Foodie Travel: The Sarojin introduces new plant-based menu in response to growing demand

Luxurious boutique residence, 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. Supporting local farmers, food artisans and producers has always been an important aspect of the residence’s dining offer and the introduction of a dedicated plant-based menu for the first time cements its commitment to green initiatives and the local community even further.

Commenting on 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!”.

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.

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.