The vegan who knows Bangkok better than Grab

These days, the vegan scene feels impossible to ignore, especially in Bangkok. From hidden street stalls to refined fine dining, plant-based food has become a way to explore the city differently, to taste its traditions without compromise. That’s how we stumbled across Lokal Vegan, an Instagram account devoted not just to food, but to the culture, stories and communities behind it.

At the helm is Vladislav ‘Vlad’ Tolokontsev. He’s not only running Lokal Vegan, he’s also the mind behind Vegan Guide: Street Food in Bangkok and an intricate map of the city’s plant-based eateries. His work isn’t simply about listing restaurants – it’s about uncovering the city’s hidden gems, spotlighting family-run stalls, and showing that eating vegan can be adventurous, delicious and connected to local culture.

It’s a neat parallel to what we do at Time Out – telling our readers where to go, what to eat and what makes a city tick – but through Vlad’s lens, Bangkok’s flavours and stories are filtered entirely through plant-based living.

We caught up with him to talk about why he stayed, how he navigates the city’s complex food scene and the dishes that continue to surprise even the most seasoned vegans.

A mission beyond the plate

‘I want to change people’s perception of vegan food,’ Vlad begins, almost apologetically, though he needn’t. ‘I want to show how delicious, diverse and affordable it can be, so that more people choose plant-based options instead of animal products.’

But it’s more than flavour. For Vlad, veganism is intertwined with community. ‘Being vegan is also about supporting vulnerable local communities, their small businesses and the rich traditions of Thai food culture. I want people to see that you don’t miss out on anything by being vegan – you can thrive, be healthy, fit and fully satisfied with your food, without compromise.’

He pauses, reflecting on travel and sustainability. ‘I also want to encourage travellers to make more sustainable choices with their food. Choosing local, plant-based options supports vulnerable communities, protects animals, benefits the environment and helps you connect with the local culture in a deeper way. That’s what it means to be a good tourist.’

Vlad’s philosophy is simple: eating well and ethically should not be a compromise. Yet in a city where fish sauce can sneak into the most innocuous dishes, he admits there were early hurdles.

Bangkok as home

Vlad’s journey to Thailand was accidental, a detour from a life on the move. ‘I never planned to move here,’ he says. ‘Right before COVID, I was travelling in South America, and when borders suddenly closed, I ended up stuck in Chile and Brazil for a while. Luckily, I could work remotely, and as soon as borders opened again, I continued my travels.’

Thailand was merely one stop on his itinerary, but the moment he arrived, something clicked. 

“I fell in love with the people, the food, the culture, the weather, the mix of city and countryside and the sheer beauty of Thailand. I never really planned to stay, but I also never wanted to leave.”

And yet, going vegan here wasn’t straightforward. ‘Early on, I realised some people think fish sauce or shrimp paste is vegan, so I learned to be extremely clear: ‘No chicken, no meat, no fish, no fish sauce, no shrimp paste, no meat broth, no eggs.’ Most of the time, just saying ‘jay’ works – about 95% of people understand it – but occasionally the chef will even leave out all seasoning including soy sauce just to be safe. It can make a dish a bit bland, but overall Thai chefs are used to modifying dishes for people, and locals often make adjustments to suit their taste, so everyone is generally happy to accommodate.’

Even within Bangkok’s sprawling food scene, some vegan spots still surprise. Tammang, for instance, is the city’s first vegan restaurant to be included in the Michelin Guide. ‘They serve authentic Isan food at very affordable prices, using local herbs, vegetables, mushrooms and spices in creative ways,’ he says. ‘Their blood sausage is made from mushrooms, their grilled pork skewers from soybeans, and their signature vegan fish sauce, made from fermented soybeans, elevates som tum in ways you wouldn’t expect. Thai food can be bold, authentic and exciting without animal products.’

Mapping the vegan city

Vlad has travelled to 53 countries, but Bangkok has become the canvas for his vegan explorations. ‘When I first started my page, I was making vegan city guides – Taipei, Hong Kong, Kuala Lumpur, Karachi, Istanbul, Dubai, Rio de Janeiro, Mumbai – sharing my favourite restaurants and lists of spots to check out. I wanted to show that vegan food is never boring, limited or tasteless.’

