Recently, the newly opened golden Thai fragrant rice curry crab restaurant on the seventh floor of chicony is a THAISELECT restaurant certified by the Thai Consulate and the Thai Ministry of Commerce. Since its establishment in 2004, Taixiangmi Thai Restaurant has always been dominated by Thai northern flavor, featuring curry sauce and smoothness. Combined with exquisite Thai royal dishes, it leads the new fashion of Thai cuisine. Yang Yang, Ada Choi, Xie Tianhua, Le Jia and many other stars like to dine here, and have also received heavyweight Thai guests such as former Thai Prime Minister Abhisit, the mayor of Bangkok and the Consul General of the Thai Consulate! Achan, the chef of Thai fragrant rice, is the former chef of Tai Huang and the ancestor of Southeast Asian fragrant curry, and his disciples are all over the world. The chefs in every store in Taixiangmi are Thai chefs. The first store in Wuhan is Qunguang, gold medal Thai fragrant rice and upgraded Thai fragrant rice.
This shop has three must-eat dishes.
First of all, the curry king fried crab is the treasure of this store. The ingredients are meat crabs from Sri Lanka, which are full and firm. In the south subtropical ocean, sea crabs will not shrink due to seasonal cooling. Curry sauce is the soul of Thai food, and all main ingredients and accessories must be imported from Thailand. After careful cooking by chef A Can of Qunguang Store, the curry gall is authentic, the curry sauce is smooth and sweet, and the crab meat is full and tender. It is the most popular signature dish that every table must order.
The second is Dongyin Gong Tang, which is a classic representative of Thai cuisine. "Gong" means "shrimp" in Thai. Thais have different preferences for the cooking methods of Dongyingong. There are coconut milk and flower milk in Dongyingong sauce, and there are also clear Dongyingong soup, both of which are available or not. The key of Dongyin Gong Tang is Dongyin Gong sauce, and the soul of Dongyin Gong Tang is shrimp head and shell. The soup of Sun Palace rice is covered with shrimps from the beginning, and the shrimp sauce is mixed into the soup, which is particularly rich and delicious. With fresh lemon leaves, citronella and other herbs, it is rich in flavor, sweet and sour.
The third kind is Thai steamed fish with lime, which uses another special seasoning of Thai food-steamed bass with lime juice, which is more expensive than fish. When you eat this dish with a spoon, a piece of fish is just a little lime soup. Suddenly, it was fresh, sour and spicy. It tastes sour and spicy, and it feels particularly fresh and tender.
Friendly reminder, don't dip too much spicy food.
Curry crab and curry shrimp, a Shuang Jie, are equally wonderful. There is a second way to eat these two curry dishes-bibimbap, curry with fragrant rice made of jasmine fragrant rice with Thai characteristics every year, which is fragrant and smooth, and can be said to be invincible in the world!
Green curry beef and Thai rice green curry are also very distinctive.
Stir-fried minced meat with fragrant leaves, minced meat wrapped in lettuce, fresh and greasy, and enchanting gold without changing its fragrance.
Charcoal platter, there are three kinds of dipping materials, the main ingredients are pork skewers, chicken skewers, pork neck meat, cowboy bones, squid and so on. Pickled and baked. Roasted pork neck with roast pork neck gravy, grilled squid with hot and sour sauce, and Satay kebab with Satay sauce.
Pork neck is the best when roasted!
Thai snack platter, including fried shrimp cakes, fried Thai spring rolls, fried chicken strips, etc. Shrimp cakes are crispy outside and elastic inside, and the wine is the best.
Green papaya salad is sour and refreshing, like the love of green papaya.
Thai frozen pickled raw shrimp, green and sour sauce smoothies with raw shrimp, and millet spicy rings, which are cool and reduce the spicy degree of pepper, but also make northerners who don't eat spicy food cry!
The royal watermelon in Bangkok sprinkled with fish bone powder is sweet, sour and salty, with regional characteristics in Southeast Asia.
Snack platters, including coconut cake, mango powder roll, vanilla leaf Melaleuca cake, papaya milk jelly, pumpkin cake and pitaya red wine jelly, are all snacks made of fruits or vegetables.
Pasta cake with vanilla leaves, boiled into solid pure coconut milk, with sago as the bottom, tastes like coconut.
Jintai Mixiang Qunguang Store, with new Thai design and elegant decoration, is comfortable and meaningful.