LOT CHONG SINGAPORE
Rich Cultural History
There is much conjecture in culinary circles in Thailand as to the origin of the Thai dessert known as Lot Chong Singapore. Some report that as the dish uses tapioca flour and Thailand at that time still had no technological capability to manufacture tapioca starch, that the flour had to come from Singapore. They say tapioca flour was called Bpaeng Singapore, or Singapore Powder. Other food history sites indicate tapioca flour was not actually used in the original dish, but rather mung bean flour, which was readily available.
To date, the most believable story is that of the Thai origins being Yaowarat...Bangkok's Chinatown.
The story goes that the first shop making this dessert in Thailand was a shop in Yaowarat close to the Singapore Theatre, later renamed to the Chalermburi Theatre. The association with the location saw the name of the dish simply shortened to Lot Chong Singapore, rather than something like Lot Chong from near the Singapore Theatre. The name of the original shop was later renamed to Singapore Phochana
Two of our food tours sample this dish, done two extremely different ways. On our Morning Market & Street Food Walking Tour, we try it the way you would find it in most of the Kingdom. On our Original Flavours of Phetchaburi tour, you get to try it with the delicious Phetchaburi palm sugar
Shrouded Origins
Shrouded in mystery and bathed in sweet tradition, Cendol's origins hug the shadows of Southeast Asia's complex culinary tapestry. Hints of its birth suggest the verdant lands of Java, Indonesia, where it was once known as "dawet", a name echoing through the annals of 19th-century Javanese manuscripts.
Cendol is an icy elixir of bliss which marries tender green rice flour jelly, coconut milk and golden palm sugar syrup. The symphony of flavours curiously mirrors the charm of Thailand's Lot Chong, doesn't it? One can't help but wonder at the parallel narratives of these two desserts; both steeped in similar flavours, yet hailing from distinct regions.
Over time, Cendol has evolved, much like the diverse cultures that dot the Southeast Asian landscape. It stands tall as a quintessential gem in Southeast Asia's gastronomic crown, offered at everywhere from roadside vendors, to bustling food courts and vibrant hawker centres.
Phetchaburi Style
Most of the Kingdom of Thailand serves Lot Chong with sweetened coconut cream or milk, but with the city of Phetchaburi gaining UNESCO Creative City of Gastronomy status, the addition of their local palm sugar was an obvious choice. This is not mixed with the coconut cream / milk initially, but rather poured on at the end. The result is a deep caramel blast which is not as sweet as you might think, but utterly delicious.
Lot Chong Info
So regardless of where this refreshing dessert has its origins, it has found a home here in the Kingdom of Thailand. All over the Kingdom, vendors sell this amazing concoction to eager customers.
Don't forget to check our food tours, which specifically sample this dessert;
On our Morning Market & Street Food Walking Tour, we try it the way you would find it in most of the Kingdom. On our Original Flavours of Phetchaburi tour, you get to try it with the delicious Phetchaburi palm sugar.
It's your call!
Don't forget to check our food tours, which specifically sample this dessert;
On our Morning Market & Street Food Walking Tour, we try it the way you would find it in most of the Kingdom. On our Original Flavours of Phetchaburi tour, you get to try it with the delicious Phetchaburi palm sugar.
It's your call!