Vegetarians can dine well in any Thai restaurant, as vegetable dishes abound. But chefs at the rigorously vegan Chu Chai also prepare meatless versions of such classics as duck salad with pepper and mint leaves, fish with three hot sauces, and beef with yellow curry and coconut milk, substituting soy and seitan (a firm, chewy meat substitute made from wheat gluten) for the real thing.
Reviewed by aromes from Los Angeles on 9/7/09
Chuchai is all about exquisite vegetarian food. When substitute flavours of meats beat the real ones, it's quite an experience: I recommend, if you go there for the 1st time, to try the duck-substituted dish -> it's pure amazement for the palate (unrivaled savourish taste)! Kudos for the creativity and this unique type of ambitious cuisine (it wont be a michelin star restaurant anytime soon..lol..and might even become borying in the long run if you go there too oftently...but it will seduce the curiosity of your palates not with new type of avant-garde cuisine..far from that...but with it's own unique ability of susbstituting your usual meats by vegeterian "alter egos" that are as good as their originals).
Interesting and refreshing food experience!
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