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𝕵𝖔𝖍𝖓𝖓𝖞 𝕽𝖔𝖉𝖗𝖎𝖌𝖚𝖊𝖟

@rare.esco

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🇬🇧 -> 🇨🇴
LDG 💍❤️♾️
Photographer + Videographer + Chef + Artist Manager = Rare.Esco

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New on the autumn menu: Shetland mussels and smoked haddock in a creamy coconut tom yum (tom yum nam khon) 🌊🌶️

We build the broth first. Cherry tomatoes, lemongrass, galangal, coriander root, makrut lime and our nahm prik pao go into chicken stock and simmer until they’ve all got to know each other. Then smoked haddock and the mussels go in, the lid goes on and the heat goes up. A couple of minutes and a gentle shake later, the shells pop open.

We finish it the way you’d want a tom yum to taste: fish sauce, a little palm sugar, tamarind and a squeeze of lime. Then we add a slick of coconut cream to round it all off, with torn Thai basil and calamansi on top. It’s an amazing combination: a smoky, spiced, salty, sweet and sour broth cascading off the mussels, with a hit of citrus and Thai basil to finish.

Why Shetland? These mussels start life as wild larvae floating in the North Atlantic. They settle on ropes hung from longlines and grow on nothing but plankton carried in on the tides. There’s no feed and no chemicals. Each one filters up to 50 litres of seawater a day. Shetland grows about two-thirds of Scotland’s mussels, and they were the first of their kind in Scotland to earn MSC certification, back in 2012. They’re sweet, plump and properly sustainable, and they’re at their best right now, as the water turns cold.

Get a bowl of rice on the side for the broth. Trust us.

Photos from @icvisuals24 👊🏻

📍 72 Highbury Park, N5

🔗 Book via link in bio

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Fridays at @farangldn look a bit like this... Well in fact most days at the restaurant do too!

We've just launched our new Autumn menu, but for the moment here's a few highlights from the end of our summer servings.

Open as usual for lunch and dinner service, stop by and try out our new specials or the delights on the a la carte, tasting and feasting menu's.

And if you want something to take home then we've got all of our @paystltd in store to make that pilgrimage with you.

See you shortly!

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New on the autumn menu 🍅🍑

Tomato and plum salad. Autumn tomatoes and plums, dressed in tamarind, lime and fish sauce, then hit with wok-smoked chilli powder and roasted rice for that toasty, smoky crunch. A little palm sugar just to round the edges.

Salty, sour and smoky up front, a kick of heat behind it, and a gentle sweetness to hold it all together. Packed with Thai basil, coriander and mint. On the tasting menus it’s served alongside our spicy aged beef cheek gaeng gatti curry, and the sharp, fresh salad against that rich, fiery curry is a perfect match.

On the à la carte and on our tasting and feasting menus now.

📍 Farang, 72 Highbury Park, N5
Book via the link in bio 🔥

Thanks for the great photos @icvisuals24 👊🏻

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A dish from our Autumn menu: Red curry pork and prawn toast.

Minced pork belly from @hgwalter , minced again with fresh prawns, then marinated in our red curry paste made from scratch by @paystltd . Lime leaf cut into fine threads, Thai basil, coriander and lime zest.

We pipe it, roll it, fry it hard so it’s crisp and golden outside, juicy and rich inside. Salty, spicy, a little sweet & sour to balance.

Sesame on top, trout roe, chilli, more lime leaf. One bite and it’s gone, then you’re straight back in for another.

Available on al a carte and all tasting menus. Book in and have a try by clicking the bookings link in our bio 👆🏻

Thanks for the awesome photos @icvisuals24 🙏🏻👊🏻

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Braised Duck Leg Massaman with Roasted Pineapple, Sultanas and Salt Roasted Potatoes. New on the site.

Good quality British duck legs, marinated overnight in dark soy, fried until crisp, then braised slowly in fresh massaman paste made with love and respect.

