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FULL THAI · Thai Cuisine (Xuanwu Lake Branch)

东南亚菜 · ⭐ 4.4

No. 108 Longpan Road, Suojincun Subdistrict (inside Xuanwu Lake Park, near Exit 3 of Gangzicun Metro Station)

Dishes

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  Thai Lemongrass Grilled Chicken Wings

  Thai Lemongrass Grilled Chicken Wings is a Southeast Asian dish. Main ingredients include chicken wings, fresh lemongrass, garlic, fish sauce, palm sugar, and lime juice. To prepare, lemongrass and garlic are crushed and mixed with fish sauce and palm sugar to create a marinade, which is evenly applied to the chicken wings and left to marinate for several hours. The wings are then grilled in an oven or over charcoal, basted with the marinade during cooking until the skin is golden and crispy. The finished dish features crispy skin, tender meat, and the refreshing aroma of lemongrass combined with the complex flavors of Southeast Asian sauces.
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  Thai Curry Beef Brisket

  Thai curry beef brisket features tender beef slow-cooked in a rich coconut milk-based curry sauce with aromatic Thai spices.
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  Thai Volcano Sea Bass

  Thai Volcano Sea Bass is a Southeast Asian dish featuring fresh sea bass. The fish is cleaned, scored, and deep-fried until the skin is crispy and the flesh tender. The key sauce is made from Thai chilies, lemongrass, lime juice, fish sauce, coconut milk, and various Southeast Asian spices, creating a thick, vibrant red coating poured over the fried fish. It is often garnished with fresh herbs like cilantro and mint.
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  Seafood Tom Yum Goong

  A Thai spicy sour soup featuring shrimp, squid, mussels, and other seafood, seasoned with lemongrass, kaffir lime leaves, chili, and turmeric for a bold, aromatic flavor.
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  Charcoal-Grilled Pork Neck Meat

  Charcoal-grilled pork neck meat is made primarily from lean meat taken from the pork neck area, marinated and then grilled over charcoal. The pork neck meat has a firm texture with evenly distributed fat, resulting in a crispy exterior and tender interior with a smoky charcoal aroma after grilling.
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  Massaman Curry Chicken

  A Thai classic dish featuring chicken simmered in a rich coconut milk-based Massaman curry sauce with aromatic spices and nuts.
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  Mango Sticky Rice

  Mango sticky rice is made from glutinous rice and fresh mango. The glutinous rice is soaked and then steamed, served with diced mango and drizzled with coconut milk for a sweet and chewy flavor.
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  Pineapple Fried Rice

  Pineapple fried rice is a colorful dish made with fresh pineapple, rice, vegetables, eggs, and shrimp. Pineapple is diced and stir-fried together with cooked shrimp, vegetables, and rice, resulting in a rich texture and a fragrant fruit aroma.
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  Shrimp Paste with Water Spinach

  Shrimp paste with water spinach is a dish that uses water spinach as the main ingredient and shrimp paste as the seasoning. To prepare, wash and cut the water spinach into segments, stir-fry minced garlic and shrimp paste, then quickly stir-fry in with the water spinach until cooked.
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  Yellow Curry Crab with Green Crab

  This dish features fresh green crab as the main ingredient. The crab is cleaned and cut into pieces. Onions, garlic, ginger, and other aromatics are stir-fried in oil until fragrant, then yellow curry paste is added and cooked. The crab pieces are added and stir-fried until their color changes. Coconut milk and broth or water are added to simmer, allowing the crab meat to absorb the rich curry flavor. Finally, a small amount of fish sauce and sugar are added for seasoning, and vegetables like bell peppers and Thai basil may be included for garnish. The finished dish features tender crab meat coated in a fragrant yellow curry sauce.

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