Thai cuisine is known for its vibrant colours, rich flavours and fresh ingredients, with authentic Thai flavours that are sweet and sour. Most Thai restaurants in Nanjing adapt their dishes to better suit local tastes, while also blunting the distinctive characteristics of Thai cuisine, as is the case with Ming Tai Valley.
The pork neck is thin, lean and fatty, and charcoal-grilled for a shorter time, making it lighter and more tender than the traditional version. However, the improved pork neck meat also loses its oily and fatty taste and rich burnt aroma, and is a little bland. Tom Yum soup is based on shrimp head soup and is mixed with seafood such as shrimp and squid, as well as spices such as lemongrass. The soup is fresh and sweet, sweet and slightly spicy, and the taste is soft and Chinese-style, which is not strange even for diners who don't like spices, but it is a little less impactful than the authentic flavor, and it is much more bland.
Ming Tai Valley also has a less-improved classic menu. Shrimp cakes are a common occurrence in Thai restaurants, but most of them are mediocre, with soft, processed shrimp fillings that have no umami flavor and are too oily. Mingtai Valley's meat porcelain is solid, the shrimp paste is firm and elastic, crispy on the outside and smooth on the inside, and the shrimp meat can be tasted fresh and sweet, and it is even more greasy when dipped in sweet and sour sauce. Another seafood dish, creamy prawns, is richer and more umami. The prawns are fresh and generous, and the sticky sauce adheres to the shrimp meat, making them creamy but not too greasy, and they have a mellow flavor of curry and other spices. After the prawns are exhausted, diners can eat the included toast with dipping sauce for more satisfaction.
The restaurant is decent, with dark tones, Buddhist elements of wallpaper and paintings. As soon as the diners are seated, the waiter will pour water and serve lobster slices, which are also served quickly and quickly.
