Bangkok – Centara Grand at Central Plaza Ladprao Bangkok proudly announces a new chapter for Suan Bua, the hotel’s signature Thai restaurant that has been a culinary institution for more than 40 years. As the very first dedicated Thai restaurant within Centara Hotels & Resorts, Suan Bua now re-emerges with a refreshed identity, emphasising the philosophy of “Food as Medicine”. The restaurant blends traditional Thai wisdom with modern nutritional science to meet the lifestyle demands of today’s health-conscious diners.

In a pioneering collaboration with the Sireeruckhachati Nature Learning Park under the Faculty of Pharmacy at Mahidol University, Suan Bua introduces rare herbs and indigenous plants into its seasonal menu. Ingredients such as Kotchula, Kra Chai Dum, Klu, Mang Uar, Lep Krut, Wankaew, Pak Nam, Pak Plang, Mamung Haw Ma Nao Hoe, and Stevia are incorporated into traditional Thai dishes. Each dish is crafted without MSG or refined sugar, using only natural sweeteners and stevia for a delicate yet healthful balance.

Further catering to vegetarian guests, Suan Bua presents a range of plant based and vegetarian dishes highlighting fresh produce from the Sireeruckhachati Nature Learning Park, paired with renowned GI-certified ingredients sourced from across Thailand. These include Volcanic Jasmine Rice from Buriram, Single Clove Garlic from Sisaket, Kamphaeng Saen Beef Shank, Benja Chicken, and Ayutthaya River Prawns, ensuring both diversity and authenticity in every creation.

Chef Nim Pairin Hahingsa, affectionately known as Chef Nim, Head Thai Chef of Suan Bua, reflects on her culinary philosophy, “Thai cuisine is not merely what we consume; it is heritage, wellness, and soul. Each dish narrates a story through herbs, ingredients, and knowledge passed down through generations. I hold firmly to the belief that good food is the best medicine.” Her meticulous approach to ingredient selection ensures each menu is crafted with both artistry and wellness at its core.

The menu highlights the natural harmony between taste and wellness through thoughtfully composed creations across appetisers, soups, main courses, and desserts. Appetisers Herbal Blossom Spring Rolls with Minced Shrimp and Japanese Mint. Delicately handcrafted fresh spring rolls wrapped in colourful edible flowers and Thai herbs and fresh vegetables. Served with fragrant Japanese mint leaves to add a subtle herbal aroma and refreshing note. Laap Chao Phraya River Prawn with Grilled Cork Tree Pod. A flavourful Northern-style minced prawn salad made from Chao Phraya River prawns, paired with grilled young cork tree pods that add a mild bitterness, enhancing digestion and balancing the palate. Seaweed Spring Rolls with Thai Vegetables and Prune. Crispy fried seaweed rolls filled with assorted local vegetables, served with a tangy-sweet prune sauce. This vegan dish is light in calories yet rich in fibre and vitamins, making it both wholesome and satisfying. Soups Songkhla Seabass in Suratthani Turmeric Sour Soup. Firm, tender Songkhla seabass cooked in a southern-style sour turmeric broth from Surat Thani, rich in anti-inflammatory properties and known to help boost the immune system. Herbal Thai Vegetables Soup A special Thai herbal soup featuring nine kinds of traditional herbs, abundant in natural vitamins and minerals. This nourishing recipe draws from Thai wisdom for promoting wellbeing and digestive health. Main Dishes, Grilled Singburi Mae La Snakehead Fish with Bitter Leaves Curry Tender, smoky Mae La snakehead fish from Singburi, grilled to perfection and served with a mild bitter leaf curry. This well-balanced dish helps reduce cholesterol and supports the body’s natural detoxification. Chanthaburi Cha Muang Leaves Pork Stew. A comforting stew of slow-braised pork simmered in a tangy broth made from Cha Muang leaves, a regional delicacy from Thailand’s eastern provinces, offering a deeply flavourful and refreshing taste.

Stir-fried Chaiya Leaves with Chaiya Omega Egg in Virgin Ratchaburi Coconut Oil. A health-forward dish featuring nutrient-rich Chaiya leaves, stir-fried with omega-enhanced salted eggs in virgin Ratchaburi coconut oil. Naturally fragrant and high in good fats and iron. Stir-fried Benja Chicken with Chanthaburi Cardamom. An aromatic and spicy stir-fry of premium Benja chicken and young cardamom shoots from Chanthaburi, renowned for their distinctive fragrance. Thai green curry with organic Vevgetables. A refined interpretation of Thailand’s beloved classic, this curry harmoniously blends the aromatic richness of authentic Thai green curry paste with the smooth creaminess of fresh coconut milk. The dish features a medley of carefully selected organic vegetables such as aubergine, sweet pepper, pumpkin, and long beans, each chosen for its freshness and nutritional value. The result is a delicately balanced curry that is full-flavoured yet mild in spice, perfect for health-conscious diners seeking a wholesome and heartwarming vegan Thai experience. Served with a selection of GI-certified rice varieties from across Thailand. Desserts & Sorbet, Manao Hoe Sorbet. A refreshing sorbet made from Mamung Haw Ma Nao Hoe a native fruit prized for its tangy sweetness, high vitamin C content, and antioxidant properties perfect for cleansing the palate after a rich meal. Stevia Pandan Pearls in Ratchaburi Coconut Milk. A fragrant Thai dessert made with fresh Ratchaburi coconut milk, pandan-scented pearls, and stevia as a natural sweetener. This light, well-balanced dessert offers a wholesome and gentle finish to the meal.

The relaunch of Suan Bua not only reaffirms its legacy as a pioneer of Royal Thai cuisine but also underlines Centara’s commitment to sustainability and wellbeing. By championing local produce, rare herbs, and GI-certified specialities from across the nation, the restaurant offers guests an elevated dining journey that is as nourishing as it is culturally enriching. Suan Bua is located on Level LL of Centara Grand at Central Plaza Ladprao Bangkok and is open daily for lunch from 11.30 to 14.30 hrs and for dinner from 18.00 to 22.30 hrs. The restaurant accommodates 80–100 guests, with two private dining rooms available for special occasions and intimate gatherings. For enquiries or reservations, please call +66 (0) 2 541 1234, visit https://centara.co/cglb, connect via Line Official Account: @centaraladprao, or Inbox: https://bit.ly/centaraladprao.

  #TheDailyBangkok  #ข่าวสังคมบันเทิงธุรกิจไลฟ์สไตล์  #รัฐวัชร์จัดให้