From the presentation to the taste, it is infinitely close to the roadside stalls in Thailand, and this is how Kuntai has made a name. Located in the remote Yangzhai Road, if you tell the boss that you are coming to eat, the boss will smile and reply: The guests who come to us cannot be passing by.

The chef is a grandmother who has been selling pork knuckle rice in Thailand's Chinatown for 35 years, and lo-mei is also Kuntai's signature. Braised pig's trotters and braised pork knuckles are both very night market flavors, the former is skin-coated bones, and the latter is skin-wrapped meat. In addition to more than 10 kinds of seasonings, Ovaltine and maltose are also added, and simmered for more than ten hours on high heat until the flavor is absorbed. The pork knuckle gum is soft and glutinous, the mouth is fragrant, the smell is slightly bitter and salty, which is not particularly amazing, and the taste level will be much richer when dipped in Thai chutney.

Kuntai's Tom Yum Gong soup is most suitable for winter consumption, when it is served on the table, it is boiled over low heat, and it has a hot taste, the sour and spicy taste is relatively prominent, and it is not choking to drink, but it is full of stamina, and the throat and stomach will always be hot; When the fire is extinguished, the soup gradually cools, the taste becomes softer, and the mellowness of the coconut milk prevails. In addition to the regular prawns (5-6 prawns), you can also choose pork or chicken in the soup, the chicken is tender and smooth, and the pork is selected for the top part of the meat, which has a firmer texture. There are relatively few side dishes, only oyster mushrooms, compared to other restaurants, this lineup is too simple, fortunately, the price is cheap, chicken/pork pot 42 yuan, shrimp pot 62 yuan, the picture is still very cost-effective.

Many of Kuntai's dishes have a sense of freewheeling, which is very much in line with the Thai cooking habit of eating whatever ingredients are caught. The green papaya salad seasoning is very direct, the sour and spicy are undisguised, there are fewer layers, and the chef also added half a salted duck egg and a little crushed peanuts on the side, which is very novel; The stir-fried chicken with yellow curry is different from the traditional thick taste, with the addition of onion and egg batter to stir-fry, colliding with the aroma similar to crab roe, the chicken is smooth and tender, and the overall sweet and oily taste is more like a local dish. But this kind of casualness has become casual in some dishes, such as the price of salted egg yolk squid is 78 yuan, but the appearance and taste can not eat the graininess and salty flavor of salted eggs, but it is mainly seasoned with garlic and onions, which is puzzling. The water spinach in traditional Southeast Asian restaurants is usually stir-fried with shrimp paste, but Kuntai only puts fish sauce, and the taste is small and greasy, which is not excellent. The braised pig intestine has no tenacity, and it will rot when you bite it, which is equivalent to having no soul, only fat fat remains, and it is difficult to convince the public with the brine that is not outstanding.

Fortunately, the owner's service is timely and thoughtful, even if the store is small and cramped, and the waiting time is long, but the enthusiasm of the service staff can always calm the anxiety of the diners, and if you are lucky, you can get the dessert presented by the boss after the meal. The decorations in the store are very Thai-style, the colors are cheerful, and even the teacups are made of tin with intricate carvings, and the sincerity of the owner can be seen in the details. However, Kuntai can only give the level that this price should be, in addition, there should be no more expectations, it doesn't matter if you eat a meal when there are few people, if you wait too long, you might as well try the snail noodles next door, and you may be more surprised.