Thai Cooking at the Thai Festival July 22-23

In advance of this weekend’s 4th Annual Thai Festival in Vancouver, this morning I took part in a Thai dessert making class at the Canadian School of Natural Nutrition, where Chef Mr. Sakarin Hongrattanavorakit and Asst. Prof Nanolin Dangsungwal demonstrated these special Golden desserts which were made of egg yolks.

Chef Mr. Sakarin Hongrattanavorakit and Asst. Prof Nanolin Dangsungwal

Making the Foi Thong

Foi Thong

Foi Thong recipe

The first dessert that they made in the cooking demo class today was Foi Thong, a Thai Dessert (meaning) Gold Egg Yolks Thread, it is basically a sweet dessert made of duck or chicken eggs, drawn into thin strands and boiled in sugar syrup.

Chef Parinya Lopston of Ban Chok Dee (in Langley) assists in the making of Thong Yip

Chef Parinya Lopston of Ban Chok Dee (in Langley) assists in the making of Thong Yip

Chefs making of Thong Yip

Making Thong Yip

Thong Yip

The next dessert that they made was the Thong Yip, a similar type of dessert with the same ingredients, just made into a different shape.

This weekend you can meet these chefs and see cooking demonstrations at the Thai Festival which takes places on the North Plaza of the Vancouver Art Gallery. Presented by The Royal Thai Consulate-General in collaboration with Suan Dusit Rajaphat University.

This exciting free festival will celebrate Thai Culture in our city with live performances, arts and crafts, Thai cooking, fruit carving demonstrations, and a food plaza featuring several local Thai restaurants, taking place from 10:30 am – 8pm on both days.

The food plaza features several area Thai Restaurants including:

U & I Thai

Sala Thai

Thai Box to Go

and many more.

Entrance to the festival is free and it is family and kid friendly. This festival is sponsored by the Thai Consulate in Vancouver.

By: Richard Wolak