Had Thai food. Ordered Gaeng Massaman Curry:menu said the World's No.1 Most Delicious Food as voted by CNN. It's too arrogant, you have to taste it!
in order to service customers well, the massaman would make several style dishes with different countries flavor.
A Thai restaurant with a good environment. The Thai lemon fish inside is well made. I ordered a stir-fried bacon with choy sum. The taste of this dish is good. The prawns are very fresh and they are quite big.
The first meal in Krabi can be eaten within 70 RMB per capita, and the price is moving.
Lemon fish, the fish is fresh and tender, seasoned with lemon and spices, sour and spicy, it is quite appetizing in hot weather.
Stir-fried water spinach, water spinach is a bit old, just eat it.
Tom Yam Soup, Thai Tom Yam Soup is delicious in almost every family, and this one is the same, sour and hot, and the unique aroma of lemongrass is my favorite.
Curry crab, crab is not live crab, it slightly affects the taste. But after all, the price is here, and there cannot be too much demand.
Pineapple pork fried rice, a fried rice filled with a whole pineapple, the fruity aroma of pineapple and pork fried rice are especially matched, and one portion is almost eaten.
Mango sticky rice, dessert after meal, mango real sweet, coconut milk and sticky rice are also favorites.
Green milk tea, in such a hot weather, a cup of cold milk tea is so happy.
Lemon tea, the taste of Thai lemon tea, still prefer green milk tea.
The open environment is pretty good to feel the original ecology of Southeast Asia.
A popular spot. Dishes are a bit small, but still ok.
The best thai-food in Ao Nang, excellent prices and good, prompt service. Also several vegetarian options available. Welcoming atmosphere
No matter the restaurant has undergone four relocations, the chef has never been changed. For thirteen years, it has retained a consistent cooking method and still uses traditional Thai spices and practices. Although there is nothing to say about Thai-style raw prawns, the taste of the plate and sauce greatly affects the impression of the entire dish. Their raw prawns are individually placed in each small cup, which is a bit like Prawn Cocktail, a common appetizer in Western food. The sauce is tuned and suitable for those who don't usually eat spicy food, but it would be perfect if you can pick out the shrimp sausages for the guests first. Masawen chicken curry is a signature dish of the restaurant, but because it only starts to cook every morning, I ordered this just when I went in the morning. I felt that the heat was not enough. If I cook it all day at night, I believe it will taste better. The famous Thai dessert mango sticky rice made here has many colors, not as monotonous as the normal white sticky rice. Natural dyeing materials are used, for example, butterfly pea flowers are light blue, pandan leaves are light green, and carrots are orange, which greatly improves appetite. The name of Pla Shu Chi fragrant fried white snapper is derived from the sound of fried in a frying pan. The bones are removed first, cut into pieces, and fried until they are crispy on the outside and soft on the inside, and then wrapped with curry sauce to reveal the Southeast Asian colors.