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.
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.
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.
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.
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.