Duck legs sat overnight in dark soy, fried hard, then braised in massaman until the meat lets go of the bone.
The Farang staff hangover cure. Clear broth, white pepper heat, prawns, homemade shrimp floss and a runny egg that pours into the soup as you eat it.
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.
Smoky grilled aubergines with roasted rice powder, citrus dressing and a runny duck egg. Thai purple aubergines grill in minutes - regular aubergines work too.
Staff food at Farang. Sticky pork ribs with ketjap manis, white pepper, ginger and chilli. Wrapped in foil until they fall off the bone, then caramelised at the end. Prik nahm pla at the table.
Pork belly blanched then braised in palm sugar, dark soy, oyster sauce and cassia bark until sticky and dark, with salted pumpkin and crispy banana shallots. Serve with som tam and sticky rice. Serves 2.
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