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Delicately Thai
Guru, Mika Apichatsakol, Published on 14/10/2016
» Growing up in Thailand, I was never really fond of our traditional desserts. The combination of coconut and undisguised sugar -- cornerstones of Thai confection -- always hit me like a note too sharp for my bass range of creamy, chocolaty sweets. Why I wanted to give Wanlamun a try, nonetheless, is knowing that it comes from the same patissier behind the short-lived but sensational Let Them Eat Cake, the closure of which we are still crying over.
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