Chay Long Raumerstraße

confidence 0.60 ·

Insider-led, Owner, chef, staff, or a close friend or family member needs to avoid this allergen themselves; kitchen practice reflects that.

Chay Long is described as a Vietnamese Buddhist monastery kitchen ('chay' meaning 'meatless') whose owner, Hien Dinh-Graf, is a devout Buddhist. The restaurant self-describes as an art-of-vegan concept with three Berlin locations, serving exclusively plant-based dishes including vegan meat substitutes and fermented specialities. The owner's personal belief system is the structural driver of the kitchen's plant-based identity.

confidence 0.60 ·

Insider-led, Owner, chef, staff, or a close friend or family member needs to avoid this allergen themselves; kitchen practice reflects that.

The kitchen is founded on the Vietnamese 'chay' tradition — 'meatless' — and the owner is a practising Buddhist. All dishes appear to be plant-based by structural design, making vegetarian accommodation inherent to the concept rather than incidental.

confidence 0.55 ·

Insider-led, Owner, chef, staff, or a close friend or family member needs to avoid this allergen themselves; kitchen practice reflects that.

As an entirely plant-based Buddhist monastery kitchen, the menu is free of meat and fish by concept. Pescatarians would be accommodated by default, though the venue is more accurately fully vegan rather than pescatarian-targeted.