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Originally a viral hit in Singapore, Pralet has landed in Ekkamai and wasted no time making itself at home. The format here is unusual – square sourdough doughnuts, made using a natural starter that's been kept alive for over 14 years and bubbles up through a 72-hour fermentation process that yields dough that's genuinely light and notably not greasy. The burnt butter honey glaze is the shop’s signature: glossy, fragrant, sweet against a faintly bitter note. For the more adventurous, the catfish nam prik doughnut – crispy fish, prawn floss, kaffir lime and dried kombu – is worth the leap. If that’s a step too far, pistachio raspberry crunch rounds things out for the more gourmet-leaning crowd.
Pralet BKK. Ekkamai Corner. 9am-8pm