Restaurant decoration style is unique, antique furniture and elegant environment make people appreciate the rich Southeast Asian customs.
There is also authentic gourmet curry, imported raw materials, which is natural. For example, green curry chicken, its curry sauce is made of Thai specialty plants: young eggplant, southern ginger, bitter orange fruit, Kochai and so on.
Unlike most Thai restaurants, Lotus Thai Restaurant translates Dongyin Gong into Dongyang Gong Tang instead of Dongyin Gong Tang. Although Dongyingong is still made of fresh shrimp, citronella, southern ginger and bitter orange leaves, the taste is still sour and spicy, but it always makes people feel different and should be unique and fresh. There is a unique way of cooking fish in Thai cuisine, especially the dried fish cooked in Song Ming. Dried song sauce is a kind of sour and spicy sauce, which is made of sour bean juice, fish, pepper and vanilla. Sprinkle it on steamed bass, and it's red, white and green. It's really eye-catching.
Here, you can also make simple hot and sour papaya shreds equally exquisite. Thai papaya with cowpea, fish sauce, lemon juice, etc. From color matching to taste, everything is considered in detail. Fresh Thai grass shrimp is generally used for sashimi of fresh shrimp, and the meat quality is cool enough, which can bring out the sweetness with small red pepper diced. Thailand's signature red and green curry wins with fragrance, and then a sweet, soft, waxy, elastic and non-sticky honey juice fried banana is used as a knot to wash away the spicy feeling of the tongue. (Tips on Thai Cuisine: Nanjiang: also known as Di, is a kind of ginger, which has the effect of treating abdominal distension, food poisoning, tinea versicolor and skin diseases caused by various bacteria. Bitter orange leaf: It has a strong orange fragrance and is an indispensable ingredient in Thai soup. Has the effects of expelling toxin, treating internal sores, resolving phlegm, protecting the heart, and expelling intestinal waste gas. Citronella: It is slender in shape and has a strange fragrance. It has the functions of treating abdominal distension, relieving colic, removing intestinal waste gas and promoting the digestion of gastric juice. The seasoning used in Thai food is completely natural, without any chemical additives. Acid is the acid of lemon, spicy is the spicy of pepper, and salty is the salty of fish sauce. )
Signature dishes: curry series, yellow curry, pickled fresh lemon, hot and sour shrimp soup, Dongyang Gong soup, dried Songming furnace fish, steamed white bass with pepper and lemon.
Consumer guide: a family of three, economic consumption 100 yuan can be full; Per capita consumption of 50 yuan is more comfortable; If the per capita consumption is 70- 100 yuan, you can eat very comfortably.