Samlor

Fish sauce isn’t the first ingredient that springs to mind when you think of dessert, but at Michelin Bib Gourmand-listed Samlor, pastry chef Saki Hoshino makes a persuasive case for it. Blending Thai and Japanese culinary influences, this ice cream turns fish sauce into a sweet-salty caramel that tastes far less alarming than the name suggests. It may not replace chocolate as your default order, but polishing off the whole container is surprisingly easy.

1076 Charoen Krung Road, Bang Rak. Open for dinner on weekdays and lunch and dinner on weekends (closed Tuesdays)