Wa Cheng Thai Cuisine - Xihu Branch

A rich Thai set meal for four, including several classic signature dishes such as Moon Shrimp Cakes and Steamed Lemon Fish, along with drinks, desserts, and rice. Taste the rich flavors of Thai cuisine, including sour, spicy, fresh, and sweet, all at once.

Classic Thai shrimp cakes, fried to a golden crisp on the outside, with a thick shrimp paste filling inside. Crispy on the outside and chewy on the inside, full of fresh flavor, usually served with a sweet and sour plum sauce.

Round, thick fried shrimp cakes made with pure shrimp paste, coated in breadcrumbs and deep-fried. Crispy on the outside, tender and juicy on the inside, with the sweet flavor of shrimp in every bite.

Fresh and crisp green papaya shreds are mixed with lemon juice, fish sauce, chili, tomatoes, and peanuts. Crisp texture, sour and spicy appetizer, it is the most classic Thai salad.

Freshly boiled squid is mixed with onions, celery, and Thai sweet and sour dressing. The freshness of the seafood perfectly blends with the sweet and sour dressing, refreshing and not greasy.

A cold salad with a variety of seafood and fresh vegetables, drizzled with a special Thai sweet and sour dressing. Rich in texture, with the freshness of seafood and the crisp sweetness of vegetables.

Crisp and tender Matsusaka pork (pork jowl) is mixed with Thai Northeastern style spices. It has a unique herbal aroma and a sweet and sour taste, making it a great accompaniment to rice.

Fresh sea bass is steamed and then drizzled with a sauce made from lemon juice, fish sauce, minced garlic, and chili. The fish is tender, and the sauce is sour, fragrant, and slightly spicy, best enjoyed steaming hot.

Fried fish is drizzled with a rich Thai herb and sauce, or a whole fish dish cooked in Thai style. The name implies fresh fish, and the flavor is usually rich and crispy.

Fresh shrimp and glass noodles are braised in a pot, allowing the noodles to absorb the sweet shrimp broth and aromatic spices. Moist and smooth texture, full of seafood flavor.

Various seafood such as shrimp, squid, etc., sizzle on a hot plate with a spicy sauce. Full of wok hei, rich aroma, slightly spicy and vigorous flavor.

Large fried shrimp balls paired with sweet and sour pineapple, coated in mayonnaise. Different from Taiwanese style, the Thai version may have a hint of spice, sweet, sour, and crispy, suitable for all ages.

Slices of meat are stir-fried with rich coconut milk, bringing out the sweet aroma of coconut and a mild texture. Suitable for those who don't like it too spicy, the thick sauce is perfect for mixing with rice.

Classic Thai green curry, based on green chilies, simmered with coconut milk, chicken, and Thai eggplant. Spicy and vigorous flavor, with coconut milk neutralizing the spiciness, and a unique herbal aroma.

Chicken and potatoes are simmered in yellow or red curry, with rich spices but a mild taste. The chicken is tender and flavorful, and the curry sauce is thick and goes well with rice.

This is the well-known 'Pad Krapow' flavor or Thai spicy stir-fry. Minced meat or slices are stir-fried over high heat with chili, garlic, and basil (or holy basil leaves). Salty, fragrant, and spicy, it's a rice killer.

Fried pork ribs are stir-fried with bell peppers, onions, and pineapple in a sweet and sour sauce. Colorful, with a sweet and sour appetizing flavor, the meat is crispy on the outside and tender on the inside.

Tender beef tenderloin strips are cooked on a hot plate, usually with black pepper sauce. Fragrant, tender beef with a rich black pepper and butter aroma.

Premium Matsusaka pork (pork jowl) is grilled and sliced thinly. The texture is crisp, tender, and springy, with a charcoal-grilled aroma, usually served with a Thai sweet and sour dipping sauce.

Boneless chicken thigh is fried until crispy, then drizzled with a Sichuan peppercorn sauce made from Sichuan peppercorns, chili, minced garlic, soy sauce, and vinegar. Numbing, fragrant, sour, and spicy, the chicken is tender and juicy.

Fresh water spinach is stir-fried over high heat. The spicy version is flavored with chili and garlic, crisp and slightly spicy; the shrimp paste version adds rich Thai shrimp paste, salty, fragrant, and delicious, with a unique flavor.

Fresh and sweet cabbage is stir-fried over high heat. The spicy version is crisp and slightly spicy; the shrimp paste version is salty, fragrant, and rich, enhancing the sweetness of the cabbage.

Green beans are stir-fried with Thai shrimp paste. The green beans are crisp and absorb the salty and savory flavor of the shrimp paste, making it a rice-pairing vegetable dish.

This is the famous 'Tom Yum Goong' soup. Simmered with lemongrass, kaffir lime leaves, and galangal, with spicy sauce and coconut milk (depending on the flavor). Sour, spicy, fresh, and sweet, with an intoxicating aroma.

A smooth and thick soup with diced seafood and corn kernels, with egg whites stirred in (like a cloud). Mild and sweet flavor, suitable for the elderly and children.

A Thai iced tea with a unique orange-red color, made with Thai tea leaves and condensed milk. Rich tea flavor, sweet and creamy, smooth texture, a must-have drink with Thai cuisine.

Refreshing green tea with fresh lemon juice. Sweet, sour, and palate-cleansing, with the fragrance of jasmine or green tea, it is very suitable to pair with heavier-flavored Thai dishes.

One of Thailand's most famous beer brands (Singha). Golden body, rich bubbles, with a distinct malt aroma and a slightly bitter finish.

A lemon-lime flavored carbonated beverage with a cool and fizzy taste.

Cooling and refreshing natural coconut water, with a light coconut aroma and natural sweetness. Sometimes served with coconut flesh, it is refreshing.

Rich and sweet mango juice with a golden hue. Full of tropical fruit flavor, with a thick and smooth texture.

Internationally renowned Dutch lager beer. Fresh and crisp taste, with a unique fruity aroma and yeast notes.

Classic carbonated beverage. Available in original or sugar-free Zero version.

Juice made from tamarind, with a sweet and sour taste and an aroma similar to smoked plum. Very thirst-quenching and relieves spiciness, it is a common traditional beverage in Southeast Asia.

Sweet and sour orange juice, rich in Vitamin C, with a sweet and smooth taste.

Taiwanese-produced lager beer. Brewed with Ponlai rice, it has a refreshing and non-bitter taste with a light rice aroma.

Green tea combined with yuzu jam or juice. It has the fresh, sweet, and sour aroma of yuzu and the mellow taste of green tea, with a fresh and elegant flavor.

Japanese brand lager beer. Delicate texture, fine bubbles, pure and refreshing malt flavor.

Chef's selection of dessert items, which may include sago pudding or other Thai cold desserts.

Southeast Asia's most representative dessert (Bubur Cha Cha). Based on coconut milk, it includes sago, attap chee, jackfruit, taro, and sweet potato cubes. Colorful, sweet, and rich.

Slow-cooked black purple rice is drizzled with rich coconut milk and served with smooth taro chunks. Chewy and soft texture, with a unique black rice aroma and coconut milk sweetness.

A shaved ice dessert made with a variety of tropical fruits. Cool and refreshing, with the sweet and sour taste of fruit in every bite.

Thai traditional dessert 'Rubies'. Water chestnuts are coated in tapioca flour and cooked, giving them a chewy outside and crisp inside, resembling rubies, served with chilled coconut milk. Rich in texture.

Taro cubes and pearl tapioca are added to a warm coconut milk broth. The pearls are chewy, the taro is soft, and the coconut milk is smooth and fragrant, a heartwarming sweet soup.