Massaman is a mild curry loaded with aromatic spice. Cardamom, cassia, cloves and nutmeg sit warm underneath, sweet and sour come through strongest, and the fish sauce gives it a backnote of umami that holds everything in balance. The sultanas soak up the sauce and the roasted pineapple brings a sharp, sticky hit to cut through the richness of the duck.

Made with @paystltd massaman paste. Start the duck the night before. Link in bio.

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Well it's been a huge week for us! But it's business as usual back at @farangldn HQ doing what we love.

Open for all of your favourites; feasting menus, tasting menus, á la carte - book a table now. Booking info, links and anything else can be found in bio

#ThaiFood #sebbyholmes #thaicuisine🇹🇭 #londoneats
#payst

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Farang runs hot and fast and are looking for someone who wants to be in the middle of that. You’ll be looking after the people who come through our doors, learning the bar from the bottles up, and running the service side of the pass, where the food meets the room. Shifts are flexible, so it fits around your life rather than swallowing it.

It’s proper work. Full rooms, busy sections, no coasting. But you’ll be doing it alongside a team that grafts hard and has a laugh doing it, and there’s plenty of good eating and drinking in it for you along the way. Nobody leaves a Farang shift hungry.

If that sounds like your kind of night, send your CV to reservations@faranglondon.co.uk and we’ll get you in for a chat.

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Dry vermicelli noodles into hot oil until they puff up crisp, then a sauce that starts with shallots, brown crab meat, yellow bean paste and sugar fried down until it caramelises, darkens and starts smelling like miso. Egg yolks tempered in to thicken it, then sharpened up with clementine and lime.

The salmon gets cold smoked, then confited in butter. Everything tossed together at room temperature with Chinese chives, pickled garlic, chilli, coriander and Thai shallots. Salty, sweet, sour, rich, umami with a touch of heat, and about four different textures fighting it out in one bowl.

This is the staffie-sized portion, but served as a small salad it’s one of the best things you can eat on a hot day. Chances are it’ll be landing on the specials this summer.

Book a table through the link in our bio and come try it before it disappears with the sunshine.

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WE’RE HIRING A CHEF DE PARTIE.

Farang, North London. Proper Thai food, cooking from scratch every day.

We’re looking for someone with at least 3 years professional kitchen experience who’s ready to run a section and be a genuine part of what we do here. Wok experience is handy but not essential - we have a triple wok burner and it’s a great thing to learn.

This is a real opportunity to grow. We’d love to hear from CDPs with the skills and experience to hit the ground running with plenty of opportunity to learn and grow.

4 days a week Wednesday to Saturday. Competitive pay based on experience. Lunches included, 15% staff discount, and a long break over Christmas.

Send your CV to reservations@faranglondon.co.uk to arrange an interview.

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WE’RE HIRING. CDP / COMMIS CHEF.

Farang, North London. Friendly kitchen, proper Thai food, cooking from scratch every day.

4 days a week Wednesday to Saturday. Competitive pay based on experience with room to grow as your skills develop. Lunches included, staff discount, closed over Christmas, and you’ll be working on section with a team that genuinely cares about what they put on the plate.

Whether you’re looking to step up or just getting started, send your CV to reservations@faranglondon.co.uk to arrange an interview.

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WE’RE HIRING A COMMIS CHEF.

Farang, North London. Small kitchen team, proper Thai food, cooking from scratch every day.

4 days a week Wednesday to Saturday. Competitive pay based on experience with room to grow as your skills develop. Lunches included, 15% staff discount, closed over Christmas, and you’ll be working on section with a team that are passionate and knowledgeable about what they put on the plate.

You’ll learn how to prepare and cook our dishes properly from start to finish.

Send your CV to reservations@faranglondon.co.uk to arrange an interview. Or pass on to someone you think might be interested.

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Thursday and Friday we do a set lunch. Four courses, £35, 12 until half two.

Tiger prawn miang bites to start.

Pad kee mao with free range chicken, shiitake mushrooms, tiger prawns, wild ginger, green peppercorns and chillies, alongside a shrimp, cucumber and lime salad.

Banana roti with condensed milk and cassia to finish.

It’s proper food at a price that makes sense. Book the link in bio.

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