This means early starts and finishes, plenty of pork and potatoes (over a kilo of each every week!) and structured socialising through clubs and societies. So, order, discipline and communal purpose? It’s all a bit generalised and stereotypical. But this financial stability comes at a social and cultural cost, with the significant immigrant population (over 9 percent) underrepresented and marginalised, and a system tilted to make it far harder for women to go out and work than stay at home and have children.
Such issues are only touched upon in this good-natured and entertaining documentary, which nevertheless offers some telling insights into a nation which remains almost wilfully misunderstood.
Please note, Farang is now a permanent restaurant. Time Out Food editors, January 2018. It’s been billed as a ‘residency’. Actually, I’d say that it was more of a long term pop-up, but let’s not split lemongrass stalks over it. What matters is this: Farang serves some of the most tastebud-smashing Thai food that north London has seen in years. Possibly ever. Chief pan-shaker Seb ‘Sebby’ Holmes (ex-Smoking Goat, ex-Begging Bowl) has spent the last few years working the street food scene, and still has a stall at Dinerama. But when stepdad Marco suggested he take on the temporary lease at San Daniele, Marco’s restaurant of 21 years, it was time. Time to come in from the cold. And thus, Highbury’s hottest pop-up was born. They’re an ingenious lot. To make the beef curry, they marinate a huge hunk of beef cheek, then slow-cook it for six hours in the old pizza oven. What’s not to love about that? The wobbly, spoon-soft meat then simmers in a rich, aromatic base, all coconut and spice. End result? Depth, intensity and alternating waves of heat, salt and sweet. As for the mussels, if you’re an ooh-no-thanks-no-shellfish kind of person for any reason other than spontaneous anaphylactic shock, just go ahead and get 'em. The plump, juicy little Cornish bottom-feeders come in a deliciously fiery green curry base, liberally strewn with mandolin-thin slivers of lemongrass, chilli and shallot. They do them in half portions too (a bonkers-value £7). So seriously, lose the excuses. Oh an
Venue says: “Farang –– Modern Thai street food from Seb Holmes, Dan Turner and the team, showcasing the very best fresh Thai and British produce.”