This brand from Chiang Mai, Thailand, has long been known for experimenting with fermentation, aging and pickling to boost flavours. It opened its first outpost in Shenzhen to serve a single, season-driven tasting menu telling culinary tales from every corner of Thailand. Spicy fermented shrimp paste with crab meat and roe imparts complex umami. Charbroiled pork with pineapple curry sports the tart heat typical of the south.