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.
Beef short ribs submerged in aromatic coconut cream with lemongrass, makrut lime and ginger, braised low and slow until they give. Rich, elegant and completely worth the wait.
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.