Farang is a restaurant which serves modern Asian cuisine, located within the premises of the historical Kunsthalle. Restaurant’s simplified, modern and atmospheric decor combined with the warm service and strong expertise in Asian cuisine creates an excellent setting for a comprehensive dining experience.
One can also drink aperitif in the small bar inside one the the two dining rooms and observe other diners.
As a regular visitor, dediced again to enjoy Farang Tasting menu. Menu consist of 8 dishes if you include thai roti bread as one of them.
CHA PLU, `ROASTED ALBACORE
lime marinated Albacore tuna on a cha plu leaf, green mango, roasted peanut, Atlantic salmon roe
HAMACHI SASHIMI `COCONUT & LIME´
hamachi sashimi, coconut cream and lime dressing, Asian herbs
CRISPY SOFTSHELL CRAB `SALT & PEPPER´
softshell crab, green mango, mint, peanut `nahm jim´dressing
CRISPY PORK & PALM SUGAR CARAMEL
braised, crispy fried pork, caramel, rice vinegar
THAI-ROTI BREAD, REDANG CURRY
chinese water cress, bok choy, soft bean curd, battered crispy tofu
MORNING GLORY, `SALT & PEPPER´ TOFU
chinese water cress, bok choy, battered crispy tofu
CARAMELIZED BEEF SHORTRIBS, `JUNGLE CURRY & CHILI JAM
roasted beef shortribs, Farang’s `chili jam´ flavoured jungle curry, coconut cream, thai eggplant, `nahm pla prik´ dressing
HOLA HOLA 19´
thai style marinated fruits, sweet pea, vanilla and coconut cream, guava peach sorbet
First dish was superb, rolled leaf around tuna with herbs and spices was excellent as always. Fish can change because once it was trout.
Sashimi was soft and spicy dressing complemented the flavour of fish.
Soft shell crab was crispy and paired well with mango and herbs.
One of the favourites crispy pork with palmsugar caramel did not disappoint this time either. It has been one of the favourites all 7 years Farang has been operating.
Tofu had to be eaten with thai roti bread. Bread with sauces was that scrumptious that one could have eaten only those.
Beef shortribs were tender but like more pork ribs. Maybe was already full but this dish was not at the level all others were.
Dessert was 19th version of Hola Hola, becoming already a classic sweet dish. Asian dessert is difficult for Finns but Farang can prepare them to better suit local taste.
Tasting menu has not changed much during the years, but can absolutely recommend it, becase one has a chance to get familiar with different asian flavours. By ordering from a la carte list only few savors can be enjoyed.
For wine had Italian red wine Korone produced from Sangiovese, Merlot, small percentages of Cabernet Sauvignon and autochthonous vines. Wine paired extremely well with spicy tastes because of grape combination.
Farang was again nominated as Michelin Bib Gourmand restaurant in February 2016. Actually 3 of 4 Bib Gourmand restaurants in Helsinki are owned by the same guys. Not bad at all!
REVIEW: FOOD 4,5/5 – SERVICE 4,5/5 – OVERALL GRADE 4,5/5