As the name suggests, Shang Lian intends to fuse Thai and Vietnamese cuisine together. Shang Lian, who expanded its territory in Guangzhou, Shenzhen, Chengdu and other places, only came to Shanghai in the late summer of 2017 and chose to locate HKRI Taikoo Hui, but in terms of popularity and production level, there is still a certain distance between the Shanghai branch and the main store.
There are some creative dishes to be credited with. The whole coconut green coconut is stuffed with prawns, squid and rice baked together, the freshness and freshness are vividly reflected, and the top is covered with a full layer of coconut milk, the taste is thick but not sluggish. After serving, the waiter will dig out the contents of the coconut and divide them into bowls, and the large pieces of coconut meat are tender and sweet, which is both a staple food and a delicious dessert. Shang Lian's shrimp cakes are twice as thick as the normal size, with the addition of squid grains for a more elastic taste, although the coating is thick and the oil temperature is properly controlled, the skin is charred and crispy without dripping oil, and the sweet, spicy and lime sauce have different flavors, but they are still a little sweeter.
Dishes such as egg packets, seafood and gold edges, mango glutinous rice and taro puree, and yellow curry beef brisket are also too sweet, and even the unique blue butterfly flower water in Guangzhou and Shenzhen stores has become passion fruit syrup. Shanghai's Shang Lian may have been too eager to cater to local taste preferences, but instead lost its original flavor, and the impact of spices in Thai cuisine has been completely lost, leaving only soft sweetness. Mashavan curry is somewhat similar to red curry, both are dominated by sweet and spicy flavors, except that Mashavan is more mellow than regular curry, and has a nutty aroma surrounded by crushed peanuts. Shang Lian's dish is less spicy, the coconut milk is overloaded, and the sweetness is more presumptuous with sweet potatoes instead of potatoes.
Shang Lian's environment is still competitive, with hand-painted murals on the walls, greenery and vines everywhere in the store, a terrace for dining or napping, dimming the interior lights after 7 o'clock, and a small candle light attached to each table. But Shang Lian's appeal is still not strong enough, and for diners who are looking for taste, it is too exaggerated to improve and lose its charm; If you want to pursue affordability, Shang Lian's portion is too stingy, for example, the 46 yuan Tom Yum Gong soup for a single person is only served in a teacup, and the 2-3 servings are only half of the regular capacity on the market; And the lunch market charges 5 yuan per person for the table and 8 yuan per person for the dinner market, while similar restaurants do not do this, and Shang Lian has also caused a lot of criticism.
