Suan Bua has been a culinary landmark for genuine Thai flavours. Today, under the vision of Chef Pairin \u201cNim\u201d Hahingsa, the restaurant continues its evolution by blending heritage recipes with modern nutritional insight. Guided by the principle of \u201cFood as Medicine\u201d, 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.<\/p>\n\n\n\n<p>\u201cThai cuisine is more than nourishment\u2014it\u2019s heritage and healing,\u201d says Chef Nim. \u201cEach 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.\u201d<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide size-large\"><img decoding=\"async\" width=\"600\" height=\"473\" data-src=\"https:\/\/www.ttrweekly.com\/site\/wp-content\/uploads\/2025\/10\/0b286722-dd76-3151-c47b-b10c8253d936-600x473.png\" alt=\"\" class=\"wp-image-258279 lazyload\" data-srcset=\"https:\/\/www.ttrweekly.com\/site\/wp-content\/uploads\/2025\/10\/0b286722-dd76-3151-c47b-b10c8253d936-600x473.png 600w, https:\/\/www.ttrweekly.com\/site\/wp-content\/uploads\/2025\/10\/0b286722-dd76-3151-c47b-b10c8253d936-300x237.png 300w, https:\/\/www.ttrweekly.com\/site\/wp-content\/uploads\/2025\/10\/0b286722-dd76-3151-c47b-b10c8253d936-768x606.png 768w, https:\/\/www.ttrweekly.com\/site\/wp-content\/uploads\/2025\/10\/0b286722-dd76-3151-c47b-b10c8253d936-696x549.png 696w, https:\/\/www.ttrweekly.com\/site\/wp-content\/uploads\/2025\/10\/0b286722-dd76-3151-c47b-b10c8253d936-1068x843.png 1068w, https:\/\/www.ttrweekly.com\/site\/wp-content\/uploads\/2025\/10\/0b286722-dd76-3151-c47b-b10c8253d936-532x420.png 532w, https:\/\/www.ttrweekly.com\/site\/wp-content\/uploads\/2025\/10\/0b286722-dd76-3151-c47b-b10c8253d936.png 1356w\" data-sizes=\"(max-width: 600px) 100vw, 600px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 600px; --smush-placeholder-aspect-ratio: 600\/473;\" \/><figcaption class=\"wp-element-caption\"><em>Chef Nim, the visionary behind the culinary innovations of Suna Bua<\/em><\/figcaption><\/figure>\n\n\n\n<p><strong>A Pioneering Collaboration with Mahidol University<\/strong><\/p>\n\n\n\n<p>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\u2019s seasonal vegan menu to naturally enhance wellness. All dishes are prepared \u00e0 la minute, using no MSG or refined sugar, and sweetened with natural stevia to maintain purity and balance.<\/p>\n\n\n\n<p><strong>Vegan Creations Inspired by Royal Thai Wisdom<\/strong><\/p>\n\n\n\n<p>This year\u2019s Vegetarian Festival menu reflects the perfect harmony of tradition, taste, and therapeutic value, showcasing vibrant plant-based creations designed to nourish body and soul.<\/p>\n\n\n\n<p><strong>Signature dishes include:<\/strong><\/p>\n\n\n\n<p>Tofu Herbal Spring Rolls \u2013 Freshly wrapped with Japanese mint, holy basil, and Pak Plaw, each herb chosen for its healing qualities.<\/p>\n\n\n\n<p>Kaeng Liang Nop Gao \u2013 A royal-inspired vegetable soup with nine seasonal vegetables, symbolising balance and vitality.<\/p>\n\n\n\n<p>Thai Green Curry with Organic Vegetables \u2013 A delicate reinterpretation of the Thai classic, made with organic produce and GI-certified rice varieties.<\/p>\n\n\n\n<p>Stevia Pandan Pearls in Ratchaburi Coconut Milk \u2013 A fragrant dessert that replaces refined sugar with stevia for a naturally sweet finish.<\/p>\n\n\n\n<p><strong>Championing GI-Certified Thai Produce<\/strong><\/p>\n\n\n\n<p>Suan Bua\u2019s dishes also celebrate the richness of Thailand\u2019s 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.