Messy Vegan Cook

18/03/2026

'sup everyone! Due to last minute cancellation I've got a ticket available for this Saturday's Tai Yai (Shan Thai) vegan supper club.

Tai Yai (Shan Thai) supper club Shan Thai foods merge elements of traditional Thai cuisine with Burmese seasonings and rustic preparations. Tomatoes, turmeric, flavoured oils, and fermented soy products feature heavily. Scroll for menu. Click here to buy ticketsSell tickets online with Ticket Tailor...

24/02/2026

From my most recent vegan Thai supper club in my East London home. The menu was Southern Thai in focus, with a whole lot of the vegan shrimp paste I hoard from my annual trips to Thailand.

Thank you to all of my lovely customers. It's corny to say, but you all really keep me going.

I'll hopefully find some semblance of organisation to announce new dates within the next few . Probably Tai Yai (Shan Thai). Join my mailing list to get advance notice of any dates. Don't worry; I'm too lazy to spam you.

03/02/2026

Pink fermented tofu noodle soup • Yentafo เย็นตาโฟ

If I could only eat one thing at the Phuket Vegetarian Festival, this might be it.

If you've heard or read anything I have to say about yentafo, you'll already know I'm extremely fussy. If the seasoning is neon pink I'll keep on walking. What I'm looking for is a salmon coloured tare, flecked with bits of white from the most essential ingredient: fermented tofu (too hoo yee เต้าหู้ยี้).

When I complained of the difficulty of finding it in Bangkok, the yentafo dealer I return to year after year in Phuket, during the annual Vegetarian Festival, said to me "yes, it's hard to find in Bangkok because the locals there prefer a less pungent broth, but the South is different."

She sets up across from Jui Tui Shrine, out front of a bricks and mortar drinks vendor, from around 10am and has been there for the past several years. Toppings are generous and it's my favourite bowl of yentafo money can buy. The only thing missing, as it is from all jay เจ food, is fried garlic oil.

#อาหารเจ

27/01/2026

Filled rice noodle rolls with sweet soy gravy (kway teow lod song kruang ก๋วยเตี๋ยวหลอดทรงเครื่อง)
from just outside of Tha Rua shrine in Thalang during the Phuket Vegetarian Festival in October 2025.

This isn't a dish I order often because I've had too many bowls in the past with one-dimensional-y sweet gravy, but I knew my husband (his first time attending the festival) would enjoy it. The vendor could have been more generous with the filling, but the balance in flavours was perfect. Sweet (but not enough to overpower other elements), crunchy, silky, comforting.

21/01/2026

Set foot inland, away from the beaches, and it doesn't take long to realise Phuket's identity is both Thai and distinctly something else entirely. Food wise, you'll find plenty of national and regional classics. What you'll also find, and you can especially see this during the annual vegetarian festival, is how much this place has fostered its Chineseness since so many Southern Chinese people migrated for work in the Island's storied past.

Keng Tin is one of the first shops I hit up when I arrive in Phuket Town each year. They sell a variety of Phuketian-Hokkien snacks and sweets, many of which are vegan (or they at least make them vegan during the festival; I'm not sure). A lot of items sell out early in the first week, so I go in like a kid who cracked the secret of which neighbourhoods give you the most bang for your buck on Halloween. Huge sack, completely filled, an ear to ear smile.

#กินเจ

10/12/2025

Random snippets from my Thai supper club last weekend. For advance information about future vegan events in my wee East London abode, you can sign up for my mailing list at Kippysnacks.co.uk

Galamplii toon hed him กะหล่ำปลีตุ๋นเห็ดหอม cabbage stewed with shiitake mushrooms

Aduki, chana dal, and perilla seed งาม้อน tempe

Pla tod kamin ปลาทอดขมิ้น fried turmeric fish with makrut lime leaves, fried chillies, fresh lemongrass, and faux fish sauce dressing

Bua loy บัวลอย sweet potato, butterfly pea, and pandan glutinous rice dumplings

Gaeng kua som แกงคั่วส้ม sour red curry with bottle gourd and faux chicken

Yam moo yang ยำหมูย่าง grilled faux pork salad (smoked)

Tao hoo saep เต้าหู้แซ่บ fried tofu with lime, chilli, and toasted rice seasoning + mint and coriander

05/09/2025

I've got a couple of supper clubs coming up in my cosy East London home. These events are a great way to try a variety of different vegan Thai foods that you are extremely unlikely to find on restaurant menus outside of Thailand (I regularly have guests note that they couldn't even find some of my menu items when they tried to later google them). I serve at least 5 mains in addition to a welcome drink and snacks, plus dessert. For details and booking info, clickety click the link below.

https://kippysnacks.co.uk/gap-khao-family-style-thai-meal/

05/06/2025

Learn how to make rice vermicelli noodles from scratch using a cheap handheld manual noodle press. It's easy!

25/05/2025

Once you've got all your ingredients in place this Thai tom yum fried rice comes together in just minutes.

01/05/2025

Braised faux pork leg over rice ข้าวขาหมู (kao ka moo) from the Bang Neow Shrine branch of Baan Boran Gan Oi บ้านโบราณ​ก้าน​อ้อยสาขาบางเหนียว in Phuket Town. It's not a vegan restaurant, but for at least the past two years they've had a vegan only menu during the Phuket Vegetarian Festival.

Khao ka moo traces its roots to Teochew Chinese cuisine but has evolved into a distinctly Thai staple. This dish features pork braised in a rich, salty, sweet broth redolent with warming spices and is served over jasmine rice. It's often accompanied by g*i lan (Chinese broccoli), which is cooked directly in the stew here. Traditional accompaniments like pickled mustard greens and chilli-garlic vinegar (neither are included here) add contrast to the richness of the stew.