The buzz: Possibly Bangkok's tiniest chef's table restaurant takes over a shipping container in a hidden Sukhumvit garden. Here, chef Chatchai Chaengnakorn, formerly of Honmono Sushi, serves multi-course meals that are big on freshly imported Japanese produce, East-meets-West flavors and delicate plating.

The decor: As one of several new arrivals in the front yard of Thai restaurant Kram (alongside tropical bar Coastal and Singaporean coffee roasters Sarnies), Maison de Bangkok occupies the second floor of a mini shipping container complex. Inside puts the emphasis all on white, with lots of natural light meant to free diners from distraction while they savor the food. A sleek white counter has room for barely six chairs, while the floor is covered with white faux fur mats and walls draped with white mesh.

The food: Chef Chatchai draws on his 15 years’ experience to serve ever-changing menus for lunch (B1,999 for seven courses) and dinner (B2,999 for 10 courses) depending on what’s in season. On our visit we were served a fancified version of Edo-style sushi that saw chutoro, uni and caviar embellished with organic edible flowers. They claim to make everything from scratch, like the sesame brittle that’s topped with tuna tataki and ikura—an extremely refreshing combination. Another intriguing, and surprisingly harmonious, dish is the house-made croissant that’s toasted to perfection and stuffed with an assortment of sashimi and garnished with yoghurt-infused pearls that pops in your mouth. Bookings are required one day in advance.

Why you should care: This is one IG-worthy chef’s table (pack a powerbank if you’re that way inclined), where flavors also measure up to appearances. There’s a wine pairing on the way, too. Narisa Lin