Minced and diced organic carrots and potatoes grown by the farming community in Wang Nam Khiao District, Nakhon Ratchasima Province, stewed with Panang curry paste and coconut milk. Seasoned with palm sugar, shiitake mushroom sauce, and topped with chopped organic kaffir lime leaves from farmers in Lopburi province, along with red chili. Served with organic jasmine rice grown by the farming community in Saikao sub-district, Pan district, Chiang Rai province, and crispy vegan meat batter.

A Beyond Meat vegan patty, imported from the United States, grilled to perfection and placed on crisp lettuce and organic tomatoes drizzled with smoky sauce, vegan mayonnaise, and ketchup. It’s topped with a slice of vegan cheddar cheese from Swees, all sandwiched between homemade vegan burger buns and served with a side of organic salad greens sourced from the local community in Wang Nam Khiao, Nakhon Ratchasima.

Savor a healthful burger made with whole wheat and sesame seed buns. The patty is a unique blend of champignon mushrooms, plant-based meat, Job's tears, and tri-color quinoa, seasoned with Thai flavors and air-fried to perfection. Topped with Swees cheddar cheese, the burger is enhanced by the distinctive aroma of organic wild rocket and red onions. The creamy richness of Thai farmer-grown avocados adds the final touch. Served with a side salad

Vegan bird's nest chicken fried with pepper, organic garlic from farmer in Khok Tum, Lopburi Province, stir-fried organic onions from farmers in Ban Kad, Chiang Mai province, sandwiched with vegan burger bun. Served with organic salad veggies from Wang Nam Khiao, Nakhon Ratchasima Province as a side dish.

We use organic mushrooms grown exclusively from organic rice bran, batter them, and fry them until crispy. They are then mixed with cashew nuts and three varieties of hygienically grown sweet chilies from The Royal Project Thailand, before being coated in Mercy Republic's special ginger basil sauce recipe.

For this recipe, we boil the water until it is reduced until it is just a curdled liquid. The taste is intense to the heart. For people who like concentration Our tom yum uses organic kaffir lime leaves from farmers in various districts in Chainat Province, organic lemongrass from farmers in Khok Tum Subdistrict, Mueang District, Lopburi Province, and organic galangal from communities in Ram District. Masak, Ang Thong Province and organic eryngii mushrooms Seasoned with Moroheiya vegetable noodles that have 50% less energy than normal noodles

Stir-fried organic riceberry from the community in Long District, Phrae Province with green peas, carrots, sweet corn and organic chopped scallions grown by the community in Wang Nam Khiao, Nakhon Ratchasima Province, mashed homemade fresh tofu, vegan crab, vegan black pepper streaky meat.

Fresh homemade pizza. Topped with stir-fried holy basil plant-based meat and vegan mozzarella cheese from the Swees brand, it's a pizza that has a strong Thai flavor. The well-known taste for people who loves Thai food but come with new experience in pizza form, the dough from our own recipe that can feel a little crispy on it's skin but soft inside and not sticky.

Fresh homemade pizza. Topped with vegan sausage stir-fried with organic basil leaves and organic garlic from farmers in Khok Tum, Lopburi Province, vegan mozzarella cheese from the Swees brand, it's a pizza that has a strong Thai flavor. For people who like to eat spicy food.

Organic Cos Lettuce from Wang Nam Khiao Community, Saraburi Province, homemade crispy tofu which made from 100% soybeans, coated with our sauce, crispy baked vegan San Francisco Sound Dough bread , served with vegan Caesar salad dressing.