Pandan is more pleasing to the taste of the Chinese people, all the acidity and spiciness, like to use coconut milk to increase the sweetness and smoothness, the entrance is relatively smooth. Having changed executive chefs twice, Nikon joined in 2017 with more than 30 years of experience in food and beverage, having won Southeast Asian Culinary Competitions and is adept at matching spices and ingredients.

If the thrill of raw garlic exploding in your mouth is acceptable, then the raw shrimp salad is definitely worth a try. Phantan selects the finest Thai white prawns of the day, freezes them for a few hours to remove their shells, and then dips the frozen prawns in coconut milk to remove the smell and make them smoother. It is recommended to use a spoon before entering the mouth, stack the shrimp meat, cucumber slices, raw garlic slices, chili flakes and mint in turn, pour the special sauce, all kinds of strong flavors in the mouth, so lively, and finally the mint finale brings a full sense of freshness, like a summer breeze, which is really memorable.

Curry is definitely the touchstone of Thai cuisine, and the three red, green and yellow curries of Phantan have distinct personalities. The red curry is slightly spicy, and the beef brisket is cooked until crispy, which is very good for rice; Green curry has the sweetest taste, thanks to the addition of coconut milk and evaporated milk, the taste is fragrant and smooth, and it is very soft with oyster mushrooms and chicken; Chiang Mai Pork Curry combines yellow curry and pork belly for a rich taste, and then creatively adds diced green apples to relieve greasyness, giving it a three-dimensional and full taste. After ordering curry dishes, you will get a bowl of rice, the rice is soft, and you can add 8 yuan to serve a plate of finger cakes. However, the amount of dishes in Pandan has always been criticized, the plates are small, the contents are small, the meat pieces are small and broken, but the price is not low; The selected parts are not good enough, such as pork, which often uses semi-fat and lean meat, which is quite greasy with a rich sauce.

The choice of Hangzhou Pandan is much richer than that of Shanghai, and the classic Thai dishes with strange names can be found on the menu, such as tossing pork, which is literally elusive in the content of the dish, in fact, tossing refers to tossing leaves, the taste is slightly spicy, the aroma is rich and refreshing, the common practice is to grind it, and the minced pork is quickly stir-fried, Pandan adds ginger and garlic, chili pepper and lemongrass to enhance the fragrance, with onions and cowpeas, the product is fat and fresh, the oil is pleasant, you need to worry about the strong satiety brought by too much food. The basil stir-fried chicken has a lot of mushrooms added to it, and it is slightly spicy and rich in juice when you bite into it, and the bread on the bottom is fragrant and tough, and the part that absorbs the sauce is the most delicious. Nikon also created a tom yum soup flavor drink for Hangzhou, which is made of lemongrass boiled water, lemongrass and Thai pepper to enhance the flavor, and the restaurant has the same name as PAN DAN. It is mixed with fresh coconut milk, coconut meat and milk, and frozen in the refrigerator for 4 hours, which is better because the coconut milk is sweet, the custard is soft but not greasy, and the cold taste is very wonderful.

The fly in the ointment is that some of the permanent dishes in Thai cuisine did not have an amazing performance in Pandan. The seasoning of lemongrass grilled sea bass is acceptable, sweet and sour and spicy, but whether the fish meat is delicate enough and whether the earthy smell is completely removed and other issues have to be put a question mark in Pandan, and even the details of whether the fish scales are scraped clean cannot be guaranteed to be in place every time. In addition, the price of Tom Yum soup is more than 100 yuan, but the shrimp meat is soft and loose, and the portion is indeed mini, which makes consumers cry out that the cost performance is too low.

Phantan's menu is often subject to seasonal changes, such as Southern or Northern Thai cuisine during the Bangkok and Chiang Mai seasons. The décor of the Kerry Centre store is industrial, and it is difficult to recognise Thai elements; In the middle is an open bar, and the walls of the four-person booth area are made of small pieces of glass that shine with ink. The in77 lakeside store is dimly lit and relatively simple.