Thai cuisine that caters to the preferences of Macao’s locals

This is an eatery opened by the lady who opened Macao’s first ever Thai restaurant. The dishes that have been revamped according to the preferences of the people in Macao are made by Thai chefs with Thai spices. Tom Yum Goong, which is rich in ingredients and features tender meat, is suitable for families of four and all ages as its spiciness level can be adjusted according to preferences. Pickled Water Spinach is a must-have for late night meals and drink gatherings. It features crunchy water spinach, which is strictly Thai, and a sauce that makes the dish sourly spicy and savoury. Teppanyaki Baby Oysters is one of the best sellers and a must-order for loyal customers. This is a Macao specialty made by using an iron griddle to grill baby oysters that have been stir-fried lightly beforehand. Deep-Fried Century Eggs with Shrimp Mince is made by deep-frying large century eggs wrapped by fresh handmade shrimp mince. Featuring a crispy exterior and a soft interior with a semi-fluid core, it is an incredible delicacy when paired with alcohol.

Tom Yum Goong/Seafood Tom Yum Goong, Pickled Water Spinach, Teppanyaki Baby Oysters, Deep-Fried Century Eggs with Shrimp Mince, Khao Pad Sapparot (Baked Rice in Pineapple), Goong Chae Nam Pla (Thai Raw Shrimp Salad)