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 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.
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.
British sticky toffee pudding, Farang'd up. Spiced pumpkin, Sang Som rum and a coconut toffee sauce. The one that goes on when the clocks go back.
Thai green curry mussels with krachai, coconut cream and pickled ginger and cucumber. The dish Frank drives down from the Cotswolds for every time.
Smoked salmon laksa with soft-boiled eggs