Namkhaeng sai (, ) is a Thai version of shaved ice or snow cone. It is also known as wan yen () or chamba (). Namkhaeng sai is simply shaved ice in a bowl, poured on top with sweet syrup and condensed milk Namkhaeng sai wasn’t recorded but is believed to be created in 1947 when the red sweet syrup was popular. There are several ingredients for namkhaeng sai. The main ingredients are shaved ice, sauces, and toppings. Other desserts such as sarim, thapthim krop, and lot chong are partially similar to namkhaeng sai with different ingredients. Many desserts from other countries like bingsu and kakikori share characteristics with namkhaeng sai but the style of shaved ice (fine, rough, and strip length, etc.) and how toppings are decorated differs for each country of origin. Nam Khaeng has been in Thailand for a very long time and thus it shares many histories with us. It is influenced by Thai culture in its taste, eating occasions, and naturally prominent hot weather. The same applies to Thai people too, some behaviors are induced by having namkhaeng sai in their daily lives. History During the reign of King Rama IV (Mongkut) of Siam, ice was imported, leading to the construction of the first ice factory and consequently enabling the invention of namkhaeng sai. Ice was sent from Singapore, packaged inside a wooden crate, and transported by water on the steamboat named Chao Phrayam. Chao Phraya Phisonsombatboribun (Yim Bisalayaputra), titled Phra Phasisombatboribun, issued the ice order which was considered astonishing at that time. In 1905, the first ice factory in Thailand was established by Phraya Bhakdi Noraset (Lert Sreshthaputra) at Saphan Lek, Charoen Krung Road. It was named "Siam Ice Factory"; people also called it "Nai Lert Ice Factory" which later on spread to suburbs around Bangkok. Ice was then adapted for use in desserts such as lot chong, Thai cantaloupe cake, sarim, thapthim krop, taro, and namkhaeng sai. First namkhaeng sai originated from the Chinese in Phetchaburi province, combining shaved ice with pathongko and red syrup. Later in 1947, condensed milk was very popular and became one of the ingredients poured on top to flavor namkhaeng sai, which then was called chamba. There are two reasons for its name, first is that namkhaeng sais shape is similar to women's bosom and apparel color of chamba erotic dancer. The other reason is the distortion of