The ice cream parlour opened its doors in Bangkok’s Tao Poon area in 1970 and has chosen to stay put. Today, under the new direction of the third-generation operators, the brand is enjoying a sophisticated facelift, introducing fresh ideas while still maintaining its traditional recipes.

Located in Bangkok-Nonthaburi Soi 2, next to Tao Poon market and a short walk from MRT’s Tao Poon station, the 40-seat ice cream sanctuary is housed in a renovated, simply decorated shophouse with a white tile floor, marble tables, and a wooden counter and panels.

Nationphoto/Korbphuk Phromrekha

Thipparot was one of the first to introduce such distinctive flavours as kati ruam mit (coconut milk mixed with jackfruit and lod chong or pandan flavoured rice flour droplets), durian, Thai tea, taro, corn, and lychee. Now it’s adding to these staples with 10 new fine-dining style dishes that merge its signature flavoured ice creams with Thai traditional desserts and snacks.

Coconut milk ice cream with mixed toppings/ Nationphoto:Korbphuk Phromrekha

You can enjoy coconut milk ice cream with hot thang taek (Thai-style pancake topped with shredded coconut, sugar and sesame) for Bt99 or the Thai dessert pla kim khai tao (salty and sweet rice flour strings in coconut milk) with taro ice cream and crispy fried taro chips for Bt89.

Thai traditional dessert thang taek goes with coconut mik ice cream./Photo courtesy of Thipparot

The coconut milk ice cream is also a perfect match for the Thai snack of mee krob (crispy vermicelli with tamarind sauce) for Bt109, while the home-made soy milk is served with black sesame ice cream, also Bt109.

Taro ice cream is served with Thai dessert pla kim khai tao./Photo courtesy of Thipparot

The mixed dessert of maeng luk (sweet basil seed), lod chong, kao tok (popped rice), and kao niew dum (black sticky rice) is presented with a scoop of coconut milk ice cream topped with foi thong (sweetened egg threads) for Bt119, while a scoop of fresh milk ice cream served with toasted and buttered bread together with maple syrup sauce costs you Bt109.

Coconut milk ice cream is served on a bed of mixed dessert./Nationphoto:Korbphuk Phromrekha

“My grandfather created the ice cream recipes 49 years ago, long before there were ice cream parlours on Bangkok’s streets. His first flavour and the one that has remained the best-seller is kati ruam mit, followed by other options such as coconut milk mixed with sweet basil seeds, durian, black sesame and coffee. We now have 18 original flavours on offer as well as seasonal options like longan and sugar-apple,” says Saowalak Sophonthanawat, 30, adding that some 1,000 kilograms of kati ruam mit ice cream alone are produced every week.

Home-made soy milk is served with black sesame ice cream./Photo courtesy of Thipparot

Last year, Saowalak and her partners decided to take things a step further and starting working with a pastry chef consultant to develop new ice cream-based dishes by merging them with Thai traditional desserts and snacks.

The coconut milk ice cream is paired with Thai snack of mee krob and a scoop of fresh milk ice cream goes well with toasted and buttered bread./ Photo courtesy of Thipparot

“Our coconut milk ice cream is made from coconut sourced from Thap Sakae district in the Southern province of Prachuap Khiri Khan and has a creamy and aromatic flavour. The mon thong durian is used for our durian flavour while Thai tea is home-brewed from the leaves. Our ice cream doesn’t contain any additional flavoured powders, preservatives, emulsifiers or stabilisers,” adds Tritospol Wichitkul, one of Saowalak’s business partners, who works at an advertising agency.

Lemongrass jelly, fried chilli and fresh milk ice cream is served to represent tom yum while traditional summer refreshing treat of tang mo pla haeng also goes with fresh milk ice cream and custard mousse./Photo courtesy of Thipparot

The original flavoured ice cream also gets a spicy makeover with a clear sphere of lemongrass jelly together with crispy fried red chilli to represent the Thai favourite tom yum. It’s priced at Bt119. The traditional summer refreshing treat of tang mo pla haeng (watermelon with dried fish flakes) is recreated and served with a scoop of fresh milk ice cream on a bed of custard mousse (Bt99).

Thai tea ice cream with flakes of yim sanae crispy snack and salted egg yolk sauce. /Nationphoto:Korbphuk Phromrekha

For a sweet and savoury taste, patrons can opt for a combination of Thai tea ice cream presented with flakes of Thai-Chinese snack yim sanae (fried white sesame cookie), salted egg yolk, taro chips and salted egg yolk sauce (Bt109).

The original flavoured ice creams /Photo courtesy of Thipparot

The 18 original flavoured ice creams go for Bt30 a scoop, except for durian which is priced at Bt40. The toppings, which include coconut sticky rice, nipa palm seeds, roasted peanuts, mango, lotus seed and star gooseberry in syrup, go for Bt5 a pop.

