The original creator of the trending "freakshakes," Patissez, from Canberra, Australia, brings its overloaded drinks to Bangkok, alongside more Aussie-style cafe food. The photogenic shakes (all B230) come in five different varieties: nutella pretzel, mint chocolate, banana caramel, Thai tea white chocolate (exclusive to Bangkok), and watermelon and berries. On top of that, you can get all-day brunchy dishes like smashed avocado on toast (B380) and the Freak Burger (double-patty Aussie beef burger packed with cheese, bacon, lettuce, tomato, onion, house barbecue sauce, bacon jam on a brioche bun, B490).

Sushi Zo

Japanese chef Keizo Seiki began Sushi Zo in Los Angeles in 2006, and it was awarded a Michelin star in 2009. After establishing a second branch in LA, he expanded to New York City with an omakase-only restaurant in 2015 that Michelin later awarded one star in its 2017 guide. This is the fourth branch so far, and the only one outside the USA. In Bangkok, the kitchen is helmed by Hokkaido-born executive chef Toshi Onishi, who used to lead the brand’s downtown LA branch. A meal (B7,000-8,000) spans about 20 courses, comprising appetizers, sushi and desserts. The style is lively and fun, with the use of many sauces, condiments and techniques you don’t normally find in a traditional sushi-ya. Their nigiri sushi is noticeably smaller and less densely put together than the kind we’re familiar with, and ventures into different, more adventurous flavors like the olive oil-marinated shima aji (striped horsemackerel) sushi topped with Sichuan pepper, and tai (red seabream) sushi that the chef smokes for a couple of minutes before serving. They do two seatings a day and reservations are required two days in advance.