Bangkok · ice cream
นิ-อ่าง ไอศกรีมไข่แข็ง ตลาดพลู (Ni-Ang Egg-Yolk Ice Cream, Talat Phlu)
The single most distinctive preparation on record here — a raw egg yolk worked directly into coconut ice cream, a technique this project has not recorded anywhere else — sold from the same railside site for fifty years by a shop that will not disclose its method.
What to order
ไข่แข็งนิ-อ่าง (Ni-Ang hardened-egg ice cream), or the double-egg version made with an added salted egg yolk, per Gourmet & Cuisine
What we know
- Signature preparation: a raw egg yolk is cracked directly into the coconut ice cream and folded through before serving, then a second raw yolk is placed on top — described by the writer as not tasting 'fishy' despite the raw egg, per Gourmet & Cuisine
- A 'double egg' variant adds a small salted egg yolk alongside the standard raw yolk, folded into the same coconut base, per Gourmet & Cuisine
- The exact recipe is treated by the shop as a closely guarded secret and staff decline to explain it to customers who ask, per Gourmet & Cuisine
- Fifty years at the same site beside the railway tracks in Talat Phlu, run daily by the two named proprietors Khun Ni and Khun Ang, per Gourmet & Cuisine
- Status
- open
- Address
- ถนนเทอดไท แขวงตลาดพลู เขตธนบุรี กรุงเทพฯ (Thoet Thai Road, Talat Phlu, Thonburi, Bangkok)
- Maker
- Run daily by two named proprietors referred to as Khun Ni and Khun Ang (คุณนิ และคุณอ่าง), per Gourmet & Cuisine
- Last checked
- 2026-08-21
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