dessert
Foi Thong
ฝอยทอง
Mild
Foi Thong is golden egg threads — delicate strands of egg yolk and sugar syrup piped into boiling sugar and shaped into intricate nests, a Portuguese-influenced royal Thai dessert.
Cultural Origin
Foi Thong, golden egg-yolk threads, was introduced to the Ayutthaya court in the 17th century by Maria Guyomar de Pinha, a Portuguese-Japanese-Bengali cook who served at the court of King Narai. The dessert remains a marker of Portuguese influence on Thai palace sweets and is essential at weddings and auspicious ceremonies.
Allergens & Sensitivities
egg
Key Ingredients
- egg yolks
- sugar syrup
- jasmine-scented water
Where to Try It
Traditional dessert shops and royal Thai cuisine restaurants; common at Thai weddings.
Tips
- Foi Thong is extremely sweet — it is meant to be eaten in small quantities as an accompaniment to Khanom Buang or other mild pastries.