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.
Crispy beer-battered tempura vegetables with a turmeric and curry powder batter. Use any vegetable worth frying - and keep the Singha cold.
Pad Thai with brown crab meat and cold smoked chicken. The surf and turf version of the world's most searched Thai dish - and the wok heat tips that actually make it taste right.
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.
Roast pumpkin and Bramley apple in a rich massaman curry with peanuts and raisins. Warming, spiced and fully vegan. The one that comes out when the weather turns.
Thai green curry mussels with krachai, coconut cream and pickled ginger and cucumber. The dish Frank drives down from the Cotswolds for every time.
Photograph by Tom Regester, from Cook Thai, written by Sebby Holmes, published by Kyle Books.
Smoked salmon laksa with soft-boiled eggs