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 spring rolls with beetroot, shiitake mushroom, coconut and yellowbean paste. A Farang special that keeps coming back - and the beetroot is the reason why.
A mushroom stir-fry worth making. Field, shiitake, king oyster and enoki hit with wok heat, coconut milk, Thai basil and cashews. The dish I cook at home after a foraging trip.
Crispy beer-battered tempura vegetables with a turmeric and curry powder batter. Use any vegetable worth frying - and keep the Singha cold.
Thailand's most loved dessert, done properly. Sticky glutinous rice soaked in a coconut and mango cream sauce. Use nahm dok mai when you can find them - March to May is the window.
Roast pumpkin and Bramley apple in a rich massaman curry with peanuts and raisins. Warming, spiced and fully vegan. The one that comes out when the weather turns.