If you want to vote for Guangzhou's long-established Thai restaurant, Thai Manchu must be on the list. Since the establishment of the brand in 2005, Taimanguan has been popular for many years, and has been reported by many food magazines such as Weekend Pictorial, Guangzhou Daily, and Sina.com. In 2009, it was awarded the title of Excellent Thai Restaurant by the Thai Government and in the same year, it was awarded the title of Outstanding Thai Restaurant by the Thai Food Research Institute.

All the spices of Tai Man Guan are imported from Thailand, and the head chef Sen is a native Thai, who has more than 20 years of experience in the industry, and has worked as a chef in a star-rated hotel in Bangkok, and will return to Thailand two or three times a year to further his culinary skills.

In fact, Thai cuisine is the same as Chinese cuisine, which is divided according to different local customs, but the cuisine of Thai cuisine is not as complex and changeable as Chinese cuisine, and it is mainly divided into four major cuisines: southern Thailand, central Thailand, northern Thailand and northeastern Thailand. With Bangkok as the center, Thailand and China take seafood as the main ingredient, and are good at mixing and stir-frying, and the taste is sweet and spicy. Taimanguan is more Thai-Chinese, and the taste is slightly improved.

Sweet and sour pickled fish with sea bass and cinnamon fish is recommended, cooked with lemongrass, lemon leaves, mango, Thai coriander and secret spices, which are the characteristics of Thai-Chinese cuisine. Also recommended is the original pineapple baked chicken fillet, which is stir-fried with fresh coconut meat, mixed with sauce and refilled into coconut shells, the main ingredient is chicken, but for those who don't eat chicken, it can be replaced with shrimp or other ingredients to match the taste. In addition, lemongrass fried pigeon, golden pomelo seafood salad, and curry fried crab are also signature dishes with a high rate of serving.

Tai Man Guan is one of the few restaurants that makes all three curries well. Red curry is spicy, green curry is sour, and yellow curry is mild and versatile, so in principle, ingredients with a strong taste should be paired with rich curry, such as red curry with beef and mutton, green curry with chicken, fish, seafood, yellow curry chicken, beef, sheep, pig and vegetables. Taimanguan's meat can be freely paired with three types of curry, with prices ranging from 40 to 60 yuan. Flavors can be adjusted to personal preference, so you don't have to copy the best combinations.

Taimanguan also followed the trend and launched Thai fragrant grilled fish, sour lemon juice grilled fish, and tom yum grilled fish, and the sense of innovation is a leader in similar catering.

In terms of desserts, six Thai desserts are popular, including pumpkin coconut green soft cake, signature durian cake, pineapple pudding, snow blossom, green tea mango cake and coconut milk red bean cake.

Step into the dining room and you'll be greeted by Thai-inspired décor and wooden tables and chairs, as well as large booths and private dining rooms that can accommodate 8-10 people. The service is not slow, the attitude is good, and the diligence is smart. It is worth mentioning that the Xiangyue Pavilion next door to the restaurant is also a sub-brand of the group, and the two restaurants can order food from each other, and you can try the dual flavors of Thai cuisine and Hunan cuisine for a meal. The membership system of Taimanguan is also more preferential, with a 6.8% discount on Tuesday membership days, which is common to both stores. In particular, it is reminded that the Taiman Guanzhengjia branch has been temporarily closed, and diners are invited to move to the Tianhe City store for dinner.