FEATURED RESTAURANT
bran oil and sunflower oil. Most importantly unconditionally
KHUN CHURN
there is no MSG used in any of the dishes.
Here the food style is modern Thai vegetarian that retains
Originally from Chiang Mai, this family run restaurant
the traditional spice heritage. The key sources of protein
while being tucked away in the Bangkok Mediplex on
are mushrooms, tofu, taro and a selection of potatoes.
Sukhumvit Soi 42, attracts a good following with health
The dishes are cooked as naturally as possible and
conscious regular dinners.
pleasingly presented on white chinaware.
The restaurant’s journey begin when Khun Churn’s
For an appetiser we taste Flowers of the Seas, a dish of
mother was running a catering business in Chiang Mai
thinly sliced tomato and cucumber served an olive oil and
and received a request for Jae vegetarian dishes
soya bean dressing. From there we moved onto Po Pah
influenced by Chinese Buddhist practise from a meditation
Sod freshly baked rolls filled with thick slices of tofu,
group. This inspired Churnjuti “Churn” Sathirasindh to
cucumber, carrot and sweet taro served with a spicy and
explore the health benefits of vegetarian cuisine. She used
sour sauce made with soya bean, brown sugar, lime juice
those results, rather than religious doctrine as the basis of
and crushed garlic with a selection of fresh crisp leaves.
the food she serves in here restaurant.
From the first bite there was a noticeable shock of fresh
16 years ago when she and her husband Satit moved to
vegetables.
Bangkok they opened first restaurant in Sathorn Soi 10,
before relocating to Karjanapisake Road for three years
Her Faux Duck Red Curry had an authentic Thai chilli kick
before finally moving into Medicomplex on Sukhumvit Soi
in its taste. To re-create the texture of duck, she had
42. Here the restaurant has sleek trendy décor with light
selected a denser type of tofu than normal, that she slices
wood panelling, granite floors and Chinese birdcage
thickly then squeezes to extract any excess liquid. The
inspired lampshades.
sauce looks as if it had been made with coconut milk but
here home crafted alternative does create a better taste
With the focus on healthy eating Chef Khun
with a much more creamy texture.
Churn cooks with local cholesterol vegetable
oil, traditional fish sauce has been replaced
Here you will discover simple food that’s reasonably priced
by the low salt content soy sauce and
that is not only healthy but it also tastes exceptionally good.
coconut milk has been substituted by a
trans-fat free cereal cream made with rice,
KHUN CHURN
G Floor, Bangkok Mediplex Building
Sukhumvit Soi 42 Bangkok 10110
Tel 0-2713-6599 (BTS Ekamai )
Opening Hours: Mon - Sun: 10:00 am - 8:00 pm
Credit cards: All major credit cards accepted
Price per person without drinks: THB 350
FBP partner since: 2015