Sensational scoops

>>>Thipparot is located just 20 metres from the mouth of Bangkok-Nonthaburi Soi 2, next to Tao Poon market and a short walk from MRT’s Tao Poon station.

>>>It is open daily from 9am to 8pm.

>>>Call (02) 585 0415, (02) 585 0209 or visit Facebook/thipparoticecream.

The country’s bounty of exotic fruits is being showcased in traditional Thai dishes from July 10 to August 10, with treats such as Ma-Hor – caramelised palm sugar, minced chicken, sweet dried turnip, roasted peanut and pineapple, Yam Pla Salid Kab Apple Keaw – dried crispy fish salad with green apple and lemongrass, Yam Pollamai Kab Goong Sod – mixed fruit salad with cashew nut and shrimp, Chu Chee Lychee Talay Thord” – deep-fried seafood served with lychee and dried red curry, and Yam Pak Boong Krob Look Ngoh Sod Sai – morning glory and roasted chicken salad with rambutan stuffed with pineapple.

Prices start from Bt280 and the restaurant opens daily for lunch from 11.30am-2.30pm (Monday to Saturday) and from 6pm-10.30pm for dinner. For reservations telephone (02) 126 8866 ext 1232 or email spicemarket.asia@anantara.com. For more info, visit www.siam-bangkok.anantara.com.

Foodies will relish the exciting flavours and tantalising dishes, carefully prepared using the freshest and best seasonal ingredients.

Served in traditional pinto Thai food containers, each set for two persons is a must-try, with eternal Thai favourites such as soft-shell crab and mango sticky rice. The sets start at Bt1,200 net for two persons. Available every day for lunch and dinner, each set also serves the favourite summer time dessert — mango and sticky rice.

“Thantawan Pinto Set” (vegetarian), priced at Bt1,200 net, includes spicy mixed mushroom salad, green curry with mixed vegetables and basil leaves, stir-fried eggplant with fried bean curd and basil as well as steamed jasmine rice.

The “Leelawadee Pinto Set”, priced at Bt1,400 net, offers crispy soft-shell crab with green mango and chili salad, red curry beef with coconut milk and kaffir lime leaves wok-fried asparagus, mushroom and shrimps, steamed jasmine rice.

Lastly, “Mali Sorn Pinto Set” priced at Bt1,600 serves spicy roasted chicken and lemongrass salad, grilled pork neck in red curry with eggplant and basil, stir fried broccoli, mushroom and deep-fried salmon, steamed jasmine rice.

Along with the tasty new pinto set menus being introduced this month, a vast array of delicious local and international dining can be enjoyed by all at River Barge Restaurant, and there is certainly something to tempt everybody on the eclectic menu. Add in the absolutely perfect location right beside the beautiful Chao Phraya River, and everything is set for a memorable lunch or magical evening with friends or family.

Open every day at Chatrium Hotel Riverside Bangkok from 6am to 10.30pm. Reservations telephone (02) 307 8888 ext 1923 or email riverbarge.chrb@chatrium.com.

The Marriott International festival showcases the vibrant street food with the top chefs of 19 Marriott hotels all across Bangkok paying tribute to the city’s simple yet delicious street cuisine.

“We are excited to once again present the best picks from Bangkok’s inspired street-food scene as well as regional and international favourites,” says Karl Hudson of Marriott International.

There will be “chef battles” and fun family activities. Anyone can attend and there is no entrance fee.

Diners can enjoy each evening in the outdoors with casual seating, picnic areas, a kids’ zone, fun crafts and a live music onstage.

The tantalising food and desserts will cost Bt60 to Bt150.

Register in advance at www.MLiveFoodMarket.com got a chance to win one of 200 Bt250 lucky-draw vouchers that can be redeemed at the event. Winners will be notified via email on July 12.

Starting this month, the group will focus on the flavours of southern Thailand, including an educational trip that will allow its international chefs to experience this exotic region and its exquisite cuisine first-hand.

From Sunday (July 7) through July 12, the company will lead chefs from COCA and Mango Tree restaurants in 13 countries to southern Thailand for a gastronomic journey of discovery that includes workshops, farm visits, tasting sessions and training. They will be able to learn about the native ingredients, cooking techniques and culture, as well as joining the locals for a series of demonstrations.

This immersive educational comes ahead of the launch of a new southern Thai menu, which will be rolled out across its global collection of restaurants in October this year.

One of the kingdom’s four culinary regions, southern Thailand is famous for its intense aromas, tangy sourness and spicy heat. Due to its geography – a peninsula lapped by the Andaman Sea to the west and the Gulf of Thailand to the east – the south is also famous for its fresh seafood, while Malay and Chinese influences also feature strongly. Popular dishes include gaeng som (tamarind curry), kua kling (spicy ground meat with curry paste) and khao yam (rice salad).

