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Kor Panich in Bangkok, Thailand
Few desserts are as universally beloved in Bangkok as khao niao mamuang, better known as mango sticky rice. The recipe is deceptively simple: glutinous rice is simmered with coconut milk, sugar, and a pinch of salt until just al dente. It’s then plated with thick slices of sweet mango, drizzled with a lightly salted coconut cream, and finished with a sprinkle of crunchy roasted mung beans. You'll find endless varieties of this staple from chi-chi Royal Thai restaurants to humble street stalls all over town. Some places experiment with infused creams, pandan- or butterfly pea-colored rice, or sculptural plating, but Kor Panich, which has been perfecting the classic version for nearly a century, remains the gold standard for those in the know. Operating out of a 19th-century shophouse in Bangkok’s historic Phra Nakhon district, the family-run business traces its roots to Thailand’s royal kitchens. Every component is still made from scratch and sourced with obsessive care. The glutinous rice comes from the highlands of Chiang Rai and the coconuts are from the southern province of Chumphon. The fragrant and sweet nam dok mai mangoes practically melt off the pit.
Few desserts are as universally beloved in Bangkok as khao niao mamuang, better known as mango sticky rice. The recipe is deceptively simple: glutinous rice is simmered with coconut milk, sugar, and a pinch of salt until just al dente. It’s then plated with thick slices of sweet mango, drizzled with a lightly salted coconut cream, and finished with a sprinkle of crunchy roasted mung beans.
You'll find endless varieties of this staple from chi-chi Royal Thai restaurants to humble street stalls all over town. Some places experiment with infused creams, pandan- or butterfly pea-colored rice, or sculptural plating, but Kor Panich, which has been perfecting the classic version for nearly a century, remains the gold standard for those in the know.
Operating out of a 19th-century shophouse in Bangkok’s historic Phra Nakhon district, the family-run business traces its roots to Thailand’s royal kitchens. Every component is still made from scratch and sourced with obsessive care. The glutinous rice comes from the highlands of Chiang Rai and the coconuts are from the southern province of Chumphon. The fragrant and sweet nam dok mai mangoes practically melt off the pit.
