Mini Coconut · Thai Street Food (Fengxian Aiqiguo Market Branch)
Southeast Asian cuisine · ⭐ 3.9
1st Floor, Building 6, Aiqi Valley, No. 3358, Pingzhuang West Road
Dragon Mate tips
If you are traveling in China to visit Shanghai, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at 1st Floor, Building 6, Aiqi Valley, No. 3358, Pingzhuang West Road. It is a Southeast Asian cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: KOKI Crushed Chicken Feet, Mango Sticky Rice, Hanoi Shrimp Rolls.
This is not a typical Chinese restaurant. Some dishes may be localized adaptations of Southeast Asian cuisine, so check ingredients and flavors before ordering.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shanghai
- Category: Southeast Asian cuisine
- Rating: 3.9
- Address: 1st Floor, Building 6, Aiqi Valley, No. 3358, Pingzhuang West Road
- Popular dishes: KOKI Crushed Chicken Feet, Mango Sticky Rice, Hanoi Shrimp Rolls, Northern Thai Pork Neck, Thai Traditional Tom Yum Soup
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Dishes
KOKI Crushed Chicken FeetKOKI舂鸡脚 is a cold dish made primarily with chicken feet, boiled and then pounded in a mortar with garlic, chili, cilantro, lemon juice, and fish sauce for a crisp texture and rich flavor.
Mango Sticky RiceMango sticky rice is made by mixing steamed glutinous rice with coconut milk and serving it with fresh mango slices. Key ingredients include glutinous rice, coconut milk, and ripe mango. The rice is soaked, steamed, mixed with coconut milk, then served with sliced mango.
Hanoi Shrimp RollsHanoi fresh shrimp rolls are made with fresh large shrimp, deveined and peeled, then minced and mixed with a small amount of starch, egg white, and seasonings until well blended. The mixture is wrapped in thin rice paper to form a cylindrical shape. It can be enjoyed with peanut sauce or fish sauce dip, offering a refreshing and chewy texture.
Northern Thai Pork NeckA specialty from northern Thailand, this dish features marinated pork neck slices grilled to perfection, offering a flavorful and tender bite.
Thai Traditional Tom Yum SoupThai traditional tom yum soup is made with lemongrass, lime leaves, chili, onion, garlic, and ginger as main seasonings, combined with shrimp or fish, mushrooms, and coconut milk. The broth is prepared by boiling the spices to extract flavor, then finished with fresh herbs and lime juice.
Thai Traditional Yellow Curry ChickenThai traditional yellow curry chicken is made with chicken as the main ingredient, combined with coconut milk, yellow curry paste, onions, potatoes, green peas, and other ingredients. First, blanch the chicken and set aside. Then stir-fry the yellow curry paste until fragrant, add coconut milk and vegetables, and simmer until fully flavored. Finally, reduce the sauce to complete the dish.
Thai Shrimp Paste Stir-Fried Water SpinachA Thai-style stir-fry featuring water spinach cooked with shrimp paste, garlic, and chili for a savory, spicy kick.
Thai Khao PadA Thai-style stir-fried rice noodle dish with shrimp, egg, bean sprouts, and herbs, seasoned with fish sauce, chili, and garlic.
Charcoal-Grilled Pork Neck Roll PlatterGrilled pork neck rolls served in a platter, featuring tender meat with smoky flavor and savory seasoning.
Pork Neck MeatPork neck meat is made from the pork neck area, marinated and then grilled or pan-fried until golden brown. It has a fresh and tender taste with firm texture.
Red Curry Beef BrisketA Thai dish featuring beef brisket slow-cooked in a rich red curry sauce with vegetables, delivering a fragrant and spicy flavor.
Vietnamese Fried ChickenVietnamese Fried Chicken is a dish made with chicken marinated in fish sauce, lemon juice, garlic, and ginger, then coated and deep-fried for a crispy texture.
Lobster ChipsShrimp chips are made from shrimp meat, starch, and seasonings. Shrimp is minced, mixed with starch, spread into thin sheets, then steamed or fried. The finished product is semi-transparent with a soft, elastic texture.