Guss Damn Good

Taking their cues from Boston’s vibrant icecream culture, Rarin Tumwattana and Natee Charussuriyong whip up flavorful craft ice cream, using quality natural ingredients. Their standing-room-only home on Saladaeng Soi 1 doles out playfully titled flavors like the deliciously milky Don’t Give Up #18 and Why Can’t Coffee be White? (made using Kuppa’s locally roasted coffee), as well as sorbets such as Virgin Umeshu (plum) and Tokyo Mist (yuzu orange).