Wacheng Thai cuisine from Taiwan almost represents the highest level of Southeast Asian cuisine in Suzhou. It does not intend to lower its profile and go the parity route, nor does it compromise too much with the sweet ethos. The materials are solid, the products are highly standardized, the taste is cautious and proper, and the service is well-trained.

The institutionalization of talent training and food research and development in Wacheng is extremely strict. During the training, the chef needs to include the size and color of the ingredients of each dish in the computer test questions, and it takes three to four months to learn the first level. Taking the heat as an example, the R&D team in Wacheng divided the ratio of the height of the furnace to the color (such as blue and yellow fire) into eight types, and taught the chef to judge the time of the ingredients according to the degree of the pot being burned red and the water bubbling. Chefs who have been promoted to Le Cordon Bleu and above have begun to learn how to manage store affairs, control the cost of ingredients, and reduce the scrap rate. At present, more than 700 chefs are trained by the Culinary Academy to ensure a unified production across its global branches.

Wacheng uses precise numbers to ensure standardization. 20cm, 45° and 10mm refer to the first classic - moon shrimp cake. Each shrimp cake is a 20cm diameter circle, cut into eight pieces at a 45° golden angle, and the thickness of 10mm is supported by plump pure shrimp meat, which is crispy and elastic and full of vitality between the teeth. In addition, there are also spicy moon and lemon moon to choose from, the former is the best match with Thai sweet and spicy sauce, and the taste is thick; The lemon peel of the latter does not steal the limelight of the shrimp at all, and it is a green leafy supporting role with a sense of presence, and it is full of fragrance after eating. Another dish of shrimp paste water spinach also has strict requirements, the diameter of the stem should be between 0.4-0.7 cm, to ensure a crisp bite, the stem length is fixed to 7 cm segment, easy to eat, and can be evenly coated with shrimp paste during the process of stir-frying over high heat.

On the menu of Wa Thanh are also uncommon fresh fish such as Chokri prince fish and Chao Phraya jumping fish. Both are fried with sea bass as the main ingredient, and the meat is tender and has no earthy smell, but the former is a fried fish piece with a pot on the bottom, deboned and detengued, dipped in a sweet and sour sauce made of lemon pulp, shallots and garlic paste, and then wrapped in lettuce. The latter is to cut the whole sea bass horizontally, roll the tail into the stomach and fry it directly, the shape is magnificent, and then the waiter pours the red curry after serving, the visual and auditory effects are better than the princefish, and although the red curry is added with coconut milk, it is not too sweet and greasy, it is still sour and spicy, and it is very strong.

In addition, the spicy stir-fried beef with an ordinary name that is easy to skip directly is also a must-have in Wacheng. It uses high-quality tendon beef, hand-chopped to maintain the chewiness of the meat tendons, and then stir-fried with tomatoes, spicy sauce and nine-layer tower, the aroma is rich and three-dimensional, the meat is dripping with gravy, salty and spicy and the acidity is light, if it is not easy to order food for a single person, a plate of spicy stir-fried beef can eat two bowls of rice. At the same time, the large crab stir-fried with red curry, eggs, onion and celery, the spicy and sour tom yum soup, the pineapple fried rice that does not spare the pulp but still keeps the rice dry and fluffy, and the green papaya salad catalyzed by lemon juice in the urn to create an appetizing and sour salad, they are both traditional Thai style and culinary ingenuity, all of which are Wacheng's specialties.

The service in Wacheng is notoriously well-trained, from leading the position, pouring water to introducing the dishes, serving, every link is neat and decent, and the initiative retains a sense of proportion, even the diners sitting by the narrow window will not be ignored by the waiter, and will also offer mints and parking tickets after the meal, which is blameless in all respects. Wacheng is not obsessed with showing value for money, but making diners feel like they are getting their money worth, which is extremely rare among Southeast Asian restaurants in Suzhou.