The originator of Thai hot pot in the magic capital, the number one Internet celebrity who waited for six hours, are all titles of Just Thai. Just Thai has three kinds of pot bases, a single order is 78 yuan, and double spelling plus 10 yuan. The base of the signature Tom Yum Gong pot is made of broth boiled for 10 hours on chicken bones, and then coconut milk is added to stew with fresh lime juice and fresh lobster, which is sweet and sour and slightly spicy, and can be served in a bowl after boiling for the first time, but the lobster head after serving is only an empty shell for decoration, and the soup base is mostly mushrooms, no seafood. Another very popular coconut milk chicken soup pot is relatively light and mild, with a slightly salty taste, but unfortunately the chicken in the soup base is extremely dry and not recommended to eat. The Nanyang Curry Chicken Pot is made with a lot of coconut milk, so the flavor is heavy but smooth in the mouth, and the sweet and spicy taste is very pleasing.

Just Thai has a lot of creative dishes that are different from Sichuan-style hot pot and even Southeast Asian restaurants, such as shrimp balls with coconut milk, which are tender and chewy when cooked, and the coconut milk that pops out is not too sweet, light and mellow, and the mouth is as light and soft as ice cream. The porous structure of the bamboo fungus and shrimp is perfect for shabu-shabu, and the crispy and juicy bamboo fungus that soaks up the tom yum soup is a fun thing to chew when you bite into the fresh shrimp. The most ordered dish is coconut milk jelly, which many diners claim to have come for. Just Thai's coconut milk jelly is made with fresh coconut milk, coconut meat and milk, frozen in the refrigerator for 4 hours, and the coconut milk is sweet, soft but not greasy, and the cool taste is extremely beautiful, and it is the most refreshing after eating hot pot.

Just Thai offers half a serving of each dish and a carnivorous party platter with premium beef, snowflake pork fillet, Matsusaka pork fillet, and rose beef tongue, as well as a Siam Bay seafood platter with baby geoduck, swan eggs, sea bream fillet, live prawns, Antarctic sea shoots, New Zealand mussels, scallops, crispy squid rolls and iceberg mussels.

However, for Southeast Asian cuisine, which is good at using different spices to create a multi-layered taste, Thai hot pot is too monotonous, and you can only eat one or two flavors in the whole meal. The bottom of the pot will become saltier and saltier the more it is cooked, and a lot of monosodium glutamate and chicken essence are put to increase the freshness, and you will be thirsty until the early hours of the morning. Just Thai's hot pot model is unlikely to be very efficient, and the dining areas of both branches are very small, with 13 tables for 1-4 people and only 3 tables for 5-8 people. Waiting for a table is terrible on weekdays, and it is common to wait for a table for 6 hours during the meal period, although the restaurant will deliver a dish for every hour of waiting, but we recommend going to eat during non-meal hours on weekdays. Just Thai's parking lot is shabby, and 10 yuan per hour is not cheap, which is even more exaggerated when it comes to waiting for a table. The nearest subway stations are Line 8 Dashi Station and Line 1 South Huangpi Road Station, which will be faster and more convenient to get to by subway.