Pavilion restaurant at Dusit Thani Bangkok joins the celebration of the 2025 Vegetarian Festival with a specially curated selection of vegetarian dishes that blend Thai authenticity with refined culinary craftsmanship.
Chef de cuisine Rosarin Sriprathum has reinterpreted some of Thailand’s most beloved classics, thoughtfully reimagined to meet the strict standards of the festival’s vegetarian practice. Among the highlights is pomelo salad, one of Pavilion’s signature dishes, prepared with ruby Siam pomelo from southern Thailand. The addition of crispy fried taro and pickled chestnuts creates a contrast in texture.
For those who prefer comforting curries, chef Rosarin’s green curry with mixed vegetables is a wholesome choice. Each serving features freshly-made curry paste, slow-simmered to bring out delicate layers of spice and aroma and accompanied by fragrant steamed jasmine rice.
Another dish that celebrates the art of slow dining is the crispy rice salad (yum khao tod). Organic jasmine rice from the Thung Kula Ronghai region is crafted into deep-fried rice balls and mixed with shredded coconut and red curry paste. Guests are invited to wrap the crispy rice mixture in betel leaves, the traditional Thai way, allowing the flavours and textures to unfold gradually.