Review

Khun Churn founded 30 years ago in Chiang Mai by Churnjuti “A” Montienmane, opened its Bangkok outpost in 2010, with the homey Ngam-wongwan branch, followed by this location close to Ekkamai BTS station in 2020. The venture into vegetarian and vegan cuisine began when the original outpost was asked to provide a vegetarian option for a nearby meditation centre. Positive feedback led to the three Khun Churn plant-based restaurants we know today. Khun Churn in White, white added to signify a desire to serve clean and healthy food, has a modern bright ambience with café-style furniture surrounded by lots of greenery. The menu lists a diverse selection of tasty vegetarian and vegan options of Thai classics composed of nutritious plant-based and meat-free ingredients. The signature northern dish, a nod to their roots, of khao soi, is a successful combo of tofu with yellow noodles in a luscious curry with pickled lettuce topped with crispy noodles. Guay tiew khua hed, stir-fried wide noodles with mushroom and egg, is a vegetarian rendition of the classic chicken dish. The menu boasts a wide selection of snacks packed with flavour. Hed kum waan, crunchy deep-fried mushrooms topped with lime juice, red chilli, and sliced garlic served with Chinese kale is popular. Cold-pressed juice selections are recommended to partner the cuisine.