Green Elephant Vegetarian Bistro opened in downtown Portland in 2007, established by Chef Dan Sriprasert. The cooking started from Thai roots and grew to fold in Malaysian, Japanese, Chinese, and Indian influences, all built into a menu with no meat at all.
The menu runs through stir-fries, curries, noodle dishes, and fried rice — Char Guay Teow, Panang Curry Vegetable & Tempeh, and Pad Thai sit alongside appetizers like Roti Canai and King Oyster Mushroom Tempura. Many dishes are vegan or can be made vegan, and gluten-free substitutions run throughout.
The restaurant sources local products where it can, pouring Portland beers, house-blended teas, locally roasted coffee, and Maine-made sodas, with a wine list that includes vegan and organic options. Regulars describe it as a consistent, cozy neighborhood spot with friendly staff, even when service has its off nights.
The menu runs through stir-fries, curries, noodle dishes, and fried rice — Char Guay Teow, Panang Curry Vegetable & Tempeh, and Pad Thai sit alongside appetizers like Roti Canai and King Oyster Mushroom Tempura. Many dishes are vegan or can be made vegan, and gluten-free substitutions run throughout.
The restaurant sources local products where it can, pouring Portland beers, house-blended teas, locally roasted coffee, and Maine-made sodas, with a wine list that includes vegan and organic options. Regulars describe it as a consistent, cozy neighborhood spot with friendly staff, even when service has its off nights.