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.
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.
Crispy spring rolls with beetroot, shiitake mushroom, coconut and yellowbean paste. A Farang special that keeps coming back - and the beetroot is the reason why.
Crispy beer-battered tempura vegetables with a turmeric and curry powder batter. Use any vegetable worth frying - and keep the Singha cold.
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.