Arguably the city’s first truly modern Thai restaurant, the newly Michelin-anointed Sra Bua, has unveiled a summer menu (B3,200 for dinner, from Apr 1) that looks, as usual, like no Thai food you’ve come across before (unless you eat at Sra Bua).

Across eight courses, you get a DIY tom yum soup that asks you to squeeze noodles out of a syringe and red curry crab mousse served with white asparagus.

Head chef Chayawee Sutcharitchan’s kitchen wizardry also extends beyond the obviously-Thai, like in a frozen-solid tuna tartare with pungent garlic cream.

As is custom, the meal begins with tweaked street-food appetizers (edible bags of nuts, anyone?) and ends with playfully deceptive petit fours.

Lobby/F, Siam Kempinski Hotel Bangkok, 991/9 Rama 1 Rd., 02-162-9000. Open daily noon-3pm, 6pm-midnight. BTS Siam