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From October 12 – 20 ravenous meat lovers across Bangkok will forego animal products in order to cleanse the body. Other than staying out of their way, we’re looking for vegan food that is actually… healthy.
Luckily for us, Luce, the Italian fine dining restaurant on the 14th floor of the Eastin Grand Hotel has introduced a raw vegan menu just in time for the meat-free festival.
Luce’s Vegan Festival Menu celebrates fresh ingredients from the local Royal Project prepared under 42 degrees Celsius, making them nutrient rich and technically raw.
And in a refreshing departure from mock meat and soy protein, Luce approaches the Vegan Festival from an Italian perspective.
The menu starts with Bruschetta (THB290). Crispy uncooked flax bread is generously spread with a fresh soft cheese made of cashews and pistachios. The umami taste of the smooth creamy spread is balanced with a dash of citrus and spices.
No matter how much you think you love grilled cheese, you won’t miss the real thing here. Topped with Cerignola olives and homemade sundried tomatoes, shallots, basil leaves and organic extra virgin olive oil, it’s a promising start to a healthy meal.
The colorful Vegan Salad (THB 290) looks simple, but the classic combination of rocket and spinach is brought to life with sliced avocado, fennel, juicy mandarin orange, crunchy green bean sprouts and a bright and zesty beetroot cream. Seasoned with aromatic wild fennel, mint and crushed coriander seeds, the beetroot cream is dynamite.
The Soup course (THB290) is a deconstructed minestrone with a crunch; a pleasant reminder that we’re eating raw food. Diced onions, carrots, celery, baby spinach, broccoli, cauliflower, zucchini and organic extra virgin olive oil are seasoned with fresh thyme and rosemary. Not a hint of sogginess here. The clear broth is poured over the vegetables tableside for a luxurious effect. How the chef coaxed those deep umami flavors from a broth of veggies, we’ll never know.
Pumpkin Tagliolini (THB380) is made from thinly sliced Japanese pumpkin topped with basil and truffle pesto, marinated champignon mushrooms and a generous topping of black truffle slices. Even meat eaters will appreciate the care that goes into preparing such a satisfying dish of pure veggies. There’s no lack of flavor in this “pasta” thanks to the nutty pesto and earthy mushrooms. Definitely, a must-try.
The main course, Raw Lasagna (THB360) consists of sheets of zucchini thinly sliced and drenched in raw bechamel and raw Bolognese sauce. The dish is meaty and hearty – words not often used to describe vegan dishes. Served warm, the minced texture of the raw Bolognese imitates meat well, but takes it up a notch with its creamy Bechamel made of cashews and tangy, sweet tomatoes.
Chocolate Sin (THB220) is a dark chocolate tart sweetened with maple syrup. This rich fudge is nicely complimented with light and airy coconut and Madagascar vanilla bean cream. The dish is served with juicy berries, nut crumbs and a few delicate drops of agave syrup. We’re happy to report that even raw, vegan desserts can be wildly decadent.
Luce’s new menu has a single message for us: fresh vegetables can have taste, incredible taste. So colorful and nutritious, every dish is thoughtfully constructed with vegetables as the star of the show. The menu is perfect for healthy eating, and a welcome alternative to the usual Vegan Festival fare, but we’d love to eat like this every day. Our message to Luce? Make raw vegan a permanent part of your menu, please.
The raw vegan menu is available throughout October. For more information and to make reservations at Luce click here.
