Bangkok 3: At the Praya Palazzo
I had lunch at the lovely Praya Palazzo, a former 17th-century Italo-Thai palace right on the Chao Phraya river.
– Kao Tang Nah Tang: rice puff (round shape) with minced pork sauce
– Satae Kai: Chicken Satay (Skewered Grilled Chicken with Peanut Sauce)
– Por Pia Tod: Spring rolls
– Toong Tong: Fried wonton
– Kai Hor Bai Toey: Grilled Chicken wrapped in Pandan leaves
These Toong Tong, fried wonton, were especially good.
-Moo Pad Som Siaw: Pork and Eggplant stir-fried Curry. This was really fantastic, the eggplant had a smoky deep taste that it is really hard to find back in Japan.
– Tom Kha Kai: Spicy Chicken Soup with Coconut Milk and Galangal.
– Pad Pak Nop Pa Kao: Stir-fried Mixed Vegetables.
-Gang-Ped Ped Yang: Roasted duck in Red Curry with Seasonal Fruits – Baby Tomatoes and Lychee.
– Sang Ka Ya Fak Tong: Pumpkin pudding
– Foi Thong: Sweet Vermicelli Egg Yolk
– Ice Cream Ga-ti: Coconut ice cream
All these were great, but I especially liked the Foi Thong. Don told me it was created by a Japanese woman married to a Thai. Another source says “Foy Thong (Gold Egg Yolks Thread) is an ancient Thai dessert, which is served in auspicious ceremonies and was brought by Lady Witchayen in the period of King Narai. It is in popular group of desserts consisting of “Thong” (meaning “Gold”). Its name means treasure and its long thread means long life. Foreigners name it “golden hair”. Therefore, when used in ceremonies, Foy Thong is not cut.”
Another site says, “Khanom Foi Thong” or golden rain is made of egg yolk It looks like golden threads into hot syrub. This sweet is usually made for wedding ceremonies. Foi Thong is compared to the long lasting love of of brides and grooms.
Wikipedia goes with the Portuguese explanation, but does mention the Japanese ‘Keiran Soumen’:
“Like other egg-based Portuguese sweets, fios de ovos is believed to have been created by Portuguese monks and nuns around the 14th or 15th centuries.Laundry was a common service performed by convents and monasteries, and their use of egg whites for “starching” clothes created a large surplus of yolks. The recipe was probably taken to Japan and Thailand by Portuguese explorers between the 16th and 18th centuries”.
Whatever its origin and name, it is scrumptious.
FYI, here is a sneak peak ofs what it looks like inside: