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.
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.
Crispy beer-battered tempura vegetables with a turmeric and curry powder batter. Use any vegetable worth frying - and keep the Singha cold.
Leftover roast chicken, coconut cream, galangal and lemongrass. A bowl of soup that works in winter and summer and takes about 15 minutes once the broth is on.