‘Vegetarian friendly’ restaurant and health food store
This attractive eating place and ‘shop’ combined
does not get the seal of approval from committed
vegetarians, let alone vegans, because it serves a number of
dishes with meat or fish. They are small in number given the
range of the menu and should you want a dish which includes
meat (in the wonderful breakfast selection for example) that
is easily left out.
They call the early day choices ‘The Breakfast Club’ and it
is certainly worth making a visit, any time after 7.30 a.m.
in the morning, to become a ‘member’. (I wonder if the name
was inspired by the classic teen movie of that name. The
director of it, John Hughes, died very recently and very
young so let’s take it as little tribute to his engaging
talent). Since they open so early they close at 9 p.m. and
all day Sunday.
You will find this delightful venue towards the back of Soi
9, off Moon Muang Road.
on the one-way system from Thapae Gate with the moat on your
right you will find soi 9 about one kilometre down, just
before the bend. Turn left down the soi and you’ll find
quite a large space with its own garden where you can eat,
plus the interior section, also with tables and a mouth
watering array of breads, cakes, vegetables, including great
avocados, fruits, nuts and so on. The produce is organic
with the emphasis on whole grain and wholewheat. Not
necessarily the cheapest in town, but quality always demands
The main menu is large and even discounting the numerous
‘breakfast club’ pages there is a wide choice of salads,
soups, noodles, fried (brown) rice dishes and puddings.
Unlike some veggie restaurants, they serve alcohol and list
a few beers, though the fruit juices and other drinks take
precedence. The service was especially friendly when I went
there recently with a regular customer, Bennett Lerner, who
keeps to a strict diet and says that he finds them
especially accommodating, something not common to many
restaurants, which are less sympathetic to special requests.
He opted for brown rice and vegetables and I chose the
tomato soup, followed by a spicy avocado salad, with a
Singha beer on the side.
The soup came in a large bowl and was steaming hot. The
taste proclaimed ‘home made’. Eat your heart out Mr. Heinz.
The salad was spicy but not mind-blowing, with perfectly
ripe avocado, firm tomatoes, buckwheat and a super dressing.
Since they cater mostly for farangs, locals and the many
tourists in the area, the food is not especially spicy but
this can easily be adjusted. Certainly there is no lack of
taste and it is one of the dozens of vegetarian restaurants
in Chiang Mai which have put paid to the old-fashioned
notion that such food is bland or heavy. The days of a nut
cutlet, watery lettuce and a stodgy dessert have long gone.
This is a place where any health-conscious person, let alone
a concerned veggie, will find very welcoming and even
carnivores should be pleased by the choice and quality on
offer and the laid- back atmosphere. And that is before the
pleasant shock of the prices. Expect to pay around 150 baht
a head for an excellent meal.
Blue Diamond is off Moon Muang Road, Soi 9. Phone
Microwave Garlic Prawns
Garlic prawns are universally popular and using the microwave
is a quick and easy way to present a mouthwatering starter for any meal.
If you have an asbestos mat to use or wire grid to put the heat proof cooking
dish on then you can serve the prawns directly to the table from the microwave.
Remember that microwaved food continues to cook for a minute or so after removal
from the oven. Warn your guests that the prawns will be very hot.
Ingredients serves 4
Prawns, shelled and deveined
Cooking oil 2 tbspns
Garlic, minced 2 cloves
Oyster sauce 3 tbspns
Soya sauce 2 tbspns
Lemon juice 1 tbspn
Coarsely ground black pepper 2 tspns
Remove heads and tails
from the prawns and with a sharp knife cut along the back of the
body. Mix oil and garlic in a heat-proof bowl and cover with plastic
wrap and cook on high for 1 minute. Add oyster sauce, soya sauce and
lemon juice. Cover again and cook for 30 seconds on high. Pat prawns
dry with paper towel, add to sauce in heatproof bowl and cook four
minutes on high. Sprinkle with black pepper and serve on individual
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