Lannathai Restaurant is located in a very deserted shopping mall, but the popularity of the restaurant is really confusing on weekdays. It is true that Lanna has relied on excellent products to retain many repeat customers, and has almost become the only strong presence in the mall. Lanna's production is biased towards the taste of northern Thailand, which has hardly undergone much refinement, and is most in line with the local taste of northern Thailand. Lanna's back kitchen has Thai chefs, and the waiters in the store also have many Thai students, many of whom are Chinese leaders. After taking a seat, the staff will first serve a plate of shrimp chips, and a glass of water soaked in butterfly pea flowers, add a few slices of lemon and then change the color from blue to purple, and serve it in a silver cup, which is eye-catching. Lanna's products have a lot to offer, among which Lanna Sanpin is a tapa worth trying. On the plate are two shrimp cakes, two pandan leaf wrapped chickens and a plate of Northern Thai sausage. The shrimp cakes are crispy on the outside and tender on the inside, the chicken wrapped in pandan leaves is mellow, and the northern Thai sausage is pork sausage seasoned with a lot of spices. It can be eaten directly or dipped in Thai chutney, all of which have a unique flavor. Tom Yum soup is made with seafood such as squid and shrimp, and the aroma of lemongrass and lemon makes the soup refreshing and delicious. If you can't accept the smell of tom yum, you can try coconut milk and ginger chicken soup, the soup base has a slightly sour and spicy taste, and the spiciness is neutralized after adding coconut milk, and the tip of the tongue can feel slightly sweet when drinking, which is smoother than tom yum. In ancient northern Thailand, fish was eaten in two slices, the meat was sliced into thin slices and then fried, then rolled up, half of which was sour and spicy, spread with squid, peanuts and chutney, and the other half was sweet and sour. The curries in the restaurant are made by the chef himself, so those who love curry should not miss it. The spiciness of yellow curry, green curry, and red curry increases in turn, generally speaking, red curry has the strongest flavor and is spicy, and is suitable for pairing with ingredients with heavy flavors such as beef and mutton; Green curry has a sour and slightly spicy taste due to the addition of ingredients such as coriander and lime zest, which is suitable for chicken, fish and seafood; As for the yellow curry, it is the most common and lightest curry, and all meats and vegetables can be paired, making it a versatile player. Diners only need to order according to their tastes and meat preferences, and there are no absolutes. Lannatai Restaurant is not a small storefront, with only a dozen tables, and the white-collar workers in the nearby office buildings have contributed a lot of word-of-mouth, and the lunch is often full of people. Most of the Thai female students in the store speak good Chinese, and a few words are not very slippery. However, the clerks are very young, polite but not courteous. Peak times can be a bit rushed, and serving can be slowed down. The owner of the restaurant will share some Thai food knowledge with the guests in his spare time, and will also ask the guests about their dining experience when checking out, which is very heartwarming. Dinner is generally not very busy on weekdays, and there is often a waiting table on Saturdays and Sundays, and customers who drive there need to pay for their own parking.