“Southern Thailand has evolved a distinctive style of cuisine that is unlike any other part of the country. Its seafaring heritage has created dishes that exude an international style, while the area’s large Muslim population has added rich cultural characteristics,” said Trevor MacKenzie, COCA & Mango Tree Restaurants’ Global Managing Director. “We look forward to giving our chefs the opportunity to experience southern Thailand first-hand. This will help us to create completely authentic dishes in our restaurants worldwide.”

The company’s educational trip kicks off on Sunday when the culinary professionals arrive in Bangkok for a welcome dinner. The following morning, the group will fly south to Nakhon Si Thammarat, where they will stay in Baan Laem, a self-sufficient fishing community, and learn the insights of the region’s cultural diversity. The afternoon will include a tour of a bao mango farm and a southern curry paste workshop, demonstrating how to create the province’s unique flavours.

The next day, following a morning boat tour to observe the fishermen’s way of life, the team will head to Surat Thani, where they will learn how to make salted duck eggs – a local specialty. The chefs will also be able to experience life in a seaside community, learn the art of making shrimp paste, and take part in a coconut workshop, which will highlight one of southern Thai cookery’s most important ingredients. They will then fly back to Bangkok on Wednesday (July 10).

Throughout their journey through southern Thailand, COCA and Mango Tree’s chefs will be hosted in homestay accommodation, further enhancing their connection with each destination.

On their return to the Thai capital, the team will be able to put their newly-acquired skills to the test with an all-day training session at Mango Tree’s headquarters, which will teach them how to create nine dishes from the new southern Thai menu. Finally, a workshop will introduce the group’s latest concepts, including brunch, vegan cuisine and dessert menus, before the chefs bid farewell to Bangkok with an evening farewell dinner.

Nattapon Nimmanphatcharin, president and CEO of the Digital Economy Promotion Agency, said visitors would find the Thailand Pavilion in the Mobility Zone, where it will cover 3,606 square metres – the largest area ever devoted to Thailand at the World Expo.

Wafting over an exhibition named “Mobility for the Future” will come mouth-watering aromas of Thai dishes, which have always been a hit at the expos.

Little Bangkok will occupy 160sqm on the pavilion’s ground floor, and decorated in contemporary Thai design to create a cosy and comfortable atmosphere for 50 guests at a time.

The menu will feature the classic combination of galangal, lemongrass, and kaffir lime leaves for the famous Tom Yum Kung (Hot and Spicy Prawn Soup), strong southern spices in Massaman Curry, coconut milk and pungent curry paste in colourful Green Curry, Krapao (stir-fried mince with holy basil), and popular street food like Pad Thai, along with herbal drinks, Thai desserts, and other special dishes.

Said Nattapon: “Mobility for the Future hosted by the Ministry of Digital Economy and Society and other agencies will not only illustrate culture by presenting the architecture and technology of Thailand, but also demonstrate what bonds Thai people together. This differentiates Thailand, making it stand out and creating good impression with foreigners. We can communicate all this through Thai cuisine because its reputation is globally recognised.”

Kirdjakree Haemapun, CEO of Culex Hospitality group and founder of Little Bangkok, added: “We are proud to be a part of the Thailand Pavilion and to help create a memorable experience of Thailand. It is also a great opportunity to spread Thai culture and Thai food to foreigners. Little Bangkok has eight branches in Dubai and it has been in operation for six years. It won the Excellent Thai Restaurant 2019 Award given by TripAdvisor, the world’s largest travel site, and was also named Best Pan Asian Casual Dining 2018 by Zomato, one of the largest food aggregates in the world. Little Bangkok also provides catering and quick meals in supermarkets.

Mango Chili Bangalore opens on Friday at the Forum Shantiniketan Mall, in the upmarket Whitefield area of the city.

The new restaurant will focus on serving Thai street food in a stylish and social setting, the operator said.

Indian diners would be transported back to the bustling streets of Bangkok, with bright and bold interiors featuring modern artworks and fun décor, including a Thai tuk-tuk, the operator added.

Indoor and outdoor seating would be available, including hanging rattan cocoon chairs, and guests can also order dishes to take away.

The store will be operated by HMSHost International, a leading provider of food and beverage locations at high traffic locations worldwide.

Walter Seib, the CEO of HMSHost International, said: “We are delighted to open the first Mango Chili Thai Café in Bengaluru. HMSHost International is creating new food destinations by working with inspiring global brands and introducing new food concepts around the world. The partnership with Mango Tree enables us to grant our guests in Bengaluru the experience of an authentic Thai restaurant concept.”

Previously home to Raffles Grill, the dining space has been carefully restored and patrons are now invited to discover the world of Pic’s culinary identity which reflects her search for aromatic complexity, combinations of flavours and tastes.

