Tai Wei Chu Fang

Signature Thai fried dish. Fresh shrimp paste wrapped in a crispy wrapper and deep-fried. Golden and crispy outside, thick and chewy inside. Usually served with sweet and sour plum sauce.

Round, coin-shaped fried shrimp cakes made with pure shrimp paste. Crispier and juicier than Moon Shrimp Cakes, retaining a rich shrimp flavor. Served with a special sweet and sour sauce.

Thai fried spring rolls. Crispy exterior filled with vermicelli, vegetables, and minced meat. Crisp and not greasy. Enhanced with sweet and sour sauce.

Northern Thai green papaya salad. Shredded green papaya, tomatoes, long beans, and peanuts pounded together. Seasoned with fish sauce, lime, and chili. Crisp texture, appetizingly sour and spicy.

Mixed seafood (e.g., squid, shrimp) salad with onions and celery. Dressed with Thai spicy and sour sauce. Refreshing and delicious, suitable as an appetizer.

Blanched beef slices tossed with raw onions and cilantro. Dressed with a spicy and sour lime sauce. Tender meat with a fresh, zesty flavor.

Boiled pork slices tossed with Thai spices and vegetables. Sour and spicy seasoning, very refreshing.

Yunnan-style dish. Pig's ear slices are cut extremely thin, almost transparent. Chewy and crisp texture. Drizzled with a special spicy and sour sesame sauce.

Whole fresh fish steamed with plenty of lime juice, fish sauce, minced garlic, and chili. Delicate fish meat, with a sour, spicy, and fragrant broth. A classic Thai dish.

Steamed fish with ginger slices and oyster sauce. Savory, sweet, and suitable for those who don't eat spicy food. The fish absorbs the sauce, becoming tender and smooth.

Steamed fresh fish with preserved plums and minced meat. The sauce has a sweet and sour plum flavor. Unique and refreshing.

Crispy deboned chicken thigh meat, drizzled with a sauce made from Sichuan peppercorn oil, minced garlic, chili, and soy sauce. Crispy exterior, juicy meat. Rich layers of spicy, numbing, sour, and fragrant flavors.

Marinated chicken wrapped in pandan leaves and deep-fried. The chicken absorbs the unique fragrance of the pandan leaves, remaining tender and juicy. Unwrap the leaves before eating.

Pork marinated with Thai spices and charcoal-grilled. The meat has a charred aroma and spice flavor. Served with Thai sweet and sour dipping sauce.

Whole chicken leg marinated and grilled until golden brown. Crispy skin and tender meat, full of spice aroma. Served with special sauce.

Beef slices grilled to the perfect doneness. Retains juices and charcoal-grilled aroma. Served with spicy and sour sauce for excellent flavor.

The famous Thai Tom Yum Goong soup. Simmered with lemongrass, kaffir lime leaves, galangal, and chili, with added fresh shrimp. The soup is rich, sour, spicy, and aromatic.

Tom Yum soup base with assorted seafood. The spicy and sour broth enhances the sweetness of the seafood. Warm and invigorating.

Thick corn soup with crab meat. Mild and sweet flavor, smooth texture. Suitable for those who don't eat spicy food or prefer light flavors.

Clear broth with assorted seafood and vegetables. The soup is fresh, sweet, and savory, without sour or spicy seasoning. Allows you to taste the original flavor of the seafood.

Water spinach stir-fried over high heat with Thai shrimp paste. The savory shrimp paste flavor perfectly complements the crisp water spinach. A must-order vegetable dish at Thai restaurants.

Cabbage stir-fried over high heat with shrimp paste. The salty shrimp paste flavor enhances the crisp sweetness of the cabbage.

Stir-fried water spinach with chili and minced garlic over high heat. Spicy, crisp, and refreshing. Does not contain shrimp paste.

Cabbage stir-fried after blooming chili and garlic. Crisp texture with a spicy kick.

Stir-fried mixed vegetables with konjac. Rich and refreshing texture, a healthier option.

Stir-fried dish with a rich coconut milk base. Creamy, smooth, and mild. With a hint of Thai spices.

Curry made with green chilies, mellowed with coconut milk. Light green in color, spicy with a rich herbal flavor (like basil).

Chicken slices stir-fried with chili and spices over high heat. Savory, spicy, and pairs well with rice.

Pork slices stir-fried with chili and spices over high heat. Spicy and satisfying.

Northern Thai style stir-fried dish (Pad Krapow). Minced chicken stir-fried until dry, mixed with chili, spices, and lime juice. Usually served with lettuce, appetizingly sour and spicy.

Northern Thai style stir-fried minced pork. Intense aroma, distinctly sour and spicy.

Chicken and potatoes stewed in yellow curry. Mild and rich flavor with turmeric aroma. Pairs well with white rice.

Assorted seafood stir-fried over high heat with chili sauce. A blend of seafood freshness and spiciness, a bold dish.

Fresh shrimp stir-fried with special chili sauce. Shrimp is springy, and the sauce is fragrant and flavorful.

Fresh shrimp stir-fried with rich yellow curry and egg. Tender texture, rich curry aroma.

Classic Thai noodles, Pad Thai. Rice noodles stir-fried with tofu, egg, bean sprouts, topped with crushed peanuts and lime juice. Sweet, sour, salty, and savory flavor with chewy noodles.

Rice noodles in Tom Yum soup base. Appetizingly sour and spicy, with abundant seafood.

Thai fried rice stir-fried with crab meat. The rice grains are distinct and flavorful with the sweetness of crab meat.

Fried rice with pineapple chunks, cashews, and shredded pork. Sweet and sour fruit flavor with rich texture.

Curry fried rice with chicken slices. Every bite is full of curry aroma.

Curry fried rice with pork slices. A simple and delicious meal option.

Curry fried rice with beef slices. The aroma of beef blends with the curry flavor.

Thai Jasmine Rice. Long grains with a subtle jasmine aroma. Drier texture, suitable for pairing with rich Thai sauces.