The year is 2015. The world of food lovers awakes to a new food trend. They’re calling it the ‘FreakShake’, and it is the latest in a globe-sweeping craze of putting copious amounts of food on top of other food, and garnishing it with more food. Viewers recall bloody marys topped with entire meals—last year’s craze. But this time, it’s dessert.

The FreakShake was not just an absurd way to make milk more interesting, but a way to make Canberra’s Pâtissez café an overnight viral success. Milkshake makers the world over have attempted to replicate the success of the original, but nothing can compare to the recipes that started it all. The masses of publicity these piled-high confections generated gave Pâtissez a chance to set up shop in some of Asia’s most hype-susceptible cities: Singapore, Kuala Lumpur, and now Bangkok. Forget everything you thought you knew about lesser, imitation “freak shakes”. This is the OG.