High Life

品 70 #12 2017 年 9 月 After the experience of “sourness,” Chef Kaoropwongchai brings out dessert to sweeten us up. The sight of Mor Kaeng Piek – baked coconut taro cake topped with crispy shallots and peanuts – immediately steals the show. “The texture of this dessert is between cake and custard. The idea is to have something fluffy yet full of aroma and richness to go with a cup of coffee at the end of a meal,” Chef Kaoropwongchai says. “A wonderful meal always ends with a hint of sweetness, which can be very uplifting and brings a lot of happiness.”