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.
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.
Smoky grilled aubergines with roasted rice powder, citrus dressing and a runny duck egg. Thai purple aubergines grill in minutes - regular aubergines work too.
Charred pak choi, beans and asparagus with a green chilli and krachai paste, soy, white pepper and wild garlic. A quick vegan stir-fry from Cook Thai.
Spiced mango jam cake from Farang. Cassia, cardamom and cloves through the batter, overripe mangoes cooked into jam, two-thirds in the batter and the rest on top. Not authentically Thai. Authentically Farang.