Thong muan has always been simple. Crisp. Sweet. Something you grab without thinking. That’s exactly why it works as a starting point. This time, Praça teams up with Kaew Boutique—the Kanchanaburi-born dessert brand that built a following by doing one thing well, then refusing to stop there.
Kaew isn’t new to this. The brand traces back to a family operation from 1989, now reworked into something sharper, more deliberate. A modern Thai dessert label with a clear idea: original doesn’t mean fixed.
They work close to the source. Local ingredients. Tight control. Two production lines behind the scenes. And a steady stream of seasonal drops and collaborations that keep things moving.
Coconut rolls are their signature. Especially the one they developed soft and crispy Thong Muan. But more importantly, they treat it like a format, not a finished idea. They’ve already pushed it into French techniques, Italian flavors, even savory territory before. So this collaboration with Praça feels less like a stretch, more like a continuation.
Together, they take Thong muan in two directions.
Together, they take Thong muan in two directions.
One goes savory.
Phanaeng spices with Slow-cooked beef. Coconut rolls that carry heat, fat, and depth instead of sugar. It shouldn’t make sense but it does.
The other leans soft.
Fresh rolls. Coconut mousse. Toddy palm ice cream from Phetchaburi. Light, layered, and just sweet enough to keep you there a little longer.
It’s not about fusion, it’s not about nostalgia either, it’s something in between.
Thai desserts don’t need to stay where they started. Kaew has been proving that and Praça just picked up the thread.
Same ingredient. New instinct.
Quick chat with Kaew’s owner to know more about them and a bit from this collaboration.
What’s one Thai dessert you grew up with that still hits the same today?
Khanom chan. Soft, chewy, just sweet enough. No upgrades needed. Still number one. Still one of our best sellers.
Kaew Boutique feels very now, but there’s history behind it. How did it actually begin?
We come from “Kaew.” A souvenir shop in Kanchanaburi, 1989. Classic Thai snacks. Coconut rolls, tamarind candy. The second generation stepped in and asked a simple question—how do we keep this relevant without turning it into a museum? That’s where Kaew Boutique started.
“Original, not ordinary.” Sounds simple. What does it actually mean when you’re in the kitchen?
We start with the real thing. The recipes people know. Then we push. New textures, new formats, new ideas. It should feel familiar, but not predictable. A bit nostalgic, but not stuck.
Which dish from this collab made you stop and go—okay, this works?
Thong muan phanaeng nue. No question. Coconut roll and curry shouldn’t work this well together. But it does. Sweet, rich, spicy. It’s a little confusing—in a good way.
If this menu had a soundtrack, what’s playing?
“Made in Thailand” by Carabao. It says everything without trying too hard.
Try the special menus at Praça from today - May, 31st, 2026.
