Aged beef cheek braised low and slow in Farang's house gaeng gatti paste. Rich, warming and sharp where it needs to be.
The dish that stops you in your tracks every time you smell it. Caramelised banana folded inside crispy roti, condensed milk, toasted cassia bark sugar.
Thailand's most eaten dish, done properly. Aged minced beef, holy basil, krachai and a blistered wok fried egg.
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.
A rich, scoopable Thai nahm prik relish with minced chicken, toasted coconut and peanuts. Serve with rice crackers, cucumber or pork scratchings. One of those dishes that disappears fast.
The dressing that sits behind half the salads at Farang. Fiery, sour, salty and sweet in one hit - and it ceviche fish just as well as it dresses a salad.
Charred hispi cabbage basted in turmeric gapi butter, finished with crispy shrimp floss and curry leaves. British produce, Thai flavours, no rules.
Farang's most iconic dish. Crispy beer battered chicken thighs in a sweet, salty, umami fish sauce glaze. On the menu since day one, still selling 35kg a week.
Crispy on the outside, soft in the middle. Aubergine coated in yellowbean and coconut, fried and hit with chilli powder and fresh lemon zest. Farang's vegan snack that nobody stops eating.
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.
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.
Crispy beer-battered tempura vegetables with a turmeric and curry powder batter. Use any vegetable worth frying - and keep the Singha cold.
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.
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.
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.
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.
