Vegan Northern Thai Supper Club

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

Notable features of this 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.

Inspired by my travels in the region, this wholly vegan supper club is designed to showcase some favourite Northern Thai foods.

The menu, which will include a welcome snack, glutinous rice, and six mains, is not yet fixed (see FAQs at the end of this page for why), but will include:

• Sai ua (arguably the world’s most flavoursome sausage), which is packed with herbs and aromatics like lemongrass, dried chilli, makrut lime leaf, galangal, and turmeric.
• Northern style laap, a faux meat “salad” with native numbing spices like makwaen and malaep (a spice you can’t find outside of specific areas in Northern Thailand).
• Gaeng khae gai, a fragrant faux chicken curry featuring Thai vegetables such as cha om and cha plu, with a broth infused with aromatic pepper wood.