Twelve vegetarian dishes pair contemporary Cantonese technique with local Thai ingredients, October 9–18, 2026
Xian Yuan, the contemporary Cantonese restaurant operated by IMPACT Exhibition Management Co., Ltd, will present “BOTANICAL HARVEST: From Thai Roots to the Heavenly Garden of Cantonese Cuisine,” a 12-dish vegetarian menu created by Chef Jao (Pakapat Sakyaso) with guest Chef Bo (Duangporn Songvisava) of Bo.lan. The limited-time collaboration runs October 9–18, 2026
Chef Jao leads the contemporary Cantonese cooking at Xian Yuan. Chef Bo is known for her work with Thai heritage ingredients and sustainable dining. Together they aim to make vegetarian food fun, accessible and part of modern everyday life, not only a festival-season choice.
The menu reinterprets familiar Thai flavors, including Golden Pumpkin Gaeng Om Soup (herbal Thai curry), red curry, green curry, coconut cream and sweet-and-sour, using banana blossom, pumpkin, eggplant, young jackfruit, wild yam, lotus root, tamarind and young coconut. It also features Khao Ram Fuen, a Northern Thai dish with Shan and Yunnan roots. These ingredients are woven into Cantonese formats, from small dim sum plates to main courses and dessert, so guests can taste vegetarian, Thai and Chinese traditions in one meal.
The five vegetarian dim sum dishes (from THB 198) include “Golden Pumpkin Gaeng Om Soup featuring ingot-shaped dim sum made from soft, sweet pumpkin dough, infused with the aromatic Thai herbal flavors of Gaeng Om. Rice Noodle Rolls with Tender Banana Blossom & Smoked
Coconut Cream offers silky rice noodle rolls with banana blossom, served alongside candle-smoked coconut cream. Crispy Taro with Red Curry Filling (crispy taro nests filled with red curry–spiced sweet coconut filling) pairs traditional Cantonese crispness with rich, flavorful red curry paste.”
The six vegetarian main courses (from THB 288) include; Betong Noodles with Peanut and Toasted Sesame, Lotus Leaf Wrapped Rice; Sweet and Sour Eggplant with Fruits and Shan Rice; Green Curry with Steamed Tofu Pudding; and, Three Treasures “Hakka Style” a vegetarian take on Hakka braised pork belly made with lotus root and grains, served with house-made mantou. A Bo.lan Spice Cauliflower Steak with Yamabushitake cauliflower and lion’s mane mushroom steak is finished with a spice blend developed by Bo.lan. For dessert, guests can order Cantaloupe Sago with Young Coconut Ice Cream. The full list of 12 dishes is below.
Guests can try “BOTANICAL HARVEST” at Xian Yuan, fifth floor, Central Park Shopping Center, from October 9 to 18, 2026. The restaurant is open daily, 10 a.m.–10 p.m. Reservations: 084-237-1636 | LINE Official: @xianyuanbkk Website: www.xianyuanbangkok.com | Instagram: @xianyuanbangkok | Facebook: Xian Yuan Bangkok