<\/p>\n\n\n\n<p><strong>A Legacy of Wellness and Sustainability<\/strong><\/p>\n\n\n\n<p>The relaunch of Suan Bua marks a milestone in Centara\u2019s journey toward conscious gastronomy\u2014one that values health, heritage, and harmony with nature, through careful ingredient selection, responsible sourcing, and collaboration with Thailand\u2019s leading academic institutions.<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide size-large\"><img decoding=\"async\" width=\"600\" height=\"400\" data-src=\"https:\/\/www.ttrweekly.com\/site\/wp-content\/uploads\/2025\/10\/47beb343-43de-ad32-591d-f3a31ea8d855-600x400.jpg\" alt=\"\" class=\"wp-image-258278 lazyload\" data-srcset=\"https:\/\/www.ttrweekly.com\/site\/wp-content\/uploads\/2025\/10\/47beb343-43de-ad32-591d-f3a31ea8d855-600x400.jpg 600w, https:\/\/www.ttrweekly.com\/site\/wp-content\/uploads\/2025\/10\/47beb343-43de-ad32-591d-f3a31ea8d855-300x200.jpg 300w, https:\/\/www.ttrweekly.com\/site\/wp-content\/uploads\/2025\/10\/47beb343-43de-ad32-591d-f3a31ea8d855-768x512.jpg 768w, https:\/\/www.ttrweekly.com\/site\/wp-content\/uploads\/2025\/10\/47beb343-43de-ad32-591d-f3a31ea8d855-1536x1024.jpg 1536w, https:\/\/www.ttrweekly.com\/site\/wp-content\/uploads\/2025\/10\/47beb343-43de-ad32-591d-f3a31ea8d855-2048x1366.jpg 2048w, https:\/\/www.ttrweekly.com\/site\/wp-content\/uploads\/2025\/10\/47beb343-43de-ad32-591d-f3a31ea8d855-696x464.jpg 696w, https:\/\/www.ttrweekly.com\/site\/wp-content\/uploads\/2025\/10\/47beb343-43de-ad32-591d-f3a31ea8d855-1068x712.jpg 1068w, https:\/\/www.ttrweekly.com\/site\/wp-content\/uploads\/2025\/10\/47beb343-43de-ad32-591d-f3a31ea8d855-1920x1281.jpg 1920w, https:\/\/www.ttrweekly.com\/site\/wp-content\/uploads\/2025\/10\/47beb343-43de-ad32-591d-f3a31ea8d855-630x420.jpg 630w\" data-sizes=\"(max-width: 600px) 100vw, 600px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 600px; --smush-placeholder-aspect-ratio: 600\/400;\" \/><figcaption class=\"wp-element-caption\"><em>Matsutake Dashi Risotto, a refined East-meets-West dish from Kunsei Restaurant at Centara Grand Hotel Osaka, Japan.<\/em><\/figcaption><\/figure>\n\n\n\n<p><strong>Leading the way year-round<\/strong><\/p>\n\n\n\n<p>What began as a tribute to Phuket\u2019s Tesagan Gin Je has blossomed into a national Thai food festival, encouraging a culinary movement across Centara Hotels &amp; Resorts.&nbsp;<\/p>\n\n\n\n<p>From Bangkok and Phuket to the Maldives, Osaka, and Dubai, Centara\u2019s chefs reinterpret Thai vegan cuisine for a global audience \u2014 honouring wellness, sustainability, and compassion through flavourful, plant-based dining experiences.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>For more information about Centara, please visit <a href=\"https:\/\/delivering.us18.list-manage.com\/track\/click?u=7ad2df7ee00a1ee95e7cdcccb&amp;id=255bb327dd&amp;e=190371945a\">www.centarahotelsresorts.com<\/a><\/p>\n\n\n\n<p><em>(Source: Your Stories \u2014 Centara).<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>BANGKOK 27 October 2025: With just two days left of the annual vegetarian festival that ends on 29 October 2025, Centara Hotels &amp; Resorts is celebrating at the Suan Bua at Centara Grand at Central Plaza Ladprao Bangkok \u2013 a pioneer in authentic Thai dining that is redefining the boundaries of plant-based cuisine with a [&hellip;]<\/p>\n","protected":false},"author":46,"featured_media":258277,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4278,640,3988],"tags":[],"class_list":{"0":"post-258239","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-centara","8":"category-hotels","9":"category-stories"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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