See also: Meet the rising chefs behind Thailand’s most exciting new kitchens

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The proprietor/ice-cream maker of this year's hottest ice cream holds an MBA from Boston, where she took inspiration from the prosperous ice-cream scene to create her own fabulous flavors. Stay tuned as she’s launching the first permanent store soon. 

Get this: Milk ice-cream lover? Go for Don’t Give Up #18. Sorbet monster? Virgin Umeshu!

 

 

Having lived and trained in Paris for almost 10 years, including stints at Angelina and Laduree, the chef specializes in the classic French pastry. Her croissants won "Bangkok's best" in our blind taste test

Get this: The flakey, crispy and notoverly-sweet millefeuille

 

 

Previously with the defunct Let Them Eat Cake, Tenyuu’s head pastry chef travelled to Japan to taste some of the world's best desserts before making her own versions of the most delicious.

Get this: The shaved mineral-water kakigori topped with a fluffy cream of your choice.

 

 

Aiming to make French-inspired pastries favor Thai palates, Champ tweaks his desserts to be lighter and less sweet while still using premium imported ingredients like flour, butter, Valrhona chocolate and yuzu.

Get this: The yuzu tart that features yogurt mousse instead of meringue

 

 

The graphic designer-turned-pastry chef uses her creativity and art skills to make oh-so-cute and detailed pastries, with several layers of different textures.

Get this: Buche, a combination of chocolate hazelnut mousse, dark chocolate cremeux and almond streusel. Note that cakes are only available on weekend