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.
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.