Morning Meal Makeover
It’s easier being green than you may think. Even, now, at breakfast. Broccoli Revolution, the brick-walled warehouse turned veg-friendly restaurant, has just launched a proper breakfast menu full of bright veggie bites that could pull in even the biggest bacon-and-eggs disciples.
Moving morning dietary routines away from mass-produced bread products or meat skewers and sticky rice is often an uphill battle. But the fruit platter offers a safe starting point for the transition (large B280/small B150). On a wooden cutting board comes market-fresh tropical fruit—mango, dragon fruit, green apple, kiwi, passion fruit, strawberries, and bananas—sliced and diced for easy eating. Dragon fruit is packed with monounsaturated fats that boost heart health, bananas are potassium- and fibre-rich, and mangoes, high in vitamin C, keep cholesterol in check, so starting the day off with fresh fruit like these is a good move.
Slightly more exotic might be the “smoothie in a bowl” (B220). Attractively served in a sturdy ceramic bowl with a wood spoon on the side, the muesli-like mix includes a solid top layer of superfoods concealing an icy green pool of blended avocado, kale, and banana (get a bit of everything for the best bite). Goji berries, chia seeds, sliced almonds, cubed mango, and a house-made cereal mix, as well as other dried fruits and pistachios, give not only texture to the dish, but also a range of flavours, from sweet to complex and woody, and myriad health benefits—especially chia seeds, which are rich in omega-3 acids benefiting brain and body.
For another taste of the blackish super-seeds, try the chia seed pudding (B250). Soaked overnight in soy milk, the seeds absorb the liquid, acquiring that pudding-like consistency. The thickened blend is then topped with chopped fruit and maple syrup (syrup optional) and served in a tall glass. It’s like eating porridge, but with some tartness from the fruit (green apple, mango, strawberries) and a satisfying complexity that oats alone can never attain.
Alternatively, stick with a classic. Broccoli Revolution’s vegetarian pho (B170) has been carefully honed over the years. Owner Naya Ehrlich-Adam used to lead tours of Vietnam, plus she has run Monsoon Restaurant in Saigon (now called Tui Thai) since 2012; the depth of flavour in her soup stock suggests she learned a few tricks from her travels and toil. With mushrooms and carrots instead of meat, the pho remains hardy and warming, as perfect for one of those rare chilly days in Bangkok as it is a slow morning with the air-con turned up.
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899 Sukhumvit 49 | 0 2662 5002 | daily 7am-10pm | facebook: Broccoli Revolution