Thai snack Pa Tong Go in charcoal colour struggles in market
A recent online post featuring an image of a traditional Thai snack known as Pa Tong Go sparked interest and discussion.
Many people are familiar with this snack, typically golden yellow in colour and standard in shape, which is often served in pairs. Some variations may involve moulding the dough into different shapes.
However, a recent post that has been widely shared requests help from online users to rename a new menu item. The original name was Charcoal Pa Tong Go, which was not selling well. The image accompanying the post shows a snack resembling pa tong go but differs in being dark in colour.
The combination of these elements led many to think beyond the usual. Amid the comments, there was a common sentiment that certain snacks might not suit charcoal dough. It was also suggested that changing the shape of the snack could be a way to improve its appeal, reported KhaoSod.
Pa Tong Ko, a beloved Thai delicacy, has secured its place as a staple in the local street food scene. Originating from Teochew, a Chinese culinary tradition, this deep-fried dough or Thai-style Chinese cruller has evolved into a popular street snack prepared by adept vendors.
Originally named Yau Cha Guay, the moniker transformed due to Thai people’s confusion with another Chinese dessert and a subsequent mispronunciation. Both desserts were collectively christened Pa Tong Ko, a name that has endured and seamlessly integrated into the daily culinary fabric of Thai street food.
Thai enthusiasts relish Pa Tong Ko during morning or evening hours, often pairing it with a steaming bowl of joke (Chinese congee), tea, coffee, or soy milk. For those with a sweet tooth, dipping this crispy delight in sweetened condensed milk or the luscious Pandan/Thai tea custard known as Sangkaya is a tempting indulgence.
