Farang’s food is based on fresh ingredients, craftsmanship, skills and hard work. Everything is prepared in the restaurant’s own kitchen without shortcuts and it all comes from the heart.
Farang’s food is fresh and intensive. The freshest ingredients available come from local producers and are organic whenever possible. The flavors are mainly produced with herbs and fresh vegetables, which creates a strong base for vegetable dishes.
The dishes are served how Wikberg and Björck have learned them on their trips to Asia. The menu also includes a lot of aromatic broths. Above all, Farang’s food is based on aromas, creating a harmony of hot, sour, salty and sweet.
Farang’s Southeast Asian way of eating is all about being social, sharing and tasting. A good atmosphere, good food and an overall good feeling beat stiffness.