Regardless of the four relocations the restaurant has undergone, but the chef has never changed, and for 13 years the cooking has been consistent with traditional Thai spices and practices. Although there is no way to do Thai raw shrimp, the taste of the plate and sauce greatly affects the impression of the whole dish. Their raw shrimp is placed independently in each small cup, a bit like the common Western pre-food. The sauce is a friend who has been taught to generally not eat spicy food, but it would be perfect if you could pick out the shrimp sausage for the guests first. Mashawen curry chicken is the restaurant's signature dish, but because it is only cooked every morning, it happens to be ordered when I go in the morning, I feel that the fire is a bit insufficient, if I cook it all day at night, the taste is believed to be better. The famous Thai dessert mango glutinous rice made here has many colors, not as monotonous as the general white glutinous rice. All of them are natural dyed materials, such as light blue butterfly bean flower, light green is fragrant orchid leaves, orange is carrot, greatly improving appetite. The name Pla Shu Chi fried white eel is the sound of its fried in the pastry. First go to the bone, cut into pieces, fried outside crisp and soft inside, then wind around the curry juice, Southeast Asian color is revealed.