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Vegan Northern Thai Dinner

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Head to kippysnacks.co.uk

All information about supper clubs has moved to kippysnacks.co.uk, so head over there for all the details about vegan Thai supper clubs in London.

Lanna Cuisine

Lanna, or Northern, food culture in Thailand exists as a result of the blending of different eras and local ethnics groups, including migrants from China, Laos, and Myanmar. This cultural commingling resulted in what we classify today as Northern Thai cuisine.

Notable features of Lanna cuisine include a tendency toward tamarind over lime for tartness, little use of coconut milk, a penchant for bold spices and herbs, and the use of fermented soy beans.

The Supper Club

Inspired by my travels in the region and the time graciously imparted by locals to teach me local dishes, this wholly vegan supper club is designed to showcase some of my favourite Northern Thai foods.

This supper club runs in Beckton, East London, in my home. Come along with a bottle of wine or two and try some vegan Lanna foods.

Map of Northern Thailand

The Menu

KHAO LAEM FEUN TOD

Rice tofu, fried and served with a tamarind peanut dipping sauce

SAI UA + FAUX PORK RINDS + NAM PRIK ONG

Arguably the most flavoursome sausage in the world, sai ua is packed with herbs and aromatics like lemongrass, dried chilli, kaffir lime leaf, galangal, and turmeric (plus more). This herbal stuffed and grilled vegan sausage is served with vegan pork rinds and rich tomato relish made with fermented soybean discs

GAENG HUNG LAY

Complex, slow cooked, iconic Northern Thai curry of Indian (via culinary pathway of Burmese food) influence with sour notes from tamarind and sweetness from caramel-y palm sugar. Made with potato, tofu, pineapple, and meaty mushroom stems. Hung lay is unlike any other Thai curry.

LAAP KUA

Pungent, spicy, earthy minced seitan "salad" intensely animated by fresh herbs and fragrant and ground spices like makhwaen (citrusy and woody numbing pepper related to Sichuan peppercorns) and Javanese long pepper (potent pepper with eucalyptus notes).

KHAO MUN KUAY

Sticky rice doughnuts in dark cane sugar syrup, a speciality of Mae Hong Son in the hills by the Burmese border

Some of the dishes

  • Gaeng Hang Lay
  • Northern Thai Supper Club
  • Lap kua
  • vegan sai ua
  • Khao Mun Kuai
  • Khao Mun Kuai
  • sai ua and nam prik on

More London Vegan Supper Clubs

Reader Interactions

I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

Comments

  1. Nancy Perine

    Gosh, I enjoyed cruising around your website. Saw some very yummy looking goodies, but where are the recipes? I was wanting to make what looked like donuts. Am I missing something? We're blessed here in Hawaii to have fresh fruit and veggies year around, Plus a Farmers' Market just down the street and we have an herb garden downstairs behind the condo. Ahhhh, what could be nicer than that.

    • Kip

      This post is for an event, not a recipe. The recipes can be found under "recipes" on the menu. Very jealous of the fresh produce in Hawaii – it truly is paradise there!

  2. Evans

    Your recipes look so yummy. I'll explore more and try them out.

    3. I reserve the right to improve malicious and trollish comments.