Close

Lian Shang Lian Tai Yue Cuisine (SKP Store)

Southeast Asian cuisine · ⭐ 4.5

No. 86 Jianguo Road, SKP

Dishes

• 

  Bamboo Grass Thai Elephant Ice Milk Tea

  Xiancao Thai Elephant Ice Milk Tea is based on black tea, mixed with grass jelly and coconut milk, then chilled and served with ice. The grass jelly is made by boiling xiancao, offering a chewy texture that blends uniquely with the milk tea.
• 

  Whole Pineapple Soft-Shell Crab Fried Rice

  Fresh pineapple, soft-shell crab, and assorted seafood are stir-fried with fragrant rice to create this dish. The sweet and sour flavor of pineapple blends harmoniously with the freshness of the seafood, adding rich texture to the fried rice.
• 

  Curry Beef

  Curry beef is a dish made with beef as the main ingredient, combined with vegetables like onions and potatoes, stir-fried with curry powder or paste. Beef is blanched to remove odor, then simmered with onions and potatoes, seasoned with water and curry spices until tender and sauce thickens.
• 

  Golden Curry Egg & Rich Old-Style Curry Crab

  Curry Golden Egg is made with eggs and curry powder or paste, stir-fried until the egg sets and blends with the curry for a rich flavor. Spicy traditional curry stir-fried crab uses fresh crabs, onions, ginger, garlic, and curry sauce to create a deeply aromatic and savory dish.
• 

  Spicy Prawn Tom Yum Soup

  Prawn Tom Yum Soup is a Thai soup dish made primarily with large prawns, simmered with ingredients such as lemon leaves, lemongrass, and green lime. The broth has a golden hue, the shrimp meat is tender, and it emits a distinctive sour-spicy aroma with a rich, layered flavor.
• 

  Yuzu Fried Chicken Salad

  Yuzu fried chicken salad consists of fried chicken pieces, fresh vegetables, and a yuzu dressing. The chicken is crispy on the outside and tender inside, paired with a refreshing yuzu sauce.
• 

  Coconut Milk Sago Cake

  Coconut milk sago pudding is a dessert made primarily from coconut milk, sago pearls, and sugar. After cooking the sago until transparent, it is mixed with coconut milk and sugar, stirred well, then chilled to set. Finally, it is cut into small pieces.
• 

  Chiang Mai Lime-Infused Pearl Bass

  Pan-seared pearl spot fish slices with a refreshing lime dressing made from lemon, lemongrass, and kaffir lime leaves.
• 

  Locomotive Rice Noodles

  Phở tàu hỏa is made with rice noodles as the main ingredient, combined with various meats such as beef, beef tripe, and beef tendons, accompanied by vegetables like bean sprouts and cilantro. It is seasoned with fish sauce and lime juice, resulting in a清淡 (light) yet flavorful broth.
• 

  Stir-fried Water Spinach

  Stir-fried amaranth is a home-style dish using amaranth as the main ingredient, quickly stir-fried with garlic or ginger for aroma, keeping the vegetable crisp and tender. Season with salt, oil, and optionally chili or oyster sauce.
• 

  Charcoal-Grilled Thai Pork Neck

  Grilled Thai-style pork neck meat is made from pork neck, marinated with a special Thai spice blend and slowly grilled over charcoal until golden and crispy. The meat is tender and served with a unique Thai sauce, offering a distinctive flavor.
• 

  Beef Ribs

  Beef short ribs are made from beef rib meat with适量 fat and connective tissue, marinated and then grilled or braised. Main ingredient is beef short ribs, seasoned with soy sauce, cooking wine, scallions, ginger, etc., cooked at high heat or slowly stewed to achieve tender texture and rich flavor.
• 

  Stir-fried Water Spinach with Shrimp Paste

  Shrimp paste stir-fried water spinach is a dish made primarily with water spinach and shrimp paste. Wash and cut the water spinach, heat oil in a wok, sauté shrimp paste until fragrant, then quickly stir-fry with the water spinach until tender.
• 

  Taro, Water Chestnut & Coconut Sago Cake

  A sweet dessert made with taro, water chestnuts, sago pearls, and coconut milk. Taro is steamed and mashed, mixed with coconut milk, then combined with soaked sago pearls and water chestnut pieces for added texture.

Reviews