Aged beef cheek braised low and slow in Farang's house gaeng gatti paste. Rich, warming and sharp where it needs to be.
Thai fishcakes with salmon, cod and a hit of smoked haddock. Green curry paste, makrut lime, tamarind - and a hand-squeezing technique that gives them proper crispy edges.
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.
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.