Pic hails from a long lineage of chefs with the family’s culinary heritage beginning with the opening of their first restaurant back in 1889. As a third-generation Michelin-starred chef, she follows in the footsteps of her father and grandfather, reflecting Raffles Singapore’s rich heritage since it was established in 1887.

“Making our debut in Asia at Raffles Singapore is a very natural choice for me. Like Raffles, the Pic family’s culinary heritage spans more than a century. Just like this beautiful hotel, we are storytellers and constant seekers of excellence. Together, we share the vision of providing distinctive experiences to our guests, delivered with innovation that combines both tradition and change,” Pic says.

Designed by the award-winning Champalimaud Design led by Alexandra Champalimaud, the 46-seat La Dame de Pic embodies an air of timeless elegance. Soft pink hues and rich plums are matched with grey clay tones and metallic accents, while a peony bas relief graces the ceiling. Taking centre stage in the restaurant is a gold chandelier composed of tiers of discs with laser-cut spades, a play on “La Dame de Pic”, which translates to “queen of spades”. Wall sconces that play on circular geometries add an element of charm and enchantment while making a bold and definitive creative statement in the dining space.

Berlingots

The restaurant is helmed by chef de cuisine Kevin Gatin who has been a protege of Pic for more than eight years and has been personally handpicked by her to lead the kitchen here. The dining venue offers a variety of set menu options that will be changed seasonally. With influences from Valence and also the Southeast Asian region, they deliver creative stories while offering various tastes.

Diners can indulge in many signature creations, such as the Berlingots – iconic pasta parcels found in all of Anne-Sophie Pic’s restaurants around the world with unique and slight adaptations to reflect the character of each establishment’s locale. In Singapore, the incarnation of the signature Berlingots incorporates a local touch with a new flavour association using the herb of grace, also known as Chou Cao, which enhances the Berlingots’ French cheese fondue filling.

Cucumber with Oscietra Caviar

Other specialties include Cucumber with Oscietra Caviar, a starter of fine caviar, pickled cucumber, cucumber consomme infused with blackcurrant, and a quenelle of hojicha tea, cubeb pepper and blackcurrant ice cream; Brittany Lobster, slow-roasted with shellfish butter and served with a coriander-and-barley-infused broth; and Tajima Wagyu Beef, roasted Japanese wagyu accompanied with smoked beetroot and a osmanthus-infused mushroom broth.

Araguani Chocolate

The culinary journey continues with desserts such as Pic’s signature White Mille-feuille, featuring ginger flower light cream, confit grapefruit and Litsea cubeba emulsion; the refreshing Gariguette Strawberry and Rosat Geranium, which consists of confit Batak berries, strawberry consomme and geranium rosat sorbet; and Araguani Chocolate, which contrasts light Araguani chocolate mousse, Nikka whisky caramel and smoked Tahitian vanilla ice cream for a decadent finish to the dining experience.

The extensive beverage menu has been conceptualised by Paz Levinson – Pic Group ‘s executive sommelier in collaboration with Stephane Soret, Raffles Singapore’s director of wine and F&B special projects. The wine list in particular offers a selection that leans towards the French regions, with a particular focus on Pic’s birthplace, the Rhone Valley.

Lunch and dinner are available from Tuesdays to Saturdays. Find out more at http://www.RafflesSingapore.com.

Readers can expect to find such authentic Thai recipes as Gaeng Kiew Waan (green curry), Khao Soi Gai (Northern-style Thai noodle soup) and Massamun Nua (Southern-style Thai beef curry) as well as Vietnamese Cau Lau noodles, Balinese Kare Ikan fish curry and Portuguese Arroz de Marisco.

Through its 232 pages, the book introduces readers to the unique flavours, ingredients and customs of each Anantara destination, from Thailand, Anantara’s country of origin, to the landlocked plains of Zambia. Insights from renowned author Joe Cummings paint an authentic picture of the food culture in each destination, while 33 recipes by Anantara chefs allow readers to recreate the flavours of Anantara at home. Photographer Christopher Wise is in charge of translating each local culinary culture into visual language.

Green curry with roti

“Showcasing local food traditions is one of our goals as it enables guests to get a taste of the local culture,” said William E Heinecke, chief executive officer of Minor International Public Co Ltd and founder of the Anantara brand. “As a Thai brand that has become global with a presence today in more than 50 countries, we are proud to take part in promoting Thai cuisine and Thai culture to travellers worldwide. I am delighted to share the culinary legacy of Anantara in the hope of immersing the readers in the heritage and traditions of some of the key destinations of the world.”

Sponsored by the Tourism Authority of Thailand (TAT), the book is available at all Anantara properties for Bt990 or US$29.95.