Established earlier this year, Palindrome is an innovative cafe in the Food School Bangkok—a prestigious institute combining culinary courses from Alma, Tsuji, and Dusit Thani College. 

 

Founder Teantan “Stamp” Valairuecha is an entrepreneur who decided to enroll himself at the school after deciding to get into the F&B industry. 

 

“I’m more of a business guy,” Stamp tells BK. “I don’t want to be in the kitchen all the time but I want to know my way around one.” 

 

As it so happens, the Alma program he went into is focused on Italian pastries, a branch of desserts that isn’t as saturated as French cuisine. Italian pastries feature unexpected pairings like pumpkin and chocolate, pistachio and raspberry. 

 

“It creates a surprising balance that elevates each note,” Stamp says—hence the name Palindrome, a symbol of symmetry and balance.

 

With dishes named in musical terminology, their signature Pistachio Sonata ice cream lies on a nest of crumbles and lemon jelly, providing a contrast for the sweetness. The upcoming holiday special Pistachio Carol consists of cinnamon infused carrot cake, pistachios, cutting the sugary flavors with some cream cheese.

 

“Strong flavors may create a great first impression” Stamp continues “but you can get sick of it pretty easily. We want our customers to enjoy our creations to the very last bite.”

 

It's not just about the flavors here; Palindrome also focuses on the texture of their treats. Importing the paco jet, a high intensity blender, their ice cream base is frozen overnight under -20 degrees and churned with this machine until it achieves a fine consistency. 

 

“We use Thai organic milk so the ice cream turns out very light, unlike gelato which has more viscosity to it,” Stamp says. 

Coming up with a healthier option is currently in the works. The acai base will be fused with maki berry, a super fruit that has five times the antioxidant of acai and tastes like wine. 

Toppings will cover grilled bananas, granola, matcha, and nutella.