40. Sang Kaya Fug Tong
A medium-sized pumpkin is de-seeded and filled up with the creamiest coconut cream custard imaginable. When the custard hardens, the pumpkin is sliced like a pizza.
A spoonful of candied pumpkin and coconut custard is then added. Sweet nectar.
This custard takes time to make so it's usually sold in the late afternoon and night at Poi-sien Restaurant (nickname: Pumpkin Lady), Soi Ratchawithi 6, Boonme Building. Open from about 10 a.m. to 10 p.m. Tel: +66 (0)84 527 5521