Thai rum, aged sugarcane, coconut yoghurt, salt baked tapioca, soursop, ants. While this cocktail probably has made its name for itself because of the use of ants, it really should be known for how bloody tasty it is. Start by popping the entire leaf in your mouth - it's ice cold from liquid nitrogen and provides a cool first blast of flavour that wakes your palate up. The texture is slightly thick and unusual from the tapioca, but in a very pleasant way. Surely a must-have when you're here!

When I am off my painkillers, I need to try this place!