Lah Lah at Zabeel House, the pan-Asian kitchen and bar has added vegan specials to its menu.
The 13 additions include pomelo salad with dried coconut, peanuts, fried onion, coriander and Thai dressing, and Thai green mango salad with raw mango, green papaya and chili, under starters.
For mains, vegans can choose from the vegetable green curry with tofu, Thai eggplant, mushroom and Thai basil or the wok fried crispy tofu with onion, capsicum, green pepper corn, baby corn, black pepper, and oyster mushroom sauce.
“Veganism and the demand for a health-conscious menu across the GCC has gone from zero to a hundred overnight,” Lah Lah head chef Rosnani Natsir Hasan said.
“It’s not just a trend but a lifestyle for many and we’re keen to present our authentic pan-Asian specials with a lineup of vegan creations. The new menu is very inclusive which is the underlying ethos of Zabeel House – we aim to provide a sense of community and the launch of Lah Lah’s menu welcomes not just vegans and vegetarians but everyone on every form of diet.”
New menu additions also feature non-vegan items such as a Thai pandan chicken with sweet and salty sesame dipping sauce, Lah Lah style wings and Malaysian bak-kut-teh soup with herbal broth, beef ribs and dried bean curd.