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Tai Fu · Thai Fusion Bistro

Southeast Asian cuisine · ⭐ 4.0

No. 128 Tangnan Road, Building A1, Yunhe Hui, No. 116

Dishes

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  Octopus Shot Cup

  A creative drink made with fresh octopus, seasoned sauce, and ice, served in a shot glass for a fresh and crisp taste.
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  Tom Yum Seafood Pot

  Tom Yum Seafood Hot Pot is a Thai hot pot dish made with aromatic ingredients such as lemongrass, galangal, and kaffir lime leaves, seasoned with coconut milk, fish sauce, and lime juice, and cooked with various seafood like shrimp, crab, and shellfish. The broth is tangy and spicy, stimulating the appetite, while the seafood remains tender and juicy.
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  Songkhla Handmade Cheese Shrimp Balls

  Fresh shrimp are coated in a special batter and deep-fried until golden and crispy, filled with melted cheese for a rich, savory bite.
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  Grapefruit Shrimp

  Fresh shrimp mixed with grapefruit flesh and juice, offering a refreshing and sweet-sour taste.
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  Northern Thai Chili-Ma Chicken Leg

  Northern Thai Chili-Ma Chicken Leg features tender chicken leg marinated in a spicy chili-ma sauce and grilled to perfection, delivering a bold, aromatic flavor with a tingling numbing sensation.
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  Thai Milk Tea

  A popular Thai beverage made from black tea, milk, and sugar, known for its rich, creamy texture and sweet flavor.
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  Charcoal-grilled Pork Neck Meat

  Charcoal-grilled pork neck meat is a dish primarily made with pork neck. After being marinated in a special seasoning, the pork neck is slowly grilled over charcoal until golden and crispy. The outer skin is fragrant and crispy, while the inner meat remains tender and juicy. It is best enjoyed with a specially prepared dipping sauce for a unique flavor.
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  Beef Short Ribs

  Beef short ribs are made from beef rib cuts, marinated and then grilled or braised. The meat is tender with clear muscle fibers, and after careful cooking, it offers a rich flavor and delicate texture.
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  Classic Green Curry Chicken

  Classic Green Curry Chicken features chicken simmered in a rich blend of green curry paste, coconut milk, and vegetables, delivering a fragrant and spicy Thai flavor.
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  Mango Sticky Rice

  Mango sticky rice is made from glutinous rice and fresh mango. The glutinous rice is soaked and then steamed, served with diced mango and drizzled with coconut milk for a sweet and chewy flavor.
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  Bamboo Shoot and Pork Neck Stir-Fry

  Tea tree mushroom and pork neck meat dish features sliced pork neck and rehydrated tea tree mushrooms stir-fried together with soy sauce, dark soy sauce, and cooking wine until flavorful. The mushrooms absorb the pork's richness, offering a crisp texture, while the pork remains tender and juicy.
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  Shrimp Chips

  Shrimp chips are made primarily from shrimp paste, which is mixed, pressed into sheets, and then dried. They have a transparent color, a crispy texture, and a rich shrimp aroma. To cook, simply fry the shrimp chips in hot oil until they expand and change color, then remove and drain before enjoying.
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  Yellow Curry Beef Brisket and Tripe

  Yellow curry beef brisket and tendons are simmered with yellow curry paste, coconut milk, onions, ginger, and garlic. Rich in flavor, tender and aromatic.
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  Yellow Curry Breaded Black Tiger Prawn

  Black tiger prawns coated with yellow curry-flavored breadcrumbs and deep-fried. Tender shrimp meat with crispy outer layer and rich curry aroma.

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