Chokedee is perfumer Prin Lomros’ take on sweet sticky rice. It’s a grainy gourmand, both savory and sweet, softly scented with white flowers and toasted coconut. At first, it’s rich and viscous; a chewy, glutinous treat. But with wear it becomes much more nuanced and delicate: a grassy, nutty confection that’s refined but not uptight. And just so we’re clear here – this isn’t some well-mannered, porcelain-plated, Michelin star dessert. Chokedee is unstructured. It’s home-cooked. It’s messy and sticky and best eaten hot – straight from the pan.