Mi Thai was already well-known in Shanghai before it was featured in the Michelin Bib Gourmand program. Located on the romantic and sentimental Anfu Road, Mi Thai creates a sleek simplicity with industrial concrete walls, dark leather sofas and brass accents, as well as plenty of greenery, paper lamps, and large-scale paintings and mirrors that add depth. But Mi Thai doesn't stop there, Chef Vanpen Chayoo from Thailand has more than 20 years of experience in Thai cuisine, and when he sits indoors facing a sycamore, he can faintly hear Vanpen Chayoo's neat command in the open kitchen, which makes the restaurant more vibrant.
Mi Thai's menu is simple but unambiguous, with plenty of spices but not too much excitement and spiciness, but an emphasis on rich layering, even simple salads can be eaten with the chef's care. The duck grapefruit salad is special enough, using Thai coriander as the base, compared with domestic coriander, the leaves are more fat, and the smell is particularly strong; The roast duck is peeled and the greasy grease is skimmed, leaving behind a smoked aroma, and the dry texture is perfectly balanced with the juicy grapefruit, and it is mixed with palm sugar and black vinegar to taste sweet. The green papaya salad is spicy, and the special shrimp paste and sour plum sauce balance the bitterness and astringency, and the sweet and sour are full of coolness.
There are 1,000 tom yum gongs in 1,000 Thai ingredients, and Mi Thai is known for its lightness thanks to the use of chunks of tomatoes and coconut meat to add a soft acidity rather than just stacking spices and coconut milk, even with a high level of spiciness. Coupled with the bouncy prawns and mouthful clams, Mi Thai's Tom Yum soup is a great addition to the mix.
Mi Thai also has a lot of dishes worth trying, such as hot spring eggs with tamarind sauce, unlike Japanese hot spring eggs, Mi Thai deep-fried egg whites until crispy, but still flowing in the heart of a soft egg yolk, with a nine-story tower, fried dried chili peppers and small dried shallots, the wet and heavy egg yolk wrapped in a rich aroma wraps around the tongue, mixed with sweet and sour tamarind sauce for a complex and harmonious taste. Mi Thai has also reimagined the old pineapple fried rice, which includes prawns, cashew nuts, pineapple, and meat floss, as well as Cantonese sausages to add a sweet and oily flavor that complements the light curry aroma.
甜品实在惊喜，甜而不腻的椰香西米糕、微咸柔润的糯米饭配新鲜饱汁的芒果、由深度烘焙的红茶制成的奶茶冻，都让人赞口不迭。当然，在如此别致的环境中，与朋友小酌一杯自然是美事一桩，Mi Thai一进门便是鸡尾酒吧，腾狮啤酒亦或鲜榨热带果汁，带有异域风情的混合罗勒和伏特加的鸡尾酒，泰式姜味莫吉托，还有柠檬香茅马天尼，无一不是开启美好夜晚的催化剂。除了渐欲迷人眼的鸡尾酒外，Mi Thai还新建了贮藏Baker & Spice诸多精选获奖葡萄酒的酒窖，为餐厅额外增添了几番风味。
Mi Thai is indeed a likable Thai restaurant, and if you insist on finding a thorn, you can only say that the service is not perfect enough, adding water and ordering food are not active enough, and there is no smile, and it is relatively indifferent. The restaurant does not have a private bathroom, and the women's toilet on the half floor is often overcrowded. Meals, especially dinners, have a strong flow of customers, and there are basically no seats without reservations. The entrance to the restaurant is on the right side of the bakery n spicy, the entrance is small, the indication is not clear, it is easy to miss, you can ask the bakery clerk when looking for it.
