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"A compact spin-off from Farang in Fulham's Market Hall, the menu condenses the original's strengths into a shorter, punchy offering: native seafood like grilled scallops smoking in the shell; a peach, pineapple and sweet basil take on massaman curry for fruity heat; fried chicken with a burnt-chilli dipping sauce for crunch; and drunken, salt-crusted tiger-prawn noodles caramelised in a roti pan and humming with garlic. The focus is on bold, moreish flavours and satisfying contrasts in a smaller, accessible setting." - James Hansen