The Farm launches Japanese vegan menu by Chef Yoshiko Hondo

The Farm at San Benito, home to Alive! Restaurant, now serves Japanese vegan menu. The Farm has successfully collaborated with award-winning Japanese chef Yoshiko Hondo for this healthy culinary offering.

Alive! Restaurant is one of Asia’s first and best restaurants serving vegan cuisine, proudly serving delectable and nutritious raw food.

From 2006 to 2016, The Farm has received nine international awards recognizing the unique and exemplary culinary experience it offers its patrons. Since then, it has not stopped exploring options it can offer guests to upgrade its services.

The Chef and her passion for vegan cuisine

Chef Hondo is a top-class vegan chef whose unique approach was shaped by her extensive culinary experience. She started as a food coordinator back in Japan, a cooking workshop assistant, and then a sous-chef in the US. After spending a decade overseas, she expanded her culinary experience in her home country where she gained further knowledge in food preparation through various positions and different organizations.

The comestible fusion resulting from these experiences is what we now know as ‘和 (wa)-vegan’ (Japanese style vegan), where the traditional flavors and ingredients in Japanese cooking harmoniously complement vegan dishes.

Travel-Asia-Now-The-Farm-at-San-Benito-new-Japanese-menu — *The Farm’s executive chef Francis Tugnao and Japanese chef Yoshiko Hondo*

The Farm’s Japanese vegan menu

Chef Hondo crafted The Farm’s Japanese vegan menu in close collaboration with The Farm’s executive chef Francis Tugnao and his team. Available for lunch and dinner at The Farm’s ALIVE! Vegan Restaurant, the 5-course menu includes the following.

Raw appetizer: Young coconut noodles with butterfly pea jello
Sashimi-style fresh young coconut meat noodles with butterfly pea jelly served with coconut soy and wasabi

Raw salad: Dill cucumber salad
Fresh sliced organic cucumber marinated in dill, sesame oil, and Dijon mustard sprinkled with golden brown croutons and served with fresh fern

Soup: Miso soup with sweet potato and banana plantain
Traditional Japanese vegan miso soup boiled with organic sweet potato and our own banana plantain topped with spring onion and agar agar flakes

Main Course: Pan-fried tofu patties with beetroot mayonnaise and vegetable confit
Pan-seared Mashed tofu patties topped with string beans and asparagus served with beetroot mayonnaise and beetroot Japanese rice

Dessert: Fruit tart
Oven-baked fruit tart with coconut sugar, salt, and balsamic vinegar topped with fresh mango slice, pear, and pineapple and sprinkled with cinnamon powder