Rooted in Family, Made from Scratch
Plumeria began with Patty Thongchua's family recipes from Thailand — the belief that plant-based food can be just as bold and soul-warming as any cuisine.
Plumeria Vegetarian | Our Story
Patty's Recipes from Thailand
Founder Patty Thongchua grew up revering Thai home cooking — slow-simmered curries, fragrant broths, spices ground fresh each morning. When she brought those recipes to San Diego, she reimagined them for a plant-based table without losing a single note of flavor.
The Kitchen, Made from Scratch
Every day, Chef S builds Plumeria's curries from the ground up — galangal, lemongrass, kaffir lime, and 100% coconut milk — cooked with a lighter hand than most Thai kitchens, using noticeably less oil so each ingredient can speak for itself. Nothing here comes from a jar.
A Sanctuary on The 101
The Encinitas location sits along Highway 101, where the coastal air carries something unhurried and free. Step inside and the warm amber light and sweeping purple curtains make the world outside slow down.
Food that Brings Everyone Together
Vegans, vegetarians, gluten-free diners, and devoted omnivores all pull up chairs here — and every dish on the table disappears at the same pace. The food doesn't ask anyone to compromise; it just tastes this good.
The Plumeria Family
Plumeria Encinitas is part of Patty's family of San Diego Thai restaurants — Kiin Thai Del Mar, Sukhothai Kitchen, Urban Thai Kitchen, Thai Joint — all sharing the same philosophy of bold, tradition-rooted cooking.