There are many Thai restaurants in Hong Kong, most of which focus on south-central Thai cuisine, and this "rare player" of Northeast Thai cuisine, Lane 18 Thai Restaurant, is worth recommending. Located in Causeway Bay, where there are many delicious food and office buildings, the style of Lane 18 can be switched freely, and the main business meals on weekdays and casual dining on holidays have been undiminished.

The restaurant's features can be seen from the menu: the specialties of Northeast Thailand are highlighted, which is convenient for diners who want to try different flavors. Valued at HK$400, the signature star dish features three prawns dipped in sauce in a small iron bowl, the palm-sized prawns are plump and thick, with a refreshing taste and a sweet and spicy sauce. Each shrimp also comes with a small piece of fragrant sticky rice cake for dipping in the leftover sauce, which is a little more expensive but can't stop diners from loving it. Another signature dish is the Northeast Thai style beef ribs and flavored pot, which is not tom yum gong but is still a hot and sour soup base, which is softer and easier to eat than tom yum gong. There are three to four large beef ribs in the pot, which are stewed until soft and tender, which is very flavorful, and the mushroom side dish adds umami.

Thai fish maw stew and shark fin in Thai casserole subvert diners' impression of Thai food. All of them are served in a clay pot, with fish maw and shark fin in full portion, never perfunctory, and stewed until smooth and tender, with a rich taste. The price of both is HK$400, which is a match compared to the materials full of sincerity. In addition, there are Northeast Thai style dishes such as original salt-grilled fish, Northeast Thai specialty "NHEAM" pork cartilage, Northeast Thai ancient bay leaf bun, Northeast Thai roast chicken green papaya salad with sticky rice, etc., which are rare in other restaurants and worth trying.

Of course, the common dishes of central and southern Thailand that are in line with the mainstream of Thai cuisine are not absent. The secret black pepper fried crab has both fresh and fragrant flavors, the black pepper flavor is fragrant, and the crab is fried very deliciously, but the crab is not too big, and the amount of meat is small, so it is mainly eaten flavor. Compared with the sweet and sour fish, the fish is dipped in a sweet and sour sauce after being fried, which is smooth and tender, and has a texture similar to sour meat, suitable for all ages. The dishes stir-fried by Mara are old, the vegetable stems are too many, and the sauce is scarce and not very flavorful. The Thai fragrant mango coconut milk sticky rice in dessert is worth trying, half of the fragrant mango is soft and smooth, with black and white glutinous rice, the coconut milk base is richer. In addition, there are Thai mille-feuille cakes, Thai coconut green vegetable cakes, and Thai durian coconut milk glutinous rice, although there are not many types, the standard is acceptable, and it is not easy to make mistakes.

Lane 18 and the next Ushizen yakiniku Japanese restaurant belong to the same owner, and the entrance is the same, and when you enter the door, there will be a waiter who asks which restaurant to go to. The interior area of Lane 18 is not large, and the decoration also has a strong Thai style, mainly wooden tables and chairs, and there are also more comfortable sofa seats. The restaurant serves food quickly, and most of the service staff are local women, who are proficient in Cantonese communication and can complete basic meal services.