Vegan breakfast at Six Senses Yao Noi offered an extensive buffet with fresh fruit and salads (grown in the Six Senses garden), fruit juices and vegan granola (they have a choice of plain soya milk or soya milk with black sesame).
We ate vegan ‘Pad See Ew’ from one of the live cooking stations; made from soft, wide, flat rice noodles seasoned with soy sauce, sesame and garlic and crammed full of crunchy fresh vegetables and fried, firm tofu cubes. We indulged in the freshest of fresh vegetables, lightly wok-fried to preserve their goodness and seasoned with soy and garlic, garnished with crushed peanuts, sweet pickled chillies and dried chillies.
Never wanting to miss out on eating some vegan Indian food, we took the chef up on his offer of making us a vegetable curry. We were so glad we did as he made us a rich and sour curry packed with tomato flavours, full of vegetables and spices and with a nice chilli kick.
Western style vegan cooked breakfast options included homemade baked beans, grilled tomatoes and potato wedges. With a slice or two toast (made from freshly baked vegan bread) we had yet another delicious breakfast option available.