Tops Eatery Central Chidlom

A dessert made from Khao Fang (sorghum) seeds, stirred until soft and cooked. Topped with fresh coconut milk seasoned with a slightly sweet, rich, and salty flavor. The texture is smooth and soft with a subtle aroma of grains.

Diced water chestnuts coated in tapioca starch, boiled until bright red like pomegranate seeds. They float in fragrant sweet coconut milk. The texture is crunchy from the water chestnuts and chewy from the starch. It is popular to eat with ice for refreshment.

The dessert is made from dough shaped into spiral patterns, boiled in rich, sweet, and creamy coconut milk, sprinkled with fragrant roasted white sesame seeds. The dough has a chewy texture that is enjoyable to eat, pairing well with warm coconut milk.

A rare ancient Thai dessert made from flour mixed with pandan leaf water, resulting in soft, bouncy, and smooth emerald green dough balls. They float in coconut milk infused with candle smoke. The taste is sweet and rich, with the fragrance of pandan leaves and candle smoke.