Maria Guyomar de Pinha

Thao Thong Kip Ma
Maria Guyomar de Pina
มารีอา กียูมาร์ ดึ ปีญา
Born1664 (1664)
Ayutthaya Kingdom
Died1728 (aged 63–64)
Ayutthaya Kingdom
NationalitySiamese
Occupationcook
Spouse
​
​
(m. 1682; died 1688)​
ChildrenJorge Phaulkon (son)
João Phaulkon (son)
Parents
  • Fanik Guyomar (father)
  • Ursula Yamada (mother)
Culinary career
Cooking stylePortuguese-Siamese cuisine

Maria Guyomar de Pina (Thai: มารีอา กียูมาร์ ดึ ปีญา; 1664 – 1728) (also known as Maria Guiomar de Pina, Dona Maria del Pifia or as Marie Guimar and Madame Constance in French), Thao Thong Kip Ma (Thai: ท้าวทองกีบม้า), was a Siamese woman from Ayutthaya. She was of mixed Japanese, Portuguese and Bengali Indian ancestry[1] and became the wife of Greek adventurer Constantine Phaulkon.[2]

Maria Guyomar is known in Thailand for having introduced new dessert recipes in Siamese cuisine at the Ayutthaya court. Some of her dishes were influenced by Portuguese cuisine, especially egg yolk-based sweets such as foi thong,[3] sangkhaya fakthong[4] and sangkhaya.

  1. ^ Smithies 2002, p.100
  2. ^ Keat Gin Ooi, Southeast Asia: A Historical Encyclopedia, from Angkor Wat to East Timor, page 1070.
  3. ^ Joe Cummings, Thailand: World Food, Page 87.
  4. ^ Van Esterik, Penny (2008). Food Culture of Southeast Asia. Greenwood Press. p. 71. ISBN 978-0-313-34419-0. Some of the most famous Portuguese-Siamese desserts were attributed to Mary Gimard, or Thao Thong Giip Ma, the Portuguese-Japanese wife of Constance Phaulkon, the Greek adventurer who became Prime Minister under King Narai of Ayuttaya (1656–1688). She was credited with adapting Portuguese egg-based desserts into special royal desserts including a custard served in squash and a complex sweet made to look like mango seeds.