Beef cheeks braised for 4 hours, the stock reduced and used as the curry base. Gaeng gari paste, coconut milk, betel leaves, ginger and cucumber pickle. The braise makes the sauce.

Whole tiger prawn red curry with krachai, fresh green peppercorns, apple and pea aubergine and Thai basil. A Farang London regular. The prawn heads are the point.

The jungle curry with no coconut and no apologies. Cold smoked salmon dropped into a fiercely spiced broth at the last minute. Smokey, just cooked, exactly right.

Farang's most iconic dish. Crispy beer battered chicken thighs in a sweet, salty, umami fish sauce glaze. On the menu since day one, still selling 35kg a week.

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.

Tiger prawn yellow curry with coconut milk, green beans and makrut lime. The recipe the Evening Standard ran during the bedbug crisis - and yes, that is a real story.

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.

Thai green curry mussels with krachai, coconut cream and pickled ginger and cucumber. The dish Frank makes the drive from the Cotswolds for, every time.

Whole lamb shank braised in massaman until the meat falls off the bone, with roasted pineapple, raisins, peanuts and Thai basil. A Farang pop-up original.

Cold-smoked salmon laksa built on a red curry paste base with coconut cream, dried shrimp floss, soft-boiled eggs, peanuts and pickled mustard greens. The smoke is the point.