Farmhouse Kitchen x Veganizer | $45 for 5 Vegan + Gluten-Free Small Plates

From our sponsors:
Farmhouse Kitchen x Veganizer
April 26 – May 3, 2026
11:30AM-2:30PM, 5-9PM | $45 | All Ages
More info: instagram.com

Farmhouse Kitchen
3354 SE Hawthorne Blvd, Portland, OR 97214

From Sunday, April 26 to Sunday, May 3, enjoy the Farmhouse Kitchen x Veganizer menu with creamy tom kha soup, vibrant veggie fresh roll, refreshing pomelo salad, spicy tom yum mapo tofu (or yellow curry for folks who prefer less heat), and mango butterfly pea flower sticky rice. Which dishes are you most excited to try?

Only available at the Hawthorne location, our set menu includes both Farmhouse Kitchen favorites and limited time dishes. $45 for 5 vegan and gluten-free small plates. Add on a glass of Sauvignon Blanc for $8, butterfly pea flower limeade soda for $5, or other vegan offerings.

Meet The Chef
KASEM SAENGSAWANG aka CHEF POP
Chef Kasem Saengsawang, known to many as Chef Pop, arrived in the United States with $300 in his pocket and a dream rooted in the markets of Loei, Thailand — where his grandmother first taught him to cook from the heart. He started as a prep cook, working kitchens to pay his way through school before earning his culinary diploma from Le Cordon Bleu in San Francisco. Today, he is one of the most recognized Thai chefs in America.

As the founder of Farmhouse Kitchen Thai Cuisine (2015), Daughter Thai Kitchen (2016), Son & Garden (2019), and Noka Ramen (2022), Chef Kasem has built a culinary movement he calls “Thai Food New Generation” — a bold, modern take on Thai cuisine that honors tradition while pushing boundaries. His restaurants span San Francisco, Oakland, Menlo Park, Berkeley, Los Angeles, and Portland.

In 2025, Chef Kasem was crowned Food Network CHOPPED Champion in the “Thai Takedown” episode, a victory he dedicated to “the culture, the community, and everyone who believed in me.” His restaurants hold the prestigious Thai SELECT Signature Award from the Thai government, and he works closely with Thailand’s Ministry of Commerce to champion Thai cuisine as a global soft power — most recently leading the “Thai Village” experience at the LA Times Food Bowl. He has also been honored with a commendation from the City of Oakland and earned the Michelin Bib Gourmand for Best Thai Restaurant in San Francisco (2016–2020).

Whether cooking for a national TV audience or preparing meals for a temple donation kitchen, Chef Kasem’s purpose has never changed — gathering family and friends around a shared table, the way his grandmother taught him.

The Menu

Soup: Tom Kha
A creamy coconut soup infused with galangal and lemongrass, served with mushroom and vegetables. Balanced with tangy lime juice and hint of spice.

Starter: Veggie Fresh Roll
Fresh rice paper wraps filled with tofu, mixed greens, bean sprouts, mints, carrots, and vermicelli noodles. Served with a savory chili peanut sauce. (contains peanuts)

Salad: Yum Som O
Bright and refreshing salad with juicy pomelo tossed with fresh herbs, crispy shallots, toasted coconut, and chili. Served on a crunchy rice cracker. (contains peanuts)

Entree: Tom Yum Mapo Tofu
Thai-style stir-fried tofu in a bold tom yum inspired sauce with lemongrass, Thai lime leaf, galangal, and chili. Bright, tangy, and aromatic with a smoky wok finish. Served with Farmhouse’s signature jasmine blue rice and a side of veggie pickles. (medium spicy; a mild curry is available by request)

Sweet Ending: Mango Sticky Rice
Creamy coconut butterfly pea flower sticky rice with fresh mango, served with sesame seeds and fresh mint.

Beverage Pairings (add-ons)
Non-alcoholic: Anchan Butterfly Pea Flower Limeade Soda +$5
Wine Pairing: Farmhouse Festive Sauvignon Blanc +$8

More Vegan Offerings (add-ons)
If you’re looking to add on more dishes, some of our favorite Farmhouse Kitchen vegan offerings are the herbal rice salad, samosas, and yellow curry.