Pattaya: The annual Yaowarat Vegetarian Festival has commenced, drawing crowds to Pattaya as people begin their "stomach cleansing day" in anticipation of the festival, which runs from October 21-29, 2025. The city is bustling with individuals making merit and purchasing vegetarian food, while the prices of vegetables have surged due to recent flooding.
According to Thai News Agency, the Yaowarat Old Market is lively with Chinese-Thais and tourists purchasing a variety of vegetarian foods, ranging from fresh to dried and prepared items. The market, along with shops and shrines throughout Yaowarat, is adorned with yellow flags as families begin their vegetarian diet a day early, observing "Cleansing Day" to purify their bodies and minds.
The atmosphere in Pattaya, particularly in front of the Sawang Boriboon Dhammasathan Foundation, is vibrant with activity. Vegetarian restaurants like Weng Phochana are experiencing a high demand despite a slight increase in vegetable prices, which Thanat, the restaurant's owner, notes is typical for this time of year. Despite the price hike, the restaurant maintains its meal price at 50 baht per box to ensure accessibility for all participants.
In Phuket, the prelude to the 2025 Vegetarian Festival at the Jui Tui Tao Bokeung Shrine is equally bustling, with visitors placing gold leaf on the Ko Teng pole as a ceremonial start to the festival. The official opening is set for October 21-29, 2025, with vendors allowed to start earlier this year.
The floods have notably impacted vegetable prices, with reports from Phang Nga Province indicating a rise of 10-20 baht per kilogram. Despite this, the festival is expected to generate significant economic activity, with Thanawat Phonwichai of the University of the Thai Chamber of Commerce projecting a cash flow of 45.903 billion baht, marking a 2% increase from the previous year.
Pharmacist Suphattra Bunserm from the Food and Drug Administration (FDA) advises festival-goers on selecting healthy vegetarian options, emphasizing the importance of checking labels for FDA approval and choosing seasonal produce to minimize chemical contamination. She also shares tips on washing fruits and vegetables to reduce chemical residues, recommending methods such as soaking in plain water, baking soda, or salt water.