Tap a chip to add another filter, or use Clear all below.
A classic Roman salad featuring crisp cos lettuce coated in a rich, anchovy-based dressing with crispy croutons, tender chicken, and pancetta. The soft-boiled egg adds creaminess to the velvety emulsified dressing.
"Pad see ew" translates literally as "stir-fried with soy sauce", and that soy is the heart of the dish: dark, sweet and clinging to wide rice noodles charred at the edges in a hot wok. Broccolini stands in for traditional Chinese broccoli (kai lan), the prawns are given a brief garlic-soy marinade, and an egg is folded through right at the end. A sharp homemade chilli vinegar at the table is the traditional Thai counterweight to all that sweet soy.
Fresh egg noodles tossed in a glossy, sweet-savoury sauce of kecap manis, soy, ketchup, sesame oil and shrimp paste, with pork, prawns, cabbage and bean sprouts. The dish is finished with thin egg ribbons and a scatter of spring onion. Quick to cook once the components are prepped, but rewards a properly hot wok and a sauce mixed in advance.
Centre-cut beef fillet is hand-chopped (don't blitz; the texture matters) and mixed with the seasonings just before serving. Plated in a neat ring, topped with a yolk in a half-shell or directly on top, served with hot toast and a small dressed salad.