This Thai Restaurant Serves Tempura Pot

We’ve known countries in Southeast Asia to have fairly strict drug laws, some of the most rigid rules worldwide. In Malaysia, the Philippines, and Indonesia, possessing and consuming cannabis can lead to an expensive fine or a lengthy jail sentence.

While these countries continue to enforce their tight rules, Thailand is stepping into the spotlight with its recent medical marijuana legalization. Thanks to the new laws, Thailand is moving forward into the industry without an end in sight.

One restaurant in Bangkok is taking advantage of the new laws by adding cannabis dishes to its menu. Baan Lao Ruang (The Storytelling House) is a small restaurant run by Chef Amara Akamanon. According to Breaking Asia, head chef Akamanon has one goal in mind, to educate the public by introducing cannabis in a sensible yet innovative way.

During an interview with Vice Asia, Akamanon shared that the restaurant is owned by Chaophraya Abhaibhubejhr Hospital, the first weed therapy clinic in Thailand. She added that the hospital wanted to participate in this venture to inspire guests to develop new perspectives and outlooks on cannabis, which would hopefully reduce the stigma that marijuana is associated with laziness and a lack of ambition.

Akamanon also admitted she was never one to smoke weed and still hasn’t, adding that she was a “proper lady” who heard about boys trying it out, but she knew her family would be disappointed if they found out.

At Baan Lao Ruang, guests can choose from delectable curries, sticky mango rice, stir fry, and Tom Yum infused with traces of what was once a class five narcotic. The dishes cost no more than 200 Thai Baht ($7).

Chef Akamanon said that eating her cannabis dishes might help improve your mood, “maybe you’ll get the giggles. You will relax, sleeping better that night,” she added. That said, because the dishes are infused with leaves from the cannabis plant, there are small traces of psychoactive THC, so consumers might not feel a high or any effects at all.

Akamanon added that she wanted to use cannabis for its taste. Her tempura-fried cannabis leaves are similar to eating wheatgrass because of their earthy and natural flavor.

When cannabis is added to food, it enhances the flavor by adding more “umami,” a salty, sour, sweet, and bitter flavor in one. Funny enough, you’d think Ban Lao Ruang would attract the younger generation, but the restaurant mostly caters to older people.