Hailing Rice Restaurant from Chongqing, many of the dishes have been adapted to the tastes of local diners, and are suitable for customers who love local Thai food. Opened in 2004, its Beicheng Tianjie store is one of the earliest Thai restaurants in Chongqing, and has successively obtained the "Thai Government Recommended Thai Restaurant" and "Thai SELECT Thai Selection" certifications issued by the Thai government. At present, in addition to having nearly 10 branches in Chongqing and Chengdu, Thai fragrant rice has also expanded its territory to Beijing, Shanghai and other places, and is the most successful Thai food brand in Chongqing.

Mr. Vicharn Phumsap, the Group's Executive Chef, has been engaged in the catering industry for more than 40 years, and has served as the head chef of many large Thai restaurant groups in Thailand, Hong Kong, the United Kingdom, Japan and other countries, and has also presided over the birthday banquet of the Thai Emperor. In addition, Thai Rice claims that the Thai chefs in each branch have more than 10 years of experience as chefs and are well versed in Thai cooking. Like Siam Thai restaurants, most of the ingredients and seasonings of Thai fragrant rice are imported from Thailand, ensuring the purity of the ingredients from the source.

The improvement of Thai fragrant rice tom yum gong soup is just right, the spices such as lemongrass, lemon leaves, and ginger added to the soup make the soup base full of layers, and a small amount of coconut milk also makes its taste more mellow and smooth, and the practice of replacing Thai peppers with Chongqing Chaotian pepper greatly enhances the spiciness of the soup base, which is more in line with the taste of Chongqing diners, spicy, sour and sweet take turns to stimulate the taste buds, and it is quite appetizing to drink. Also the Thai sour and spicy are vividly reflected in the Thai pickled raw shrimp. The chef cuts the raw shrimp and serves it with a homemade chutney, which retains its tender and crisp texture to a great extent, and the cucumber on the bottom and mint leaves on the top not only relieve the spiciness, but also add a fresh aroma to the shrimp. However, the surface millet pepper is very spicy, so it is best to remove it before eating it for customers who are not spicy.

Thai Rice has six stores in Chongqing, and although the styles of the branches are not similar, most of them are decorated with Thai murals, elephants, Erawan Buddhas, wooden reliefs and colorful veils, and the whole is full of Thai charm. However, from past feedback, some branches have repeatedly experienced the lack of fresh ingredients, so customers are advised to go to the three stores with high customer traffic, namely Beicheng Tianjie, Starlight Times and Shin Kong Place. The service of the three restaurants is not much different, and the staff are all uniformly trained, so diners can choose nearby.