One of our favorite ice cream spots, Creamery Boutique Ice Creams (in U Center, Chulalongkorn Soi 42) just opened a second branch across the river. The new venue, run by Ian Lee and Jerry Jomsangawong, serves up their signature home made ice cream (B49 per scoop) with brand-new flavors like the Counter Strike (pistachio, chocolate fudge, caramel), along with, our favorite, the very hot pan-fried chocolate lava-filled Choc A Lot cookie (B119). 

 

Online bakery Veganerie is very strict about using dairy-free and egg-free products. And you know what? It’s still darn good. In particular, we really like the organic pumpkin cake (B75), bursting with natural sweetness, spices and topped with surprisingly tasty vegan cheese. Order online or find out when they’ll next be at the Bangkok Farmers’ Market.

 

Fresh in town, England’s Yoomoo serves nutritious, guilt-free frozen yogurt (starting from B85) made from the milk of happy British cows. Pile your cup high with more than 30 gourmet toppings (starting at B20), such as fresh strawberries, kiwi, pineapple and oranges. Our favorite has to be the sweet, sweet honeycomb topping. 

 

The latest outlet from S&P’s Vanilla Industry, Vanilla Bake Shop replaces the old Royal Vanilla (Chinese tearoom) and puts the focus solely on pastries. Their industrial-inspired open kitchen churns out heartwarming desserts like the salty caramel ring (B280) croissant doughnuts floating in vanilla custard sauce and topped with ice cream and glass caramel.

 

A recent hit on Instagram, this Cantonese-style pastry is a guiltless dessert option for all health-watchers and vegans. The filling options include pumpkin, red bean, taro, sweet potato and black sesame, all a steal at B30. 

 

The sweet outlet of Chef Ian Kittichai’s new Issaya Cooking Studio, Issaya La Patisserie may well be the best place in town to enjoy Thai takes on classical French pastries. Have a bite into their macarons in Thai dessert flavors like kao mao, tub tim krob, the fragrant vanilla tien oob, tamarind and prik pao chocolate (all at B65 a piece). For something more elaborate but still playful, order the Monsieur Kimhun (B360) or the kluaykeak éclair set (B330). 

 

Building a reputation for its rustic Italian fare, using both local and imported ingredients, Attico also delivers on the dessert front. You can expect all the classics, here: Chef Dario’s tiramisu is fresh, fluffy and not too sweet, with a hint of cointreau in the mascarpone cream section (B320), while his rich panna cotta (B290) comes with poached pear in red wine. 

 

Sra Bua’s latest dessert is another high-wire act that needs to be tried. Flowers of Thailand (B300) is a mixture of jasmine foam, rose jelly, lemon grass, lotus flower, Danish elderberry flower sorbet and chrysanthemum meringue, all finished off with fried capers. It packs a serious floral punch, despite deceptively simple presentation. It’s also included in their new modernist Thai tasting menu (starting at B2,200).

 

The daughter brand of the sweet success story After You, by May Kanokwatanawan, this brand-new homey café is shaking up the city’s ice cream scene with dishes like the luscious salted caramel popcorn ice cream (B155/B275) and the playful chocolate chili (B125), which incorporates sweet, bitter, spicy and salty flavors.

 

This cozy vintage-inspired café really is hidden down a barely noticeable alley (look for Tam Load for the entrance). But once you arrive, you’re rewarded with an amiable ambience and some delightful daily dessert specials. The rich spicy chocolate cake (B110) is one of those unconventional combinations that just works perfectly—a must-try for all chocolate lovers or foodies with an adventurous palate.

 

Dusit Thai Bangkok’s signature Thai restaurant, Benjarong, recently modernized its menu courtesy of Chef Morten Neilsen, formerly of Sra Bua. As impressive as any of the dishes are the desserts. The basil ice cream with sweet pineapple and salty meringue (B210) is not only a great palate cleanser (included in their Aromatic set menu, B1,100), it’s also incredibly refreshing.

 

American pastry chef Johnny Iuzzini, who has worked for three-star Michelin Chef Jean-Georges Vongerichten, is taking the sweet section of Le Méridien Hotels & Resorts to new epicurean heights with his éclair menu. Each of the chef’s signature éclairs will be available in different members of the Le Méridien Hotels & Resorts group. Le Méridien Bangkok offers a citrusy version with mango, lime and ginger (B120). Plaza Athénée Bangkok, meanwhile, features a lemongrass éclair (B155) and Le Méridien Suvarnabhumi Bangkok Golf Resort & Spa is set to introduce a candied-lotus éclair (B110).

 

Everyone loves brownies—but the hotter the better! Celebrity couple Ter Chantavit and Peak Pattarasaya serve theirs in a hot pan with vanilla ice cream, marshmallow and hot chocolate sauce (B210), and it’s absolutely delicious.

 

Chef Paolo Vitaletti’s Peppina not only does the best pizza in town with its genuine Neapolitan offerings, but it also serves up an equally authentic and delicious dessert in the form of its lemon tart (B220), which is very simple and classical, but just perfect all the same.

 

This New York-based open dessert bar serves up a three-course-dessert prix fixe menu (B400) which you can pair with wine (an additional B250 per glass). The menu starts with the chef’s selection of three petit dessert amuse-bouche (such as coconut marshmallow and contrieu chocolate truffle), followed by fresh granite in flavors like watermelon. Finish with a signature main dessert such as chocolate tart or pink peppercorn ice cream and red wine sauce, paired with port wine.