Taigu Thailand XiuXian Restaurant

Thai food is becoming more and more popular among the people in China, and the flow of people here is also increasing. The signature dishes such as sashimi shrimp, curry crab and lime fish are must-order dishes every time. It is said that their chef is from Thailand, so the Thai flavor can be guaranteed. After eating Thai food, more people remember this brand.

The curry is also on the sweet side, and is best mixed with rice. There are several kinds of meat in the snack platter. If you are too lazy to choose, this is the best order. The price-performance ratio is acceptable. Although the discount is not particularly large, the improved dishes here are indeed in line with the public's taste.

As for the decoration style, it is actually quite mixed, a bit Thai and a bit Southern European, but it is still quite comfortable and suitable for chatting. The distance between the tables is OK, and the Tom Yum Goong is quite good. Compared with the Tom Yum Goong in Thailand, it is more delicious after the improvement.

The lunch set meal of the group is 39 yuan per portion Each table has an appetizer - shrimp chips, which are salty, fragrant and crispy! [Curry beef brisket rice] When it was first served, I looked at the rice and thought that the outer layer had become dry and hard because it was cold. In fact, it was a problem with the lighting. The rice was soft and cottony and did not stick to the teeth. The curry sauce was rich. Just mix it casually and take a bite. The fragrance lingers on your lips and teeth! The beef brisket was stewed and the amount was super large. It was very satisfying to eat! [Snacks] It was also rich. Vegetable salad, pineapple, and Thai sauce shrimp are all my favorites. The chicken fillet was hard, and the pickled radish tasted a bit strange! [Soup] The Tom Yum soup tasted sour and spicy, super good! A satisfying dining experience!

The ambiance and taste don't justify the high prices, not to mention the small portions. My first visit was truly amazing, but the second time, the quality dropped significantly, perhaps due to a decline. The Thai-style shrimp platter was the best, with plump, meaty shrimp. The fried chicken legs were dry and crisp. The pork neck was still the best Thai style. The Thai-style steamed sea bass had the typical salty, pungent flavor of Thai cuisine. The butter prawns had a rich, milky flavor, perfect with bread. The golden coin shrimp cakes were incredibly chewy and plump. The yellow curry beef brisket, half tendon and half meat, was perfectly executed, with a rich coconut milk flavor. The lamb chops were a bit tough, and the sweet chili sauce they served with them to signify Thai cuisine was strangely flavorful. The modified Tom Yum Goong soup had only a lemongrass flavor. The shrimp crackers dipped in the curry sauce were the best, and they didn't get soggy or limp. The Thai water spinach, thanks to the different seasonings, had a unique flavor. The green beans were spicy and refreshing, also enhanced by the Thai seasoning, giving them a unique flavor, but overall they were a bit oily. The lemon-scented chicken wraps were slightly oily, and the dipping sauce was lemony, but the flavor was average. The sago cakes were not gelatinous, which was a big plus.

I went out for a Thai meal with a good friend. We ordered a large table full of dishes, including shrimp and pomelo salad, golden shrimp cakes, charcoal-grilled pork neck, Tom Yum Goong soup, yellow curry beef brisket, the signature stir-fried crab roe in royal curry, salted egg yolk and milk shrimp, water spinach with shrimp paste, fragrant mango sticky rice, and coconut milk sago cake. We had nearly every Thai specialty, and overall it was quite good. The golden shrimp cakes were enormous and filled with fresh, chewy shrimp. The stir-fried crab roe in royal curry was incredibly generous. Opening the shell revealed large chunks of delicious, plump crab roe, making you salivate. The yellow curry beef brisket was also incredibly tender and flavorful, and the thick curry broth was perfect for mixing with rice. The fragrant mango sticky rice was shaped like a heart, topped with a layer of sweet and delicious coconut milk and generously garnished with mango flesh.

The pineapple fried rice was a bit dull when it was served. I wonder if it's because Chaofan is easy to get cold. The portion was quite large. Fortunately, I only ordered two shrimp cakes, because there are not many people who can start with two. The shrimp cakes are made of real shrimp wrapped in flour and bread crumbs and fried together. They are crispy and delicious. The bullfrog tastes good too, with the right amount of saltiness. The shrimp paste water spinach, the shrimp paste taste is not too strong, it's quite delicious

Thai Valley is a fantastic Thai restaurant. My first visit was truly amazing. The charcoal-grilled pork neck was incredibly textured, and paired with a secret sauce, it was irresistible. The shrimp cakes were generous, filling, and springy with large shrimp chunks. The mango sticky rice was also delicious and beautiful.