Mango Sticky Rice Mille-feuille

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Khao niao mamuang restructured: layered sticky rice, coconut cream, and mango under a coconut tuile.

Description

Our pastry chef Nim's homage to khao niao mamuang. Layers of sticky rice cooked in coconut cream, salted palm-sugar custard, and ripe Nam Dok Mai mango from Chachoengsao, stacked under a paper-thin coconut tuile. Finished with toasted mung bean and a single fresh pandan leaf, in season strictly March–July. The dessert most tables order twice.

Features

✓Seasonal · March to July only
✓Nam Dok Mai mango from Chachoengsao
✓Coconut tuile · house-made daily
✓Gluten-free · contains coconut + mung bean
✓Pairs with botrytis riesling or jasmine tea

Warranty & guarantees

In-house warranty· Same-night satisfaction guarantee · we don't charge for dishes you don't enjoy

Satisfaction guarantee

Didn't enjoy a dish? Tell your server — we'll replace it or take it off the bill, no awkwardness, no questions.

Return policy

Tasting-menu deposits fully refundable up to 48h before your reservation. Inside 48h, deposit can be moved to another date within 30 days.

Pricing

Single serving

Recommended

฿320

One mille-feuille.

✓Coconut tuile crown
✓Toasted mung bean
✓Fresh pandan leaf

Trust

4.8·482 reviews on Google 4.7·213 reviews on Facebook 4.9·156 reviews on Tripadvisor

VerifiedFast response5-star ratedHighly recommendedAward winner

Team

Chef Ploy Saejew

Executive Chef & Founder

Khun Arm

General Manager & Sommelier

Khun Nim

Head of Pastry

Khun Tee

Host & Reservations

How it works

Source
Daily
Daily delivery from three farm partners in Ratchaburi, Nakhon Pathom and Chiang Mai. Seafood lands at our door from Samut Sakhon by 9am.
Prep
Morning of service
Chef Ploy walks every delivery in person. Menu is finalised that morning based on what arrived; printed daily at 3pm.
Cook
À la minute
Open kitchen — every dish leaves the pass under Chef Ploy's eye. We don't run more than 60 covers a night for a reason.
Serve
2h experience
Two dinner sittings (6pm, 8:30pm). Each table gets the same attention; no rushed turns.

In the press

Bangkok Post Lifestyle

Thonglor's quiet revolution: where modern Thai cooking grew up

2024

Time Out Bangkok

Bangkok's 20 best new restaurants of 2024

2024

Michelin Guide Thailand

Talad Thong Bistro — Bib Gourmand, 2025 selection

2025

Details

Title: Mango Sticky Rice Mille-feuille
Category: Dessert
Tags: thai, dessert, mango-sticky-rice, seasonal, pastry, coconut
Short description: Khao niao mamuang restructured: layered sticky rice, coconut cream, and mango under a coconut tuile.
Long description: Our pastry chef Nim's homage to khao niao mamuang. Layers of sticky rice cooked in coconut cream, salted palm-sugar custard, and ripe Nam Dok Mai mango from Chachoengsao, stacked under a paper-thin coconut tuile. Finished with toasted mung bean and a single fresh pandan leaf, in season strictly March–July. The dessert most tables order twice.
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Gallery: https://images.unsplash.com/photo-1517093157656-b9eccef91cb1?w=1200,https://images.unsplash.com/photo-1488477181946-6428a0291777?w=1200
Location: [object Object]
Maps URL: https://maps.google.com/?q=Thonglor+Soi+10+Bangkok
Price: ฿320
Price type: Fixed
Billing period: One-time
Price negotiable: false
Featured: false
Valid from: 2026-06-03T14:44:34.620Z
Valid until: 2026-07-03T14:44:34.620Z
CTA label: Reserve a table
Order URL: https://lin.ee/talad-thong-demo
Meta title: Mango Sticky Rice Mille-feuille — seasonal dessert — Talad Thong Bistro
Meta description: Khao niao mamuang reimagined as a mille-feuille. Nam Dok Mai mango, coconut tuile, palm-sugar custard. March–July.
Facebook caption: Khao niao mamuang reimagined as a mille-feuille. Nam Dok Mai mango, coconut tuile, palm-sugar custard. March–July.
LINE caption: Khao niao mamuang reimagined as a mille-feuille. Nam Dok Mai mango, coconut tuile, palm-sugar custard. March–July.
WhatsApp caption: Khao niao mamuang reimagined as a mille-feuille. Nam Dok Mai mango, coconut tuile, palm-sugar custard. March–July.
LinkedIn caption: Khao niao mamuang reimagined as a mille-feuille. Nam Dok Mai mango, coconut tuile, palm-sugar custard. March–July.
VAT rate (%): 7

Frequently asked questions

Can you handle dietary restrictions?

Yes — vegetarian, vegan, gluten-free, and most allergies can be accommodated with 24h notice on a la carte and 48h notice on the tasting menu. Flag it in the reservation notes or LINE us.

How spicy is the food?

Authentically Thai-spicy by default, but every dish can be dialled to your preference (1–5 chillies). Tell the host on arrival; we'll match the kitchen to your table.

Do you take walk-ins?

Bar seats and the patio (4 tables) are walk-in. The main dining room is reservation-only — book 1–2 weeks ahead for weekends, same-week is usually fine on weeknights.

Is there a corkage fee?

THB 800 per 750ml bottle, capped at two bottles per table. Waived on tasting-menu pairings.