This is one of the new dishes that our Senior Sous Chef @karlaknowles__ has recently put on the menu. Nahm Prik Gapi is a pounded relish of shrimp paste and chillies. With this particular dish Karla has been frying the leftover smoked kipper bones, from the fish that goes into our jungle curry, and pounding them into the gapi to give some Smokey flavour but mostly for texture which really changes the dish. Along with this we are using green tomatoes from @goodearthgrowers & @flourishproduce, putting the pulp into the gapi mix and using the tomato ‘shells’ to dip into the gapi with beautiful herbs and vegetables. This dish will remain on the menu but will look different each time you see it because we use whatever is seasonal and available to us from our amazing suppliers. We’ve recently had an great mix of cucumbers, nasturtiums & buena mulata peppers from @flourishproduce, bok choy & japanese pears from @namayasaifarm, peppers & more varieties of cucumbers from @goodearthgrowers which all accompany the relish. Photos: @calamansari