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Iced

Story /Photos by Coffee t&i Thailand
Tropical Monkey

More Than Ice-cream

If you visit the luxurious Central Embassy shopping Tropical Monkey is the child of 2 owners, Passorn
mall, you’ll find classy and trendy shops from ground Supcharoenpan (Boong) and Warasporn Lawrence (Pui).
floor to top floor. One shop stands out from afar with While Boong takes care of the design and décor, Pui is
its simple and cozy décor – a unique ice-cream shop the brain behind the ice-cream, sweets, and food menus.
that’s joyfully named “Tropical Monkey Boutique Ice With passion in cooking and dessert making, Boong and
Cream Café”. Pui love spending time in the kitchen together until they
The first question we popped before anything else decided to take their passion in ice-cream up a notch.
was “why is this shop designed differently than most shops “The shop started 3 years ago. We tried to identify the
here?” Passorn Supcharoenpan (Boong), one of the own- differences in ice-creams in the market. At that time
ers, smiled before she replied, “We want the shop to be most shop served ice-cream in cones or other non-bakery
cozy. It’s a backyard garden where ice-cream is brought toppings. With this point in mind, we differentiate our
out from the house and served to family members and shop by pairing ice-cream with pastries like brownies
visiting guests.” and cakes, as well as ice-cream and beverage pairings,”
Boong explained.
Ice-cream and pastries or beverages pairing is Pui’s
expertise. She took a class on the art of food that covered
topics like why we pair red wine with beef and white wine
with fish, as well as the stories behind different food in
different culture. Moreover, Pui loves to travel and ex-
perience unique food and ingredients which sometimes
inspire her ice-cream!

Good Ingredients, Good Health
Tropical Monkey’s concept is to make good ice-
cream, just like what you would make for your family.
Every ingredients, including milk, cream, and cheese, are
carefully selected for their quality, not their cost. “We
only use quality ingredients for our ice-cream. There are
no eggs in our ice-cream because we cannot control the
freshness of eggs. If the egg is not fresh, we won’t have
good ice-cream. That’s why we decided not to use eggs.
Instead of using eggs for ice-cream texture, we utilize gelato
machine, which resulted in smoother texture too.”
Beside texture, ice-cream flavours are the big high-
light of Tropical Monkey. There are around 100 rotating
“ Our highlight isn’t the unique décor, but the unique flavours with around 36 flavours available at a time – all
are passionately made by Boong and Pui. Basic flavours
ice-cream made from the heart ” and best sellers include Charcoal, Chocolate, and Vanilla
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