If Tai Lang is rated as the No. 1 Southeast Asian restaurant in Shanghai, no one will disagree. Located in the deepest corner of Jing'an Park, the three-storey building is built along the water, with landscape seats on each floor and a panoramic view of the greenery. The owner brought in a large number of Indonesian stone carvings from Indonesia, arranged them around the restaurant and in the lotus pond, and planted lush tropical plants to complement the Southeast Asian bas-reliefs, and half of Jing'an Park became a small Indonesia. Rather than the wood-coloured agarwood of other Thai restaurants, the interior is devoid of concrete graffiti floors, impressionist table runners and tableware, Thai tatami mats, and modern and avant-garde painting walls to create a space that resembles an art gallery.

Tai Lang is proud of its origins, and has been named "Best Overseas Thai Restaurant" by the Thai royal family. The chef was originally the head chef of Sheraton Thailand, but was later transferred to the Milan branch of Tailang, which is now supervised by the former chef's son. The red crab curry is the most tempting, the crab meat is fat and sweet, and when the crab shell is turned over, you can see a dense ball of crab paste and crab roe, and the spicy and slightly spicy red curry is full of flavor. The crab meat of the stir-fried crab in yellow curry is also excellent, but the yellow curry is added with a lot of coconut milk and evaporated milk, which is sweeter and more oily. Comparatively speaking, the characteristics of green curry are not so distinct, the taste is relatively light, and only a little spicy can be eaten, and there is no other aftertaste. In addition to crab, Tai Lang also offers fish, beef, vegetables and prawns to cook with the curry, but the beef is not lumpy, but fliose, and the texture will be much thinner.

The other dishes in Tailang are not so recognizable. Tom Yum Gong soup is gratifying to achieve a balance of sour, spicy and sweet flavors, and the shrimp meat is firm and umami, and the production is quite qualified. The raw materials and seasoning of mango sticky rice are good, but the amount of rice is too small, which makes people not addicted. The shrimp cake flour is too thick, the shrimp meat is less, although it is fried thoroughly, it is difficult to escape the situation of hard body and hard to bite. The pork neck is like a fat man who has not exercised for three months, and the meat is soft but loose. The overall performance is not as gripping as the environment, if you just want to eat casually, the portions of Tailang are too small, and the price of each dish is like 2-3 servings, but in fact it is only 1 serving. It seems that the Tailang has gradually become a choice for eating the environment.

In addition, although Tailang has made great efforts to train in service, its performance in service is not outstanding. However, from the perspective of the environment, Tailang can definitely capture a lot of people to pay for its mediocre dishes, and currently weekdays are from 11:00 noon to 14:00 pm every Monday to Friday, and there is a 20% discount on all orders.