Xian Yuan Contemporary Cantonese Vegetarian Festival Begins at 198 Baht

Xian Yuan, a Cantonese restaurant managed by IMPACT Exhibition Management, in collaboration with the renowned chef from Bo.lan, presents a new experience during the 2026 vegetarian food festival with a special project named BOTANICAL HARVEST. Vegetarian food enthusiasts can savour flavours that combine local Thai cuisine with Cantonese cooking techniques at prices starting from just 198 baht. This special menu is available from 9 to 18 October 2026 at the branch on the 5th floor of the Central Park shopping centre.

The collaboration of two expert chefs

This vegetarian food project is a collaboration between Chef Jao from Xian Yuan and Chef Bo from Bo.lan, both of whom have brought their unique expertise together to create the menu. Chef Jao is prominent in cooking contemporary Cantonese cuisine, while Chef Bo is renowned for using local Thai ingredients and sustainable cooking. This partnership aims to shift the perception people have of vegetarian food to make it more accessible and enjoyable. It also creates a connection with modern lifestyles, without limiting consumption to only the festival period.

Vegetarian menu using local ingredients

The core concept of this project is to reinterpret familiar Thai flavours, such as om curry, red curry, green curry and coconut milk soup. The ingredients used emphasise a variety of natural produce, including banana blossoms, pumpkins, aubergines, young jackfruit, yam, lotus roots, tamarind and young coconuts. In addition, khao ram fuen, a traditional northern dish, has been incorporated to add interest. Every dish is prepared using Cantonese techniques so that diners experience novel and perfectly balanced textures in a single meal.

Dim sum options and main courses

This special menu offers up to 12 items, ranging from bite-sized dim sum to filling main courses. Outstanding vegetarian dim sum includes pumpkin yuanbao stuffed with om curry vegetables and deep-fried taro cocoons stuffed with red curry shredded coconut. For main courses, recommended items include cold Betong noodles tossed with beans and sesame, or the three-companion kau yuk which uses lotus roots instead of pork belly, served with homemade mantou. End the meal with a dessert like sago cantaloupe with young coconut ice cream for added refreshment.

This news is of interest to restaurant operators and hotel professionals looking to study new approaches to designing vegetarian menus. It is also suitable for the general public who enjoy discovering new restaurants or are looking for dining venues during the vegetarian festival. Food event organisers can also adapt the idea of combining ingredients for their own events.