A rich, scoopable Thai nahm prik relish with minced chicken, toasted coconut and peanuts. Serve with rice crackers, cucumber or pork scratchings. One of those dishes that disappears fast.
Crispy on the outside, soft in the middle. Aubergine coated in yellowbean and coconut, fried and hit with chilli powder and fresh lemon zest. Farang's vegan snack that nobody stops eating.
Crispy soy-marinated salmon on a bed of seasonal sour fruits and fresh herbs, hit with a punchy nahm yum dressing. One of those salads that doesn't feel like a salad.
Thai fishcakes with salmon, cod and a hit of smoked haddock. Green curry paste, makrut lime, tamarind - and a hand-squeezing technique that gives them proper crispy edges.
Duck confit shredded and rolled with Chinese chives and a bright ruby plum sauce. French technique, Thai result. Juicy duck inside a crispy shell - and the fat is the point.