Thailand’s street food culture presented a new challenge. ‘At first, I had no idea what I could actually eat as a vegan. My Thai friends started taking me around and showing me, and I realised there was so much to share with other travellers. That’s when I shifted my focus to researching traditional foods that are ‘accidentally’ plant-based.’ 

“Surprisingly, a large percentage of Thai desserts are naturally vegan! That discovery inspired me to create my book, Vegan Guide: Street Food in Bangkok.”

Bangkok’s rapid culinary evolution keeps him on his toes. ‘The biggest trend right now is actually going back to what’s local. People are paying more attention to their own culture, heritage and traditions, and they want to support local farmers and communities while being more sustainable at the same time. That’s why the most exciting things aren’t necessarily fusion or international concepts, but the local, underappreciated foods that often get overlooked.’

Behind the lens

Vlad’s social media presence is both a celebration of food and a preservation of culture. ‘I love travelling to the more remote provinces of Thailand and Asia – villages, farms, places most people never think to visit – because that’s where hidden gems and traditions slowly disappear.’

He recalls a recent trip to Phatthalung. ‘I noticed every stall at the market was selling a dessert I’d never seen before: khanom man-saphalan, a steamed cassava cake. I started asking around, and eventually found a sweet family whose grandmother had been making the dessert for over 80 years. They were thrilled someone wanted to learn about it. The only problem – I accidentally bought 10 kilos of white sweet potato instead of cassava. That mistake turned into an adventure: I went to 20 different markets to find cassava and finally found a generous couple willing to help. With that cassava, I finally made the dessert with grandma, and it instantly became my favourite Thai snack.’

This blend of curiosity, perseverance and human connection is the secret sauce behind Vlad’s content.

“Moments like this are exactly why I create – documenting these stories helps preserve culinary heritage and support families who might otherwise be overlooked.”

Even when a post goes viral, he insists there’s no formula. ‘People love seeing how their favourite foods are made. It’s nostalgic, comforting and familiar. Since I’m passionate about local and traditional foods, I focus on markets, villages and smaller cities. I don’t really shoot restaurants unless something is extraordinary or unique. Each video becomes a way to support small and vulnerable businesses.’

Lessons from the vegan frontline

Vlad has learned that Bangkok’s vegan community is surprisingly inclusive. ‘We’re all working toward the same goal, just in different ways. That means breaking stereotypes – showing that vegan food is accessible, flavourful and affordable, and that choosing plant-based can support vulnerable communities.’

He highlights other figures in the scene: Richie Kul, an animal activist showing strength and health through veganism; Maria Lynnehren raising awareness about sustainability on national TV; Janjaree Chianwichai teaching plant-based culinary workshops to major hotels; Khun Wan from Vegan Calendar sharing recipes and hosting Thailand’s biggest plant-based fairs. ‘And that’s just a glimpse. So many people are making an impact, and that’s what makes it inspiring.’

Mistakes have also been instructive. ‘I wish I’d learned Thai earlier. Only recently did I start, and I already see how much it helps me connect with the culture.’ 

“One of the best comments I’ve received was from a Thai person who said she learned so much about her own culture from my videos.” 

‘That made me so happy, and it made me realise that speaking the language fluently would let me share stories with even more locals.’

Vlad’s guidebook encapsulates this philosophy. Vegan Guide: Street Food in Bangkok collects local desserts, snacks, QR codes for every location, an introduction to jay culture, vegetarian markets, tips for living vegan in Thailand, and his personal map of over 700 vegan-friendly spots. It’s both a practical tool and a manifesto for exploring Bangkok through its plant-based cuisine.

When pressed for a recommendation for someone who could never give up meat, he insists on three dishes: crispy pork at Vegan Mahanakhon, grilled skewers at Tammang and pork ka prao at Kem-Kon. For must-try street foods: mango sticky rice, khanom krok and khanom pia, each one a doorway into the city’s rich, layered flavours.

‘Ultimately, my goal,’ Vlad says, ‘is to show that plant-based food is about people, culture and stories – not just what’s on the plate. Every dish connects us to someone, somewhere, and that’s what makes eating vegan in Bangkok so extraordinary.’