Wednesday, October 19, 2011
Singapore in Yaowaraj
One of the desserts that Thais love is lod chong Singapore, pandan leaves infused with tapioca worm-like noodles in coconut milk, and topped with shaved ice when served. In Thailand people believe that the green color lod chong Singapore is a dessert that originated from the Lion City - Singapore. I found, it is not exactly the case. A similar dessert is very popular in Indonesia, Singapore, Malaysia and even Hong Kong, called cendol (or chendol); it probably originated from Indonesia instead of Singapore.
The Thai version of cendol, lod chong Singapore, was introduced by a local dessert vendor near the former Singapore Theater a few decades ago. Today the original lod chong Singapore shop is still there, in Yaowaraj, and it had a representative name, Singapore Pochana. Lod chong Singapore is probably a native Thai dessert with the influence of South East Asia, just as in part of the Thai cuisine there is a trace of Myanmar, Chinese and Vietnamese influence lingering.
My glass of lod chong Singapore, the 'green worm', was lacking in texture, and the coconut milk was not aromatic, with the only taste was so sweet and very sweet. My chance to return for its lod chong Singapore is thin, even if I don't mind the shop hygiene issues.
Singapore Pochana ***
680 Charoenkrung Road
Samphanthawong, Bangkok 10100
Open daily (except Thursday) : 10 am - 10 pm
Pay (lod-chong Singapore for one): around THB 20
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