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.
Smoky grilled aubergines with roasted rice powder, citrus dressing and a runny duck egg. Thai purple aubergines grill in minutes - regular aubergines work too.
A vegan massaman curry with BBQ charred peaches, pineapple, peanuts and coriander. Rich, deeply spiced and one of the best things we put on the Farang vegan menu.
BBQ-blistered tomatoes with chilli, lemongrass, clementine and mint. The charred juices become the dressing. One of the best things to do with a glut of summer tomatoes.