Smoked fish / sour melon / dill

French meat sauce made with sturgeon and bacon, paired with sour melon and dill to add aroma, but the overall taste is a bit dull and the level is not prominent.

Tuna / lemongrass / rapa

Tuna tata is mixed with chili and glutinous rice noodles to add flavor, and the upper layer is covered with lemongrass jelly film. It is seasoned with Vietnamese coriander and vanilla, but the overall flavor is slightly thinner.

Matsuba Crab / Sweet pepper / Salted Egg yolk (recommended)

The menu is marked as Matsuba crab, but the service staff introduced it as king crab. Yellow curry, crab yellow, salted egg yolk and yellow bell pepper are intertwined in layers to set off the sweetness of crab meat. With chili flakes and Thai spices, the spicy flavor has a touch of sweetness, which complements the wine. It is the first delicious dish of the night.

Octopus / Purple Rice / Lik Ling(Recommended)

The Southern Thai dry curry "Yingkeling" is flavored with octopus feet, paired with wing beans, fried wild rice, purple rice, garlic slices and lemon pulp. After mixing the dry curry, it is served in rice cakes. Lime leaf powder adds a unique aroma to the rice cakes.

Through pumping / Tuberose bamboo shoots / Shusugong

Charcoal grilled through the drawstring with red curry sauce, accompanied by Kinmen mussels and tuberose bamboo shoots, the performance is well-behaved, with no special highlights.

Abalone / Mushroom / Guxuan Refining

South African abalone and mushrooms are stewed in a pressure cooker for ten hours. "Guyuanlian" was originally a noodle dish in Ayutthaya, Thailand. Here, lobster juice is used instead of traditional blood to make a stock, with crispy kale and pickled dried shallots, but it has a traditional Chinese medicine flavor, which is quite abrupt and not delicious.

Fresh fish of the day / flower branches / coconut

Freshly caught fish and flower branches are paired with coconut milk soup. The soup is rich but not heavy. Coconut milk brings a soft taste. Although the soup is charming, it is a pity that the seafood and the soup are not fully integrated.

Wagyu beef / Banlan Leaf / Qianxiheng

To enhance the flavor of the Southern Thai curry "Qianxiheng", the Australian M9 wagyu beef rump meat that is first fried and then grilled is covered. The meat is tender, but the overall flavor fails to bring surprises.

Thai Style Lobster Fried Rice(Super recommended! ）

Boston lobster and Q bomb Thai rice are well-grained and have a rich taste. They are the most stunning dishes of the night, and they are a must.

Watermelon / cheese / pepper

The watermelon smoothie is mixed with plums, which is sweet and refreshing in the mouth. The cream cheese in the middle brings a round taste, and the finish is slightly spicy. It is a very special refreshing dessert.

Thai milk tea

The signature dessert "Thai milk tea" is made of Thai hand-labeled black tea leaf extract, mixed with white chocolate, coconut milk, condensed milk and whipped cream to make an ice cream cup. It is paired with Xigu rice, fried black sesame seeds and dragon fruit. The taste is rich. No wonder this shop is called "Fine Dining delayed by desserts."

Petit Four

Banlan leaf cake has a taste similar to egg cake, while pineapple gummy is slightly bland.