Tub Tim Grob (Red Ruby Coconut Milk Dessert)

Thompson identifies tub tim grob in Thai Food as a Bangkok street and restaurant dessert — a preparation of city refinement rather than country tradition, its careful colour and texture the product of an urban aesthetic sensibility.

Water chestnuts coated in red-dyed tapioca flour, briefly cooked to a chewy, slightly crunchy exterior, served in sweetened coconut milk with crushed ice — the dessert that most vividly expresses the Thai kitchen's relationship with texture as flavour. Tub tim means ruby (from the deep red colour); grob means crunchy-crisp. The preparation's excellence is in the contrast between the ice's cold, the coconut milk's sweetness, and the coated water chestnut's unique chewy-crunchy texture — the tapioca coating translucent and yielding on the outside, the water chestnut crisp within.

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