Which Bangkok restaurants offer a dedicated vegetarian AND vegan tasting menu?
| Restaurant | Plant-based offer | MICHELIN 2026 | Where |
|---|---|---|---|
| Mia | Permanent vegetarian AND vegan menus, every service, through dessert | One Star | Sukhumvit Soi 26 |
| Gaa | Full vegetarian menu; vegan with prior notice | Two Stars | Sukhumvit Soi 53 |
| Haoma | Dedicated vegetarian menu (7 or 10 courses) | One Star | Sukhumvit Soi 31 |
| IGNIV | Vegan and vegetarian with 24h advance notice | One Star | St. Regis, Ratchadamri |
Mia · One MICHELIN Star · Sukhumvit Soi 26
The only starred restaurant in Bangkok running both a permanent vegetarian tasting menu and a permanent vegan tasting menu every service, not on request. Both are listed on miarestaurantbkk.com alongside the standard Taste of Mia, updated seasonally. The vegan menu runs through dessert.
Gaa · Two MICHELIN Stars · Sukhumvit Soi 53
A full vegetarian tasting menu runs as a standing option, confirmed on gaabkk.com: “A vegetarian menu is available.” Vegan can also be accommodated with prior notice, as stated on the same page.
Haoma · One MICHELIN Star · Sukhumvit Soi 31
A dedicated vegetarian tasting menu in 7 or 10 courses runs as a permanent alternative to the meat and seafood menu, confirmed on haoma.dk. The kitchen draws from its own urban aquaponics farm. The MICHELIN Guide singles out the vegetarian menu in its inspector citation.
IGNIV · One MICHELIN Star · St. Regis Bangkok, Ratchadamri
Vegan and vegetarian menus are prepared with 24 hours advance notice, confirmed on ignivbangkok.com: “IGNIV Bangkok accommodates dietary restrictions and allergies with 24 hours advance notice.”
What separates a real plant-based menu from a last-minute adaptation?
Most fine dining kitchens handle plant-based diners by substitution: the standard menu is reworked course by course, a fish course becomes a vegetable preparation, butter is removed from a sauce. Done by a kitchen that sees this regularly, the result is a competent dinner. It is not, however, a plant-based menu.
Vegan service is where substitution breaks down. The foundations of classical cooking, butter, cream, eggs, fish sauce, dashi, classical stocks, are all off the table. Pastry cannot be approximated; it has to be rebuilt from scratch with different fats, different binders, different textures. A menu derived by removal reaches the end of its ideas quickly, and the dessert course usually exposes it.
The alternative is composition: a plant-based menu written, tested and run every service as a programme in its own right, with its own dishes rather than its own omissions. Bangkok has a genuine advantage here. Thai markets supply a depth of herbs, fermented preparations and produce that European kitchens cannot match, and the Buddhist vegetarian tradition runs back centuries. The gap between a composed programme and a substitution is most visible at dessert and in the savoury courses that would otherwise rely on stocks and dairy for their depth.
How much does plant-based fine dining cost in Bangkok?
Prices as of August 2026, per person, confirmed on each restaurant’s official website where published:
Mia: THB 5,250++ for the vegetarian or vegan tasting menu.
Gaa: THB 6,200++ for the tasting menu, which includes the vegetarian option.
Haoma does not publish pricing for its regular tasting menus online; confirm directly with the restaurant.
IGNIV: THB 5,500++ for the dinner tasting menu; dietary accommodations use the same menu.
Do I need to give advance notice?
At Mia, the vegetarian and vegan menus run every service with no advance notice required. The kitchen is ready whether the table is booked or walked in. Mentioning a dietary preference in the booking notes is helpful but not a condition.
At Gaa, the vegetarian menu requires no special notice; vegan requires prior notice, as stated on gaabkk.com. At Haoma, note the requirement at booking. At IGNIV, 24 hours advance notice is required for all dietary requirements, as confirmed on ignivbangkok.com.
Vegan and vegetarian by design, on Sukhumvit Soi 26
Mia, One MICHELIN Star, sits in a restored heritage home on Sukhumvit Soi 26, a short ride from BTS Phrom Phong. Four dining rooms, around forty covers, a kitchen run by husband-and-wife Chef-Patrons Pongcharn “Top” Russell and Michelle Goh. Their website positions the cooking as “Asian heart. European craft.”
The vegetarian and vegan tasting menus are described on miarestaurantbkk.com as built alongside the main menu, not derived from it. The vegan menu is presented as “a complete progression without animal products, with the same precision as the main list.” Both are priced at THB 5,250++ and run every service.
Among Bangkok’s starred field, no other kitchen runs two permanent plant-based menus, each composed as a menu in its own right, available every service without advance coordination. Note the requirement when you book. The kitchen does the rest.
Details and prices current as of August 2026. Confirm menus, dietary policies, and pricing directly with each restaurant when booking.
