The Revolution Will Be Meatless.
T+L TASTEMAKERS
The Revolution Will Be Meatless
Innovative plant-based cuisine is in restaurants across Asia, proving that even the staunchest carnivores can be bowled over by plant power.
ADAPTED FROM THE ARTICLE BY: MARK LEAN, PUBLISHED: NOV 30, 2023, FOR TRAVEL & LEISURE
"Why did you decide to become vegan?" It's a question that often elicits a spectrum of reactions, from curiosity to judgment, especially in social settings where dietary choices are scrutinized. Yet, amidst the avocado, quinoa, and teriyaki-sauce poke bowls, a quiet revolution is underway, led by chefs like Samantha Häberli, owner and chef of Earth House in Bangkok.
In a culinary landscape where veganism was once considered niche, Häberli is part of a growing movement challenging conventions and redefining plant-based cuisine. For Häberli, her journey to veganism was sparked by a conversation with a friend, prompting her to reevaluate her relationship with animal products. She transitioned from vegetarianism to veganism, becoming a certified nutritionist along the way.
At Earth House, Häberli's passion for plant-based living is reflected in every dish. Situated in Bangkok's vibrant Thonglor neighborhood, Earth House is more than just a restaurant; it's a sanctuary for those seeking nourishment and connection. With a spacious back garden and a teak-floored studio for yoga and sound healing, Earth House offers a holistic dining experience unlike any other.
"I wanted to create something different from your typical vegan restaurant," Häberli explains. "I wanted to take away the idea that we are a 'plant-based' restaurant and just be a great restaurant with great food that happens to not use any animal products."
The menu at Earth House is a testament to Häberli's culinary creativity, offering a range of hearty and grazing fare that appeals to both vegans and carnivores alike. From spicy 'gambas' made of mushrooms to beet carpaccio with 'feta' and crisp gnocchi marinara, each dish is a celebration of natural flavors and textures.
One standout is Häberli's cashew camembert, made with organic cashews, miso, and Irish sea moss, fermented and aged for four weeks. "It's so creamy and delicious, and it has even the most cultured of cheese-lovers fooled," Häberli jokes.
At Earth House, Häberli aims to challenge perceptions and highlight the versatility of plant-based cuisine. "If you just feed someone some great food that happens to be plant-based without pointing that out to them, they generally love it, or won’t even notice that it’s vegan," she says. "At the end, when you tell them, they will be surprised."
With its welcoming ambiance and delectable offerings, Earth House is paving the way for a new era of vegan dining in Bangkok. As Häberli continues to push boundaries and inspire others, Earth House stands as a beacon of culinary innovation and inclusivity in the heart of Southeast Asia.
