Wachang Thai Cuisine - Songshan Station Store

This dish is a classic representative of Thai cuisine in Taiwan. Fresh shrimp paste is used as the filling, enclosed in a thin wrapper and deep-fried until golden and crispy. The texture is crispy on the outside and chewy on the inside, with a rich fresh shrimp flavor. It is usually cut into triangles and served with a sweet and sour plum sauce for an enhanced flavor.

A spicy version of the classic Moon Shrimp Cake. Thai spices and chili are added to the fresh shrimp filling and deep-fried until crispy. Each bite has a mild spicy kick and savory layers, suitable for diners who enjoy bold flavors.

A healthy, improved version of shrimp cakes, using whole wheat wrappers to enclose 100% pure shrimp paste filling. It retains the fresh, chewy texture of shrimp cakes while adding the nutty aroma and nutrition of whole wheat, making it more refreshing and less greasy.

Thai-style fried spring rolls with a golden crispy wrapper. The filling includes glass noodles, minced pork, and various vegetables, making it rich and substantial. It is recommended to dip it in the special Thai sweet and sour sauce for an appetizing and palate-cleansing experience.

Round, thick shrimp cakes coated with breadcrumbs and deep-fried. When you bite into them, you can feel the abundant juice and elasticity of the fresh shrimp filling. The texture is crispy on the outside and tender on the inside, with a full sweet shrimp flavor, prepared in the traditional Thai style of Money Shrimp Cakes.

Uniquely shaped donut-shaped shrimp cakes made from pure shrimp paste. The texture is thick and chewy. Creative ways to enjoy it include pairing with salted egg yolk powder or plum sauce for a sweet and savory intermingling of flavors, a fun and creative dish.

Various seafood such as shrimp, squid, and clams are stir-fried on a hot iron plate with Thai spices and vegetables. The high heat of the iron plate locks in the freshness of the seafood, with a rich aroma and a slightly spicy taste, making it very appetizing with rice.

Fresh clams are stir-fried with basil, garlic, and chili over high heat. The sauce is savory and rich, and the aroma of basil enhances the seafood's freshness. It's one of the most popular Thai stir-fried dishes among Taiwanese.

Classic pineapple shrimp balls. Large shrimp are battered and deep-fried until crispy, served with fresh pineapple chunks. Tossed with a specially made Thai salad dressing, the flavor is sweet and sour with a rich texture, a dish suitable for all ages.

Fresh shrimp and glass noodles are simmered in a clay pot. The glass noodles absorb the essence of the shrimp broth and spices, resulting in a smooth and flavorful texture. The shrimp meat is sweet and springy, with a rich aroma of black pepper and ginger-garlic.

Whole soft-shell crab is deep-fried until crispy and drizzled with a rich Thai yellow curry sauce. The sauce includes scrambled eggs, giving it a smooth and rich texture. The spiciness of the curry and the sweetness of the crab meat are perfectly combined.

A must-order signature dish in Thai cuisine. Fresh sea bass is steamed and then drizzled with a sauce made from plenty of lemon juice, fish sauce, minced garlic, and chili. The fish is delicate and tender, and the sauce is sour and spicy, refreshing yet flavorful.

Fresh sea bass is deep-fried until the skin is crispy while the meat inside remains tender. Served with a special Thai spice sauce, usually containing shredded vegetables and herbs. The fish is wrapped in lettuce for eating, creating a rich layering of textures.

A dish that is both visually and gastronomically appealing. Crispy fried sea bass is served with a sizzling hot special spicy sauce. The fish is crispy on the outside and soft on the inside, with a rich and spicy sauce full of Thai stir-fry flavor.

A sauce made with tamarind is drizzled over deep-fried sea bass. Tamarind provides a unique sweet and sour taste, which, combined with the mild spiciness of dried chili, creates a unique and palate-cleansing flavor, a common preparation in central Thailand.

Prepared similarly to Pad Krapow, using beef slices or minced beef stir-fried with basil and chili over high heat. The aroma is intense, with a spicy and savory flavor, perfect with white rice, a top choice for diners who prefer strong flavors.

Tender beef tenderloin strips sizzle on a hot iron plate, coated in a rich black pepper sauce. The beef is tender and smooth, with the spiciness of black pepper intertwined with the aroma of butter, a classic iron plate dish.

Premium sirloin beef is grilled to the desired doneness and sliced. The meat is tender and juicy with a charcoal-grilled aroma. Served with a special Thai dipping sauce, which is sweet, sour, and slightly spicy, further enhancing the beef's natural sweetness.

Classic Thai stir-fried pork with plenty of basil and chili. The pork absorbs the aroma of the spices, and the slight acidity of the tomatoes balances the spiciness, making it a very appetizing home-style dish.

Premium pork neck is grilled until golden brown and fragrant. The texture is crisp, tender, and springy, with rich but not greasy fat. Served with a special Thai dipping sauce that enhances the pork's sweetness.

Fried pork ribs stir-fried with colorful peppers, onions, and other vegetables in a Thai sweet and sour sauce. The ribs are crispy on the outside and tender on the inside, coated in a vibrant red sauce that is deliciously sweet and sour, a dish loved by both adults and children.

Chicken breast slices or minced chicken are quickly stir-fried with Thai spices such as basil and chili. The chicken is tender and not dry, with moderate spiciness. The unique aroma of basil makes the entire dish flavorful.

A super popular dish in Thai restaurants in Taiwan. The whole boneless chicken leg is deep-fried until crispy on the outside and juicy on the inside. Drizzled with a sauce full of Sichuan peppercorn aroma, sourness, and numbness, served over shredded cabbage, it's refreshing and palate-cleansing.

Chicken wings are marinated in a unique Thai shrimp paste and then deep-fried. The fried chicken wings have a distinctive salty and savory seafood flavor, with a crispy skin and tender meat inside. It's a snack perfect for pairing with beer or as an appetizer.

Traditional Thai handmade dish. Marinated chicken is wrapped in pandan leaves and deep-fried. The fragrance of the leaves infuses the chicken, keeping the meat tender and juicy. Unwrap the leaves when eating to release the chicken's aroma.

A flavorful fried chicken originating from Northern Thailand. Crispy fried chicken pieces are drizzled with a spicy and sour sauce and served with abundant vegetable toppings. The flavor is spicy and sour, appetizing with a rich texture, showcasing Northern Thai cuisine's expertise in using herbs and spicy-sour seasonings.

One of the classic Thai curries. Made with green chilies, lemongrass, galangal, and other spices, with plenty of coconut milk. Chicken slices are coated in a mildly spicy sauce with a rich milky flavor, also including long beans and other vegetables, perfect for mixing with rice.

A cold seafood salad. Fresh seafood such as shrimp, squid, and clams are mixed with a Thai spicy and sour sauce and plenty of fresh vegetables. The texture is crisp and refreshing, with a spicy and sour flavor that is very appetizing, making it a great appetizer choice.

One of the world's famous soups, also known as Tom Yum Goong. Lemongrass, galangal, and kaffir lime leaves are used to create a sour and spicy broth, with fresh shrimp and mushrooms added. The soup is sour, spicy, and delicious, full of aromatic spices; a sip warms you up.

A must-try vegetable dish in Thai cuisine. Fresh water spinach stir-fried with shrimp paste, garlic, and chili over high heat. It retains the crispness of the vegetables, and the shrimp paste provides a unique savory flavor, with a mild spiciness that is very appetizing.

A chicken dish simmered with yellow curry powder and coconut milk, usually including potato chunks. It's milder than green curry, with a rich spice flavor and coconut milk sweetness. The chicken is stewed until tender and flavorful.