Seafood is one of the core of Cantonese cuisine, and there are very few Cantonese restaurants in Nanjing that specialize in seafood, and even fewer are outstanding, and Thai spicy crab is one of them. The restaurant's signature spicy crab is authentic, and the other seafood is also rich and fragrant.

Thailand offers a wide variety of seafood, all of which are plump and plump. The seafood pool in the hall displays a variety of seafood, all of which are fresh and vibrant. Crab has become the leading flower, and the store uses Thai blue crab, which is divided into four weight specifications: small, medium, large and extra-large. Fugui shrimp is shrimp cricket, more than 20 centimeters long and 5 or 6 centimeters wide. Such a huge shrimp cricket is rare in Nanjing, coupled with the freshness and full flesh, the order rate of rich shrimp is very high. The king of razor clams is about 10 centimeters, which is more than twice the usual size in Nanjing. And the king of clams and scallops are also quite large. In addition, tiger grouper, treasure fish, giant shrimp, Boston lobster, etc. are also very fresh, and the overall level of ingredients is good.

There are three ways to prepare the signature spicy crab: black pepper, stir-fried ginger and shallot, and Sin Chew stir-fry, of which Sin Chew stir-fry is the typhoon shelter version, which is the most classic. Typhoon shelter is a cooking method that originated in Hong Kong, and its uniqueness lies in the addition of a large amount of fried garlic to bring out the sweetness of the seafood.

The crab is bright and huge, and the dismantled parts are assembled according to the original shape, and the red garlic crisp is spread all over the crab body, and the shape is attractive. The waiter will help crack open the crab shell and advise diners to peel the crab meat and serve it with garlic crisp. The tender crab meat with crispy garlic has a good taste, while the salty and spicy minced garlic adds a lot of flavor to the fresh and sweet crab, which makes people eat aftertaste. Black pepper has a stronger flavor and is a bit noisy if you don't like it. Diners who prefer light may wish to choose stir-fried crab with ginger and shallots, which highlights the original flavor of crab and makes it even more fragrant.

In addition to the signature spicy crab, other seafood is also delicious. Fugui shrimp is freshly fished and cooked, very fresh, and the same typhoon shelter fried method, salty and fragrant. The shrimp are huge, while the meat is plump and firm, slightly chewy, and the taste is very satisfying. The first choice of razor clams is the steaming of garlic vermicelli, the steaming time is just right, the clam meat is smooth and elastic, and the garlic is rich, which is quite in line with the salty and fresh taste of seafood. Dishes such as spicy stir-fried clam king and steamed treasure fish are full of umami and have no minefields. The seafood is eye-catching, but the rest of the dishes are decent. The barbecued pork is sweet and elastic, but the ingredients are on the fat side and slightly greasy, and the stew is unstable, sometimes too light, and the fragrance is insufficient.

Thai Spicy Crab is located in Fuchunjiang East Street, Hexi, where there are many high-end restaurants, and the price of Thai is also expensive, but there are more preferential activities, and it is rich and thrifty. Soon after the restaurant opened, the whole decoration was new and simple, with white as the main color and floor-to-ceiling windows, bright and airy. The first floor is a lobby, while the second floor has a private room with no minimum charge. The service is also good, the staff is warm and polite, smiling to welcome customers, and they are familiar with the dishes. During the meal, knocking crab shells, sending gloves, removing dishes and pouring water are all active and timely, and the sense of service is strong.