Located on the first floor of the center of Media, Thai Restaurant is a Thai restaurant tucked away in the lobby of a four-star hotel, and the decoration style is also quite distinctive. Opened in 2016, the restaurant initially hired a Chiang Mai chef as its executive chef, but now there are no Thai chefs on the team. Spices are flown in from Bangkok twice a week. Pork is sourced from Beijing Ershang Dahongmen Meat Food Co., Ltd., and beef and mutton are sourced from Olympic beef supplier Fucheng Group. The menu of the restaurant is rich, from snacks, soups, hot dishes, main dishes to desserts. Among the snacks, the moon shrimp cake is a must-try. The shrimp cake is not the familiar circle, but a large round cake cut into 6 small triangles, and the shape of the dish is quite hexagonal. The amount of shrimp in the shrimp cake is large, the appearance is fried until golden brown and slightly charred, the bite is very crispy, and the inside is fresh and tender shrimp meat, which is very wonderful to eat with Thai sweet and spicy sauce. If you like the fluffy crust, you can choose the Thai money shrimp cake, which is made into a common round shape, fried at high temperature until golden brown and crispy, and the bite is crispy, similar to KFC's Chicken McNugget. The sunprawn balls are also quite interesting, the prawn balls are fried into two and garnished with a small piece of dragon fruit or mango in the middle, and the refreshing fruit replaces the Thai sweet and spicy sauce, and the taste is special without violating the harmony. In addition, Thai fish cakes and Peranakan chicken curry puffs are also worth trying. Of course, the snack is not only fried, pandan leaf wrapped chicken is also a traditional Thai snack. Pandan leaves are wrapped in the shape of small rice dumplings, wrapped in marinated chicken and fried, peeled off and dipped in Thai sweet and spicy sauce. The chicken juice is locked, tender and flavorful, with a slight aroma of pandan leaves. The restaurant's Vietnamese shrimp spring rolls are also good, the thin and tough spring roll wrappers are wrapped in cucumber strips, lettuce, shrimp, mint leaves, and the verdant color is looming through the spring roll skin, and the whole dish is very fresh and refreshing. The restaurant's main feature is that the seasoning is authentic, but unfortunately the seafood ingredients are not fresh enough. Taking Tom Yum Gong as an example, the soup is red, the addition of coconut milk is just right, and the amount of seafood is relatively sufficient, but some of the shrimp shells are relatively soft, and the head and body are separated. The soup base is rich in seasoning, and it has the illusion of eating it locally in Thailand, but unfortunately the seasoning is heavy, and I am very thirsty after eating. The prawn curry sauce is delicious, and the shrimp meat is made of frozen prawns, and the meat quality is of course incomparable to freshness. At the entrance of the restaurant, a staff member dressed in Thai clothes is waiting for you and kindly guiding customers to their seats. The interior of the restaurant is very exotic, with wooden tables and chairs and crystal colored chandeliers, large spacing between seats, and two tables with backrests separated by rattan fences and green fake rattans. There are only 2 private rooms in the store, called Samui and Phuket, both of which are round tables for 10 people, with a low consumption of 1,000 yuan and a 10% service charge. The waiters are all young girls, dressed in traditional Thai costumes "Fu Xin", and their service attitude is courteous. After the guests leave, they immediately come to collect the table, and when wiping the table, carefully wipe it with a detergent and then wipe it again with a rag, and the table top is spotless. Generally, there is no need to wait for a seat, and most of the white-collar workers in the neighborhood come here to dine at noon.