Authentic Thai food is always appetizing. Thais love lotus flowers, which are quiet and elegant. This is the charm of Lotus Thai Restaurant (formerly known as Golden Siam).

The restaurant is decorated in style, with antique furniture and elegant environment, which makes people enjoy the rich Southeast Asian customs.

There is authentic catering curry here, with imported raw materials, which is very 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 Tom Yam Kung into Dongyanggong soup instead of Dongyingong soup. Although Tom Yam Kung 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 that it is unique and fresh. There is a unique way to cook fish in Thai cuisine, and here it is especially famous for its dried Songming furnace fish. Dried Song Sauce is a sour and spicy sauce made from sour bean juice, fish, peppers and herbs. It is red, white and green when sprinkled on steamed bass, which is really eye-catching.

Here, you can also make the simple shredded hot and sour papaya equally exquisite. Thai papaya is served with cowpea, fish sauce, lemon juice, etc., and everything from color matching to taste is considered in detail. Fresh Thai grass shrimp is generally used for sashimi of fresh shrimp, the meat quality is cool enough, and it can bring out fresh sweetness with diced small red pepper. Thai signature red and green curries win with fragrance, and then a sweet, soft, flexible and non-sticky honey juice fried banana is used as a knot to wash away the spicy feeling of your tongue. (Little knowledge of Thai food: Nanjiang: also known as Di, is a kind of ginger, which has the effects 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. It has the functions of expelling toxin, treating internal sores, resolving phlegm, protecting the heart and removing intestinal waste gas. Citronella: slender in shape, with a strange fragrance, it has the effects of treating abdominal distension, relieving colic, clearing intestinal waste gas and promoting gastric juice digestion. 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, fresh lemon pickled, hot and sour shrimp soup, Dongyang tribute soup, dried Song and Ming furnace fish, steamed white bass with pepper and lemon

Consumer guide: a family of three can be satisfied with an economic consumption of 111 yuan; Per capita consumption is 51 yuan, which is more comfortable; If you spend 71-111 yuan per capita, you can eat very comfortably.